Soft and Cakey Pumpkin Chocolate Chip Cookies loaded with semi-sweet chocolate chips. Thick, spiced and super easy to make! The perfect cookie for Fall!
My pumpkin obsession continues. This time with a chewy, pillowy, spiced pumpkin chocolate chip cookie. The pumpkin helps to make the cookies fluffy and cakey. Super soft on the inside and studded with chocolate chips. These cookies are super quick and easy to throw together.
To me pumpkin and chocolate make the perfect combination. The gooey melted chocolate chips go wonderfully in these spiced pumpkin cookies.
Cookies can be stored in an airtight container at room temperature for 3-5 days (if they last that long). They actually get super soft the longer they sit in an airtight container. You can always freeze the cookies for up to 3-4 months.
Soft, melt in your mouth and perfectly spiced. These pumpkin chocolate chip cookies are hard to resist!
Love these Pumpkin Chocolate Chip Cookies? Here are some more cookie recipes to try:
- Chewy Peanut Butter Cookies
- M & M Ice Cream Cookie Sandwiches
- Peanut Butter Smore’s Sandwich Cookies
Pumpkin Chocolate Chip Cookies
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ½ cup canola oil
- ½ cup light brown sugar
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Add flour, baking soda, salt, cinnamon, ground ginger, nutmeg and ground cloves to a medium bowl. Whisk to combine and set aside.
- Add oil and both sugars to a stand mixer with the paddle attachment. Blend until combined. Add in egg, vanilla and pumpkin.
- Slowly add in the dry ingredients in two parts. Make sure to scrape the sides of the bowl.
- Fold in chocolate chips.
- Portion out cookies, (about 2 tablespoons a cookie) onto a silicon lined baking sheet. Space cookies 2 inches apart.
- Place in the oven and bake for 12 minutes. If you pull out cookies before that they will be undercooked and raw on the inside.
- Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container.
Adapted from Cooking Classy