Pumpkin Chocolate Chip Cookies
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These Pumpkin Chocolate Chip Cookies are made with pumpkin puree and chocolate chips. This is the best recipe for simple fall cookies that do not require chilling time. The ideal balance between pumpkin and chocolate will surprise you. These cookies are perfect for a back-to-school afternoon treat.
Table of Contents
Why You’ll Love This Recipe
- Cookies are made with simple ingredients. Check also Raspberry or Farmer Cheese Cookies.
- No chilling time. This saves a lot of time and is fast to make. Try Red Velvet Whoopi Pies or Mushroom Cookies.
- If you are like pumpkin, then these cookies are for you. Try also Pumpkin Pie Macarons.
Ingredients
- Butter: Unsalted butter at room temperature. Salted butter will also work for this recipe.
- Sugar: White granulated sugar and brown sugar.
- Egg: Large egg room temperature.
- Pumpkin Puree: Make sure it is pumpkin puree and not pumpkin pie filling.
- Flour: All-purpose flour.
- Baking Powder.
- Baking Soda.
- Vanilla Extract.
- Chocolate Chips: You can also use chopped chocolate. I use Nestle Toll House milk chocolate chips.
How to Make This Recipe
Preheat oven to 375°F. Line 2 baking pans with parchment paper and set aside. In the mixing bowl, mix flour, baking powder, and baking soda. Set aside. In the mixing bowl of an electric mixer, cream room-temperature unsalted butter and sugars until well combined. Add room-temperature egg, vanilla extract, and pumpkin puree. Mix until all is combined. Sift in dry ingredients and mix again. Add chocolate chips and mix well.
Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls. Place balls evenly spaced on prepared cookie sheets. Bake in a preheated oven for approximately 8-10 minutes. Take the cookies out and add more chocolate chips on top. This is optional. Let cookies sit on the baking pan for a few minutes before removing to the cooking rack.
Tip from Marina: use an ice cream scoop to make balls.
Expert Tips
- Make sure all ingredients are at room temperature.
- Use pumpkin puree from a can. Fresh-made pumpkin puree has more liquid than canned.
- Measure all ingredients properly. Use a kitchen scale.
- Do not overbake cookies. They will be dry.
Recipe FAQs
Store the cookies in an airtight container for up to 2-3 days, or freeze them for up to two weeks.
Freeze the cookie in an airtight container for a few months.
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Recipe
Pumpkin Chocolate Chip Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 1 kitchen scale
Ingredients
Pumpkin Chocolate Chip Cookies
- 113 gr unsalted butter room temperature
- 100 gr granulated sugar
- 100 gr brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 200 gr all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 200 gr pumpkin puree
- 100 gr chocolate chips or chopped chocolate
Instructions
How to Make Pumpkin Chocolate Chip Cookies
- Preheat oven to 375°F. Line 2 baking pans with parchment paper and set aside.
- In the mixing bowl, mix flour, baking powder, and baking soda. Set aside.
- In the mixing bowl of an electric mixer, cream room-temperature unsalted butter, and sugars until well combined.
- Add room-temperature egg, vanilla extract, and pumpkin puree. Mix until all is combined.
- Sift in dry ingredients and mix again. Add chocolate chips and mix well.
- Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls. Place balls evenly spaced on prepared cookie sheets.
- Bake in a preheated oven for approximately 8-10 minutes.
- Take the cookies out and put more chocolate chips on top. This is optional.
- Let cookies sit on the baking pan for a few minutes before removing them to the cooking rack.