This Pumpkin Chocolate Chip Cookies Recipe creates chewy cookies that are loaded with pumpkin flavor and studded with sweet chocolate chips. A gourmet sweet treat that is perfect for fall baking or anytime you crave pumpkin!
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Why We Love This Pumpkin Chocolate Chip Cookies Recipe
- This recipe makes 12 giant, thick, chewy and soft pumpkin cookies with crisp edges that are filled with melty chocolate chips. No cakey cookie with this recipe.
- Basic pantry staples and pumpkin is all you need, you probably have most of them on hand.
- Effortless recipe that requires no chilling.
- A gourmet bakery style cookie that is made easily in your own kitchen.
- A cozy recipe that cures all those seasonal pumpkin cravings.
- These chewy pumpkin cookies make the best gifts, are perfect for sharing and sell out at bake sales.
Pumpkin Chocolate Chip Cookies Recipe Ingredients
- Salted Butter
- Brown Sugar
- White Sugar
- Pumpkin Puree
- Pure Vanilla Extract
- Baking Soda
- Baking Powder
- Cinnamon
- Salt
- Unbleached All Purpose Flour
- Semi-Sweet Chocolate Chips
Substitution Suggestions
- Salted Butter: Unsalted butter can be used. I recommend adding an extra ½ teaspoon of salt to the cookie dough if you use unsalted butter.
- Pumpkin Puree: Be sure to buy 100% pumpkin puree and NOT pumpkin pie filling. The pure pumpkin puree is just straight up pumpkin nothing else added to it. Pumpkin pie mix is already sweetened and spiced.
- Pure Vanilla Extract: Pure extracts are best to use. They yield the best flavor rather than imitation extracts which can leave an unpleasant after taste in your baked goods.
- All Purpose Flour: Feel free to use white whole wheat flour, whole wheat flour or a blend of flours. I like to use half all purpose and half whole wheat a lot in my baked goods because it creates a nice flavor. You use what you have. If you use all whole wheat flour the cookies will be a bit more dense but they will still be as equally delicious!
- Semi-Sweet Chocolate Chips: Use your favorite chocolate! Dark chocolate chips or milk chocolate chips would be delicious, as well as chocolate chunks. Even white chocolate chips would be yummy.
These really are the best pumpkin chocolate chip cookies with the best chewy texture. This is going to be your new favorite cookie to enjoy through the entire fall season.
How to Make Chocolate Chip Pumpkin Cookies
- Preheat oven to 375°F and line two cookie sheets with parchment paper or grease lightly with nonstick cooking spray.
- In a stand mixer fitted with the paddle attachment or with large mixing bowl and hand mixer, cream together the softened butter, brown sugar and granulated sugar until light and fluffy. This takes about 2-3 minutes.
- Next, add the pumpkin puree and vanilla extract. Mix until smooth.
- Now to the wet ingredients add the dry ingredients: baking soda, baking powder, cinnamon, salt, and all purpose flour. Mix on low speed just until combined and flour is just incorporated.
- Fold in chocolate chips.
- Using a large scoop (3.25 oz) or scant ½ cupful, make 12 cookie dough balls placing 6 on each prepared baking sheet.
- Roll dough into balls and flatten just slightly with the palm of your hand, but not too much, to resemble a thick hockey puck.
- Bake one pan at a time, in center of oven for 16-18 minutes until the edges are set and the centers no longer look wet and glossy.
- Let baked cookies cool 10 minutes on pan, then transfer to wire rack to cool completely.
How to Make a Smaller Version of Easy Pumpkin Cookies
Use a smaller cookie scoop and decrease the baking time. Still slightly flatten the tops of the cookies before baking, that way they still flatten while baking. I would start checking cookies at 12 minutes depending on what size of cookie scoop you use.
If you love pumpkin treats, you've got to try some of these other family favorite pumpkin recipes! Full of pumpkin flavor that you'll love!
Storing Pumpkin Chocolate Chip Cookies
Storing: Store these chewy pumpkin chocolate chip cookies in an airtight container between layers of wax paper. Keep them in a cool dry place and they'll last about a week. If you notice the cookies starting to get a little dry and hard, add a piece of bread or a flour tortilla to the container with the cookies. It'll add moisture back into the cookies.
Freezing: These cookies freeze well! Place the cookies in a freezer safe airtight container in single layers, between pieces of wax paper. Or you can individually wrap them in plastic wrap and then place in freezer bag or container. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature until thawed. If individually wrapped, unwrap before thawing, that way the plastic won't stick to the cookies.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookies sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A large cookie scoop is great for these easy pumpkin cookies. This large scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- If you're packaging them up for a bake sale these Self Sealing Cellophane Bags are the best!
Tips for the Best Pumpkin Cookies
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps everything mix together properly.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
- Don't over mix the cookie dough once the dry ingredients are added. Mix just until the flour is incorporated so the cookies stay tender. If the cookie dough is over mixed the cookies will turn out too dense.
- Use a measuring cup or ice cream scoop to get the same size cookies, that way they will all bake evenly. I like to use a large scoop.
- For best results don't over bake the cookies. Over baking will cause the cookies to not be soft and chewy as intended. The edges should barely be golden brown and the centers should no longer look wet and glossy.
More Gourmet Cookie Recipes:
- Chocolate Peanut Butter Chip Cookies
- Frosted Cookies and Cream Cookies
- Caramel Pretzel Chocolate Chip Cookies
- Chocolate Brownie Cookies
- Birthday Cake Cookies
- Carrot Cake Cookies
- Snickerdoodles
- Giant Sugar Cookies
- Gourmet Chocolate Chip Cookies
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Pumpkin Chocolate Chip Cookies
Ingredients
- ¾ cup salted butter, softened
- 1 cup brown sugar
- ½ cup white sugar
- 1 cup 100% pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2½ cups all purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F and line two cookie sheets with parchment paper or grease lightly with nonstick cooking spray.
- In a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar and granulated sugar until light and fluffy. This takes about 2-3 minutes.
- Add the pumpkin puree and vanilla extract. Mix until smooth.
- Add the dry ingredients: baking soda, baking powder, cinnamon, salt, and all purpose flour. Mix on low speed just until combined and flour is just incorporated.
- Fold in chocolate chips.
- Using a large cookie scoop (3.25 oz) or scant ½ cupful, make 12 cookie dough balls placing 6 on each prepared cookie sheet.
- Roll dough into balls and flatten just slightly with the palm of your hand, but not too much, to resemble a thick hockey puck.
- Bake one pan at a time, in center of oven for 16-18 minutes until the edges are set and the centers no longer look wet and glossy.
- Let cookies cool 10 minutes on pan, then transfer to wire rack to cool completely.
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