Pumpkin Chocolate Chip Cookies
Total Time
27 mins
Prep Time
15 mins
Cook Time
12 mins
Rating
4.46 out of 5 stars
(48)
Ingredients
15 servings
- ¾ cup packed brown sugar
- ½ cup pumpkin puree
- ¼ cup melted coconut oil or melted butter
- 1 teaspoon vanilla extract
- 1¼ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1¼ cups all-purpose flour, spooned and leveled
- ¾ cup chocolate chips
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Preparation
Chef’s notes
These cookies will be very soft when you take them out of the oven, and they might seem a tad underdone. That’s ok! Leave them on the baking sheet to cool, and they’ll firm up nicely while retaining a soft and chewy middle.
If you’re not going to polish off these pumpkin chocolate chip cookies right away, store them in an airtight container at room temperature for up to 3 days. After that, freeze them for up to 3 months. Allow frozen cookies to thaw at room temperature, or defrost them in the microwave for 20-30 seconds.
We love the chocolate chips in this recipe, but others mix-ins would be great here too! Try swapping out some or all of the chocolate for dried cranberries, chopped walnuts, or pecans.
Use coconut oil instead of butter, and choose dairy-free chocolate chips for a vegan option.