Pumpkin Chocolate Chip Cookies

Get ready for Fall with these pumpkin chocolate chip cookies! They're soft and chewy with the perfect pumpkin chocolate taste. Whether you're enjoying a treat alongside a cup of coffee, or bringing them to a Fall bake sale or church gathering, these are sure to be a hit.

For more Fall baking recipes, try our pumpkin crinkle cookies, pumpkin chocolate chip muffins, energy balls baked pumpkin spiced oats or pumpkin chocolate chip bars.

Pumpkin Cookies

Who doesn't love an easy Fall cookie recipe like our pumpkin crinkle cookies or soft ginger cookies and of course these chocolate chip pumpkin cookies. If you love a soft and chewy cookie as much as we do, then this recipe is sure to be a hit.

• SIMPLE INGREDIENTS – You won’t need to go far to shop for these ingredients… most of them are already in your fridge and pantry. The pumpkin ingredients are available at most grocery stores in the baking section any time of the year!
• PUMPKIN FLAVOR – Soft and chewy and bursting with pumpkin flavor, just like our pumpkin chocolate chip muffins.
• FOOL PROOF – Just mix, scoop and bake! This recipe is simple and fool-proof.

Pumpkin Chocolate Chip Cookies Video

Watch my easy tutorial video to see just how easy making pumpkin chocolate chip cookies really is.

Recipe Ingredients

The ingredients you'll need are pretty simple. Pumpkin puree and pumpkin pie spice are the main notable ingredients that will create the Fall flavors. Here is an overview of ingredients you'll need with the full ingredients list in the recipe card at the bottom of this blog post.

• FLOUR - All-purpose flour adds the perfect base for the recipe.
• PUMPKIN PUREE - Make sure to use canned pumpkin puree and not a canned pumpkin pie filling.
• PUMPKIN PIE SPICE - This will add the perfect spice flavor! It's a mixture of cinnamon, nutmeg, cloves and ginger. You can usually find it in the spice section of the grocery store.
• CHOCOLATE CHIPS - Semi-sweet chocolate chips are great for baking cookies. Milk chocolate or dark chocolate chips will work too.
• SUGAR - You'll need a combination of brown sugar and granulated white sugar.
• BUTTER - Unsalted butter is a staple for a good cookie recipe. To get the best results, the butter needs to sit at room temperature for a couple of hours so that it is soft.
• EGG - One large egg is needed.
• BAKING POWDER + SODA - A bit of baking powder and baking soda help to make the cookies rise and create that light fluffy texture.
• VANILLA EXTRACT - For a bit of sweetness.

How To Make Pumpkin Chocolate Chip Cookies

1. PREP - Preheat the oven to 375°F. Line 2 baking sheets with parchment paper (or just use the same baking sheet twice).
2. DRY INGREDIENTS - Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
3. WET INGREDIENTS - Beat the softened butter with brown sugar and white sugar using a hand mixer. Next, add the pumpkin puree, egg and vanilla extract and mix together.
4. COMBINE - Now pour the dry ingredients into the wet ingredients. Use the hand mixer to combine just until smooth and creamy. Fold in the chocolate chips and stir just until they're evenly mixed.
5. COOKIES - Drop 1 tablespoon of the cookie batter onto the baking sheet. Each cookie should be 2" apart so there's room to expand. Bake for 10 minutes then use a spatula to transfer the soft cookies to a rack to cool completely. Repeat these steps with all the rest of the batter until all the cookies are baked.

Helpful Tip: This cookie dough can be prepped in advance before you bake the cookies. The dough can be stored in the fridge for up to 3 days wrapped in plastic or it can be frozen for up to 3 months. Just be sure to tightly wrap the cookie dough ball with plastic wrap until you’re ready to bake.

How To Store

Leftover cookies can be stored at room temperature, in the fridge or frozen. Here’s how to do each one:

• COUNTER – Store in an airtight container up to 3 days. After this the cookies will start to turn stale.
• REFRIGERATE – Store in an airtight container or plastic wrap in the fridge for up to 1 week. 
• FREEZE – This is my personal favorite way to store my cookies. These cookies freeze well! Add them to a freezer bag and store them for up to 3 months.
• TO THAW – Frozen cookies will thaw in about 15 minutes at room temperature. Personally, our family will eat the cookies cold and straight from the freezer! They are delicious.

Recipe Tips

• Dot the tops of the cookies with a few chocolate chips just before baking for a better visual presentation.
• Do not overmix the batter. Just stir until all the ingredients are combined. Overmixing can activate the gluten in flour and create dense cookies.
• Do not use canned pumpkin pie filling! Make sure it's canned pumpkin puree.
• If you want slightly bigger cookies, use 1.5 tablespoon of batter for each cookie.
• Use a cookie scoop to drop cookies for a mess-free experience. I have a few cookie scoops in various sizes.

Soft and chewy, moist and delicious, these pumpkin chocolate chip cookies will easily satisfy any pumpkin craving. Easy to make and no time to bake. Bring a batch to the next Fall gathering for a tasty treat!

More Cookie Recipes To Try

• Peanut Butter Cookies
• Chocolate Chip Cookies
• Double Chocolate Chip Cookies
• Chewy Chocolate Chip Oat Cookies
• Cinnamon Applesauce Cookies
• Pumpkin Crinkle Cookies
• Soft Chewy Ginger Cookies