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Pumpkin Chocolate Chip Cookies are the perfect combination of two classic cookies, with a perfectly spiced pumpkin base and rich, gooey chocolate chips throughout. The end result is a soft, chewy cookie that everyone will love.
Cookie recipes are a staple here, especially when autumn comes into town. I get the urge to bake every time the weather turns cool and I love experimenting with fall flavors in the kitchen. These pumpkin chocolate chip cookies are some of my favorites.
Why You’ll Love This Pumpkin Chocolate Chip Cookies Recipe
Here are a few reasons why I love these cookies so much.
- Pumpkin + chocolate = yes please! The combination of chocolate and pumpkin is delightful. I feel like chocolate gets overlooked in the fall because we love pumpkin spice so much. But the two flavors actually pair together so well!
- Warm fall flavors. These cookies are made with pumpkin puree and pumpkin pie spice which adds that classic pumpkin pie flavor to every bite.
- Super moist. Pumpkin puree doesn’t just add pumpkin flavor and color to the cookies, it also helps to keep them extra moist and dense.
- Quick and easy. This dough comes together in a matter of minutes and they need just 12-14 minutes to bake. Cookies don’t get much easier than that!
For more pumpkin cookie recipes, check out my pumpkin pie cookies, pumpkin oatmeal cookies, pumpkin cookies with cake mix and pumpkin snickerdoodles.
What You’ll Need
This pumpkin chocolate chip cookie recipe is made with many of the same ingredients as classic pumpkin cookies and chocolate chip cookies.
- All-purpose flour
- Baking soda
- Salt
- Pumpkin spice – Adds the warm fall flavors to the cookie.
- Butter – I used unsalted to control the salt level. It should be softened but not melted.
- Sugar – You’ll need granulated sugar and brown sugar to sweeten these cookies.
- Egg
- Vanilla
- Pumpkin puree – This isn’t the same as pumpkin pie filling you see around the holidays. Pumpkin puree is just canned pumpkin and has no seasoning.
- Semi-sweet chocolate chops – Dark chocolate would be good too!
How To Make Pumpkin Chocolate Chip Cookies
These chocolate chip pumpkin cookies are so easy to make and quick too. No chilling required! Scroll down to the recipe card below for the printable instructions.
- Prep. Preheat the oven to 350F. Line the baking sheets with parchment paper.
- Make the dough. Whisk together the dry ingredients. In a separate bowl, beat the butter and sugars until light and fluffy. Beat in the egg and vanilla extract then mix in the pumpkin puree. Gradually add the dry ingredients to the mixture, mixing until just combined. Fold in the chocolate chips.
- Bake. Bake the cookies for 12-14 minutes, until the edges are lightly golden and the centers are still slightly underbaked. Allow to cool on the baking sheet for 5 minutes then transfer to a wire rack.
Tips for Success
Here are a few tips to help you perfect this pumpkin chocolate chip cookies 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.
- 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.
- Add more pumpkin flavor. For a more intense pumpkin flavor, you can increase the pumpkin puree to 1/2 cup. Just know that this may affect the texture slightly.
- Stir in some nuts. Add 1/2 cup of chopped nuts, like pecans or walnuts, for additional texture and flavor.
Proper Storage
- On the counter. Store the chocolate chip pumpkin cookies in an airtight container at room temperature for up to 5 days. Ensure the cookies are completely cool before storing them to prevent them from becoming soggy.
- Freeze the cookie dough. The cookie dough can be frozen. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag or container for up to 3 months. If baking from frozen, add an extra 1-2 minutes to the baking time.
More Easy Pumpkin Recipes
Pumpkin Chocolate Chip Cookies
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.
Servings: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree not pumpkin pie filling
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin spice. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until well combined. Add the pumpkin puree and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula or wooden spoon.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are lightly golden. The centers should still look slightly underbaked, as they will continue to cook on the baking sheet after being removed from the oven.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Last Step:
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Nutrition
Calories: 235kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 101mg | Potassium: 115mg | Fiber: 2g | Sugar: 14g | Vitamin A: 651IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 2mg
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15 comments on “Pumpkin Chocolate Chip Cookies”
What happened? This recipe called for molasses and to be refrigerated why did it change?
Hi Sarah. We recently updated this recipe with one that we like better. Let us know if you try it. I can send you the old one as well if you’d like.
I would love the recipe I have been using.
Ok. I will email it to you.
I noticed this too! 🙁
Made this updated recipe and it wasn’t bad, but it’s much sweeter w/out the molasses. Kids didn’t mind, but husband preferred the stronger seasoning.
Been making pumpkin bread since 1982. It is a recipe our daughter’s kindergarten teacher had. By far best pumpkin bread! Making it next Tuesday with some friends. Make cranberry bread also. Pumpkin pie and mince meat pie are part of every Thanksgiving.
why can’t
u just refrigerate the dough in the bowl
I have never used molasses for anything would it be bad to just skip that ingredient or is it necessary for something specific
You can skip it and it should turn out just fine!
My pumpkin pie recipe calls for some molasses so guess it works with pumpkin cookies as well.
These turned out wonderful!
How many cookies does that make
why must u chill 3 hours on pan??? can u just put the bowl in refrigerator for3 hours and then form the cookies????
Hi Jayne…that would be fine as well!
hi