Pumpkin and Chocolate Chip Cookies
These Pumpkin and Chocolate Chip Cookies are everything you want in a fall cookie! They’re soft, chewy cookies loaded with gooey chocolate chips, plus that hint of pumpkin flavor and warm spices makes them absolutely irresistible! Every batch disappears so fast in our house!
Can’t get enough Pumpkin Recipes? Try our Pumpkin Cheesecake Cookies, Pumpkin Chocolate Chip Bread, Pumpkin Snickerdoodle Cookies.
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What I love most about these soft pumpkin chocolate chip cookies is how easy they are to make. Just mix everything together, drop on the baking sheet, and you’ve got cookies that taste like autumn in every bite.
They’re way better than store-bought and perfect for sharing with friends during pumpkin season. This has become one of my favorite pumpkin recipes since I started making them last year!
What you’ll love about these pumpkin chocolate chip cookies recipe:
Recipe Ingredients:
You’ll need the following ingredients to make these chocolate chip pumpkin cookies:
- All-purpose flour
- Baking soda
- Salt
- Pumpkin pie spice
- Unsalted butter
- Brown sugar
- Granulated sugar
- Large egg
- Pumpkin puree- I use Libby’s brand.
- Vanilla extract
- Semi-sweet chocolate chips- I love using Ghirardelli brand, but any will work.
Ingredient Notes:
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling which already has spices and sugar added. This ensures the best pumpkin flavor in your cookies.
- Butter: Make sure it’s softened to room temperature for proper creaming with the sugars using a hand mixer or stand mixer.
- Brown Sugar: The packed brown sugar adds moisture and that deep molasses flavor. You could also try dark brown sugar for even richer flavor.
How to make Pumpkin and Chocolate Chip Cookies step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 350°F. Line baking sheets with parchment paper or use a nonstick cookie sheet.
Step 2: In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice for your dry ingredients.
Step 3: In a large mixing bowl, cream butter and both sugars until light and fluffy at low speed, about 3 minutes.
Step 4: Beat in egg, pumpkin puree, and vanilla until well combined to create your wet ingredients mixture.
Step 5: Gradually mix flour mixture into butter mixture with a rubber spatula or wooden spoon until just combined.
Step 6: Fold in chocolate chips to make the pumpkin cookie dough.
Step 7: Using a cookie scoop or tablespoon scoop, drop rounded portions onto prepared baking sheets, spacing 2 inches apart. Leave them rounded for thick cookies, or lightly flatten with your fingers for thinner cookies. For smaller cookies, use 1/2 tablespoon portions instead.
Step 8: Bake for 10-12 minutes until edges are set but centers still look slightly soft.
Step 9: Cool on baking sheet for 5 minutes before transferring to a wire rack.
PRO TIP:
The cookies should still look slightly soft in the centers when you take them out after 10-12 minutes (12 minutes works great if you don’t flatten the dough), they’ll continue cooking on the hot baking sheet. This is the secret to getting that perfect soft, thick, and chewy texture that hold their shape without being flat or overly puffy.
Storage and Reheating:
Storage: Store cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap in plastic wrap.
Reheating: These are delicious at room temperature, but you can warm them in the microwave for 10-15 seconds for that fresh-baked taste.
Freezing: Freeze baked cookies in a freezer bag for up to 3 months, or freeze cookie dough balls on a baking sheet for 2-3 days, then transfer to freezer bags. Bake from frozen, adding 1-2 extra minutes.
Additions and Substitutions:
ADDITIONS:
- Nuts: Add chopped pecans, walnuts, or hazelnuts for extra crunch and fall flavor.
- Mix-ins: Try white chocolate chips, milk chocolate, or mini marshmallows for fun variations.
- Glaze: Drizzle with a simple powdered sugar glaze or cream cheese frosting for extra sweetness.
SUBSTITUTIONS:
- Butter: You can substitute with melted butter (cooled), vegetable oil, or coconut oil for different textures.
- Sugars: All brown sugar will make them chewier, all granulated sugar will make them more crispy.
- Chocolate Chips: Try dark chocolate chips, mini chocolate chips, or even chocolate chunks.
- Measuring: Use a measuring cup to ensure accuracy with your flour measurements. I love the scoop and level method!
FAQs about Chocolate Chip and Pumpkin cookies:
Why are my cookies spreading too much?
Make sure your butter isn’t too warm and that you’re measuring flour correctly. Chilling the dough for 30 minutes before baking can also help prevent spreading. Next time, try chilling the pumpkin mixture first.
Can I make the dough ahead of time?
Yes! The dough can be made up to 2 days ahead and stored in the refrigerator. Let it come to room temperature before scooping and baking. This original recipe works great for make-ahead baking.
How do I know when the cookies are done?
The edges should be set and golden brown, but the centers should still look slightly soft and underbaked. They’ll finish cooking on the hot baking sheet and you’ll have a lot of cookies that are the pumpkin cookies you ever tasted before!
What can I serve with these Pumpkin Chocolate Chip Cookies?
These cookies are perfect on their own, but they’re also amazing with a glass of cold milk, hot apple cider, coffee, or even a pumpkin spice latte. They make a wonderful addition to fall dessert spreads and are some of the best pumpkin desserts you can make.
If you love these, you should also try my pumpkin snickerdoodles or pumpkin bread for more amazing fall treats!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try these Pumpkin and Chocolate Chip Cookies! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Pumpkin and Chocolate Chip Cookies
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. 2 cups all-purpose flour,1 teaspoon baking soda,1/2 teaspoon salt,1 teaspoon pumpkin pie spice.
- In a large bowl, cream butter and both sugars until light and fluffy, about 3 minutes. 1/2 cup unsalted butter.3/4 cup brown sugar,1/2 cup granulated sugar.
- Beat in egg, pumpkin puree, and vanilla until well combined. 1 large egg,3/4 cup pumpkin puree,1 teaspoon vanilla extract.
- Gradually mix flour mixture into butter mixture until just combined.
- Fold in chocolate chips.1 1/2 cups semi-sweet chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers still look slightly soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Nutrition
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I love pumpkin and I love chocolate but NEVER together . . . until I made this recipe! Easy to make, not too “pumpkiny” and absolutely delicious!!!