Pumpkin Chocolate Chip Cookies
Indulge in the flavors of fall with these irresistible Pumpkin Chocolate Chip Cookies, perfect for Thanksgiving or any autumn occasion!
Suitable for vegetarian diets. Post includes Weight Watchers points.
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These Pumpkin Chocolate Chip Cookies are full of that gotta-have-it fall flavor. Perfect for serving at festive gatherings or whenever you want to indulge in the taste of the season. With a soft, tender center and crisp edges, these cookies are sure to become your new fall favorite.
I absolutely loooove making these Pumpkin Chocolate Chip Cookies because they capture the essence of fall in every bite. The flavor combination of pumpkin, warm spices, and sweet chocolate chips is exactly what we all crave this time of year, am I right?!
Plus it’s a great recipe for using up any leftover pumpkin puree you may have from making other fall recipes…like this Pumpkin Waffles Recipe, Instant Pot Air Fryer Pumpkin Biscuits, or some classic Pumpkin Spice Muffins. #allthingsautumn
Table of Contents
Pumpkin Cookies
One of my favorite things about this recipe is the texture of these cookies. The pumpkin puree adds moisture, resulting in a soft and tender center, while the edges turn beautifully crisp during baking. This contrast makes every bite a mouth-watering experience.
These chocolate chip pumpkin cookies are perfect for serving at Thanksgiving or other fall gatherings, but you can easily whip up a batch any time you’re craving a taste of autumn. The recipe makes a huge batch of 32 cookies, so they are perfect for sharing with friends and family or for giving as homemade gifts.
My kids absolutely love helping me make these cookies, and it has become a fun family tradition in our home. Trust me, once you try these Pumpkin Chocolate Chip Cookies, they will become a favorite in your family too!
Why Make This Recipe
- They’re flavorful and festive – These cookies are chock full of fall flavor, so they’re just perfect for Thanksgiving.
- They are simple – All you need are a few basic ingredients
- Use up leftovers – The perfect recipe for using up leftover pumpkin purée.
- Fun for the whole family – Making these cookies is a great way to get the whole family involved in the kitchen. Whether you’re baking with kids or enjoying them as a family, this recipe is sure to become a favorite fall tradition.
Ingredient Notes
- Flour – Use all-purpose flour, or swap it for gluten free flour to make gluten free cookies.
- Baking soda – This helps the cookies rise and become nice and fluffy.
- Salt – Enhances the flavors in the cookies and balances the sweetness. I recommend sea salt or kosher salt for best results.
- Sugar – Similar to other cookie recipes, these are sweetened with both white sugar and brown sugar.
- Butter – Butter adds flavor and moisture to the cookies. You can use margarine or a plant-based butter alternative for a dairy-free version.
- Vanilla extract – Adds flavor to the cookies.
- Ground cinnamon – Provides warmth and depth of flavor. You can increase the amount for a stronger cinnamon flavor.
- Pumpkin Pie Spice – A blend of spices that typically includes cinnamon, nutmeg, ginger, and cloves. You can make your own homemade pumpkin pie spice blend or use store-bought.
- Egg – Bring the egg to room temperature for the best results.
- Pumpkin puree – Adds moisture and flavor to the cookies. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- Chocolate chips – Add sweetness and a burst of chocolate flavor. You can use milk, dark, or white chocolate chips, or even chunks of chocolate.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Pumpkin Chocolate Chip Cookies
Get complete ingredients list and instructions from the recipe card further below.
Step 1. Cream the butter and sugar using an electric mixer or stand mixer until smooth and fluffy. Add egg, pumpkin puree, and vanilla extract. In a separate bowl, combine the dry ingredients.
Step 2. Add the dry ingredients to the wet, and mix until you have a stiff batter.
Step 3. Next, add the chocolate chips to the batter, folding in to incorporate.
Step 4. Cover the bowl and chill the batter in the fridge for at least 2 hours, up to overnight.
Step 5. Preheat the oven to 350 degrees F / 180 degrees C and top two baking trays with parchment paper. Use a 1-¼ ounce scoop to spoon the cookie batter onto the trays, leaving 2 inches between them. Lightly flatten the top of each cookie with the bottom of a glass.
Step 6. Bake for 15-16 minutes, or until the edges are set and lightly golden. Keep an eye on the cookies while baking. Baking time may vary, so start checking around the 14-minute mark. Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Pro Tips
- Bring your butter and egg to room temperature. This helps them mix more easily into the dough and creates a better texture.
- Chilling the dough for at least 2 hours or even overnight helps the flavors meld together and prevents the cookies from spreading too much during baking.
- Using a cookie scoop or tablespoon to portion the dough onto prepared baking sheets gives you uniform cookies.
