Pumpkin Chocolate Chip Cookies

Pumpkin pie may get all the attention, but these pumpkin chocolate chip cookies deserve to be in your baking rotation all autumn long. This pumpkin dessert is one of the easiest fall cookie recipes you'll make this season. The secret to their wonderfully chewy texture is actually what's left out of the dough—the egg! The pumpkin puree provides plenty of moisture and pumpkin pie spice makes these chocolate chip cookies even tastier. Bring 'em to the fall bake sale or enjoy them all by yourself while watching a scary movie marathon. They're begging to be dunked in a glass of ice cold milk! 

Should cookie dough be chilled before baking?

Yep! Be sure to chill the dough for at least an hour before you bake it. This allows the butter to solidify so that, when the cookies bake, they don’t spread out and flatten too much. You can chill the dough for up to three days!

What ingredients are in pumpkin pie spice?

This warm spice blend is pure fall in a jar—one whiff and you'll instantly want a cozy sweater, a steaming-hot drink, and crisp, cool weather. Pumpkin pie spice includes cinnamon, ginger, nutmeg, allspice, and cloves. Find it at the store or make it with the spice ingredients you have at home.

What makes a cookie chewy verses cakey?

Soft, chewy cookies tend to have more brown sugar and butter than light, cakey cookies. Chewy cookies also tend to spread faster during baking, so be sure to refrigerate the dough before scooping and baking.

What can you do with leftover canned pumpkin?

There are so many ways to use a can of pumpkin, both sweet and savory. Stir into a pot of chili, a puréed veggie soup, or a creamy pasta sauce. Add to a pancake batter or the egg mixture for a batch of French toast. Stir into baked oatmeal or a plain pudding. The possibilities are endless (and delicious!).

What's the best way to store pumpkin chocolate chip cookies?

Store these cookies in an airtight container at room temperature for up to four days. Avoid storing these cookies in the fridge—it could dry them out!

Can you freeze pumpkin chocolate chip cookie dough?

Yes! This cookie dough freezes very well. Make the recipe through step 3, but instead of popping the sheet pan of dough balls into the oven, place it in the freezer instead. Once the dough is frozen solid, transfer it to a zip-top bag or airtight container and continue to freeze for up to 3 months. The cookies can be baked from frozen, but may require a few minutes of extra bake time. Keep an eye on them—once the edges look set and dry, they're done!