Pumpkin Spice Chocolate Chip Cookies (Printable)
Soft, chewy cookies with warm pumpkin spice and melty chocolate chips—perfect for cozy autumn days.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp salt
04 - 2 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg
06 - 1/4 tsp ground cloves
07 - 1/4 tsp ground ginger
→ Wet Ingredients
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1 cup packed light brown sugar
10 - 1/2 cup granulated sugar
11 - 3/4 cup pumpkin purée
12 - 1 large egg yolk
13 - 2 tsp pure vanilla extract
→ Mix-ins
14 - 1 1/2 cups semi-sweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl until thoroughly blended.
03 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin purée, egg yolk, and vanilla extract; mix until fully incorporated.
04 - Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
05 - Fold in chocolate chips until evenly distributed throughout the dough.
06 - Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets, spacing approximately 2 inches apart.
07 - Bake for 11 to 13 minutes, or until edges are set and centers appear slightly underbaked.
08 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- They stay soft for days unlike most pumpkin cookies that turn into rocks
- The spice blend hits different when you toast it in your warm butter first
02 -
- Pumpkin purée varies in moisture content, blot excess liquid with paper towels if your dough looks too wet
- Room temperature egg yolk incorporates better than cold straight from the fridge
03 -
- Chill the dough for 30 minutes if you have time, it prevents excessive spreading
- Rotate the baking sheets halfway through for even browning