This Pumpkin Chocolate Chip Cookies Recipe is a soft and chewy recipe, which is made with canned pumpkin and pumpkin pie spice. It’s the perfect fall treat, ready in about 2 hours.
Jump to RecipePumpkin Chocolate Chip Cookies Recipe Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tsp. vanilla extract
- 2/3 cup canned pumpkin
- 3 cups all-purpose flour
- 4 tsp. pumpkin pie spice
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 1/2 tsp. kosher salt
- 2 cups semi-sweet chocolate chips
How To Make Pumpkin Chocolate Chip Cookies Recipe
- Combine Wet Ingredients: In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla extract, and canned pumpkin until everything is smooth and well combined.
- Make the Cookie Dough: In a separate large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Pour the wet pumpkin mixture into the dry ingredients and stir with a spatula until just combined. Fold in the chocolate chips.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 3 days. This step is crucial.
- Prep for Baking: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Shape and Bake: Scoop the chilled dough into 1 1/2 tablespoon-sized portions and roll them into balls. Place the dough balls about 1 1/2 inches apart on the prepared baking sheets. Using the palm of your hand, gently flatten the tops of the dough balls slightly.
- Cool the Cookies: Bake for 11 to 13 minutes, rotating the baking sheets halfway through, until the edges are set and dry. The centers will still be soft. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- How to get a chewy, not cakey, pumpkin cookie? Chilling the dough for at least an hour is the most important step. This solidifies the fat and allows the flour to hydrate, which prevents the cookies from becoming overly puffy and cake-like, leading to a chewier texture.
- Why do I need to flatten the cookies before baking? Pumpkin puree adds a lot of moisture and structure but not a lot of fat, so these cookies don’t spread much on their own. Gently flattening them before baking helps them achieve a classic cookie shape.
- Can I use fresh pumpkin puree instead of canned? Canned pumpkin puree is recommended because it has a consistent, thick texture. Fresh puree often contains much more water, which can make the cookies too cakey. If you use fresh, you should blot it between several layers of paper towels to remove excess moisture first.
- Can I make the dough ahead of time? Yes, the recipe notes that the dough can be refrigerated for up to 3 days. In fact, the flavor often deepens and improves with a longer chill time.
What To Serve With Pumpkin Chocolate Chip Cookies
These classic fall cookies are a perfect treat on their own or with a warm beverage.
- A tall glass of cold milk
- A hot cup of coffee or a pumpkin spice latte
- A mug of warm apple cider
- A scoop of vanilla bean or cinnamon ice cream
How To Store Pumpkin Chocolate Chip Cookies
Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 5 days. Due to their high moisture content, they stay soft for a long time. Freeze: You can freeze the baked cookies in a freezer-safe bag for up to 3 months. The unbaked dough balls can also be frozen and baked directly from frozen; just add 1-2 minutes to the baking time.
Pumpkin Chocolate Chip Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 180kcal
- Protein: 2g
- Fat: 9g
- Carbohydrates: 24g
- Sugar: 14g
- Sodium: 130mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Pumpkin puree adds a lot of moisture and structure but not fat, which is what typically causes cookies to spread. This is normal for this type of cookie and is why the recipe instructs you to flatten them slightly before baking.
You can, but the cookies will be missing their classic warm, spiced flavor. If you don’t have a pre-made blend, you can make your own by mixing 2 teaspoons of cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of allspice or ground cloves.
Yes, this is a great base recipe. You could swap the semi-sweet chocolate chips for white chocolate chips, butterscotch chips, or add a cup of chopped pecans or walnuts for extra texture.
Try More Recipes:
Pumpkin Chocolate Chip Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy36
servings15
minutes13
minutes180
kcalThe perfect soft and chewy pumpkin cookie, packed with warm pumpkin pie spices and loaded with semi-sweet chocolate chips for the ultimate autumn treat.
Ingredients
1 cup unsalted butter, melted
1 1/2 cups total sugars (1 cup brown, 1/2 cup granulated)
2/3 cup canned pumpkin
2 tsp. vanilla extract
3 cups all-purpose flour
4 tsp. pumpkin pie spice
1/2 tsp. baking soda & 1/2 tsp. baking powder
1 1/2 tsp. kosher salt
2 cups semi-sweet chocolate chips
Directions
- Whisk together the melted butter, both sugars, vanilla, and pumpkin.
- In a separate large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in the chocolate chips.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Roll the chilled dough into 1.5-tablespoon balls and place on a parchment-lined baking sheet.
- Gently flatten the tops of the dough balls with your palm.
- Bake for 11-13 minutes until the edges are set. Cool on the baking sheet for 10 minutes before moving to a wire rack.
Notes
- Chilling the dough for at least one hour is the most important step for achieving a chewy, less cake-like cookie.
- These cookies do not spread much, so flattening them slightly before baking is key to getting the right shape.
- For a richer flavor, toast your pumpkin pie spice in a dry pan for 30 seconds until fragrant before adding it to the flour.
