Warm up your Fall days with these Pumpkin Chocolate Chip Cookies. They’re soft, thick, and packed with chocolate chips, just like homemade.
These Pumpkin Chocolate Chip Cookies are soft, chewy, and full of cozy fall flavor, making them a seasonal favorite. The pumpkin puree keeps the cookies moist and tender, while warm spices like cinnamon and nutmeg enhance their comforting taste. Rich chocolate chips are folded into the dough, adding bursts of sweetness that perfectly complement the pumpkin base. With their cake-like texture and irresistible flavor combination, these cookies are perfect for any occasion.
It’s not fall without making a few batches of these pumpkin chocolate chip cookies! For more pumpkin recipes you have to check out my pumpkin pie, pumpkin cupcakes, and our famous pumpkin roll.
Table of Contents
Why We Love These Pumpkin Cookies
- These cookies are an excellent way to use up leftover pumpkin puree.
- Pumpkin Chocolate Chip Cookies are soft, fluffy, and filled with all the fall flavors.
- This cookie recipe is a breeze to make, taking just 10 minutes to whip up.
Recipe Ingredients
- Pumpkin Pie Spice: A blend of warm spices like cinnamon, nutmeg, and cloves, giving the cookies a distinct fall flavor. You can also use this homemade version of pumpkin spice.
- Vanilla Extract: Adds a subtle sweetness and depth to the cookies.
- Mini Semisweet Chocolate Chips: Offer bursts of chocolate in every bite.
See the recipe card for full information on ingredients and quantities.
Variations
- Add-Ins: Consider adding milk chocolate or white chocolate chips, chopped nuts like pecans or walnuts, raisins, or dried cranberries to the dough. You can also mix in shredded coconut for a tropical twist. These additions provide extra texture and flavor to the cookies.
- Topping Options: For extra flair, top your cookies with a sprinkle of sea salt, a drizzle of melted chocolate, a dusting of powdered sugar, or cream cheese frosting. These toppings add a delightful finishing touch.
How to Make Pumpkin Chocolate Chip Cookies
Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
Step 2: In a large bowl of a stand mixer (or a large mixing bowl using a hand mixer), add the pumpkin puree, sugar, oil, and vanilla. Mix until combined, about 30 seconds.
Step 3: In a medium mixing bowl, whisk together the flour mixture, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. With mixing speed on low, gradually add the dry ingredients. Mix until combined.
Step 4: Using a large spatula or wooden spoon, fold in the mini chocolate chips.
Step 5: Using a standard-size cookie scoop, scoop the cookie dough onto the prepared baking sheet. Place in the oven and bake for 14-16 minutes or until they are firm and start to turn brown on the edges.
Step 6: Remove and allow to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. Do not store until cookies have cooled for at least 30 minutes at room temperature.
Expert Tips
- Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix just until combined. Overmixing can lead to tougher cookies.
- Press Down Dough: The pumpkin chocolate chip cookies don’t spread much during baking, so if you want a flatter cookie, press down on the cookie dough balls just before baking.
FAQs
Ensure not to overmix the dough and chill it for at least 30 minutes before baking. These steps help maintain the soft, chewy, and not cakey texture of the cookies.
Yes, canned pumpkin puree works perfectly for this recipe. It provides consistent moisture and flavor. We use plenty here because we want them to taste like pumpkin cookies.
Storage Info
To STORE these Pumpkin Chocolate Chip Cookies, place them in an airtight container at room temperature for up to 5 days. For longer storage, FREEZE the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months.
To REHEAT, thaw at room temperature, then warm in a 300°F (150°C) oven for 5-7 minutes.
Pumpkin Chocolate Chip Cookies Recipe
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Ingredients
- 1 (15 oz) can pumpkin puree - (1 ¾ cup)
- 1 1/2 cup granulated sugar
- 1/2 cup +2 tbsp canola oil - OR vegetable oil
- 2 teaspoon vanilla extract
- 2 1/2 cup cake flour
- 2 1/2 tsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp kosher sea salt
- 1/2 tsp cinnamon
- 1 1/4 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
- In a large bowl of a stand mixer (or a large mixing bowl using a hand mixer), add the pumpkin puree, sugar, oil, and vanilla. Mix until combined, about 30 seconds.
- In a medium mixing bowl, whisk together the flour mixture, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. With mixing speed on low, gradually add the dry ingredients. Mix until combined.
- Using a large spatula or wooden spoon, fold in the mini chocolate chips.
- Using a standard-size cookie scoop, scoop the cookie dough onto the prepared baking sheet. Place in the oven and bake for 14-16 minutes or until they are firm and start to turn brown on the edges.
- Remove and allow to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. Do not store until cookies have cooled for at least 30 minutes at room temperature.
FABULOUS! Thank you!!! This will save me money and also give my husband his favorite cookie fix more often. Mine only took 12 minutes to cook, but they were perfect!!
Yay for helping you! Thank you so much for saying that!
These are so good. I substituted the oil cup for cup with unsweetened applesauce to help cut calories down, and it makes them so moist and fluffy
Great option! Thank you for letting me know that!
These are the best cookies! I love pumpkin cookies and they are the so delicious! Thanks and I will definitely be making these again!
I am glad you think so 🙂 Happy you will make them again! Thank you!
Harmons is the best. I have goals to recreate their sourdough breads. Miss Utah so much I’m craving their cooking tonight. Thanks for posting.
Glad to share! They are the best! Their breads are so yummy!
I live in Chico, CA and I am telling you that I miss Harmon’s too! This town has none of the good stuff we used to get at Harmon’s, Smith’s and even Walmart. This town has refused to grow their Walmart to a super Walmart even though the demand is great; because they don’t want to put all the little Mom and Pop stores out of business. Well, none of the “Little Mom and Pop” stores compete with any of the stores in UT. My family has a jones for these cookies; and nothing fixes it; even Costco’s Pumpkin Pie (though we love that too!). I find myself again and again coming to your website..so I did in fact sign up for your email. I appreciate your sharing this recipe so very much. My family sends their love and adoration as well! Sincerely, Amy Alusa
Awe, I appreciate that! Thank you so much for sharing that & I am glad you like these!!