One of the most popular ways to welcome fall is to bake with pumpkin! Pumpkin chocolate chip cookies are the seasons best especially when they are soft and cakey! These cookies are easy to bake and smell amazing! They never last long!
Yes, my friends, pumpkin season is here. Starbucks has their Pumpkin Spice Lattes and I have my Snickerdoodle Pumpkin bread. Fall is unofficially here and I am ready!
Chocolate chip pumpkin cookies are easy and a great way to kick off the season. The texture is cake-like and light with just the right amount of sweetness. These cookies are great with a cup of coffee or as an after school snack!
What Do I Need To Make These Pumpkin Cookies?
- All-purpose flour
- Baking powder
- Baking soda
- Pumpkin Pie Spice (a blend of spices like cinnamon, nutmeg, ginger, and cloves)
- Brown sugar (I used light brown sugar in this recipe)
- Canned pumpkin puree
- Semi-sweet chocolate chips
How To Make Pumpkin Chocolate Chip Cookies
STEP ONE – Preheat oven to 350. Line baking sheets with parchment paper or silicone mats and set aside.
STEP TWO – Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Set aside.
STEP THREE – In a mixer, cream together butter and sugars until creamy. Add the egg, pumpkin, and vanilla.
STEP FOUR – Slowly add in the dry ingredients, mixing until combined. Stir in the chocolate chips. Drop cookies onto the baking sheet using a tablespoon.
STEP FIVE – Bake cookies for 10 minutes. Allow the cookies to set on the baking sheet for 2-3 minutes before moving to a wire rack to cool
Do Pumpkin Chocolate Chip Cookies Freeze Well?
These pumpkin cookies freeze really well! Allow the cookies to cool completely. Layer cookies between sheets of parchment paper in an airtight container. These pumpkin cookies can be frozen for up to 3 months.
These pumpkin chocolate chip cookies can be stored in an airtight container and left in a cool place. These cookies are light and fluffy but will “sticky” over time, they are best when consumed within a couple of days.
Pumpkin Chocolate Chip Cookie Recipe Tips
- I have had success with using whole wheat flour for half of the all-purpose flour in this recipe.
- If you do not have pumpkin pie spice, you can use ½ teaspoon of both cinnamon and nutmeg instead
- Feel free to use any chip in place of the chocolate chips and add pecans too!
- I find the best way to scoop up the cookie dough is by using a small cookie scoop. Having uniform cookies ensures that all the cookies bake at the same rate.
The pumpkin flavor in these cookies is definitely a great way to welcome fall!
- 2 1/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup of sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350. Line baking sheets with silicone mats or parchment paper and set aside.
- Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Set aside.
- In a mixer, cream together butter and sugars until creamy. Add the egg, pumpkin, and vanilla. Slowly add in the flour mixture, mixing until combined. Fold in chocolate chips.
- Using a cookie scoop or a tablespoon, drop cookies onto lined baking sheets. Bake the cookies for about 10 minutes.
- Let cool on baking sheet for 2-3 minutes before removing to a wire rack.
Nutrition InformationYield 48 Serving Size 1
Amount Per Serving Calories 83Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 76mgCarbohydrates 13gFiber 1gSugar 8gProtein 1g