Pumpkin Chocolate Chip Cookies

Soft chewy pumpkin chocolate chip cookies are a delicious way to earmark the start of the fall season. The sweet scent of baking pumpkin and chocolate melds into a warm chewy deliciousness that’s undeniable.

Pumpkin Chocolate Chip Cookies

Pumpkin spice cookies and pumpkin oatmeal cookies are scrumptious traditional favorites, but even hard-core chocolate chip cookies fans look forward to the warm sweet pumpkin flavor of fall in their fruit cookies.

I absolutely love the warm indulgent flavor of these cookies, but I love the texture even more! They’re soft, tender, chewy,  and chocolate chips bring a little contrast with a bit of crunch. They’re made with easy-to-find ingredients and are quick to put together. Best yet, they’re ready in under an hour.

Pumpkin chocolate chip cookies recipe is gonna’ be your new favorite cold-weather cookies!

Let’s Bake These!

Pumpkin Chocolate Chip Cookies Video Tutorial

Important Ingredient Notes, Tips + Tricks

Mixing: First, mixing the dry ingredients separately evenly disperses the leavening agents so your cookies rise evenly producing that gentle crack on top. Yum! Second, don’t mix wet and dry ingredients for your fluffy pumpkin chocolate chip cookies recipe. Just gently incorporate it. Too much mixing breaks the little air pockets and toughens gluten which produces less than desirable cookies.

Butter: Use the real deal butter for your pumpkin chip cookie recipe because the higher fat content is really important. Be sure your butter is between 64-77°F, which is the optimum temperature for whipping up things like Bisquick chocolate chip cookies. You also want your cream cheese cold and cut into cubes.

As you’re creaming these items, the sugar crystals cut tiny air pockets into the butter/cream cheese mixture. If the mixture is too warm, it won’t hold air producing flat crunchy cookies.

Canned Pumpkin: Be sure you grab canned pumpkin puree, not pumpkin pie mix! Pumpkin pie mix has other ingredients that will throw off the ratio of seasonings in your cake.

Eggs: I use large eggs. It’s best to bring your eggs to room temperature so they incorporate properly into the batter. A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot) and leave for 5 minutes. Wipe dry, then use per recipe.

Spices Ground: Spices are at their peak of flavor the first 6 months after opening.

Vanilla Extract: Use pure vanilla extract, not artificial, for the best flavor.

Step By Step How To Make

1. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
2. Cream together butter, cream cheese, brown sugar, and granulated sugar.
3. Beat in pumpkin puree and vanilla until well combined
4. Gradually mix in the flour mixture to the butter mixture until just combined.
5. Stir in chocolate chips.
6. Using a medium cookie scoop for the dough and drop onto prepared baking sheets 2 inches apart.
7. Flatten slightly with wet fingers.
8. Bake for 12-15 minutes. Allow cooling on cookie sheets for 5 minutes then transfer to wire rack.

How to Store and Make Ahead

• How Long Can You Keep This In The Fridge? Storing these yummy pumpkin chocolate chip cookies is as easy as tossing them into an airtight container and sliding them into the fridge (be sure it has a tight-fitting lid). It will last in the fridge for up to a week.
• Can You Freeze This? Absolutely! You can freeze the raw cookie dough or the baked cooled cookies themselves. Homemade cookie dough can generally be kept safely in the freezer for up to 2 months. Baked cookies can last up to 8 months in the freezer. Try this little trick for freezing your raw cookie dough:1. Prepare the cookies as directed and scoop your drop cookies onto a prepared baking sheet. Then toss the entire thing in the freezer for an hour while you do something else.2. Once they harden, lose the tray and pack the raw cookies in a freezer-safe bag. For best results, slow thaw your cookies in the fridge overnight before baking. That way you start with fresh cookie dough and you don’t need to adjust the bake time.
• Make-Ahead Tips: This pumpkin chocolate chip cookies recipe and only takes about half an hour. If your schedule is jam-packed, you can always go the freezer route or just slide the trays into the fridge to bake the next day.

More Pumpkin Dessert Recipes

• Pumpkin Bars with Cream Cheese Frosting
• Pumpkin Bundt Cake
• Pumpkin Pie
• Pumpkin Crunch Cake
• Pumpkin Lasagna
• Impossible Pumpkin Pie Cupcakes

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Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies have a slightly crisp exterior and a soft chewy center to indulge the senses in decadent holiday flavors and aromas.

Prep Time20 minutes mins

Cook Time12 minutes mins

Total Time32 minutes mins

Servings: 36 cookies

Author: Kathleen

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 cup unsalted butter 1 stick, room temp
• 4 ounces cream cheese cold and cut into 8 pieces
• 3/4 cup light brown sugar packed
• 1/2 cup granulated sugar
• 3/4 cup canned pumpkin purée
• 1 teaspoon vanilla extract
• 1 (12-ounce) bag chocolate chips

Instructions

• Prep. Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.
• Dry ingredients. In a small mixing bowl, whisk together flour (2 cups), baking soda (1 teaspoon), salt (1 teaspoon), cinnamon (2 teaspoons), nutmeg (1/4 teaspoon), and allspice (1/4 teaspoon); set aside.
• Wet ingredients + combine. In a large mixing bowl, using a handheld electric mixer on medium speed, cream together butter (1/2 cup), cream cheese (4 ounces), brown sugar (3/4 cup), and granulated sugar (1/2 cup) until light and fluffy. Beat in the pumpkin puree (3/4 cup) and vanilla (1 teaspoon) until combined. Gradually mix in the flour mixture to the butter mixture, until just combined (do not over mix). Stir in the chocolate chips (12 ounces).
• Shape. Using a medium cookie scoop for the dough and drop onto prepared baking sheets 2 inches apart. Flatten slightly with wet your fingers.

  **If the batter becomes too sticky to release from the cookie scoop rinse scoop with water, shake off excess. and use it slightly wet).
• Bake in the preheated oven, rotating pans halfway through, about 12-15 minutes. Allow to cool on cookie sheets 5 minutes then carefully move them to a wire rack to cool completely.

Fans Also Made:

• 
  Pumpkin Parfait
• 
  Pumpkin Pie Bars
• 
  Pumpkin Scones
• 
  Pumpkin Sugar Cookies (With Frosting!)

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Notes

1. Mixing: First, mixing the dry ingredients separately evenly disperses the leavening agents so your cookies rise evenly producing that gentle crack on top. Yum! Second, don’t mix wet and dry ingredients for your fluffy pumpkin chocolate chip cookies recipe. Just gently incorporate it. Too much mixing breaks the little air pockets and toughens gluten which produces less than desirable cookies.
2. Butter: Use the real deal butter for your pumpkin chip cookie recipe because the higher fat content is really important. Be sure your butter is between 64-77°F, which is the optimum temperature for whipping up things like Bisquick chocolate chip cookies. You also want your cream cheese cold and cut into cubes.
3. As you’re creaming these items, the sugar crystals cut tiny air pockets into the butter/cream cheese mixture. If the mixture is too warm, it won’t hold air producing flat crunchy cookies.
4. Canned Pumpkin: Be sure you grab canned pumpkin puree, not pumpkin pie mix! Pumpkin pie mix has other ingredients that will throw off the ratio of seasonings in your cake.
5. Eggs: I use large eggs. It’s best to bring your eggs to room temperature so they incorporate properly into the batter. A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot) and leave for 5 minutes. Wipe dry, then use per recipe.
6. Spices Ground: Spices are at their peak of flavor the first 6 months after opening.
7. Vanilla Extract: Use pure vanilla extract, not artificial, for the best flavor.

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

 

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