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Home » Cookie Recipes » Best Pumpkin Chocolate Chip Cookies (Easy Recipe)

Best Pumpkin Chocolate Chip Cookies (Easy Recipe)

Published: Sep 7, 2021 · Modified: Sep 7, 2021 by Mindee · This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases.

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It's that time of year when we crave all things pumpkin! These soft cookies are packed with that pumpkin spice flavor! So pick up a can of pumpkin puree and whip up a batch of these delicious cookies. You can even throw in some extra chocolate chips! Don't worry, I won't tell…

A stack of four soft pumpkin chocolate chip cookies.
A stack of four soft pumpkin chocolate chip cookies.
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes and Substitutions
  • How to Make Step by Step Instructions
  • Recipe FAQs
  • Tips for Best Results
  • Favorite Pumpkin Recipes
  • Best Pumpkin Chocolate Chip Cookie Recipe

Why You'll Love This Recipe

  • My favorite thing about these is how soft, with more of a cakey texture they are!
  • This is an easy, one bowl recipe that's great for first time bakers!
  • This recipe is made without olive oil, coconut oil, vegetable oil or other cooking oils.
  • These make a nice surprise in lunch boxes!

Ingredient Notes and Substitutions

  • Chocolate Chips - You can use whatever kind of chocolate chips you like best whether that be milk chocolate chips, semi-sweet chocolate chips or even dark chocolate chips.
  • Butter - both salted or unsalted butter works fine. There isn't enough salt in one or the lack thereof in the other to make a difference to the batter or the baked cookies.
  • Pumpkin Puree - When purchasing a can of pumpkin puree be sure to read the label. You want 100% pumpkin. There are cans that say pumpkin pie filling or pumpkin pie mix. You do not want those! They have sweeteners and spices already mixed in for the intent of short cutting making actual pie filling. Read More: What's the Difference Between Pumpkin Puree vs. Pumpkin Pie Filling
  • Flour - must be all purpose flour, never self rising.
  • Dairy Free Options - You can use dairy free chocolate chips and you may substitute plant butter (I like the almond oil kind) for the regular butter in this recipe.
Ingredients that you'll need for this recipe.
Ingredients that you'll need for this recipe.

How to Make Step by Step Instructions

  • Preheat your oven to 350 degrees and prepare baking sheets by lining them with parchment paper.  
  • Tip:  Parchment paper stops these cookies from spreading out too thin.  You can use non-stick cooking spray but your cookies will spread.
  • In a mixing bowl, or a stand mixer fitted with a paddle attachment, cream the butter and sugar. 
  • Beat in the vanilla and egg.
  • Beat in the pumpkin puree, baking powder, baking soda, ground cinnamon, nutmeg and cloves. 
  • Scrape down the sides of the bowl with a rubber spatula and stir in the flour and chocolate chips with a wooden spoon or at a low speed in a stand mixer.
  • Important Tip:  This cookie dough is stickier than your average cookie dough.  Don't worry, and don't add more flour.  You'll end up with dry cookies if you do.
  • Scoop out dough with a #40 cookie scoop onto the prepared cookie sheets and bake at 350 for 12-14 minutes.
  • Cool on a wire rack before eating.

Recipe FAQs

Can I use real pumpkin instead of canned?

Yes, you can substitute it cup for cup. Read more - How To Make Pumpkin Puree

How do I know when they're done?

The cookies will be puffed up and fluffy. The tops of the cookies will no longer look doughy but also will not have browned.

How to store

These cookies are best kept loosely covered.  As a  moist cookie if you put them in an airtight container they become almost gooey.  Having just a little bit of air flow won't dry them out and will keep them from getting too moist and sticky.  I usually put mine in a Tupperware type container and then just set the lid on the top without sealing it.

How to freeze

After completely cooling, place the cookies in a freezer container in layers with parchment or wax paper between the layers. Cover tightly with a lid and put them in the freezer.  To thaw them, place the container on the countertop and pop the lid off to allow the condensation to evaporate as they thaw.  I personally wouldn't freeze them in a ziploc bag because these cookies are such moist cookies I think it would bunch them up and they would be a mess upon thawing.  You can also freeze the cookie dough and then thaw out and bake when you're ready.

Can I frost these?

If you were looking for those pumpkin cookies with the cream cheese frosting check out my recipe for them HERE!

Tips for Best Results

  • Parchment Paper - For best results, bake these cookies on baking sheets lined with parchment paper or a silicone baking mat. You can just spray a baking sheet with non-stick cooking spray, however, the cookies will spread more as the dough will slide on the grease when expanding during the baking process rather that having some grip.
  • Cookie Scoop - Use a #40 cookie scoop to portion dough. Uneven dough amounts makes for uneven baking. You'll have smaller ones that end up overdone because you're waiting for the bigger ones to be done or big doughy ones with some smaller ones perfectly done. Uniform sizes work best.
  • Don't add too much flour - This cookie dough is a little bit sticky. If you add enough flour to make the dough not sticky you will end up with dry cookies that bake into round, dense, balls.
  • Don't over bake - Err on the side of under baked if you aren't sure if your cookies are done. Do your first batch and 12 minutes. Let them cool slightly before checking for doneness in the middles. Add an additional minute or two to the second batch if necessary.

