Pumpkin Chocolate Chip Cookies are perfectly spiced, loaded with chocolate chips, and delightfully soft, yet chewy.
While these pumpkin chocolate chip cookies make a cozy fall treat and pair especially well with a pumpkin spice latte, they are worth enjoying year-round!
Notes on Ingredients & Substitutions
- Pumpkin Puree: Be sure to use 100% pumpkin puree NOT pumpkin pie filling.
- Sugar: These pumpkin cookies use both granulated sugar and brown sugar. The combination of the two sugars will yield a cookie that is both soft and chewy.
- Spices: Homemade pumpkin pie spice gives these cookies the perfect amount of pumpkin spice flavor.
- Butter: For best results, use softened, unsalted butter for these pumpkin cookies.
- Egg: Just like butter, be sure your egg is at room temperature before making your cookie batter.
- Flour: I have made this recipe using all-purpose flour, whole white wheat flour, and a 1:1 gluten-free flour blend, all yielding delicious cookies.
- Chocolate Chips: Semi-sweet, dark, milk, or even white chocolate chips all taste delicious in these pumpkin chocolate chip cookies. You can use either mini chocolate chips as pictured or regular-sized chocolate chips.
- Using Homemade Pumpkin Puree: You can use homemade pumpkin puree in place of canned pumpkin puree, but you will need to strain off excess moisture in order for it to work in this recipe. Place 1 cup of homemade pumpkin puree into a fine-mesh strainer lined with cheesecloth over a large bowl and refrigerate it for 1-3 hours. Once drained, measure out ½ cup of the pumpkin puree and proceed with the recipe.
- Egg-Free Pumpkin Chocolate Chip Cookies: If you would like your cookies to be egg-free, you can replace the egg with a flax egg, by mixing together 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting the mixture sit for 5 minutes before adding it to the pumpkin cookie batter.
- Gluten-Free Pumpkin Chocolate Chip Cookies: Use your favorite 1:1 gluten-free all-purpose flour blend.
- No Pumpkin Pie Spice? Replace it with 1 teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and a pinch of cloves for a close replica.
∗tips for perfect pumpkin cookies ∗
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Use room-temperature butter and eggs. It is crucial your butter and egg are both at room temperature before preparing the cookies so that the butter and egg will easily cream together to create a light and fluffy batter.
- Don't overmix cookie dough. Use a gentle hand when combining the flour mixture with the butter mixture. I recommend using a wooden spoon or spatula to just fold the ingredients together until you don't see any more pockets of flour. This will ensure your cookies stay soft and tender.
- Chill the cookie dough. Fulling chilling the dough will allow the butter to slowly melt as the cookies bake, keeping the cookies thick and fluffy.
Storing Chocolate Chip Pumpkin Cookies
Nothing beats a soft pumpkin chocolate chip cookie, so if you want to ensure your cookies retain their divine texture even when stored for several days, be sure to follow my tips below.
- Storing: Once your cookies have cooled completely, place them in an airtight container with a slice of white bread and store them at room temperature for up to 5 days. The cookies will absorb moisture from the bread, keeping them soft longer. Just be sure to use plain white bread, so the cookies will not absorb any flavoring from the bread itself.
When it comes to cookies, you can opt to freeze your pumpkin chocolate chip cookies once baked OR freeze the cookie dough and bake from frozen for a freshly baked, warm gooey, chocolate chip pumpkin cookie.
- To freeze baked cookies, bake as directed and cool completely. Freeze the cooled, baked cookies for up to 1 month in an airtight container. Defrost on the counter for a few hours or in the refrigerator overnight and then enjoy.
- To freeze cookie dough, prepare the dough as directed. Roll the cookie dough into 1-½ inch balls and place them onto a rimmed cookie sheet that has been lined with parchment paper. Place the tray into the freezer and freeze for 1 hour, or until solid. Transfer the cookie dough balls to a freezer-safe storage bag and store them in the freezer for up to 3 months. When ready to enjoy, bake the frozen cookie pumpkin chocolate chip cookie dough balls at 325 degrees F for 12-14 minutes, until just set.
More Pumpkin Recipes to Love
- Homemade Pumpkin Pie
- Pumpkin Cake
- Instant Pot Pumpkin Cheesecake
- Pumpkin Roll
- Pumpkin Banana Muffins
- Pumpkin Cream Cheese Bread
- Healthy Pumpkin Muffins
If you tried this recipe for soft and chewy pumpkin chocolate chip cookies, I would love for you to leave a review and comment below.
Pumpkin Chocolate Chip Cookies
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat together butter and sugars on medium-high speed until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix again on medium speed to incorporate.
- In a separate mixing bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin spice together until combined.
- Add the flour mixture and chocolate chips into the large mixing bowl with the sugar and butter mixture. Stir the mixture together until just combined. If using a stand mixer, mix on low speed until just combined! If mixing by hand, use a wooden spoon or spatula to combine the wet and dry ingredients together.
- Cover the bowl of cookie dough with plastic wrap and chill for at least 30 minutes, or up to 24 hours.
- Once the dough is chilled, preheat the oven to 350℉. Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 1.5 Tablespoons of dough each. Place the cookie dough onto the prepared baking sheet, spaced 2 inches apart. Using the back of a spoon, very slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread evenly.)
- Bake for 10-12 minutes, or until the edges of the cookie dough are just set and beginning to brown.
- Remove the cookies from the oven and place the baking sheets on a cooling rack. Let the cookies sit on the rack for 2-3 minutes before removing them from the baking sheet and allowing them to cool fully or enjoy warm.