Pumpkin Chocolate Chip Cookies
This easy pumpkin chocolate chip cookies recipe is soft, bite-sized, and SO easy to make! Perfectly spiced and studded with rich chocolate in every bite, they’re our favorite fall treat.
Love pumpkin? Try our single-serving protein pumpkin cake, baked pumpkin donuts, and protein pumpkin cookie dough, too!
We tested these pumpkin chocolate chip cookies at least four times, maybe even five or six. Honestly, we lost count. First, they were too soft. Then, they were too dry. But we finally nailed the balance of taste and texture while keeping the steps simple.
So, we’re confident in saying that these are the BEST easy pumpkin chocolate chip cookies you’ll ever try! All you need is a baking sheet and a large bowl, and they’re ready to eat in less than 30 minutes. Sweet with a subtle touch of spice, they’re perfect for fall but so good you’ll be making them all year long!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Pumpkin Puree – Make sure to use Libby’s pumpkin puree! We’ve tested these cookies with a variety of options, and Libby’s is the only one that results in the texture we want. Also, make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Butter – If needed, use a plant-based butter to keep these cookies dairy-free. We don’t recommend substituting oil, or the taste and texture won’t be the same.
- Light Brown Sugar – This sweetens the cookie dough, keeping it moist and adding a slight molasses taste.
- Vanilla Extract – Use high-quality pure vanilla extract to enhance the flavors of the rest of the ingredients.
- All-Purpose Flour – We haven’t tested these cookies with gluten-free flour, but it should work as long as you use a 1:1 all-purpose gluten-free flour.
- Spices – Pumpkin pie spice, cinnamon, and salt infuse the cookies with a warm, spiced taste.
- Leaveners – We use both baking powder and baking soda for soft cookies that rise beautifully. Make sure they’re fresh for the best results!
- Chocolate Chips – We use dark chocolate chips, but semi-sweet, milk, or even white chocolate will work. Use dairy-free chocolate chips, if needed.
How to Make an Easy Pumpkin Chocolate Chip Cookies Recipe
- Drain the pumpkin. Place the pumpkin puree on a stack of paper towels or an old kitchen towel, and allow the moisture to drain out.
2. Combine the cookie dough. Beat the butter, brown sugar, vanilla, and pumpkin in a large bowl. Then, add the dry ingredients, and mix until partially combined. There should still be streaks of flour! Fold in the chocolate chips just until a smooth batter is formed.
3. Portion. Use a small cookie scoop to portion the cookie dough into balls, and arrange them on a parchment paper-lined baking sheet, leaving a little space between each cookie.
4. Bake. Transfer the cookies to a preheated oven, and bake just until the cookies are puffed and set.
5. Cool. Press a few chocolate chips into the top of each cookie, and cool on the pan. Then, transfer them to a wire rack to cool completely, and enjoy!
Our Top Tips and Tricks
- Don’t skip draining the pumpkin! Let the pumpkin puree rest for at least 10 minutes, pressing it into the paper towels as needed. It would feel like soft playdough and should be easy to handle without sticking to your fingers.
- Avoid overmixing. This dough will be slightly drier than other types of cookie dough. So, be careful to stir the ingredients just until smooth.
- Don’t overbake! You’ll know your cookies are done when they puff up and the exterior is dry and set. They don’t spread much. So, keep a close eye on your oven.
Possible Variations
- Nuts – Fold chopped walnuts or pecans into the cookie dough for a little extra crunch.
- Dried Fruit – Add dried raisins or cranberries for a hint of sweetness.
- Double Chocolate Pumpkin – Replace ¼ cup of the flour with unsweetened cocoa powder and use semi-sweet chips. Super fudgy and rich.
- Toppings – Dip the cooled cookies into melted chocolate or decorate with icing. Then, add toppings like chopped nuts, sprinkles, or coconut flakes.
Common Questions
Nope! Part of the beauty of these cookies is that there’s no need to chill the dough. Just mix, scoop, bake, and enjoy!
These cookies are best when baked right away, because the dough will dry out if stored in the fridge. However, once baked and cooled, you can store leftover cookies in an airtight container at room temperature for up to 1 week. Or, freeze for up to 3 months.
More Easy Cookie Recipes
Pumpkin Chocolate Chip Cookies Recipe
Equipment
Ingredients
- ½ cup pumpkin puree, blotted with paper towels (see notes)
- 1/2 cup butter, softened or slightly melted
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips, plus extra for the tops
Instructions
- (SEE NOTES!) Measure out 1/2 cup of pumpkin puree. Place the pumpkin puree on a stack of 6 paper towels or on an old kitchen towel. Allow the moisture from the puree to release for at least 10 minutes. Press the dry parts of the paper towels or towel into the pumpkin puree to absorb as much liquid as possible or until the pumpkin feels like soft playdough and you can handle the puree without it easily sticking to your fingers. Use more paper towels, if needed. Prepare the other ingredients and preheat the oven during this step.½ cup pumpkin puree, blotted with paper towels (see notes)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, beat the butter, brown sugar, vanilla and blotted pumpkin until smooth.1/2 cup butter, softened or slightly melted, 3/4 cup packed light brown sugar, 1 teaspoon pure vanilla extract, ½ cup pumpkin puree, blotted with paper towels (see notes)
- Pour the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt on top of the wet ingredients. Mix until partially combined with streaks of flour still visible.1 1/2 cups all-purpose flour, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- Add the chocolate chips and mix until a smooth batter is formed. No need to over-mix! The dough will be slightly drier than most cookie dough.1/2 cup dark chocolate chips, plus extra for the tops
- Using a 1 1/2 Tablespoons cookie dough scoop, portion the dough onto the prepared baking sheet. Bake for 10-11 minutes or until cookies are puffed, and set. They will not have spread much and will still be soft in the middle if you press on them but the outside should be dry and set. Do not overbake! Immediately add 2 to 3 chocolate chips to the top of each cookie, pressing the chocolate chips down into the cookies. This is two fold – you are helping the cookies to look prettier while also helping to flatten them.
- Cool on the pan for at least 10 minutes then transfer to a wire rack to cool completely.
- The cookies stay fresh at room temperature in an airtight container or storage bag for up to 1 week.
Video
Notes
Nutrition
Did you enjoy this Easy Pumpkin Chocolate Chip Cookies Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
Thick, chewy, and absolutely delicious! Those are the three words that best describe these pumpkin cookies. They are not “cakey” at all. Plus, they store beautifully for up to a week…if they last that long! Ha!