Temperature: Preheat oven to 350 F
Bake Time: 20 minutes
Yield: About 4 ½ dozens
You will need 3 baking sheets lined with silicone baking mats or parchment paper
Recipe type: Cookies/Desserts
Cuisine: American
  • 1 cup (8 ounces) butter, softened at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar (not packed)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • One 15-ounce can pumpkin puree (or 15 ounces fresh pumpkin puree- instructions in the illustrated section)
  • 3¾ cups all purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • Pinch of ground cloves
  • 2 cups dark chocolate chips, or semi-sweet chocolate chips
  1. Preheat oven to 350 F. Line 3 cookie sheets with silicone baking mats or parchment paper and set aside.
  2. In a large bowl whisk together flour, baking soda, salt and the spices. Set aside.
  3. Add the butter to the large bowl of an electric stand mixer. Using the paddle attachment beat until fluffy on medium speed. Add both sugars and continue beating until fluffy and light.
  4. Add the eggs one at a time and beat until blended before adding the other egg.
  5. Mix in vanilla extract and pumpkin puree on low only until well blended. The mixture will not look very smooth at this point, do not over mix.
  6. On low speed add the flour mixture in 3 intervals, beating until well incorporated and smooth after each addition. Turn the mixer off and remove the bowl.
  7. Add the chocolate chips to the mixing bowl and stir with a spatula to incorporate them into dough evenly.
  8. Scoop dough with a 2-tablespoon scooper (#40) onto 3 prepared baking sheets. Allow 2 inches between each ball of dough. I did not flatten the dough, but If you want slightly flatter cookies, use your fingertips to gently flatten the top.
  9. Bake for about 20 minutes or until the edges of the cookies turn brown and the top is set. Do not overbake. If not using a convection oven switch the cookie sheets half way through baking to ensure even baking.
  10. Remove the sheets from the oven and let cookies rest 2 minutes before removing them with a spatula onto the wire rack to cool completely. Store the cooled cookies in an airtight container for up to a week in the refrigerator. These cookies also freeze well for up to a month.
  11. Enjoy these soft Pumpkin Chocolate Chip Cookies with a hot cup of coffee or tea, or a tall cold glass of milk.
Recipe by Persian Mama at https://persianmama.com/pumpkin-chocolate-chip-cookies/