The absolute BEST pumpkin chocolate chips cookie recipe around! These easy to make homemade chocolate chip cookies are soft, moist, and oh so delicious! Loaded with chocolate chips, these pumpkin cookies are the perfect fall flavored sweet treat...so good that you'll want to make these over and over again!
Quick Recipe Overview
Why These Are The Best Pumpkin Chocolate Chip Cookie: Both soft and fluffy, these are the perfect sweet treat for the fall season. And they are easy to make!
How Long It Takes: 25 minutes
Equipment You'll Need: cookie sheets and parchment paper
It's finally pumpkin season and that means it's time for fall baking and everything pumpkin spice. I've been working on fall baking recipes making all kinds of amazing cinnamon and spice recipes, like this Apple Pumpkin Spice Cake with Butter Rum Glaze and these Pumpkin Chocolate Chip Muffins.
And if you're all about baking right now and looking for good pumpkin cookies made with chocolate chips, then look no further. This chocolate chip cookie recipe is easy to make and is a crowd pleaser. I can't keep these around for more than about 6 hours.
Yes, you read that right.
My husband, kids, and all their friends snatch these up and leave me with the crumbs. And that's fine because I just go ahead and make another batch! Because these pumpkin chocolate chips cookies are that easy to make. Each batch yields 12 soft and slightly fluffy cookies. Not "cake like" cookies, but more like soft chocolate chip cookies.
Why This Recipe Works
1. These pumpkin cookies made with chocolate chips are soft and have a cake-like texture.
2. They taste exactly like chocolate chip cookies with a subtle hint of pumpkin, cinnamon, and clove.
3. There is no need to chill the cookie dough or use a rolling pin. Just mix the ingredients, scoop, and bake!
4. These take less than 30 minutes to make from start to finish!
Ingredients You'll Need
This pumpkin cookie recipe is made with simple ingredients. Use an all purpose flour when making this recipe. If you use a self rising flour, the cookies will become too fluffy. The pumpkin puree is the key ingredient. The addition of the ground ginger, nutmeg, and cinnamon adds a pumpkin spice flavor you will taste in every bite. Expert Tip: You can substitute pumpkin pie spice instead of using ground ginger, nutmeg, and cinnamon. Pumpkin pie spice contains all of those ingredients with the addition of clove and allspice. This will slightly enhance the flavor.
It's not a chocolate chip cookie unless you use brown sugar and butter. Make sure the brown sugar is soft and contains no clumps. I like to use salted butter so that I don't have to add any salt. It also helps cut some of the sweetness. I use semi-sweet chocolate chips because they are my favorite.
Step-by-Step Recipe Instructions
Preheat your oven to 350°F. Start by working with the wet ingredients first. In a large bowl, beat the softened butter with a handheld or standing mixer for 1 minute on low speed. Add the brown sugar and mix until smooth and creamy, about 30 seconds.
Next, add in the egg and vanilla extract and increase to a medium speed until all ingredients are well combined, about 30 seconds. Then, mix in the pumpkin puree. Expert Tip: Use a room temperature egg and butter for smooth and well blended cookie dough.
Combine the flour, baking soda, ginger, nutmeg, and cinnamon in a separate bowl.
From there, add the wet mixture into the bowl of dry ingredients. Mix on low speed with a handheld or standing mixer until all ingredients are well combined. Fold in the chocolate chips with a large spoon or spatula.
Using a small cookie dough scoop, place a scoop of the cookie dough (about 2 tablespoons) on the cookie sheet lined with parchment paper.
Bake the cookies for 15 minute. Once done, remove the cookie sheet from the oven and then let them cool on a wire cooling rack.
These are super soft and perfectly buttery and sweet! With just a hint of pumpkin spice, these are the perfect chocolate chip cookies and are perfect for bake sales and cookie exchanges! And everyone is going to enjoy every bite!
I like to use semi-sweet chocolate chips in these pumpkin chocolate chip cookies, but you can use different morsels. I've also made these using peanut butter and butterscotch morsels. If you want to a bit of mint flavor, try using mint chocolate morsels or cut up Andes mints. If you are a white chocolate or dark chocolate fan, those taste amazing in these cookies. You can also use milk chocolate or swirled morsels. The options are endless.
I also like adding walnuts or pecans to the batter. Fold these in when you add the morsels. Macadamia nuts also work really well in this recipe. Adding extra chocolate morsels on top after I've flattened the cookie really brings out the chocolate flavors. I also like using chunks. Chocolate chunk cookies are divine. Have some fun!
Frequently Asked Questions
Have you ever made cookies and wondered why they flatten and spread? It could be because the baking soda is no longer active. Laura over at Joy Food Sunshine advises, "even if the date on the container checks out, it still might not be good. Here's how you test if your baking soda is active:
- Combine ½ cup of hot water, ¼ teaspoon white vinegar and ¼ teaspoon of baking soda.
- When you add the baking soda, a reaction should take place immediately. If not, then you need new baking soda."
Either is fine. If you use a light brown sugar, you will taste a bit of caramel. If you use dark brown sugar, you'll taste a bit of molasses flavor.
I don't recommend it. Fresh pumpkin puree lacks the sweetness and spices these cookies need. Canned pumpkin puree contains the perfect flavor and consistency this recipe needs.
