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Pumpkin Chocolate Chip Cookies That Actually Taste Good

Pumpkin Chocolate Chip Cookies

Rebecca Blumer
These cookies bring fall flavor in every bite—chewy middles, crisp edges, melty chocolate, and warm spices all wrapped in a pumpkin-soft center. They’re easy, fast, and disappear fast. Blot that pumpkin, trust the chill time, and welcome a new seasonal favorite.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Course Cookies
Cuisine American
Servings 24 Cookies
Calories 160 kcal

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop

Ingredients
 

Wet Ingredients

  • 1/2 cup unsalted butter melted and cooled slightly
  • 1/2 cup pumpkin puree blotted dry with paper towels
  • 1/2 cup granulated sugar
  • 2/3 cup light brown sugar packed
  • 1 large egg yolk
  • 2 tsp vanilla extract

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg freshly grated if possible
  • 1/8 tsp ground cloves optional
  • 1/2 tsp instant espresso powder optional
  • 1 1/4 cups semisweet chocolate chips or chunks
  • flaky sea salt for topping, optional

Instructions
 

  • Spread pumpkin puree on paper towels, top with another, and press gently to blot excess moisture.
  • Melt butter until liquid, then let cool for 5–7 minutes.
  • Whisk together butter, granulated sugar, and brown sugar until glossy. Whisk in pumpkin, egg yolk, and vanilla.
  • In another bowl, whisk flour, baking soda, baking powder, salt, spices, and espresso powder.
  • Combine dry and wet ingredients. Stir just until combined. Fold in chocolate chips.
  • Chill dough in refrigerator for 30–45 minutes.
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  • Scoop 2-tablespoon portions of dough, place 2 inches apart. Add extra chips on top if desired.
  • Bake 10–12 minutes until edges are set and centers look slightly underdone. Tap pan gently to settle.
  • Sprinkle flaky salt if using. Cool 10 minutes on the baking sheet, then transfer to rack.

Notes

To freeze, portion raw dough, freeze on a tray, then transfer to a bag. Bake from frozen at 350°F, adding 1–2 minutes. Store baked cookies in an airtight container for 3–4 days with a slice of bread to keep soft.

Nutrition

Calories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 14gVitamin A: 2500IUVitamin C: 1mgCalcium: 10mgIron: 1.2mg
Keyword Chocolate Chip, Dessert, Fall, Pumpkin
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