Pumpkin Chocolate Chip Cookies

5 from 1 vote

Soft and chewy pumpkin chocolate chip cookies are perfect for fall. Delicious pumpkin paired with chocolate chips!

Author Alissa

Prep Time 30

Cook Time 10

Chill 30

Total Time 1 10

Servings 12 -14

Blot the pumpkin puree using paper towels until it is dry to the touch. (See the section above in the post).
⅓ cup pumpkin puree
Whisk the dry ingredients together in a medium sized bowl. Set aside.
1 ½ cups all-purpose flour, ½ tsp baking soda, ½ tsp ground cinnamon, 2 tsp pumpkin pie spice, ¼ tsp kosher salt
Melt the butter in a microwavable safe bowl for 30 second intervals until fully melted. In a large bowl, whisk together the melted butter and sugars. Then add the vanilla extract and blotted pumpkin puree. Whisk until everything is fully incorporated.
½ cup unsalted butter, melted, ½ cup brown sugar, ¼ cup granulated sugar, 1 tsp vanilla extract, ⅓ cup pumpkin puree
Gently whisk in the dry ingredients until no streaks of flour remain. Fold in the chocolate chips with a silicone spatula.
½ cup semi-sweet chocolate chips
Use a standard cookie scoop to scoop the dough and roll into balls. Place the dough balls into the refrigerator to chill for at least 30 minutes to prevent spreading.
Preheat the oven to 350℉ (177℃). Place the chilled dough balls on a baking tray lined with parchment paper, about 2-inches apart. Gently flatten the tops using the back of a spatula.
Bake for 10-12 minutes. Transfer the cookies to a wire cooling rack. To store, keep in an airtight container for 3-4 days are room temperature.

Pumpkin chocolate chip cookie dough balls can be frozen for up to two months in an sealed freezer bag. Let them thaw overnight in the refrigerator before baking.
Baked cookies can also be frozen for up to two months in a freezer bag. Let them thaw before eating.