Tender, moist, and chocolate filled Pumpkin Chocolate chip cookies will fill your home with the scent of fall and more importantly, fill your tastebuds with the perfect pumpkin treat.
Pumpkin Chocolate Chip Cookie Recipe
I’ve said it before and I’ll say it again, fall is my favorite season. I love the feeling and coziness of fall and all that it brings, especially the food.
What says fall like a pumpkin chocolate chip cookie? Growing up, I loved when October came around because it meant it was okay to make pumpkin chocolate chip cookies. Okay?…We like our fall foods to stay in fall, but you do you.
Here in Utah, you can find pumpkin chocolate chip cookies year round at the store but I only make them in fall to keep them a special fall dessert.
Cinnamon, Cloves, Nutmeg
In this recipe, all three spices are used to give you the perfect blend of fall that compliment the pumpkin. I know pumpkin pie spice could do the trick and if that’s what you have on hand then you can definitely use it. I like to control the amount of each spice in the recipe, which is why each one is called for in this delicious recipe.
This is my family’s go-to recipe and I’ve made a few adjustments that I think make the perfect classic pumpkin chocolate chip cookie. Moist, tender, and chocolatey are the best way to describe this fall treat.
Ingredients Needed to Make Pumpkin Chocolate Chip Cookies
- Pumpkin (100% pure pumpkin) I like using Libby’s brand.
- Unsalted butter – I always use unsalted butter to control the amount of salt in a recipe.
- Granulated Sugar
- Eggs
- All-purpose flour
- Baking soda – Make sure it is fresh; opened within the last 4-6 months.
- Salt
- Cinnamon
- Cloves
- Nutmeg
- Chocolate chips
Equipment Needed
- Stand mixer with paddle attachment
- Rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Baking sheet
- Parchment paper (optional)
How to Make the Cookie Dough
This cookie dough is not like typical cookie dough because it’s quite sticky. You will need to use a cookie scoop or spoons to portion out the dough.
- In a bowl of a sand mixer with the paddle attachment, cream butter, sugar, and pumpkin until well combined.
- Add eggs one at a time. Adding eggs one at a time ensures they are getting mixed well into the dough.
- Add dry ingredients and mix until just combined. It’s important to not over mix as this will cause gluten development, which will give us a tough cookie.
- Add chocolate chips and mix until just combined.
- Spoon 1 ½ tablespoon size balls of cookie dough on a baking sheet lined with parchment paper.
- The dough is sticky, so you may need to use two spoons or a cookie scoop to portion the dough.
Classic Pumpkin Chocolate Chip Cookies
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Baking sheet
- Parchment paper (optional)
Ingredients
- 1 cup 100% pure pumpkin, (I like using Libby’s brand)
- ½ cup unsalted butter, room temperature
- 1 cup (200 g) sugar
- 2 eggs
- 2 ¾ cups (330 g) flour
- 1 teaspoon (4.6 g) baking soda
- ½ teaspoon (3 g) salt
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- 1 10oz bag semi-sweet chocolate chips (about two cups)
Instructions
- Preheat the oven to 375 degrees and prepare two cookie sheets with parchment paper. Set aside.
- In a bowl of a stand mixer, using the paddle attachment, cream butter, sugar, and pumpkin until light and fluffy.
- Add eggs one at a time and mix until well incorporated.
- Add flour, baking soda, salt, cinnamon, cloves, and nutmeg and mix until just combined. Do not over mix.
- Add 1 bag chocolate chips and mix until just combined.
- Using a #40 cookie scoop (1 ½ tablespoons) or large spoon, drop cookie dough on prepared baking sheet about two inches apart. This cookie dough is sticky from the pumpkin, so you might need to use two spoons if you do not have a cookie scoop.
- Bake for 11-13 minutes at 375 degrees. It may be tricky to know when they are done, so I recommend baking a test cookie first to see how long they need to bake in your oven.
- Let cookies cool for 5-10 minutes on the baking sheet.
Notes
- For larger cookies using a #24 cookie scoop, bake for 12-14 minutes.
- I use these cookie scoops from Amazon.
