Delicious, chewy pumpkin chocolate chip cookies that are moist, chewy, and packed with pumpkin flavor.
If you love pumpkin, you'll love our pumpkin cinnamon rolls or pumpkin streusel muffins!
I love the flavor of pumpkin, but I haven't always been a fan of pumpkin cookies. They often don't flatten out and have a dense, cake-like texture. Lucky for you, my pumpkin chocolate chip cookies are soft and chewy.
Why I Like This Recipe
- Perfect texture. These pumpkin cookies are flat, chewy, and reminiscent of classic soft chocolate chip cookies.
- Easy to customize. Switch up the chocolate chips to white chocolate chips or add nuts! These cookies are easy to customize to your liking.
- Stays soft for days. These cookies are just as delicious on day two as they are freshly baked.
What Others Are Saying
Love how flavorful these are and the bits of chocolate are perfect.---Monique on FB
This is a good recipe!---Tamara on FB
Everyone in my house loves this recipe of yours!---Desiree on FB
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Tips and Tricks
- Use a cookie scoop: Drop cookies can be made by dropping spoonfuls of dough onto the baking sheet, but for the more uniform cookies, I recommend using a cookie scoop. A 2 Tbsp. cookie scoop works perfectly for this recipe.
- Bake on light-colored baking sheets: I bake exclusively on light-colored metal baking sheets for even baking. My favorite baking sheets are the Member's Mark aluminum baking sheets from Sam's Club. If you use dark metal baking sheets, please be sure to watch closely to prevent the cookies from browning too quickly on the bottoms.
Ingredients
- Pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling.
- Sugar: Typically, I use a combination of brown and white sugar in chocolate chip cookies, but these cookies are soft and moist already without needing to add brown sugar.
- Butter: I always use butter in cookies, unless otherwise directed. I prefer salted butter, but you can use unsalted butter if you'd like.
- Egg: For richness and texture.
- All-purpose flour
- Baking soda, baking powder, and salt: For flavor and leavening.
- Cinnamon, ground nutmeg, and ground cloves: For the classic pumpkin spice flavoring we all know and love. You can also use a pre-made pumpkin spice mix.
- Vanilla pudding: a box of vanilla instant pudding creates a moist texture and delicious flavor.
- Chocolate chips: Whatever kind you like.
See the recipe card for full information on ingredients and quantities.
How To Make Pumpkin Chocolate Chip Cookies
Step 1: Cream butter, sugar and pumpkin puree. Add egg and mix thoroughly.
Step 2: Add dry ingredients. Stir in chocolate chips.
Step 3: Use a cookie scoop to drop dough onto a parchment paper-lined baking sheet.
Step 4: Bake at 350 degrees for 13-15 minutes or until edges are set. Let cool 10 minutes before moving to a wire cooling rack.
Pumpkin Cookie FAQs
Pumpkin pie spice has a distinct taste, and as soon as you eat anything baked with it, you know it's made with pumpkin---but there isn't any pumpkin flavor in pumpkin pie spice. Pumpkin has a very subtle taste and gives baked goods a soft and moist texture. The pumpkin spice is a mix of warm spices that shine through and complement the pumpkin puree.
There is no need to chill the dough for this recipe. The cookies spread a normal amount while baking.
Keep cookies fresh by storing in an airtight container for up to 5 days.
More Pumpkin Cookies To Make
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Chewy Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup white sugar
- ¾ cup butter softened
- 1 large egg
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3.4 oz box vanilla pudding mix
- 12 oz bag chocolate chips
Instructions
- Cream butter, sugar, and pumpkin puree. Add in egg and mix thoroughly.
- In a separate bowl combine dry ingredients: flour, baking soda, baking powder, salt, pudding mix, cinnamon, nutmeg, and cloves.
- Combine wet and dry ingredients.
- Stir in chocolate chips.
- Use a cookie scoop to drop dough onto parchment lined baking sheet.
- Bake at 350 degrees for 13-15 minutes, until edges look set.
- Let cool on pan for 10 minutes.
- Transfer to wire rack and cool completely before eating (to allow time to set up)
- Yield 3 dozen cookies.
Theresa says
Oh yum! Thanks for sharing this at the Inspiration Spotlight party. Sharing
Teri @ The Freshman Cook says
Love the flavor combination for these cookies! They sound delicious! Thanks for sharing at Celebrate It!
Crystal says
These look delicious! I have been looking for a pumpkin chocolate chip cookie and this one sounds perfect.
Michele Morin says
Sounds great!
Miz Helen says
I love the combination of the Pumpkin and Chocolate Chip for your cookies! Thanks so much for sharing with us at Full Plate Thursday,we are so happy to have you join us. Have a wonderful week and come back to see us real soon!
Miz Helen