These soft pumpkin chocolate chip cookies are perfectly sweet and full of pumpkin pie spice flavor. This is an easy no chill cookie recipe that only takes 30 minutes from start to finish!
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These easy pumpkin chocolate chip cookies are soft, perfectly spiced and delicious. They couldn’t be easier to make and will be your go to cookie for fall!
Sometimes you just crave warm falls flavors and chocolate chip cookies. This recipe combines these two treats in one.
For more pumpkin recipes, try my pumpkin bread with cream cheese frosting, pumpkin olive oil cake and pumpkin banana muffins.
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Why This Recipe Works
- These pumpkin chocolate chip cookies have a super soft texture just like my pumpkin spice scones recipe.
- If you love warm fall spices, you’ll love the taste of these cookies. They’re perfect for fall and the holidays.
- Chocolate and pumpkin are so good together just like in my pumpkin chocolate pie!
- This recipe for pumpkin chocolate chip cookies is a no chill recipe. It’s the same pumpkin cookie recipe I use to make this delicious recipe for pumpkin whoopie pies!
Ingredients
Below are notes about some of the ingredients for these pumpkin and chocolate chip cookies.
- 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 puree makes these cookies super moist. It gives them the best texture. Use 100% pure pumpkin puree, not pumpkin pie filling. They are not the same thing. I recommend using canned pumpkin puree. I have not tested this recipe with homemade pumpkin puree.
- Chocolate chips– use semi-sweet chocolate chips.
See recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Use mini chocolate chips in place of regular chocolate chips.
- Instead of chocolate chips, add chopped chocolate.
- Substitute some or all of the chocolate chips with chopped nuts.
- These cookies are delicious with white chocolate chips! Use them in place of semi-sweet chocolate chips.
- You can make these gluten free chocolate chip pumpkin cookies by swapping in a 1:1 gluten free flour such as Bob’s Red Mill.
Instructions
Below are directions for how to make this pumpkin chocolate chip cookies recipe.
Step 1: (Picture 1 above) In the bowl of an electric mixer, cream together the butter and sugars.
Step 2: (Picture 2 above) Add the egg and mix until combined. Add the vanilla.
Step 3: (Picture 3 above) Add the pumpkin puree. (For more dense and slightly chewy cookies, dry your pumpkin puree of excess moisture. To do this, spread the pumpkin puree on a plate. Blot the pumpkin with a paper towel. Remove paper towel then repeat the blotting with 3 more paper towels. This step is optional.) Add the pumpkin puree and mix until just combined .
Step 4: (Picture 4 above) Stir in the dry ingredients.
Step 5: (Picture 5 above) Stir in the chocolate chips until just combined.
Step 6: (Picture 6 above) Drop the batter by rounded tablespoons on a baking sheet lined with parchment paper. Bake 9-11 minutes.
Expert Tips
Tip #1: Use 100% pure pumpkin puree, not pumpkin pie filling.
Tip #2: 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: Stick extra chocolate chips on the tops of your cookies just before or right after baking.
FAQs
For more consistent results, I recommend canned pumpkin puree.
No. They are not the same thing. Pumpkin puree is only pureed pumpkin. Pumpkin pie filling is pureed cooked pumpkin with sugar and spices added. For this recipe, make sure to use 100% pure canned pumpkin puree, not pumpkin pie filling.
Store these chocolate chip pumpkin spice cookies in an airtight container at room temperature for up to 1 week.
More Cookie Recipes You Will Love
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Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg optional
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar light or dark, packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup semi-sweet chocolate chips plus extra for the tops
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt.
- In the bowl of an electric mixer, cream together the butter and sugars. Add the egg and mix until combined. Add the vanilla. Add the pumpkin puree until just combined. Use a wooden spoon or spatula to stir in the dry ingredients.
- Stir in the chocolate chips.
- Drop the batter by rounded tablespoons. Top each cookie dough ball with 2 or 3 more chocolate chips right before or just after baking. Bake 9-11 minutes. Cool on baking sheets 5 minutes and then transfer to a wire rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Barbara Briggs-Ward
Perfect day to make these Delicious Pumpkin Cookies!
Natalie
That is for sure!! 🙂 Always a good time for pumpkin cookies!