Turn your favorite chocolate chip cookies into the perfect fall treat. These pumpkin chocolate chip cookies are soft and chewy with a delicious pumpkin spice flavor and lots of melty chocolate chips.
Course Dessert
Cuisine American
Keyword Pumpkin Chocolate Chip Cookies, Soft Pumpkin Cookies
Preheat the oven to 350F (180C) degrees. Line baking sheets with parchment paper or silicone baking mats.
Place a double layer of paper towel to a small. Add in the pumpkin. Squeeze out the excess moisture in the pumpkin using the paper towel. Do this a few times to really remove the liquid.
In a medium bowl, whisk together the flour, spices, baking soda and salt.
In a large bowl beat the butter and sugars until fluffy. Then mix in the egg yolk, vanilla and pumpkin that you've squeezed the moisture out of.
With the mixer on a low speed, beat in the flour mixture about ½ at a time until combined.
Stir in 1 cup chocolate chips.
Spoon the dough into balls about 1 - 1.5 tablespoons in size (I use a cookie scoop). Place 2 inches apart on the lined cookie sheets. Flatten the dough balls down so that they're about ⅓ - ½ inch thick. If the dough is too sticky to form into balls, cover the bowl and refrigerate for 30-60 minutes, or overnight.
Bake 1 sheet at a time in the preheated oven for 8-10 minutes, or until the tops look set. Remove from the oven and place a few extra chocolate chips on top of each cookie from the remaining ¼ cup.
Cool cookies on the cookie sheet for at least 10 minutes, then transfer to a cooling rack to continue cooling.
Notes
Pure Pumpkin: Make sure to use 100% pure pumpkin puree from a can, as opposed to pumpkin pie filling. I recommend using canned pumpkin because the amount of moisture in homemade pumpkin puree can really vary.
Spices: Feel free to replace the spices listed (cinnamon, ginger, nutmeg and cloves) with 1 ½ teaspoons pumpkin pie spice and ½ teaspoon cinnamon.
Storage: Once the cookies are fully cooled, store in an airtight container at room temperature for up to 5 days.
Nutrition Information: Details are an estimate only and based on 1 cookie, assuming the recipe yields 44 cookies.