When the weather gets cooler and pumpkin fever takes over, it’s time to bust out the pumpkin chocolate chip cookies.  Less chewy, more cakey than traditional chocolate chip cookies, this recipe is kryptonite for your sweet tooth. Soft and full of pumpkin flavor, I’d be shocked if you had the willpower to just eat one.

Tips for Making Pumpkin Chocolate Chip Cookies

Yes, cookies are one of the simplest things a beginner baker can make, but there are still some things to know! Make your baking process easier by following these tips.

• To prevent your cookies from burning on the bottom, either rotate baking sheets or let your sheet cool completely before putting more dough on it. You want the sheet to be room temperature or it will heat up faster than your cookies, and burn the bottom.
• The amount of flour in cookies can be hard on an electric beater or mixer, so go easy on your mixer (and your arms). Stick to a low speed setting, and clean the beaters frequently.
• For a vegan version of these cookies, replace the butter with shortening or vegan butter, skip the eggs (adding a little more pumpkin), and use vegan chocolate chips. Pumpkin is a great substitute for eggs in baking, and it will still result in a delicious cookie.

Print Recipe

5 from 1 vote

Pumpkin Chocolate Chip Cookies

When the weather gets cooler and pumpkin fever takes over, it’s time to bust out the pumpkin chocolate chip cookies. 

Prep Time25 minutes mins

Cook Time12 minutes mins

Course: Dessert

Cuisine: American

Keyword: cookies, pumpkin

Servings: 36 cookies

Calories: 270kcal

Author: Blair Carpenter

Equipment

• 2 large mixing bowls
• wooden spoon or rubber spatula
• baking sheet
• large spoon
• spatula
• cooling rack
• electric mixer (optional)
• cookie scoop (optional)
• silicone baking mats or parchment paper (optional)

Ingredients

• 2 sticks unsalted butter softened
• 1 c white sugar
• 1 c lightly packed brown sugar
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 15 oz or 1 ½ cups pumpkin puree (this is the size of a standard can of pumpkin pie filling)
• 4 cups of flour 3 if you’re using canned pumpkin
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 2 cups milk chocolate chips

Instructions

• Preheat your oven to 350℉/180℃.
• Beat the butter until smooth (about 30 seconds in a mixer).
• Add in the sugar, and. then beat until the mixture is smooth and no longer has a crumbly texture.
• Beat in the eggs one at a time.
• Mix in the pumpkin puree and vanilla.
• In a separate bowl, whisk together the flour, baking soda, salt, and spices.
• Add the dry ingredients to the pumpkin mixture and combine well. If your mixture seems too wet, add flour (pure pumpkin puree has more water than canned pumpkin, resulting in a lighter cookies, but it will require more flour).
• Stir in the chocolate chips until they’re fully combined.
• Using a large spoon or cookie scoop (the mixture will be very sticky), scoop up the cookie mix and drop on to a baking sheet. Leave a lot of room as the cookies may spread quite a bit.
• Bake for 12 minutes, or until the cookies are golden brown at the edges and solid in the center. Take the cookies off the baking sheet immediately to cool.

Nutrition

Calories: 270kcal

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