Pumpkin Chocolate Chip Cookies
Learn how to make the BEST Pumpkin Chocolate Chip Cookies ... it's easy!
Servings: 18 cookies
Calories: 196kcal
Ingredients
- nonstick cooking spray
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup unsalted butter, at room temperature
- ¾ cup packed brown sugar
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips (plus more for topping cookies, if desired)
Equipment
Instructions
- Preheat oven to 350 degrees. Spray 2 baking sheets lightly with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
- Using a stand mixer (or hand mixer), cream together butter and brown sugar until light and fluffy. Mix in pumpkin puree and vanilla extract. Scrape down bowl with a spatula occasionally as you go.
- Add half the flour mixture and mix until mostly combined. Scrape down bowl, then add remaining flour.
- When the second half of the flour is almost incorporated, mix the chocolate chips.
- Drop heaping tablespoons of dough onto baking sheets, spaced about 2 inches apart.
- Lightly wet hands with water, then flatten cookies to about ½-inch thick and smooth any rough edges. Top cookies with more chocolate chips, if desired.
- Bake cookies until lightly browned on bottom, about 10 to 12 minutes.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a baking rack to cool.
Notes
Make sure to use pumpkin puree NOT pumpkin pie filling (which is already flavored and sweetened) for this recipe.
Unless you're using a very large baking sheet, you will need to cook the cookies on two separate sheets. I'd recommend cooking one sheet of cookies at a time. If you do bake both pans at the same time, rotate the pans halfway through so they cook evenly. They will probably take a few extra minutes to bake, too.
There is enough pumpkin puree in one 15-ounce can for two batches of cookies (you will have a little bit leftover). Feel free to double the recipe if you wish.
Replace the chocolate chips with chocolate chunks, if you'd prefer.
Make the recipe vegan by using a plant based butter and vegan chips.
Nutrition
Calories: 196kcal
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