Pumpkin Chocolate Chip Cookies Recipe (2024)

Fall means baking and thesePumpkin chocolate chip cookies are amazing. They are so easy that you can easily make them in under 30 minutes. Plus each bite is packed with pumpkin flavor and lots of chocolate chips.

Pumpkin Chocolate Chip Cookies Recipe (1)

Pumpkin chocolate chip cookies

We love pumpkin and these Pumpkin Chocolate Chip Cookies do not disappoint. They are so soft and chewy and just the best. If you love pumpkin flavor, these are going to be a hit.

The chocolate chips really make the cookies decadent and we all love them.

Let’s get ready to bake! These cookies will have you ready for Fall.

You only need a few ingredients and it is so simple to make these pumpkin cookies from scratch. Everyone will think you spent hours in the kitchen when really the recipe was super easy.

Pumpkin Chocolate Chip Cookies Recipe (2)

Ingredients for easy pumpkin chocolate chip cookies:

  • Pumpkin Puree (canned) – I think the canned options works best for this recipe over fresh.
  • Granulated Sugar – You can use brown sugar instead if you don’t have white sugar.
  • Vegetable Oil – You can sub with canola oil or melted coconut oil.
  • Egg – This is necessary to hold the cookies together.
  • Vanilla – In most of my cookie recipes and adds a nice sweetness to this cookies.
  • All Purpose Flour – I use unbleached flour for this recipe.
  • Baking Powder and Baking Soda – I use both to make sure that the cookies lift perfectly.
  • Cinnamon – Because every Fall dessert needs a little bit of cinnamon.
  • Pumpkin Pie Spice – add an extra ½ teaspoon if you like spice)
  • Salt – just a pinch to bring out all the flavors in the other ingredients.
  • Milk – Just a small amount. You can use almond milk or cream as well.
  • Semi-Sweet Chocolate Chips – I like to use semi-sweet for this recipe but milk chocolate chips would work great too.
Pumpkin Chocolate Chip Cookies Recipe (3)

How to make the best pumpkin chocolate chip cookies:

Pre-heat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.

Combine pumpkin, sugar, vegetable oil, egg and vanilla in a large bowl. Then mix these ingredients together until smooth.

In a separate bowl, stir together flour, baking powder, ground cinnamon, pumpkin spice and salt. Dissolve the baking soda with the milk and stir into the wet ingredients.

Pumpkin Chocolate Chip Cookies Recipe (4)

Add the dry ingredients (flour mixture) to the pumpkin mixture and mix well. Stir until combined.

Pumpkin Chocolate Chip Cookies Recipe (5)

Add chocolate chips and stir until combined.

Pumpkin Chocolate Chip Cookies Recipe (6)

Drop cookies on by the spoonful about 2 inches apart. Add a few extra chocolate chips to the tops if desired. We love to using a cookie scoop to make sure each cookie is approximately the same size so that they bake evenly.

Pumpkin Chocolate Chip Cookies Recipe (7)

Bake for 10-11 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a wire rack to cool completely.

Pumpkin Chocolate Chip Cookies Recipe (8)

Tips for the Best Pumpkin Chocolate Chip Cookies:

  • Use a Cookie Scoop – If you are still scooping cookies with two spoons, you really need to get yourself somestainless steel scoops! I have had mine for several years and I use them for all types of baking. Using a scoop also ensure that the cookies are the same size and bake more evenly.
  • Use Parchment Paper – I line my baking sheets with parchment paper when making these cookies for an easy clean up and to ensure that the cookies don’t get too brown on the bottom.
  • Do Not over mix – I recommend mixing the dry ingredients into the wet ingredients by hand to ensure that dough is not over mixed. Over mixing the dough will cause flat cookies.
  • Use Pumpkin Puree – Make sure that you use Pumpkin puree not the “pumpkin pie filling”. I have had some readers confuse the 2 and the cookies do not turn out the same.
Pumpkin Chocolate Chip Cookies Recipe (9)

How to Store:

Once these cookies have cooled completely store them in an air tight container at room temperature for up to 5-7 days.

The flavor in these cookies enhance as they sit. Some have even said that they are better the next day!

Can you freeze these cookies?

Yes, these can be stored in a freezer safe bag or container in the freezer for up to 2-3 months. I defrost them out at room temperature and then they are ready to enjoy.

You can also freeze the dough prior to baking as well. To freeze the dough, I scoop the dough onto baking sheets. Freeze the dough on the sheets for 1 hour and then move it to a freezer safe bag.

This way you can easily make just a few cookies whenever you want. If you are freezing the dough, add a few more minutes to the cooking time when making these cookies.

Pumpkin Chocolate Chip Cookies Recipe (10)

Money saving tip:

This recipe is very frugal, since you are making it from scratch. However, to save even more money, stock up on pumpkin during the fall months. Canned pumpkin is at its lowest price in October and November.

Stock up so you can enjoy ourpumpkin recipesall year long at the lowest price.

Our family can enjoy a nice snack or dessert with very little time or money! Shopping sales really helps the budget.

Pumpkin Chocolate Chip Cookies Recipe (11)

Try pumpkin chocolate chip cookies today!

Everyone will love these decadent cookies. They are full of pumpkin flavor and just so tasty. The combination of pumpkin with chocolate chips really is amazing.

