Pumpkin Chocolate Chip Cookies
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Posted: 10/16/23
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Delicious, soft and perfectly spiced Pumpkin Chocolate Chip Cookies are the best fall cookie. Fill your cookie jar with these easy pumpkin cookies loaded with sweet chocolate chips when the temperatures turn cool.
Bite into the best pumpkin chocolate chip cookies ever! These easy cookies are the most delightful treat for the chilly fall season! Pumpkin goodies never get old during these months of crispy weather. I especially love a warm pumpkin crescent roll alongside a pumpkin spice latte on a rainy fall afternoon. It’s just the coziest combo!
But turning chocolate chip cookies into a pumpkin fall treat is just a show-stopper. These soft and gooey cookies are perfectly sweet and spiced with the classic warming spices you know and love. Essentially, these cookies are all the good things about cookies and pumpkin bread wrapped up in a yummy little package!
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Why You’ll Love this Pumpkin Chocolate Chip Cookies Recipe
- This easy pumpkin cookie recipe makes 36 cookies. It’s a great option for parties when you need plenty of dessert!
- You can complete this recipe in just 30 minutes. Simple, quick, and easy.
- These cookies are made from staple ingredients that are often already in your kitchen. You may not even need to run to the grocery store to make these cookies!
Ingredients for Pumpkin Chocolate Chip Cookies
- All-purpose flour – All purpose flour is the perfect base for a chewy and soft pumpkin chocolate chip cookie recipe.
- Brown sugar – I like sweetening these cookies with brown sugar instead of white sugar. The rich flavor of brown sugar really makes this recipe taste like fall!
- Butter – I typically reach fro unsalted butter when baking this recipe, but feel free to use salted. If you choose to use salted, omit or reduce the salt that this recipe calls for.
- Semi-sweet chocolate chips – Feel free to use dark chocolate or milk chocolate chips if you prefer.
- Pumpkin puree – It is important to ensure you grab 100% pumpkin puree instead of pumpkin pie filling. Pumpkin pie filling is sweetened and already spiced, so it will change the flavor of the cookies if used in this recipe.
- Eggs – Allow the eggs to come to room temperature before mixing into the cookie dough.
- Pumpkin spice – A little pumpkin pie spice will make these cookies taste like fall!
- Cinnamon – Though pumpkin pie spice already has some cinnamon, adding more into the cookie dough helps to flavor these cookies even more.
- Vanilla extract – Add a little splash of vanilla extract to create more depth in the flavor of these chocolate chip pumpkin cookies.
- Salt – Use a little sprinkle of slat to help balance out the sweetness in these cookies.
- Baking soda – Baking soda is a rising agent that will help keep these cookies from being too dense.
How to Make Pumpkin Chocolate Chip Cookies
Preheat the oven to 350 degrees Fahrenheit and then lightly grease two cookie sheets and set them to the side.
Melt the butter in the microwave or on the stove top and set it aside to cool. It will take about 5 minutes to cool.
In a medium bowl, mix together the flour mixture including the flour, baking soda, and salt. Then set it to the side.
Then, in a separate bowl, mix together the melted butter, brown sugar, pumpkin puree, pumpkin spice, and cinnamon in a different bowl. Add the vanilla extract and eggs and mix until well combined.
Mix the dry ingredients into the wet ingredients, and once incorporated fold in the chocolate chips.
Scoop cookies and drop onto the greased cookie sheets using a cookie scoop. Then bake for 10-12 minutes until the bottoms are a nice golden brown.
If the tops of the cookies look a bit doughy, don’t worry. They will finish baking on the hot cookie sheet.
Allow the cookies to cool on the baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
Serve and enjoy!
How to Store Pumpkin Chocolate Chips Cookies
Place cookies into an airtight container or large plastic bag, and store at room temperature for up to 3 days.
FRIDGE: These cookies will last a bit longer if stored in the fridge. Store in an airtight container with parchment paper in between each layer of cookies. Store for up to a week.
FREEZER: Pumpkin cookies freeze for up to 3 months if stored in a freezer bag or airtight container.
What to Pair with Pumpkin Chocolate Chip Cookies
I love to pair a warm and gooey cookie from this easy fall recipe with cold brew coffee, even during chilly months. But if you’re more of a warm coffee person, make a caramel latte to pair with chocolate chip pumpkin cookies.
It’s a great pairing for homemade eggnog or apple cider too!
These are the perfect dessert to serve after a hearty meal of chicken gnocchi soup or stuffed shells on a cold fall evening. A warm cookie next to a glass of cold milk is second to none!
Though these pumpkin cookies with chocolate chips are perfect as is, you can adapt them to make them extra unique!
- Chopped pecans and walnuts would both be delicious in this cookie.
- You can also create a simple cream cheese drizzle to top each cookie.
- Replace the chocolate chips with cinnamon chips or white chocolate chips.
Don’t be afraid to get adventurous. Make this recipe anything you want it to be!
If you want to make this batter ahead of time and store it in the fridge, you absolutely can! Just make sure to wrap the mixing bowl with dough tightly in plastic wrap.
I would recommend only making the dough up to 24 hours in advance. Allow the dough to come to room temperature before baking.
Pro Tips!
- Do not overload the dough if you add any extras into these cookies. Reduce the amount of chocolate chips if you need to!
- If you know your baking sheets have a history of things sticking, line them with parchment paper instead of just greasing them.
- To ensure even baking, make sure the cookie dough balls on each cookie sheet are the same size.
Pumpkin chocolate chip cookies are my favorite fall cookie! You’re gonna love them!
More Pumpkin Recipes You’ll Love
- These chocolatey Pumpkin Brownies are another star in the combo of pumpkin and chocolate.
- Pumpkin Cheesecake Bars are such a fun and unique fall treat!
- Angel food cake is a classic dish, so why not make a Pumpkin Angel Food Cake!
- This Pumpkin Bundt Cake and Cinnamon Cream Cheese Frosting is just an amazing sweet fall treat.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Chocolate Chip Cookies
Soft and delicious Pumpkin Chocolate Chip Cookies with just the right amount of spice make an easy fall treat.
cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter melted & slightly cooled
- 1 ½ cups brown sugar packed
- ½ cup pumpkin puree
- 2 teaspoons pumpkin spice
- ½ teaspoon cinnamon
- 2 teaspoons vanilla
- 2 eggs room temperature
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Melt the butter and set aside for 5 minutes.
- Mix flour, baking soda and salt in a medium bowl and set aside.
- Mix butter with brown sugar, pumpkin puree, pumpkin spice and cinnamon in a different bowl. Add vanilla and eggs and mix until combined
- Add flour mixture to wet ingredients and mix to combine. Then add chocolate chips.
- Drop onto greased cookie sheets and bake for 10-12 minutes or until bottoms are golden brown. The tops might still look doughy but they will cook as they sit on the cookie sheet. Let sit on cookie sheets for 5 minutes then remove to a wire rack and let cool.
Tips
FRIDGE: These cookies will last a bit longer if stored in the fridge. Store in an airtight container with parchment paper in between each layer of cookies. Store for up to a week.
FREEZER: Pumpkin cookies freeze for up to 3 months if stored in a freezer bag or airtight container.
Nutrition Information
Serving: 1cookie, Calories: 167kcal (8%), Carbohydrates: 21g (7%), Protein: 2g (4%), Fat: 8g (12%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg (8%), Sodium: 143mg (6%), Potassium: 79mg (2%), Fiber: 1g (4%), Sugar: 12g (13%), Vitamin A: 704IU (14%), Vitamin C: 0.2mg, Calcium: 19mg (2%), Iron: 1mg (6%)
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