These easy Pumpkin Chocolate Chip Cookies taste just like the classic chocolate chip cookie version but with pumpkin! Elevating them to new heights with delicious fall flavors.
In a medium size bowl whisk together the melted butter, brown sugar, granulated sugar until well incorporated and no brown sugar lumps remain.
Add in the vanilla extract and pumpkin puree and whisk until smooth. Set aside.
In a large mixing bowl mix the flour, baking powder, baking soda, cinnamon and pumpkin pie spice.
Add the pumpkin mixture to the dry ingredients and combine with a rubber spatula. Fold in the chocolate chips.
Cover the dough and chill for at least 30 minutes. Don’t skip this step.
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Remove the dough from the refrigerator and scoop it on the baking sheet using either a spoon or an ice cream scoop. Around 1.5 spoons equivalent to dough. Flatten the tops with the back of the spoon.
Bake for 10-12 minutes or until the edges of the cookie are set. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes.
Then transfer the cookies to a wire rack and let them cool completely.
Notes
Do not forget to chill your dough, this is essential to help keeping the cookies from spreading.
To make them chewier, pat dry your pumpkin with some paper towels.
These can be frozen, see my tips above.
We like semi-sweet chocolate chips in this but any flavor will work fine.
If using unsalted butter, you'll need to add a 1/2 teaspoon of salt to the batter.