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–+ servings

The Best Pumpkin Chocolate Chip Cookies

Made with pumpkin puree, warm spices like cinnamon, nutmeg, ginger, and cloves, and a whole lot of chocolate, I promise these are the BEST pumpkin chocolate chip cookies. They are soft in the center, crisp on the edges, and perfectly pumpkin flavored. You will not be able to stop at one cookie.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 13 minutes
Chill Time 3 hours
Total Time 3 hours 23 minutes
Servings 15 large cookies

Ingredients
 

  • 2 cups (250 grams) all purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (113 grams) unsalted butter room temperature
  • ¾ cup (150 grams) brown sugar packed
  • ½ cup (100 grams) granulated sugar
  • 1 egg room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60 grams) pumpkin puree
  • 1 cup (180 grams) semi-sweet chocolate chunks (preferred - see note) or chocolate chips plus more for topping

Instructions

  • In a medium sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat together the butter, brown sugar and granulated sugar until light and fluffy, about 1-2 minutes on medium-high speed. 
  • Add the egg, vanilla extract, and pumpkin puree and mix on low-medium speed until combined. Scrape down the sides and bottom of the bowl if necessary.
  • Add the dry ingredients into the wet and mix on low speed until combined, but a few streaks of flour remain. Add the chocolate chunks/chips and fold until evenly incorporated and the flour is fully mixed in.
  • Cover the dough tightly with plastic wrap and chill in the refrigerator. Chilling the dough overnight is preferred - it gives the ingredients time to fully incorporate into one another and the flavor is much better. But if you don’t want to wait, chill the dough for 3-4 hours.
  • If you chilled the dough over night, remove the dough from the fridge and let it sit at room temperature for 20 minutes before baking - this will make it easier to scoop. When the dough has only 10 minutes left to chill, preheat the oven to 350F and line a baking sheet with parchment paper.
  • Roll the dough into balls, using about ¼ cup (70 grams) of dough per cookie. Bake for 13-15 minutes until the cookies are set and slightly golden. They will still look slightly underdone in the center. 
  • Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely or enjoy when still slightly warm and the chocolate is all melty. Store in an airtight container at room temperature.

Notes

  1. For the chocolate chunks, I like to use a chocolate bar (like Ghirardelli's semi-sweet) and chop it into pieces. However, if you just have regular chocolate chips on hand, that works just as well!
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