Pumpkin Chocolate Chip Cookies

Stacked Pumpkin Chocolate Chip Cookie Recipe on white plate.

These soft and cakey Pumpkin Chocolate Chip Cookies are packed with warm fall spices and melty chocolate chunks. An easy one-bowl cookie with no dough chilling required.

Course Dessert

Cuisine American

Keyword Pumpkin Chocolate Chip Cookies

Prep Time 20

Cook Time 14

Total Time 34

Servings

Calories 119kcal

Author Jason Decker

Ingredients

2 ¼ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar
1 cup canned pumpkin puree
1 cup unsalted butter softened
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
2 cups semi sweet chocolate chunks or chocolate chips

Instructions

Preheat the oven to 350 degrees F. Grease or place parchment paper on two baking sheets.
In a medium mixing bowl, mix together flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger. Set aside.
With an electric mixer, beat together butter and sugar until light and fluffy.
Add eggs, pumpkin, and vanilla and beat to combine.
Add dry ingredients and mix until well combined.
Stir in chocolate.
Drop by tablespoonfuls onto the baking sheet. Bake for 12-14 minutes, until golden brown on edges. Cool on a baking sheet 5-10 minutes before moving to the cooling rack.
Enjoy!

Notes

Use any of your favorite chocolate chips or chunks, we used semi-sweet.
This recipe can be halved to make a smaller batch.
These can also be frozen for later consumption.
You can add in nuts to these cookies if you like of more of a texture and flavor contrast.
Make sure you use pumpkin puree and not pumpkin pie filling.

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