Pumpkin just got delicious in the form of these pumpkin chocolate chip cookies! Simple to make, they are full of the flavors of fall.
Easy Pumpkin Chocolate Chip Cookies Recipe
Pumpkin season is well and truly here, and what better way to enjoy the flavors then with these delicious cookies.
These pumpkin chocolate chip cookies are seasoned with pumpkin pie spice and made with brown sugar for a rich and flavorful treat that are perfect to enjoy at Halloween, Thanksgiving and throughout fall.
Be sure to try my Sprinkle Cookies and Chocolate Meringue Cookies too!
Why You’ll Love this Chocolate Chip Pumpkin Cookie Recipe:
- Easy: These pumpkin cookies are super easy to make, even the most novice of bakers will master these. It’s a great recipe that your kids can help you out with too!
- Quick: It only takes 5 minutes to make the cookie dough, so you have no excuses!
- Simple ingredients: You only need a handful of simple ingredients to make thee fall cookies. A lot of which you’re likely to already have to hand.
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How to Make Pumpkin Chocolate Chip Cookies for Fall
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the melted butter and sugar.
- Mix in the rest of the wet ingredients.
- Mix in the dry ingredients and fold in the chocolate chips.
- Chill the dough.
- Scoop the dough into balls on a cookie sheet.
- Bake and let cool.
Once your cookies have cooled completely, transfer them into an airtight container. They will keep well at room temperature for up to 3 days.
Yes! These cookies freeze well so don’t let them go to waste! Freeze them solid on a baking sheet before transferring to a bag or container and they will keep well for 1 month. Thaw them at room temperature for a couple of hours to enjoy.
Use a pure pumpkin puree for this recipe with no added sugar or spice, as these are added into the cookie dough. It’s best to use store-bought rather than homemade, as homemade can contain too much moisture.
The molasses in the brown sugar adds a richer and more complex flavor compared to white sugar. It also helps to make the cookies a little chewy. In a pinch, you can use white sugar, but brown is definitely preferred!
Step into the fall season with these delicious pumpkin chocolate chip cookies. So simple and easy to make, they are perfect to enjoy with a PSL!
These simple cookies are a real treat. I love the way the kitchen fills with the flavors when you bake them, if this doesn’t get you in the mood for fall, nothing will!
Recipe Tips and Notes
- Don’t over mix the cookie dough. The flour should be just combined. Over mixing can overdevelop the gluten leading to dense cookies.
- Don’t skip chilling the dough. If you don’t chill it the dough will spread all over the cookie sheet when you bake the cookies.
- Let the pumpkin cookies fully cool before enjoying or storing. They will set as they cool.
Simple and easy to make, these pumpkin chocolate chip cookies are a must bake! Be sure to make a double batch as they’ll disappear quickly!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Chip Pumpkin Cookies Recipe
Ingredients
- ½ cup unsalted butter 113 grams, melted (1 stick)
- ¾ cup brown sugar 160 grams
- ¼ cup pumpkin puree 57 grams
- 1 large egg 50 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1½ cups all-purpose flour 180 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon pumpkin pie spice
- ½ cup chocolate chips 85 grams
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Cookie Portion Scoop (optional)
Instructions
- In a large bowl, whisk the melted butter and brown sugar together until smooth.½ cup unsalted butter, ¾ cup brown sugar
- Add the pumpkin puree, egg, and vanilla and whisk to combine.¼ cup pumpkin puree, 1 large egg, 1 teaspoon pure vanilla extract
- Add the flour, baking soda, and pumpkin pie spice and mix them in gently– just until no large lumps of flour remain.1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon pumpkin pie spice
- Gently fold in the chocolate chips.½ cup chocolate chips
- Transfer the dough to the refrigerator to chill for 30 minutes.
- While the dough chills, preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Once the dough has chilled, scoop 2-tablespoon-sized balls onto the baking sheets, making sure to place them at least 2 inches apart– these cookies will spread!
- Bake for 15-18 minutes or until the cookies are set around the edges and golden brown on the bottom.
- Allow the cookies to cool on the pan– they will set as they cool.
Notes
- Don’t over mix the cookie dough. The flour should be just combined. Over mixing can overdevelop the gluten leading to dense cookies.
- Don’t skip chilling the dough. If you don’t chill it the dough will spread all over the cookie sheet when you bake the cookies.
- Let the pumpkin cookies fully cool before enjoying or storing. They will set as they cool.
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