You can not go wrong with a pumpkin and chocolate combination, and this cookie recipe proves it! These Pumpkin Chocolate Chip Cookies are soft, chewy and loaded with pumpkin spice flavor! Oh so decadent and oh so delicious; good thing they only take 35 minutes to make because they'll be devoured in no time!
Preheat oven: To 350 degrees, and prepare baking sheets by lining with parchment paper; set aside.
Combine ingredients: In a large bowl use an electric beater or mixer and beat butter until smooth. Next, gradually beat in both white and brown sugars in order to maintain a light and fluffy texture. Then beat in eggs, vanilla, and pumpkin puree.
In a large bowl: In another large bowl whisk together flour, baking soda, salt, cinnamon, and pumpkin spice - then in thirds, gradually combine with the batter. Finally, stir in the chocolate chips.
Bake: Using a spoon or a medium cookie scoop, scoop heaping tablespoons of the cookie dough onto the baking sheet about 2 inches apart. Bake for 10 to 12 minutes or until cookies are golden brown around the edges.
Cool: Once out of the oven let the cookies rest on the baking sheet for about 2 minutes. Then using a spatula, transfer them to a wire rack to completely cool.
Be sure to store these pumpkin chocolate chip cookies in an airtight container and they last anywhere from 2 - 3 weeks! This will ensure that they don't get hard and maintain texture for as long as possible.
To freeze, place them together or individually in an airtight container and they will last up to 3 months! When ready to eat, just warm them back up in the oven.