Several homemade pumpkin chocolate chip cookies on a white plate
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How to Make Pumpkin Chocolate Chip Cookies

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The fall season is one of my favorite seasons with Halloween, Thanksgiving, and Christmas. I just love making all kinds of treats and goodies and one of my favorite things to make are pumpkin chocolate chip cookies. They turn out so yummy and are soft and just melt in your mouth with the perfect blend of chocolate and pumpkin flavor.

If you are a chocolate lover and you love cookies and pumpkins, you have got to try the best pumpkin chocolate chip cookie recipe. In my opinion, they are not too sweet, with the perfect amount of sweetness. I can eat them all day long haha.

Let’s get started!

The Ingredients

Several different baking ingredients in small glass bowls on a wooden cutting board.

In order to make these easy pumpkin chocolate chip cookies you need the following simple ingredients:

  • Flour – I always use all purpose flour which is also known as plain flour. If you need to you can use cake flour. You could try self-rising flour as well, but may want to add an additional teaspoon of baking powder.
  • Salt – The salt will add a balance to the flavor and enhance the flavor of the other ingredients.
  • Baking soda – If you don’t have baking soda add an additional 1 tsp of baking powder.
  • Baking powder – If you don’t have baking powder, add an additional 1/4 tsp of baking soda.
  • Cinnamon
  • Nutmeg – this spice is optional, but I always add it.
  • Cloves – another optional spice that I always add.
  • Butter – I always use unsalted butter, but you can use salted butter too if you wish. Just cut down the amount of actual salt added. If you don’t want to use butter you can use vegetable oil.
  • White granulated sugar
  • Brown sugar – You can use light brown sugar or dark brown sugar.
  • Egg
  • Vanilla extract – another great flavor enhancer.
  • Pumpkin puree – You can use store-bought canned pumpkin or make your own using this homemade pumpkin puree recipe. I don’t recommend using pumpkin pie filling but if that is all you can find then use it.
  • Chocolate chips – Use milk chocolate chips, chocolate chunks, dark chocolate or semi-sweet. I usually just buy the Nestle Toll House brand of chocolate, just use your favorite.
Fresh batch of homemade pumpkin chocolate chip cookies on a white plate.

Tools/Equipment

  • Bowls
  • Whisk
  • Hand mixer or stand mixer or wooden spoon
  • Spatula
  • Sheet pan or cookie sheet
  • Wire rack
  • Toothpicks
  • Spoons

How to make perfect chocolate chip pumpkin cookies

Medium bowl with dry ingredients in it.

Begin by preheating the oven to 350F or 176C. Make sure the main rack is in the middle position.

Add the dry ingredients to a medium bowl, so the flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg. Then use a whisk and mix until well combined. You could also place those ingredients in a sifter and sift them into a medium or small bowl.

Mixer mixing pumpkin chocolate chip cookie wet ingredients.

Now mix together the wet ingredients with your electric mixer or use a wooden spoon or sturdy whisk if you don’t have a mixer.

Add the softened butter to a large bowl and then the white sugar and brown sugar and cream those together with a hand mixer, stand mixer, or wooden spoon.

Next, add the egg, vanilla extract, and the star of this dish the pumpkin puree. Again you can use storebought canned pumpkin or fresh yummy homemade pumpkin puree. Mix those ingredients until combined and then scrape the sides of the bowl with a spatula.

Finish that soft pumpkin chocolate chip cookies dough

Finished pumpkin chocolate chip cookies dough in a large bowl.

Now add the flour mixture about a third of it at a time and mix it in until combined. Then repeat until it is all mixed in. Give the sides of the bowl a good scrape and then just stir the dough with a spatula or wooden spoon. Time to add those chocolate chips. Make sure to leave out about 2 Tbsp worth of chocolate chips to go on top of the cookies.

The consistency of the pumpkin cookie dough should be a little softer than classic chocolate chip cookie dough.

Now it is time to bake those yummy homemade pumpkin cookies!

How to bake the soft chewy chocolate chip pumpkin cookies

Hands adding pumpkin cookie dough to a sheet pan.

Take two spoons and scoop out some dough and place it on an ungreased sheet pan, baking tray, or cookie sheet. You can also use a small cookie scoop or an ice cream scoop.

Make sure to keep them about 2 inches apart to leave room for the cookies to spread out while baking. You can also use a silicone baking mat or parchment paper if desired.

You should be able to get 12 medium-sized cookies on each tray and 18 to 24 total cookies depending on how large you make them.

Pumpkin cookies on a sheet pan ready to be baked.

Now add a few chocolate chips on top of each cookie, 3 to 5 seems to be a good amount.

