Pumpkin Chocolate Chip Cookies are an extra soft and moist, almost cake-like, cookie with lots of chocolate chips.
The addition to pumpkin makes baking extra moist in pumpkin bread, muffins, and more. These cookies have the perfect amount of pumpkin, a big dose of chocolate and a little pumpkin spice and everything nice.
You’ll Love These Extra Soft Cookies
- They’re made with simple pantry ingredients and a can of pumpkin puree.
- Super soft and extra moist, these are almost cake-like. Perfect for snacking or with a coffee or tea.
- Make the dough and freeze it to bake them fresh anytime you’d like.
DOUGH: The basic ingredients for the cookie dough are just like most cookies with butter, flour, baking powder and sugar.
PUMPKIN: Pumpkin puree can be found in the bakery aisle or with the canned fruits. It is sold as pumpkin puree or canned pumpkin. (Be careful not to buy pumpkin pie filling.)
Pumpkin Puree can also be made from scratch. If making homemade, be sure to allow time for it to drain well as homemade tends to have more moisture.
SPICE: The basic ingredients for this spice is nutmeg, cloves, cinnamon, allspice, and ginger. This spice can be purchased at the store or make homemade Pumpkin Pie Spice.
EVERYTHING NICE: I use semi-sweet chocolate chips but milk chocolate or chocolate chunks are great in these cookies too.
How to Make Pumpkin Chocolate Chip Cookies
When taken out of the oven, they should be just slightly underdone in the center and lightly browned on the bottom. This will produce a softer cookie.
- Cream butter, brown sugar, white sugar, and vanilla in a bowl (per the recipe below).
- Mix in pumpkin puree and egg. Add dry ingredients.
- Fold chocolate chips into the pumpkin mixture.
- Using a cookie scoop, drop onto an ungreased baking sheet.
- Gently press the cookies and bake.
Perfect Pumpkin Cookies
- Drain the pumpkin well by placing it in a strainer, this produces a better texture.
- Ensure the cookies don’t overcook or they won’t be moist.
- Fold the chocolate chips just until mixed.
- Cool on a wire rack for a few minutes before eating.
Once the cookies have finished cooling, place them in an air-tight container in the refrigerator.
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 Banana Bread that gets moister after it sits).
Place parchment paper between the layers in the container so they don’t stick together. Pumpkin Chocolate Chip Cookies can be frozen either before or after baking, making this the perfect cookie for make-ahead treats!
More Pumpkin Recipes You’ll Love
- The Best Fluffy Pumpkin Pancakes – Like eating dessert for breakfast!
- Pumpkin Bread
- Easy Pumpkin Muffins – Perfect with coffee.
- Pumpkin Cinnamon Rolls
- Fluffy Pumpkin Pie Dip – Reader favorite
- Creamy Pumpkin Oatmeal– healthy and so delish!
Did you love these Pumpkin Chocolate Chip Cookies? Be sure to leave a comment and a rating below.
Pumpkin Chocolate Chip Cookies
- 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 cups chocolate chips
- Preheat oven to 375°F.
- Line a strainer with paper towel and place pumpkin in the strainer to drain any moisture, about 5 minutes.
- While pumpkin is draining, combine flour, baking soda, baking powder, salt and pumpkin pie spice in bowl. Set aside.
- In a large bowl, cream together butter, brown sugar, white sugar and vanilla. Add drained 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 ungreased 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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