The Perfect Pumpkin Chocolate Chip Cookies
Desserts

The Perfect Pumpkin Chocolate Chip Cookies

Desserts Warning: it will be nearly impossible to eat just one! These pumpkin chocolate chip cookies are so scrumptious. You'll find that using all the individual ingredients vs pre-made pumpkin pie spice makes a world of difference and creates the perfectly spiced pumpkin cookie flavor. It’s a must! I hope you enjoy these as much as we do 🧡

Warning: it will be nearly impossible to eat just one! These pumpkin chocolate chip cookies are so scrumptious. You'll find that using all the individual ingredients vs pre-made pumpkin pie spice makes a world of difference and creates the perfectly spiced pumpkin cookie flavor. It’s a must! I hope you enjoy these as much as we do 🧡

Credit: Cooking Classy

Print Recipe Pin Recipe
Prep 25 min
Cook 11-13 min
Yield 40 cookies

Family Favorite

Ingredients

Scale
  • 3 Cups All-Purpose Flour
  • 3 tsp Baking Powder
  • 1 1/8 tsp Baking Soda
  • 2 1/4 tsp Ground Cinnamon
  • 3/4 tsp Ground Ginger
  • 3/4 tsp Ground Nutmeg
  • 1/8 tsp Ground Cloves (or 1/4 tsp for extra spice)
  • 3/4 tsp Salt
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Packed Brown Sugar
  • 3/4 Cup Salted Butter, melted
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 1.5 tsp Vanilla Extract
  • 1 Can (360g) Pumpkin Puree
  • 2 Cups Semi-Sweet Chocolate Chips

Directions

  1. 1

    Preheat and Prepare

    Make sure the racks of your oven are positioned in the middle, then preheat the oven to 350 degrees, and line baking sheets with silicone baking mats or parchment paper.

  2. 2

    Whisk Dry Ingredients

    In a medium sized bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for 20 seconds or until well incorporated, then set aside.

  3. 3

    Cream Sugars and Butter

    In the bowl of an electric stand mixer fitted with the paddle attachment, blend together the granulated sugar, brown sugar and melted butter, first on low speed for the initial combining, then up to medium speed to cream. Beat on medium for about 2-3 minutes.

  4. 4

    Add the Egg, Vanilla, and Pumpkin

    Add the egg, egg yolk, and vanilla to the stand mixer. Mix on medium-low speed. Once fully incorporated, add in the pumpkin puree and continue to mix on medium-low speed till combined.

  5. 5

    Combine Dry and Wet Ingredients

    With mixer on low speed, slowly add the flour mixture into the wet about 1/3 cup at a time. Pause between each addition to allow the flour time to incorporate, stopping to scrape down the sides of the bowl as needed.

  6. 6

    Fold in Chocolate Chips

    Remove the mixing bowl, dump in your chocolate chips, then fold them into the batter with a rubber spatula until evenly dispersed throughout the dough.

  7. 7

    Scoop Dough

    Scoop balls of about 2 tbsps of dough at a time and arrange on your cookie sheet(s) about 2 inches apart. You should be able to fit a dozen cookies per sheet.

  8. 8

    Bake

    Bake in preheated oven on the middle racks for about 11-13 mins. Once they’ve lost their shiny exterior and they look matte and cake like in texture, they’re done. Signs of browning toward the bottom means they’re overdone.

  9. 9

    Cool and Store

    Remove cookies from the oven and allow them to cool in the pan for several minutes before transferring to wire racks to finish cooling completely. Store in an airtight container, and enjoy!

Notes

  • These cookies are best once they've rested in an airtight container for a few hours. This allows them to soften and get that perfectly moistened yet plush texture that we love! If you can't help yourself from diving in fresh out the oven though (🙋‍♀️), I don't blame you! They're still delicious.