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Chewy pumpkin chocolate chip cookies on a piece of parchment stacked on top at random angles.
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5 from 5 votes

Pumpkin Chocolate Chip Cookies Recipe

These are the absolute BEST Pumpkin Chocolate Chip Cookies that you will ever have! Chewy, moist and loaded with Fall spices, these cookies will satisfy those Fall cravings and give every other recipe a run for their money!  
Prep Time1 hour 10 minutes
Cook Time10 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 262kcal

Ingredients

  • 2 ⅔ cups all-purpose flour
  • 2 teaspoons cornstarch
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 6 tablespoons pumpkin puree
  • 1 cup unsalted butter softened to room temperature
  • ½ cup granulated sugar
  • 1 ½ cups packed brown sugar
  • 1 large egg at room temperature
  • 2 large egg yolks at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips
  • 1 cup butterscotch chips

Instructions

  • Preheat oven to 350 degrees. In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground ginger and put aside.
  • In the bowl of your mixer, add pumpkin puree and butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
  • Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.
  • Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips and butterscotch chips.
  • Place dough in the refrigerator for at least 1 hour. Two hours is even better.
  • Scoop cookie dough in balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 1½ inches apart.
  • Bake 10-12 minutes. Cookies may seem undone but remove from oven.

Notes

Make sure you don't forget the step of chilling your dough in the refrigerator.  It is crucial to make sure your cookies don't spread too much.
Discover more tips, substitutions, and cookie variations in the post.
Storage Tips
  • Transfer your fully cooled cookies to an airtight container. Store them a cool dry place at room temperature for up to a week. If it's warm in your kitchen you can store them in the fridge which will also make them last a bit longer.
  • Freeze fully baked cookies in the freezer for up to three months. Just make sure they are wrapped well.
  • If you want to freeze the cookie dough, scoop the cookie dough onto a parchment lined baking sheet and flash freeze them. Then transfer them to a container for storage. This way you can easily take out exactly how many cookies you want to bake. Allow the cookie dough to thaw out in the fridge and then bake as instructed.

Nutrition

Calories: 262kcal | Carbohydrates: 40g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 160mg | Potassium: 64mg | Sugar: 28g | Vitamin A: 875IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg