Yes, I have another chocolate pumpkin combination. It wasn’t really something I planned; it just worked out that way. Of course, this is Fall Cookie Week and deliciousness is what it’s about.

I love the idea of pumpkin and chocolate chips together. Do you remember when I made Double Chocolate Chip Pumpkin Muffins? That was over three years ago. That is still a fabulous recipe, but I hope my blogging skills have improved since then.

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Back to the cookies. Unlike the Frosted Pumpkin Cookies, which are more cakelike, these are more cookie-like. If that makes sense.

They are still soft and chewy but they have crispier outside

Plus, as I mentioned before, because of all of the wonderful spices in the dough, the pumpkin flavor really shines through. It IS all about the spices.

Okay, let me show you how to whip up a batch of these.

Pumpkin Chocolate Chip Cookies

Here’s what you will need:

1/2 cup (1 stick) unsalted butter, melted
1/4 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
6 tablespoons pumpkin puree
1 egg
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup mini chocolate chips

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, and cloves. Set aside.

In a large bowl (or stand mixer), whisk the melted butter, brown sugar, and granulated sugar together until smooth. Add the vanilla, pumpkin and egg and whisk until smooth.

Add the dry ingredients to the wet and mix together. Fold in chocolate chips. Cover the dough and chill for at 30 minutes or overnight.

Take the dough out of the refrigerator. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mat.

Roll the dough into 1″ balls. Slightly flatten the dough balls with your hand or the bottom of glass. Bake the cookies for 8-10 minutes.

Allow the cookies to cool on the cookie sheets for a few minutes before transferring to a wire rack.

And that my friends wraps up another cookie in our week! They look pretty tasty don’t they?

I’ll see you back here tomorrow as I’m sharing my absolute favorite cookie with a little fall-inspired twist. You’re not going to want to miss this one!

Don’t forget to check out the rest of the sweet treats in IBC’s Second Annual Fall Cookie Week:

Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – Peanut Butter Cup Cookies // Fall Baking Link Party