Pumpkin Chocolate Chip Cookies

These soft pumpkin chocolate chip cookies are pillowy, lightly spiced, and loaded with melty chocolate. Made in one bowl with no mixer, they're ready in about 30 minutes.

Course Dessert, Snack

Cuisine American

Keyword fall cookies, pumpkin chocolate chip cookies, soft pumpkin cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 161.5kcal

Equipment

Large mixing bowl
Whisk
Rubber spatula
2-tablespoon cookie scoop
2 baking sheets
Parchment paper
Wire cooling rack

Ingredients

⅓ cup unsalted butter melted and slightly cooled
¾ cup light brown sugar packed
¼ cup granulated sugar
½ cup pumpkin puree not pumpkin pie filling
1 large egg at room temperature
1½ teaspoon vanilla extract
1½ teaspoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups all-purpose flour spooned and leveled
1 cup semi-sweet chocolate chips plus extra for topping

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, egg, and vanilla, and whisk until well combined.
Sprinkle the pumpkin pie spice, baking powder, baking soda, and salt over the mixture and whisk until evenly combined.
Add the flour and stir with a rubber spatula just until no dry streaks remain. Don't overmix.
Fold in the chocolate chips, saving a small handful for the tops. The dough will be soft and sticky. For thicker cookies, chill the dough for 30 minutes.
Scoop 2-tablespoon portions onto the baking sheets, about 2 inches apart, and press a few chocolate chips on top. Bake for 11 to 13 minutes, until puffed and the centers are just set.
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

Use pure canned pumpkin, not pumpkin pie filling.
No pumpkin pie spice? Use 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of ground cloves.
For chewier, flatter cookies, blot the pumpkin puree with paper towels and leave out the baking powder.
Chilling the dough for 30 minutes gives thicker cookies that spread less.
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
To freeze the dough, freeze scooped dough balls on a tray until firm, then store in a freezer bag. Bake from frozen, adding 1 to 2 minutes.
Swap some of the chocolate chips for chopped walnuts, pecans, or dried cranberries.

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