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These pumpkin chocolate chip cookies are soft and chewy but not cakey and have the perfect balance of pumpkin spice and chocolate. Put them at the top of your fall baking list.
Why You’ll Love This Recipe!
Quick and Easy. You can have a batch of these cookies ready to enjoy in 30 minutes! No chilling or rolling involved.
The Perfect Flavor Combo! Pumpkin and chocolate are a match made in heaven and these chocolate chip pumpkin cookies are the perfect way to celebrate fall. This is sure to become one of your favorite pumpkin recipes.
Amazing Texture. I have found that a lot of pumpkins cookies are really cake like due to the moisture in the pumpkin puree. I prefer my cookie to have the texture of a cookie and like them soft and chewy. The melted butter in this recipe helps give you that chewier texture.
Ingredients Needed
- Butter, I use salted butter.
- Sugar, granulated and brown sugar
- Pumpkin Puree, not pumpkin pie filling
- Egg
- Vanilla Extract
- Bread Flour, I love the texture bread flour gives the cookies but you can use regular all purpose flour if needed.
- Baking Soda
- Salt
- Cinnamon
- Pumpkin Pie Spice
- Chocolate Chips, semi-sweet or milk chocolate chips.
How to Make Pumpkin Chocolate Chip Cookies
- Melt butter in a bowl and allow to cool.
- Add sugars to the melted butter and beat until fluffy.
- Add in pumpkin, egg and vanilla and mix to combine.
- Mix in flour, baking soda, salt, cinnamon and pumpkin spice into wet ingredients until just combined.
- Add into chocolate chips into mixture and stir until just incorporated.
- Place a spoonful of cookie dough or use a cookie scoop to scoop cookie batter onto a parchment paper covered cookie sheets.
- Bake at 350 degrees for 10-12 minutes.
- Cool cookies on a wire rack.
Tips from leigh Anne
- Don’t overmix the dough. Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies tough and airy instead of chewy.
- Add a sprinkle of salt on top. A pinch of flaky sea salt right before baking brings out the sweetness of the chocolate and balances the cozy pumpkin flavor.
- Choose your chocolate wisely.Semi-sweet chocolate chips are classic, but try dark chocolate for a richer flavor or milk chocolate for extra sweetness.
- Let them rest on the pan. After baking, let your cookies sit on the baking sheet for 5 minutes before moving them to a rack — they’ll finish setting up perfectly soft in the center.
- Freeze for later. Scoop dough balls onto a baking sheet, freeze until solid, then store in a bag. You can bake them straight from frozen whenever the craving hits!
- Chewier Cookie. If you want your cookie even chewier, blot your pumpkin puree with a paper towel before adding it into the batter, removing some of the moisture will make the cookie even chewier.
Frequently Asked Questions
Can I add nuts to the pumpkin chocolate chips cookies?
Nuts can definitely be added. Use pecans or walnuts. I’d add in about 1/2 cup of nuts.
Can I use pumpkin pie filling instead of pumpkin puree?
Nope! Pumpkin pie filling has added sugar and spices that will change the flavor and texture. Stick with 100% pure pumpkin for best results.
How should I store pumpkin chocolate chip cookies?
Store them in an airtight container at room temperature for up to 4 days or keeping them in the refrigerator, they will last 5-6 days. They stay soft and moist! You can also freeze the baked cookies or dough balls for longer storage.
Can I make these gluten free?
Absolutely. Substitute your favorite 1:1 gluten-free flour blend, and the cookies will still turn out soft, chewy, and full of fall flavor. My favorite is Bob’s Red Mill Cup to Cup gluten free flour.
These Pumpkin Chocolate Chip Cookies are everything you love about fall — soft, spiced, and full of melty chocolate goodness. They’re cozy, comforting, and just the right balance of pumpkin and sweet. Whether you’re baking them for a fall get-together, packing them in lunchboxes, or enjoying one warm from the oven with a cup of cider, these cookies are guaranteed to become a new seasonal favorite. Bake a batch (or two!) and share the pumpkin love.
Check out more of my favorite cookie recipes:
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Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup butter salted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 egg
- 2 tsp vanilla
- 2 cups bread flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1 cup chocolate chips semi sweet or milk chocolate
Instructions
- Preheat oven to 350 degrees F.
- Melt butter and cool
- Beat together butter and sugars. Add in pumpkin, egg and vanilla. Mix to combine
- Add in flour, baking soda, salt, cinnamon and pumpkin spice. Mix until just combined. Add in chocolate chips and stir until just incorporated.
- Scoop cookies onto a parchment covered baking sheet and bake for 10-12 minutes.
Tips & Notes:
- Don’t overmix the dough. Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies tough and airy instead of chewy.
- Add a sprinkle of salt on top. A pinch of flaky sea salt right before baking brings out the sweetness of the chocolate and balances the cozy pumpkin flavor.
- Choose your chocolate wisely.Semi-sweet chocolate chips are classic, but try dark chocolate for a richer flavor or milk chocolate for extra sweetness.
- Let them rest on the pan. After baking, let your cookies sit on the baking sheet for 5 minutes before moving them to a rack — they’ll finish setting up perfectly soft in the center.
- Freeze for later.Scoop dough balls onto a baking sheet, freeze until solid, then store in a bag. You can bake them straight from frozen whenever the craving hits!
- Chewier Cookie. If you want your cookie even chewier, blot your pumpkin puree before adding it into the batter, removing some of the moisture will make the cookie even chewier.
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