Pumpkin Chocolate Chip Cookies

5 from 1 vote

Add a fall twist to your usual chocolate chip cookies with these incredibly soft and chewy pumpkin chocolate chip cookies! Packed with the perfect amount of pumpkin spice flavor and lots of gooey chocolate.

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Calories 185kcal

Ingredients

1/2 cup pumpkin puree
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour (spooned and leveled)
1-1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup semisweet chocolate chips

Instructions

Preheat oven to 350F and line two large sheet pans with parchment paper. Set aside.
Place pumpkin puree in the middle of a kitchen towel. Gather up edges of kitchen towel and gently squeeze pumpkin over a sink or bowl until all the liquid is squeezed out. Set pumpkin aside.
Place butter and both sugars in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add squeezed pumpkin puree, egg yolk, and vanilla, beating well until smooth.
In a separate medium bowl, combine flour, pumpkin pie spice, baking soda, and salt. Fold into butter mixture until dough is just combined, then fold in chocolate chips.
Use a medium cookie scoop to scoop dough out into 1-in balls. Place balls 2 inches apart on prepared baking sheets. Flatten dough balls slightly.
Bake cookies at 350F on middle rack 10-12 minutes until edges of cookies are lightly browned. Remove cookies from oven and allow to cool on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely. Enjoy!

Notes

Storing Instructions

Store cookies in an airtight container at room temperature up to 3 days.

Nutrition