Pumpkin Chocolate Chip Cookies

5 from 6 votes

Pumpkin Chocolate Chip Cookies are made with sweet pumpkin puree, rich chocolate chips, and warm pumpkin pie spice. They are soft baked, chewy, and have the most amazing flavor. They are sure to become your favorite cookies for fall.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 137kcal

Author: Lauren Harris

Ingredients

2 1/2 cups all purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup unsalted butter (at room temperature)
1 cup brown sugar (packed)
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups pumpkin puree
1 3/4 cups semi-sweet chocolate chips
1/2 cup chopped pecans (optional)

Instructions

Preheat oven to 350°F.
In a medium bowl mix together thoroughly the flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
In a large bowl, using an electric mixer with a paddle attachment, mix together the butter, brown sugar and sugar until creamy.
Add the egg, vanilla extract and pumpkin puree.
Set the mixer to low speed and gradually add the dry ingredients until well combined.
Stir in the chocolate chips and pecans, if using. Let the batter rest about 5 minutes.
Scoop 2 tablespoons of dough out and drop on a Silpat mat (or parchment paper) lined baking sheet, leaving 2 inches between cookies. You can press some extra chips on top before baking.
Bake for 12-14 minutes or until lightly browned on the bottoms.
Cool on the baking sheet for a few minutes, then transfer to wire racks to finish cooling before enjoying.

Video

Notes

Tips and Techniques

Make sure to use pumpkin puree and not pumpkin pie filling.
When measuring the flour, use a spoon to scoop it out into the measuring cup so that it is not too packed.
Store cookies in an airtight container at room temperature. Use within 7 days.

** Nutritional information is an estimate and may vary.

Nutrition