Pumpkin Chocolate Chip Cookies

  • Level:Easy
  • Total: 55 min
  • Active: 15 min

  • Yield:about 4 dozen cookies


2 1/2 cups all-purpose flour (see Cook’s Note)

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 sticks (1 cup) unsalted butter, at room temperature

1 cup packed light brown sugar

2 large eggs

1 cup canned pure pumpkin puree

1 teaspoon pure vanilla extract

One 12-ounce bag semisweet chocolate chips


  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment.
  2. Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl.
  3. Add the butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Add the pumpkin puree and vanilla and beat until combined. 
  4. With the mixer on low speed, gradually add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine. 
  5. Scoop heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Flatten each mound into a 2 1/2-inch round with slightly wet hands. The cookies will not spread much during baking. 
  6. Bake until the cookies are set and lightly golden around the edges, 15 to 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. 
  7. When the baking sheets have cooled completely, repeat with the remaining dough to bake more cookies. Store in an airtight container for up to a week.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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