Soft, chocolaty, pumpkin cookies… the words of pure bliss. Honestly I didn’t originally plan on making these cookies, but one of my friends asked me to make her some pumpkin cookies, and of course I had to!
Now here’s the thing, my friend had never had pumpkin cookies! So I had to make these extra special. Plain pumpkin cookies are yummy, but I’m of the persuasion that they need a little extra somethin’ somethin’ to make them really shine.
Now, personally, I’m a big fan of cream cheese frosting with my pumpkin cookies, because the tart cream cheese pairs well with the pumpkin, buuut I got a specific request for no cream cheese… So I thought, “What is the next best flavor to pair with pumpkin cookies?”
Chocolate.
Probably the quickest answer, I’ve ever arrived at. I mean we already know I am a HUGE fan of chocolate, so that’s basically a no brainer. But I have to tell you, the chocolate chips in these cookies really levels them up.
You bite into this soft cookie, and you’re met with the warm flavor of pumpkin, followed by the subtle note of pumpkin spice, and then it’s all wrapped up with a smooth chocolaty finish. Is your mouth watering yet? Because mine is!
Alright friends, let’s go over how to make these wonderfully delicious treats.
How to make Pumpkin Chocolate Chip Cookies
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- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, using an electric hand mixer, mix together the pumpkin, sugar, and butter.
- Add in your egg and mix for about 30 seconds, then add in your Vanilla Extract, and mix again for an additional 30 seconds. Your dough will be light and fluffy.
- In a separate bowl, combine the flour, salt, baking soda, and pumpkin pie spice.
- Add your dry ingredients to your wet ingredients. Starting on low, gently increase the speed until the dry ingredients are mixed in with the wet and your dough is sticky.
- Fold in two cups of chocolate chips.
- Refrigerate the cookie dough for 30 minutes.
- When the 30 minutes is up, roll your cookie dough into balls, about 1 1/2″ in diameter. Place 5 cookie dough balls on a cookie sheet. Bake for 14 minutes.
- Remove from the oven and let cool 10 minutes, then transfer to a cooling rack.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 Cup Pumpkin Puree
- 1 Cup Butter Softened
- 1/2 Cup White Sugar
- 3/4 Cup Brown Sugar
- 1 Egg
- 2 tsps Vanilla Extract
- 2 1/2 Cups Flour
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Pumpkin Pie Spice
- 2 Cups Chocolate Chips
Instructions
- Preheat your oven to 350° degrees Fahrenheit.
- In a mixing bowl, using a hand mixer, mix together the pumpkin, sugar, and butter.
- Add in your egg and mix for about 30 seconds, then add in your two teaspoons of Vanilla and mix again for an additional 30 seconds. Your dough will be light and fluffy.
- In a separate bowl combine flour, salt, baking soda, and pumpkin pie spice.
- Add your dry ingredients to your wet ingredients. Starting on low gently increase the speed until the the dry ingredients are mixed in with the wet and your dough is sticky.
- Fold in the two cups of chocolate chips.
- Refrigerate the cookie dough for 30 minutes.
- When the 30 minutes is up, roll your cookie dough into balls about 1 1/2" in diameter. Place five cookie dough balls on a cookie sheet. Bake for 14 minutes.
- Remove from the oven and let cool for 10 minutes, then transfer to a cooling rack.