These Small-batch Chocolate Chip Pumpkin Cookies are soft and chewy with plenty of pumpkin spice flavor, like the perfect chocolate chip cookie all dressed up for fall.
In a small bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice.
In a medium bowl, combine cooled butter, granulated sugar, and brown sugar. Whisk until smooth. Add egg yolk, vanilla, and pumpkin puree, and whisk until well-mixed. Stir in flour mixture until just combined. Fold in chocolate chips. Place batter in the freezer while your oven preheats.*
Once your oven is preheated and batter slightly chilled, drop 5 rounded spoonfuls onto your prepared baking sheet. For prettier cookies, roll dough into balls and gently flatten dough balls to 1/2 inch on the baking sheet with the palm of your hand.
Bake for 9 to 12 minutes until cookies look set and the bottoms are lightly browned. Press a couple extra chocolate chips into the top of each cookie if you want them to look extra cute. Cool on the cookie sheet and enjoy!
*You can replace all the spices (not the salt) with 1/2 teaspoon of pumpkin spice.
*Chilling time is totally optional, but I think the slightly chilled dough gives you a prettier cookie.
Have some leftover pumpkin puree? Check out my post, What to do With Leftover Pumpkin Puree for some ideas to use up the leftovers!