Pumpkin season is officially here, and my kids are already begging me to make these yummy pumpkin chocolate chip cookies! They are so soft, chewy, and full of pumpkin spice goodness with the perfect amount of rich, melty chocolate chips in every bite.
I created this recipe last year by accident. I was supposed to be making my kids' favorite pumpkin cookies for dessert, but used my chocolate chip recipe by mistake.
When I realized what I had done, I added pumpkin puree and spices from my homemade pumpkin pie recipe to the cookie dough, hoping for the best. Thankfully, they turned out perfect, and my kids loved them!
If you love pumpkin spice recipes as much as I do, you'll also want to try my pumpkin cupcakes with cream cheese frosting! They are the perfect Thanksgiving Day treat that won me a first-place ribbon at a local baking competition.
Another fall favorite at our house are my vibrant Halloween chocolate cupcakes that are so easy to make. For adorable cupcakes decorated as monsters, witches, and pumpkins, you'll also want to try my cute Halloween cupcakes for kids!
Why You'll Love These Pumpkin Chocolate Chip Cookies
Once you make a batch of these pumpkin chocolate chip cookies, they will disappear in a hurry! My family LOVES this recipe, and here are a few reasons why you will also:
- Soft and chewy texture
- Full of pumpkin spice goodness
- Rich, melty chocolate in every bite
- Simple ingredients
- Fun to make
- Homemade from scratch
- Tried and true recipe
- 100% kid tested and approved!
Ingredients for Pumpkin and Chocolate Chip Cookies
Here is an overview of and substitutes for the ingredients used in this pumpkin and chocolate chip cookies recipe. (For measurements, please scroll down to the recipe card below.)
- Pumpkin Puree - You'll want to use 100% pure pumpkin puree for this recipe. (I prefer the canned Libby's brand.) Be careful not to use canned pumpkin pie filling by mistake. They look very similar and can easily be mistaken for each other. There is already sugar and spices in this recipe, so using canned pie filling would cause a sweet/spice overload. Also, I usually use fresh pumpkin for this recipe, since I mostly make these cookies for the kids on the day they carve their pumpkins. Whether you use canned or fresh, you'll need to blot out the excess water from the puree with paper towels so that your cookies don't turn out cakey.
- Flour - I use all-purpose flour for this recipe. For a gluten-free version, simply substitute the same amount with a gluten-free flour blend using a 1:1 ratio.
- Chocolate chips - I prefer semi-sweet or milk chocolate for these pumpkin chocolate chip cookies. If you want to chop up a candy bar instead (like in my pictures), make sure the chunks are not much bigger than a regular-sized chocolate chip. This will ensure that they melt evenly during baking. (Ask me how I know - oops!)
- Cream cheese - I know this sounds like a weird ingredient for chocolate chip cookies, but trust me, its fat content makes the flavor richer and gives a buttery consistency like no other!
- Cornstarch - Try not to pass up on this ingredient. It helps to absorb any extra moisture in the pumpkin puree. Without it, the texture of the cookies would be cakey instead of irresistibly chewy.
- Sugar - I use both granulated sugar (for extra sweetness) and brown sugar (for a rich, molassesy flavor).
- Butter - You'll want your butter softened to mix with the sugar. To do this, I place it on the counter the night before I bake. You can also pop it in the microwave for 5-10 second intervals - be careful not to melt it.
- Spices - These just wouldn't be pumpkin cookies without warm fall spices. I kept it simple and only used pumpkin pie spice and cloves.
- Egg - Make sure your egg is at room temperature before using. You can do this by setting it out on the counter for at least 30 minutes or by placing it in warm water for 5-10 minutes. Using a cold egg could make the butter firm back up causing the batter to not mix as well.
- Baking soda - It helps give rise to the cookies and keeps them from being too dense. Be sure to check the expiration date to make sure it hasn't expired.
- Vanilla extract - for warmth and flavor.
- Salt - to balance out the sweetness.
How to Make Pumpkin Chocolate Chip Cookies
Here are the steps and process images for how to make this pumpkin chocolate chip cookie recipe. More detailed instructions can be found in the recipe card below.
Step 1: Start out by placing the pumpkin puree in a bowl layered with paper towels to blot out excess moisture. (This will help make your cookies chewy instead of cakey.)
Step 2: Add the flour, pumpkin pie spice, cornstarch, baking soda, salt, and ground cloves to a medium mixing bowl. Stir them together and then set that bowl aside.
Step 3: Add softened butter, cream cheese, brown sugar, and granulated sugar to a large mixing bowl. Beat them together until smooth and creamy for about 2-4 minutes.
You can use an electric handheld mixer or a stand mixer fitted with a paddle attachment for this.
Step 4: Mix in the pumpkin puree, egg, and vanilla extract until combined.
Step 5: Using a wooden spoon, stir the dry ingredients into the wet ingredients until they are just combined and no flour patches remain. Be careful not to overmix.
