Pumpkin Chocolate Chip Cookies

Soft and tender Pumpkin Chocolate Chip Cookies are packed with warm fall spices and plenty of chocolate chips. Pumpkin and cream cheese make them wonderfully moist and fluffy — no eggs, chilling, or blotting required!

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 (177ºC). 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

Measure the flour carefully. Too much flour can make pumpkin cookies dry and overly puffy. Spoon the flour into your measuring cup and level it off rather than packing it in.
Don’t overmix the dough. Once you add the dry ingredients, mix only until the flour disappears. Overmixing can make the cookies tougher instead of soft and tender.
Don’t worry about the sticky dough. This dough is naturally soft and sticky because of the pumpkin. If it sticks to your cookie scoop, lightly dampen the scoop before portioning.
Give them a little help spreading. These cookies won’t spread like traditional chocolate chip cookies. Gently flatten each scoop with damp fingers before it goes into the oven.
Watch the cookies, not just the clock. Pull them when the edges and tops are set. Overbaking is one of the easiest ways to lose their wonderfully soft, moist texture.
Let them rest before moving them. The cookies are delicate when they first come out of the oven. Give them 5 minutes on the baking sheet to firm up before transferring them to a cooling rack.
Make them your own. Chopped walnuts or pecans are delicious with the pumpkin and chocolate. Toffee bits are another great addition for a little buttery crunch.

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