Easy, flavorful and delicious these Pumpkin Chocolate Chip Cookies are a fall favorite dessert recipe that you won’t be able to resist! Fun, fast and fluffy.
Who loves cookies? I do! Who loves pumpkin, that is a heck yes for me! Mix together cookies and pumpkin and you have yourself the best cookie ever.
These Pumpkin Chocolate Chip Cookies are one of my favorite pumpkin desserts to make when pumpkin season comes around (not that there should be a pumpkin season).
I’m a huge chocolate chip cookie fan anyways, but I’m addicted to any and all things pumpkin. Cookies are the most requested dessert in my house so these get made almost on a biweekly basis.
Our kids love pumpkin so that makes this mama super happy because at least we can agree on a dessert flavor that we all will enjoy.
These Pumpkin Chocolate Chip Cookies are one of their favorites as well. They just can’t get enough of them and neither will you.
They are light, soft and fluffy and in the end turn out to be that perfect cookie that you absolutely won’t be able to resist.
Some of my other favorite pumpkin recipes include: Pumpkin Bars, Pumpkin Roll Recipe and Pumpkin Cheesecake.
WHY THIS RECIPE WORKS:
- Readily available pantry ingredients help these come together quickly.
- You can double this recipe to make more for other (you’ll want to).
- You can use any of your favorite chocolate chip recipes.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Unsalted butter
Brown sugar
Granulated sugar
Egg
Vanilla extract
Pumpkin puree
All-purpose flour
Baking soda
Salt
Cinnamon
Pumpkin pie spice
Chocolate chips
HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES, STEP BY STEP:
- Heat oven to 350 degrees F. Line baking sheets with parchment paper or use a silicon mat. In a large bowl, add the butter and beat until smooth with an electric mixer.
- Add in both sugars and beat until fluffy.
- Then add the egg, vanilla extract and pumpkin puree and beat on low speed until combined.
- In a medium bowl, add the flour, baking soda, cinnamon, pumpkin pie spice and salt and mix together. Gradually add the flour mixture into the wet ingredients and blend on low speed until just combined.
- Stir in the chocolate chips.
- Scoop dough using a tablespoon or 1 ยฝ tablespoon cookie scoop or (heaping tablespoons full) and place 2 inches apart on the prepared baking sheet.
- Bake for 15-16 minutes or until edges are slightly brown. Remove from oven and let cool on cookie sheet for 2-3 minutes then transfer to wire racks to cool completely.
WHAT IF I DON’T HAVE PUMPKIN PIE SPICE?
While pumpkin pie spice is a great thing to have on hand you can substitute for this recipe ยผ teaspoon ginger, 1/8 teaspoon cloves and 1/8 teaspoon nutmeg.
You can also make your own pumpkin pie spice which we like to keep on hand at all times in case we can’t find it in stores!
WHAT ARE THE BEST CHOCOLATE CHIPS TO USE?
You can use your favorite chocolate chips for this recipe. We like to use semi-sweet usually in all of our chocolate chip cookie recipes.
Dark chocolate, milk chocolate and even white chocolate will work great. We also like to press a few extra chocolate chips in the cookies before baking, you can also press them in after they are baked.
HOW DO YOU KEEP COOKIES SOFT?
Sealing and storing properly is the key to keeping cookies, especially these Pumpkin Chocolate Chip Cookies soft.
While I really do not recommend using cookie jars which allow air to get into the jar and make the cookies become hard. I would store in an airtight container such as a ziploc bag.
If you arenโt able to use an airtight container, the next best thing is to place a slice of bread in with your cookies, the bread releases moisture which will ultimately transfer to the cookies and keep them soft.
HOW TO STORE:
ROOM TEMP: To store these cookies at room temperature let cookies cool fully, once cookies are cooled store in an airtight container like a ziploc bag, they should keep for 2-3 days.
REFRIGERATOR: The same as above, they will keep in the refrigerator for up to 1 week.
FREEZE DOUGH: To do this, make dough per recipe, line a baking sheet with parchment paper and using a cookie scoop drop your dough next to one another and place in freezer until solid, then remove and place in ziploc bags, the dough will keep around 9-12 months.
FREEZE BAKED COOKIES: To freeze already baked cookies, let them fully cool then place on a parchment paper lined cookie sheet and freeze. Once frozen, remove to ziploc baggies and place in freezer, they should keep 3-4 months.
TIPS AND TRICKS:
- You can double this recipe to make more.
- These can be frozen, see my tips above.
- Use your favorite chocolate chips for these, for this recipe we use semi-sweet.
- You can make your own homemade pumpkin pie spice if you do not have any, see my substitutions above to make that.
- Make sure you use pumpkin puree and not pumpkin pie filling.
If you wan’t that perfectly soft and fluffy cookie recipe then you absolutely have to make my Pumpkin Chocolate Chip Cookies.
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If you’ve tried these PUMPKIN CHOCOLATE CHIP COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Chocolate Chip Cookies
Ingredients
- ยฝ cup unsalted butter softened
- ยฝ cup brown sugar
- ยฝ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ยฝ cup pumpkin puree
- 1 ยฝ cups all-purpose flour
- 1 teaspoon baking soda
- ยผ teaspoon salt
- ยฝ teaspoon cinnamon
- ยฝ teaspoon pumpkin pie spice
- 1 cup semi-sweet chocolate chips
Instructions
- Heat oven to 350 degrees F. Line baking sheets with parchment paper or use a silicon mat. In a large bowl, add the butter and beat until smooth with an electric mixer.
- Add in both sugars and beat until fluffy.
- Then add the egg, vanilla extract and pumpkin puree and beat on low speed until combined.
- In a medium bowl, add the flour, baking soda, cinnamon, pumpkin pie spice and salt and mix together. Gradually add the flour mixture into the wet ingredients and blend on low speed until just combined.
- Stir in the chocolate chips.
- Scoop dough using a tablespoon or 1 ยฝ tablespoon cookie scoop or (heaping tablespoons full) and place 2 inches apart on the prepared baking sheet.
- Bake for 15-16 minutes or until edges are slightly brown. Remove from oven and let cool on cookie sheet for 2-3 minutes then transfer to wire racks to cool completely.
Notes
- You can double this recipe to make more.ย
- These can be frozen, see my tips above.
- Use your favorite chocolate chips for these, for this recipe we use semi-sweet.
- You can make your own homemade pumpkin pie spice if you do not have any, see my substitutions above to make that.
- Make sure you use pumpkin puree and not pumpkin pie filling.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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