These soft and chewy pumpkin chocolate chip cookies are sure to be a hit at any fall party or a party any time of the year! These cookies are quick and easy to whip up a batch for any occasion.
Related: How To Get Your Toddler To Eat More Veggies
Ingredients
Flour – necessary to keep the cookies from being mushy balls with no structure. The amount of flour in this recipe keeps them chewy.
Sugar – the sweetener for most cookies. My cookies have a lot more brown sugar than regular sugar causing the cookie to have a more chewy texture.
Butter – the fat in these cookies that make them tender. I like to microwave my butter for 10 second increments until it reaches “room temperature” which is when you can just poke your finger in but it doesn’t yet feel warm to the touch
Pumpkin Puree– this is what makes these cookies taste like pumpkin.
Eggs – the binding agent and help provide structure to the cookie. These cookies have two eggs which seems to be the magic number for most cookies.
Vanilla– I read once to always double the vanilla in a recipe, but you won’t need to here. It already has plenty of vanilla extract.
Cornstarch – my secret ingredient. It adds more fluff to the cookie. It makes the cookies crumbly and tender.
Baking soda & Cream of Tartar – helps the cookies rise the perfect amount. Cream of tartar gives these cookies the slightest bite.
Chocolate chips – I use semi-sweet, but you can be creative and use any kind. Or you can chop your own chocolate from a bar to add. I have done this before and it truly makes these into amazing homemade cookies.
Spices– Salt, cinnamon, cardamom, nutmeg, and cloves are the spices that make these cookies full of flavor kind of like a pumpkin pie.
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Instructions
Preheat oven to 350
Cream butter and sugar
Stir in eggs, pumpkin, and vanilla
Stir in baking soda, corn starch, cream of tartar, spices, & flour
Mix in chocolate chips last
Scoop dough and drop on a cookie sheet
Bake for 10-12 minutes
Related: Pumpkin Pie Spice
Tips
- Try using 3 tsp pumpkin pie spice instead of cinnamon and other spices for more flavor.
- Don’t scoop your flour, instead spoon it into the measuring cup, or shake it into the measuring cup.
- Don’t over mix your cookies.
- Use a cookie scoop to make sure all of your cookies are the same size.
- I love to make my cookie dough, roll it into balls, and then freeze it in a plastic bag to eat later.
- You can freeze the dough for 10 minutes to make sure that the cookies won’t spread.
- Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
- Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
- If your oven has hot spots, make sure you turn your pan half way through the bake.
- Remove cookies earlier rather than later to keep them from overcooking.
- Store cookies in an airtight container for up to one week.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1/2 cup pumpkin purée
- 2 eggs
- 1 tbsp vanilla
- 1 tbsp corn starch
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 3 cups flour
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350
- Cream butter and sugar
- Stir in eggs, pumpkin, and vanilla
- Stir in baking soda, corn starch, cream of tartar, spices, & flour
- Mix in chocolate chips last
- Scoop dough and drop on a cookie sheet
- Bake for 10-12 minutes
