Chocolate chip pumpkin cookies – moist, cake-like cookies, packed with pumpkin sweetness and full of chocolate-chips. A delicious fall inspired treat.
I made these cookies for the first time Thursday evening and again Saturday.
The first time I made them they were gone before I had a chance to take some pictures. The second time I made them smaller, using a measuring spoon and not an ice-cream scoop to make sure I still have some leftover for the photo-shoot.
These are not your chewy chocolate-chip cookies. Nor they are crispy on the edges. Nor do they melt in your mouth like these chocolate chip cookies.
These chocolate-chip pumpkin cookies are muffin top cookies. They are moist, cake-like cookies, packed with pumpkin sweetness and full of chocolate-chips.
My picky family doesn’t cake anymore for muffins but they do love cookies and these chocolate chip muffin top pumpkin cookies are great at breakfast, in your lunch box or as an afternoon treat.
If you don’t care much for the cake-like texture, you can still make these cookies (you really should) and skip the refrigerator time. I placed the cookie dough balls in the fridge to make sure they don’t spread much during baking, but you can bake them as soon as you make the dough if you prefer a chewy cookie.
You can also sprinkle some raw sugar on top for a crunchy bite.
Yields 2 dozens
Chocolate-chip pumpkin muffin top cookies - moist, cake-like cookies, packed with pumpkin sweetness and full of chocolate-chips
10 minPrep Time
15 minCook Time
1 hr, 30 Total Time
- 1/3 cup (70 grams) sugar
- 1/2 cup (113 grams) room temperature butter
- 8 oz pumpkin puree (cooked or canned)
- 1 tsp pumpkin spice
- 1 tsp baking powder
- 1 1/4 cup (150 grams) all purpose flour
- 1 cup chocolate chips
- In a mixing bowl, with the paddle attachment on, add the sugar and the butter. Mix until light and fluffy.
- Add the pumpkin puree and stir. Scrape the sides of the bowl.
- Add the pumpkin spice, baking powder and flour. Mix until just combined, scraping the sides of the bowl.
- With a spatula or wooden spoon stir in the chocolate chips.
- Line two baking sheets with parchment paper and place spoonfuls of cookie dough on them, about 2 inch apart.
- Refrigerate for 30 minutes.
- Meanwhile heat the oven to 375F.
- Bake the cookies for 13-20 minutes (if you're using a measuring spoon to drop cookies, bake for 13 minutes) or until the edges are just beginning to brown.
- Let cool slightly on the baking sheets before removing.
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