Deliciously soft and chewy Pumpkin Chocolate Chip Cookies are the best combination of pumpkin puree, warm baking spices, and sweet chocolate chips! These tasty autumn cookies are a family favorite, plus they're super easy to make and taste even better after storing for a day or two!
½cupdark brown sugar(or light brown sugar - packed)
¾cupsemi-sweet chocolate chips(or milk chocolate, or dark chocolate chips)
In a large mixing bowl, add the dry ingredients (all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and orange peel).
Whisk the dry ingredients together until thoroughly combined, then make a well in the center for the wet ingredients. Set aside.
In a medium mixing bowl, add the wet ingredients (melted and cooled butter, pumpkin puree, and vanilla extract with the dark brown or light brown sugar and granulated sugar).
Mix the wet ingredients together until thoroughly combined and all of the lumps of brown sugar are dissolved.
Add the wet ingredients into the well in the center of the dry ingredients.
Mix the wet ingredients into the dry ingredients using a spatula or spoon, just enough so that the flour is absorbed and you have a cookie dough that feels a little wet.
Add the chocolate chips (milk chocolate, semi-sweet, or dark chocolate chips).
Fold the chocolate chips into the pumpkin cookie dough. Cover and chill in the refrigerator for 30 minutes.
Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper or silpat baking mat.
Portion out the dough in heaping tablespoon amounts and roll into balls that are roughly 1 ¼ inch in size.
Flatten the dough balls using the back of your spoon, a flat measuring cup, or your fingers. Flatten to about cookie thickness, as the dough will not spread without some help.
Bake at 350 degrees F (175 degrees C) for 8-10 minutes, or until the cookies don't look doughy anymore. I removed mine at 8 minutes, after finding the longer cook time makes the cookies rise more. They ended up being a bit more cakey than chewy with the longer bake time.
Top your baked cookies with more chocolate chips if desired. Allow them to cool on the baking sheet for about 10 minutes before removing the cookies to a wire cooling rack to cool completely.
The flavor gets better in these cookies the longer they set! The pumpkin flavor will come out more, and the texture gets even chewier. Yum!
Storing & Freezing Pumpkin Cookies
Baked pumpkin chocolate chip cookies can be stored at room temperature in an airtight container for about a week. If stored in an airtight container in the refrigerator, your pumpkin cookies will last up to 10 days.'Do pumpkin chocolate chip cookies freeze well?' This is a commonly asked question! Overall yes, they do freeze very well.I prefer to bake my pumpkin cookies first, then freeze once they are completely cooled. I have frozen the cookie dough but found that I wasn't as happy with the baked cookie post-freezing.To freeze your baked pumpkin chocolate chip cookies, wait until they are completely cooled. Place the cookies into a ziploc freezer storage bag or airtight container and freeze for up to 2 months.