Pumpkin Chocolate Chip Cookies

These soft pumpkin chocolate chip cookies are soft, thick and full of pumpkin pie spice flavor! They are studded with chocolate chips and there is no cookie dough chilling needed! These are guaranteed to be one of your favorite fall cookie recipes!

These easy pumpkin chocolate chip cookies are super soft, perfectly spiced and delicious. They couldn’t be easier to make and will be your go to cookie for fall!

I love pumpkin and chocolate together. If you love chocolate chip cookies and pumpkin cookies, you will love these cookies!

For more pumpkin recipes, try my pumpkin bread with cream cheese frosting, pumpkin olive oil cake and pumpkin banana muffins.

WHY THIS RECIPE WORKS

• These pumpkin chocolate chip cookies have a super soft texture!
• If you love warm fall spices, you’ll love the taste of the cinnamon, nutmeg and pumpkin pie spice. They’re perfect for fall and the holidays
• Chocolate and pumpkin are delicious together!
• This is a no chill recipe. The dough comes together in minutes and they only take minutes to bake.

INGREDIENTS

Below are notes about some of the ingredients for these pumpkin and chocolate chip cookies. See recipe card below for full list of ingredients and their measurements.

• Butter- use unsalted butter, room temperature butter.
• Brown sugar- use light or dark brown sugar.
• 1 egg– use one large room temperature egg.
• Pumpkin puree-Pumpkin makes these cookies super moist. It gives them the best texture.
• Chocolate chips– use semi-sweet chocolate chips.

SUBSTITUTIONS & VARIATIONS

• Chocolate chips- I use regular chocolate chips, but mini chocolate chips can be used.
• Chopped chocolate- Instead of chocolate chips, try using chopped chocolate.
• Nuts-Substitute some or all of the chocolate chips for chopped nuts.
• Chocolate-in place of semi-sweet, try white chocolate chips! Pumpkin white chocolate chip cookies are delicious.

INSTRUCTIONS

Below are directions for how to make this pumpkin chocolate chip cookies recipe.

Step One: Preheat oven. Preheat oven to 350 F and line baking sheets with parchment paper.

Step Two: Combine the dry ingredients. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt.

Step Three: Cream the butter and sugars. In the bowl of an electric mixer, cream together the butter and sugars. Add the egg and mix until combined. Add the vanilla.

Step Four: Add the pumpkin puree until just combined.

Step Five: Stir in the chocolate chips. Use a wooden spoon or spatula to stir in the dry ingredients. Stir in the chocolate chips until combined.

Step Six: Bake. Drop the batter by rounded tablespoons. Bake 9-11 minutes. Cool on baking sheets 5 minutes. Transfer to a wire rack to cool completely.

Hint: For larger cookies, make the dough balls with 1/4 cup cookie dough. Place them 3 inches apart. Increase baking time to about 14-16 minutes.

EXPERT TIPS

Tip #1: These cookies don’t have to look perfect. This is a wet dough. It will stick to your fingers when forming the cookies. Some will likely have a rustic, homemade look to them.

Tip #2: Add extra chocolate chips. Stick a few extra chocolate chips on the tops of your cookies before baking. This will make sure that the chips are visible once baked. You can also stick chocolate chips on top right when they come out of the oven.

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