Thick and chewy Pumpkin Chocolate Chip Cookies are infused with warm autumn spices. This is such a simple and delicious recipe for the fall season!
You’ve finally found it! A pumpkin chocolate chip cookie recipe that is soft, chewy, and crisp around the edges!
This fall cookie recipe will blow you away with how simple it is to throw together, and the cookies you’ll bake will be everyone’s favorite for the pumpkin dessert season.
Unlike so many pumpkin cookie recipes, this one is not soft like a piece of cake. Instead, these pumpkin cookies with chocolate chips are soft-baked and delightfully tender and chewy.
If you prefer a cake-like pumpkin cookie (those are delicious too!), try my Pumpkin Oatmeal Cookies or classic Pumpkin Cookies with Cream Cheese Frosting.
I sometimes wish that it was pumpkin spice season all year long! I mean, I understand why we enjoy the earthy, sweet, gently spiced flavors of pumpkin in the fall, but why stop there?
I have so many delicious pumpkin recipes here – you could make one every week for the whole year and probably never get bored!
Try my Pumpkin Zucchini Bread, Pumpkin Cinnamon Rolls, and Pumpkin Cheesecake Bars next.
Pumpkin Chocolate Chip Recipe Highlights
- Quick and Easy – This pumpkin cookie dough recipe does not need to be chilled, so you can go right from mixing to baking! Your first batch of cookies can be ready to enjoy in around 25 minutes. You also don’t need a mixer, just a whisk and a sturdy spoon or spatula.
- Delicious Warm Fall Flavors – Everyone loves a little bit of pumpkin spice when the weather turns cool! These chocolate chip cookies have pumpkin puree and pumpkin pie spice in them, so they’re perfect for the season.
- Thick and Chewy Pumpkin Cookies – Many pumpkin cookie recipes turn out fluffy and cake-like, due to the high amount of liquid in pumpkin puree. This recipe has been adjusted to include less moisture, so the cookies are dense and chewy instead.
Ingredients In Pumpkin Chocolate Chip Cookies
Here’s what you need to make these chocolate pumpkin cookies:
Complete list of ingredients and amounts can be found in the recipe card below.
- Pumpkin: Canned pumpkin puree is perfect for this recipe. Be sure to use pure pumpkin and not pumpkin pie filling.
- Flour: Regular all-purpose flour is perfect here.
- Pumpkin Pie Spice: You can buy this, or check out how to mix up your own pumpkin spice blend at home!
- Baking Soda and baking Powder: Mix these with the flour to give the cookies the perfect amount of lift in the oven.
- Butter: For baking, it’s best to use unsalted butter. For this recipe, the butter is melted first. Allow it to cool slightly before mixing so that you don’t cook the eggs!
- Sugar: To get the perfect chewy texture, both granulated sugar and light brown sugar are used in this cookie recipe.
- Egg: Let your egg come to room temperature before adding it to the cookie dough.
- Vanilla: A good quality vanilla extract will elevate the flavors of pumpkin and chocolate.
- Chocolate Chips: Semi-sweet chocolate chips give the perfect amount of rich chocolate flavor without being overly sweet.
How To Make Pumpkin Chocolate Chip Cookies
Start by preheating your oven to 350°F/180°C. Line three cookie sheets with parchment paper and set them aside.
Tip!
Add extra chocolate chips to the top of each cookie before baking! This makes them look amazing, just like the pictures.
Recipe Tips
- Remove the moisture from the pumpkin puree after measuring it. This step is absolutely the most important one in the recipe! Too much moisture in the cookie dough will result in cakey pumpkin cookies.
- The dough will be sticky, likely stickier than most other cookie doughs you’ve worked with. If needed, use oiled fingers to gently remove the dough from your cookie scoop.
- Parchment paper or Silpat mats will ensure that your cookies are easy to remove from the pans once they’re baked.
- Let the cookies cool. The texture of these chewy cookies will be best after they’ve cooled completely. The pumpkin spice flavor actually develops and gets better with time too!
Storing Tips
Once baked, these cookies can be stored in an airtight container at room temperature for up to 5 days.
Baked pumpkin chocolate chip cookies also freeze well for up to 3 months.
Feel free to freeze unbaked cookie dough balls too! Flash-freeze them on a tray, then transfer them to a freezer bag for storage. Thaw before baking.
Even More Delicious Pumpkin Desserts
- Pumpkin Cheesecake
- Pumpkin Whoopie Pies
- Crustless Pumpkin Pie
- Pumpkin Gooey Butter Cake
- Pumpkin Layer Cake
Recipe FAQs
How do you make pumpkin cookies that aren’t cakey?
The best way to avoid cakey pumpkin cookies is to reduce the amount of moisture in the recipe. Here, we are blotting away the excess moisture from the pumpkin puree with paper towels.
What is in pumpkin pie spice?
Pumpkin pie spice, also sometimes called “pumpkin spice” is a blend of spices that pair wonderfully with pumpkin, particularly in sweet recipes. Generally, this blend includes cinnamon, ginger, nutmeg, and cloves.
Can I add other things to these cookies?
Sure! Instead of chocolate chips, try white chocolate chips, butterscotch chips, or chopped nuts such as pecans or walnuts.
Enjoy this perfectly chewy pumpkin chocolate chip cookie recipe! Be sure to Pin this post to save it for the next time you need a bit of pumpkin spice, no matter what time of the year it is.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pumpkin Chocolate Chip Cookies
Equipment
- Cookie Sheets
- Medium cookie scoop, 1.5 tablespoons
Ingredients
- ⅓ cup (80 g) pumpkin puree
- 1 ⅔ cup (200 g) all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup (125 g) unsalted butter melted
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (170 g) chocolate chips plus more for decorating the top (optional)
Instructions
- Preheat the oven to 350°F/180°C or 160°C for a fan oven, and line 3 cookie sheets with parchment paper or Silpat silicone mats; set aside
- Line a plate with a paper towel and place the pumpkin on it, then blot some excess moisture off with additional paper towels; set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, salt, baking soda and baking powder; set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar and granulated sugar together until smooth
- Add the egg, pumpkin and vanilla extract and mix well.
- Add the flour mixture and mix until just combined. Fold in the chocolate chips. Mixture will be very thick and sticky.
- Use a small cookie scoop (1.5 tablespoons) to scoop the cookies onto the prepared baking sheets at least 2” apart. Press additional chocolate chips into the top of the cookie balls if desired.
- Bake in the preheated oven for 7-9 minutes, or until the cookies are lightly golden brown.
- Cool for 5 minutes on the pan before carefully transferring to a wire rack to cool completely.
Notes:
- Remove the moisture from the pumpkin puree after measuring it. This step is absolutely the most important one in the recipe! Too much moisture in the cookie dough will result in cakey pumpkin cookies.
- The dough will be sticky, likely stickier than most other cookie doughs you’ve worked with. If needed, use oiled fingers to gently remove the dough from your cookie scoop.
- Parchment paper or Silpat mats will ensure that your cookies are easy to remove from the pans once they’re baked.
- Let the cookies cool. The texture of these chewy cookies will be best after they’ve cooled completely. The pumpkin spice flavor actually develops and gets better with time too!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Joyce says
if I want to make muffins would this recipe work? If so, what temp and how long should I bake?
Little Sunny Kitchen says
Hi Joyce, I wouldn’t use this recipe to make muffins. Use this pumpkin muffins recipe instead, and mix in 3/4 cup of chocolate chips if you like. Enjoy!
Bonnie says
How many cookies does this recipe make?
Little Sunny Kitchen says
Hi Bonnie, it should make about 30 cookies. Enjoy!