Pumpkin chocolate chip cookies are my all-time favorite pumpkin cookie recipe. A fluffy and light pumpkin cookie loaded with chocolate chips in each bite. Great for holiday parties, cookie swaps and more.
Pumpkin Chocolate Chip Cookies
This Easy Pumpkin Chocolate Chip Cookies Recipe is the perfect Homemade Pumpkin Dessert for your family! Make these for your friends, family, or for a holiday party! Plus, these would make a great Thanksgiving Day Dessert to share with your loved ones! I love making Pumpkin Recipes in Autumn because they make the house smell so wonderful and warm! Plus, since you only really make pumpkin desserts in the fall and winter, they are always a special treat!
I have updated the images on this post, so you might see some different looks of the cookies. My photography skills have just improved over the years. It is the same cookie!
Do You Need To Chill Pumpkin Cookie Dough
Yes, you do need to chill the dough for an hour. Allowing the dough to chill will help give you that light and fluffy cookie. If you don’t chill the dough the cookies could spread out and fall flat. So don’t skip the chilling of the dough.
How To Know When Pumpkin Cookies Are Done
Take a toothpick and stick in the center of the cookie, if it comes out clean it is done. Also, you will see that they are changing in color and the texture is soft, not mushy to the touch.
How To Store Pumpkin Chocolate Chip Cookies
You can store these cookies at room temperature. Store in an airtight container or even sealable bag. Just ensure the cookies have fully cooled down before you place them in a container. If you don’t they will sweat and create condensation within the container and can make the cookies go bad faster.
- 1/2 cup softened Butter
- 1 Egg
- 1/4 cup Brown Sugar
- 1/2 cup Sugar
- 1 tsp Vanilla
- 1/2 cup Pumpkin Puree
- 1 1/2 cup Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 1/2 tsp Pumpkin Spice
- 1/2 cup Chocolate Chips
- Beat together the butter, egg, brown sugar, sugar and vanilla.
- Add pumpkin and beat until mixed.
- Combine the flour, salt, baking powder, baking soda and pumpkin spice.
- Combine wet and dry ingredients and mix together.
- Add chocolate chips and stir until well distributed.
- Chill the dough at least 1 hour.
- Preheat oven to 350.
- Line baking sheet with parchment paper.
- Form dough into 1 1/2" balls and flatten to about 3/4" thick.
- Bake for 8-10 minutes.
- Press additional chocolate chips into the top of the cookies, if desired.
- Allow the cookies to cool for at 10 minutes on the sheet before transferring to a cooling rack.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 109 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 18mg Sodium: 53mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 8g Sugar Alcohols: 0g Protein: 1g
Pro Tip For Baking Cookies
When I bake my cookies, I like to use a Cookie Scoop to help get the cookies all the same size! Using a cookie scoop gives you uniform cookies that will all bake up the same size. If you don’t use a scoop you might find the consistency of cookies might vary. Some could be overcooked while others undercooked depending on how large or small they are.
How To Prevent Cookies From Sticking To Pan
Save a lot of clean up by using one of these Non-Stick Silicone baking Mats! A washable mat that allows you to get that cookie that doesn’t stick to the pan each and every time!
Can You Freeze Pumpkin Cookies
Yes, these pumpkin cookies freeze nicely. Simply bake as directed and allow to fully cool. Then place in a freezer-friendly container or sealable bag that is freezer friendly.
Store up to three months and then thaw on the counter when you are ready to enjoy. I love freezing these and then when I want a snack for myself or kids just pull out a few and enjoy.
Plus, be sure to check out this Caramel Brownie Pumpkin Trifle Recipe! This is another great Dessert Recipe for Fall!