The Best Pumpkin Chocolate Chip Cookies Recipe
These seasonal chocolate chip pumpkin cookies are soft, chewy, and perfect for fall baking. They’re loaded with pumpkin flavor and chocolate chips, making them an instant favorite for pumpkin lovers.
Servings: 24 people
Calories: 244kcal
Ingredients
- 1¼ cups pumpkin puree
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 large egg yolks
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350° F.
- Place the pumpkin puree in a paper towel lined bowl and let it sit for 20 minutes before using to drain the excess moisture.
- Line 1-2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, add the flour, baking powder, baking soda, pumpkin spice, and salt. Mix well. In the bowl of a stand mixer, add the room temperature butter, sugar, and brown sugar. Cream together using the paddle attachment until it is light and fluffy, or about 2 minutes. Slowly add the egg yolks, vanilla, and pumpkin puree and mix.
- Add the flour mixture to the butter mixture and mix on low speed until the cookie dough is combined, then add the chocolate chips and mix again on low.
- Use a small ice cream scoop or a spoon to scoop and roll all of the dough into 1" - 1¼" dough balls. Place about 2" apart on the prepared baking sheets.
- Bake in a preheated 350-degree oven for 8-10 minutes, or until golden brown on the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack and let them cool completely. Enjoy!
Notes
Storing instructions: Store in an airtight container for up to 4 days at room temperature, or up to 7 days in the refrigerator.
Freezing cookie dough: make and scoop the dough as directed, then place onto a baking tray and freeze for at least 30 minutes. Transfer to freezer bags and store for up to 3 months. To bake, pull the cookies out onto a parchment lined baking sheet and bake as directed, adding an extra minute or two to the total time.
Nutrition
Serving: 1g | Calories: 244kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 130mg | Potassium: 158mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2132IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg