Pumpkin Chocolate Chip Cookies

These cookies have just the right amount of pumpkin. The addition of pumpkin pie spice brings warm notes of nutmeg and clove that pair perfectly with the pumpkin and chocolate. We love them during the fall, but sometimes we make them at other times of the year when we have a pumpkin craving.

If you like chocolate chip cookie recipes, you will love Peanut Butter Chocolate Chip Cookies and Coconut Chocolate Chip Cookies.

Ingredients

These are the best pumpkin chocolate chip cookies we’ve ever had. Here are all of the essential ingredients you’ll need to make them yourself!

• Butter: We use unsalted butter in these cookies since we also add some salt to the dough. Leave the butter out to soften before you get started so it mixes easily with the sugars.
• Sugar: We use a combination of white sugar and light brown sugar for the perfect chewy texture and depth of flavor.
• Pumpkin: Make sure to use pure pumpkin, not pie filling, when making these chocolate chip pumpkin cookies since you'll be adding spices.
• Eggs: These are essential for the structure of the cookies. We also recommend that these are room temperature as well for the best consistency of the cookie dough.
• Flour: Simple all-purpose flour is used here, but you can substitute your favorite 1:1 gluten-free blend if you wish.
• Flavorings: We add pumpkin pie spice, cinnamon, salt, and vanilla extract to these pumpkin spice chocolate chip cookies. They complement the pumpkin puree and chocolate chips.
• Baking soda and powder: These leavening agents ensure that the cookies aren’t dense and spread properly as they bake.
• Chocolate chips: Ghirardelli makes high-quality chocolate, so we love using their semi-sweet chocolate chips. Feel free to use another brand that you like instead!

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• White chocolate: Swap the semi-sweet chocolate chips for white chocolate chips for a more complex flavor profile.
• Cranberry: Add dried cranberries for a tart flavor and chewy texture.
• Maple: Use maple extract instead of vanilla extract for a deep, rich flavor.

To make these easy pumpkin-flavored cookies, line your baking sheets with parchment paper and preheat the oven to 350° F. This will be very helpful while you prepare the cookie dough.

Step 1: Cream the butter and sugars. Add the butter, white sugar, and brown sugar to a large mixing bowl. Use an electric mixer to cream the butter and sugars together until they are fluffy.

Step 2: Add the eggs. Next, beat in one egg at a time until the mixture is nice and creamy.

Step 3: Stir in the pumpkin and vanilla. Mix in the pumpkin puree and vanilla extract until they are well combined and smooth.

Step 4: Add the dry ingredients. Gradually add the spices, salt, vanilla extract, baking soda, and baking powder. Once they are well mixed, gently stir in the flour until a soft and sticky dough forms.

Step 5: Fold in chocolate chips. Gently fold in the chocolate chips just until they are mixed throughout.

Step 6: Scoop the dough. Use a 2-tablespoon cookie scoop to form the cookies. Be sure to place them 2 inches apart on the baking sheets.

Step 7: Bake and cool. Place the pans into the oven and bake the cookies for 12-14 minutes. The center of each cookie will be soft, and the edges a light golden brown. Allow the cookies to cool completely before serving!

Storage Directions 

• Storing: Store extra cookies in an airtight container at room temperature for up to 2 days. They can also be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. They will thaw out in just a couple of hours on the counter when you're ready to eat them.
• Freezing Cookie Dough: Store unbaked cookies dough balls in a freezer-safe bag for up to 2 months. Flash freeze them for an hour on a lined baking tray and then transfer them to a container with parchment in between the layers to prevent sticking. Thaw the dough overnight in the refrigerator before using.
• Make Ahead: Prepare the pumpkin cookie dough and store it in the refrigerator for up to 24 hours before scooping and baking.

Serving Suggestions

• Enjoy one of these delectable cookies with a hot cup of coffee or apple cider.
• Are you looking for Christmas cookie ideas? We love making a variety of cookies during the holiday season. Try this recipe alongside other tasty cookies such as these Homemade Snickerdoodles, Chocolate Peanut Butter Chip Cookies, and Frosted Sugar Cookies.
• Serve this delicious Puff Pastry Chicken Pot Pie for dinner and these pumpkin and chocolate chip cookies for dessert!

Recipe FAQs

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