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Soft & Chewy Pumpkin Chocolate Chip Cookies

These soft and chewy pumpkin chocolate chip cookies perfectly capture the flavors of fall with warm spices and gooey chocolate chips in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert, Snack
Cuisine American
Servings 3 dozen
Calories 150 kcal

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Electric mixer (optional but recommended)
  • 1 Spatula
  • 1 Baking sheet
  • 1 wire rack
  • 1 cookie scoop or spoon

Ingredients
  

  • 1 cup 225g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • 1 cup 225g brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 15oz can pumpkin puree
  • 3 1/2 cups 435g all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 2 cups 350g semi-sweet chocolate chips

Instructions
 

  • Prepare the Dough
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and light in color (about 3-4 minutes).
  • Beat in the eggs one at a time, then add the vanilla extract and pumpkin puree. Mix until well combined.
  • Combine Dry Ingredients
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.
  • Mix Everything Together
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  • Add Chocolate Chips
  • Stir in the chocolate chips by hand.
  • Bake the Cookies
  • Use a cookie scoop or spoon to portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  • Bake for 12-14 minutes, or until the edges are set but the centers still look slightly soft.
  • Cool the Cookies
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not overbake the cookies. They should be slightly underdone when you take them out of the oven.
  • Use room temperature butter for proper creaming.
  • Store cookies in an airtight container with a slice of bread to keep them soft.
  • For extra chocolate flavor, add a tablespoon of cocoa powder to the dry ingredients.
Keyword pumpkin, chocolate chip, cookies, fall, dessert, baking