Year after year, these pumpkin chocolate chip cookies prove to be one of our most popular fall desserts. Honestly, it’s not difficult to see why. Adding pumpkin puree and pumpkin spice to a classic cookie dough results in a heavenly, pillow-like cookie loaded with major autumn vibes. Whether you’re a pumpkin fanatic or simply love a classic chocolate chip cookie, this best-of-both-worlds cookie will be a star at any party you serve it at. Here’s everything you need to know:
Top tips for making pumpkin chocolate chip cookies:
— Make them extra chocolatey. Reserve a handful of the chocolate chips for topping the scooped cookies right before they go in the oven.
— Make the pumpkin pie spice from scratch. While you totally can use store-bought pumpkin pie spice, it’s surprisingly easy to make it at home.
— Switch up your chocolate chips. We think semi-sweet chocolate chips, but if they’re not your thing, feel free to mix them up for your favorite variety, from dark chocolate to chocolate chunks to white chocolate.
Freezing pumpkin chocolate chip cookies.
To freeze leftover dough for future use, line a baking sheet with parchment paper or a Silpat and scoop your dough into balls directly onto the tray. Put the entire tray in the freezer and chill until frozen, about 4 hours. Transfer your dough balls to a resealable bag or container and return to the freezer. No need to defrost the dough before baking, just allow a couple more minutes of bake time for your desired doneness.
Made these? Let us know how they went in the comment section below!
Ingredients
- 2 1/4 c.all-purpose flour
- 1 tsp.baking soda
- 1 tsp.pumpkin pie spice
- 1/2 tsp.kosher salt
- 1 c.(2 sticks) unsalted butter, softened
- 3/4 c.packed brown sugar
- 1/2 c.granulated sugar
- 3/4 c.pumpkin purée
- 1large egg
- 2 tsp.pure vanilla extract
- 2 c.semi-sweet chocolate chips
Directions
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- Step 1Preheat oven to 375° and line two large baking sheets with parchment paper.
- Step 2In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
- Step 3 In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
- Step 4Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.