Description
These Pumpkin Chocolate Chip Cookies are soft, chewy, and full of warm fall spices with just the right amount of melty chocolate in every bite. They’re the perfect autumn cookie — rich with flavor but not overly sweet, and they bake up beautifully golden with a tender, satisfying center. A pinch of pumpkin pie spice adds cozy warmth, while the chocolate adds richness and indulgence. They’re a must-bake for cool weather, holiday gatherings, or any time you’re craving a treat that’s both comforting and decadent.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 6 tbsp canned pumpkin (blotted to remove moisture)
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 3/4 to 1 cup semi-sweet chocolate chips or chunks
Instructions
- Whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add in the blotted pumpkin, egg yolk, and vanilla extract. Mix until combined.
- In a separate bowl, whisk flour, cornstarch, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in chocolate chips.
- Cover and chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers still look slightly soft.
- Let cool on baking sheet for 5–10 minutes before transferring to a wire rack.
Notes
- Blot the pumpkin well to prevent cakey cookies.
- For extra flair, sprinkle a few chocolate chips on top before baking.
- Add a pinch of flaky sea salt on top for a sweet-and-salty twist.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American