Pumpkin Chocolate Chip Cookies

Why I Love This Pumpkin Chocolate Chip Cookie Recipe

Want to know what’s even better than soft chocolate chip cookies (or even soft pumpkin cookies) made from scratch? A soft homemade chocolate chip cookie that’s full of spiced pumpkin flavor! Come fall, I make batch after batch of these pumpkin chocolate chip cookies. Here’s why I think they’ll be super popular at your house too:

• Soft and chewy. You’ll find that a lot of homemade pumpkin cookies come out cakey, but not these! I didn’t stop tweaking the recipe until they achieved the perfect soft texture every time. I save the cakiness for my favorite pumpkin cake!
• Rich and moist. Not only does the pureed pumpkin help to provide that drool-worthy, decadent taste, but it also acts a lot like a leavening agent and keeps your cookies moist.
• Cozy and comforting. The classic medley of warm fall spices in these cookies (i.e. cinnamon, nutmeg, ginger, etc.) will make your kitchen smell AMAZING.

What You’ll Need

These chocolate chip pumpkin cookies require only a few staple ingredients. Here’s a list of what to have on hand. You’ll find a printable list along with the full recipe details in the recipe card down below.

• Unsalted butter – Make sure to melt this before you begin. If you’d prefer to use salted butter, just leave out the additional salt that comes later in the ingredients.
• Sugar – This recipe calls for both granulated sugar and brown sugar.
• Vanilla extract – Pure vanilla extract works best, rather than imitation vanilla.
• Pumpkin puree – Canned is best. Also, make sure you’re using 100% pumpkin puree and NOT pumpkin pie filling. They both come in cans, but they aren’t the same thing!
• All-purpose flour
• Spices – Cinnamon, nutmeg, cloves, and ginger are used for the perfect spice flavor. You can replace the individual spices with pumpkin pie spice, but I prefer adding my own spice blend for the BEST taste.
• Baking soda and salt – Feel free to use sea salt, kosher salt, etc.
• Chocolate chips – I generally use semi-sweet chocolate chips, but you can use milk chocolate, dark chocolate, or even white chocolate chips.

How to Make Pumpkin Chocolate Chip Cookies

I went through six or seven versions of this recipe before I got to the perfect one. And it was 100% worth it. I am in love with the final product! These pumpkin chocolate chip cookies are super easy to prepare. Follow these steps, and remember to scroll to the recipe card below the post for printable instructions.

• Mix the dry and wet ingredients separately. First, whisk the flour and dry ingredients together in a bowl. In a separate bowl, cream the butter and sugars together with the remaining wet ingredients.

• Combine. Add the dry ingredients to the wet batter and mix to form the pumpkin cookie dough. Lastly, fold in the chocolate chips.
• Chill. Place the dough into the fridge to chill for at least 1 hour, or overnight.

• Shape the cookies. Scoop the cookie dough into balls and place them onto a lined cookie sheet, pressing gently on each cookie. Place a few extra chocolate chips on top of each cookie before baking.
• Bake. Bake the cookies at 350ºF for 10-15 minutes, or until they just look fully baked. They should not look underbaked. Afterward, let the cookies cool on the cookie sheet for a few minutes before moving them to a wire rack.

Recipe Tips

• Use canned pumpkin puree. Fresh pumpkin puree would work in these cookies, but it tends to hold a lot of extra moisture. If you’d like to use fresh pumpkin puree anyway, I recommend patting it dry with paper towels first to draw out the excess liquid.
• Don’t skimp on the chill time. The cookie dough needs to chill for at least 30 minutes before it’s rolled into balls. This helps it stick together better.
• Don’t overmeasure. Incorrectly measured ingredients, like flour, can lead to dry, crumbly cookies instead of soft, chewy ones. Spoon the flour into your measuring cup (don’t scoop from the bag) to avoid packing too much in. Check out my tutorial on how to measure flour correctly for details.
• Avoid overbaking the cookies. Take your cookies out of the oven once the edges are firm, even if the centers still look a little raw. As they rest on the cookie sheet, they’ll finish baking.
• Try freezing the dough. If desired, you can store your balls of cookie dough in the freezer for up to 2 months. Wrap each one in plastic wrap and keep them in a freezer-safe container. Bake the cookies straight from frozen, adding a few extra minutes to the cooking time.

Easy Variation Ideas

As is the case with regular chocolate chip cookies, you can fold any mix-ins you’d like into the dough for these pumpkin chocolate chip cookies. Just be sure not to over-mix it in the process. I also sometimes like to frost these cookies (my tangy cream cheese frosting goes great with the pumpkin spice!) or add a sprinkle of sea salt for a sweet-savory contrast. Here are some more easy ideas:

• Add nuts. Chopped pecans or walnuts would both be great choices. For extra sweetness, try candied pecans.
• Dried fruit. I recommend dried cranberries or dried apricots in these pumpkin cookies.
• More mix-ins. In place of (or in addition to) chocolate chips, fill these cookies with cinnamon chips, mini marshmallows, or toffee bits. You can also make pumpkin butterscotch chip cookies.
• Another frosting. Top these cookies with chocolate frosting or vanilla buttercream.

How to Store Pumpkin Chocolate Chip Cookies

• Storing. Pumpkin chocolate chip cookies can be stored at room temperature. Just keep them in a single layer in an airtight container and enjoy them within 4 days.
• Freezing. These cookies freeze well in a freezer-safe container for up to 2 months. They may look a little different after they’re thawed, but they’ll taste the same! Be sure to defrost the cookies on the counter the night before you plan to eat them.

More Pumpkin Recipes

• Pumpkin Cupcakes
• Pumpkin Bread
• Classic Pumpkin Pie
• Pumpkin Cheesecake Cookie Cups
• Pumpkin Cheesecake Bars