Pumpkin Spice Chocolate Chip Cookies (Print Version)
Soft, chewy cookies bursting with warm pumpkin spice flavors and melty chocolate chips—perfect for autumn or any cozy occasion.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp salt
04 - 2 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg
06 - 1/4 tsp ground cloves
07 - 1/4 tsp ground ginger
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1 cup packed light brown sugar
10 - 1/2 cup granulated sugar
11 - 3/4 cup pumpkin purée (not pumpkin pie filling)
12 - 1 large egg yolk
13 - 2 tsp pure vanilla extract
→ Mix-ins
14 - 1 1/2 cups semi-sweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly distributed.
03 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin purée, egg yolk, and vanilla extract; mix until fully combined.
04 - Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
05 - Fold in chocolate chips until evenly distributed throughout the dough.
06 - Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets, spacing about 2 inches apart to allow for spreading.
07 - Bake for 11–13 minutes, or until the edges are set and the centers look slightly underbaked for optimal chewiness.
08 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- These cookies stay incredibly soft for days thanks to the pumpkin purée acting as a natural tenderizer
- The warm spice blend hits different when paired with bittersweet chocolate, creating that perfect sweet-spicy balance
02 -
- Underbaking slightly is crucial here because the cookies continue cooking on the hot pan and firm up as they cool
- Room temperature ingredients incorporate better so pull your egg and pumpkin out about 20 minutes before baking
03 -
- Chill your dough for 30 minutes if it feels too sticky to scoop cleanly
- Use a cookie scoop for uniform size so they all bake at the same rate