- Lightly flatten the tops of the cookie dough balls before baking. This helps them bake more evenly and creates a nice shape.
- Keep an eye on the cookies while they’re baking. They are done when the edges are set and lightly golden. Baking time may vary depending on your oven, so start checking around the 14-minute mark.
- To help the cookies set up, let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Delicious Variations
- Add Nuts – Stir in chopped nuts such as pecans or walnuts for added crunch and flavor.
- Swap Chocolate Chips – Use white chocolate chips, butterscotch chips, or dark chocolate chips instead of semi-sweet chocolate chips for a different flavor profile.
- Add Pumpkin Seeds – Sprinkle some pumpkin seeds on top of the cookies before baking for added texture and a nod to the pumpkin theme.
- Add Dried Fruit – Mix in some dried cranberries, raisins, or chopped apricots for a fruity twist.
- Make Them Mini – Use a smaller cookie scoop to make mini cookies, perfect for snacking or serving at parties.
Prep And Storage
- Prep – Make the dough in advance so it has time to chill for at least 2 hours.
- Store – Cookies can be stored in an airtight container on the counter for up to a week.
- Freeze – To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer-safe bag or container and store them in the freezer for up to 3 months.
FAQs
Yes, you can use fresh pumpkin puree instead of canned. Simply roast or boil pumpkin pieces until soft, then puree in a food processor until smooth.
Yes, you can freeze the cookie dough. Scoop the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Yes, you can omit the chocolate chips if you prefer. The cookies will still be delicious with just the pumpkin and spices.
Similar Recipes
- Easy Pumpkin Roll with Cream Cheese Filling.
- Air Fryer Chocolate Chip Cookies.
- Cream Cheese Caramel Apple Dip.
- Nutella Pumpkin Cinnamon Rolls.
- Copycat Starbucks Pumpkin Bread Recipe.
- Easy Chocolate Crinkle Cookies.
- Perfect Pumpkin Pie Recipe.
Serve With:
- These cookies and this Pumpkin Spice Whipped Coffee are what you’ll want all season long!
- Serve this crunchy Healthy Turkey Salad Recipe for lunch and enjoy a couple of cookies after.
- Pair with some Air Fryer Turkey Legs and Instant Pot Pumpkin Mac and Cheese for a delectable fall feast.
Recommended Tools
- Measuring cups and spoons to ensure you use the correct amounts.
- This stand mixer easily combines your ingredients.
- Airtight storage containers for keeping your cookies fresh.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Weight Watchers Points
There are 7 Blue Plan SmartPoints in one serving of this.
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Pumpkin Chocolate Chip Cookies
Ingredients
- 2 ½ cups (281g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150g) white sugar
- ½ cup (110g) brown sugar
- 1 cup (227g) butter room temperature
- 1 ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1 egg room temperature
- ½ cup (120g) pumpkin puree
- 1 cup (170g) chocolate chips
Instructions
- Cream the butter and sugar using an eclectic mixer or stand mixer until smooth and fluffy.
- Mix in a room temperature egg, then add pumpkin puree and vanilla extract. Mix well to combine.
- Combine the flour, salt, baking soda, ground cinnamon, and pumpkin spice in a small bowl.
- Add the dry ingredients to the wet mixture until you have a stiff batter.
- Next, add the chocolate chips and fold in to incorporate.
- Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours, up to overnight.
- To bake, preheat the oven to 350 degrees F / 180 degrees C and top two baking sheets with parchment paper.
- Use a 1-¼ ounce scoop to spoon the cookie batter onto the trays, leaving 2 inches between them. Lightly flatten the top of each cookie with the bottom of a glass.
- Bake the cookies for 15-16 minutes, or until the edges are set and lightly golden. Keep an eye on the cookies while baking. Baking time may vary, so start checking around the 14-minute mark.
- Remove and allow the cookies to cool on the baking trays for a few minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Bring your butter and egg to room temperature. This helps them mix more easily into the dough and creates a better texture.
- Chilling the dough for at least 2 hours or even overnight helps the flavors meld together and prevents the cookies from spreading too much during baking.
- Use a cookie scoop or tablespoon to portion out the dough. This gives you uniform cookies.
- Lightly flatten the tops of the cookie dough balls before baking. This helps them bake more evenly and creates a nice shape.
- Keep an eye on the cookies while they’re baking. They are done when the edges are set and lightly golden. Baking time may vary depending on your oven, so start checking around the 14-minute mark.
- To help the cookies set up, let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Storage – keep in an airtight container on the counter for about a week, or in the freezer for up to 3 months.
- There are 7 WW Blue Plan SmartPoints in one serving of this.
This was such a good twist on classic chocolate chip cookies. The family loved them during Thanksgiving!