These Chocolate Chip Pumpkin Cookies are a delicious Fall Cookie Recipe. A thick full of chips, easy cut out cookie with just the right amount of pumpkin flavour. The perfect snack cookie serve with a glass of milk!
To tell the truth I was never really a big fan of Pumpkin or Squash. But since starting An Italian in my Kitchen, I have totally changed my mind, I now look forward to Fall just so I can start making my own Pumpkin Puree (no canned stuff in Italy) to add to some delicious recipes. And these cookies turned out just the way I like, thick and full of chips. I always have a hard time describing a cookie, so if you have ever made these Peanut Butter Cookies or these Chocolate Chip Cookies then you will know the texture is basically the same as those.
How to make them
In the bowl of the mixer whisk together the flour, sugars, salt, cinnamon, pumpkin spice and baking soda. Then add the butter, egg and pumpkin puree.
Beat together until almost combined, then add the chocolate chips and mix to form a sticky dough. Move the dough with a spatula to a piece of plastic wrap, wrap and refrigerate for 1 hour.
Roll the dough on a lightly floured flat surface and cut out with a round cookie cutter, and place on the prepared cookie sheet. Refrigerate the cookie while the oven is pre-heating. Sprinkle with cinnamon sugar before baking, bake.
Let cool on baking sheet then move to a wire rack to cool completely.
How to know when the cookies are done
If the edge of the cookies are firm and golden and when you lightly touch the top of the cookie with your finger if it stays firm and doesn’t fall inwards, then your cookies are done. If you leave an indention, then your cookies will need a few minutes more in the oven.
How to store them
The cooled baked cookies should be stored in an airtight container, they can be kept at room temperature for a day, after that they should be refrigerated and will last up to a week in the fridge.
They can also be frozen in a freezer safe bag or container. They will keep for up to 3 months in the freezer.
Un baked cookie dough can be kept wrapped in plastic in the refrigerator for up to 3 days. Bring to room temperature before rolling then continue with the recipe. The dough can also be frozen, wrapped in plastic and placed in a freezer safe bag it will keep for up to 3 months in the freezer.
Thaw in the fridge. If you want to make it even easier for yourself. Cut out the cookies, place on a cookie sheet and freeze until firm, then place in a freezer safe container. The cookies can be baked from frozen, although they may take a few minutes longer to bake.
More Delicious Pumpkin Recipes
- Pumpkin Bread
- Easy Pumpkin Muffins with a Cinnamon Glaze
- Pumpkin Cupcake with a Maple Cream Cheese Frosting
- Pumpkin Cinnamon Cake
So if you are looking for a new Fall Cookie Recipe to try then I hope you bake up some of these Chocolate Chip Pumpkin Cookies, and let me know what you think! Enjoy.
Chocolate Chip Pumpkin Cookies
Ingredients
- 2¼ cups all purpose flour (300 grams)
- ⅓ cup + 1 tablespoon granulated sugar (75 grams)
- 1/3 cup + 1 tablespoon packed brown sugar (71 grams)
- 1 pinch salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- 1 large egg
- ¼ cup + 1 tablespoon butter (softened and cubed) (60 grams)
- ⅓ cup pumpkin puree (not pumpkin pie filling) (100 grams)
- ½ cup chocolate chips* (90 grams)
*I used mini semi sweet but if you prefer you can use milk chocolate chips.
CINNAMON SUGAR
- 2-3 tablespoons granulated sugar
- ¾-1 teaspoon ground cinnamon
Instructions
- In the bowl of the mixer whisk together the flour, sugars, salt, cinnamon, pumpkin spice and baking soda. Then add the butter, egg and pumpkin puree.Beat together until almost combined, then add the chocolate chips and mix to form a sticky dough. Move the dough with a spatula to a piece of plastic wrap, wrap and refrigerate for 1 hour.
- Roll the dough on a lightly floured flat surface to about ¼ inch thick and cut out with a round medium cookie cutter, and place on the prepared cookie sheet.
- Pre-heat oven to 350F (180C). Line 1 or 2 cookie sheets with parchment paper.
- Refrigerate the cookie while the oven is pre-heating. Sprinkle with cinnamon sugar before baking, bake for approximately 12-15 minutes. Let cool on baking sheet then move to a wire rack to cool completely.
CINNAMON SUGAR
- In a small bowl mix together the sugar and cinnamon. This can be doubled or tripled. Any extra place in an airtight container, kept in a cool dry area it will keep for up to 6-8 months.
Nutrition
Today is also Taste Creations Week! Please check out these other delicious Fall Cookie Recipes from my Food Blogger Friends.
Terri from Our Good Life – Maple Peanut Butter No Bake Cookies
Nikki from Tikkido – Pumpkin Spice Cut Out Sugar Cookies
Lauren from Mom Home Guide – Sea Salt Chocolate Chip Cookie Bars
Nikki from Tikkido says
Oh my goodness, sprinkling the tops with cinnamon sugar before baking is a brilliant idea! Yum!
Rosemary says
Thanks Nikki, glad you like it.