Step 6: Gently stir in the chocolate chips until they are evenly distributed. Cover the bowl with plastic wrap and refrigerate for one hour or overnight.
Step 7: Using a 2 or 3 Tablespoon cookie scoop (I use a 3 Tablespoon one), scoop out the cookie dough. Use your hands to roll each portion into equal-sized balls and place them evenly apart on a large baking sheet lined with parchment paper.
Note: A 2 Tablespoon cookie scoop will give you 24 cookies, while a 3 Tablespoon cookie scoop will make about 18 cookies.
Step 8: Bake the cookies on the center oven rack at 350℉ for 10-15 minutes, just until the cookies are lightly browned.
Step 9: Allow the cookies to cool on the baking sheet for 2 minutes, then carefully transfer them to a cooling rack for an additional 5 minutes.
Step 10: Serve and enjoy!
Storage
Place the cooled pumpkin chocolate chip cookies in an airtight container and store them at room temperature for up to 5 days.
To make ahead, freeze the raw cookie dough balls on a sheet pan, then transfer them to a freezer bag. You can store them in the freezer for up to 3 months. Before baking, thaw the dough balls at room temperature for 30 to 60 minutes.
Other Fall Recipes You'll Love!
Looking for more holiday fall recipes like this one? You'll love these!
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Pumpkin Chocolate Chip Cookies Recipe
Recommended Equipment
Ingredients
For the Dry Ingredient Bowl
- 2 cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Wet Ingredient Bowl
- ½ cup unsalted butter (softened)
- ¼ cup cream cheese (softened)
- ¾ cup brown sugar (firmly packed)
- ½ cup granulated sugar
- 1 cup canned or homemade 100% pure pumpkin puree (Be careful not to mistake this for pumpkin pie filling. The cans look very similar.)
- 1 large egg (room temperature)
- 2 teaspoons pure vanilla extract
For Stirring It All Together
- 1 ½ cups chocolate chips (milk chocolate or semi-sweet)
Instructions
Prepare the Ingredients
- Start out by placing the pumpkin puree in a bowl layered with paper towels to blot out excess moisture. (This will help make your cookies chewy instead of cakey.)
- For best results, make sure your butter is softened and your egg is at room temperature.
Combine the Dry Ingredients
- In a medium mixing bowl, add flour, pumpkin pie spice, cornstarch, baking soda, ground cloves, and salt.
- Stir together until well combined. Set aside.
Mix the Wet Ingredients
- Add softened butter, cream cheese, brown sugar, and granulated sugar to a large mixing bowl. Beat them together until smooth and creamy, about 2-4 minutes. (You can use an electric handheld mixer or a stand mixer fitted with a paddle attachment for this.)
- Add pumpkin puree, egg, and vanilla extract. Mix until combined.
Stir It All Together
- Using a wooden spoon, stir the dry ingredients into the wet ingredients until just combined and no flour patches remain. Be careful not to overmix. (This is why I prefer to use a spoon at this point instead of an electric mixer.)
- Gently stir in the chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for one hour or overnight.
Scoop and Bake
- Preheat your oven to 350℉ and line a large baking sheet with parchment paper.
- Using a 2 or 3 Tablespoon-sized cookie scoop (I use a 3 Tablespoon one), scoop out the cookie dough. Use your hands to roll each portion into equal-sized balls and place them evenly apart on the prepared baking sheet.
- Bake on the center oven rack at 350℉ for 10-15 minutes, just until the cookies are lightly browned.
Cool and Enjoy
- Allow the cookies to cool on the baking sheet for 2 minutes, then carefully transfer them to a cooling rack for an additional 5 minutes.
- Serve and enjoy!
Notes
- Amount of cookies - Use a 2 Tablespoon cookie scoop to make 24 cookies, or a 3 Tablespoon cookie scoop to make about 18 cookies.
- Gluten-free - For gluten-free cookies, substitute the all-purpose flour with the same amount of a gluten-free flour blend using a 1:1 ratio.
- High altitude baking - Add 1-2 extra Tablespoons of flour and reduce the granulated sugar amount by 1-2 Tablespoons.
- Storage:
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- To make ahead, freeze raw cookie dough balls on a sheet pan, then transfer to a freezer bag. Freeze for up to 3 months. Before baking, thaw for 30-60 minutes at room temperature.
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Nutrition
*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.
FAQ About This Recipe:
Pumpkin puree has a large amount of water. Always blot it in a bowl of paper towels before using.
Yes, I often use fresh pumpkin for this recipe with great results. However, fresh pumpkin has a higher water content than canned does, so make sure to blot the puree in a bowl of paper towels very well before using.
No. The recipe already calls for sugar and spices. Using pumpkin pie filling would cause a sweet-spice overload.
Michelle
These are by far my favorite pumpkin cookie recipe! They are so soft and chewy! My family can't wait for me to make these again!
Christi
Thank you so much! I'm so glad y'all liked them!