These pumpkin chocolate chip cookies are a tried-and-true favorite! My family loves to make them every year. They’re filled with gooey chocolate chips, moist pumpkin puree, and warm pumpkin pie spices. They’re the perfect cookie for fall!
Pumpkin season is well and truly here, and what better way to enjoy the flavors than with these delicious pumpkin chocolate chip cookies? These simple cookies are a wonderfully flavorful treat made with simple ingredients. I love the way my kitchen smells when I’m baking them. They always get me in the mood for fall.
What’s in This Pumpkin Chocolate Chip Cookies Recipe?
- Butter: Unsalted butter makes these cookies moist and tender.
- Sugar: A combination of granulated and brown sugars sweeten the cookies.
- Pumpkin Puree: Adds rich pumpkin flavor and moisture.
- Egg: Binds the cookies and adds moisture.
- Vanilla Extract: Enhances the sweetness of the cookies.
- Flour: All-purpose flour gives the cookies structure.
- Leavening: A combination of baking powder and baking soda helps the cookies rise in the oven.
- Pumpkin Pie Spice: Adds warmth to the cookies.
- Salt: Kosher salt enhances the pumpkin flavor of the cookies.
- Chocolate Chips: Add pops of delicious chocolate flavor!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store and Reheat
Once your cookies have cooled completely, transfer them into an airtight container. They will keep well at room temperature for up to 3 days.
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.
Tips for Success
- Don’t over mix the cookie dough. The flour should be just combined. Over mixing can overdevelop the gluten leading to dense cookies.
- Let the pumpkin cookies fully cool before enjoying or storing. They will set as they cool.
Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- ¾ cup unsalted butter room temperature (1½ sticks)
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup pumpkin puree
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 1 cup semisweet chocolate chips
Equipment
- Hand Mixer
- Baking Sheet
Instructions
- Preheat the oven to 350°F.
- Cream the butter and sugars in a large bowl.¾ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
- Beat in the pumpkin puree, egg, and vanilla extract.⅓ cup pumpkin puree, 1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together.2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons pumpkin pie spice, ½ teaspoon kosher salt
- Add the dry ingredients to the wet ingredients, and stir until just combined.
- Fold in the chocolate chips.1 cup semisweet chocolate chips
- Drop about 2 tablespoons of cookie dough onto the baking sheet and repeat for all the dough.
- Bake the cookies for 9-11 minutes. Let the cookies cool.
Notes
How to Make Pumpkin Chocolate Chip Cookies Step-by-Step
Mix the Wet Ingredients: Preheat your oven to 350°F. Cream ¾ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar in a large bowl. Beat in ⅓ cup of pumpkin puree, 1 large egg, and 1 teaspoon of pure vanilla extract.
Whisk the Dry Ingredients: In a separate bowl, whisk 2 cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, and ½ teaspoon of kosher salt together.
Mix the Dough: Add the dry ingredients to the wet ingredients, and stir until just combined.
Add the Chocolate Chips: Fold in 1 cup of semisweet chocolate chips.
Portion the Cookies: Drop about 2 tablespoons of cookie dough onto the baking sheet and repeat for all the dough.
Bake the Cookies: Bake the cookies for 9-11 minutes. Let the cookies cool.
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