Pumpkin Chocolate Chip Cookies are easy to make and are the perfect fall pumpkin cookie recipe with any kind of chocolate chips.
I know, I know. Why do you need another Pumpkin Cookie recipe? Simply stated, because these are the best pumpkin cookies you’ll ever eat.
Pumpkin cookies are a special breed. Pumpkin, by design, adds so much water to the cookie dough that it results in a cakey cookie. And that’s okay, sometimes, if you want a cakey cookie. The original recipe I started from is a cakey pumpkin cookie, with icing. The recipe was given to me years ago by a friend. It’s been copied so many times it’s hard to read, and I have no idea where it came from. (Probably the back of a can of pumpkin!)
Sometimes you don’t want a cakey pumpkin cookie. Sometimes you want a chocolate chip cookie that tastes like pumpkin. And this recipe, the 8th try, is the one that works. The result of this recipe is a chocolate chip cookie that’s a little softer than a regular chocolate chip cookie, but it’s chewy too. It’s got the exterior look and texture that you’d expect from a regular cookie, but it tastes like pumpkin.
Impossible? Not at all. I did all the testing for you, so you can just make cookies. #YoureWelcome
These are the BEST Pumpkin Chocolate Chip Cookies – and I’m going to explain why.
Table of Contents
Why are these the BEST Pumpkin Cookies?
There are a few reasons why these are so good:
- The fall pumpkin flavor is there, and it’s delicious
- These are soft & chewy
- I’ve done all the cookie science for you to make sure they work every time
- You can use ANY kind of chocolate chips!
How to make pumpkin chocolate chip cookies?
- It only uses ⅓ cup of pumpkin puree. I know that doesn’t seem like a lot, but remember that while pumpkin brings with it orange color and weird texture, the pumpkin spices inside the cookie are what give the “pumpkin flavor” you’re used to.
- This recipe uses only 1 egg yolk. Many pumpkin cookie recipes skip the egg, but I tried it both ways. Without the egg the cookie texture just wasn’t what I wanted it to be. Adding the yolk gives that cookie texture you expect.
- Instead of using pumpkin pie spice, I used the components: cinnamon, nutmeg, ginger, and allspice. You can use 2 teaspoons of pumpkin pie spice if you prefer.
- The dough does require chilling. The pumpkin adds so much softness to the dough, you must chill it! Don’t skip that step or they will not turn out as pretty as mine.
- Like most of my favorite cookies, this recipe starts with melted butter and lots of brown sugar.
- I used dark brown sugar because I love the extra bit of color and flavor, but you can use light if that’s all you have.
Best Chocolate for Pumpkin Cookies
The best chocolate chips are the kind you love! As long as you use 1 ½ cups of any combination of chocolate chips you will have the perfect recipe.
Here are some ideas:
- All semi-sweet or milk chocolate or a combination
- Just white chocolate chips
- A combination of milk, semi-sweet, and white
- Use butterscotch or peanut butter chips, or a combination
- Add toffee bits or M&Ms!
The result of this recipe: A tender yet chewy perfectly pumpkin cookie recipe. It makes your house smell like fall and each bite is like a little bite of heaven.
Other ways I’ve used this recipe:
Have you made this recipe?
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Pumpkin Chocolate Chip Cookies Recipe
- 1/2 cup unsalted butter , melted
- 1/3 cup pumpkin puree (not pumpkin pie mix)
- 3/4 cup dark brown sugar (light may be substituted)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 3/4 cups all-purpose flour
- 1 1/2 cups chocolater chips (mix and match any kinds)
- 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.
Nutritional information not guaranteed to be accurate
I also love Pumpkin Cookies with Coconut Cream and white chocolate by Food Faith Fitness.
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.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 6, 2020