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
Step 1
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
Step 2
In a large bowl, stir together the brown sugar, pumpkin puree, coconut oil, and vanilla. Evenly sprinkle the pumpkin pie spice, baking soda, and salt over the mixture and stir to combine.
Step 3
Add the flour and stir to combine. Fold in the chocolate chips. Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheets.
Step 4
Bake for 10 to 12 minutes, or until the cookies are golden brown around the edges. Remove from the oven and let cool completely on the baking sheets.
Step 5
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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.