Yes! Just make sure you bring the dough back to room temperature before baking the cookies. The same goes with freezing. You can freeze this cookie dough for up to 3 months. Make sure you bring the dough to room temperature before baking.
Yes! You can make these using a gluten free flour and no one will ever know they're gluten free. Just substitute 1 cup of gluten free flour instead of using regular flour.
- There is no need to chill the cookie dough. While some cookie dough recipes need to be chilled, this one doesn't. When you chill cookie dough, the fat becomes more of a solid. When you bake chilled cookie dough, it takes longer to melt the fat. The longer it takes the fat to melt, the less the cookies will spread. And you want these cookies to spread just a little.
- If you are using a standing mixer that accommodates different attachments, use the paddle attachment for mixing both the wet ingredients and then when mixing the wet and dry ingredients together. This method reduces the amount of air that gets into the cookie batter.
- Using a medium cookie scoop not only helps keep your hands clean, but also creates a perfect evenly sized cookie round with very little effort!
- Once you place the cookie dough on the cookie sheet, take your fingers and gently push down on the dough. These cookies are going to spread when baking so flattening them before helps keep that cookie shape in place.
- Line your baking sheets with parchment paper. Don’t grease the cookie sheet because the cookies will spread and brown too much. For easy clean up and less mess, parchment paper is best. It will make your life easier when baking cookies. This will also help preserve the life of your baking sheets. Or, if you have a baking mat, use it.
- When you pull these pumpkin chocolate chip cookies from the oven, the centers will be soft to the touch. This is normal. They will continue to bake as they cool.
- I don’t like storing these cookies in tupperware with a tight lid. The cookies tend to get too soft and a bit soggy. My preference is storing these on a plate with aluminum foil, saran wrap, or in a brown paper bag.
More Pumpkin Sweet Treats You'll Enjoy
While I do think these are the best chocolate chip cookies, I have some other desserts I think you're really going to enjoy. If you like chocolate cookies, check out these Double Chocolate Peanut Butter Cookies. The double chocolate and peanut butter is divine! Homemade cookies are the best so also take a look at these Churro Cinnamon Pumpkin Cookies with Cream Cheese. The combination of sweet and savory will make your taste buds sing! And, these are made with cinnamon chips! And did you know you could make pumpkin ice cream? If you like ice cream, try my Pumpkin Gelato. It the perfect after dinner bite as we move into autumn.
Follow Recipes Worth Repeating for more amazing recipes!
Pumpkin Chocolate Chip Cookies
- 1 cup all purpose flour
- ¼ cup salted butter, softened or at room temperature
- ⅓ cup brown sugar, light or dark
- 1 egg
- ½ teaspoon vanilla extract
- ¼ cup pumpkin puree
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ cup semi-sweet chocolate chip morsels
- Preheat oven to 350°F and prepare a cookie sheet with parchment paper.
- In a large bowl, mix the softened butter with a standing mixer for 1 minute. The butter needs to be softened just a bit so it mixes easily.
- Add the brown sugar and mix on low speed until smooth and creamy. Add in the egg and vanilla extract. Beat the egg and vanilla into the mixture on medium speed until all ingredients are well combined. Then, mix in the pumpkin puree.
- In a separate bowl, combine the flour, baking soda, ginger, nutmeg, and cinnamon with a whisk.
- Add the wet ingredients into the dry ingredients and mix on low speed until well combined. Fold in the chocolate chips with a large spoon or spatula.
- With a cookie scoop, place about 2 tablespoons of cookie dough on the baking sheet and flatten with your fingers.
- Bake for 15 minute. Remove from the oven and allow to cool on a wire rack.
- Gluten free version - if you want to make a gluten free version of this cookie recipe, just substitute 1 cup of gluten free flour instead of the all purpose flour.
- Don't chill the cookie dough - while some cookie dough recipes need to be chilled, this one doesn't. When you chill cookie dough, the fat becomes more of a solid. When you bake chilled cookie dough, it takes longer to melt the fat. The longer it takes the fat to melt, the less the cookies spread. And you want these cookies to spread.
- Use the paddle attachment - if you are using a standing mixer that accommodates different attachments, use the paddle attachment for mixing both the wet ingredients and the wet and dry ingredients together. This method reduces the amount of air that gets into the cookie batter.
- Flatten the dough - once you place the cookie dough, take your fingers and gently push down on the dough. These cookies are going to spread when baking so flattening them before helps keep that cookie shape in place.
- Use parchment paper - it just makes your life easier when baking cookies. Easy clean up and no mess. There is no need to grease a cookie sheet. Plus, it helps preserve the life of your baking sheet. Or, if you have a baking mat, use it.
- Get creative - this recipe is super versatile. Add some nuts or use a white chocolate or dark chocolate morsel. I like to add extra chocolate morsels on top after I've flattened the cookie. I also like using chunks. Chocolate chunk cookies are divine. Have some fun!
- Storage - I don’t like storing these cookies in tupperware with a tight lid. The cookies tend to get soggy. My preference is storing these on a plate with aluminum foil or in a brown paper bag.
Update Notes: This post was originally published in September 2015, but was re-published with updated step-by-step instructions, pictures, and tips in November 2021.