Pumpkin Chocolate Chip Cookies are soft, moist and cakey, full of warm pumpkin spice flavors, canned pumpkin and lots of chocolate chips. Perfect for fall!
Cookie season is here and my Award Winning Gingerbread Cookies and Brown Sugar Cookies are two of the most popular Cookie Recipes on the site right now. But these soft Pumpkin Chip Cookies will put you in the holiday spirit!
PUMPKIN CHOCOLATE CHIP COOKIES
These Pumpkin Chocolate Chip Cookie are a wonderful cross between a Chocolate Chip Cookie and Chocolate Chip Pumpkin Bread. They’re just like the amazing bakery style pumpkin cookies you love all Thanksgiving and Christmas season long.
Holiday Cookie Baking
With Thanksgiving just days away and Christmas holiday baking right around the corner we are deep into pumpkin season. You can make these cookies easily and quickly with a canned pumpkin puree or if you have Halloween pumpkins you’re looking to make into a puree you can use our Pumpkin Puree recipe to make these cookies fully homemade.
Remember these pumpkin cookies are not like a traditional crispy textured bakery cookie.
The pumpkin puree provides enough moisture to the batter that the cookies will be more like the texture of brownie than a cookie, so if you enjoy these cookies and want to get creative you can skip the chocolate chips, use a 1/4 cup measure and bake larger cookies that you can turn into Pumpkin Whoopie Pies!
Just fill them with the marshmallow filling recipe in our traditional Whoopie Pie Recipe.
MORE DELICIOUS PUMPKIN RECIPES:
Pumpkin Pie
Pumpkin Muffins
Ultimate Pumpkin Cheesecake
Pumpkin Bread
HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES
- Pre-heat oven to 375 degrees.
- Add butter, brown sugar and sugar to a stand mixer and cream on medium speed for 1-2 minutes until light and fluffy.
- Add in the egg, pumpkin puree and vanilla until smooth.
- Sift the flour, baking soda, cinnamon, salt, nutmeg and ginger together in a medium bowl.
- Add in the dry ingredients until just combined then fold in the chocolate chips.
- Using 1 tablespoon sized balls of cookie dough, place them on parchment paper lined baking sheets and bake for 10-12 minutes.
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VARIATIONS ON PUMPKIN CHOCOLATE CHIP COOKIES
- Butter: Prefer to use coconut oil? Substitute half of your butter for coconut oil.
- Raisins or Cranberries: Raisins or dried sweetened cranberries are an optional add in for Pumpkin Chocolate Chip Cookies. Add 1/2 cup of either to your batter instead of the chocolate chips.
- Semi-sweet morsels: Try milk chocolate, white chocolate or butterscotch morsels.
- Chocolate: If you can’t eat chocolate, or one of the few who don’t like chocolate, there’s no reason you can’t enjoy these cookies as pumpkin cookies. They might be the best pumpkin cookies you’ve ever had!
- Pumpkin Pie spice: If you run out of the spices called for in this cookie recipe, feel free to replace with equal amounts of Pumpkin spice.
- Pumpkin Puree: Do not use pumpkin pie filling in place of pumpkin puree. The sugar in the filling will over sweeten your cookies and and the filling spices are less than the recipe calls for Pumpkin Chocolate Chip Cookies.
If you’re looking for more delicious (and easy!) holiday treats we’ve got you covered.
MORE DELICIOUS HOLIDAY DESSERTS
Buckeye Balls
Oreo Balls (Oreo Truffles)
Edible Cookie Dough (Chocolate Chip)
Cake Balls (Cake Truffles)
HOW TO SERVE AND STORE PUMPKIN CHOCOLATE CHIP COOKIES
- Serve: You’ll know when the cookies are done when you poke the side with your finger. If the edge doesn’t fall inward they’re done, if it leaves a noticeable indentation then they require more time. Allow cookies to cool 3 – 5 minutes before serving. Cookies should be soft and chewy.
- Store: Always store cookies after they have cooled completely or they will be soggy when thawed. If you must store the cookies for more than two or three days, store them in airtight container in the freezer. Baked cookies can last up to 2 -3 weeks at room temperature if properly stored in airtight wrap or containers.
- Freeze: Store in an airtight container for up to 3 months.
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are soft, moist and cakey, full of warm pumpkin spice flavors, canned pumpkin and lots of chocolate chips.
Ingredients
- 1 cup unsalted butter , softened
- 3/4 cup brown sugar , packed
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ginger
- 2 cups semi-sweet chocolate chips
Instructions
- Pre-heat oven to 375 degrees.
Add butter, brown sugar and sugar to a stand mixer and cream on medium speed for 1-2 minutes until light and fluffy.
- Add in the egg, pumpkin and vanilla until smooth.
- Sift the flour, baking soda, cinnamon, salt, nutmeg and ginger together in a medium bowl.
- Add in the dry ingredients until just combined then fold in the chocolate chips.
Using 1 tablespoon sized balls of cookie dough, place them on parchment paper lined cookie sheets and bake for 10-12 minutes.
These cookies were delicious. I love the idea of freezing them. Thanks for that tip.
You’re welcome!
My family loves these cookies! They want them all the time! They are super soft, so easy to make, & taste wonderful!
I’m so glad to know they’re a hit! Thanks for the 5 star rating.
The perfect combination..pumpkin & chocolate! These are so soft!
Perfect for this time of year! So glad you enjoyed them, Natalie.