The perfect batch of soft and chewy pumpkin chocolate chip cookies! This homemade cookie recipe is going to become a favorite, especially during the fall.
Check out our other delicious pumpkin recipes, such as Pumpkin Spice Latte or Pumpkin Bread!
PUMPKIN CHOCOLATE CHIP COOKIES
These delicious pumpkin chocolate chip cookies are truly the perfect treat, no matter the season! The cookie batter is loaded with pumpkin flavors and mixed with chocolate chips. Not only are these cookies easy to make but the batch of cookies come out perfect every time.
WHAT YOU NEED-
- Flour– Be sure to use high-quality all-purpose flour for the cookie batter. Make sure to properly measure out the flour, or your cookies will come out cakey and too thick.
- Baking Soda & Powder– Adding the baking soda and baking powder ensures that you will get big and fluffy cookies! Make sure you use fresh baking soda and baking powder.
- Pumpkin Pie Spice– Pumpkin pie spice gives the cookies additional pumpkin flavoring!
- Salt– When adding salt to cookies, it doesn’t make the batter salt, but it helps enhance the flavors!
- Butter– You want to use unsalted butter. The recipe also called for melted better, make sure you do NOT use hot melted butter. Allow the melted butter to sit and cool before making the cookie dough.
- Sugar– Both granulated and brown sugar are used for this cookie recipe. You can use either light or dark brown sugar for this recipe, we use light brown sugar.
- Vanilla– Adding vanilla extract to the cookie dough gives extra flavor!
- Egg– Adding an egg helps bind all the batter together.
- Pumpkin– Fresh or canned pumpkin puree will work in this recipe. Be sure to NOT use canned pumpkin pie filling but canned pumpkin puree.
- Chocolate Chips– You can use either milk chocolate chips, semi-sweet, dark chocolate, mini morsels, or regular morsels. You can also use chocolate chunks or chop up a chocolate bar!
HOW TO MAKE CHOCOLATE CHIP PUMPKIN COOKIES
These cookies are so easy to make, the perfect dessert when craving something quick!
- Line a baking sheet with parchment paper.
- Sift together the dry ingredients into a bowl, set aside.
- Add the pumpkin puree to a small bowl and with a paper towel plot push down to blot out the juices from the pumpkin.
- In a separate bowl, mix the cooled melted butter, sugar, vanilla, egg, and pumpkin.
- Add in the dry ingredients and mix until the dough is well combined. Pour in the chocolate chips and with a spatula mix to combine.
- Divide the dough into about 12 cookie dough balls. Add to the lined baking sheet and chill for 30 minutes.
- Preheat the oven and after chilling time, make sure that the cookies are spread 1-2 inches apart from each other on the baking sheet.
- Bake until slightly golden and then remove from the oven and let rest for 5 minutes.
- Serve warm or completely cool.
STORING BAKED PUMPKIN CHOCOLATE CHIP COOKIES
These are great to make ahead, make a double batch right away and store to enjoy! Here are 3 ways you can store your pumpkin chocolate chip cookies:
- Cookie Jar– These are great to store at room temp, add them to your cookie jar or into a container! The cookies will stay fresh at room temp for about 4-5 days.
- Fridge– Once the cookies are cool, you can transfer the cookies into a container or plastic bag and store in the fridge for up to 1-2 weeks.
- Freezer– These cookies freeze GREAT! Once the cookies are completely cool, transfer them to a freezer safe bag and freeze. (Double bag them if you really want to be safe with avoiding freezer burn.) The cookies can be in the freezer for up to 3-4 months!
| When ready to enjoy, just pop out how much you want and allow it to thaw for 20-30 minutes at room temp and enjoy! You can even warm them in the microwave and enjoy them with a glass of milk, so GOOD! |
QUESTIONS YOU MIGHT HAVE-
Yes! The purpose of chilling the cookie dough is so that all the fats solidify which will help when baking. If you make your cookies without chilling, the cookies will spread faster, giving you a puddle of a cookie.
You do not need to shape before chilling, we just recommend it because after the batter chills it hardens, making it hard to work with. If you decide to shape the balls after chilling, allow the dough to rest for about 10 minutes, so it’s easier to work with.
Yes! You can make the dough and then shape it into balls or just refrigerate all the batter in a covered bowl or bag. It can be made 3-4 days ahead of time and stored in the fridge.
We highly recommended that you blot out the juices from the pumpkin, but it is not a vital step.
No! You can use chopped chocolate bars or mini morels! You can also experiment with using white chocolate or even peanut butter morsels.
The cookie dough freezes GREAT! After you make the cookie dough, shape it into cookie balls and add it to a plate or tray and freeze for about 20 minutes. Once slightly hard, transfer to a freezer safe bag and free for up to 3 months!
When you are ready for some cookies, pop out a few cookies from the freezer and bake according to instructions, just the bake time will be a couple minutes longer, keep an eye on the cookies. You can also thaw them for a couple hours before baking.
This recipe makes about 12 regular shaped cookies! You can make smaller ones for larger ones, but you will need to adjust the bake time.
OTHER COOKIE INSPIRED RECIPES-
If you are a cookie lover, try these other delicious cookie recipes!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 1/3 cup all-purpose flour* sifted
- ¼ tsp baking soda
- ¼ tsp baking powder
- 1 tsp ground cinnamon
- 1 ½ tsp pumpkin spice seasoning
- pinch salt
- 1/2 cup unsalted butter , 1 stick melted & cooled
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/3 cup pumpkin puree
- 1 1/2 cups chocolate chip morsels
Instructions
- Line a large 17.5×11 inch baking sheet with parchment paper.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice into a bowl, set aside.
- In a separate bowl, mix the cooled melted butter, granulated sugar, brown sugar, vanilla, egg, and pumpkin puree until combined.
- Add in the dry ingredients and mix until the dough is well combined. Pour in the chocolate chips and mix to combined.
- Divide the dough into about 12 cookie dough balls. Add to the lined baking sheet and chill for 30 minutes in the fridge. (Do NOT skip the chill time.)
- Preheat the oven to 350℉. Once the cookies have chilled, make sure the cookies are spread 1-2 inches apart from each other on the baking sheet.
- Bake at 350℉ for 14-15 minutes until slightly golden and then remove from the oven and let rest for 5 minutes.
- Serve warm or completely cool.
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