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 link 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
Course Cookies, Dessert
Cuisine AmericanIngredients
- 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.)
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 :)
Could this recipe be used for a cookie cake!?
I’ve only made the recipe as written. Sounds delicious, please let us know how it turns out if you try it!
Absolutely love these they are delicious thanks for the recipe!
Hi! Can I use salted butter? If so should I skip the salt or still add it?
If you use salted butter I would suggest skipping the additional salt.
I love this recipe, easy to make. I only added a cup of chocolate chips. My husband loved. My aunt made pumpkin puree and I was excited to find a recipe for. I came across this site. My first time. I will be back “Thank You” can’t wait to make another double batch.
I am so glad you enjoyed the cookies Deb!
Hi Holly,
Sorry if this is a silly question but how big are your cups? I’m used to working with ounces.. thanks!
1 cup = 8 liquid ounces Anna. Hope that helps!
Can these cookies be frozen after they are baked?
Hi Irene, you can freeze Pumpkin Chocolate Chip Cookies either before or after baking!
My cookies are abit dry and not chewy in center. Used less choc chips and used Sugar in the Raw. Would these factors be a contributor? Also live at 4500 feet in SLC utah?? Anyway still taste great!
Sorry to hear that Barbara, glad you still enjoyed them. I have never baked with Sugar in the raw so I am not sure if that is what is causing the issue.
Just finished making these cookies and WOW! Forgot pumpkin spice and all I had was cinnamon and nutmeg. These cookies turned out great and are delicious! Thank you!!! Mmmm!!!
So happy to hear that Stephanie! We love these cookies too.
I don’t have any pumpkin spice. Can I sub nutmeg, cloves, cinnamon that I would use in a pie?
You sure can! You can just add a little of each or use this homemade pumpkin pie spice recipe.
I think next time I will use less salt. I’m used to an 1/8 of a teaspoon. This was a little too much for my liking, but Overall a very DELICIOUS Cookie!!! I used extra spices as well it really made a difference.
I am so glad you enjoyed it Becky despite being a little saltier than what your palette prefers!
We had a beautiful fall day here last weekend in Portland and I just had to have all the things fall… bought a PSL at the Starbucks, slow cooked a beef bourgignon stew in the crockpot and I just needed a pumpkin/cinnamon/spice dessert and I thought cookies would be easy and delicious. Stumbled on this recipe. BOY HOWDY am I glad I did. I have since (6 days!) made 5 batches of these cookies and take them to work or other meetings and they don’t last 15 minutes. I mean, when I get in a baking kick, I bake a lot of cookies and cakes, etc. They’re always well received, but these FLY out of whatever container they’re in… and not just into my belly! I skip the referigeration and the press-down steps, use a cookie scoop and plop straight into the oven for 11-12 minutes. They are perfect, and cakey, and have that pumpkin tang with a bit of cinnamon, ginger, and clove that leave your mouth dancing. THANK YOU. My favorite cookie recipe… and for me that’s HIGH praise. Cheers from the Pacific Northwest!
I think you just described my perfect fall day Joshua! PSL’s, a delicious fall meal, and all the pumpkin baking!! So happy to hear everyone is loving them, including you! Thanks for sharing! Happy Fall!
Can I make these cookies with fresh pumpkin?I live in Europe and Have no access to canned pumpkin puree .
Thanks
Fresh pumpkin should work perfectly Benny! You can follow this homemade pumpkin puree recipe to make your own!
How long can the dough go in the freezer before spoiling?
The dough should last 4-6 months in the freezer. It may last even longer if well packaged. Enjoy Charity!
I added some dried sweetened cranberries (craisens ) for the last few cookies that didn’t get chocolate chips mixed in. Wow, these taste great. May substitute that next time for all the chocolate chips!
Delicious! I had some extra Libbys pumpkin pie filling left over from making a pumpkin loaf, cookies turned out perfect. I really like how fluffy they turned out.
I’m so glad you loved them Donna!
I made these cookies six years ago when my son was a baby and they were delicious then. I was a little worried they wouldn’t taste the same as I am not an avid baker, but my son and I made them last night and they were exactly the same. I absolutely Love them. I want to make more but I am out of butter, can I substitute vegetable oil? I really really love these.
I’ve never tried it, but I’d suggest trying shortening or or coconut oil. Let us know how it works out for you!
My cookies turned more into cookie puffs that tasted like muffins instead of the chewy cookies that show in the pictures I was hoping for. The taste is great but the texture is disappointing. I would recommend doing half the amount of baking powder and baking soda to get the chewy goodness.
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.
OMG the best cookies I have ever made. Seriously. Do you have a similar Chocolate Chip Cookie recipe?
So glad you loved it Cassandra! Yes, you can find my Chocolate Chip Cookie Recipe here!
375 degrees for 15 minutes was too long. Try lower temperature for longer (-:
Agreed. Will try for 10-12 minutes
Do you know what the nutritional information is on this recipe?
The best way to get the nutritional info would be to plug it into a nutritional calculator, there are several free ones available if you google them. :)