Pumpkin Chocolate Chip Cookies are soft, cake-like, cookies that are perfect for fall!
Pumpkin Chocolate Chip Cookies
I was walking through Trader Joe’s, getting fruits & veggies to make baby food, when I saw the canned pumpkin.
Like everything at Trader Joe’s, the packaging made me want to buy it. So I did. (it doesn’t take much) I was also swayed by the Honeycrisp Apple Cider, which is awesome.
I got home and wasn’t sure what I wanted to make, given my new found pumpkin love, but I decided I hadn’t had cookies in quite awhile and needed some.
INGREDIENTS
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Butter
- Sugar
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Canned Pumpkin
- Flour
- Baking Soda
- Salt
- Cinnamon
- Nutmeg
- Chocolate Chips
TOOLS FOUND ON AMAZON TO HELP YOU:
I mentioned it on Instagram and Facebook, but Baby Girl isn’t much of a napper. 20-30 minutes is her average.
She’s a champ at night (knock on wood) so I won’t complain, but trying to cook/bake during the day is like a Quickfire Challenge (any Top Chef fans?). I got about halfway through these when she woke up – thanks to a delay with my hand mixer crapping out.
They’re super moist, pillowy, cake-like cookies that have a mild pumpkin flavor. And you can make them really quickly 🙂
HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES
- STEP ONE: Line a baking sheet with parchment paper or a silicone baking mat & set aside.
- STEP TWO: In a large bowl, beat the softened butter and then add the sugars and beat until light & fluffy.
- STEP THREE: Add in the eggs, one at a time mixing in between, then add the vanilla and pumpkin. Mix well.
- STEP FOUR: In another large bowl, whisk together the dry ingredients and then add, in thirds, to the pumpkin mixture and mix. Fold in the chocolate chips.
- STEP FIVE: Chill the dough for at least an hour so it can firm up. Once chilled, scoop the dough onto your prepared baking sheet and bake at 350 for 15 minutes or until edges start to brown. Remove from the oven, let rest for a few minutes, and then remove and enjoy!
NEED MORE PUMPKIN BAKING IDEAS? TRY THESE:
- Pumpkin Chocolate Chip Muffins
- Pumpkin Chocolate Marble Bundt Cake
- Cinnamon Sugar Pumpkin Donuts
- Pumpkin Bars with Cream Cheese Frosting
Click here to view my entire collection of cookie recipes.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter at room tep
- 1 cup granulated white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 cups flour
- 2 teaspoons baking soda
- ½ teaspoons salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 cups chocolate chips I used dark chocolate
Instructions
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or a silicone mat. Set aside.
- In a large bowl, add the softened butter and beat until smooth.
- Add in the white and brown sugars, while beating, until light and fluffy.
- One at a time, add in the eggs, beating in between, then add in the vanilla and pumpkin, beating to combine.
- In another large bowl, add the flour, baking soda, salt, cinnamon, and nutmeg and whisk together.
- In thirds, add the flour mixture to the pumpkin mixture, while beating.
- Stir in the chocolate chips.
- The dough will be very soft. I recommend chilling the dough for at least a half hour to firm it up. It will be easier to work with and the cookies will spread less.
- Use a medium cookie scoop (approximately 2 TB) to scoop the chilled dough onto your prepared cookie sheet. [I poked a couple extra chocolate chips into the scooped dough balls to pretty them up.]
- Bake for 15 minutes or until the edges are slightly brown.
- Remove from the oven and let them rest on the cookie sheets for a couple minutes, then use a spatula to transfer them to a cookie rack.
Video
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Yummmyyy,.. I will be making some this weekend,.. Thank you…
Happy to hear it! I hope you like them 🙂
These cookies were quite delicious. I roasted 2 mini pumpkins instead of canned pumpkin puree and I left them in the oven for about 18 – 20 minutes.
I’m glad you liked them! Thanks for reporting back with that tip 🙂
This recipe is great! My cookies came out fluffy and a bit cake-like. The pumpkin flavor really came through in this recipe and the chocolate chips were a great addition and not too overpowering. I will absolutely make these again!
I’m so glad you liked them! Thank you for reporting back ❤️
can i freeze the cookies once baked? i’d like to make them for a shower but would like to bake them a few days in advance.
Hi! Yes, you can freeze from baked and just thaw on the counter overnight. Because it’s pumpkin, I’m worried they might get a bit moist. I actually like to portion out the dough, flash freeze, then move to a freezer bag. They bake really well from frozen. Just a personal preference, if you have time.
These cookies turned out great! They’re lighter and fluffier than your average cookie and they have a great flavor. Just the right amount of pumpkin flavor!
Thanks, Rebecca!
I made these today and they turned out great! Light and fluffy and truly makes 4 dozen cookies. I used dairy free chocolate chips and dairy free butter to make them dairy free and they still worked great! I love every recipe I try from this site!
Thank you, Jennifer!
I would love to try these. I was wondering if you could give me an idea of what size cookie scoop you are talking about using. I have probably at least 10 different size cookie scoops, so when you just say that you used a cookie scoop, I am looking at all the ones I have thinking, “Which one?” Thanks for your help!
Hi Suzanne – I updated to say medium/approx. 2 TB.
Can I make these without the chocolate chip? I’m not a fan of chocolate chips.
Sure 🙂
Melissa, OH MY!!!This is the best pumpkin cookie recipe I’ve ever come across.. It was perfect. Nothing needed to be changed. And it was delicious. What else can I say… amazing. I usually don’t leave a message but these were so good. I had to thank you.
Jane! I love this. Thank you so much for reporting back, it is always appreciated!
Looks awesome!!!. Any storage tips?
Yes, I need to add that! Airtight container (or storage bag) at room temperature for up to 5 days (really a week, but best in 3-5 days).
These are so easy and so good. The first time I made them I followed the recipe exactly (although I use a stand mixer.) The second time I doubled the cinnamon and nutmeg. Added a dash of ginger and clove, and used semi sweet chips. They were perfect, everyone loved them.