Pumpkin Chocolate Chip Cookies

Perfectly soft, chewy pumpkin chocolate chip cookies with warm spices and melty chocolate chips. These cookies stay tender for days and are a must-bake for fall gatherings.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Best pumpkin chocolate chip cookies, Easy pumpkin chocolate chip cookies, Pumpkin Chocolate Chip Cookies, Pumpkin chocolate chip cookies 3 ingredients, Pumpkin chocolate chip cookies healthy, Soft pumpkin chocolate chip cookies

Prep Time: 15

Cook Time: 13

Cooling Time: 10

Total Time: 38

Servings: cookies

Calories: 165kcal

Cost: $7

Equipment

Large mixing bowls (One for wet, one for dry ingredients)
Electric mixer (Hand or stand)
Cookie sheets (Lined with parchment paper)
Cookie scoop (Or use a tablespoon)
Wire rack (For cooling cookies)
Kitchen towel (Optional for steam blanket trick)

Ingredients

2 ¼ cups All-purpose flour - Spoon and level
1 cup Canned pumpkin - Do NOT drain
1 ¼ cup Brown sugar - Packed
2 Large eggs - Room temperature
½ cup Unsalted butter - Softened
1 teaspoon Vanilla extract
1 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground ginger
1 teaspoon Baking soda
½ teaspoon Salt
1 ½ cups Semi-sweet chocolate chips
⅛ teaspoon Cream of tartar - Optional, helps keep cookies soft

Instructions

Preheat your oven to 350°F and line two cookie sheets with parchment paper. Let ingredients come to room temperature and prepare your mixing bowls.
In a large bowl, cream the softened butter and packed brown sugar using an electric mixer until fluffy. Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract until smooth.
In a separate bowl, whisk together the flour, ground cinnamon, nutmeg, ginger, baking soda, salt, and optional cream of tartar.
Gradually add the dry ingredients into the wet mixture, mixing gently until just combined. Be careful not to overmix—stop once you no longer see flour streaks.
Fold in the chocolate chips gently. Use a cookie scoop or tablespoon to drop rounded portions onto the lined baking sheets, spacing about 2 inches apart.
Bake for 12–15 minutes or until the edges are set and the centers look slightly soft. Avoid overbaking for best texture.
Let the cookies cool on the pan for 5 minutes. For extra softness, transfer them warm to a clean kitchen towel and cover for 10 minutes (optional). Then move to a wire rack to cool completely.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition