Pumpkin Chocolate-Chip Cookies
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 dozen
- 2cups/256 grams all-purpose flour
- 1teaspoon baking soda
- 1teaspoon kosher salt
- 2teaspoons cinnamon
- ¼teaspoon nutmeg
- ¼teaspoon allspice
- ½cup/113 grams unsalted butter (1 stick), soft but cool
- ½cup/4 ounces/113 grams cream cheese, cold and cut into 8 pieces
- ¾cup/165 grams light brown sugar, packed
- ½cup/101 grams granulated sugar
- ¾cup/202 grams pumpkin purée
- 1teaspoon vanilla extract
- 1¾cups/303 grams chocolate chips
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
199 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 2 grams protein; 123 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees, and line two baking sheets with parchment paper.
- Step 2
In a medium bowl, stir the flour, baking soda, salt and spices until well combined.
- Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, brown sugar and granulated sugar. Beat on medium-high until light and fluffy, about 1 minute. Add the pumpkin purée and vanilla extract, and mix to combine.
- Step 4
Turn the mixer to low, and add the dry ingredients. Mix until a few streaks of flour remain. Remove the bowl from the mixer, add the chocolate chips and use a rubber spatula to fold the mixture until well combined.
- Step 5
Scoop the cookies onto prepared baking sheets using a 1-ounce (roughly 2 tablespoon) cookie scoop, 2 inches apart. Gently press the cookies with your fingertips to flatten them slightly. The batter is quite sticky, so you may occasionally have to rinse the cookie scoop and your fingers during this process.
- Step 6
Put the cookies in the oven, and bake, until they are slightly cracked on the surface and golden, and rotating the pans from top to bottom and front to back halfway through, 12 to 15 minutes.
Private Notes
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Cooking Notes
heather
I wanted to make these vegan, so I eliminated the cream cheese and butter. Added an additional 1/4 cup of pumpkin puree and used 1/3 cup of vegetable oil. They were delicious!
Lauren
Well spiced and all-around yummy fall recipe. I made these at altitude (Denver/~5000 feet) and adjusted with the standard changes (2 extra tbsp flour, only 7/8 tsp baking soda, 2 tbsp extra pumpkin, and 1 tbsp less sugar). I baked them at 370 but they still took between 12-15 minutes to turn golden. Recommend!
Jenny
I was a little skeptical since there are no eggs! But they turned out great! I had to cook for about 16 minutes.
miatennis
I’ve made these a few times. Instead Of cooking them right away, I roll into logs and freeze. The first time , I felt the cooking time was too short. The consistency is very soft and cakey already so felt they were too soft almost crumbly when eaten. So I cooked them much longer the second time until they were brown on the bottom and loved the crunchy on the outside and soft in the middle consistency. From frozen, sliced large 2 to 3 in. At 350 convection bake, for 24 min.
eg
pressed walnuts or pecans into the cookies just before I baked them. no white sugar no cream cheese, take the pumpkin puree up to 265 g use whole wheat flour instead of AP get them brown on bottom and parchment used greek yogurt instead of cream cheese,
karlina
Followed recipe as is. Cookies came out great! Sticky dough on parchment paper is challenging at first, but gets easier. Makes about 40 cookies.
BakerMom
Leave out the cream cheese. Keep all the margarine. Divide everything else in half. Serving size about 1 tablespoon. Bake for 12 minutes. Makes 3 dozen.
Anna
The cookie part is delicious but way too many chocolate chips for us - and we like chocolate! I would cut down to a cup next time
True D
I just made these as I had left over cream cheese and leftover pumpkin purée. Great use of both. I did not have chocolate chips - so I put in raisins; I guarantee these cookies will not last long at all in this house. At 350 with the convection on they took about 18 minutes. Enjoy!
Cloudh
These are good chocolate chip cookies but not very pumpkiny. If you want pumpkin cookies, keep looking...
Claudette
This cookie seems a little tricky. If you overbake it you run the risk of making it more of a muffin top texture. Bake it as directed and not longer to keep the texture more like a toll house cookie. Mine never crisped on the outside- I think for that you’d have to live in a very dry climate or alter the recipe somewhat. Great to share with family but I actually agree with some of the other posts- I would not rate this worthy of sharing at a holiday cookie swap, etc.
Robin M
I forgot to mention a tbsp of espresso powder moistened with a little water!
Robin M
I cut back on the chocolate chips and about a quarter cup of the white sugar. Added walnut pieces. I also made a latte icing with the other half of the cream cheese brick, about a quarter cup of brown butter, and powdered sugar to spreading consistency. HOLY MOSES they are good! The icing makes them perfect! So much so, I'm taking the rest of the batch into work with me so I don't eat them all myself!
Holly
I found it difficult to tell exactly when these cookies were done baking. I let my dough sit in the fridge overnight, both for convenience and flavor development, so I knew I would add some time. In addition, many comments said they increased the baking time. They turned out alright (and got good reviews from those to whom they were served) but I thought they were too dark on the bottom. I also would have liked a more complex flavor, with more from the pumpkin.
Pumpkin Eater
I thought these were too sweet and sort of bland. Also -- and I'm shocked to find myself saying this -- they had too many chocolate chips!
Pam
I have found that butterscotch chips work nicely with this also.
Highlander Rob
The first-time I like to make the recipe as its stated, though the spices make up the similar PS blend & I use my own PS blend. That is, 2 Tbs. Cinnamon, 1Tbs. ground Ginger, 1 tsp. freshly grated nutmeg, 1 tsp. cardamom, 1/2 tsp. allspice and 1/4 tsp. ground clove. Everything else, the same. I did think these were good. I made 2 and 3/4 dozen, taking 15 minutes for each pan baking one at a time. Cheers!
Priscilla Feral
They're vegan with a vegan brand of butter and cream cheese. Delicious and our grandchildren enjoyed them.
sage
Skyr works well instead of cream cheese, but these cookies are delicious
Annette
Cooked at 18 minutes...very much like a wonderful muffin top as described
Valerie
These are our favorite cookie, we make them weekly. I cut the sugars back a bit to make myself feel better about that, ha, and use half wheat flour. Also use 3/4 cup dark chocolate chunks and about a half cup of mini chocolate chips. At first just because that's what I had, but then again and again because it tasted awesome. These are the perfect cookie.
Margarita
Really nice. Cake like and moist. 1.5 cups of chips is enough
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