Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are soft, chewy, and full of classic fall flavor. Super soft, moist pumpkin spice cookies are loaded with melty dark chocolate chips for a flavor combination that will have everyone coming back for more.
People go bonkers for pumpkin this time of year, and honestly, we’re no exception. We’re also crazy for cookies, so we combined those flavors into one amazing cookie recipe that’s perfect for the season. Loaded with pumpkin spice and dark chocolate chips, these cookies explode with all your favorite seasonal flavors in every bite.
Table of contents
❤️ Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses basic baking ingredients.
- Easy to Make: These cookies are ready in just minutes.
- Soft and Chewy: These cookies bake up super soft and chewy.
- Classic Fall Flavor: These cookies are chock full of pumpkin puree and pumpkin spice.
🛒Ingredients
This recipe uses simple ingredients you can find in your kitchen and at your local grocery store. We’ve listed them all here, but you can find their exact amounts in the recipe card at the end of the post.
- Unsalted butter – softened
- Sugar
- Brown sugar
- Pumpkin puree
- Egg
- Oil
- Milk
- Cream of tartar
- Vanilla
- Salt
- Baking soda
- Pumpkin pie spice
- Flour
- Dark chocolate chips
🔪 How to Make Pumpkin Chocolate Chip Cookies
Making these cookies only takes a few minutes and a few simple steps. They’re so easy, anyone can make them.
Step 1: Prep
Preheat the oven to 350 degrees. Spray a cookie sheet with non-stick spray or line it with parchment paper.
Step 2: Mix the Wet Ingredients
Cream the butter and sugars in a stand mixer until light and fluffy. Then, scrape down the sides and mix again. Add the egg, pumpkin puree, oil, milk, cream of tartar, vanilla, salt, baking soda, and pumpkin pie spice and mix again.
Step 3: Make the Dough
Add the flour and mix well. Scrape down the sides and mix again. Then, mix the chocolate chips into the dough by hand.
Step 4: Bake
Scoop out spoonfuls of dough and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10 to 12 minutes until the edges are set and slightly browned. Then, remove the cookies and let them cool. Enjoy!
📝Variations
- Chocolate Chips: Milk, semi-sweet, or dark chocolate chips all work well in this recipe.
- Nuts: Add chopped pecans or walnuts for more flavor and texture.
- Pumpkin Puree: Use sweet potato puree to make sweet potato cookies.
If you think these cookies look good, then we think you’ll love these chewy pumpkin cookies.
🥄 Equipment
- Measuring spoons and cups
- Stand mixer
- Baking sheet
- Parchment paper
- Wire cooling rack
🥫 Storage
Store these cookies at room temperature for up to 3 days in an air-tight container. For longer storage, freeze the cookies for up to 3 months in an air-tight, freezer-safe container.
What to Serve with Pumpkin Chocolate Chip Cookies
Serve these cookies with other fall treats featuring pumpkin, sweet potato, or apple. They’re an excellent dessert after a hearty fall meal like pot roast, roasted chicken, ham, and other classic comfort food dinners.
💭 Tips
- Mix your cookie dough until just combined. Overmixing creates tough cookies.
- A stand mixer is the easiest way to mix this cookie dough.
- Remove the cookies as soon as the edges are set and golden. This prevents overbaking.
- Be sure you buy pumpkin puree and not pumpkin pie filling. They’re often sold near each other.
⁉️ FAQ
Pumpkin puree is simply roasted pumpkin that’s been pureed. Pumpkin pie filling, on the other hand, has added spices and sugar.
No. Pumpkin pie filling has added sugars and spices to make it suitable for pie. Pumpkin puree is plain, pureed pumpkin. They are not interchangeable in most recipes.
Measuring flour correctly is key to ensuring you have soft, chewy cookies. Loosely spoon the flour into your measuring cup and level it off with a knife to prevent compacting.
🍽 More Recipes
Do you enjoy pumpkin? Then try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe so you can find it later.
Pumpkin Chocolate Chip Cookies
Equipment
- Cookie sheet
- Stand mixer
- Cookie scoop
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 egg
- ½ cup oil
- 1 Tablespoon milk
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 4 cups flour
- 10 ounces dark chocolate chips
Instructions
- Preheat the oven to 350 degrees. Prep a cookie sheet with a sheet of parchment or spray with non stick spray, set aside.
- In the bowl of a stand mixer, combine the butter and sugars, cream until light and fluffy.
- Scrape down the sides and mix again.
- Add in the egg, pumpkin puree, oil, milk, cream of tartar, vanilla, salt, baking soda, and pumpkin pie spice.
- Mix thoroughly. Add in the flour and combine well. Scrape down the sides and mix again.
- Fold in the chocolate chips by hand until combined.
- Scoop out spoonfuls of dough and place on the prepared cookie sheets. Leave about 2 inches of space around each cookie.
- Bake in preheated oven for approximately 10-12 minutes or until edges are set and slightly browned.
- Allow to cool and enjoy!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
