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Pumpkin Chocolate Chip Cookies are soft pumpkin cookies with warm pumpkin spices and full of chocolate. With a soft texture that’s never cakey, these will be your favorite fall cookie!
Why You’ll Love These Cookies
I’ve been making a version of this pumpkin cookie recipe for over 10 years now and I love it every single time!
- 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!)
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Dorothy’s Testing Notes
- 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.
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!
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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.
Notes
Feel free to use 2 tsp of DIY Pumpkin Pie Spice if you have it.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Pumpkin Chocolate Chip Cookies
- The butter, sugars, and pumpkin will be loose when mixed.
- Once the egg, spices, baking soda, salt, and flour are added the mixture will be a soft but thick dark orange cookie dough. There may be a little transfer when touched, which is why it’s important to chill the dough.
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.
It is a very good recipe. I doubled it to make a large batch but really didn’t need to .I love pumpkin.
Anyone doing pumpkin pie try substituting evaporated milk with egg nog and an extra egg. It is the best pie!
Glad you like these cookies, thanks Billie!
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