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.

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookies, Cookies, desserts, Fall Desserts, pumpkin cookies, Thanksgiving, thanksgiving desserts

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 111kcal

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

US Customary - Metric

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.

Notes

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.

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