I live for the months of October and November. There are so many beautiful seasonal ingredients to enjoy! Crisp, juicy apples. Crunchy pecans. Tart cranberries. And my ultimate favorite, pumpkin! So when the craving for chocolate chip cookies hit, it was a no-brainer to put a seasonal twist on a classic. Pumpkin Chocolate Chip Cookies are here for you to enjoy, my friends!
Pumpkin Chocolate Chip Cookies are no ordinary cookie!
There is one ingredient that elevates this recipe. Don’t cringe when you see it, okay? Ok! It’s ground chipotle powder! I know, I know. Hear me out on this one, I would never steer you wrong!
There are several ingredients that enhance and bring out the rich flavors in chocolate.
- Sea Salt
- Black Pepper
- Ground Chili Peppers! My favorite addition to chocolate treats are cayenne and/or chipotle!
The chipotle powder doesn’t pack a ton of heat!
Just a nice little belly-warming tingle! Trust me on this one, my sweet friends.
There are so many reasons I love this recipe for Pumpkin Chocolate Chip Cookies! They are gooey, soft, sweet, and loaded with rich chocolate chips. But my number one reason I love this recipe is that it doesn’t require soft butter! Only melted! Oh, thank god! A cookie that finally gets my forgetful mind! I am forever forgetting to take sticks of butter out of the fridge the night before I want to make a batch of cookies! You, too? Whew! Glad to hear it’s not just me!
Also, this recipe is so incredibly easy. What’s not to love about that!
If you happen to be out of chocolate chips. Umm, well, you need to fix that situation ASAP. LOL. See I’m so old I still type LOL to people! Anyway, getting back to the chip dilemma. Use whatever you have on hand. Even a Hershey’s bar chopped into chunks works! Moral of the story: Work with what you have! The same goes for vanilla extract. The price of vanilla has been steadily rising. Bourbon (especially Knob Creek Smoked Maple Bourbon!) makes a lovely substitute for vanilla. The added bonus if you choose to buy bourbon instead of vanilla is, of course, you can get drunk and eat delicious cookies! I love a good multi-purpose ingredient! Don’t you?
Alright, well, after you make Pumpkin Chocolate Chip Cookies drop me a comment below and let me know how you liked them! No need to wipe the gooey chocolate that’s smeared across your lips before doing so. I’m a judgment-free zone!
And if you are looking for even more pumpkin-y goodness check out some of my other recipes for the holiday season!
- Gingersnap Pumpkin Streusel Pumpkin Scones with Lemon Glaze
- Pumpkin Streusel Coffee Cake with Orange Icing
- My Mom’s Perfect Pumpkin Pie
- Cozy Pumpkin Spice Latte
*This post contains affiliate links. If you purchase an item via the link I receive a commission from the sale of the items at no extra cost to you. Thank you so much for all your kindness and support! XO~ HeidiPrint
Pumpkin Chocolate Chip Cookies are soft, gooey, perfectly spiced, and loaded with sweet chocolate chips! The perfect seasonal twist on a classic cookie!
1/3 cup pumpkin puree, dried*
1/2 cup butter, melted and slightly cooled
3/4 cup packed light brown sugar
1 large egg yolk
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 cup + 3 Tablespoons bread flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon chipotle powder
1 3/4 teaspoons ground cinnamon
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees F.
1. *To dry the pumpkin puree: Place the pumpkin puree in a small saucepan over medium heat. When steam begins to rise from the pan, gently stir the puree for 3-4 minutes to cook the excess water out of the puree.
2. Transfer the puree to a bowl and set it aside to cool.
3. Use the same pan to melt the butter.
4. Add the melted butter and brown sugar to the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for two minutes to combine. Scrape the sides of the bowl down.
5. Add the pumpkin puree, egg yolk, and vanilla (or bourbon). Continue mixing on medium speed to combine thoroughly. But no more than one minute. Scrape the bowl again.
6. Combine the flours, salt, baking soda, baking powder, cinnamon, and chipotle powder with a whisk. Add the flour mixture to the wet ingredients and mix at low speed until combined. No streaks of flour should be visible.
7. Fold in the chocolate chips
8. Chill the dough in the refrigerator for 30 minutes.
9. While the dough chills heat the oven and line three baking sheets with parchment paper.
10. After the dough is chilled, scoop 1 1/2 Tablespoons of dough per cookie. Place on the cookie tray seven dough balls to a tray.
11. Bake the cookies for 10-12 minutes or until the edges are golden brown and set, the cookies are puffed up, yet the middles are a bit underbaked.
12. Remove the cookies from the oven. Place the baking sheets on wire cooling racks and allow the cookies to cool on the sheets.
- If you prefer a large cookie: Scoop 3 Tablespoons of cookie dough per cookie and bake for 13-15 minutes, instead.
- Out of vanilla extract? Use bourbon instead!
- Allow the cookies to cool for at least 30 minutes before enjoying!
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: pumpkin cookies, pumpkin chocolate chip cookies, easy