Pumpkin Chocolate Chip Cookies – The Best Fall Cookie Recipe!

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Pumpkin Chocolate Chip Cookies

Admittedly, I love all things pumpkin so I am a tad bias. But these cookies are truly next-level good! They bring together all the classic goodness of a chocolate chip cookie, fused with the seasonal flavors of pumpkin and cinnamon. If you love fall baking be prepared for this cookie to be your new favorite! Basic girlies – this one goes out to you.

Why you’ll love this Pumpkin Chocolate Chip Cookie

1. This cookie has a delicious soft and chewy center with perfectly crisp edges. Enough Said.
2. This cookie dough comes together in 10 minutes, making it easy to whip up!
3. Pumpkin Chocolate Chip cookies can be scooped, frozen, and saved for later. If you’ve been around for any length of time, you know my obsession with keeping cookie dough in the freezer at ALL TIMES. You never know when you’ll need a freshly baked cookie.

Recipe Notes

• This recipe calls for 3/4 cup pumpkin puree, water removed. To do this, you want to measure out 3/4 cup pumpkin puree, then using a couple paper towels gently squeeze as much water out of the pumpkin puree as you can. You could also use a cheese cloth if you have one, but paper towels work just fine! See picture in the directions portion of the recipe.
• If you do not have any pumpkin pie spice you can replace the 2 tsp of pumpkin pie spice with 1 1/2 tsp cinnamon, 1/4 tsp cloves, & 1/4 tsp nutmeg.

Ingredients

• 3/4 cup salted butter, room temperature
• 1 cup brown sugar
• 1/4 granulated sugar
• 1 egg
• 3/4 cup pumpkin puree, water removed *see recipe notes
• 1 tsp vanilla extract
• 1 tsp baking soda
• 2 tsp pumpkin pie spice mix *see recipe notes for substitution
• 2 cups all-purpose flour
• 1 1/2 cup mini chocolate chips
• 1/4 cup of granulated sugar (for sprinkling on cookies before baking)
• 1 tbsp cinnamon (for sprinkling on cookies before baking)

Directions

1. Preheat oven to 350 degrees. Mix together
2. Cream together butter and sugars until light and fluffy (approximately 2 minutes).
3. Remove as much water as possible from your pumpkin using a couple paper towels or a cheese cloth. Just place pumpkin in the paper towel and gently press and squeeze over the sink

7. Scoop cookies into 2 tbsp/ 1 oz scoops. I use my #40 cookie scoop which is your classic, medium sized cookie. You can make these cookies larger but you may need to adjust your bake time.

8. Mix your 1/4 cup granulated sugar and 1 tbsp of cinnamon and sprinkle cinnamon sugar mixture on cookies before baking.

9. Bake for 7 minutes. Edges should be starting to firm up with the center of the cookie still soft. Allow cookies to cool for 15 minutes on baking sheet before moving them to parchment paper or a wire rack to finish cooling.

10. Enjoy!

As always, if you give these a try let me know what you think in the comments! Happy Baking!

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Pumpkin Chocolate Chip Cookies

Recipe by MaeganCourse: DessertDifficulty: Easy

Servings

30

cookies

Prep time

10

minutes

Cooking time

7

minutes

Ingredients

• 3/4 cup salted butter, room temperature

• 1 cup brown sugar

• 1/4 granulated sugar

• 1 egg

• 3/4 cup pumpkin puree, water removed *see recipe notes

• 1 tsp vanilla extract

• 1 tsp baking soda

• 2 tsp pumpkin pie spice mix *see recipe notes for substitution

• 2 cups all-purpose flour

• 1 1/2 cup mini chocolate chips

• 1/4 cup of granulated sugar (for sprinkling on cookies before baking)

• 1 tbsp cinnamon (for sprinkling on cookies before baking)

Directions

• Preheat oven to 350 degrees. Mix together
• Cream together butter and sugars until light and fluffy (approximately 2 minutes).
• Add in pumpkin, egg, and vanilla extract. Mix until combined.
• Mix all dry ingredients together in a separate mixing bowl, then slowly incorporate into pumpkin mixture, mixing until just combined
• Fold in chocolate chips
• Scoop cookies into 2 tbsp/ 1 oz scoops. I use my #40 cookie scoop which is your classic, medium sized cookie. You can make these cookies larger but you may need to adjust your bake time.
• Mix your 1/4 cup granulated sugar and 1 tbsp of cinnamon and sprinkle cinnamon sugar mixture on cookies before baking.
• Bake for 7 minutes. Edges should be starting to firm up with the center of the cookie still soft. Allow cookies to cool for 15 minutes on baking sheet before moving them to parchment paper or a wire rack to finish cooling.
• Enjoy!