Cookies recipe

Best Pumpkin Chocolate Chip Cookie Recipe

Caitlin Bensel

Pumpkin pie may get all the glory at Thanksgiving, but these Pumpkin Chocolate Chip Cookies deserve to be in your baking rotation all fall long. It’s one of many beloved pumpkin desserts and might also be one of the easiest fall cookies. The secret to the wonderfully moist texture of this cookie is actually what’s left of the dough: no egg! And PSL fans, rejoice: pumpkin pie spice makes these Pumpkin Chocolate Chip Cookies even better.

What are the ingredients in pumpkin pie spice?

This warm spice blend is pure autumn in a jar – one puff and you’ll instantly crave a cozy sweater, a steaming hot beverage and cool, crisp weather. Pumpkin pie spices include cinnamon, ginger, nutmeg, allspice, and cloves. Find it at the store or make it with whatever spice ingredients you have at home.

What makes a cookie chewy compared to a cake?

Soft and chewy cookies tend to contain more brown sugar and butter than light and chewy cookies. Soft cookies also tend to spread faster during baking, so be sure to refrigerate the dough for at least an hour or up to three days before scooping it up and baking.

What can you do with leftover canned pumpkin?

There are so many ways to use a can of pumpkin, both sweet and savory. Stir into a pot of chili, pureed vegetable soup or creamy pasta sauce. Add to pancake batter or egg mixture for a batch of French toast. Stir into baked oats or plain pudding. The possibilities are endless (and delicious!).

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Yields:

3


dozen

Preparation time:

0

hours

20

minutes

Total time:

1

hour

45

minutes

1 ea.

unsalted butter, melted and slightly cooled

2 bed.

semi-sweet chocolate chips

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  1. Whisk together melted butter, brown sugar, granulated sugar, vanilla and pumpkin in medium bowl until combined.
  2. Whisk together flour, pumpkin pie spice, baking soda, baking powder and salt in a large bowl. Add the butter mixture to the flour mixture and stir with a spatula until combined. Add the chocolate chips. Cover dough with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
  3. Preheat the oven to 350°. Line two baking sheets with parchment paper. Cut the dough into portions of about 1 1/2 tablespoon and roll them into balls with your hands. Place the dough balls about 1 1/2 inches apart on the lined baking sheets. Using the palm of your hand, slightly flatten the tops of the balls of dough.
  4. Bake cookies for 11 to 13 minutes or until edges of cookies are set and dry. The center of the cookies will still be soft. Cool cookies on baking sheets for 10 minutes, then transfer to wire racks to cool completely.

Rotate baking sheets halfway through cooking for even browning on both trays.

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