The BEST Pumpkin Chocolate Chip Cookies – Soft, Chewy, and Full of Fall Flavor
These pumpkin chocolate chip cookies are soft, chewy, and bursting with fall flavor. Made with real pumpkin puree and warm pumpkin pie spice, they’re perfectly balanced with gooey chocolate chips. The ultimate cookie recipe for autumn baking!
Ingredients
- 1 cup pumpkin puree
- ¾ cup unsalted butter room temperature
- ½ cup brown sugar
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Cream butter and sugars: In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
- Add pumpkin and vanilla: Mix in pumpkin puree and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and pumpkin pie spice.
- Mix the dough: Gradually add the dry ingredients to the wet mixture until just combined. Fold in chocolate chips.
- Scoop cookies: Using a cookie scoop, drop dough onto a parchment-lined baking sheet, spacing 2 inches apart.
- Bake: Bake at 350°F (175°C) for 11–13 minutes, or until edges are set but centers look slightly soft.
- Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, blot the pumpkin puree with paper towels to remove excess moisture before mixing.
- You can substitute dark chocolate chips or white chocolate chips for variety.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.