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A stack of soft pumpkin chocolate chip cookies with melted chocolate chips and a warm orange crumb

Pumpkin Chocolate Chip Cookies

Soft, tender pumpkin cookies with warm spice and plenty of melty chocolate chips. An easy one-bowl fall cookie.
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Prep Time 15 minutes
Cook Time 13 minutes
Chilling 30 minutes
Total Time 58 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour spooned and leveled (280 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened (113 g)
  • 3/4 cup light brown sugar packed (150 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree canned, blotted with paper towels (170 g)
  • 1 1/2 cups semi-sweet chocolate chips (255 g)

Method
 

  1. Whisk the flour, baking soda, baking powder, pumpkin pie spice and salt in a medium bowl.
  2. In a large bowl, beat the butter with the brown sugar and granulated sugar for 2 minutes, until light and fluffy.
  3. Beat in the egg and vanilla, then the blotted pumpkin puree.
  4. Add the dry ingredients and mix on low just until combined, then fold in the chocolate chips.
  5. Cover and chill the dough for 30 minutes.
  6. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
  7. Scoop heaping tablespoons of dough onto the sheets, 2 inches apart, and bake for 12 to 14 minutes, until the edges are set.
  8. Cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

Make ahead: Dough can be chilled up to 2 days or frozen as scooped balls for up to 3 months.
Storage: Keep in an airtight container for up to 3 days.
Nutrition is an estimate per cookie.