Description
Chewy Pumpkin Chocolate Chip Cookies are soft, moist, and full of cozy fall flavors. Infused with pumpkin pie spice and packed with melty mini chocolate chips, these cookies are the perfect autumn treat.
Ingredients
- 1/2 cup unsalted butter (1 stick), softened
- 3/4 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cups mini semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer until smooth and creamy.
- Add the pumpkin puree, egg yolk, and vanilla extract. Mix until well combined.
- Gradually mix in the flour, baking soda, salt, and pumpkin pie spice until a soft dough forms.
- Fold in 1 1/4 cups of the mini chocolate chips, reserving 1/4 cup for topping.
- Use a 2-tablespoon cookie scoop to form dough balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 16–18 minutes or until the edges are just starting to brown.
- Remove from the oven and immediately press a few of the reserved chocolate chips on top of each cookie if desired.
- Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Don’t overbake — cookies should look slightly underdone in the center when removed from the oven.
- Chilling the dough is not required but can help with thicker cookies if preferred.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 198
- Sugar: 18g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
