This post may contain affiliate links. For more information, read my disclosure policy.
Pumpkin Chocolate Chip Cookies are soft pumpkin cookies full of chocolate chips. These are full of warm pumpkin spice flavor with a soft texture and gooey chocolate. These will be your favorite fall cookies!
Why You’ll Love These Cookies
I have a feeling that this easy pumpkin cookie recipe is one that you’re going to be making all fall season long!
- This pumpkin chocolate chip cookies recipe legit tastes like a mini pumpkin pie married pumpkin bread. They’re soft but not cakey – and you don’t need frosting!
- I tested this recipe so many times to get it perfect – adding pumpkin to cookies can really alter the moisture and mess with texture – but I did all that hard work for you.
- Since I created this recipe I’ve made them countless times so you KNOW this will work!
Ingredients in Pumpkin Cookies
- Pumpkin puree – Make sure that it’s real canned pumpkin, as this is key for making getting that pumpkin pie filling flavor in the cookies.
- Dark brown sugar – Light brown sugar would work as well.
- Granulated sugar – Needed to kick up the sweetness factor.
- Egg yolk – This helps to make the cookies soft instead of overly chewy.
- Ground nutmeg, Ground cinnamon, Ground ginger, Ground allspice – You could also just use pumpkin pie spice as well.
- Chocolate chips – Semi sweet chocolate chips or any milk chocolate chips are perfect. (White chocolate chips would be delicious also!)
Variations
- You can use semi-sweet chocolate chips or a mixture of chocolate (milk, white, etc)
- Reduce the chocolate chips and add pecans or walnuts.
- You could add cranberries or raisins.
How to make Pumpkin Chocolate Chip Cookies
- Mix together brown sugar, granulated sugar, melted butter, and pumpkin in a large bowl. You can use a hand mixer or stand mixer, or stir by hand.
- Add egg yolk, baking soda, salt, and all the spices.
- Add the flour to the wet ingredients. The mixture will be thick but semi-soft. Fold in semisweet chocolate chips or other additions.
- Scoop cookies using a cookie scoop onto a prepared cookie sheet. Chill the cookie dough balls. Once chilled, bake until no longer glossy on top.
Expert Tips
- Don’t skip the chilling step – these will be nice and puffy if you’ve chilled them. If you don’t chill they’ll just flatten into a mess.
- Use only a large egg yolk – any more or any bigger egg will cause too much moisture in your cookie and make it too much like cake.
- Cookies are done when they just loose their glossy sheen on top. Cool at least 10 minutes on cookie sheet before removing to a wire rack to completely cool.
Storing and Freezing
- Store baked cookies in an airtight container at room temperature (no need to refrigerate).
- Freeze cooled cookies in gallon size bags or containers with layers separated by paper towels.
- You can freeze the unbaked cookie dough balls and bake from frozen or thawed.
Pumpkin Chocolate Chip Cookies Recipe
This Chocolate Chip Pumpkin Cookies recipe is the ONLY pumpkin cookie recipe you'll ever need. Soft and chewy and full of fall flavor, it's my new favorite cookie recipe!
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 25 minutes
Ingredients
- ½ cup (113g) unsalted butter , melted
- ⅓ cup (81g) pumpkin puree (not pumpkin pie mix)
- ¾ cup (150g) dark brown sugar (light may be substituted)
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¾ cups (217g) all-purpose flour
- 1 ½ cups (255g) chocolate chips (mix and match any kinds)
Instructions
- Note: this dough requires chilling!
- Place melted butter, pumpkin puree, dark brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer or stir it by hand.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, salt, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms. Stir in all your chips.
- Line a cookie sheet with a silpat baking mat or parchment paper. Scoop 2 tablespoon balls of cookie dough and place them on the cookie sheet. You can place them right next to each other, this is just for chilling. Cover the cookie sheet with plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F. Spread cookies onto 2 lined cookie sheets and bake for 12-15 minutes, until the tops are no longer shiny and the bottoms just start to turn brown. Let cool completely before removing. Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Video
Recipe Notes
Feel free to use 2 tsp of DIY Pumpkin Pie Spice if you have it.
Recipe Nutrition
Serving: 1cookie | Calories: 164kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 36mg | Sugar: 14g | Vitamin A: 665IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.7mg
Nutritional information not guaranteed to be accurate
These EASY Pumpkin Chocolate Chip Cookies are the best soft and chewy cookie recipe. These can be made with any kind of chocolate chip – mix and match triple chip if you want – or even make them into bars! These are the BEST pumpkin cookies.
Help! My cookies came out puffy. Where did I go wrong?
How long did you chill them? Sometimes if they are chilled extra long the don’t flatten as much. If you notice that happening you can lightly press them down with the palm of your hand and they will flatten nicely.
I chilled them for about an hour. The puffiness made them taste more like a muffin vs a cookie. Shrug.
Thank you so much. You helped to make our home smell of fall and just baking in the air. Happy Holidays…from my home to yours.
Be well & stay safe
Rosa
Thank you! You too!
How long would you cook them if you made them into bar cookies in that 9×9 pan? Please and thank you!
Probably about 20-30 minutes
Being allergic to peanuts, I use 1/2 chopped walnuts instead. I usually make 2 batches of cookies and give the remaining canned pumpkin a little at a time to my dogs. They love it, lol. The whole family gets a treat and there is no pumpkin wastage.
I just made these delicious cookies – two batches! I plan to freeze one and devour the other (with the help of my daughter’s girl scout troop). The only change I made was that I added 1/2 cup butter finger pieces to the batter.
Oh that sounds like the best addition ever!! Enjoy!
I made these over the Christmas holiday and I have to say the only note I would add is….make two batches. Not one, at least two. These went the fastest of everything I made this year. Both of my nephews loved them, my mother loved them, even my neighbors loved them. Added bonus, they make the house smell amazing, no joke. This will be added to the list of cookies I will make during the fall/winter season.
I’m so glad you enjoyed them!! I remember feeling that exact same way about these cookies!! 🙂
I’m looking for pumpkin chocolate chip cookies recipe that makes 9 dozen with a large can of Libbys pumpkin puree I had it but missed placed it.
You can double or triple this recipe without any issues!
Featured In
Rate This Recipe
Recipe Ratings without Comment