Pumpkin Chocolate Chip Cookies are the most delicious pumpkin cookies with chocolate chips added in to make the perfect fall cookie recipe!
The Best Fall Cookie Recipe!
This is the time of year when it is most fun to bake! Pumpkin cookies are a good choice among all of the other pumpkin recipes out there (like my Pumpkin Gooey Butter Bars). The have the perfect about of chocolate dotted throughout. Put them on the list to bake this weekend!
Ingredients Needed:
- all purpose flour
- baking soda and kosher salt
- pumpkin pie spice
- unsalted butter
- light brown sugar and granulated white sugar
- egg
- unsweetened pumpkin puree
- vanilla extract
- milk chocolate chips
How to make Pumpkin Chocolate Chip Cookies:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 375℉. Line two baking sheets with parchment paper or silpat mats.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice and salt.
- In a large bowl, use an electric mixer on medium-speed to combine the butter, brown sugar and white sugar until light and fluffy. Beat in the egg, pumpkin and vanilla. Add the dry ingredients and beat on low speed until combined. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 to 45 minutes (until well-chilled).
- Roll the dough into 1-inch balls, and space 2-inches apart on the prepared baking sheets.
Bake for about 12 minutes, until the cookies are puffed and the edges are golden brown.
Tips and Substitutions:
- It’s okay to refrigerate the dough overnight, if you need to. Just keep the bowl well-covered.
- Use any kind of chocolate chip that you’d like in these cookies. Add dark chocolate chips, semisweet chocolate chips or white!
How to store these cookies:
Pumpkin Chocolate Chip Cookies can be stored in an airtight container at room temperature for up to one week. They can also be frozen in an well-sealed container or large zip baggie for up to three months!
What I Love About This Recipe:
- They are so delicious!
- I love the combination of pumpkin and chocolate.
- I love that these are not super soft pumpkin cookies
More fall dessert recipes:
Pumpkin Chocolate Chip Cookies
Ingredients
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup packed light brown sugar
- ½ cup granulated white sugar
- 1 large egg
- ¾ cup unsweetened pumpkin puree
- 2 teaspoons vanilla extract
- 2 cups milk chocolate chips
Instructions
- Preheat the oven to 375℉. Line two baking sheets with parchment paper or silpat mats.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice and salt.
- In a large bowl, use an electric mixer on medium-speed to combine the butter, brown sugar and white sugar until light and fluffy. Beat in the egg, pumpkin and vanilla. Add the dry ingredients and beat on low speed until combined. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 to 45 minutes (until well-chilled).
- Roll the dough into 1-inch balls, and space 2-inches apart on the prepared baking sheets. Bake for about 12 minutes, until the cookies are puffed and the edges are golden brown.