Pumpkin Chocolate Chip Cookies Recipe

4.93 from 28 votes

Pumpkin Chocolate Chip Cookies Recipe

With a soft center and just a bit of a crunch on the edge, these Pumpkin Chocolate Chip Cookies offer a delightful twist on a classic fall treat!

Prep Time25

Cook Time9

Chilling Time1

Total Time1 34

Course: Dessert, Snack

Cuisine: American

Keyword: pumpkin chocolate chip cookies, Pumpkin Chocolate Chip Cookies Recipe

Servings: cookies

Author: Chelsea Lords

Cost: $5.17

Equipment

Sheet pan (15" x 10") lined

Ingredients

1/2 cup unsalted butter
1/4 cup granulated sugar
3/4 cup light brown sugar lightly packed
1 large egg yolk discard whites or save for another recipe
1 teaspoon vanilla extract
1/3 cup pumpkin
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/4 teaspoon allspice
3/4 teaspoon baking soda
1-1/2 cups flour see note 1
2/3 cup chocolate chips
Flaky sea salt optional, for topping

US - Metric

Instructions

TIP: If you have a food scale, I highly recommend switching this recipe card to METRIC and using the exact gram measurements for the butter, sugars, pumpkin, flour, and chocolate chips. Measuring spoons work perfectly for the spices, baking soda, and salt.
In a large microwave-safe bowl, melt the butter. Let it cool completely to room temperature before continuing. (Hot butter can melt the sugars and make the cookies greasy.)
Add both sugars to the room-temperature melted butter. Whisk briskly until combined. Add in the large egg yolk, vanilla extract, and pumpkin. Whisk briskly until smooth and emulsified.
Add salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, ground allspice, and baking soda. Whisk until combined.
Add flour and gently stir through. Add chocolate chips. Gently stir through until you have a thick and sticky dough. Scrape edges with a spatula if needed. Cover the bowl tightly and refrigerate for 1 hour.
Preheat oven to 350°F. Line a sheet pan with parchment paper. Measure 1-1/2 tablespoons (weigh: 30 grams) of dough per cookie ball. Roll the balls so they are slightly taller rather than wider. Place 6 cookie dough balls on the sheet pan and place in the freezer for 5 minutes. Remove and bake for 8–11 minutes or until no longer glossy on top. Remove from the oven and, if desired, press a few more chocolate chips into the tops of the cookies and a small sprinkle of sea salt. Let cookies stand on the sheet pan for 5-10 minutes before transferring to a cooling rack.

Notes

Note 1: To be as accurate as possible, use a food scale to measure precisely. We're looking for 227 grams of flour.

Storage: These cookies are best enjoyed the same day they are made. The moisture from the pumpkin softens the cookies and makes them gooier as they sit. Instead of storing baked cookies, freeze the dough balls on a sheet pan for 1 hour, then transfer to a freezer bag. Bake straight from frozen, adding 1–3 minutes to the bake time.

Nutrition