These easy peasy Pumpkin Chocolate Chip Cookies taste just like the classic chocolate chip cookie version but with pumpkin! Elevating them to new heights with delicious fall flavors!
A DELICIOUS PUMPKIN FLAVORED COOKIE
Pumpkin and cookies go hand in hand, but when you add chocolate chips then you have amazing Pumpkin Chocolate Chip Cookies! I’ve said it before, chocolate and pumpkin really go well together and make the perfect pairing. If you like soft, chewy cookies then adding pumpkin puree to cookie batter helps to easily achieve that texture. With easily available ingredients, these cookies are super easy to whip up! I like to make several batches and freeze extra for later. So if you are a fan of pumpkin and chocolate like I am, then you have to make this Pumpkin Chocolate Chip Cookie recipe!
FREQUENTLY ASKED QUESTIONS:
No, these cookies need to use pumpkin puree. There is a different texture to pumpkin pie filling that won’t work with this recipe.
If you drain your pumpkin puree on a few paper towels this will help your cookies become more chewy rather than cake like. It helps to remove excess moisture from the pumpkin.
Yes! The dough itself can be made 3 days ahead of time and kept in the refrigerator. Let the dough sit out for a bit to soften before scooping and baking.
Chilling the dough is essential in some cookie recipes to help keep the cookies from spreading. It solidifies the fat in the cookies so when baked, it melts slower resulting in less spread.
I prefer to use semi-sweet chocolate chips in this recipe. I feel that it balances out the sweetness nicely, but you can use any chocolate you’d like. Milk, dark, white, even cinnamon chips are great with this!
These Pumpkin Chocolate Chip Cookies can be stored in an airtight container or bag at room temperature for up to one week. These can also be frozen. You can either freeze the cookie dough itself by making cookie dough balls and placing them on a baking sheet and in the freezer for about one hour then removing and placing the cookie dough balls in a freezer bag separated by parchment paper. These can be baked directly from frozen by adding about 1 minute to the baking time. You can also freeze baked cookies by storing in an freezer container or bag where they will keep for up to 3 months, let defrost at room temperature.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- brown sugar
- granulated sugar
- vanilla extract
- pumpkin puree
- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- pumpkin pie spice
- semi-sweet chocolate chips
HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES:
In a medium size bowl whisk together the melted butter, brown sugar, granulated sugar until well incorporated and no brown sugar lumps remain.
Add in the vanilla extract and pumpkin puree.
Whisk until smooth. Set aside.
In a large mixing bowl, mix the flour, baking powder, baking soda, cinnamon and pumpkin pie spice.
Add the pumpkin mixture to the dry ingredients and combine with a rubber spatula.
Fold in the chocolate chips.
Cover the dough and chill for at least 30 minutes. Don’t skip this step. Preheat the oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the refrigerator and scoop it on the baking sheet using either a spoon or a spring-loaded cookie scoop.
Bake for 10-12 minutes or until the edges of the cookie are set. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes. Then transfer the cookies to a wire rack and let them cool completely.
WANT MORE DELICIOUS RECIPES?
Pumpkin Chocolate Chip Cookies
- In a medium size bowl whisk together the melted butter, brown sugar, granulated sugar until well incorporated and no brown sugar lumps remain.
- Add in the vanilla extract and pumpkin puree and whisk until smooth. Set aside.
- In a large mixing bowl mix the flour, baking powder, baking soda, cinnamon and pumpkin pie spice.
- Add the pumpkin mixture to the dry ingredients and combine with a rubber spatula. Fold in the chocolate chips.
- Cover the dough and chill for at least 30 minutes. Don’t skip this step.
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and scoop it on the baking sheet using either a spoon or an ice cream scoop. Around 1.5 spoons equivalent to dough. Flatten the tops with the back of the spoon.
- Bake for 10-12 minutes or until the edges of the cookie are set. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes.
- Then transfer the cookies to a wire rack and let them cool completely.
- Do not forget to chill your dough, this is essential to help keeping the cookies from spreading.
- To make them chewier, pat dry your pumpkin with some paper towels.
- These can be frozen, see my tips above.
- We like semi-sweet chocolate chips in this but any flavor will work fine.
- If using unsalted butter, you’ll need to add a 1/2 teaspoon of salt to the batter.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.