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These Chewy Pumpkin Chocolate Chip Cookies are deliciously pumpkiny, impeccably spiced and made perfect with dark chocolate chips. Every bite tastes like a warm fall day.
In my opinion, you can’t go wrong with combining pumpkin and dark chocolate. It’s a fantastic flavor combination and it tastes kind of like a warm and cozy hug when you need it the most. Enter these Chewy Pumpkin Chocolate Chip Cookies that are easy to make and are sure to be a fall staple in your home – because who doesn’t like a warm and cozy hug in the form of a cookie?!
These Pumpkin Chocolate Chip Cookies are chewy and moist with an ever-so pumpkiny flavor and spiced just right to make you feel all the fall feels in your kitchen. Don’t forget the dark chocolate chips (my favorite is Ghirardelli) for that added indulgence that you deserve. 🙂
Every bite is absolute heaven. These cookies are soft-baked, but not cakey, and they have a relatively quick chill time. It’s only 30 minutes to chill the dough, but please don’t skip this step. It’s imperative to ensure success with these cookies.
These cookies are perfect as an after school treat for your kids or to surprise a friend or co-workers. I bring these tasty pumpkin treats to our harvest crew every year and I always get requests for another batch. Happy baking friends – I’m positive that you’ll love these delicious Chewy Pumpkin Chocolate Chip Cookies!
Cheers!
p.s. If you love baking with pumpkin as much as I do, be sure to check out my Bourbon Pecan Pumpkin Pie, Pumpkin Whoopie Pies with Bourbon Cream Cheese Frosting & Pecan and Toffee Bits and Pumpkin Spice Sheet Cake with Bourbon Cream Cheese Frosting.
Chewy Pumpkin Chocolate Chip Cookies
These Chewy Pumpkin Chocolate Chip Cookies are deliciously pumpkiny, impeccably spiced and made perfect with dark chocolate chips. Every bite tastes like a warm fall day.
- Prep Time: 45
- Cook Time: 11
- Total Time: 56 minutes
- Yield: 36 1x
- Category: baking
- Method: baking
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 ½ teaspoon pumpkin pie spice
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 teaspoon pure vanilla extract
- ¾ cup pumpkin puree*
- 1 cup dark chocolate chips
Instructions
- In a large bowl, whisk together flour, kosher salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- In a mixer with the paddle attachment, mix together the granulated sugar and brown sugar until fluffy.
- Add the vanilla and pumpkin puree until smooth.
- Slowly add the dry ingredients into the wet ingredients being careful not to overmix.
- Fold in the chocolate chips.
- Cover the dough and chill for at least 30 minutes. Chilling the dough is important for this recipe.
- Preheat the oven to 350°F and line three large baking sheets with silicone baking mats or parchment paper.
- Using a 1 ½ tablespoon cookie scoop, scoop dough and place at least 2 inches apart on cookie sheets.
- Bake until edges appear set, about 11-13 minutes. Let cool on cookie sheets for 10 minutes, then transfer to wire racks to cool completely.
Notes
*make sure to use pumpkin puree and not canned pumpkin pie mixture
**chilling the dough is essential for this recipe
Keywords: pumpkin, chocolate chip, cookie, fall
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Dakota says
Easy and tasty cookie, great for a fall treat!
★★★★★