Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies combine the warm, sweet, and spiced flavors of fall pumpkin with pops of chocolaty flavor in every soft, chewy bite. They're the perfect fall treat, and they're ready in about just 20 minutes!
Servings: 36 Cookies
Calories: 156kcal
Ingredients
- 2 ¾ cup all purpose flour
- 2 teaspoon cream of tartar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 cup butter
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup pumpkin puree
- 1 large egg + 1 egg yolk
- 10 ounces mini chocolate chips
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and spices until well combined.
- In a large mixing bowl, beat the butter and both sugars together until creamy.
- Add in pumpkin purée, egg, and yolk. Beat until well combined.
- Gradually add the dry ingredients into the wet ingredients and beat after each addition.
- Stir in the chocolate chips.
- Drop dough by rounded tablespoon onto the prepared baking sheet.
- Bake for 8 minutes. Let cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Storage
- Store at room temperature for up to a week in an airtight container.
- Place cookies in single layers with wax paper between each layer in an airtight, freezer-safe container and freeze for up to 3 months.
- Bring the cookies to room temperature before serving.
- Be very careful to buy pumpkin puree, not pumpkin pie filling. They are usually next to or close to one another, making it easy to grab the wrong one.
- Bring the butter and egg to room temperature for better emulsification and to reduce the amount of mixing needed.
- Mix your batter until the ingredients are just combined to avoid excess gluten production and ensure soft, tender cookies. Overmixing creates tough cookies.
- Fold your chocolate chips into the dough, rather than using a mixing motion. This also helps reduce excess gluten and promotes soft cookies.
- Always use fresh leaveners for your baked goods. Old or expired baking soda and baking powder often won't work, leaving your cookies flat.
- Your cookies will be a little raw in the center when you remove them from the oven. That's okay! The heat from the baking pan will finish baking them to perfection.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 156kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 96mg | Potassium: 53mg | Fiber: 1g | Sugar: 14g | Vitamin A: 712IU | Calcium: 18mg | Iron: 1mg