These Pumpkin Chocolate Chip Cookies are so easy to make and perfect for fall. Soft pumpkin cookies with a hint of cinnamon and pumpkin pie spices, and loaded with milk chocolate chips.
Pumpkin Chocolate Chip Cookies
These pumpkin cookies are the perfect way to kick off fall baking season. The combination of pumpkin and milk chocolate chips is so delicious!
Start by mixing up the cookie dough.
Then use a medium sized cookie scoop to measure the cookie dough onto a parchment paper lined baking sheet.
Top cookie dough with a few extra chocolate chips. This makes for a prettier presentation!
Pumpkin Chocolate Chip Cookie Recipe
- 2 sticks butter (1 cup) softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed golden brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup quick cooking oats
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 cup 100% pure canned pumpkin
- 2 cups milk chocolate chips plus more for topping
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, oats, pumpkin pie spice, cinnamon and salt.
In the bowl of a stand mixer, use paddle attachment to beat together butter and sugar, scraping down sides as needed. Add egg and vanilla extract and continue mixing until well combined.
Add flour mixture to mixer followed by pumpkin. Finally, stir in milk chocolate chips.
Use a medium cookie scoop to scoop cookie dough onto baking sheet. Top each cookie dough with additional chocolate chips.
- Bake for about 10 minutes, or until edges are a light golden brown. Baking times will vary depending on oven.
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