The Best Ever Pumpkin Chocolate Chip Cookies

Rainie Robinson
by Rainie Robinson
18 cookies
16 min

I used my original Chocolate chip cookie recipe as the base for the delicious cookies. Add some pumpkin purée and bake for 11 minutes and you’ve got a wonderful fall dessert!

In a recipe, eggs bind the ingredients together. Pumpkin does the same! So, in this recipe, you can skip the eggs and add in the pumpkin!

The Best Ever Pumpkin Chocolate Chip Cookies
Recipe details
  • 18  cookies
  • Prep time: 5 Minutes Cook time: 11 Minutes Total time: 16 min
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Wet Ingredients
  • 2 sticks butter unsalted, browned in oven (1 cup)
  • 2 cups brown sugar light
  • 1 can pumpkin
  • 1 tsp vanilla extract
  • 1 bag chocolate chips semi sweet
Dry Ingredients
  • 3 cups flour all purpose
  • 1 tsp salt
  • 1 tsp baking soda

Preheat the oven to 350 degrees
Melt 2 sticks of butter in the oven. I always just put it in a small oven safe dish and let it sit in the oven while the oven preheats. But be careful not to let it burn.
In the bowl of a stand mixer (or a bowl if using a hand mixer) cream the 2 cups of brown sugar with 2 sticks of melted butter. Add the can of pumpkin. Careful not to over mix.
Add 1 tsp vanilla extract and mix. Again, careful not to over mix.
Combine the dry ingredients (3 cups flour, 1 tsp salt, 1 tsp baking soda) except the chocolate chips. Whisk them together so they are well incorporated.
Add the dry ingredients (except the chocolate chips) to the wet ingredients. Mix until all of the flour is incorporated.
Add in the chocolate chips and mix again.
Using an ice cream scoop for large cookies (about 6 on a baking sheet) or a tablespoon measuring spoon for smaller cookies (about 8 on a baking sheet) place the cookies on a baking sheet. Leave enough space so they have some room to spread slightly.
Bake for 11-13 minutes and watch them closely.
Remove them from the oven and let them cool for 5-10 minutes before transferring to a cool surface.
Rainie Robinson
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