Pumpkin Chocolate Chip Cookies are soft and chewy and make a great dessert. These cookies are slightly sweet and have a subtle pumpkin flavor.
These have a touch of fall flavor and are great with a cup of tea or coffee as an afternoon pick-me-up.
Ingredients To Make Pumpkin Chocolate Chip Cookies
Making this recipe is simple with only ten ingredients.
- Butter.
- White sugar.
- Egg.
- Pumpkin puree.
- Vanilla extract.
- All-purpose flour.
- Ground cinnamon.
- Baking soda.
- Sea salt.
- Chocolate chips.
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Tips For Making This Cookie Recipe
Although the cookies can be baked immediately, we recommend chilling the dough for an hour before baking. This helps keep the cookies from spreading out too much when baked.
Using a cookie scoop to measure the dough when placed on the baking tray helps to keep the cookies all around the same size. This helps the cookies bake evenly.
Can This Recipe Be Made Ahead?
The good thing about this recipe is that it doesn’t have to be baked immediately. The dough can be covered and kept in the fridge for up to 48 hours before baking.
Freezing Cookie Dough
We make large batches of this cookie dough, portion it into cookie-sized balls, and then freeze them. Once frozen, we put them in freezer bags and keep them in the freezer for later.
Make sure to place a tag on the bag that says what is in the bag and how to bake. When baking from frozen the cookies will need an extra 2-3 minutes of baking time.
Storing Cookies
Once cooled, these cookies should be stored in an air-tight container at room temperature. These cookies will stay fresh for up to five days.
Another option is to freeze the cooled cookies for up to three months. Simply thaw the cookies at room temperature before serving.
Pumpkin Chocolate Chip Cookies
Ingredients
- ¾ cup butter, softened
- 1¼ cup white sugar
- ¼ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp sea salt
- 1 cup chocolate chips
Instructions
- In a stand mixer or large bowl using a hand mixer, cream together butter and sugar until smooth and creamy.
- Stir in pumpkin, egg, and vanilla.
- Add flour, baking soda, cinnamon, and salt, stirring until just combined.
- Fold in chocolate chips.
- Cover and refrigerate 1 hour or up to 48 hours.
- Preheat oven to 350℉ and line cookie sheets with parchment paper.
- Scoop cookie dough into 24 equal-sized cookie dough balls and place on prepared pan about 2 inches apart.
- Bake in preheated oven for 12-15 minutes or until edges are golden and centers are just slightly wet.
- Remove from oven and allow to cool for 3-4 minutes before transferring to a cooling rack to cool completely.
- Store cooled cookies in an air-tight container at room temperature.
