With the flavors and aroma of fall, these chewy pumpkin chocolate chip cookies are a new favorite!
pumpkin chocolate chip cookies
I'm surprised I have any of these pumpkin chocolate chip cookies left to photograph, because I could NOT stop eating them.
Perfectly sweet and full of pumpkin flavor and seasonal spices, these cookies are soft and a bit cakey. The balance of chocolate and pumpkin is just right.
more chocolate chip cookies you'll love
tools to make pumpkin chocolate chip cookies
You'll need the standard ingredients for chocolate chip cookies, in addition to pumpkin puree and spices. While you may use pumpkin pie spice, I find individual spices are more flavorful and effective.
These cookies use ground cinnamon, ginger, nutmeg, and cloves. Be sure to buy a can of pure pumpkin puree (Libby's is my preferred brand) and NOT a can of pumpkin pie filling.
A one-tablespoon cookie scoop helps portion your dough perfectly.
This is a large batch of cookies, so you'll need several baking trays.
Line your trays with parchment paper for best results.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.
I use an oven thermometer for accuracy. (This is how I know my oven runs 25 degrees cold.)
more TIPS to make pumpkin chocolate chip cookies
Store cookies at room temperature in a container for up to a week. You may also freeze cookies.
Bake only ONE TRAY at a time on the center rack of your oven. Stacking trays in the oven leads to unevenly baked cookies.
If you're reusing baking trays, make sure they are completely cool before adding new cookies.
I always line my baking trays with parchment paper.
Keep the dough in the refrigerator in between baking batches.
If your cookie scoop starts to get sticky, clean in between batches.
OPTIONAL: For curb appeal only! Instead of mixing them all into the dough, reserve ½ cup of the chocolate chips and sprinkle on the cookies before baking.
What to do with leftover pumpkin puree
Because we only use part of a can of pumpkin, here are a few ideas for using up the leftovers.
- Stir a few tablespoons into your pancake or waffle batter.
- Add a bit into your morning oatmeal.
- Mix a tablespoon of pumpkin into your hot coffee.
- Grab the blender and mix vanilla ice cream with pumpkin and milk to make a pumpkin milkshake.
- Add a dollop to your smoothies.
- Mix in pumpkin to your chili, soups, or stews.