Crispy Pumpkin Chocolate Chip Cookies
Crispy and heartwarming, that is exactly what these cookies taste like!
I have eaten MANY pumpkin cookies, and I don’t prefer when they are really gooey or cakey,
I like them crispy.
If you like a crispy edge and chewy center, these are THE perfect combo.
I love the pumpkin flavor, it really kicks chocolate chip cookies into a fun comfy cookie PERFECT for the cooler weather.
Mmmm… nothing better than walking into the kitchen and seeing a plate of these Pumpkin Chocolate Chip Cookies. My family DEVOURED them!
Now if you’re like me you like pumpkin all year long and I always stock up on canned pumpkin puree, there was a pumpkin shortage a few years back, not sure if it was a marketing thing or for real, I was still able to get it in the stores, and my friends and I would talk about how fall and winter baking just wouldn’t be the same without PUMPKIN!
I’m happy to say I have cans of it in my pantry all year long!
Click here to see more of my pumpkin recipes:
- Pumpkin Muffins
- Pumpkin Sheet Cake
- Pumpkin Alfredo Sauce
- Pumpkin no-bake Cheesecake
- Pumpkin Pancakes
These were made with 3 tablespoon scoop, they bake up just perfect, test one cookie to see the timing if bakng for the first time in your oven, so they all turn out exactly as you want.
If you’re a pumpkin fan these are bound to become your absolute favorite!
These have such wonderful texture and fabulous flavor you’ll love them from the very first bite!
Crispy Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup butter melted
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1/3 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 350°
- In a large bowl whisk sugar with butter and egg yolk.
- Add in vanilla, pumpkin, pumpkin pie spice, and baking soda.
- Stir in flour until well mixed.
- Then stir in chocolate chips.
- On a lined baking sheets place 2 tablespoon size cookie dough scoops. Don't overcrowd the trays, allow space for spreading between cookies. You'll need at least 2 baking sheets.
- Place cookie dough sheets in the fridge for 20 minutes.
- Then bake the cookies for 10 minutes, they will continue to bake as they cool on the baking sheets, don't remove them until they are cooled.
- (for larger cookeis scoop 3 tablespoon size and bake for 13-15 minutes.)
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Thanks ~Diane
I ate it at the restaurant and enjoyed it. I tried many times but failed. Today saw your guide I learned a lot and drawn many useful things. I believe this time I will succeed. Thanks a lot!
Oh, that’s my favourite cookies and finally I have a recipe for them. This Christmas I bought some ready made cookies and was totally disappointed.
They turned out under-cooked and greasy. Any help would be very welcome, as the dough is in the fridge waiting…
Undercooked, check your oven temp, raise it if you feel it’s off or too low by 25 degrees. Greasy? double check your measurements, if you feel they were correct, add some flour as needed. I did not find them to be greasy at all, I use parchment paper to bake on and thick bakery style baking sheets, baking pans can really have a lot to do with how your cookies will turn out, thinner pans tend to puddle “grease” butter as they heat really fast and melt the butter fast, double insulated pans will give your undercooked cookies or dark bottoms too. Hard to tell without more info. feel free to email if you want to be specific to what you have tried, also what your oven temp is with a thermometer (not just what the oven temp says it is) what types of pans, if you altered the recipe or used other types of ingredients, flour, etc. and I can help troubleshoot better for great results. I have a guide for cookie baking if you want more tips you can find it here https://www.createdby-diane.com/cookie-tips
I did raise the temp: 375 for 12 min. Much better! Thank you.
Happy Halloween!!
No salt? I added salt because I use unsalted butter.
Yes, you can add salt, I most often bake cookies with salted butter and have mentioned this numerous times. I always suggest using the butter/salt you are comfortable with. starting off with 1/2 teaspoon of salt, increasing to 1 teaspoon if you prefer (and depending on how many cookies the batter makes.
I made the cookies. Doubled them actually. They aren’t crispy though. Good but not crispy. I don’t like to fool with temps. on ovens especially when baking. But I guess next time I will up the temp. They are soft and for sure my husband will love them. I scooped them and put them on a plate in the fridge and then on the pan. So I will make them again.Lots of flavour. Made dog cookies with pumpkin and wanted to find something to use up the rest of the pumpkin.. So made these. I would recommend the recipe .
Nice recipe- but pretty sweet- with pumpkin, sugar and chocolate chips. Next time I think I will cut the sugar amounts in half. If you don’t care for overly sweet cookies, I think you can cut down on sugar and these cookies would still be awesome.
Adjust the sugar for your liking, the less sugar the softer and less crisp the cookie will be.
Thanks Diane! My kids go crazy over sugar, so just trying to find ways to cut it a little. I didn’t know that the sugar makes it crispy! Interesting! The cookies are delicious! We ate almost all of them this weekend! Haha
These were delicious! We are in a humid climate, so baked them a little longer to get the excellent crispy texture. We did one batch with Butterscotch chips, instead of chocolate, and we have to admit, they were delicious!! We will definitely make these again. Thanks for sharing this recipe.