Pumpkin Chocolate Chip Cookies

Soft, spiced pumpkin cookies loaded with chocolate chips—perfect for fall baking.

105 min Serves 3 dz. Easy American

Our own summary of the original by Hannah Klinger — the full post and photos live at thepioneerwoman.com.

These pumpkin chocolate chip cookies combine warm pumpkin pie spice with rich semi-sweet chocolate chips. The dough is chilled before baking to enhance flavor and texture, resulting in soft, chewy cookies with crisp edges. Perfect for Halloween or any autumn treat.

Directions

In a medium bowl, combine the melted butter, brown sugar, granulated sugar, vanilla extract, and canned pumpkin. Whisk until smooth.

In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Pour the butter mixture into the flour mixture and stir with a spatula until just combined. Fold in the chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Scoop the dough into portions of about 1 1/2 tablespoons each and roll into balls. Place the balls about 1 1/2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with your palm.

Bake for 11 to 13 minutes, until the edges are set and dry but the centers remain soft. Let the cookies cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.