Pumpkin Chocolate Chip Cookies
Baking these ALL season.
This is one of our most popular fall desserts, and it's not hard to see why. Adding pumpkin puree and pumpkin spice to the cookie dough results in a heavenly pillow-like cookie with major autumn vibes.
To freeze leftover dough for future use, line a baking sheet with parchment paper or a Silpat and scoop your dough into balls directly onto the tray. Put the entire tray in the freezer and chill until frozen, about 4 hours. Transfer your dough balls to a resealable bag or container and return to the freezer. No need to defrost the dough before baking, just allow a couple more minutes of bake time for your desired doneness.
Pro tip! Wanna make these look EXTRA chocolatey? Reserve a handful for topping the scooped cookies right before they go in the oven.
If you're looking for ways to use up the rest of that pumpkin puree, make this Pumpkin Spice Cheesecake next. 😋
Made these? Let us know how they went in the comment section below!
Editor's note: This intro was updated to add more information about the dish on July 9, 2021.
all-purpose flour
baking soda
pumpkin pie spice
kosher salt
(2 sticks) unsalted butter, softened
packed brown sugar
granulated sugar
pumpkin purée
large egg
pure vanilla extract
semi-sweet chocolate chips
- Preheat oven to 375° and line two large baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
- In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
- Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.
