These pumpkin chocolate chip cookies are thick and soft, studded with chocolate chips, and perfectly spiced with pumpkin flavour!
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🍪The Most Perfect Pumpkin Cookie!
Fall is my favourite season and I love making pumpkin everything! Pumpkin pie, pumpkin cinnamon rolls, pumpkin scones... I realized that I didn't have a recipe for pumpkin cookies. So here it is!
I came across Crumbl's pumpkin chocolate chip cookies online, and I had to try making them. These cookies are the best pumpkin cookies I've ever tried! They are so fluffy and are packed with chocolate chips.
I usually share my baked goods with neighbours or my husband's colleagues, but we kept these to ourselves. There are that good!!!
Looking for more cookie recipes? Try my coffee cake cookies, buckeye brownie cookies, white chocolate macadamia nut cookies or cauldron cookie cups!
🥘Ingredients
Ingredient Notes
- Chocolate chips - I used semi-sweet with this recipe. I don't recommend milk chocolate as it will make the cookies too sweet.
- Brown sugar - light or dark brown sugar will work in this recipe.
- Pumpkin puree- Make sure you use pumpkin puree, not pumpkin pie filling.
- Unsalted butter - Salted butter can be substituted. Remove the extra salt in the recipe.
🔪Instructions
To make the cookies, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together in a medium bowl. Set aside while you continue with the next step.
Add butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until well mixed together and butter is lightened in colour, about 3 minutes. Add egg, pumpkin puree, and vanilla and mix until combined.
Add dry ingredients and mix until they are almost combined. Add chocolate chips and mix until combined. The flour mixture should be all combined by this point as well.
Use a large cookie scoop to scoop up the cookie dough. Place scooped out cookie dough balls on prepared baking sheet, 2 inches apart. Lightly flatten the tops of the cookie dough balls. Bake 1 baking tray at a time at 350°F (180°C) for 15-16 minutes in preheated oven.
Let cookies cool on their baking tray for a few minutes, then transfer to a wire rack to fully cool to room temperature. Store cookies in an airtight container at room temperature for up to 5 days.
✔️Expert Tips
- You can use homemade pumpkin puree instead of store bought. Make sure to squeeze out excess water from the puree before using in this recipe.
- I used semi-sweet chocolate chips in this recipe. I don't recommend using milk chocolate chips as it will make the cookies too sweet.
- Don't overmix the batter. If using a stand mixer, mix the chocolate chips in by hand to avoid overmixing.
💭FAQs
You can make the dough, wrap in plastic wrap, and store in the refrigerator overnight. Continue with the recipe the next day.
Yes, store them in an airtight freezer container for up to 3 months. Thaw at room temperature.
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📋 Recipe
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Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups all purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone mat.
- In a medium mixing bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together. Set aside.
- Add butter, brown sugar, and granulated sugar to a large mixing bowl. Beat until well mixed together and butter is lightened in colour, about 3 minutes. Add egg, pumpkin puree, and vanilla and mix until combined.
- Add dry ingredients and mix until they are almost combined. Add chocolate chips and mix until combined. The flour mixture should be all combined by this point as well.
- Use a large cookie scoop to scoop up the cookie dough. Place scooped out cookie dough balls on prepared baking sheet, 2 inches apart. Lightly flatten the tops of the cookie dough balls. Bake 1 baking tray at a time for 15-16 minutes in preheated oven.
- Let cookies cool on their baking tray for a few minutes, then transfer to a wire rack to fully cool to room temperature. Store cookies in an airtight container at room temperature for up to 5 days.
Sharon
when do you add the pumpkin with the butter and sugar?
Nina
I apologize for missing that. The pumpkin puree goes in after the butter and sugar gets mixed together. I fixed the recipe now 🙂