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Soft and Chewy Pumpkin Chocolate Chip Cookies

A pile of freshly baked pumpkin chocolate chip cookies on a white plate, generously studded with chocolate chunks.
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Make soft, chewy pumpkin chocolate chip cookies with cozy spices and plenty of chocolate chips. This easy recipe is perfect for fall baking.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 ½ cups chocolate chips

Instructions

  1. Cream together the softened butter and both sugars in a large bowl until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the chocolate chips.
  6. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, about 2 inches apart.
  7. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra gooey centers, slightly underbake the cookies.
  • You can add chopped nuts like pecans or walnuts along with the chocolate chips if desired.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://dishicious.com/pumpkin-chocolate-chip-cookies/