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Pumpkin Chocolate Chip Cookies
Soft, moist, and loaded with chocolate chips, these cake-like pumpkin chocolate chip cookies are a melt-in-your-mouth delight that is full of fall flavor.
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Soft, perfectly pumpkin-y, and dotted with chocolate chips, these will soon be everyone’s favorite fall cookie. Simply mix, scoop, and bake these easy pumpkin cookies.
MORE RECIPES: Pumpkin Spice Pudding Cookies | S'more Pudding Cookies | Tollhouse Chocolate Chip Cookies | Banana Pudding Cookies
It’s the season of spooky, and everything tastes better with a little bit of pumpkin. These cake-like cookies, loaded with chocolate chips, are a melt-in-your-mouth delight that is full of fall flavor.
Pumpkin and chocolate pair together perfectly in these moist cookies. Made from scratch with basic pantry ingredients, it only takes 30 minutes to have a plate of hot, fresh cookies.
With their delightful pumpkin flavor, these cookies are perfect for holiday get-togethers, cookie swaps, bake sales, or an easy after-dinner treat. Serve your cookies with a cup of coffee or a glass of milk.
Pumpkin Chocolate Chip Cookies Ingredients
- Sugar
- Vanilla
- Egg
- Vegetable oil
- Cinnamon
- Salt
- Baking powder
- Baking soda
- Flour - all-purpose flour
- Chocolate chips - semi-sweet chocolate chips
- Pumpkin - canned pumpkin
The key to soft pumpkin cookies is the canned pumpkin. When you’re at the grocery store check the label carefully and make sure that you are getting plain pumpkin puree, and not pumpkin pie filling as pumpkin pie filling has added sugar and spices.
You can use any type of chocolate chips, including semi-sweet chocolate, dark chocolate, milk chocolate, or even white chocolate chips. You can also include additional add-ins like chopped nuts, dried fruit, or even a half cup of quick oats for some texture.
Expect a fairly sticky cookie dough. It’s why you drop the dough onto the cookie sheet and then use wet fingers to pat it down. When you are mixing together your ingredients, make sure not to over-mix the dough or the cookies will flatten out too much. For the easiest clean-up, you can use a layer of parchment paper or a silicone baking mat on your cookie sheet.
How to Make Pumpkin Chocolate Chip Cookies
FIRST STEP: Combine all dry ingredients in a medium-sized bowl, and mix.
SECOND STEP: In a separate large bowl add all wet ingredients: egg, vanilla, pumpkin, and oil. Mix until well combined.
THIRD STEP: Slowly add dry ingredients to the wet ingredients.
FOURTH STEP: Fold in chocolate chips.
FIFTH STEP: Let batter sit for 20 minutes.
SIXTH STEP: Preheat oven to 350°F.
SEVENTH STEP: Scoop cookies about two tablespoon-size onto a greased baking sheet.
EIGHTH STEP: Lightly wet the tips of your fingers to pat down the cookie batter, then carefully place 3-4 extra chocolate chips on the tops of the cookies before baking to make them look prettier.
NINTH STEP: Bake for 10 minutes (time may vary with different ovens).
Can I use homemade pumpkin puree?
If you prefer you can make your own homemade pumpkin puree to use in this cookie recipe.
Can I freeze pumpkin cookies?
You can store cooled cookies in a freezer-safe bag or container in the freezer for up to three months. Thaw cookies at room temperature before serving.
What can I add to pumpkin cookies?
Chopped walnuts, chopped pecans, raisins, cranberries, dates, and quick oats all make delicious cookie additions. You could also add a bit of pumpkin pie spice, ground nutmeg, ginger, cloves, or allspice.
How to Store Pumpkin Chocolate Chip Cookies
ON THE COUNTER: Store leftover pumpkin cookies in an airtight container on the counter for up to 4 days.
IN THE FREEZER: Pumpkin cookies can be stored in a Ziploc bag in the freezer for up to 3 months.
Pumpkin Chocolate Chip Cookies
Soft, moist, and loaded with chocolate chips, these cake-like pumpkin chocolate chip cookies are a melt-in-your-mouth delight that is full of fall flavor.
Ingredients
- 1 cup sugar
- 1 teaspoon vanilla
- 1 egg
- ½ cup vegetable oil
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups flour
- 8 ounces semi-sweet chocolate chips
- 1 cup canned pumpkin
DIRECTIONS
- Combine all dry ingredients in a medium sized bowl, and mix.
- In separate large bowl add all wet ingredients: egg, vanilla, pumpkin and oil. Mix until well combined.
- Slowly add dry ingredients to the wet ingredients.
- Fold in chocolate chips.
- Let batter set for 20 minutes.
- Preheat oven to 350°F.
- Scoop cookies about two tablespoon size onto a greased baking sheet.
- Lightly wet the tips of your fingers to pat down the cookie batter, then carefully place 3-4 extra chocolate chips on the tops of the cookies before baking to make them look prettier.
- Bake for 10 minutes (time may vary with different ovens).
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Notes
TIP: Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
TIP: Make sure not to overmix the dough or your cookies will flatten out too much.
TIP: Use a layer of parchment paper for easier clean-up instead of just greasing the pan.
TIP: Make sure not to underbake your cookies or they will come out raw in the middle. Overbaking will result in cookies that are not soft.
Nutrition
Calories: 171kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 99mg | Potassium: 123mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1604IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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Comments
Jan says
I just made these cookies and they are great! I cooked them on parchment paper as suggested and it made clean up much easier. I cooked mine about 11 mins. instead of the 10 mins. in the recipe. This recipe is a keeper and it is so easy!