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Pumpkin Chocolate Chip Cookies

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  • Author: Marisa G
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 20 cookies
  • Category: Dessert

Ingredients

Pumpkin Chocolate Chip Cookies

  • 240 grams (2 cups) flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ¾ tsp cinnamon
  • ¾ tsp ginger
  • ½ tsp cloves
  • ½ tsp nutmeg
  • 4 oz (½ cup) unsalted butter, softened
  • 213 grams (1 cup) light brown sugar
  • 1 egg yolk
  • 113 grams (½ cup) pumpkin
  • 84 grams (1/2 cup) semisweet chocolate chips

Instructions

  1. Preheat oven to 350º F.
  2. Lay out several paper towels and place pumpkin puree on top. Place several paper towels over puree and gently press down to soak up excess moisture. Repeat until puree measures about ¼ cup. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, salt, and spices and set aside.
  4. In a stand mixer fitted with a paddle attachment or with a handheld mixer mix the butter and sugar together on medium speed until light and fluffy.
  5. Add the egg yolk and mix just until combined. Add the pumpkin. Scrape down the sides of the bowl as needed.
  6. Add the flour mixture and chocolate chips and mix just until combined.
  7. Using a 2 tablespoon scoop, form cookies into balls. Place each cookie on a parchment lined cookie sheet a few inches apart.
  8. Bake the cookies for about 15-16 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!

Notes

  • Leftover cookies can be stored in an airtight container for several days. You can reheat them in the microwave for 10-15 seconds.
  • Cookie dough can be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.

Find it online: https://marisabakes.com/2025/09/22/pumpkin-chocolate-chip-cookies/