These pumpkin chocolate chip cookies are chewy pumpkin cookies. They are full pumpkin, spices, and chocolate chips. They combine pumpkin flavor with chocolate chip cookies for a perfect pumpkin treat.
These pumpkin chocolate chip cookies are the perfect balance between pumpkin season and a classic chocolate chip cookie. This pumpkin chocolate chip cookie recipe will be your favorite chocolate chip cookies recipe for the fall season. Just try them once and you will be hooked after the first batch!
For more pumpkin recipes, try Pumpkin Cupcakes, Caramel Pumpkin Cheesecake Bars, and Pumpkin Cinnamon Rolls.
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Why This Pumpkin Chocolate Chip Cookie Recipe Works
- Pumpkin flavor- These chocolate chip pumpkin cookies have a strong pumpkin flavor with lots of pumpkin pie spices. They really celebrate pumpkin season.
- Soft chewy texture- These soft pumpkin cookies are also chewy cookies that are satisfying to eat.
- Easy recipe- These are easy pumpkin chocolate chip cookies that are as easy to make as a traditional chocolate chip cookie, just modified to be pumpkin treats!
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt this before you need it so it has time to cool.
- Brown sugar- I used dark brown sugar instead of light brown sugar for this because the extra molasses gives a richer flavor.
- Egg yolk- Pull this out 2 hours before baking to get to room temperature.
- Chocolate chips- I used semi-sweet chocolate chips. Dark chocolate chips can work, but I do not recommend milk chocolate chips as they will be too sweet.
- Pumpkin puree- Make sure to use pumpkin puree not pumpkin pie filling since it has added ingredients we do not want.
Step By Step Instructions- Pumpkin Cookie Dough
Here is how to make and bake these pumpkin chocolate chip cookies.
STEP 1: Dry ingredients. Use a medium bowl to mix the all purpose flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Set it aside. Prep the pumpkin puree now by placing it on a plate. Then, press a paper towel into it to absorb excess moisture. Do this 4 times.
STEP 2: Beat butter and sugar. Use a mixer to beat the melted butter, brown sugar, and white sugar on high speed for 2 minutes.
STEP 3: Wet ingredients. Add the pumpkin puree, vanilla extract, and egg yolk to the butter mixture.
STEP 4: Combine. Add the dry ingredients and mix them in on low speed. Then, mix in the chocolate chips
STEP 5: Prep. Preheat the oven to 350°F. Then, line 2 cookie sheets with parchment paper. Meanwhile, let the cookie dough rest for 10 minutes.
STEP 6: Scoop. Use a large cookie scoop (2 tablespoon or 2 oz) to scoop 6 cookie dough balls on each of the prepared baking sheets. Use your hands to slightly flatten the dough balls.
STEP 7: Bake. Bake 1 cookie sheet at a time for 13-15 minutes. They are done when the edges are golden brown. Let the cookies cool on the hot pan for 5 minutes before transferring them to a cooling rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a chewy center.
FAQ
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store the pumpkin chocolate chip cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.
Freezing
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups All-purpose flour
- 2 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- ¾ cup Pumpkin puree not pumpkin pie filling
- 1 cup Unsalted butter melted and cooled
- 1 cup Dark brown sugar
- ¼ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Egg yolk room temperature
- 1 cup Semi-sweet chocolate chips
Instructions
- In a medium bowl, mix the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Set aside. Place the pumpkin puree on a plate. Press paper towel on the pumpkin. Do this 4 times to take out the moisture.2 cups All-purpose flour, 2 teaspoon Ground cinnamon, 1 teaspoon Pumpkin pie spice, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt, ¾ cup Pumpkin puree
- Using a mixer, beat the melted butter, brown sugar, and sugar. Beat on high speed for 2 minutes.1 cup Unsalted butter, ¼ cup White granulated sugar, 1 cup Dark brown sugar
- Add in the pumpkin puree, vanilla, and egg yolk. Mix on medium until combined. Add in the dry ingredients and mix on low speed. Then, add in the chocolate chips.1 teaspoon Pure vanilla extract, 1 Egg yolk, 1 cup Semi-sweet chocolate chips
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes before scooping.
- Use a large cookie scoop to scoop the dough. Place 6 cookie dough balls per cookie sheet. Use your hands to flatten the cookie dough slightly.
- Bake for 13-15 minutes. Bake until the edges are golden brown. Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack. These cookie taste best when cold.
Noelle Crumb says
Just made these and they taste delicious and smell delicious. I am going to tell everyone from lemon8 to try these.