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    Home » Recipe » Dessert » Pumpkin Chocolate Chip Cookies

    Pumpkin Chocolate Chip Cookies

    Published Sep 17, 2021 · Updated Nov 10, 2023 by Ginnie · Leave a Comment

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    Indulge yourself in the BEST Pumpkin Chocolate Chip Cookies!

    These yummy cookies make a wonderful fall treat that's easy to make and couldn't be more delicious!

    A marble counter topped with the finished cookies.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    I don't know about you, but fall is baking season for me. It's so fun to heat up the oven again after a long, hot summer!

    Pumpkin is the number one ingredient I look forward to cooking with each autumn. There are so many tempting pumpkin treats to bake, and so little time, but these Chocolate Chip Pumpkin Cookies are a favorite.

    You are going to LOVE these cookies. They're soft (but not cakey) and loaded with a wonderful combo of pumpkin spice flavor and luscious, melty chocolate bits. Yum!

    So grab the closest can of pumpkin, then make these tasty cookies today! You'll find all the delicious details below.

    Closeup of the finished cookies arranged on a blue patterned tray.

    Ingredients

    You probably have most of the ingredients for these cookies in your pantry already. Here's what you'll need:

    • Pumpkin Puree (NOT Pumpkin Pie Filling)
    • Unsalted Butter
    • Brown Sugar (Either light or dark works.)
    • Vanilla Extract
    • All-Purpose Flour
    • Baking Soda
    • Spices: Cinnamon, Ginger, Cloves, and Nutmeg (Sub Pumpkin Pie Spice if you prefer.)
    • Chocolate Chips (or Chocolate Chunks)

    This cookie recipes is unique because it doesn't use eggs. The pumpkin adds lot of moisture, so skipping the eggs keeps the cookies from puffing up and becoming cakey. The result is a cookie that's soft, but dense (almost chewy), very moist, and loaded with delicious pumpkin spice flavor!

    Vegan Variation

    Because the recipe is eggless, you could easily make these Pumpkin Chocolate Chip Cookies vegan by using a plant based butter and  vegan chips.

    You'll Also Need

    To make this recipe, get out your stand mixer (or hand mixer) to mix the cookies. You’ll also need a couple baking sheets to bake the cookies.

    A marble counter topped with a tray of the finished cookies.

    How to Make Pumpkin Chocolate Chip Cookies

    These cookies are simple to make, so let's get started.

    Begin by combining the dry ingredients—flour, baking soda, spices, and salt—in a medium bowl. Whisk everything together until it's thoroughly mixed, then set the bowl aside.

    Next, cream together the room temperature butter and brown sugar using a stand mixer (or with a hand mixer) until it's light and fluffy. Then, mix in the vanilla extract and pumpkin. 

    Blend half of the flour mixture into the butter-pumpkin mixture. Add the remaining flour, then when everything is almost completely combined (a few flour spots are okay), mix in the chocolate chips.

    Tip: Make sure to stop and scrape down the bowl a few times with a spatula (these silicone spatulas are the BEST) as the cookies mix.

    A spoon dropping cookie dough on a baking sheet.

    Spray a couple cookie sheets with nonstick cooking spray. Then, drop heaping tablespoons of the dough onto the sheets, about 2 inches apart. You should get about 18 to 20 cookies.

    This dough doesn't spread much, so wet your very lightly hands with water, then press down the tops of the cookies until they're about ½-inch thick. You can also make the cookies a bit more circular while doing this, if desired.

    Bake the flattened cookies until they're lightly browned on the bottom (use a thin spatula to check). You will need two baking sheets to bake all the cookies (unless you have a really big one), and I'd recommend cooking each batch separately. If you do bake both at the same time, rotate the pans in your oven halfway through and give them a little extra cooking time, if needed.

    Let your Pumpkin Spice Chocolate Chip Cookies cool for about five minutes, then transfer them to a baking rack to cool completely. Or eat a few as soon as they come out of the oven ... it's up to you!

    Tip: Feel free to add a few extra chocolate chips to the tops of your cookies before baking.

    Pumpkin Chocolate Cookies on a baking sheet before baking.

