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Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies bake up soft with warm spices and semisweet chocolate chips in every bite. Chill the dough for 30 minutes, then bake until the edges are set and the tops look dry.
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Prep Time 15 minutes
Cook Time 15 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt kosher
  • 1 tsp cinnamon ground
  • 0.5 tsp ginger ground
  • 0.25 tsp nutmeg ground
  • 1.5 cups semisweet chocolate chips

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the egg, then the pumpkin puree and vanilla extract until combined, scraping down the bowl as needed.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  6. Stir the dry ingredients into the pumpkin mixture just until no dry flour remains.
  7. Fold in the chocolate chips, cover the bowl, and refrigerate the dough for 30 minutes.
  8. Drop 1 1/2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart, with 12 cookies on each sheet.
  9. Bake both sheets for 12 to 15 minutes, switching their rack positions and rotating them front to back halfway through, until the cookie edges are set and the tops look dry.
  10. Cool the cookies on the baking sheets for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.

Notes

Use pumpkin puree, not pumpkin pie filling, and avoid overmixing once the flour is added. Store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator; freeze baked cookies for up to 2 months. For a dairy-free swap, use dairy-free butter and chocolate chips.