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.
For more pumpkin treats, try this delicious pumpkin fudge topped with pecans or pumpkin spice Rice Krispie Treats.
Or, check out these easy 2-ingredient pumpkin donuts recipe. How cute are these pumpkin donut holes?
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.
PRINTABLE recipe
pumpkin chocolate chip cookies
The BEST pumpkin chocolate chip cookies, filled with pumpkin and seasonal spices. Delicious, soft cookies that are a bit cakey.
Ingredients
- 2 ¼ cups all-purpose flour (288 grams)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 2 sticks butter, slightly softened (226 grams)
- ¾ cup packed light brown sugar (156 grams)
- ½ cup sugar (100 grams)
- ¾ cup of a can of pure pumpkin puree, such as Libby's (189 grams)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups (12 ounces) semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- In a bowl, briefly whisk the flour, salt, baking soda, baking powder, and spices. Set aside.
- In a bowl with a hand mixer or in the bowl of a standing mixer, place the butter and beat.
- Beat in the sugars, scraping down the sides of the bowl as needed.
- Add the egg and vanilla and blend well.
- Blend in the pumpkin puree.
- Gradually stir in the flour mixture.
- Stir in the chocolate chips. (See note below.)
- Line baking trays with parchment paper.
- Use a 1-tablespoon cookie scoop to scoop generous balls of dough onto your trays, 12 cookies per tray.
- Bake one tray at a time until set, 10 to 12 minutes.
- Keep unused dough in refrigerator in between batches. Do NOT put dough on hot trays.
- Cool 10 to 15 minutes on baking tray and move to wire racks.
- Store in a container at room temperature up to a week. May also freeze cookies for 3 months.
Notes
While most recipes call for unsalted butter, my personal preference is to use salted.
We recommend using a digital scale to weigh ingredients.
An oven thermometer ensures your oven is at the proper temperature.
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. If you're reusing baking trays, make sure they are completely cool before adding new cookies.
Keep the dough in the refrigerator in between baking batches.
If your cookie scoop starts to get sticky, clean in between batches.
OPTIONAL: Instead of mixing them all into the dough, reserve ½ cup of the chocolate chips and sprinkle on the cookies before baking.
Nutrition Information:
Yield:
58Serving Size:
1Amount Per Serving: Calories: 71Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 61mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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.
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