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!
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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.
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!
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
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.
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.
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.
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.
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
Pumpkin Chocolate Chip Cookies
- 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)
- 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.