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+ servings
Pumpkin Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
Course: Snack
Cuisine: American
Keyword: chewy cookies, chewy pumpkin cookies
Servings: 24
Author: Jackie
  • ½ cup butter softened
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • cup pumpkin puree not pumpkin pie filling
  • 1 egg yolk
  • 1 teaspoons vanilla extract
  • ½ teaspoon baking soda
  • 1 teaspoons hot water
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour
  • ½ teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cups semisweet chocolate chips
  1. Wash hands with soap and water.
  2. Pre heat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silpats.
  3. In a large bowl, cream butter and sugars until light and fluffy. Beat in pumpkin, egg yolk, and vanilla.
  4. In a small bowl, whisk together baking soda and HOT water. Pour into butter/pumpkin mixture and beat to combine. Add flour, salt, and spices mixing until just combined. Stir in chocolate chips.
  5. Scoop 1” balls onto lined cookie sheet 2” apart from one another. Sprinkle with additional chocolate chips, if desired.
  6. Don’t eat raw dough or batter.
  7. Bake cookies for 9-11 minutes or until edges begin to turn golden. Remove from oven and allow to cool on cookie sheet for 5 minutes before removing with a spatula and placing on a wire rack to cool completely.
  8. Store cookies in an air-tight container for up to 4 days.