Chocolate Chip Pumpkin Cookies

5 from 2 votes

The absolute best chocolate chip pumpkin cookies around! They are easy to make, soft, moist, and so delicious! Packed with chocolate chips, these cookies are the perfect pumpkin flavored sweet treat!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 146kcal

Author: Amanda Mason

Equipment

cookie sheet

Ingredients

1 cup all purpose flour
¼ cup salted butter, softened or at room temperature
⅓ cup brown sugar, light or dark
1 egg
½ teaspoon vanilla extract
¼ cup pumpkin puree
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
½ cup semi-sweet chocolate chip morsels

Instructions

Preheat oven to 350°F and prepare a cookie sheet with parchment paper.
In a large bowl, mix ¼ cup of softened butter with a standing mixer for 1 minute.
Important Note: The butter needs to be softened just a bit so it mixes easily.
Add ⅓ cup of brown sugar and mix on low speed until smooth and creamy. Add in the egg and ½ teaspoon of vanilla extract.
Beat the egg and vanilla into the mixture on medium speed until all ingredients are well combined. Then, mix in ¼ cup pumpkin puree.
In a separate bowl, combine 1 cup of flour, ¼ teaspoon baking soda, ¼ teaspoon ginger, ¼ teaspoon cinnamon , and ⅛ teaspoon of nutmeg with a whisk.
Add the wet ingredients into the dry ingredients and mix on low speed until well combined. Fold in the ½ cup of chocolate chip morsels with a large spoon or spatula.
With a cookie scoop, place about 2 Tablespoons of cookie dough on the baking sheet and flatten with your fingers.
Bake for 15 minute. Remove from the oven and allow to cool on a wire rack.

Notes

Gluten free version - if you want to make a gluten free version of this cookie recipe, just substitute 1 cup of gluten free flour instead of the all purpose flour. Use the same measurements mentioned in the recipe card.
Don't chill the cookie dough - while some cookie dough recipes need to be chilled, this one doesn't. When you chill cookie dough, the fat becomes more of a solid. When you bake chilled cookie dough, it takes longer to melt the fat. The longer it takes the fat to melt, the less the cookies spread. And you want these cookies to spread.
Use the paddle attachment - if you are using a standing mixer that accommodates different attachments, use the paddle attachment for mixing both the wet ingredients and the wet and dry ingredients together. This method reduces the amount of air that gets into the cookie batter.
Flatten the dough - once you place the cookie dough, take your fingers and gently push down on the dough. These cookies are going to spread when baking so flattening them before helps keep that cookie shape in place.
Use parchment paper - it just makes your life easier when baking cookies. Easy clean up and no mess. There is no need to grease a cookie sheet. Plus, it helps preserve the life of your baking sheet. Or, if you have a baking mat, use it.
Get creative - this recipe is super versatile. Add some nuts or use a white chocolate or dark chocolate morsel. I like to add extra chocolate morsels on top after I've flattened the cookie. I also like using chunks. Chocolate chunk cookies are divine. Have some fun!
Storage - I don’t like storing these cookies in a container with a tight lid. The cookies tend to get soggy. My preference is storing these on a plate with aluminum foil or in a brown paper bag.

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