With every bite full of pumpkin flavor and just the right amount of sweet chocolate, these Pumpkin Chocolate Chip Cookies are an easy fall dessert. No need to chill the dough and bake time is just 10 minutes!
Line a rimmed baking sheet with triple layers of paper towels. Spread the pumpkin puree over the towels. Press with a second triple layer of paper towels until the towels are saturated. Remove the top layer of paper towels and gently roll the puree off the paper towel. You should now have about ⅓ cup of blotted puree.
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Whisk the flour, pumpkin pie spice, baking soda, and salt together in a small bowl.
Using a stand mixer fitted with the paddle attachment or handheld electric mixer, beat the butter, brown sugar, and granulated sugar on medium speed until fluffy, about 3 minutes.
Add the pumpkin puree, molasses, vanilla, and egg yolk. Beat until well incorporated, scraping down the sides and bottom of the bowl as needed.
Add the flour mixture and mix at low speed until just combined. Gently stir in the chocolate chips.
Roll the dough into 1.5-tablespoon sized balls and place them 2 inches apart on the prepared baking sheets. Take care not to overcrowd the pan or the cookies won’t bake properly.
Bake until the cookies are puffed and edges are just beginning to brown, 9-11 minutes. They took 10 minutes in my oven.
If desired, press a few chocolate chips into the tops of the hot cookies. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Pumpkin: Don't skip the blotting process or the cookies will turn out too cakey. Also be sure to use pumpkin puree and not pumpkin pie filling.
Molasses: This enhances the pumpkin flavor and I highly recommend it. You can omit it if you don't want to use it.
Mix it up! Try dark or white chocolate chips instead of semisweet. Chopped nuts also make great mix-ins.
Make ahead tip
The cookies will keep for up to 1 week stored in an airtight container at room temperature.
Or they can be frozen for up to 3 months. Thaw overnight in the refrigerator.