Bake the cookies in a preheated oven at 350F/176C for 15 to 18 minutes until when you poke them in the center with a toothpick they come out clean. They should be lightly golden brown as well but won’t change too much from the color of the dough.

Finished baked pumpkin chocolate chip cookies on a wire rack.

And when they come out of the oven they will have spread a little bit but still should be fairly thick.

Finished cookies on a cookie rack.

Allow them to cool a few minutes then use a turner and transfer them to a wire cookie rack to cool the rest of the way to room temperature.

Now the only thing left to do is to eat those nice soft chewy pumpkin chocolate chip cookies.

Cooking broke in half.

If you like a soft not overly sweet cookie and if you love chocolate I think you are going to love these amazing pumpkin cookies.

Enjoy!

Pumpkin Cookie FAQs

How long do these chocolate chip pumpkin cookies last?

Store them in an airtight container at room temp for 3 to 4 days and then in the fridge for another few days. You can also freeze them for a few months.

Can I make these cookies without the egg?

Sure, if you can’t have eggs or don’t want to have eggs, replace the egg with 1/4 cup of sour cream or applesauce. Which will make up for the moisture that is lost by not adding the egg.

Pumpkin chocolate chip cookies pin for Pinterest

Here are other yummy pumpkin recipes you may like:

Pumpkin Brownies

Pumpkin Pancakes

Roasted Pumpkin Seeds

Pumpkin Mousse

Homemade Pumpkin Pie

Several homemade pumpkin chocolate chip cookies on a white plate
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5 from 3 votes

Pumpkin Chocolate Chip Cookies

Learn how to make delicious homemade pumpkin chocolate chip cookies from scratch. If you love chocolate, cookies, and pumpkin, you will love this recipe!
Prep Time25 minutes
Cook Time15 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: chewy, fluffy, soft, sweet
Servings: 18 people
Calories: 175kcal
Author: Matt Taylor

Equipment

  • Bowls
  • Whisk
  • Hand mixer or stand mixer or wooden spoon
  • Spatula
  • Sheet pan or cookie sheet
  • Wire rack
  • Toothpicks
  • Spoons

Ingredients

  • 1 2/3 cups of all-purpose/plain flour 205g
  • 1/4 tsp. salt 1g
  • 1/2 tsp. baking soda 2g
  • 1 tsp. baking powder 5g
  • 1 tsp. ground cinnamon 3g
  • 1/4 tsp. ground nutmeg 1g optional
  • 1/4 tsp. ground cloves 1g optional
  • 1/3 cup softened butter 76g
  • 1/2 cup white granulated sugar 100g
  • 1/2 cup brown sugar 100g
  • 1 large egg
  • 1 tsp. vanilla extract 5ml
  • 2/3 cup canned pumpkin 168g
  • 1 cup of chocolate chips milk, dark, or semi-sweet (170g)

Instructions

  • Preheat the oven to 350F/176C
  • Whisk together the flour, salt, baking soda, baking powder, ground cinnamon, ground nutmeg, and ground cloves in a medium bowl.
  • In a large bowl mix together the softened butter, white sugar, and brown sugar. Then add the vanilla extract, egg, and pumpkin puree and mix. Scrape the sides of the bowl.
  • Add the flour mixture to the large bowl about a third of it at a time until all combined. Scrape the bowl again then add most of the chocolate chips and stir until combined. The cookie dough is complete.
  • Scoop out about a heaping tablespoon of cookie dough and place it on an ungreased sheet pan or cookie sheet. Put them about 2 inches apart.
  • Add 3 to 5 chocolate chips on top of each cookie. Then bake for 15 to 18 minutes until a toothpick comes out clean.
  • Allow the baked cookies to cool a few minutes then transfer them to a wire cookie rack to cool the rest of the way. Enjoy!

Notes

NOTE: These nutritional facts are for if you make 18 medium cookies. If you make 24 the nutritional facts will be less per cookie. 
List of nutritional facts for pumpkin chocolate chip cookies.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Nutrition

Serving: 50g | Calories: 175kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 96mg | Fiber: 1g | Sugar: 16g

Do you like this chewy pumpkin cookies recipe? Please give it a rating and comment down below, I really appreciate it.  If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

6 Comments

  1. 5 stars
    I made these last night for my son who is home from college and all three of my kids devoured them! Time to make more!

  2. 5 stars
    I love a good pumpkin chocoalte chip muffin, but sometimes they are a little much, so these cookies are the perfect amount! thank you so much for sharing this amazing recipe!

  3. 5 stars
    These pumpkin cookies were the perfect after school baking project with my kindergartener! They turned out so soft and yummy and we thought the chocolate chips were a great addition.

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