These soft and cakey Pumpkin Chocolate Chip Cookies are loaded with tons of semi-sweet chocolate chips. They’re thick, spiced, and super easy to make. The perfect Fall dessert all in one cookie!
My pumpkin obsession continues! This time with a chewy, pillowy, spiced pumpkin chocolate chip cookie.
To me pumpkin and chocolate make the perfect combination. The gooey melted chocolate chips go wonderfully in these spiced pumpkin cookies. These pumpkin chocolate chip cookies are hard to resist!
These cookies are soft, perfectly spiced, and melt in your mouth. The pumpkin helps to make the cookies fluffy and cakey. They’re super soft on the inside and studded with chocolate chips. Even better, these cookies are super quick and easy to throw together.
Ingredients for Pumpkin Chocolate Chip Cookies
- Pumpkin puree: Helps to add moisture to the cookies and a bit of sweetness and nuttiness. Don’t use pumpkin pie filling. This will have pumpkin spice flavors added to it, which isn’t ideal because we wouldn’t be able to control the spice level of the bread this way. Opt for trusted brands like Libby’s.
- Sugar: Light brown sugar and granulated sugar are used in these pumpkin chocolate chip cookies. The brown sugar adds extra moisture and flavor to the cookies.
- Butter: You can also use softened — not melted — coconut oil in place of the butter.
- Egg: Adds richness and structure to the cookie. If you have an allergy, a flax egg can be substituted.
- Flour: I use all purpose flour however white whole wheat flour or gluten free flour can be used.
- Spices: It’s not autumn without pumpkin spice! Cinnamon, ginger, nutmeg, and ground cloves give these cookies the Fall flavor profile everyone loves this time of year.
- Chocolate chips: I use semi sweet chocolate chips in this recipe, however dark chocolate chunks or white chocolate chips would also work well. Opt for higher quality when available.
- Dark chocolate chunks
- Chopped walnuts or pecans
- White chocolate chips
- Dried cherries
How to make Pumpkin Chocolate Chip Cookies
- Preheat Oven: To 350 degrees F.
- Combine Dry Ingredients: Add flour, baking soda, salt, cinnamon, ground ginger, nutmeg and ground cloves to a medium bowl. Whisk to combine and set aside.
- Combine Wet Ingredients: Add oil and both sugars to a stand mixer with the paddle attachment. Blend until combined. Add in egg, vanilla and pumpkin.
- Make Batter: Slowly add in the dry ingredients in two parts. Make sure to scrape the sides of the bowl. Fold in chocolate chips.
TIP: Don’t over-mix the dough! It can cause the cookies to be too dense and chewy instead of soft and fluffy.
- Bake: Portion out cookies, (about 2 tablespoons a cookie) onto a silicon lined baking sheet. Space cookies 2 inches apart. Place in the oven and bake for 12 minutes. If you pull out cookies before that they will be undercooked and raw on the inside.
- Cool: Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely. These cookies are best served still warm with a cold glass of your preferred milk or some hot cocoa. Enjoy!
- Store: Cookies can be stored in an airtight container at room temperature for 3-5 days (if they last that long). They actually get super soft the longer they sit in an airtight container. You can always freeze the cookies for up to 3-4 months.
Tips for making the Best Pumpkin Chocolate Chip Cookies
- Light Brown Sugar: I also substitute some of the granulated sugar with light brown sugar. This produces a chewier cookie with lots of flavor. Dark brown sugar may overpower the pumpkin flavor and create a displeasing color for the baked cookies.
- Extra Chocolate Chips: When the cookies come out of the oven I like to place some chocolate chips on top for presentation.
- Overnight Chill: These cookies can be made a day or two in advance. The longer the cookie dough sits the more the flavors develop.
- Shorter cooking time: I always like to slightly under bake my cookies. Once they look set around the edges I take them out of the oven and let them continue to cook for 5 minutes longer on the baking sheet. Then I transfer them to a cooling rack to cool completely. This gives you a soft and chewy cookie!
Can I Freeze These Cookies?
Absolutely! These pumpkin chocolate chip cookies freeze wonderfully either baked or unbaked. Just follow these directions before freezing:
- To freeze baked cookies: Simply store in an airtight container in the freezer for up to 3 months.
- To freeze raw dough: Portion out individual cookies and place on a baking sheet to harden for an hour. Then, store the cookie dough balls in a Ziplock bag in the freezer for up to 3 months. When you are ready to eat take out as many cookies as you want and allow them to come to room temperature while the oven preheats. Bake as directed, and enjoy!
Can I make these ahead of time?
Definitely! The cookie dough can be made in advance and stored in the refrigerator for up to 2 days before baking. It’s actually best to let the dough sit for at least 30 minutes or overnight before baking. This helps the ingredients come together and makes for a more flavorful cookie. Allow the dough to come to room temperature while the oven preheats.
More Delicious Pumpkin Recipes To Try
- Pumpkin Chocolate Chip Oatmeal Bars
- The BEST Pumpkin Chocolate Chip Cookies
- Pumpkin Banana Smoothie
- Pumpkin Chocolate Chip Muffins
- Triple Chocolate Pumpkin Bread
- Pumpkin Cream Cheese Bread
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Pumpkin Chocolate Chip Cookies
Soft and Cakey Pumpkin Chocolate Chip Cookies loaded with semi-sweet chocolate chips. Thick, spiced and super easy to make! The perfect cookie for Fall!
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup canola oil
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Add flour, baking soda, salt, cinnamon, ground ginger, nutmeg and ground cloves to a medium bowl. Whisk to combine and set aside.
- Add oil and both sugars to a stand mixer with the paddle attachment. Blend until combined. Add in egg, vanilla and pumpkin.
- Slowly add in the dry ingredients in two parts. Make sure to scrape the sides of the bowl.
- Fold in chocolate chips.
- Portion out cookies, (about 2 tablespoons a cookie) onto a silicon lined baking sheet. Space cookies 2 inches apart.
- Place in the oven and bake for 12 minutes. If you pull out cookies before that they will be undercooked and raw on the inside.
- Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container.
*This recipe was adapted from Cooking Classy.