These pumpkin cookies are a fun and easy way to incorporate pumpkin and they are so delicious that we dare anyone to try these cookies and not immediately reach for a second one! We seriously can't get enough of them. Good luck keeping your home for more than 24 hours! But don't worry, if you run out and still find yourself wanting more, it won't take long to whip up another batch.
For more incredible fall desserts, try ours Old fashioned peach cobbler or us Perfect Pumpkin Cheesecake.
Why our recipe?
- Easy to whip up and get in the oven and you can even freeze the dough for pumpkin cookies anytime!
- Pumpkin puree keeps these cookies nice and soft every time.
- All fall flavors with the perfect custom blend of spices.
Cookies are perfect if you want something sweet but don't want to put in a lot of time or effort, but these Pumpkin Chocolate Chip Cookies take it to a whole new level! You won't believe how quickly these mix up, and you can even freeze the cookie dough to speed up the process another day!
Material notes
- Butter: We recommend using unsalted butter in baking recipes when possible. This gives you more control over salt levels.
- Pumpkin Puree: Pumpkin puree is also quite stable and available in grocery stores year-round. You usually find it in the baking aisle.
- spices: These are fall flavor anecdotes. If you don't have individual spices, you can substitute them with 1 1/2 tsp Pumpkin Pie SpiceBut the custom blend here gives the best taste in our opinion.
- Chocolate Chips: Any chocolate chips will work great in this recipe! Both semi-sweet and milk chocolate flavors and chocolate chunks work if you like big bites of melted chocolate.
Cookie Tips
Cookie dough is usually pretty easy to make, and these cookies are no exception! An important step is to beat the sugar and butter together until they are fluffy, and this will help you get that perfectly moist, spongy texture that makes these cookies so delicious. Be sure to mix the dry ingredients well, but don't over mix! It helps to mix the dry ingredients little by little and mix in between each addition to make sure it's fully incorporated.
Parchment paper or cooking spray
When we bake cookies, we like to use parchment paper or silicone baking mats. This prevents the cookies from sticking to the pan, which makes cleanup way easier! Nonstick cooking spray can leave the bottom of your cookies feeling a little greasy, so if possible, we recommend using parchment paper.
Storage and freezing instructions
Save the remaining cookies Store in an airtight container at room temperature for 3-5 days.
Freeze cookie dough to bake later! For best results, shape the dough into balls and freeze on a baking sheet for an hour. Once frozen, transfer to a reusable plastic freezer bag for long-term storage up to 3 months. When ready to bake, place the cookie dough on a baking sheet and let it thaw while the oven is preheated. Bake for 16 to 18 minutes.
More pumpkin desserts. . .
Watch the video below Where Caytlin walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTubeour Facebook pageOr here on our website with their respective recipes.
