Pumpkin Chocolate Chip Cookies

Soft, spiced pumpkin cookies studded with dark chocolate—perfect for autumn baking.

65 min Serves 30 Medium American

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These pumpkin chocolate chip cookies combine cozy fall spices with rich dark chocolate. The dough is chilled before baking to prevent spreading, resulting in thick, chewy cookies. Easy to make and bursting with flavor, they're a seasonal favorite.

Directions

In a medium bowl, whisk together the white flour, whole wheat flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the softened butter until it's light and fluffy. Add both sugars and beat until combined. Beat in the egg until creamy, then mix in the vanilla extract and canned pumpkin until well blended.

With the mixer on low, gradually add the dry ingredients to the wet mixture, a spoonful at a time. Stir in the dark chocolate chips until evenly distributed.

Cover the bowl and freeze the dough for about 30 minutes, or until firm and cold.

Preheat oven to 350°F. Scoop the dough into 2-3 tablespoon-sized mounds onto lined baking sheets, leaving space between them. Bake for 12-14 minutes, until edges are crisping. Cool on the sheet for a few minutes, then transfer to a cooling rack.