Add Pumpkin Chocolate Chip Cookies to Your Fall Baking List!
Love homemade cookies?
Try adding pumpkin spice to your chocolate chip cookies for a delicious fall upgrade to this classic cookie! Not only are these treats easy to make, but they also come out with a soft, yet chewy texture, as opposed to a cake-like cookie. These pumpkin cookies are ooey-gooey and not too over the top pumpkin-ish. The pumpkin spice flavor is subtle and super delicious!
Easy to make homemade cookies!
If you enjoy baking chocolate chip cookies, you’ll like this easy process! It’s important to grab a can of pure pumpkin puree and not pumpkin pie mix, and also make sure to not skip the step about chilling the dough. This will ensure your cookies come out chewy and not super flat.
Also, make sure to use a parchment paper-covered baking sheet or silicone mat for baking.
Pumpkin Chocolate Chip Cookies
yield: 12 SERVINGS
Chewy chocolate chip cookies get a FALL upgrade with the yummy addition of pumpkin!
Ingredients
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 and 1/2 cups all-purpose white flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Directions
1
In a mixing bowl, combine melted butter and both sugars. Mix well with a spoon or whisk.
2
Add egg, vanilla, pumpkin puree, and pumpkin spice. Set aside.
3
In a separate smaller bowl, mix together flour, salt, and baking soda. Add this to the wet ingredients and stir until dough forms. Stir in chocolate chips.
4
Chill dough in the fridge for about an hour.
5
When ready to bake: Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or a silicone mat.
6
Spoon cookies onto the baking sheet. I pressed down a little with the spatula on the second batch before cooking because if cold, they don't spread a lot.
I made 12 larger cookies, but you can also make 24 smaller cookies.
7
Bake in the middle rack for about 10-13 minutes depending on the size of the cookies. (Larger cookies like mine took a little longer to bake.) You want them to be slightly browned on the bottom but slightly undercooked so they will be soft and chewy.
8
Let the cookies rest on the cookie sheet for a couple minutes to set, then transfer to a cooling rack.
Additional Notes
Recipe adapted from Chelsea'sMessyApron.com
Pumpkin chocolate HEAVEN!
You guys, these are so dangerously YUMMY! What a fun way to include the fall flavors of pumpkin spice in a drool-worthy cookie. Baking season has arrived, and this is a must-try idea!
My family loved them and I’m hoping yours will too!
Can’t wait to try these. Thanks for the recipe!
Thanks Sharon! Enjoy 😉
I thought oatmeal Choco chip was already amazing, but these sound even better! Can’t wait to try
We make them with white chocolate. My whole family loves them!
Oh I like that idea too! Yum. Thanks for sharing Kate!
Any way to skip the egg in this one?
Mamamia, vegans make egg replacers by mixing ground flax seeds with equal parts water. Not sure how that would turn out in a cookie, though?
Ya I bet you could. I have not tried but imagine the pumpkin is a pretty good binder for this dough.
Thanks for the Fall-inspired recipe! Just made this “healthified” brownie and it’s yummy as well.
https://www.allrecipes.com/recipe/238982/flourless-brownies/?internalSource=hub%20recipe&referringContentType=Search
Added some vanilla extract and instant coffee powder so it doesn’t taste too bean-y. 🙂
Thanks so much for sharing! Sounds yummy 😋
OMG….I just made these and they are by far the best ever!!! How did I miss this post last year?!?! To think I missed out makes me so sad but my family is oh so happy I found it now!!! Thanks so much!!
Oh that’s so great! I’m so glad you enjoyed 🥰👏 thanks for sharing!
Yummy! Thanks for sharing I’ll be making these at some point this fall.
Tried recipe over the weekend and there was no pumpkin flavor in these cookies!