I love all things pumpkin, both savory and sweet. Despite already sharing over 30 pumpkin recipes, I have yet to share a recipe for Pumpkin Chocolate Chip Cookies!
I am happy to finally rectify that huge oversight, and I promise these cookies were worth waiting for!
Ingredients (makes about 30 cookies):
- 1/2 cup pumpkin puree
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1 egg plus 1 egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips (I used mini, regular size work too)
Preheat your oven to 350 degrees F. To make the pumpkin chocolate chip cookies, first you need to remove as much moisture as you can from the pumpkin puree. Add your pumpkin puree to a plate and press a paper towel on top until saturated.
Discard the paper towel and repeat with new paper towels until there is very little moisture on the paper towel (I used about 8 paper towels, but this will vary by brand). Set aside.
Add your butter and brown sugar to a bowl and beat with an electric mixture until fully combined.
Follow with the egg, egg yolk, and vanilla extract, mixing until just combined.
Stir in your reserved pumpkin puree.
In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt.
Slowly add the dry ingredients to the wet ingredients until just combined.
Stir in the chocolate chips until just combined.
This is a fairly sticky dough, so I suggest using a cookie scoop (paid link) to scoop out the dough onto a cookie sheet lined with parchment paper or a silicone mat about 2 inches apart.
Bake the cookies at 350 degrees F for 11 to 13 minutes.
Remove from heat and let cool on the cookie sheet for 5 minutes, then transfer to a cookie rack to cool completely.
Repeat with your remaining dough.
The pumpkin flavor comes through so nicely in these cookies! The pumpkin spice flavor is fairly subtle, so if you’re a fan, you may want to increase the spices to your liking.
I love the combination of pumpkin and chocolate chips — a match made in heaven!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup pumpkin puree
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 cup light brown sugar packed
- 1 egg plus 1 egg yolk at room temperature
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips I used mini, regular size work too
Instructions
- Preheat your oven to 350 degrees F.
- To make the pumpkin chocolate chip cookies, first you need to remove as much moisture as you can from the pumpkin puree. Add your pumpkin puree to a plate and press a paper towel on top until saturated.
- Discard the paper towel and repeat with new paper towels until there is very little moisture on the paper towel (I used about 8 paper towels, but this will vary by brand). Set aside.
- Add your butter and brown sugar to a bowl and beat with an electric mixture until fully combined.
- Follow with the egg, egg yolk, and vanilla extract, mixing until just combined.
- Stir in your reserved pumpkin puree.
- In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt.
- Slowly add the dry ingredients to the wet ingredients until just combined.
- Stir in the chocolate chips until just combined.
- This is a fairly sticky dough, so I suggest using a cookie scoop (paid link) to scoop out the dough onto a cookie sheet lined with parchment paper or a silicone mat about 2 inches apart.
- Bake the cookies at 350 degrees F for 11 to 13 minutes.
- Remove from heat and let cool on the cookie sheet for 5 minutes, then transfer to a cookie rack to cool completely.
