Pumpkin Chocolate Chip Cookies

Year after year, these pumpkin chocolate chip cookies prove to be one of our most popular fall desserts, and I can see why. Adding pumpkin puree and pumpkin spice to a classic cookie dough results in a heavenly, pillow-like cookie loaded with major autumn vibes. Whether you’re a pumpkin fanatic or simply love a classic chocolate chip cookie, this best-of-both-worlds treat will be a star at any party. Here is everything you need to know:

How To Make Pumpkin Chocolate Chip Cookies

INGREDIENTS

• Flour: All-purpose is the Goldilocks flour, with just the right amount of protein to create cookies that have good structure but are neither too tough nor too crumbly.
• Baking Soda: Baking soda gives the cookies a little loft and helps achieve the tender, chewy texture we’re after.
• Pumpkin Pie Spice: Without pumpkin spice, pumpkin is just another winter squash, IMHO! Don’t ask me how, but the spice mixture just has a way of always turning pumpkin into the best version of itself.
• Butter: Unsalted is your friend here; it gives you full control of the seasoning. Since we’ll be creaming the butter and sugars together, it’s important to start with softened butter; the butter should just be soft enough to leave an indentation when you press it with your finger.
• Sugars: Brown sugar lends some caramel flavor and helps the cookies retain moisture. White sugar lends a bit of crispness and helps the cookies spread.
• Pumpkin Puree: Who knew good old canned pumpkin puree could work such magic in a cookie! The puree lends the cookies a nuanced pumpkin flavor and a lovely orange tinge. What’s more, it contributes tons of moisture, which helps the cookies come out tender and chewy.
• Egg: The egg does a bit of leavening, but it is mostly on hand to function as a binder and help give the cookies structure.
• Chocolate Chips: Chocolate chips are specially developed to hold their shape during baking, making them ideal for cookies. And nothing screams “chocolate chip cookie” like semisweet chocolate chips.

STEP-BY-STEP INSTRUCTIONS

One thing to get out of the way at the start: Line 2 large (18" x 13") baking sheets with parchment paper. Okay, now let’s deal with the dry ingredients. Whisk the flour, baking soda, pumpkin pie spice, and salt in a small bowl until combined and all the ingredients are evenly distributed.

Now grab a handheld mixer and cream the softened butter and the brown sugar and granulated sugar in a large bowl until light and fluffy. Start on low speed and gradually increase to medium-high, occasionally stopping and scraping down the sides of the bowl to ensure all the butter and sugar is mixed. Next, add the pumpkin puree, egg, and vanilla and beat until incorporated. With the mixer on low speed, add the flour mixture and beat just until incorporated and no bits of dry flour remain; once the flour goes in, it’s important to mix only minimally to avoid excessive gluten development that could toughen the cookies. Swap the handheld mixer for a rubber spatula and fold in the chocolate chips just to combine; again, you want to avoid overworking the dough. Cover the bowl with plastic wrap and refrigerate the cookie dough for 30 minutes. This resting period gives the flavors a chance to meld and develop and allows the flour time to hydrate, which will help the cookies spread evenly.

Preheat the oven. Using a small cookie scoop (a #60 scoop, ideally), drop 1" balls of dough onto the prepared baking sheets, leaving 2" between each ball to allow room for spreading. Bake the cookies just until golden around the edges and slightly puffed, about 12 minutes. It’s better to err on the side of underbaking since the cookies will continue to bake for a short period after they’re removed from the oven (this is sometimes referred to as carryover cooking).

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Make the cookies extra chocolaty. Reserve a handful of the chocolate chips for topping the scooped cookies right before they go in the oven.
• Make the pumpkin pie spice from scratch. While store-bought is a-okay, pumpkin pie spice is surprisingly easy to make at home.
• Switch up your chocolate chips. I think semisweet chocolate chips are the bee’s knees, but if they’re not your thing, feel free to swap in your favorite variety, from dark chocolate to chocolate chunks to white chocolate.

Storage & Freezing

Store cookies in an airtight container at room temperature for up to 5 days. To freeze leftover dough for future use, line a baking sheet with parchment paper or a Silpat and scoop your dough into balls directly onto the tray. Put the entire tray in the freezer and freeze until frozen, about 4 hours. Transfer the dough balls to a resealable bag or container and return to the freezer for up to 2 months. There is no need to defrost the dough before baking, just allow a couple more minutes of baking time for your desired doneness.