Favorite Pumpkin Recipes

  • Pumpkin Pie Spice - a baking necessity for the season!
  • Pumpkin Cheesecake Pie - no choosing between a pie or cheesecake! Have them both!
  • The Best Pumpkin Dip - Grab some ginger snaps and dig in!
  • Pumpkin Sheet Cake - Easy to make! Easy to serve!
  • Pumpkin Pie Syrup - Because yes, you can bring that pumpkin flavor to your pancakes too!

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

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Best Pumpkin Chocolate Chip Cookie Recipe

★★★★★ 5 from 12 reviews
  • Author: Mindee
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes (per batch)
  • Total Time: 24 minutes
  • Yield: 4 dozen 1x
  • Category: Cookie
  • Method: Baking
  • Cuisine: American
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Description

It's that time of year when we crave all things pumpkin!  These soft cookies are packed with that pumpkin spice flavor!  So pick up a can of pumpkin puree and whip up a batch of these delicious cookies.  You can even throw in some extra chocolate chips!  Don't worry, I won't tell...


Ingredients

Units Scale
  • ½ cup Butter (room temperature)
  • 1 ½ cups Sugar
  • 1 Lg. Egg
  • 1 tsp Vanilla
  • 1 cup Canned Pumpkin
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • ½ tsp Salt
  • ¼ tsp Ground Nutmeg
  • ⅛ tsp Ground Cloves
  • 2 ¼ cup Flour
  • 1 ½ cups Chocolate Chips

Instructions

  1. Preheat your oven to 350 degrees and prepare baking sheets by lining them with parchment paper. 
  2. In a mixing bowl, or a stand mixer fitted with a paddle attachment, cream the butter and sugar. 
  3. Beat in the vanilla and egg.
  4. Beat in the pumpkin puree, baking powder, baking soda, ground cinnamon, nutmeg and cloves. 
  5. Scrape down the sides of the bowl with a rubber spatula and stir in the flour and chocolate chips with a wooden spoon or at a low speed in a stand mixer.
  6. Important Tip:  This cookie dough is stickier than your average cookie dough.  Don't worry, and don't add more flour.  You'll end up with dry cookies if you do.
  7. Scoop out dough with a #40 cookie scoop onto the prepared cookie sheets and bake at 350 for 12-14 minutes.
  8. Cool on a wire rack before eating.

Notes

  • Dairy Free Substitutions - You can use dairy free chocolate chips in place of the chocolate chips.  You can also use plant butter in place of the regular butter.
  • Remember - Pumpkin puree is canned pumpkin not pumpkin pie filling or pumpkin pie mix.
  • Parchment Paper - For best results, bake these cookies on baking sheets lined with parchment paper or a silicone baking mat. You can just spray a baking sheet with non-stick cooking spray, however, the cookies will spread more as the dough will slide on the grease when expanding during the baking process rather that having some grip.
  • Cookie Scoop - Use a #40 cookie scoop to portion dough. Uneven dough amounts makes for uneven baking. You'll have smaller ones that end up overdone because you're waiting for the bigger ones to be done or big doughy ones with some smaller ones perfectly done. Uniform sizes work best.
  • Don't add too much flour - This cookie dough is a little bit sticky. If you add enough flour to make the dough not sticky you will end up with dry cookies that bake into round, dense, balls.
  • Don't over bake - Err on the side of under baked if you aren't sure if your cookies are done. Do your first batch and 12 minutes. Let them cool slightly before checking for doneness in the middles. Add an additional minute or two to the second batch if necessary.

Keywords: easy pumpkin chocolate chip cookies, best pumpkin chocolate chip cookie, soft pumpkin chocolate chip cookie

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ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.

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Reader Interactions

Comments

  1. Sharon

    September 07, 2021 at 6:28 pm

    I love when we get close to fall so I can save all the yummy recipes to make - this one is going at the top of the list!

    ★★★★★

    Reply
  2. Heather Perine

    September 07, 2021 at 6:19 pm

    Oh I love a good pumpkin cookie, and this one has chocolate : ) sign me up! I can't wait to make these this weekend.

    ★★★★★

    Reply
  3. Jeff

    September 07, 2021 at 2:30 pm

    Very good recipe

    ★★★★★

    Reply
  4. Andrea

    September 07, 2021 at 2:17 pm

    These cookies looks so soft and chewy. A perfect flavor combination too!

    ★★★★★

    Reply
  5. Tavo

    September 07, 2021 at 1:40 pm

    never tried mixing pumpking and chocolate, I guess this will be my first time, looks delicious!

    ★★★★★

    Reply
  6. Teodora Grujic

    September 07, 2021 at 1:24 pm

    A perfect recipe for the upcoming season! Thank you!

    ★★★★★

    Reply
  7. Jen

    September 07, 2021 at 1:23 pm

    I love the soft texture and the combination of pumpkin and chocolate. This is my new favorite fall cookie!

    ★★★★★

    Reply
  8. Ashley F.

    September 07, 2021 at 1:21 pm

    These are the perfect fall treat! So soft and full of pumpkin and chocolate chips! Loved them!

    ★★★★★

    Reply
  9. Mindee

    March 20, 2021 at 5:58 am

    Fall time favorite!!!

    ★★★★★

    Reply
  10. Julianne

    September 08, 2016 at 2:23 am

    Use butterscotch chips in these for a "to die for" flavor!!!

    Reply
    • mindeescookingobsession

      September 09, 2016 at 12:07 pm

      I've never tried that, but it sounds good!

      Reply
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