These Pumpkin Chocolate Chip Cookies give everyone’s favorite chocolate chip cookies recipe a fun fall twist! Pumpkin puree and warm spices make these chewy pumpkin cookies perfect for cozy season.
If you can’t get enough pumpkin this time of year, be sure to try my Pumpkin Magic Cake Recipe. This Pumpkin French Toast Recipe is another favorite for fall!
Chocolate Chip Pumpkin Cookies
I don’t know if I could ever get tired of a classic chocolate chip cookie—I mean, as long as they’re good ones.
If I get tired of them, there are many ways to change the recipe. I can try Brown Butter Chocolate Chip Cookies or Caramel Chocolate Chip Cookies. And of course today’s Pumpkin Chocolate Chip Cookie Recipe!
If you love cozy pumpkin recipes and warm pumpkin pie spices, you will love these easy pumpkin chocolate chip cookies. I based today’s recipe off my favorite pumpkin cookie recipe!
They’re soft and chewy, loaded with chocolate chips, and that pumpkin spice flavor makes them impossible to resist.
- Chewy- Unlike so many other pumpkin cookie recipes, which tend to be puffy and cakey cookies, these pumpkin cookies with chocolate chips have a chewy texture. I use less pumpkin puree than other recipes and I only use egg yolks instead of a whole egg.
- Between the warm pumpkin pie spices and the color of the pumpkin puree, these cookies are perfect for fall and packed with pumpkin flavor.
- Easy– no chill dough. Simple drop cookie style recipe!
If you love cookie dough, my pumpkin chocolate chip cookie dough truffles are ridiculously delicious. And so fun to serve at holiday parties!
Simple Ingredients
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights. To make the best pumpkin cookies, be sure to use fresh ingredients.
- Unsalted butter – Melted butter creates a chewier texture when combined with sugars.
- Light brown sugar – I prefer using light brown sugar instead of dark because it helps make the texture of these pumpkin chocolate chip cookies chewy, without a strong molasses flavor.
- Egg yolk – You can freeze the egg white for the next time you have a recipe that calls for an egg white or egg wash! Like my easy cherry hand pies!
- Pumpkin puree – Be sure to buy pumpkin puree, not pumpkin pie filling. The cans can look similar, but pumpkin pie filling is sweetened and spiced. You can also use homemade pumpkin puree.
- Pumpkin pie spice – Use store-bought or make your own pumpkin pie spice.
- Semi-sweet chocolate chips – Or another variety of chocolate chip you like. Milk chocolate and white chocolate chips would also be delicious in these cookies.
How to Make Pumpkin Chocolate Chip Cookies
Make the Cookie Dough:
- Mix the wet ingredients. In a large bowl, whisk the melted butter and brown sugar in a mixing bowl. Mix in the egg yolk, vanilla extract, and pumpkin puree.
- Add the dry ingredients. Stir in the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Fold in 3/4 cup of the chocolate chips to the flour mixture.
Form the Cookies and Bake:
- Drop 2-tablespoon portions of cookie dough onto parchment paper prepared baking sheets. Press a few of the reserved chocolate chips on top.
- Bake the cookies at 350ºF for 11 to 13 minutes, or until you see the edges lightly brown. Remove from pan and allow the cookies to cool completely on a wire rack.
Tips and Tricks
- Don’t overmix the cookie batter. Overmixing can create tough, dry cookies. My goal is chewy pumpkin cookies in this recipe!
- Be sure to lightly spoon the flour into the measuring cup and then use a butter knife to level the top. This ensures that you don’t end up using more flour than you need. I have a guide on how to measure flour properly!
- I always like to use a cookie dough scoop when making cookies. Then I know all the cookies will be about the same size and finish baking at the same time!
- Store these chewy pumpkin chocolate chip cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the cookie dough for up to 3 months. Or freeze baked and cooled cookies in airtight container for up to 3 months.
More Pumpkin Recipes
- Pumpkin Bars
- Pumpkin Pie Dip
- Pecan Pumpkin Pie Recipe
- Pumpkin Muffins
- Pumpkin Cheesecake Bars Recipe
- Mini Pumpkin Butterscotch Muffins
- Chocolate Pumpkin Cake
Pin this now to find it later
Pin It
Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¼ cup pumpkin puree
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a mixing bowl, whisk the melted butter and brown sugar together until fully combined. Add in egg yolk, vanilla extract, and pumpkin puree. Mix until well blended.
- Add in flour, baking soda, baking powder, salt, and pumpkin pie spice. Using a wooden spoon or rubber spatula, mix just until combined. Fold in 3/4 cup of the chocolate chips.
- Using a 2 Tablespoon cookie scoop, drop cookie dough 2-inches apart on the prepared cookie sheet. Press in a few of the reserved chocolate chips to the top of each cookie dough ball.
- Bake cookies 11-13 minutes, until lightly browned on the edges. Remove and cool cookies completely on a wire cooling rack.
Notes
- Use my homemade pumpkin pie spice in place of the store bought blend.
- Swap out the semi-sweet chocolate chips with milk chocolate or dark chocolate for a tasty alternative.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough for up to 3 months. Or freeze baked and cooled cookies in airtight container for up to 3 months.
