Pumpkin Chocolate Chip Cookies
Published on October 02, 2019
Pumpkin Chocolate Chip Cookies-everyone’s favorite fall cookie! These spiced pumpkin cookies are soft, chewy, and dotted with chocolate chips!
Pin this now to find it later
Pin ItBest Pumpkin Chocolate Chip Cookies
I had pumpkin leftover from our Pumpkin Bread and wasn’t about to let it go to waste. I love it when ingredients force you to make something, especially when cookies are involved.
These Pumpkin Chocolate Chip Cookies are a classic and an all-time favorite fall cookie. Everyone LOVES these cookies! As soon as you start seeing pumpkin chocolate chip cookies, you know it is fall! It isn’t fall without them!
Soft Pumpkin Chocolate Chip Cookies
Pumpkin and chocolate are two of my favorite combinations. I can eat a whole loaf of Pumpkin Chocolate Chip Bread by myself. Good thing our recipe makes three loaves. I eat one and share the other two loaves:) Pumpkin Chocolate Chip Cookies don’t stand a chance against me either. I can’t stop eating them after I start! They are one of my favorite fall cookies!
I love these pumpkin cookies because they are easy to make and are the perfect chocolate chip cookie for fall. The pumpkin addition is SO delicious. The pumpkin makes the cookies super soft and chewy.
The spiced pumpkin cookies are also dotted with sweet chocolate chips! I like to use semi-sweet chocolate chips, but if you are a milk chocolate fan it won’t hurt my feelings if you invite them to the party instead. Do what you gotta do!
Cookie Add-Ins
Feel free to add in the following ingredients to jazz up your pumpkin chocolate chip cookies!
- chopped pecans
- chopped walnuts
- dried cranberries
- raisins
- white chocolate chips
- cinnamon chips
- chocolate chunks
I love playing around with this recipe and all of these additions make a great pumpkin cookie!
Tips for Making Pumpkin Chocolate Chip Cookies
- Line a large baking sheet with a Silpat baking mat or parchment paper so the cookies don’t stick to the pan.
- I like to use ground cinnamon, ginger, nutmeg, and cloves to make the cookies. If you don’t have all of these spices, you can use pumpkin spice.
- Make sure your butter is at room temperature.
- Use pure pumpkin puree. You can find pumpkin in the baking aisle. Do not use pumpkin pie mix.
- Don’t over bake the cookies, they will set up as the cool on the baking sheet.
- You don’t need to refrigerate the cookie dough before baking, but you can for up to 24 hours if you need to.
- Store the cookies in an airtight container for up to 3 days. You can also freeze pumpkin chocolate chip cookies. Place the cooled cookies in a container and freeze for up to one month.
Fall isn’t fall without Pumpkin Chocolate Chip Cookies, so get baking! We love these cookies and I think you and everyone you share them with will too! That is, IF you decide to share, I won’t judge you if you eat them all by yourself. It’s ok to just love yourself once in awhile and hog all of the cookies!
More Cookie Recipes:
- Chocolate Lover’s Chocolate Chip Cookies
- Pumpkin Cinnamon Cookies
- Snickerdoodle Cookies
- Pumpkin Gingersnap Cookies
- Oatmeal Cookies
Pumpkin Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup butter, at room temperature
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree, not pumpkin pie filling
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
- Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
- Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 to 12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
we made these the night after thanksgiving – SO SO SO glad we stumbled on this recipe, they were amazing! not too sweet, cake fluffy and delicious!
Halved the recipe, used gluten-free flour blend from Authentic Foods (brown rice, sweet rice flours, tapioca, corn & potato starches, xanthan gum), added shredded coconut, crushed walnuts. Cookies are awesome. Somewhat cakey with a crispy edge. Used roasted pumpkin that I mashed up. Yum. Thanks for the recipe. Made 3 dozen cookies.
Yummy! Just made them and they are delish!! I’ll make pumpkin anything all through the fall and winter. These are top on the list now. Thanks for sharing.
A great recipe I can’t wait to try out. It looks incredible. I love Pumpkin and those adventurous enough to use it! I wish more would.
I came up with my own version of a Pumpkin Chocolate Chip Cooks. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.
http://persnicketypanhandler.blogspot.com/2013/11/pumpkin-chocolate-chip-cookies.html
I made these 5 times last fall! They are seriously the best fall cookies ever! Thanks so much for sharing- I now get requests to make them for all celebrations!
I squealed a little. I lost my pumpkin chocolate chip cookie recipe, and most my recipes, moving after my divorce and was bummed. Yes, they were something I would make all year long. I am excited to try your recipe! I just might do a happy dance when I make them!
These look amazing! Does it matter if you use salted or unsalted butter?
I always use unsalted, but salted will work too!
