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Cozy up with this easy recipe for Pumpkin Chocolate Chip Cookies this fall. These irresistibly tender and chewy chocolate chip cookies are filled with rich pumpkin flavor and warm autumn spices.
- Easy. Just mix up a simple cookie batter, chill, then bake!
- Chewy. Every bite of these pumpkin cookies is perfectly tender and chewy. They have enough body to be dunked in a glass of milk too.
- Tastes like autumn. Pumpkin, cinnamon, nutmeg, cloves… it doesn’t get more autumn-y than that irresistible flavor combo. This recipe is loaded with chocolate chips and warm spices for fall, all wrapped up in a seriously tender, moist, and chewy pumpkin cookie.
Here are a few notes on key ingredients along with substitution info. Be sure to scroll down to the recipe card for the full ingredient list.
- Sugar – We’ll use both white and brown sugar. Don’t omit the brown sugar or your cookies won’t be a chewy.
- Egg – One whole egg, as well as a single egg yolk for richness and structure.
- Pumpkin puree – Make sure you’re using pumpkin puree, and not pumpkin pie filling.
- Bread flour – The higher protein content lends more elasticity to the dough, for a chewier cookie.
Are you ready to make these chewy pumpkin chocolate chip cookies? Here’s a quick overview. Be sure to scroll down to the recipe card for more details.
- Mix the dry and wet ingredients separately. In two large bowls, combine the dry ingredients in one and the wet ingredients in another.
- Add the dry ingredients to the wet ingredients. Mix in the remaining wet ingredients, along with the pumpkin puree. Next, add the flour mixture into the wet ingredients a little at a time, stirring in between additions.
- Add the chocolate chips. Finally, fold the chocolate chips into the batter.
- Chill the dough. Once your dough has come together, place it in the fridge to chill.
- Portion the dough. Set your oven to preheat and take your cookie dough out of the fridge. Use a tablespoon measure or cookie scoop to add balls of dough onto a baking sheet lined with parchment paper. Leave a couple of inches between each cookie to account for spreading, and give the tops a gentle press to flatten them slightly.
- Bake. Bake for about 14 minutes, or until the edges are set but the centers are still a bit soft. Let the cookies cool for 10 minutes before transferring to a wire rack to finish cooling.
Do I Have to Chill the Cookie Dough?
Yes. Chilling the cookie dough allows the flavor to develop, lets the dry ingredients absorb extra moisture, and lets the butter re-solidify so that it melts slowly during baking. Chilling the dough also helps prevent your cookies from spreading during baking.
How to Store
These tender homemade cookies will stay fresh when stored airtight on the counter for up to 1 week. To ensure my chocolate chip cookies stay moist and chewy, I like to place a piece of white bread into the container, too. The cookies will absorb the moisture from the bread over the time that they’re stored.
This pumpkin chocolate chip cookie recipe can be frozen before or after it’s baked.
- To freeze the dough, portion the balls of cookie dough onto the prepared baking sheet, and then place the whole thing into the freezer. Once the dough balls are frozen solid, transfer them to a resealable freezer bag to store for up to one month. The frozen cookie dough can be baked straight from frozen, simply add an extra 2 to 5 minutes to the baking time.
- To freeze the baked cookies, follow the same pre-freezing process as above, with the baked cookies laid out on a baking sheet. Store the frozen cookies airtight, and keep them in the freezer for easy thawing, any time!
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- 2 sticks unsalted butter, 1 cup
- ¼ cup granulated sugar
- 1 ¼ cups light brown sugar, packed
- 1 whole egg
- 1 egg yolk
- 2 tablespoons milk
- 1 ½ teaspoons pure vanilla extract
- 1 cup canned pumpkin puree
- 2 ¾ cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon allspice or ground cloves, optional
- 2 cups semi-sweet chocolate chips
- Baking spray, separate use
- Melt the butter. Melt butter in the microwave, heating for 30-second increments until the butter has completely melted.
- Mix the dry ingredients. Combine bread flour, salt, baking soda, and spices in a medium bowl.
- Mix the wet ingredients. Pour the melted butter into the bowl of a stand mixer with a paddle attachment. (You can also use a large bowl and a handheld mixer.) Add both sugars and cream on medium speed until slightly fluffy, about 1 minute. Add the whole egg, egg yolk, milk, vanilla, and pumpkin puree. Mix well.
- Add the dry ingredients to the wet ingredients. Add the flour mixture ½ a cup at a time, mixing between additions. Stir in the chocolate chips.
- Chill. Chill dough for approximately two hours in the fridge.
- Prep your tools. Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Portion out the cookie dough. Remove dough from the fridge and spray a tablespoon measurer with baking spray. This is to prevent the dough from sticking to the measuring spoon. Scoop generous, rounded balls of dough onto a baking sheet, spacing them two inches apart. Gently press balls of dough down so that they look like thick, rounded circles.
- Bake. Bake for 14 minutes at 375 degrees F, rotating the pan halfway through baking to ensure even browning.
- Storage: These cookies will keep in an airtight container for 1 week.
- Freezing: To save cookie dough for later baking, freeze raw balls of cookie dough on a cookie sheet before transferring them to a freezer-safe airtight container. The dough will keep for 1 month. To bake, place frozen dough on a lined cookie sheet and proceed as above, adding 2-5 minutes to baking time, depending on your oven.