by Holly
Pumpkin Chocolate Chip Cookies are a soft and moist cookie with just the perfect amount of pumpkin flavor.
Fall signals the time for so many things. Getting back to school and the return of cooler weather! And last, but not least, baking up our favorite pumpkin recipes!
These pumpkin cookies are so soft and the perfect after lunch treat!
As much as we love a traditional batch of Perfect Chocolate Chip Cookies once fall hits, I’m ready to add pumpkin to all. the. things.
These easy Pumpkin Chocolate Chip Cookies fit right in with my favorite pumpkin line up! Just give me a steamy mug of coffee or a tall glass of milk and I’m in heaven!
How to Make Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are made using a similar process for many other cookies, the difference being that the dough is chilled just before baking in this recipe.
- Combine all dry ingredients together and set aside (per recipe below).
- Mix together the butter, sugars and vanilla until fluffy. Add pumpkin puree and egg.
- Combine the two mixtures and stir in chocolate chips.
- Scoop onto a baking pan and then place in the refrigerator for a few minutes (this stops the cookies from spreading) .
- Bake and enjoy.
These pumpkin cookies should be just slightly underdone in the center when you take them out of the oven and lightly browned on the bottom. This will produce a softer, chewier cookie.
Just like in a banana cookie, pumpkin adds moisture to these. It is important to keep in mind that these cookies will change texture to be a little bit more cake-like if stored in an airtight container (similar to how Banana Bread that gets moister after it sits).
You can freeze Pumpkin Chocolate Chip Cookies either before or after baking, making this the perfect cookie!
If you have a craving for pumpkin and chocolate, these Pumpkin Chocolate Chip Cookies from scratch are the perfect fix! Ooey gooey goodness in each bite!
More Pumpkin Recipes You’ll Love
- Pumpkin Pancakes – Like eating dessert for breakfast!
- Pumpkin Bread
- Pumpkin Blondies – Perfect with coffee.
- Pumpkin Cinnamon Rolls
- Fluffy Pumpkin Pie Dip – Reader favorite
- Pumpkin Pie Crescents – So easy.
Pumpkin Chocolate Chip Cookies
Prep Time 20 minutes
Servings 28 cookies
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ cup butter slightly softened
- ½ cup brown sugar packed
- ½ cup white sugar
- 1 teaspoon vanilla
- ¾ cup pumpkin puree
- 1 egg
- 1 ½ cup chocolate chips
Instructions
- Preheat oven to 375°F.
- In a medium bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.
- In a large bowl, cream together butter, brown sugar, white sugar and vanilla. Add pumpkin puree and egg and mix well.
- Stir the flour mixture into the creamed mixture then add the chocolate chips until fully incorporated.
- Using a 1 ½ tablespoon scoop, drop onto un-greased cookie sheets. Refrigerate for 15 minutes.
- Press cookies down slightly then bake in preheated oven for 14-16 minutes. Allow to cool on cookie sheet for 2 minutes before removing to a wire rack.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
the flavor was good but the texture was way off. i was expecting soft, gooey cookies but got something cakey instead. they look like muffin tops. i’m really disappointed
Sorry that you didn’t enjoy them Agathe. Because of the moisture in the pumpkin, that is the texture that is expected. I do mention in the post that they can become more cake like.
Tastes great, easy to make, family favorite!
I’d reduce the baking time though to 13 mins.
I was in the mood to bake and DH suggested something with pumpkin spice. I found this recipe – the ingredients/directions were simple enough and the reviews didn’t seem to have to alter it. I followed it to a ‘t’ and was thrilled with the outcome! The suggestion to chill the cookies scooped out was like an ‘oh, DUH!’ moment for me. I have always chilled the dough in the mixing bowl and even after a couple of hours it never seems to chill all the way through. Scooping them out first saved so much time chilling and they turned out that perfect ‘cake- like – yet-chewy’ picture perfect cookie. DH actually doesn’t like chocolate in flavored baked goods so I baked him some without the chips first, and then added the chips to the remaining dough and he was thoroughly impressed!
Thank you for such an easy, delicious recipe filled with the right hints.
I’m so glad you both loved them!
Added white chocolatero chips instead. Amazing!!
Overall, a really nice seasonal cookie. I liked that the pumpkin was mild but the texture is more cake like, in case you prefer chewy cookies.
I did alter the recipe slightly – I used half chocolate chips and half chocolate chunks, which yielded lots of compliments.
These are best straight out of the oven. If you’re not going to eat them straight away, cool completely and wait at least 24 hours – this allows for more pumpkin flavor to come through.
I have tried this amazing pumpkin chocolate chip cookies and i found this recipe really an amamzing recipe. One of the best ever chocolate chip recipe i have ever tried. Thanks for sharing this recipe with all of us.
This cookies are light and fluffy and addictive. Everyone in my family loved them and they are critics. Not a strong pumpkin flavor just a hint and not sweet at all. Its a cross between a cookie and a cake. Everyone that tasted it gave it ten stars and want them back for Thanksgiving( its the first day of Autumn here in NY thats why I made them!) A perfect ten.
We are so happy your family loved the cookies, Sophia! Thanks for leaving a review :)