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Home ยป Recipes ยป Cookie Recipes

Best Pumpkin Chocolate Chip Cookies

Updated: Oct 5, 2023 by Mindee ยท This post may contain affiliate links ยท 15 Comments

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 tellโ€ฆ

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 and 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. 
Cream the wet ingredients together.
Cream the butter and sugar before adding the pumpkin, eggs, and spices.
  • 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.
Scoop cookie dough onto a prepared baking sheet.
Scoop cookie dough onto a prepared baking sheet.

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.ย  As aย  moist cookie, if you put them in an airtight container, they become almost gooey.ย  Having just a little bit of airflow won't dry them out and will keep them from getting too moist and sticky.ย  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.ย  To thaw them, place the container on the countertop and pop the lid off to allow the condensation to evaporate as they thaw.ย  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.ย ย 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 than having some grip.
  • Cookie Scoop - Use a #40 cookie scoop to portion dough. Uneven dough amounts make 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 overbake - Err on the side of underbaked 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 middle. Add an additional minute or two to the second batch if necessary.

Favorite Pumpkin Recipes

  • Pumpkin Pie Spice
  • Pumpkin Cheesecake Piet
  • The Best Pumpkin Dip
  • Pumpkin Sheet Cake
  • Pumpkin Pie Syrup

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!

Best Pumpkin Chocolate Chip Cookies.

Best Pumpkin Chocolate Chip Cookie Recipe

Mindee
It's that time of year when we crave all things pumpkin!ย  These soft cookies are packed with that pumpkin spice flavor!ย  So pick up a can of pumpkin puree and whip up a batch of these delicious cookies.ย  You can even throw in some extra chocolate chips!ย  Don't worry, I won't tell...
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 14 minutes mins
Total Time 24 minutes mins
Course Cookie
Cuisine American
Servings 48 serving
Calories 89 kcal

Ingredients
  

  • ยฝ Cup Butter room temperature
  • 1 ยฝ Cups Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla
  • 1 Cup Canned Pumpkin
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoon Ground Cinnamon
  • ยฝ teaspoon Salt
  • ยผ teaspoon Ground Nutmeg
  • โ…› teaspoon Ground Cloves
  • 2 ยผ Cup Flour
  • 1 ยฝ Cups Chocolate Chips

Instructions
 

  • Preheat your oven to 350 degrees and prepareย baking sheetsย by lining them withย parchment paper.ย 
  • In a mixing bowl or a stand mixer fitted with a paddle attachment, cream the butter and sugar.ย 
  • Beat in the vanilla and egg.
  • Beat in the pumpkin puree, baking powder, baking soda, ground cinnamon, nutmeg, and cloves.ย 
  • 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:ย  This cookie dough is stickier than your average cookie dough. ย Don't worry, and don't add more flour. ย You'll end up with dry cookies if you do.
  • Scoop out dough with aย #40 cookie scoopย onto the prepared cookie sheets and bake at 350 for 12-14 minutes.
  • Cool on aย wire rackย before eating.

Notes

  • Dairy-Free Substitutions - You can use dairy-free chocolate chips in place of the chocolate chips.ย  You can also use plant butter in place of the regular butter.
  • Remember - Pumpkin puree is a 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 than having some grip.
  • Cookie Scoop - Use a #40 cookie scoop to portion dough. Uneven dough amounts make 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 overbake - Err on the side of underbaked 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 middle. Add an additional minute or two to the second batch if necessary.
  • Nutritional Disclaimer

Nutrition

Calories: 89kcalCarbohydrates: 16gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 56mgPotassium: 47mgFiber: 1gSugar: 10gVitamin A: 802IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Keyword best pumpkin chocolate chip cookie, easy pumpkin chocolate chip cookies, soft pumpkin chocolate chip cookie
Tried this recipe?Let us know how it was!

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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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