Pumpkin Chocolate Chip Cookies

The original recipe is from the “Pioneer Woman,” with minor changes of mine. Every fall I cannot wait to make these Pumpkin Chocolate Chip Cookies.

Ingredients Overview

All-purpose flour: Provides the structure needed in these cookies. I like to use unbleached all-purpose flour.

Pumpkin pie spice: Homemade or store-bought.

Butter: Unsalted butter.  

Canned pumpkin puree: For the best consistency, use canned pumpkin, not fresh. Don’t use canned “pumpkin pie filling”; it has added sweeteners and spices.

Chocolate chips: You can also use milk chocolate or dark chocolate if you prefer.

How to Make Pumpkin Spice?

It truly couldn’t be simpler to make pumpkin spice at home! Use this pumpkin pie spice to flavor your favorite fall pies, muffins, cakes, cookies, and bread.

Ingredients:

4 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoons nutmeg

Mix all ingredients. Store in an airtight container in a cool, dry place for up to 6 months.

Can Pumpkin Chocolate Chip Cookies Be Frozen?

Yes, these cookies freeze well for up to 2 months in an airtight container.

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Pumpkin Chocolate Chip Cookies

Author Rachel

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time 1 hour hour

Yield 30 cookies

Print Pin Recipe

Description

These Pumpkin Chocolate Chip Cookies are soft and chewy with loads of chocolate chips

Kosher, Dairy

Equipment

• Baking sheet
• Parchment paper
• Ice cream/cookie scoop

Ingredients

• ▢ 2 sticks (220g/1 cup) unsalted butter melted and cooled slightly
• ▢ 1 cup (200g) light brown sugar
• ▢ 1/2 cup (100g) granulated sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 2/3 cup (160ml) canned pumpkin purée
• ▢ 3 cups (420g) all-purpose flour
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 2 cups (300g) chocolate chips

Instructions

• Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper.

The wet mixture:

• Whisk together the melted butter, brown sugar, granulated sugar, vanilla, and pumpkin in a medium bowl until combined.

The dry mixture:

• Whisk together the flour, pumpkin spice, baking soda, baking powder, and salt in a large bowl.
• Add the wet mixture to the dry mixture, and stir until combined.
• Stir in the chocolate chips. Cover the dough with plastic wrap and refrigerate for 30-60 minutes.
• Scoop the dough into about 1 1/2 tablespoon-sized portions, and place on the prepared pan.
• Using the palm of your hand, slightly flatten the tops of the dough balls.
• Bake the cookies for 11 to 15 minutes or until the edges of the cookies are set and dry. The center of the cookies will still be soft. Cool the cookies on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

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