Pumpkin Chocolate Chip Cookies
There’s just something magical about pumpkin season the air turns crisp, sweaters come out, and suddenly, all I want are warm, melty cookies. These Pumpkin Chocolate Chip Cookies are chewy, cozy, and full of rich pumpkin spice and gooey chocolate. They’re not cakey (you heard me right), just soft, flavorful, and fall-perfect.
Ingredients
- 1 cup pumpkin puree not pumpkin pie mix!
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 cups chocolate chips semi-sweet
Instructions
- Cook your pumpkin puree in a nonstick pan over medium heat, stirring often for about 8–10 minutes until it thickens and darkens. Let cool completely.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Add the cooled pumpkin and vanilla. Beat until smooth.
- In another bowl, whisk together flour, cornstarch, baking soda, salt, and pumpkin pie spice. Stir the dry mix into the wet until just combined.
- Fold in chocolate chips. Scoop dough balls (about 2 tablespoons each) onto a lined baking sheet.
- Freeze the tray for at least 30 minutes. Then bake at 350°F for 10–12 minutes until edges are set but centers are soft.
Notes
Freeze the dough for thicker cookies. Flatten slightly for crispier edges. Top with extra chips for that bakery look. Let cookies rest overnight for deeper flavor.