    How to Know When the Cookies Are Done

    It can be hard to decide when darker cookies, like these Pumpkin and Chocolate Chip Cookies, are done baking. Check the cookie's underside by carefully lifting one with a spatula. When the bottoms are lightly browned, the cookies are done. 

    This took about 11 minutes for me, however every oven is different. I'd recommend checking the cookies at 9 minutes ... earlier if your oven bakes on the hot side. If you do not flatten the cookies, they will take longer to cook (about 14 minutes in my oven).

    Avoid overcooking the cookies. They really don't need to be browned around the edges. These are not crispy, crunchy cookies, and less time is better.

    The finished cookies on a baking sheet.

    Storage

    Store any leftover Pumpkin Chocolate Cookies in an airtight container for up to a week ... although I doubt they'll last that long! You may also freeze the cookies in an airtight container or zip top bag. They will keep for one to two months once frozen. 

    The finished cookies on a marble counter and blue tray.

    Related Recipes

    If you like these cookies, make sure to try my Pumpkin Spice Cookies ... the cream cheese frosting is to die for! And you'll enjoy these recipes, too:

    • Maple Pecan Shortbread Cookies
    • Honey Cookies
    • Salted Caramel Pretzel Cookies
    • Stamped Cookies
    • Curry Shortbread Cookies
    • Chewy Ginger Cookies

    Can't get enough pumpkin? Check out all of my Pumpkin Recipes ... you'll find everything from sweets, like these Pumpkin Cake Pops, to savory recipes, like this Roasted Pumpkin Salad.

    A tray of the Chocolate Chip Pumpkin Cookies.

    An overhead photo of the finished Pumpkin Chocolate Chip Cookies.
    Print Recipe SaveSaved!
    5 from 2 votes

    Pumpkin Chocolate Chip Cookies

    Learn how to make the BEST Pumpkin Chocolate Chip Cookies ... it's easy!
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 18 cookies
    Calories: 196kcal
    Author: Ginnie

    Ingredients

    • nonstick cooking spray
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 ½ teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • ¾ cup unsalted butter, at room temperature
    • ¾ cup packed brown sugar
    • ¾ cup pumpkin puree
    • 1 teaspoon vanilla extract
    • ¾ cup chocolate chips (plus more for topping cookies, if desired)

    Equipment

    • Baking Sheet
    • Stand Mixer

    Instructions

    • Preheat oven to 350 degrees. Spray 2 baking sheets lightly with nonstick cooking spray.
    • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
    • Using a stand mixer (or hand mixer), cream together butter and brown sugar until light and fluffy. Mix in pumpkin puree and vanilla extract. Scrape down bowl with a spatula occasionally as you go.
    • Add half the flour mixture and mix until mostly combined. Scrape down bowl, then add remaining flour.
    • When the second half of the flour is almost incorporated, mix the chocolate chips.
    • Drop heaping tablespoons of dough onto baking sheets, spaced about 2 inches apart.
    • Lightly wet hands with water, then flatten cookies to about ½-inch thick and smooth any rough edges. Top cookies with more chocolate chips, if desired.
    • Bake cookies until lightly browned on bottom, about 10 to 12 minutes.
    • Let cookies cool on baking sheet for 5 minutes, then transfer to a baking rack to cool.

    Notes

    Make sure to use pumpkin puree NOT pumpkin pie filling (which is already flavored and sweetened) for this recipe.
    Unless you're using a very large baking sheet, you will need to cook the cookies on two separate sheets. I'd recommend cooking one sheet of cookies at a time. If you do bake both pans at the same time, rotate the pans halfway through so they cook evenly. They will probably take a few extra minutes to bake, too.
    There is enough pumpkin puree in one 15-ounce can for two batches of cookies (you will have a little bit leftover). Feel free to double the recipe if you wish.
    Replace the chocolate chips with chocolate chunks, if you'd prefer.
    Make the recipe vegan by using a plant based butter and vegan chips.

    Nutrition

    Calories: 196kcal
    Did you make this recipe?I love hearing from you! Leave a comment and rating below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

    The finished cookies arranged in a row on a blue tray.

    Pumpkin Chocolate Chip CookiesPumpkin Chocolate Chip Cookies
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

    5 from 2 votes (2 ratings without comment)
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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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