Chocolate chip cookies are already pretty much the best cookies (preferably made with brown butter, but I’m not going to be picky). When autumn rolls around, baking becomes all about pumpkin and pumpkin spice. While I’m not a huge fan of adding pumpkin or pumpkin spice to everything, I do think pumpkin has a place with chocolate chip cookies.
Particularly these beyond soft but not cakey pumpkin chocolate chip cookies.
We’re using the pumpkin to replace eggs in this recipe and melting butter instead of using it at room temp. It kind of goes against everything you know about cookie baking, but trust me, this is how you want to make these cookies. We want super soft cookies that taste like autumn and this is how we’re gonna get them. That, and the spices we add. No autumnal cookie is complete without cinnamon, nutmeg, cloves, and allspice.
Those are the defining spices for October to January. You’ll probably put at least one of them in everything you bake for 3-4 months. Just go with it.
You all know how much I love adding chopped chocolate to cookies. If you’d rather add chocolate chips, go the mini chocolate chip route. You’ll get more chocolate per bite, which is what we all want! Not only do you get more chocolate, but it perfectly complements the other autumnal flavours coming your way.
I brought a box of these to a friend of mine and she told me later that she ate five of these cookies pretty much as soon as I left. So that’s a pretty good seal of approval if I do say so myself.
So grab some pumpkin (puree, not pie filling), chocolate, and some comforting autumnal spices and bake these. I promise you and any friends/family you give them to won’t be disappointed.
You’ll get a lot of cookies from this recipe. Feel free to freeze them (baked or unbaked). Then they’ll be readily available when you have a cookie craving.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 cup sugar
- 2 tsp. vanilla extract
- 12 tbsp. pumpkin puree
- 3 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tbsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. allspice
- 1 cup mini chocolate chips
Directions
- Step 1 In a bowl, whisk together the butter and sugars until there are no lumps remaining. Whisk in the pumpkin and vanilla until smooth and set aside.
- Step 2 In a large bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Pour the pumpkin mixture into the dry ingredients and mix together until combined. Finally, fold in the mini chocolate chips. Cover the dough with plastic wrap and chill for 1 hour.
- Step 3 Take the dough out of the fridge and preheat your oven to 350°F. Line baking sheets with parchment paper and set aside.
- Step 4 Roll the dough into small 1 1/2″ balls (I like to use a small cookie scoop) and place on your prepared trays. Gently flatten the tops as these cookies don’t spread much during baking. Bake cookies for 10-12 minutes, they should still be soft, but not gooey.
- Step 5 Let cool on the tray for 10-15 minutes, before transferring to a wire rack to cool completely.
