Perfect Pumpkin Chocolate Chip Cookies
I’m more of an apple person than pumpkin when it comes to fall. But the spicy notes of pumpkin desserts still make me excited when the leaves start to change. I make the best chocolate chip cookies so I knew I wanted to also try my hand at pumpkin ones and that is how these Perfect Pumpkin Chocolate Chip Cookies were born.
What makes a Perfect Pumpkin Chocolate Chip Cookie you ask? It needs to have subtle notes of pumpkin and not be too overwhelming. They need to be soft and chewy. And they need to have lots of chocolate chips. My recipe for Perfect Pumpkin Chocolate Chip Cookies hit all those notes and then some. My kids love making them with me. They couldn’t be easier with my KitchenAid Stand Mixer, or a hand mixer works great too!
You can easily halve this recipe if you don’t want to make a full batch. I love to make big soft chewy cookies, feel free to roll these a little smaller if you want to make more. Generally my recipe will make 24 big cookies. About the size of a hamburger patty. Each one is generally 4 inches wide. The leftover pumpkin puree can be kept in the fridge for another batch of cookies later or another recipe like Pumpkin Bread.
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Perfect Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 C white sugar
- 1 C Brown Sugar
- 1 C unsalted butter, Cold
- 2 tsp vanilla extract
- 1/2 C pumpkin puree
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt (I use morton's)
- 3 tsp baking soda
- 3 C all purpose flour
- 2 C semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, add in the white sugar, brown sugar, and butter. Lock the mixer into place and turn on to 4 speed. Mix until the butter and sugar have combined. It will be a little clumpy. Add in the vanilla and the pumpkin puree. Continue to mix. Next add in the pumpkin pie spice, salt, and baking soda. Mix well. Turn the mixer off and add in the flour. Mix slowly until fully incorporated. Add in the chocolate chips and mix until just combined. Roll the dough into golf ball size balls. Place on a parchment paper lined baking sheet. Slightly flatten the cookies with you hand to help them create a nice shape in the oven. Bake for about 15 minutes, depending on your oven, until the edges just begin to brown. Allow them to cool for five minutes before removing to a wire rack.
Video
Tools for the Recipe on Amazon:
Parchment Paper Sheets: https://amzn.to/2ReUXQW
Pumpkin Pie Spice: https://amzn.to/3pcfNgu
Cooling Rack: https://amzn.to/3fJDjhL
Phenomenal! I’ve tried a few different pumpkin chocolate chip cookie recipes before but they’ve always come out so cake-y. These are moist, chewy and perfectly cookie! Thank you so much for the recipe! Will definitely be making again!
I’m so glad you loved them! Yes they are still perfectly cookie in texture and that’s what I love about them! Thanks for the comment!