These melt-in-your-mouth Pumpkin Chocolate Chip Cookies are a fall treat that just can’t be beat!
The Perfect Pumpkin Chocolate Chip Cookie
Welcome fellow pumpkin lovers! Whether you’re searching for that perfect Pumpkin Chocolate Chip cookie recipe or just looking to bake something with pumpkin, you’ve found it!
Trust me, one bite in and you’ll be stocking up on pumpkin so you can bake these cookies again and again. They’re gooey and chewy with the perfect sweetness and pumpkin spice. Simple yet so satisfying when you’re craving cookies with a fall twist.
More Fall Baking
No need to wait for the leaves to start dropping to enjoy My Favorite Recipes for Fall Baking! From perfectly-spiced pumpkin bread to pecan pie bites and savory corn bread, you’re sure to fall for these autumn treats!
What Do I Need to Make Pumpkin Chocolate Chip Cookies?
(see recipe card at the bottom of this post for measurements and details)
- All-purpose flour
- Baking soda
- Baking powder
- Pumpkin pie spice
- Salt
- Canned pure pumpkin
- Egg
- Vanilla extract
- Unsalted butter, room temperature
- Dark brown sugar
- Granulated sugar
- Semi-sweet chocolate chips
How to Make Pumpkin Chocolate Chip Cookies
- Preheat oven to 350°F. Lightly grease two cookie sheets with non-stick cooking spray or line with parchment paper and set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice and salt. Set aside.
- In the bowl of an electric mixer, beat the butter, brown sugar and granulated sugar until slightly fluffy, about 1 minute. Add the pumpkin, egg and vanilla and beat until well mixed. Add the flour mixture 1 cup at a time and beat until just combined. Fold in the chocolate chips.
- Drop the dough by heaping tablespoonfuls onto the prepared pans, spacing the cookies about 2 inches apart. Press a few additional chocolate chips into the top of each scoop of cookie dough, if desired.
- Bake 12-14 minutes, until set and just starting to brown on top. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
How to Store Pumpkin Chocolate Chip Cookies
Store chocolate chip cookies in an airtight container for up to 4 days.
To freeze baked cookies: Wrap cookies individually in plastic wrap. Then place in a freezer-safe container or in individual freezer-safe baggies. To defrost, let them set at room temperature, uncovered.
To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop tablespoon-size portions of dough onto the baking sheet. Scoops of dough can be close together at this point.
Place baking sheet in the freezer to flash freeze for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Store cookie dough in the freezer for up to 3 months.
To Bake Frozen Cookie Dough: When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes or until cookies start to light brown on top and crisp around the edges.
More Cookie Recipes
I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.
I hope your fall is off to a great start and that you’re enjoying all the fun and yum that this season of the year has to offer. If you make these Pumpkin Chocolate Chip Cookies and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Pumpkin Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 14 mins
- Total Time: 24 mins
- Yield: 30
- Category: Dessert
Description
These melt-in-your-mouth pumpkin chocolate chip cookies are a fall treat that just can’t be beat!
Ingredients
- 2–1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup pure pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 12 tablespoons (1–1/2 sticks) unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1–1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Lightly grease two cookie sheets with non-stick cooking spray or line with parchment paper and set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice and salt. Set aside.
- In the bowl of an electric mixer, beat the butter, brown sugar and granulated sugar until slightly fluffy, about 1 minute. Add the pumpkin, egg and vanilla and beat until well mixed. Add the flour mixture 1 cup at a time and beat until just combined. Fold in the chocolate chips.
- Drop the dough by heaping tablespoonfuls onto the prepared pans, spacing the cookies about 2 inches apart. Press a few additional chocolate chips into the top of each scoop of cookie dough, if desired.
- Bake 12-14 minutes, until set and just starting to brown on top. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe by Maegan Brown/Photography by Madison Mentesana
Can you freeze dough you don’t want to bake off?
Hi, Hallie! Yes! To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop tablespoon-size portions of dough onto the baking sheet. Scoops of dough can be close together at this point.
Place baking sheet in the freezer to flash freeze for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Store cookie dough in the freezer for up to 3 months.
To Bake Frozen Cookie Dough: When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes or until cookies start to light brown on top and crisp around the edges.
Hi,
If I only have salted butter, do I omit the salt?
Hi Hallie! Yes, I would recommend omitting the salt if using salted butter. Enjoy!
Looks delicious! Are these chewy like a cookie or do they have a cake-like consistency from the pumpkin?
Hi Jennifer! They’re melt-in-your-mouth chewy. Enjoy!
these look wonderful!!! I know it’s December now, but I’m not ready to leave pumpkin- especially when its 60degrees outside!
Can these be made gluten free
Hi Ada! I haven’t tried it, but I’m sure it’s possible. I would recommend using your favorite all-purpose gluten free flour or another alternate flour such as gluten free oat flour or coconut flour. Hope this helps. Enjoy!
They look delicious! Does the dough freeze well? If so, how much longer to bake the cookies when straight out the freezer?
Hi Zsaquez! You can definitely freeze the dough. First freeze the cookie dough in scoop or ball form in a single layer on a baking sheet for at least 30 minutes before transferring to a freezer-safe bag to store in the freezer for up to 3 months. When ready to bake, remove them from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for about 15 minutes. Enjoy!