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–+ servings
4.75 from 4 ratings
Yield: 8 large cookies

Pumpkin Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Author: Jess Italiano
Made with pumpkin puree & warm pumpkin spice, milk & semi-sweet puddles of melty chocolate, these pumpkin chocolate chip cookies are incredibly tasty, flavorful, and addicting! They are soft & chewy in the center, crisp on the edges, and perfectly pumpkin flavored.
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Ingredients
 

  • 240 grams (1 cup) pumpkin puree
  • 219 grams (1 ¾ cups) all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 1/2 teaspoons pumpkin spice
  • 113 grams (½ cup) unsalted butter, room temperature
  • 150 grams (3/4 cup) light brown sugar
  • 100 grams (½ cup) granulated sugar
  • 1 egg, room temperature
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 90 grams (½ cup) semi-sweet chocolate, chopped
  • 90 grams (½ cup) milk chocolate, chopped

Instructions
 

  • Spread the pumpkin puree into a smooth layer on a plate. Take a stack of paper towels and gently press against the pumpkin puree so the paper towels absorb the liquid from the pumpkin. Scrape the pumpkin puree into a pile, spread it out again, and repeat this process until the pumpkin feels pretty dry. There should be around 75-80 grams or roughly 1/3 cup of pumpkin after drying it out.
    240 grams pumpkin puree
  • In a bowl, whisk together the all purpose flour, baking soda, baking powder, salt, and pumpkin spice until combined. Set aside.
    219 grams all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 3/4 teaspoon fine sea salt, 1 1/2 teaspoons pumpkin spice
  • Separately, beat together the butter, brown sugar, and granulated sugar until creamed & combined. Mix in the egg and vanilla. Add the dried pumpkin puree and mix until fully incorporated.
    113 grams unsalted butter, 150 grams light brown sugar, 100 grams granulated sugar, 1 egg, 2 teaspoons vanilla bean paste or vanilla extract
  • Add the dry ingredients and chopped chocolate to the wet ingredients and mix until a dough forms. Cover the bowl and let the cookie dough chill for at least one hour in the fridge.
    90 grams semi-sweet chocolate, 90 grams milk chocolate
  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Scoop the dough using a large cookie scoop (approximately 80-85 grams or 1/4 cup of dough per cookie). Space them a few inches apart on a baking sheet lined with parchment paper and bake for 12-15 minutes until set & golden on the edges but the centers are still soft.
  • Let cool on the pan for 5 minutes before transferring to a cooling rack to cool completely. 
  • Enjoy! Store the cookies in an airtight container at room temperature.

Notes

You can either use a store-bought pumpkin spice mix or make your own. Here are the measurements I normally use when I am making mine:
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
Adding homemade toffee to these cookies makes them even better (if that's possible). With that said, it will make the cookies spread a bit more, so I suggest chilling the dough for closer to 2-3 hours. Here is the recipe:
  • 113 grams (½ cup) unsalted butter
  • 200 grams (1 cup) light brown sugar
  •  1 teaspoon fine sea salt
Line a baking sheet with parchment paper. Set aside. In a small pot, melt the butter. Add the brown sugar and salt and whisk vigorously for one minute until combined.
Whisking often, bring the mixture to a simmer and let the temperature rise to approximately 300F. If the mixture separates at all, remove from the heat and whisk vigorously until combined again.
Immediately pour the hot mixture onto the prepared baking sheet, spreading it gently into an even layer. Let it cool & set. Once the toffee is hardened, use your hands to break it apart or coarsely chop with a knife. Set aside until ready to use.
Tried this recipe?Let us know how it was!