Pumpkin Chocolate Chip Cookies
This homemade recipe for Pumpkin Chocolate Chip Cookies is so easy to make! We use real pumpkin and add indulgent chocolate chips for the perfect fall dessert.
Servings: 24
Calories: 211kcal
Ingredients
- ½ cup butter
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar
- ⅔ cup pumpkin
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat over to 350℉. Line two baking sheets with parchment paper and set aside.
- Cream together butter, granulated sugar, and brown sugar. Add one egg at a time and mix until creamy. Add pumpkin and vanilla extract and mix well.
- Mix in pumpkin pie spice, cinnamon, salt, baking soda, and baking powder. Slowly mix in flour until well blended. Carefully stir in chocolate chips.
- Scoop the cookie dough onto the baking sheets using a 2-inch cookie scoop, leaving two inches between each cookie. Bake for 12-14 minutes, or until the edges of the cookies turn a slight golden brown color.
- Cool completely, and enjoy!
Notes
- Double or triple the recipe: Making these for a bake sale or party? Feel free to double or even triple the recipe if needed!
- Dry the pumpkin: Since pumpkin puree holds a lot of moisture, we recommend patting it dry. Spread it over some paper towels to absorb some of the excess moisture before adding it to the dough.
- Cool the cookies on the baking sheet: Allow the cookies to cool completely on the baking sheets. If you would like to transfer them to a cooling rack, wait a few minutes so they don’t fall apart when you move them.
Nutrition
Calories: 211kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 124mg | Fiber: 2g | Sugar: 17g | Vitamin A: 423IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 2mg