Your hunt is over for the best cookies to enjoy this fall! Soft and cake like, these pumpkin chocolate chip cookies are super easy to make and ready to eat in 20 minutes.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
One of my favorite things about fall is the flavor of pumpkin spice – I can’t get enough of it!
These pumpkin chocolate chip cookies are super quick and easy to make, are perfectly soft and a pure joy to eat! They are perfect to make for Thanksgiving and the holidays!
Why you will love these pumpkin chocolate chip cookies!
- Quick: Super simple to make and quick to bake, these cookies are easy to serve in less than 30 minutes.
- Soft: Hands down, my favorite cookies are soft and cake like and these ones are no exception!
- Made for sharing: This recipe makes enough for 30 cookies, so they are perfect for gifting or taking to cookie exchanges.
If you love pumpkin recipes, be sure to check out my Homemade Pumpkin Pie Recipe and Pumpkin Bars with Cream Cheese Icing.
How to make pumpkin chocolate chip cookies
Be sure to scroll down for the full recipe!
- Whisk together the dry ingredients.
- Beat together the butter and sugars.
- Add the wet ingredients to the butter and sugar.
- Slowly add in the dry ingredients and gently mix.
- Fold in the chocolate chips.
- Spoon the dough onto a baking sheet and bake until lightly browned.
When do you know the cookies are baked?
These pumpkin cookies only need around 10 minutes in the oven so keep your eye on them. They are done when the edges are slightly browned. They will harden as they cool.
How long do they keep?
Once the cookies have cooled, transfer them to an airtight container. They will keep at room temperature for 2 to 3 days and in the fridge for around 6. If storing at room temperature, keep them out of direct sunlight.
Can you freeze them?
Yes, these cookies freeze really well, so make a full batch and enjoy them at a later date! Freeze the cookies on a baking sheet and once solid transfer them to a ziplock bag or freezer safe container. They will keep well for 4 to 5 months. Thaw the frozen cookies at room temperature before enjoying.
Recipe Notes and Tips
- Don’t over mix the cookie dough or they won’t rise in the oven. The wet and dry ingredients should be just combined.
- Once baked, these cookies take on the texture and consistency that is similar to old fashioned applesauce cookies.
- They are cake-like and soft.
- Use a pure pumpkin puree, NOT pumpkin pie filling. You can buy canned pumpkin or make homemade pumpkin puree.
More Easy Cookie Recipes
- Pumpkin Cookies
- Soft Sugar Cookies Recipe
- Pumpkin Chocolate Chip Cookie Bars
- BEST Chocolate Chip Cookies
- Chocolate Thumbprint Cookies (Salted Caramel or White Chocolate Peppermint)
- Fudgy Brownie Cookies Recipe (2 Ways!)
- Loaded Chocolate Chip Giant Cookies Recipe
Pumpkin Chocolate Chip Cookies
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Hand Mixer
- Cookie Portion Scoop (optional)
Ingredients
- 2 cups all-purpose flour 240 grams
- 1½ teaspoon baking soda 9 grams
- 1 teaspoon baking powder 4 grams
- 2 teaspoons pumpkin pie spice 6 grams
- 1 teaspoon kosher salt 3 grams
- ½ cup salted butter 113 grams, room temperature (1 stick)
- 1 cup brown sugar 213 grams
- ¼ cup granulated sugar 50 grams
- 2 large eggs 100 grams, room temperature
- ¾ cup pumpkin puree 170 grams (⅖ can) – NOT pumpkin pie filling!
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups chocolate chips 340 grams
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
- Whisk the flour, baking soda, baking powder, pie spice, and salt together in a large mixing bowl. Set aside.2 cups all-purpose flour, 1½ teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon kosher salt
- Using a hand mixer, beat the butter and both sugars together until light and fluffy.½ cup salted butter, 1 cup brown sugar, ¼ cup granulated sugar
- Add the eggs, pumpkin puree, and vanilla extract. Beat until smooth and everything is well incorporated.2 large eggs, ¾ cup pumpkin puree, 1 teaspoon pure vanilla extract
- Slowly add the dry ingredients as you mix until just combined. Fold in the chocolate chips.2 cups chocolate chips
- Drop 2-tablespoon-sized portions of dough onto the prepared baking sheets about 1½ inches apart (I used a cookie scoop for this step).
- Bake for 9-10 minutes, or until lightly browned on the edges.
- Set the cookies aside to cool for 5 minutes before transferring to a wire rack to finish cooling.
Becky’s Tips
- Don’t overmix the cookie dough or they won’t rise in the oven. The wet and dry ingredients should be just combined.
- Once baked, these cookies take on the texture and consistency that is similar to old-fashioned applesauce cookies.
- They are cake-like and soft.
- Use a pure pumpkin puree, NOT pumpkin pie filling. You can buy canned pumpkin or make homemade pumpkin puree.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
