Pumpkin Chocolate Chip Cookies

 

overhead shot of a bunch of cookies on a plate
Pumpkin chocolate chip cookies are soft, cake-like cookies, that will satisfy your sweet tooth with the delicious combination of pumpkin and chocolate chips.
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Table of Contents
  1. Pumpkin Chocolate Chip Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Pumpkin Chocolate Chip Cookies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Pumpkin chocolate chip cookies are soft, cake-like cookies, with the perfect amount of chocolate and spice. No need to wait until fall, mix, scoop, and bake these perfectly scrumptious cookies to see why pumpkin and chocolate make such a delicious pairing. 

If you love pumpkin treats, you’ll want to make Pumpkin Cupcakes, Pumpkin Spice Pudding Cookies, and Pumpkin Ice Cream

overhead shot of a bunch of Pumpkin Chocolate Chip Cookies in a plate

Pumpkin Chocolate Chip Cookies Ingredients

Pumpkin Chocolate Chip Cookies raw ingredients that are labeled

You will need:

  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup vegetable oil
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 8 ounces semi-sweet chocolate chips
  • 1 cup canned pumpkin

Substitutions and Additions

TEXTURE: If you want a chewier but still soft pumpkin cookie, try adding about a half cup of quick oats. 

ADD-INS: You might want to mix in chopped walnuts or pecans, too. And don’t forget the raisins. Or cranberries. Or chopped dates. 

CHOCOLATE: Use white chocolate chunks instead of chocolate chips for another tasty treat. Or if you are really feeling wicked, use both. You could also substitute milk chocolate chips instead of semisweet chocolate chips.

SPICES: Adventure seekers will want to play with spices in this delicious recipe. Try a little bit of one or more of these: pumpkin pie spice, ground nutmeg, ginger, cloves, allspice.

How to Make This Pumpkin Chocolate Chip Cookies Recipe

PRO TIP: Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling. 

STEP ONE: Combine all dry ingredients in a medium-sized bowl, and mix.

STEP TWO: In a separate large bowl add all wet ingredients: egg, vanilla, pumpkin, and oil. Mix until well combined.

ingredients whisked together in a bowl

STEP THREE: Slowly add dry ingredients to the wet ingredients.

PRO TIP: Make sure not to overmix the dough or your cookies will flatten out too much.

STEP FOUR: Fold in chocolate chips.

chocolate chips being folded into the cookie mixture in a bowl

STEP FIVE: Let batter sit for 20 minutes.

STEP SIX: Preheat oven to 350°F.

STEP SEVEN: Scoop cookies about two tablespoon size onto a greased baking sheet.

PRO TIP: Use a layer of parchment paper for easier clean-up instead of just greasing the pan.

STEP EIGHT: Lightly wet the tips of your fingers to pat down the cookie batter, then carefully place 3 to 4 extra chocolate chips on the tops of the cookies before baking to make them look prettier.

STEP NINE: Bake for 10 minutes (time may vary with different ovens).

PRO TIP: Make sure not to underbake your cookies or they will come out raw in the middle. Overbaking will result in cookies that are not soft.

Pumpkin Chocolate Chip Cookies on a parchment line and on a backing tray

How to Serve

Perfect for holiday get-togethers and cookie exchanges, you can easily enjoy your cookies any time of year as an easy afternoon treat or after-dinner dessert. Amp up the pumpkin flavor by enjoying your pumpkin chocolate chip cookies with a mug of warm pumpkin spice latte. Or serve your cookies warm from the oven with a cold glass of milk for a heavenly melt-in-your-mouth experience. 

Storage

ON THE COUNTER: Store these easy pumpkin chocolate chip cookies in an airtight container on the counter for up to 4 days. 

IN THE FREEZER: Store these delicious cookies in the freezer in a Ziploc bag for up to three months.

Pumpkin Chocolate Chip Cookies stacked on top of each other

Pumpkin chocolate chip cookies are a tasty way to enjoy pumpkin spice flavors all year long. Satisfy your sweet tooth with these soft and perfectly spiced pumpkin cookies. Enjoy them warm from the oven or cooled in the fridge, they taste fantastic either way! 

Frequently Asked Questions

Can I use homemade pumpkin purée instead of store-bought? 

If you would prefer using homemade pumpkin puree, you certainly can make this substitution.

Can these cookies be frozen? 

You sure can freeze these cookies! Store in a Ziploc bag for up to 3 months.

Can I add raisins in addition to the chocolate chips? 

There are plenty of add-in options for this recipe. Try raisins, dried cranberries, nuts, or a different type of chocolate chip.

More Recipes You’ll Love

overhead shot of a bunch of cookies on a plate

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies are soft, cake-like cookies, that will satisfy your sweet tooth with the delicious combination of pumpkin and chocolate chips.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup vegetable oil
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 8 ounces semi-sweet chocolate chips
  • 1 cup canned pumpkin

Instructions
 

  • Combine all dry ingredients in a medium-sized bowl, and mix.
  • In a separate large bowl add all wet ingredients: egg, vanilla, pumpkin, and oil. Mix until well combined.
  • Slowly add dry ingredients to the wet ingredients.
  • Fold in chocolate chips.
  • Let batter sit for 20 minutes.
  • Preheat oven to 350°F.
  • Scoop cookies about two tablespoon size onto a greased baking sheet.
  • Lightly wet the tips of your fingers to pat down the cookie batter, then carefully place 3-4 extra chocolate chips on the tops of the cookies before baking to make them look prettier.
  • Bake for 10 minutes (time may vary with different ovens).

Video

Notes

  • Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
  • Make sure not to overmix the dough or your cookies will flatten out too much.
  • Use a layer of parchment paper for easier clean-up instead of just greasing the pan.
  • Make sure not to underbake your cookies or they will come out raw in the middle. Overbaking will result in cookies that are not soft.

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