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Pumpkin Spice Chocolate Chip Cookies

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These Pumpkin spice chocolate chip cookies are exactly what you need to take your fall dessert recipes to another decadent level of flavor and yumminess!

The cookies are soft and chewy on the inside, slightly crispy around the edges, and bursting with pumpkin spice flavor. A true fall indulgence!

delicious and yummy pumpkin spice chocolate chip cookies recipe

Angela and I have been in the kitchen cooking up a fall storm this week. We’ve been hanging up skeletons, ghosts and pumpkins inside and outside the house. And, what better way to keep the fall spirit going than to bake something filled with pumpkin spice?

Angela couldn’t wait for these cookies to cool. If there is any type of cookie that has chocolate in it, and you consider all of it! These Pumpkin Spice Chocolate Chip Cookies were no different.

Frequently Asked Questions About Pumpkin Spice Chocolate Chip Cookies

Can I freeze these cookies

Yes! You can freeze these chocolate chip cookies in an airtight freezer safe container for up to 3 months. Of course, you can also freeze the cookie dough…and then thaw the dough, and prepare them that way. Either way, you’ll love the end product!

How many Pumpkin Spice Chocolate Chip Cookies come out of this recipe

Depending on the size of your cookie dough balls, approximately 24-26 cookies will come out of this pumpkin spice chocolate chip cookie recipe.

What is the Best way to stores these cookies?

The best way to store these pumpkin spice chocolate chip cookies is in an airtight container at room temperature. They will keep fresh for up to 5 days.

Are these Cookies chewy or crunchy? 

These pumpkin spice chocolate chip cookies are soft and chewy on the inside, slightly crispy around the edges, and bursting with pumpkin spice flavor.

What is Pumpkin Pie Spice?

Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg and allspice. You can easily make your own pumpkin pie spice by combining the spices listed in the ingredients list for this recipe to create your very own signature pumpkin pie spice blend.

Do I need to chill my cookie dough? 

No, you do not need to chill your cookie dough. Chilling your cookie dough will not harm your cookies as they still bake up beautifully even if you skip the chilling process.

Pumpkin Spice Chocolate Chip Cookies Ingredients

Brown Sugar: I used light brown sugar. To correctly measure brown sugar make sure that you use a dry measuring cup and pack your brown sugar by pressing on the top until your cup is full. 

Pumpkin Puree: Canned or homemade pumpkin puree. Make sure you are using unflavored 100% pumpkin. Do not use pumpkin pie filling. 

Chocolate Chips: I used semi sweet chips for this recipe. You can use milk or dark instead based on your preferences. 

How To Make 

Preheat the oven to 325F. Line 3 large baking trays with parchment paper or silpat liners.

Use a handheld electric mixer to cream together the butter and brown sugar in a large bowl. Beat in the pumpkin puree, egg yolk, and vanilla. Add the flour, pumpkin pie spice mix, salt, and baking soda, and beat to combine. Use a wooden spoon to stir in 3/4 cup chocolate chips.

Scoop the dough out with a 1 1/2-tablespoon ice cream scoop and arrange the dough balls about 3 inches apart on the prepared baking trays. Divide the remaining 1/4 cup chocolate chips on top, lightly pressing them into the dough balls.

Bake the cookies until they’re set along the outside, but still a touch doughy in the center, about 10 to 13 minutes, rotating the trays once halfway through. Let the cookies cool on the trays before removing (they will continue cooking and set as they cool).

Store the cookies in an airtight container at room temperature for up to 5 days

 

Pumpkin Spice Chocolate Chip Cookies
Yield: 18 Cookies

Pumpkin Spice Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These Pumpkin spice chocolate chip cookies are exactly what you need to take your fall dessert recipes to another decadent level of flavor and yumminess!

Ingredients

  • 1/3 cup unsalted butter, slightly melted
  • 3/4 cup light brown sugar, lightly packed
  • 1/4 cup pumpkin puree (not pumpkin pie mix)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup chocolate chips, divided

Instructions

  1. Preheat the oven to 325F. Line 3 large baking trays with parchment paper or silpat liners.
  2. Use a handheld electric mixer to cream together the butter and brown sugar in a large bowl. Beat in the pumpkin puree, egg yolk, and vanilla. Add the flour, pumpkin pie spice mix, salt, and baking soda, and beat to combine. Use a wooden spoon to stir in 3/4 cup chocolate chips.
  3. Scoop the dough out with a 1 1/2-tablespoon ice cream scoop and arrange the dough balls about 3 inches apart on the prepared baking trays. Divide the remaining 1/4 cup chocolate chips on top, lightly pressing them into the dough balls.
  4. Bake the cookies until they’re set along the outside, but still a touch doughy in the center, about 10 to 13 minutes, rotating the trays once halfway through. Let the cookies cool on the trays before removing (they will continue cooking and set as they cool).
  5. Store the cookies in an airtight container at room temperature for up to 5 days

Notes

If you want, you can always add in crushed walnuts, butterscotch chips, or toasted coconut for more decadent flairs!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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