Chocolate Chip Pumpkin Cookies
Soft, spiced, and irresistibly studded with rich chocolate, these Chocolate Chip Pumpkin Cookies are the perfect treat to welcome the cozy flavors of fall. This recipe combines the warmth of cinnamon and nutmeg with the moist, tender texture of pumpkin puree, balanced by the melt-in-your-mouth decadence of semi-sweet chocolate chips. Ready in just 25 minutes, these cookies are easy to make and perfect for any occasion, from holiday gatherings to simple weekday indulgence. With every bite, you’ll enjoy the classic flavors of homemade pumpkin desserts paired with the sweetness of chocolate, all baked into golden, soft-baked perfection. Whether you’re making them for your family or gifting them to friends, these pumpkin chocolate chip cookies are guaranteed to be a seasonal favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.5 cup granulated sugar
- 0.25 cup brown sugar (packed)
- 0.75 cup pumpkin puree
- 1.5 teaspoons vanilla extract
- 1 egg yolk
- 1.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Mix in the pumpkin puree, vanilla extract, and egg yolk until fully combined and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing.
Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops appear slightly underdone. Do not overbake to ensure soft cookies.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 529.8 g | 193% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 301.4 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 193 mg | 15% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
