Chewy Pumpkin Chocolate Chip Cookies
Chewy Pumpkin Chocolate Chip Cookies are everything you love about fall treats. They're soft, chewy, full of pumpkin spice flavor, and are studded with melty chocolate chips.
Servings 18 cookies
Calories 198kcal
Ingredients
- 1/2 cup unsalted butter 1 stick (softened)
- 3/4 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 1/2 cup all purpose flour spoon and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 cups mini semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- In a large bowl, add the butter, sugar, and brown sugar, and using a hand mixer, mix until creamy. Add pumpkin, egg yolk, and vanilla and mix until combined.
- Slowly stir in flour, baking soda, salt, and pumpkin pie spice.
- Fold in 1 cup mini chocolate chips, save the remaining 1/4 cup to sprinkle a few on top of each dough ball.
- Using a 2 tablespoon cookie scoop, create heaping 2 tablespoon cookie dough balls and place them 2” apart on the prepared pan.
- Bake for 16-18 minutes or until the edges start to brown.
- Remove from the oven and let cool on the baking sheet for 15 minutes before moving to a cooling rack.
- Immediately after removing it from the oven, add additional chocolate chips on top if desired.
Video
Notes
You can use milk chocolate or even dark chocolate chips.
Only use pumpkin puree, not pumpkin pie filling.
You can store your cookies in an airtight container on the counter. Homemade cookies can be stored at room temperature for two to three weeks. Or, if you want them to last longer, you can put them in the refrigerator for up to 2 months.
Nutrition
Serving: 1g | Calories: 198kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 98mg | Fiber: 1g | Sugar: 20g
