Pumpkin Chocolate Chip Cookies

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4.95 from 19 votes

Pumpkin Chocolate Chip Cookies

Super moist, not cakey pumpkin chocolate chip cookies. These cookies are buttery and full of pumpkin spice flavor!

Prep Time5

Cook Time13

1 10

Total Time1 28

Course: Dessert

Cuisine: American

Servings: Cookies

Author: Eden

Cost: $10

Ingredients

1 1/2 cup all-purpose flour
3/4 cup brown sugar dark or light
1/2 cup granulated sugar
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 tsp salt
1/3 cup pumpkin puree
1/2 cup butter melted and cooled
1 large egg
1 tsp vanilla extract
1 cup semisweet chocolate chips

Instructions

In a large liquid measuring cup add pumpkin puree, melted butter, vanilla extract and the egg. Quickly mix.
In another bowl, combine flour, brown sugar, granulated sugar, baking soda, salt and pumpkin pie spice. Quickly give it a whisk.
Pour the wet ingredients into the dry and gently fold using a spatula.
Add in the chocolate chips and gently stir.
Refrigerate the dough for 30 mins to 1 hour. We prefer 1 hour.
Preheat the oven to 350 degrees.
Prepare a baking sheet with parchment paper or a silpat.
Using a 2" cookie scooper, scoop 9 balls of cookie dough on one baking sheet.
Add a pinch of course salt over the top of the cookie dough.
Bake for 13 minutes until the cookies are slightly puffy and golden brown. Do not over bake.
Let the cookies sit and cool for 10 minutes.

Notes

After making pumpkin cookies, you’ll want to keep them fresh and great tasting. Once they’re out of the oven and cooled: Place them in a tightly sealed container, after 5 days if there are any left, freeze them.

Always use whole ingredients when possible. Pure vanilla extract, organic eggs, good quality butter.

Do not forget to refrigerate the dough, this is crucial for getting the perfect cookie.

Also, a kitchen scale always helps yield a perfect cookie.

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