Pumpkin Chocolate Chip Cookies are the perfect combination of two classic cookies, with a perfectly spiced pumpkin base and rich, gooey chocolate chips through. The end result is a soft, chewy cookie that everyone will love.
Soft & Chewy Pumpkin Chocolate Chip Cookies
Cookie recipes are a staple here, especially when Autumn comes into town. I get the urge to bake every time the weather turns cool. These pumpkin chocolate chip cookies are some of my favorites.
The combination of chocolate with pumpkin is delightful. I feel like chocolate gets overlooked in the fall because we love pumpkin spice so much. I, for one though, will not let chocolate be forgotten. With pumpkin, brown sugar, molasses and chocolate chips, these cookies are so dang good. Just the right amount of sweet and the texture is perfectly chewy.
Watch How To Make It
Want to see how easy these cookies are to make? Watch the video below!
Why You’ll Love These Chocolate Chip Pumpkin Cookies
If you’re looking for a fall cookie everyone will love, this one is a great option!
- Perfect combination of flavors. These are the perfect combination of classic pumpkin cookies and chocolate chip cookies, with a spiced pumpkin flavor and rich chocolate chips.
- Soft, chewy texture. These cookies have that classic chewy texture that you’d expect from any good cookie and a super soft crumb.
- Easy to make in advance. This dough does need to chill for a few hours so it’s perfect for making ahead of time. Then just pop in the oven and enjoy warm cookies!
Ingredients You Will Need
This pumpkin chocolate chip cookie recipe is made with many of the same ingredients as classic pumpkin cookies and chocolate chip cookies.
(full amounts in recipe box below)
- Pumpkin Puree – This isn’t the same as pumpkin pie filling you see around the holidays. Pumpkin puree is just pumpkin and has no seasoning.
- Butter – Melted to add moisture to the cookies.
- Sugar – You’ll need granulated sugar and brown sugar to sweeten these cookies.
- Molasses – This adds a sweet flavor to the cookies.
- Vanilla extract – The real stuff always makes a better dessert than imitation.
- Pumpkin Pie Spice – This is a combination of round cinnamon, nutmeg, ginger and cloves which adds the classic spiced pumpkin flavor.
- Baking soda – Helps the cookies rise.
- Kosher salt – Balances out the other flavors.
- Semi Sweet Chocolate Chips – Dark chocolate would be good too!
How To Make Pumpkin Chocolate Chip Cookies
These chocolate chip pumpkin cookies come together with just a few minutes of hands-on prep but they do require a few hours of chill time.
- Make the dough. Combine the pumpkin, sugars, molasses, vanilla, and butter. In a separate bowl, whisk the dry ingredients. Slowly fold the dry ingredients into the wet ingredients then mix in the chocolate chips.
- Chill. Roll the dough into balls then flatten into discs on cookie sheets. Chill in the fridge for 3 hours.
- Bake. Bake the cookies for 12 minutes, until the edges brown slightly. Cool and enjoy!
Tips for Success
Here are a few tips to help you perfect this pumpkin chocolate chip cookie recipe.
- Use pumpkin puree, not pumpkin pie filling. The two may seem similar but the pie filling is already sweetened and seasoned, which is unnecessary for this recipe.
- Don’t overmix the dough. Once you add the dry ingredients, stir just until everything is combined. Overmixing can lead to flat, dense cookies.
- Chill before baking. Chilling the dough ensures that the cookies don’t spread too much in the oven. This is especially important since we’re using melted butter in the recipe.
- Be careful not to overbake. These chocolate chip pumpkin cookies do bake quickly, so keep an eye on them. Pull them from the oven when they’re just slightly brown and allow them to cool on the baking sheet for a few minutes.
We served these chocolate chip pumpkin cookies up fresh out of the oven with a glass of cool milk. The soft, chewy cookies was just perfect dipped into milk – especially when the chocolate was still melted!
They’re delightful at room temperature too!
- Room temperature. Store your pumpkin chocolate chip cookies in an airtight container on the counter for up to 4 days.
- Freezer. You can also freeze these cookies. Once cooled, transfer to a freezer-safe ziploc and freeze for up to 3 months. Thaw on the counter and enjoy.
More Easy Pumpkin Recipes
Pumpkin Chocolate Chip Cookies
- Line two cookie sheets with parchment paper and set aside
- Using a medium microwave safe bowl, melt the butter
- Mix in the pumpkin puree, both sugars, molasses and vanilla extract into the melted butter until combined
- In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt
- Gradually mix in your dry ingredients into the wet until combined
- Mix in the chocolate chips
- Using a medium cookie scoop, scoop some dough onto your hands and roll into a ball
- Place onto the cookie sheet and lightly press down with your fingers until a thick disk forms. Add the reserved chocolate chips on top of each disk of cookie dough.
- Repeat steps with remaining dough until all is gone
- Place both cookie sheets into the fridge for 3 hours
- Once the 3 hours are up, preheat your oven to 350 degrees
- Once oven is preheated bake the cookies for 12-13 minutes or until lightly browned on edges.
- Allow cookies to cool completely before enjoying!