If you are looking for a good Pumpkin Chocolate Chip Cookie recipe then search no more. This is the only one you will need!
When making this Pumpkin Cookie recipe I like to use my stand mixer. While not required, it’s a lot easier to let the machine make the cookie batter than using electric beaters. If you don’t have a stand mixer, you can use handheld electric beaters with the same results.
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There’s really nothing complicated about this Pumpkin Chocolate Chip recipe. The only thing to make sure of when making these cookies is to add the flour slowly to the mixture.
No more than 1 cup at a time. Also, make sure you don’t use the beaters when adding the chocolate chips. Use a spatula to gently fold them in.
The batter will be sticky and will probably stick to the cookie scoop or spoon when placing the cookie dough on the baking sheet. I like to spray a little non-stick cooking spray to my cookie scoop to help with that.
For the muffin version of this delicious recipe check out my Pumpkin Chocolate Chip Muffins.
Gather your Ingredients
You will need the following ingredients to make this Pumpkin Chocolate Chip Cookies recipe (see recipe card for quantities): White Sugar, Pumpkin Puree, Unsalted Butter, Vanilla Extract, Egg, Pumpkin Pie Spice, Baking Powder, Baking Soda, Kosher Salt, All Purpose Flour and Semi-Sweet Chocolate Chips.
How to Make Pumpkin Chocolate Chip Cookies
- Preheat oven to 375°F.
- In a bowl of a stand mixer, combine the white sugar, pumpkin puree, melted butter and vanilla extract. Mix until smooth. Add the egg and beat for 10 minutes.
- In a small bowl, whisk the pumpkin pie spice, baking powder, baking soda and kosher salt. Add to the stand mixer. Mix well.
- Gradually add the flour and mix until the flour is combined. Fold in the chocolate chips and mix until just incorporated.
- Line a baking sheet with parchment paper or a baking mat. Drop 1 tablespoon rounded scoops of the cookie dough onto the baking sheet about 2 inches apart.
- Bake cookies for 13-15 minutes. Let the cookies rest for 2-3 minutes before moving to a cooling rack to cool completely.
Pumpkin Chocolate Chip Cookies
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Ingredients
- 1 ½ Cups White Sugar
- 15 oz Pumpkin Puree
- ½ Cup Unsalted Butter, melted
- 1 Tsp Vanilla Extract
- 1 Egg
- 2 Tbsp Pumpkin Pie Spice
- 3 Tsp Baking Powder
- 1 Tsp Baking Soda
- ½ Tsp Kosher Salt
- 3 Cups All Purpose Flour
- 8 oz Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 375°F.
- In a bowl of a stand mixer, combine the white sugar, pumpkin puree, melted butter and vanilla extract. Mix until smooth. Add the egg and beat for 10 minutes.
- In a small bowl, whisk the pumpkin pie spice, baking powder, baking soda and kosher salt. Add to the stand mixer. Mix well.
- Gradually add the flour and mix until the flour is combined. Fold in the chocolate chips and mix until just incorporated.
- Line a baking sheet with parchment paper or a baking mat. Drop 1 tablespoon rounded scoops of the cookie dough onto the baking sheet about 2 inches apart.
- Bake cookies for 13-15 minutes. Let the cookies rest for 2-3 minutes before moving to a cooling rack to cool completely.
Wow, if you like pumpkin and chocolate this recipe is for you. I changed from semisweet chocolate to milk chocolate because that is what I had on hand. They were delicious. Very moist and very tasty.