Tis the season for all the pumpkin recipes! Which one is your favorite? I have to say, while I’m not the biggest fan of pumpkin, these pumpkin chocolate chip cookies were absolutely delicious!!
Warm spices, like cinnamon and ginger, a hint of pumpkin flavor, and lots of chopped dark chocolate.
Any chocolate chip cookie lover will convert after trying one of these cookies!
Let me show you how to make them.
Ingredients You’ll Need
- Unsalted butter. Always use unsalted butter as it gives you complete control over the flavor of a recipe.
- Brown sugar and granulated sugar. Sugar is what keeps cookies soft in general plus when you add more brown sugar than granulated sugar, the cookies will result in an even chewier texture with a caramel-like taste because of the molasses.
- Canned pumpkin puree. I used Libby’s Pure Pumpkin. Make sure you don’t use pumpkin pie filling. Check the ingredients of the can and make sure it only has pumpkin as an ingredient. If your canned pumpkin puree is watery, blot it with a few paper towels before adding it to the batter.
- Vanilla extract and salt. The best flavor enhancers.
- All-purpose flour. The most versatile flour that gives these cookies structure. Be careful not to overmix the dough as it may result in pancake-like cookies.
- Ground cinnamon, ground ginger, ground cloves, salt, and nutmeg. All the warm Fall spices!
- Baking soda. This acts as the leavener helping these cookies rise a bit without letting them spread too thin.
- Chopped dark chocolate. The best of the best!
- Flaky sea salt for sprinkling on top.
Recommended For This Recipe
Cookie Scoop
The easiest way to get perfectly uniform cookies! It’s also dishwasher safe, making clean up a breeze.
Baking Sheet
Highly recommend these aluminum, nonstick baking sheets that provide high conductivity. Perfect for all your baking needs!
How To Make Pumpkin Chocolate Chip Cookies
- Mix the wet ingredients. In a mixer or a large bowl, cream butter, brown sugar, and granulated sugar. Add pumpkin puree and vanilla extract. If the pumpkin puree is too watery, make sure you blot it with a paper towel before adding it to the bowl. Mix until smooth and well combined.
- Mix in the dry ingredients. Add flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg. Mix until just combined. Fold in the chocolate.
- Chill the batter. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight (the longer, the better). You can freeze any leftover dough for future use.
- Make cookie dough balls. When ready to bake, remove dough from the fridge. Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Using a medium cookie, scoop out dough to make 1.5 tablespoons sized cookie dough balls and place on a baking sheet.
- Bake the cookies! Bake for 10-12 minutes until the edges are golden brown. Remove from the oven and let them cool for 10 minutes. They will continue to bake/harden as they cool. Serve and enjoy!
Common Questions
Can I use fresh pumpkin instead of canned pumpkin?
You can! You can cut it up and roast it in the oven for 30-40 minutes, depending on its size, at 400ºF. Once it’s soft enough to mash, just spoon 6 tablespoons for this recipe.
Whether you use canned or fresh pumpkin, just make sure it is not watery. Blot it with paper towel before mixing it with the rest of the ingredients.
How do you keep pumpkin chocolate chip cookies from going flat?
Two key things – don’t over mix the dough and make sure you chill the dough before baking. Both of these will help the cookies spread less while baking!
How do you keep pumpkin chocolate chip cookies soft?
Don’t bake them for too long or you run the risk of them being too hard. Cookies typically will harden as they cool so if they seem a little under baked, it’s ok! For best results, let them cool completely before serving.
Also, make sure your ingredients are fresh (not expired) and be sure to use baking SODA not baking powder. BIG difference!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 6 tablespoons canned pumpkin puree I used Libby’s
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 6 ounces chopped dark chocolate
- Flaky salt for sprinkling on top
Instructions
- Add flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg. Mix until just combined. Fold in the chocolate.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight (the longer, the better). You can freeze any leftover dough for future use.
- When ready to bake, remove dough from the fridge. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- Using a medium cookie, scoop out dough to make 1.5 tablespoons sized cookie dough balls and place on a baking sheet.
- Bake for 10-12 minutes until the edges are golden brown. Remove from the oven and let them cool for 10 minutes. They will continue to bake/harden as they cool. Serve and enjoy!
Leave a Rating and a Comment