Pumpkin Chocolate Chip Cookies

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These Pumpkin Chocolate Chip Cookies are so soft, chewy, and full of pumpkin flavor! They’re my new favorite cookies for fall!

Pumpkin Chocolate Chip Cookies

So after posting pumpkin chocolate chip cupcakes last week, I bet you’re like “what’s up with all this pumpkin chocolate chip stuff?” Well, it just kind of worked out that they are posting right next to each other. They weren’t made in that order, but they are both totally worth making together and eating side-by-side. They are both that good! So I hope you’ll bear with me because it will be the last pumpkin recipe for a little bit and then we’ll collectively miss all the pumpkin. 🙂

So let’s talk about pumpkin for a bit, because adding it to baked goods really changes up the game quite a bit. In fact the pumpkin cake recipe that I developed for my cookbook is one of the most tested recipes in the book for exactly that reason. And these cookies were no exception – I went through so many versions of these before I had the perfect one! And I have to tell you I am in love with this final version!

Pumpkin in baked goods acts a lot like a leavener. Plus it’s got a ton of moisture. So when testing these cookies there was a lot of experimenting with the amount of pumpkin, flour and the amount of eggs and baking soda.

I actually have a pumpkin butterscotch chip cookie that I posted last year that was the base that I started with for this cookie. That cookie had more pumpkin and flour, and used an egg instead of baking soda. That cookie is a little puffier and denser. I changed it up and now these are a little less dense and puffy and more chewy. With pumpkin cookies it can be hard to keep them from being cakey, like these pumpkin cookies with cinnamon glaze which actually creams the butter and sugar, so there’s been plenty of experimentation.

Ultimately after testing this recipe six or seven times, I decided to forgo using any eggs and use a little bit of baking soda instead. The pumpkin already does plenty of leaving on its own. The small amount of baking soda gives it a touch of lift without making it denser and adding additional moisture like an egg, so that was all I needed. I also reduced the final amount of pumpkin by just a touch. There’s still plenty of pumpkin flavor but not so much pumpkin that you ended up with a more cakey cookie.

At one point I had thought I was all done! I was really happy with the cookie, then I had a friend try them and she was surprised by the ginger in the cookie. I was surprised that she was surprised. 🙂 So I started testing again and played with the spices a bit. I have to say, I much prefer the ginger over the there versions I tried. It just wasn’t the same without it. But if you prefer something else feel free to switch it up. For me, the flavor and amount of pumpkin in this cookie is perfect! They are soft and chewy and get softer and more delicious after sitting for a day. I really do love them and I hope you do too! The final version was definitely a hit with our church group!

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Recipe

Pumpkin Chocolate Chip Cookies

• Author: Lindsay
• Prep Time: 20 Minutes
• Cook Time: 8 Minutes
• Total Time: 28 minutes
• Yield: 30-32 Cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

These Pumpkin Chocolate Chip Cookies are so soft, chewy, and full of pumpkin flavor! They’re my new favorite cookies for fall!

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Scale 1x2x3x

Ingredients

• 3/4 cup (168g) unsalted butter, melted
• 1 cup (144g) brown sugar, unpacked
• 1/4 cup (52g) sugar
• 1 tsp vanilla extract
• 3/4 cup + 2 tbsp (203g) pumpkin puree
• 2 1/3 cups (303g) all purpose flour
• 2 tsp ground cinnamon
• 3/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1 tsp cornstarch
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup (169g) chocolate chips

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Instructions

1. Preheat oven to 350°F (176°C).
2. In a large bowl, whisk together the melted butter, brown sugar and sugar until well combined.
3. Add the vanilla extract and pumpkin puree and whisk until well combined.
3. Add the flour, spices, cornstarch, baking soda and salt and mix together with a spatula until well combined.
4. Stir in the chocolate chips.
5. Refrigerate for about 30 minutes to an hour.
6. Make balls of 1 1/2 tablespoons (or a heaping tablespoon) of dough and place onto a cookie sheet lined with parchment paper or a non-stick baking mat. Pat the balls of dough dough to flatten them just a bit.
7. Bake for 8-10 minutes. The edges should be firm and the center may still look a touch undercooked, but will continue cooking and firm up as it cools.
8. Remove cookies from the oven and allow to cool for 5-10 minutes on the cookie sheet.
9. Move cookies to a cooling rack to finish cooling.

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Enjoy!