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–+ servings
a pumpkin chocolate chip cookie on a white counter top.

The Best Chewy Pumpkin Chocolate Chip Cookies

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These Pumpkin Chocolate Chip Cookies are simply THE BEST! These are NOT cakey cookies; they are super chewy, just like your favorite classic chocolate chip cookie, yet these are full of pumpkin spice flavor. They are one of my favorite cookies for the fall season!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 45 cookies
Calories 171
Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

  • 3 cups all purpose flour
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons salt
  • 1 cup unsalted butter 2 sticks, melted
  • 2 cups packed brown sugar
  • 1 cup granulated white sugar
  • 1/2 cup canned pumpkin puree NOT pumpkin pie filling
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
  • In a large bowl, use a wooden spoon or rubber spatula to mix together the melted butter, white sugar, and brown sugar until well mixed and moistened. Add in the egg, pumpkin, and vanilla extract and mix until well combined.
  • Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips.
  • Use a large cookie scoop to portion the cookie dough into balls (about 2 Tablespoons each). Place the cookie dough balls at least 2 inches apart on the prepared baking sheet.
  • Bake for 10-12 minutes, or until the edges have set but the centers are still soft and the cookies are golden brown. Cool the cookies on the pan for at least 5 minutes, before transferring to a wire rack to completely cool.

Video

Notes

  • Use a cookie scoop to help scoop out the dough. This helps keep all of your pumpkin chocolate chip cookies uniform in shape and size so that they will bake evenly.
  • Line the sheet pan with parchment paper. This will help prevent the cookies from sticking to the bottom of the pan and also makes clean up a lot easier. 
  • You will not need the whole can of pumpkin puree, so use what's left to make Pumpkin Spice Oatmeal or Pumpkin Sugar Cookie Cheesecake Bars.
  • To freeze, place fully cooled cookies in a freezer safe container or zipper freezer bag for up to 3 months. Thaw on the counter before enjoying. You can also freeze the dough in the same manner, thawing the dough thoroughly in the fridge before baking as directed.
  • Store fully baked and cooled cookies in an airtight container at room temperature for up to three days.

Nutrition

Calories: 171kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 121mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 560IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg