For me, having pumpkin chocolate chip cookies fresh from the oven gives a similar feeling to the nice memories of autumn evenings spent with my mother and sister helping cook sweets.
It’s simply the best of warm spices and choco, which is Extensional yet comforting like a hug in cookie form. These pumpkin cookies are a serious favorite in our house when it starts to get chilly and we all want those warm, spicy, autumnal flavors.
These are definitely cookies you could whip up in 20 minutes one afternoon or save for the holidays, either way, chocolate chip pumpkin cookies are awesome.
They are tender, moist, and filled with that wonderful pumpkin taste that is complimented well by the melting chocolate chips. Pumpkin desserts are always delicious and these Halloween cookies shall be something you should not miss!
Why You’ll Love This Pumpkin Chocolate Chip Cookies
Well, there must be hundreds of things to love with these pumpkin cookies! First of all, the taste is incredible – the warm spices complement the sweet chocolate wonderfully – the recipes give a warm and delicious experience.
These chocolate chip pumpkin cookies are not only yummy but easy to make as well; despite the fact that I made them from scratch.
You will be surprised how quickly you can whip up a batch with literally only a handful of ingredients. What is more, they are rather multifunctional!
So, you bake these lovely fall cookies for a party or for your family dinner, and everyone, including the kids, is guaranteed a treat.
Loved these easy Pumpkin Chocolate Chip Cookies? You won’t want to miss our scrumptious Strawberry Cheesecake Cookies and Classic Chocolate Chip Cookies!
Ingredients Notes
To make these delightful chocolate chip pumpkin cookies, you’ll need the following ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chocolate chips (semi-sweet or dark)
When picking out your pumpkin puree, look for organic options if you can; they often have a richer flavor. And don’t hesitate to try different types of chocolate chips!
Milk chocolate, dark chocolate, or even white chocolate can bring a unique twist to your fall cookies.
If you need to make any substitutions, unsweetened applesauce can work wonders as a butter alternative for a lighter version, while flax eggs are a fantastic choice for vegan baking.
How to Make Pumpkin Chocolate Chip Cookies
I bet a lot of you think that making these scrumptious pumpkin cookies is really difficult, and it isn’t! If you follow these instructions, you will soon be bathing in its glory of having homemade cookies all warm and ready to eat.
1. Preheat your oven to 350°F (175°C). This step is key to getting those cookies just right! While your oven warms up, grab a large mixing bowl and cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy—this usually takes about 2-3 minutes.
2. Next, beat in the eggs one at a time, followed by the vanilla extract and pumpkin puree. The mixture should be smooth and slightly glossy, and the pumpkin will give it a lovely color and flavor.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined. You don’t want to overmix here, as that can make your cookies tough.
4. Now comes the fun part! Fold in the chocolate chips until they’re evenly distributed throughout the dough. At this point, you can also add in any nuts or dried fruit if you like for an extra twist.
5. Drop tablespoon-sized balls of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake in your preheated oven for 12-15 minutes or until the edges are golden. Your kitchen will start smelling heavenly!
6. Once baked, let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This cooling time makes them perfectly chewy.
Enjoy your delicious chocolate chip pumpkin cookies with a glass of milk or a warm cup of coffee! Join us on Facebook for more recipes!
Tips for Making the Best Pumpkin Chocolate Chip Cookies
You’re going to love these cookies! For the full printable recipe, just scroll down below!
For the best pumpkin cookies, always use canned pumpkin puree, as it gives a richer flavor than fresh pumpkin.
Make sure to measure your flour correctly—spoon it into the measuring cup and level it off to avoid dense cookies.
Chilling the dough for about 30 minutes before baking can help prevent spreading and give a chewier texture.
Lastly, don’t skip the cooling time; letting them sit on the baking sheet for a few minutes makes a world of difference in their texture.
Print
Pumpkin Chocolate Chip Cookies
Experience the warmth of fall with these soft and chewy Pumpkin Chocolate Chip Cookies. Each bite combines rich pumpkin and sweet chocolate, infused with cozy spices like cinnamon and nutmeg.
- Total Time: 40 minutes
- Yield: 12 cookies
Ingredients
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, then add the vanilla and pumpkin puree. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually mix into the wet ingredients.
- Fold in chocolate chips.
- Drop tablespoon-sized balls onto a lined baking sheet, spacing 2 inches apart.
- Bake for 12-15 minutes until edges are golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For a chewier cookie, chill the dough for 30 minutes before baking.
- These cookies freeze well—store them in an airtight container for up to three months!
What can I use as a substitute for pumpkin puree in Pumpkin Chocolate Chip Cookies?
If you don’t have pumpkin puree on hand, unsweetened applesauce is a great alternative! It will still give you that moist texture, although the flavor will be a bit different.
You can also try butternut squash puree if you’re looking for something with a similar consistency.
Can I freeze chocolate chip pumpkin cookies?
Absolutely! These cookies freeze wonderfully. Just let them cool completely, then store them in an airtight container or freezer bag. They’ll stay fresh for up to three months.
When you’re ready to enjoy them, simply thaw them at room temperature or pop them in the microwave for a few seconds for that fresh-baked taste!
Serving Suggestions
These chocolate chip pumpkin cookies are best enjoyed together with a warm chai tea or a pumpkin spice latte. When it comes to spices they are perfect for me with the sweet taste of cookies!
Sometimes when it is chilly outside I like to have them as a family tradition with a scoop of vanilla ice cream in the evening for a little fall dessert.
You can also take them to school in tins or offer them at parties—everybody enjoys these sweets during particular seasons.