Pumpkin Chocolate Chip Cookies

4.86 from 28 votes

Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are soft, delicious and celebrate the perfect flavors of fall. Pumpkin puree is placed in these chocolate chip cookies in place of eggs. Pumpkin spice makes these an autumnal favorite!

Prep Time15

Cook Time12

Chilling Time1

Total Time1 27

Course: Dessert, Snack

Cuisine: American, Fall

Servings: cookies

Author: Adrianna Adarme

Cost: $10

Ingredients

1/2 cup pumpkin puree
2/3 cups firmly packed brown sugar
1/4 cup white granulated sugar
1/4 cup unsalted butter melted
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon pumpkin pie spice
1 1/2 (187grams) cups all-purpose flour
4 ounces semi-sweet chocolate chips or *wafers (1/2 cup)
Flakey sea salt for garnish

Instructions

In a medium bowl, add the pumpkin puree, brown sugar, sugar and melted butter. Whisk until smooth. Don’t be shy to really get in there and make sure it's super smooth. Next, whisk in the baking soda, salt and pumpkin pie spice.
Pour in the all-purpose flour and mix it until you no longer see any speckles of flour.
Pour in the chocolate chips or wafers and fold them in until evenly disbursed.
Preheat the oven to 350 degrees F. On a parchment-lined baking sheet, scoop out six (2 ounce) cookie dough balls, spacing them about 4 inches apart (they will spread a bit). Transfer them to the oven to bake for 11 to 13 minutes. These cookies will be puffy when they come out of the oven but will fall as they cool.
Repeat with the remaining cookie dough. Store in an airtight container for up to 3 days at room temperature.

Notes

Tips and Tricks

Weigh your flour for perfect chocolate chip cookies. I like to weigh my flour for cookies because I've found that even 5 to 10 grams more of flour really affect the final cookie.
These semi-sweet chocolate wafers are delicious and they're from Guittard.
To freeze these cookies, follow my post on How to Freeze Cookie Dough!

Equipment:

Nutrition