Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies recipe is my favorite Fall weather treat! Soft and chewy with gooey chocolate chips, pumpkin spice, cinnamon and brown sugar in a perfect little pumpkin dessert. Don't forget the pumpkin puree! No one will ever know they are healthy!

Tuck these cookies away in your lunchbox or handbag, they are just right for Thanksgiving, Halloween or any chilly weather treat. Pumpkin cookies are easy to make and you get a large batch of 32 cookies! Taste-wise, they're slightly sweet, slightly buttery, and have a hint of cinnamon with bold pumpkin and chocolate chip flavours. They are soft in the center but not too cakey.

Why You Will Love This Pumpkin Chocolate Chip Cookie Recipe

Flavor- Pumpkin and Chocolate Chips are a combination made in Fall baking heaven. The pumpkin puree keeps them soft and chewy plus each cookie is packed with pumpkin spice and chocolate-y flavor.

Large Batch Cookies- This recipe makes a large batch of cookies (about 32) so you will have cookies to share. If I am going to bake, I love to have a enough for a couple of days or enough to freeze.

Easy- These are "drop" cookies so there are no rolling pins, no flour all over the counters, just spoon them onto a lightly greased cookie sheet and you are done.

Small Size Dessert- All of the pumpkin and chocolate chip flavor in a handheld snack. They are so easy to carry with you or snack on at home in front of the tv. No plate or fork required.

More Favorite Pumpkin Dessert Recipes

My Pumpkin Chocolate Chocolate Chip Brownies are a long time Fan Favorite and if you love pumpkin and chocolate chips cookies, you will love these brownies!

Pumpkin Pie with Dulce de Leche is a Southwest spin on traditional pumpkin pie. The Dulce de leche melts into the pumpkin filling to add depth to the pumpkin filling.

You've got to try these Pumpkin Spice Cranberry Scones! You can make the dough ahead of time and bake them in the morning. If you are craving pumpkin and chocolate chips, trade the cranberries for chocolate chips.

Ingredients to make our Pumpkin Chocolate Chip Cookies

- All-purpose flour: Provides structure and chew. For gluten-free, use a 1:1 gluten-free baking blend.

- Baking soda: Helps the cookies rise slightly and stay soft.

- Salt: Enhances flavor and keeps the sweetness from overwhelming the cookie.

- White sugar: Adds sweetness and helps the cookies spread. You can reduce slightly if you prefer less sweet.

- Brown sugar: Contributes moisture and a chewy texture, with a hint of caramel flavor.

- Butter: Adds a slightly buttery flavor that makes these cookies irresistible.

- Vanilla extract: Pure vanilla is best, but imitation works in a pinch.

- Ground cinnamon: Adds warmth and cozy fall notes. You can increase slightly if you love spice.

- Pumpkin pie spice: A blend of cinnamon, nutmeg, cloves, and ginger for a classic pumpkin flavor. Swap with your own spice mix if preferred.

- Egg: For egg-free, a flax egg can work, though the texture may be softer.

- Pumpkin puree: Provides moisture, color, and the signature pumpkin flavor. Be sure to use pure pumpkin, not pumpkin pie filling.

- Chocolate chips: Use semi-sweet, milk, or even white chocolate chips to change the flavor profile.

How to make Pumpkin Chocolate Chip Cookies from scratch

• In a large mixing bowl, use an electric mixer to beat the butter until creamy. Add the white and brown sugar and continue mixing until smooth and fluffy.
• Beat in the egg (make sure it’s at room temperature so the mixture stays smooth). Mix in the pumpkin puree and vanilla extract until fully combined.

• In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
• Add the dry ingredients to the wet mixture. Use a spatula to gently fold until you have a thick batter. Stir in the chocolate chips.

• Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. Chilling is essential for flavor and texture.
• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the chilled dough onto the trays (about 1.25 oz per cookie), spacing them 2 inches apart. Lightly flatten each mound with the bottom of a glass.
• Bake for 15–16 minutes, or until the edges are set and lightly golden. Start checking around 14 minutes, as oven times may vary.
• Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Can Pumpkin Cookies be frozen?

Yes, definitely! Let them cool completely and then place them in a Ziploc bag in the freezer. They last up to three months. They are moist and may freeze together, I like to freeze them spaced out on a sheet pan then, place the frozen cookies into the zip bag, they won't stick!

Do Pumpkin Chocolate Chip Cookies need to be refrigerated?

Yes and no. We prefer to refrigerate the dough before baking so the dough will bake well and the flavors to meld perfectly. As for the baked cookies, if you are keeping your cookies for a day or two (or more) then yes, please do refrigerate them. I don't refrigerate my cookies if they are going to be eaten in that day or the next. It's your choice.

How to store Pumpkin Chocolate Chip Cookies

You can store the cookies in an airtight container over the counter for up to three days, or up to five days in the fridge.

What Tools are Needed to Make Cookies

Luckily, you do not need and special tolls to make this recipe. You may already have everything you need. Here a Amazon affiliate links to tools like the ones I used.

A hand mixer is nice to beat the butter and sugar together but, you can do it with a wooden spoon, if necessary.

Large mixing bowl is necessary. I do have pyrex mixing bowls that nest together that I love but, they can be heavy to use. So, I often use stainless steel bowls that also nest together.

A sheet pan is also necessary. I like sheet pans with edges that are about ½ inch high. That way, I can also use the sheet pan to bake sheet cakes, nachos or other recipes.

Parchment paper is nice, but not esssential.