Pumpkin Chocolate Chip Cookies Recipe
These soft, chewy Pumpkin Chocolate Chip Cookies are perfectly spiced and full of melty, chocolaty goodness! They are sure to be your new favorite pumpkin spice season dessert!Craving more pumpkin treats? Try my moist homemade pumpkin pie and award-winning pumpkin cupcakes with cream cheese frosting - yum!
Servings: 24 cookies
Recommended Equipment
Ingredients
For the Dry Ingredient Bowl
- 2 cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Wet Ingredient Bowl
- ½ cup unsalted butter (softened)
- ¼ cup cream cheese (softened)
- ¾ cup brown sugar (firmly packed)
- ½ cup granulated sugar
- 1 cup canned or homemade 100% pure pumpkin puree (Be careful not to mistake this for pumpkin pie filling. The cans look very similar.)
- 1 large egg (room temperature)
- 2 teaspoons pure vanilla extract
For Stirring It All Together
- 1 ½ cups chocolate chips (milk chocolate or semi-sweet)
Instructions
Prepare the Ingredients
- Start out by placing the pumpkin puree in a bowl layered with paper towels to blot out excess moisture. (This will help make your cookies chewy instead of cakey.)
- For best results, make sure your butter is softened and your egg is at room temperature.
Combine the Dry Ingredients
- In a medium mixing bowl, add flour, pumpkin pie spice, cornstarch, baking soda, ground cloves, and salt.
- Stir together until well combined. Set aside.
Mix the Wet Ingredients
- Add softened butter, cream cheese, brown sugar, and granulated sugar to a large mixing bowl. Beat them together until smooth and creamy, about 2-4 minutes. (You can use an electric handheld mixer or a stand mixer fitted with a paddle attachment for this.)
- Add pumpkin puree, egg, and vanilla extract. Mix until combined.
Stir It All Together
- Using a wooden spoon, stir the dry ingredients into the wet ingredients until just combined and no flour patches remain. Be careful not to overmix. (This is why I prefer to use a spoon at this point instead of an electric mixer.)
- Gently stir in the chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for one hour or overnight.
Scoop and Bake
- Preheat your oven to 350℉ and line a large baking sheet with parchment paper.
- Using a 2 or 3 Tablespoon-sized cookie scoop (I use a 3 Tablespoon one), scoop out the cookie dough. Use your hands to roll each portion into equal-sized balls and place them evenly apart on the prepared baking sheet.
- Bake on the center oven rack at 350℉ for 10-15 minutes, just until the cookies are lightly browned.
Cool and Enjoy
- Allow the cookies to cool on the baking sheet for 2 minutes, then carefully transfer them to a cooling rack for an additional 5 minutes.
- Serve and enjoy!
Notes
- Amount of cookies - Use a 2 Tablespoon cookie scoop to make 24 cookies, or a 3 Tablespoon cookie scoop to make about 18 cookies.
- Gluten-free - For gluten-free cookies, substitute the all-purpose flour with the same amount of a gluten-free flour blend using a 1:1 ratio.
- High altitude baking - Add 1-2 extra Tablespoons of flour and reduce the granulated sugar amount by 1-2 Tablespoons.
- Storage:
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- To make ahead, freeze raw cookie dough balls on a sheet pan, then transfer to a freezer bag. Freeze for up to 3 months. Before baking, thaw for 30-60 minutes at room temperature.