Soft, chewy, and delectable PUMPKIN CHOCOLATE CHIP COOKIES made with real pumpkin puree and homemade pumpkin spice. It’s so easy to make with ingredients you can easily find or make at home. Get a glass of milk and prepare for a cozy night with these amazing fall snacks!
It’s officially the season for pumpkin dishes! From entrees to desserts, you can twist a lot of recipes by adding pumpkin.
I personally love Pumpkin Chocolate Chip Cookies, always have and always will, and my friends love it, too. We can’t get enough of it especially when we pair it with coffee, milk, and tea! It’s a convenient snack I enjoy anywhere at any time! Plus, I can easily make batches ahead.
Have your kids enjoy these bites and let them judge how terrific they taste.
Pumpkin Chocolate Chip Cookies Recipe
Making Pumpkin Chocolate Chip Cookies are basically similar to how you’ll make regular cookies. It’s crucial to know how each ingredient affects the final product so you can adjust to your preference. Here are the ingredients separated on how they affect the final product.
Unsalted Butter – This will be the base of our cookie that will hold all the ingredients. It also helps in ensuring the chewiness of our treat.
Brown Sugar – Aside from being a sweetener, it is also an ingredient that helps ensure moisture. Molasses in this ingredient has a water content that makes our cookie sweet and moist.
Granulated sugar – Dry sugar to draw out any excess moisture. We don’t want soggy cookies right?
Egg – This will bind all the Pumpkin Cookie ingredients together. This also contains moisture so that’s another plus.
Vanilla Extract – This liquid will add a smooth flavor to our dish. It may or may not contain water depending on what kind you’ll use. Most products are based on vodka. (Check out my Homemade Vanilla Extract HERE)
Flour – This ingredient will serve as the body of our cookie. Unfortunately, the cookie isn’t gluten-free because of this ingredient. You may opt to use an alternative but a different kind of flour gives you a different texture and consistency.
Baking Soda and Baking Powder – This will rapidly increase the volume of our cookies to increase each batch’s yield. This also makes your cookies cakier.
Pumpkin Purée – Remember when I said that we’ll use real pumpkin? This is it! The pureed form will yield some moisture for our cookies but you better anticipate the creamy flavor more! It also has a nice warm autumn hue.
Pumpkin Spice – Because it’s the season to pumpkin spice everything! (Go check out my Homemade Pumpkin Spice HERE)
Cinnamon – a touch of woody-earthy sweetness wouldn’t hurt. And it complements well with the fall flavors that we’re going for this cookie recipe.
Chocolate Chips – It wouldn’t be Pumpkin Chocolate Chip Cookies without Chocolate Chip. You know and love this ingredient so never forget it!
Some ingredients here can be changed to fit your dietary requirements. You might want an eggless, gluten-free, and vegan-friendly Pumpkin Chocolate Chip Cookies. Fortunately, that is possible. Use applesauce instead of eggs. This gives the mixture more moisture and binds the ingredients together.
You may also swap your regular flour with almond flour, to make sure that your mixture is gluten-free. Lastly, use dairy-free chocolate chips.
Oats are awesome ingredients for cookies and it totally makes sense to put it in Pumpkin Chocolate Chip Cookies. The oats will instantly regulate the moisture from the pumpkin. Be careful not to add too much as this might make your treats too dry and hard.
Making The Cookies Ahead
Can you make Pumpkin Chocolate Chip Cookies ahead of time? Yes, you can!
Let the batch of fresh cookies rest until it reaches room temperature. You can then seal these in dry airtight containers and place these in the fridge. Remember to keep it in a cool dry place so that it won’t easily go stale. Leaving it exposed in the fridge can easily dry these goodies.
I recommend eating this within three days.
You may also freeze UNBAKED cookie dough for up to 3 months. Chill them first in the refrigerator for an hour or until hard to touch. Then transfer them into Ziploc bags or freezer-safe bags. Don’t forget to label them. And when you’re ready to bake, just pop them in the oven in a baking sheet pan and add an extra minute of baking time. No need for you to thaw them.
More Pumpkin Recipes
Can’t get enough of anything pumpkin? Check these out.
How to Make Pumpkin Chocolate Chip Cookies
Preheat the oven to 350 Degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside, while you make the cookies. Using a hand mixer, mix the butter, and brown, and granulated sugar for about 5 minutes or until light and fluffy. Be sure to scrape the sides of the bowl as needed.
Stir in the egg, vanilla extract, and pumpkin puree. Add flour, salt, baking soda and powder, pumpkin spice, and cinnamon spice. Continue mixing until all the ingredients are incorporated.
Fold in the chocolate chips, and let it rest in the fridge for about 15 minutes. This will ensure that the cookies do not flatten out.
When ready, scoop out about 1.5 tablespoons of cookie dough onto the prepared baking sheet, repeat until the dough has been used up. Allow some room between each dough for spreading. Bake for about 10-12 minutes (take them out after 5 minutes to top additional chocolate chips, if desired, then continue baking), or until the edges begin to crisp and turn golden brown. Do not be tempted to overbake the cookies as it might look undercooked. It will firm up as it cools down. Allow to fully cool on the baking sheet before serving.
Watch How To Make It
Pumpkin Chocolate Chip Cookies
- 6 ounces (170.1g) unsalted butter , softened
- ½ cup (100g) granulated sugar
- ½ cup (99g) dark brown sugar , packed
- 1 large egg
- 2 teaspoons (8.4g) vanilla extract
- 1 cup (240g) pumpkin puree
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5g) salt
- ¾ teaspoon (4.5g) baking soda
- 1 teaspoon (4g) baking powder
- 1 teaspoon (1.89g) pumpkin spice
- ¼ teaspoon (0.65g) cinnamon spice
- 1 ½ cups (225g) semi-sweet chocolate chips
- Preheat the oven to 350 Degrees F (176 C). Line a baking sheet with parchment paper or a silicone mat. Set aside while you make the cookies.
- Using a hand mixer, mix the butter and brown and granulated sugar for about 5 minutes or until light and fluffy. Be sure to scrape the sides of the bowl as needed.
- Stir in the egg, vanilla extract, and pumpkin puree.
- Add flour, salt, baking soda and powder, pumpkin spice, and cinnamon spice. Continue mixing until all the ingredients are incorporated.
- Fold in the chocolate chips, and let it rest in the fridge for about 15 minutes. This will ensure that the cookies do not flatten out.
- When ready, scoop out about 1.5-tablespoons of cookie dough onto the prepared baking sheet, repeat until the dough has been used up. Allow some room between each dough for spreading.
- Bake for about 10-12 minutes (take them out after 5 minutes to top additional chocolate chips, if desired, then continue baking), or until the edges begin to crisp and turn golden brown. Do not be tempted to overbake the cookies as it might look undercooked. It will firm up as it cools down.
- Allow to fully cool on the baking sheet before serving.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.