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.
Ingredients
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.
Storing Cookies
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
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 cups chocolate chips
Instructions
- 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.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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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.