These pumpkin chocolate chip cookies are chewy on the outside and soft on the inside. They're perfectly sweet with just the right amount of cozy fall spices! These chocolate chip pumpkin cookies are easy to make, and will become your new favorite fall cookie recipe!
In a medium bowl, mix together the flour, pumpkin pie spice, cinnamon, sea salt, baking soda and baking powder. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, cream together the butter, granulated sugar and brown sugar.
Add vanilla, pumpkin puree and egg and beat until combined and light and fluffy.
Then add the dry ingredient mixture and beat until combined.
Add chocolate chips and stir on low speed until evenly distributed throughout the batter.
Transfer the pumpkin chocolate chip cookie dough to an airtight container and chill for at least 1 hour, and up to overnight.
After chilling, preheat oven to 375 degrees F.
Lightly grease 2 large baking sheets or line them with silicone baking mats (do not use parchment paper).
Use a 1.5 to 2 Tablespoon cookie scoop to measure out portions of cookie dough, roll them into balls and place them on the prepared baking sheets, evenly spaced. Repeat until all the dough is used.
Bake In the preheated oven for 10 minutes, or until cookies look set and slightly puffed.
Remove the cookie tray from the oven and tap it on the counter forcefully.
Let the pumpkin chocolate chip cookies cool on the cookie sheet for 3-5 minutes.
Transfer the cookies from the cooking sheet to a wire cooling rack to cool for at least 30 minutes before eating. The cookies “deflate” as they cool and achieve the chewy texture you see pictured in this post.
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Notes
Ingredient Substituions
Salted Butter. Unsalted butter and coconut oil are good substitutes.
Granulated sugar. organic cane sugar works well.
Light Brown Sugar. If you like a little bolder, molasses taste then use dark brown sugar.
Pumpkin Puree. I use canned pumpkin puree, but if you're using homemade I recommend straining the water out of it so it is not too moist.
All-purpose flour. I recommend using an unbleached, all-purpose flour to make these cookies. Make them gluten free by using gluten free flour.
Chocolate chips. You can use chocolate chunks, chopped chocolate, or chocolate chips or any kind of chocolate (milk, dark, semisweet, white, etc.).
Or, to make only 1 tablespoon of pumpkin pie spice combine:
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice
StoreStore in an airtight container at room temperature for up to 5 days.To freeze: You can freeze these pumpkin chocolate chip cookies 2 ways:
Freeze the dough. After the dough is chilled, roll it into balls and place them on a large baking sheet to flash-freeze. Once frozen, transfer the dough balls to an airtight container to store. When you're ready to bake them, remove the dough balls from the freezer, place them on a lightly greased baking sheet and cover with plastic wrap while they thaw to room temperature, then bake according to the recipe instructions.
Freeze baked cookies. Let cookies cool completely, then freeze them in an airtight container for up to 2 months.