Pumpkin Chocolate Chip Cookies are a delicious spin on Chocolate Chip Cookies – perfect for fall or any time you need to use up leftover pumpkin!
Pumpkin Chocolate Chip Cookies
If you haven’t yet tried the flavors of pumpkin and chocolate together, you might be surprised at how amazing it tastes!
Pumpkin desserts are everywhere in the fall, and of course we find cans of pumpkin on sale this time of year– especially around Thanksgiving! Anyone see those baskets of marked down but perfectly good canned pumpkin? That’s my time to stock the pantry up and it’s a good reason to try out a new pumpkin recipe.
I am a fan of all things pumpkin but I hadn’t tried out the flavors of pumpkin + chocolate till now. It’s delicious!! If you’re on the fence it’s a must try!
Make It:
First you will need your basic cookie ingredients, a cookie scoop, and a cookie tray.
For the chocolate chips you can just use whatever you have in the pantry, be it milk chocolate chips, semi-sweet, or even a sugar free option like Lily’s.
Just add your butter and sugars to your stand mixer and blend until light and fluffy. If using real butter, always let it sit and soften to room temperature or you will end up overmixing your batter– never a good thing when it comes to baking!
Your cookie dough should resemble a nice scoopable mixture when all ingredients have been added.
Whatever You Do, Don’t Skip This Step!!
Let’s be honest- we always ask ourselves if we can skip a step in a recipe. I do that all the time, and sometimes it doesn’t effect my end result whatsoever.
In this case, whatever you do, don’t skip the chilling step. This is one of those cookie doughs that will turn out much better –and prettier– with taking the time to chill dough in the fridge.
Since the pumpkin offer so much moisture, the dough needs time to firm up a bit so that your cookies won’t flatten out immediately upon hitting that hot oven. 🙂
Stand Mixer-
My other tip is to actually make these cookies in a stand mixer. If you don’t have one, I would recommend the Kitchen Aid Professional or Artisan. I have the Professional, which has a raise/lower bowl rather than the tilt top.
A stand mixer works well for any butter based cookie recipe since it blends the butter evenly and you’re not using all elbow grease! 🙂 Plus, honestly I use my mixer for a dozen other recipes too so it gets it use. If you don’t have a stand mixer, using a hand mixer works just as well.
Bake and Serve your Pumpkin Cookies:
After your dough is ready, scoop with large cookie scoop in 2″ portions to a cookie tray covered with parchment. Again, due to the moisture in these cookies, I highly recommend using parchment or a silicone liner.
Enjoy!
These pumpkin cookies have a pleasant orange color and each one has a few chocolate chips to add that chocolate flavor.
These turn out with a great texture, and are more chewy than your usual pumpkin bars or pumpkin cake. Perfect if you have someone in the family that loves the flavor of pumpkin but doesn’t like the texture! 🙂 I hope you can get the chance to make these cookies soon! Thanks for reading.
Soft and Chewy Dark Chocolate Chip Pumpkin Cookies
Enjoy your favorite- classic chocolate chip cookies- with this fall twist!
Ingredients
- ¼ cup packed light brown sugar
- ½ cup white sugar
- 1 ½ cups all purpose flour
- ¼ tsp. baking soda
- ¼ tsp. baking powder
- 1 ½ tsp ground cinnamon
- ¾ tsp. pumpkin pie spice
- 5 tablespoons of pumpkin puree
- 1 stick salted butter (softened)
- 1 tsp. vanilla
- ½ cup dark chocolate chunks or chips (with a few extras to place on top)
Instructions
Combine all dry ingredients together and whisk well.
Add pumpkin and vanilla to dry ingredients.
Using a knife, carefully cut chunks of butter into the blended mixture.
Whisk until fully combined
Fold in chocolate chips.
Refrigerate for 40 minutes (DO NOT skip this step)
Preheat oven to 350 degrees.
Line a large cookie sheet with parchment paper
Roll the dough into balls, about two tablespoons for each
Using a spoon, press the center of the dough down, slightly flattening the top of the dough balls
Bake at 350 degrees for about 12 minutes.
Allow cookies to rest on the cookie sheet for about 15 minute before transferring them to a cooling rack.
Allow to sit for a couple of hours before serving. The longer the cookies sit, the tastier and chewier they get.
Notes
Since this recipe contains pumpkin puree, which has a lot of moisture, do not skip the refrigeration step! This will keep your cookies from becoming flat and spread out.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 120Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 57mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 1g
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