Pumpkin Chocolate Chip Cookies
Pillowy soft and sweetly spiced, Pumpkin Chocolate Chip Cookies are filled with melty chocolate chunks AND chocolate chips. The perfect, easy fall treat that deserves to be served alongside your favorite cup of coffee. Or glass of milk. You do you.
Can you believe we’re nearing the end of October? We’re having quite the fall this year with chilly temps and tons of rain. Trunk or Treat is already over and the skeletons that have been partying hard at my dining room table the past few weeks will soon be banished to the basement storage closet for another 11 months.
But the fact that this month is nearly through will not stop me from my Pumpkin Spice binge session which ends promptly on Black Friday. To only be replaced by all things gingerbread…..which is pretty similar to pumpkin spice. Don’t you think? My newest pumpkin obsession lately…..Pumpkin Chocolate Chip Cookies.
Pumpkin Chocolate Chip Cookies
Inspired by my favorite Chocolate Chip Cookie recipe….this easy Pumpkin Chocolate Chip Cookie recipe is as simple as it gets. Made with pumpkin puree, these pumpkin cookies are moist, tender and soft. The ultimate sweet treat for the cooler temps.
How to make from scratch:
Just like these chocolate chip cookies, these fluffy Pumpkin Chocolate Chip Cookies are a cinch to make from scratch.
How do you make soft Pumpkin Chocolate Chip Cookies?
The addition of pumpkin will add a bit of loft and fluffiness to your Pumpkin Chocolate Chip cookies. This, in turn, will create a soft pumpkin cookie instead of a firmer, crispier cookie.
How Long to Bake
Because of the added moisture, fluffy Pumpkin Chocolate Chip Cookies need to bake a little longer than other cookies so I like to start checking them for doneness around 10 minutes. The top should be slightly soft when touched and the edges should be dry and firm.
Depending on your oven, baking times can range from 10-15 minutes….if you want a firmer, more crumbly cookie lean more towards a longer baking time.
How do you make them fluffy?
To ensure maximum fluffiness, be sure to beat the butter and sugar until it’s light and fluffy in texture. THEN, slowly beat in the egg, pumpkin and vanilla before adding the dry ingredients slowly to the wet ingredients. Beat at a low speed until just incorporated. Then, spoon onto the baking sheet.
I, seriously, start to go through pumpkin withdrawal if I just stop eating pumpkin treats cold turkey so if you’re looking for even more Pumpkin recipes, here are a few of our favorites:
- Got bananas? Make this Maple Glazed Pumpkin Banana Bread
- Always a classic, Deep Dish Pumpkin Pie
- A reader favorite, BAKED Pumpkin Spice Donuts
- Pumpkin Pasta is always a hit during the week
- Pumpkin Cream Cheese Muffins are the BEST EVER.
- And the ultimate special occasion dessert….Pumpkin Praline Cheesecake. OMG.
What can you serve with Pumpkin Chocolate Chip Cookies?
Breakfast, snack or dessert, this is the BEST Pumpkin Chocolate Chip Cookie recipe around. I love to serve them on a large platter for the holidays with coffee, tea and hot cocoa. They’re super fun dipped in this easy Eggnog recipe, too!
If you’re looking for more fun and festive recipes….be sure to follow us over on Instagram!
Get the Recipe: Pumpkin Chocolate Chip Cookies
- 1/2 cup unsalted butter room temperature
- 1 cup light brown sugar
- 1 large egg
- 1/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
- 1/2 cup milk chocolate chips
- Preheat the oven to 325 degrees F.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat until the mixture is light and fluffy, approximately 1-2 minutes.
- Add the egg and vanilla beating for an additional 30 seconds until well combined.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Slowly add the dry ingredients to the mixer while beating on low speed.
- Continue beating for 15 seconds or until the mixture is thoroughly combined.
- Fold in the chocolate.
- Place 2 tablespoon mounds of cookie dough on a baking sheet lined with parchment paper about 3 inches apart and bake for 10-12 minutes or until the cookies are browned around the edges.
- Transfer to a wire rack and cool completely. Repeat with remaining dough.