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Freshly baked pumpkin chocolate chip cookies on a wire rack

Pumpkin Chocolate Chip Cookies

Soft, chewy pumpkin chocolate chip cookies filled with warm fall spices, pure pumpkin puree, and rich chocolate chips. Perfectly moist and easy to make for cozy autumn baking.
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Prep Time 10 minutes
Cook Time 18 minutes
Chill Time 30 minutes
Total Time 58 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter softened
  • 1 cup sugar granulated
  • 1 cup brown sugar packed
  • 2 eggs
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ½ teaspoon salt
  • 1 ½ cups chocolate chips

Equipment

  • 3 Mixing bowls Small, medium, large for wet/dry ingredients
  • 1 Electric mixer or whisk for creaming butter and sugar
  • 1 Baking sheet lined with parchment paper
  • 1 Cookie scoop for even-sized cookies
  • 1 Wire cooling rack to cool cookies completely

Method
 

  1. Cream the butter and both sugars until fluffy.
  2. Add eggs, pumpkin puree, vanilla extract, and spices. Mix until combined.
  3. Whisk together flour, baking soda, baking powder, salt in a separate bowl.
  4. Combine wet and dry ingredients gently.
  5. Fold in chocolate chips.
  6. Chill dough for 30 minutes.
  7. Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheet and bake for 18 minutes.
  8. Let cookies cool on sheet for 5 minutes, then transfer to a wire rack.

Notes

Use real pumpkin puree, not pie filling. Adjust spices to your taste. Dough can be chilled longer if needed for firmer cookies.