If I just wanted to use pumpkin pie spice, how much do I use? Thanks 🙂
Idk what i did wrong but mine came out round thick and cakey. They did not flatten at all and do not have a chewy consistency at all. Is the flour measurement right on your recipe?? i followed everything correctly . Please email me back and lmk what you think i did wrong! Thank you!
Mine too!!!
Never pack your flour. Fluff, spoon, and level with a knife. Also make sure your butter is at cool room temperature. If they are still too puffy, you can reduce the flour by 1/4 cup, but I use what is written in the recipe and they aren’t puffy.
This recipe is fantastic! The cookies are rather “cake-like” but that is exactly what I wanted. I think the texture compliments the pumpkin flavor perfectly, and the chocolate really makes them pop. They also freeze very well. I can’t wait to make another batch!
Yay! Glad you liked the cookies!
Is it possible to include walnuts, and if so, what would the amount be?
Sure! I would use 1 cup!
Just made…with some mods to veganize: 1/2 the oil called for, used coconut oil and a little avocado oil with the rest of the oil subbed with applesauce; subbed 1 cup of APP with whole wheat pastry flour; used 1 flax “egg” instead of the chicken variety… They required a lil’ longer bake time but they turned out yummy and a bit cakey…just the way I like them! Thanks
I just love pumpkin chocolate chip cookies new recipse
http://www.howtomake.bio
Made these with the chocolate chips then my sister said she bet they would be good with butterscotch chips or heathe chips. Now I have made with all 3 and they are all a big hit. DELICIOUS and one I will make over and over
Yay! Glad you like the cookie recipe!
Can I use pumpkin pie spice instead? If so how much? These look amazing! Thank you
I would do at least two teaspoons.
These are my favourite! I’ve been making your recipe every fall. Thank you for sharing!
This is still our favorite cookie years later. My husband loves this recipe. We make it every year. Thanks!
Yay! Glad they are your favorite!
I have used this recipe for a few years now and love it!
I made these this morning and brought them to work as a Halloween treat. They were a big hit! Thank you. Although, I got about six dozen I must make tiny cookies
Made these cookies. Very good!
Glad you liked the cookies!
I’m making this right now and at 350 it’s taking me 15+ minutes of bake time. The 2st batch (15 mins) was still under done when cooled. Help?!
Your oven might take a little longer. Bake until they are set around the edges and still a little soft on the inside. They will set up when they cool on the baking sheet.
YUM! Need to make a batch of these, stat!
I already made these cookies once this season!
This is really simple system every time
Hello two peas,
I am a nanny & want to make these with my 4 1/2 yr old charge. I’m so glad I found your recipe. I read all the rave reviews! Can you pls give me the hi altitude directions?
Thanks,
Suzanne
Longmont CO
Added 1/2 cup crans, white chips and mini dark chips. Sooo good and I managed not to burn them
I just made these using butterscotch chips. Delicious .
I just made these for a Thanksgiving potluck at my office and they were a major hit! I’ve already made another batch 🙂 thank you!
Glad you loved the cookies!
Made these as an desert option for our family Thanksgiving dinner. They were easy to make and everyone loved them! All eaten within 24 hours! Thanks for another amazing recipe Maria!
You are welcome! Glad you loved the cookies!
Hi Maria,
I am making this cookie recipe again because we just couldn’t have enough of them !
This time I have pumpkin spice on hand. How much would you suggest using in place of the other spices?
I would use 2 teaspoons of pumpkin pie spice. I am glad you love the cookies!
Second time I made these. I carefully measured the flour and they still didn’t spread out. I used a spatula to flatten. Definitely will decrease the flour next time.
I bake with my convection on. Maybe that’s the problem! Still super yummy and a family favorite.
Can I reduce to white sugar by one fourth for the pumpkin choc chip cookie recipe?
I am on a baking spree too thanks to your wonderful recipes and these cool fall spicy days! These cookies are so good! I’ve tried these and the scotchies and the pumpkin bread and I’m going down the list. I’m confident each recipe is a no fail delicious five star. A plate of these warm cookies are going to a friend recovering from surgery. I’m sure we both thank you!
Yay for fall baking!
Delicious! Fluffy with just the right amount of pumpkin.
Dangerously good!!!!
Glad you loved the cookies!
Taste was good but they were more cakey than I was expecting based on the photos.
Husband really liked them but not my style of cookie.
I just made these and my family said they are the best pumpkin cookies they have ever had. Perfectly spiced and texture isn’t gummy like some.
Thanks for sharing!
Yahoo!!
Great cookie to serve during the 2024 Lions football game playoffs. My guys loved them! I used 2 tsp pumpkin pie spice and the flavor is wonderful. Thanks for sharing this recipe.
Great win:)