These would be so easy and tasty for a bake sale. The pumpkin flavor is always a hit.

Pumpkin Chocolate Chip Cookies Recipe (12)

Print this recipe foreasy pumpkin chocolate chip cookies:

Review

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Pumpkin chocolate chip cookies

4.65 from 77 votes

Fall means baking and thesePumpkin chocolate chip cookies are amazing. They are so easy and each bite is packed with pumpkin flavor and chocolate chips.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Cool 2 minutes mins

Total Time 27 minutes mins

Servings 24

Cuisine American

Course Dessert

Calories 191

Author Carrie Barnard

Ingredients

  • 1 cup pumpkin canned
  • 1 cup white sugar
  • 1/2 cup vegetable oil can sub with canola oil
  • 1 egg
  • 1 tbsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 teaspoon pumpkin spice add an extra ½ teaspoon if you like spice
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp milk
  • 2 cups chocolate chips

Instructions

  • Pre-heat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.

  • Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Mix until smooth.

  • In a separate bowl, stir together flour, baking powder, ground cinnamon, pumpkin spice and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir until combined.

  • Add chocolate chips and stir until combined.

  • Drop cookies on by the spoonful about 2 inches apart. Add a few extra chocolate chips to the tops if desired. Bake for 10-11 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.

Nutrition Facts

Calories 191kcal, Carbohydrates 27g, Protein 2g, Fat 8g, Saturated Fat 6g, Cholesterol 9mg, Sodium 115mg, Potassium 72mg, Fiber 1g, Sugar 18g, Vitamin A 455IU, Vitamin C 1mg, Calcium 40mg, Iron 1mg

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About the Author

Pumpkin Chocolate Chip Cookies Recipe (22)

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

About Carrie
Pumpkin Chocolate Chip Cookies Recipe (2024)

FAQs

What makes chocolate chip cookies fluffy instead of flat? ›

Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.

What makes cookies soft vs crispy? ›

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

Why are my pumpkin cookies sticky after baking? ›

Pumpkin cookies can be sticky after baking due to the pumpkin puree's high moisture content. If pumpkin puree isn't drained slightly before mixing into the batter, the pumpkin puree can lead to more of a cakey texture than a cookie texture.

How many carbs are in a pumpkin chocolate chip cookie? ›

English Bay Pumpkin Chocolate Chip Cookies (1 cookie) contains 18g total carbs, 17g net carbs, 4.5g fat, 2g protein, and 120 calories.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

How do you make cookies thicker and not flat? ›

Take your sheet of cookie dough balls and pop it in the freezer while your oven preheats, for about 20 minutes. This will help prevent excess cookie spreading, so you get nice fat thick cookies. I'd especially recommend this if it's a hot day, or if you're baking multiple trays of cookies one at a time.

What is the secret to making cookies soft? ›

Cornstarch is a game changer for cookie baking,” confirms Brian Hart Hoffman, editor in chief of Bake from Scratch. “You can count on [it for] a softer and more tender crumb.”

How do you make cookies chewy instead of crunchy? ›

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

What makes a cookie chewy and not cakey? ›

Use Melted Butter

If the goal is a chewy cookie, then you absolutely need to be using melted butter. The technique of creaming softened butter and sugar together is often used for making cakes. And for good reason!

Why did my pumpkin cookies turn green? ›

A post on O Chef discusses the chemical reaction that turned my cookies green: All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool.

Why are my pumpkin cookies flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

Do pumpkin cookies go bad? ›

Pumpkin cookies with frosting can be stored in an airtight container on the counter for three to four days. If you live in a hot and/or humid climate I recommend storing the cookies in an airtight container in the refrigerator.

Can I eat one chocolate chip cookie on keto? ›

Can I eat a chocolate chip cookie on keto? If the chocolate chip cookie is keto friendly, then yes, you can definitiely eat it on keto. These keto chocolate chip cookies are especially great for the keto diet. They are made with keto baking ingredients and use Lily's chocolate chips to complete them.

Are chocolate chip cookies high in sugar? ›

Traditional chocolate cookies and chocolate chip cookies are not considered to be healthy on their own due to the large amount of sugar and butter used to make them.

How much sugar is in a Costco chocolate chip cookie? ›

Nutrition Facts
Calories 210(878 kJ)
Sugars16 g
Protein3 g
Alcohol0 g
Iron1 mg
8 more rows

Does baking powder make cookies fluffy? ›

What Is Baking Powder? Baking powder is a two-in-one chemical leavening that combines a powdered alkali (sodium bicarbonate) with a powdered acid (originally, tartaric acid). When moistened in a dough or batter, a chemical reaction takes place that produces carbon dioxide gas, inflating cookies, cakes, and pancakes.

Why did my chocolate chip cookies turn out cakey? ›

When cookies are too cakey, there are two main culprits: too much leavening (baking powder or baking soda) or too much egg. If there is too much baking powder or baking soda in the dough, the cookies will rise too much when baking, creating a cakier structure. Eggs also promote a cakey structure in cookies.

Should you flatten chocolate chip cookies? ›

The cookies should be crisp on the outside but soft in the centre. The cookies are not supposed to flatten out completely during baking, but remain slightly mounded. This gives the cookies their soft centres.

References

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