Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are the ultimate taste of fall — soft and slightly cakey in the center, with crisp, golden edges that make every bite irresistible. Each cookie is filled with dark chocolate chips that melt into the spiced pumpkin dough, and bits of buttery toffee that add a rich, caramel-like crunch. A sprinkle of flaky sea salt on top perfectly balances the sweetness and deepens the flavor. Cozy, chocolatey, and just a little indulgent — these are everything you want in a fall cookie.
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Servings: 24 cookies
Ingredients
- 1 c. Unsalted butter room temperature
- 1 c. Granulated sugar
- 1 c. Dark brown sugar
- 1 egg
- 1/2 c. Pumpkin puree
- 2 tsp vanilla extract
- 2 3/4 c. All purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1 tsp sea salt
- 10 oz dark chocolate chips about 2 cups
- 1 c. Toffee bits plus extra for dipping
- Flaky sea salt
Instructions
- Preheat oven to 375F. Line baking sheet with parchment paper.
- In a stand mixer, cream together butter and sugars until smooth, about 2-3 minutes.
- Add in pumpkin, eggs, and vanilla. Cream again, making sure to scrape down bowl.
- Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and sea salt. Beat together until just combined.
- Stir in chocolate chips and 1 cup of toffee bits.
- Chill dough for 1 hour.
- Using a 3 T. scoop, scoop dough onto parchment paper, leaving about 2 inches between each cookie.
- Add extra toffee bits to a small bowl and press the tops of each scoop of cookie dough into it and place back onto the parchment paper.
- Bake for 11-13 minutes, until sides are lightly browned. (The middle may look uncooked, but that is okay, they continue cooking when taken out of the oven and will be perfect!)
- Once out of the oven, sprinkle with flaky sea salt if desired.
Notes
I use the Heath milk chocolate English toffee bits
It is optional, but sprinkling with flaky sea salt when they come out of the oven makes the perfect cookie!
Chilling this recipe is important! For pumpkin cookies especially (since pumpkin adds a lot of moisture), chilling is key to getting that perfect soft-but-not-too-cakey texture.