Pumpkin chocolate chip cookies are soft, almost cakey cookies loaded with chocolate chips and warm pumpkin spice. The pumpkin puree keeps them tender. The chocolate chips keep them familiar.
These bake up thicker than a regular chocolate chip cookie. The pumpkin adds moisture that makes the centers stay soft for days.
Why These Pumpkin Chocolate Chip Cookies Work
Pumpkin puree changes the texture. A regular chocolate chip cookie is crisp at the edges and chewy in the middle. Adding pumpkin makes the cookie softer and more cake-like. Not cakey in a dry way. Tender.
Pumpkin spice plus extra cinnamon. The pumpkin spice brings the allspice, ginger, nutmeg, and clove. An extra teaspoon of cinnamon makes the cookie taste like fall without overpowering the chocolate.
Do not overmix. Once the flour goes in, beat until just combined and stop. Overmixing makes the cookies tough. A few flour streaks are fine.
Chocolate chips in the dough and on top. Fold most of the chips into the batter. Press a few more onto the top of each dough ball before baking. The ones on top get glossy and melted across the surface.
Lightly flatten the dough balls. The cookies do not spread as much as a regular chocolate chip cookie. Pressing them down slightly with the back of a spoon helps them bake evenly.
How to Make Pumpkin Chocolate Chip Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the butter, sugar, and brown sugar until light and fluffy.
- Add the vanilla and pumpkin puree. Beat to combine.
- Add the flour mixture and beat until just mixed. Do not overbeat.
- Fold in one cup of chocolate chips until evenly distributed.
- Use a cookie scoop or tablespoon to drop the dough onto the prepared baking sheet. Lightly press down the top of each cookie to flatten it slightly. Press more chocolate chips on top if you want.
- Bake for 12 to 15 minutes, until the edges are golden brown and the centers are still slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Quick Tips
- Use pumpkin filling not pumpkin pie mix. Pumpkin pie mix has seasonings mixed in.
- Flatten the cookies before baking. Pumpkin dough does not spread much on its own.
- Add chocolate chips on top. They look better and the extra chocolate in every bite is worth it.
- Cool on the sheet for 5 minutes first. The cookies are soft and need a minute to set before moving.
Make Ahead and Storage
Store baked cookies in an airtight container at room temperature for up to five days. Layer wax paper between them so they do not stick.
The cookie dough freezes for up to three months. Scoop it into balls first, freeze on a tray, then transfer to a freezer bag. Bake from frozen and add a minute or two.
More Pumpkin Recipes
For more pumpkin baking, try my pumpkin and chocolate chip bread with brown butter. My pumpkin spice latte cupcakes are another fall favorite with espresso and salted caramel.
📖 Recipe
Pumpkin Chocolate Chip Cookies
Equipment
Ingredients
- 3 cups all purpose flour
- 2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter - softened
- ½ cup granulated sugar
- 1 cup brown sugar - packed
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 cup semi-sweet chocolate chips - plus more for topping
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the butter, sugar, and brown sugar until light and fluffy.
- Add the vanilla and pumpkin puree. Beat to combine.
- Add the flour mixture and beat until just mixed. Do not overbeat.
- Fold in one cup of chocolate chips until evenly distributed.
- Use a #40 cookie scoop or a rounded tablespoon to drop the dough onto the prepared baking sheet. Lightly press down the top of each cookie to flatten it slightly. Press more chocolate chips on top if desired.
- Bake for 12 to 15 minutes, until the edges are golden brown and the centers are still slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use pumpkin filling not pumpkin pie filling.
- Do not overmix. Beat until just combined or the cookies turn tough.
- Flatten the dough balls before baking. Pumpkin dough does not spread much.
- Store in an airtight container at room temperature up to 5 days. Layer wax paper between cookies.
- Dough freezes up to 3 months. Scoop first, freeze on a tray, then into a freezer bag. Bake from frozen and add 1 to 2 minutes.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
