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Soft and Chewy Pumpkin Chocolate Chip Cookies Recipe

Soft and Chewy Pumpkin Chocolate Chip Cookies

Tender pumpkin cookies made with melted butter, brown sugar, an egg yolk, cozy spices, and semisweet chocolate chips. Chilling the dough helps make the cookies easier to scoop and limits excessive spreading.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 20 servings
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup (113 g) Unsalted butter, melted and slightly cooled
  • 1/2 cup (122 g) Plain pumpkin purée, preferably canned
  • 1/2 cup (100 g) Packed light brown sugar
  • 1/4 cup (50 g) Granulated sugar
  • 1 about 18 g Large egg yolk
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups (188 g) All-purpose flour, spooned and leveled
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Pumpkin pie spice, or additional cinnamon
Add-Ins
  • 1 cup (170 g) Semisweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk the melted, slightly cooled butter with the brown sugar and granulated sugar until smooth.
  3. Whisk in the pumpkin purée, egg yolk, and vanilla extract until evenly combined.
  4. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  5. Add the dry ingredients to the pumpkin mixture and stir just until no dry streaks remain.
  6. Fold in the semisweet chocolate chips.
  7. Cover and chill the dough for 30–60 minutes.
  8. Scoop approximately 1 1/2 tablespoons of dough per cookie onto prepared baking sheets, leaving about 2 inches between portions.
  9. Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.
  10. Cool the cookies on the baking sheet for about 10 minutes, then transfer them to a rack.

Notes

Use plain canned pumpkin purée, not pumpkin pie filling. If the purée is watery, blot or lightly press it with paper towels before measuring. Do not overbake; the centers continue setting on the hot baking sheet.