Pumpkin Chocolate Chip Cookies are made with sweet pumpkin puree, rich chocolate chips, and warm pumpkin pie spice. They are soft baked, chewy, and have the most amazing flavor. They are sure to become your favorite cookies for fall.
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I had actually never eaten any kind of dessert made with pumpkin in my whole life, not even pumpkin pie, until my mid-30’s.
Yes, I jumped on the pumpkin spice latte and even tea beverages bandwagon, but that’s as far as I was willing to go. For whatever reason, I decided long ago that I didn’t like pumpkin.
As I’ve gotten older, I’ve been much more willing to try new foods. It was finally time to see what all the pumpkin spice-hype was all about.
I decided to add pumpkin puree to a chocolate chip and oat cookie recipe thinking that the pumpkin flavor may not be as obvious with the addition of chocolate. It’s still crazy to me how nervous I was to eat pumpkin!
These Pumpkin Chocolate Chips cookies came out so good that I’ve now made countless sweet and savory pumpkin recipes, like Pumpkin Spice Coffee Cake and Pumpkin Risotto, for example.
I just can’t get enough and I am convinced that you will love them too!
Why This Recipe Works
This is a very easy pumpkin chocolate chip cookie recipe. It’s literally just a matter of combining the wet and dry ingredients, scooping out cookie dough balls, and baking. There is no need to chill the dough or anything like that.
These cookies have the perfect combination of sweet pumpkin, warm pumpkin pie spice, and rich chocolate flavor. The pumpkin is definitely not hidden (like I thought it might be) in these cookies.
They are thick, soft, and chewy and they stay soft and chewy even days later. This recipe makes a lot of cookies, about 48, so the fact that they stay soft and chewy is awesome. They taste fresh for days!
How To Make Pumpkin Chocolate Chip Cookies
Ingredients
- Set the butter out about an hour before you being to allow it to come to room temperature.
- Make sure that you are using pumpkin puree and not pumpkin pie filling.
- When measuring the flour, use a spoon to scoop it out into the measuring cup. If you scoop it out with the measuring cup, it can become too packed and result in drier cookies.
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Preheat oven to 350°F.
Create!
- Mix your dry ingredients together.
- Mix the wet ingredients together in an electric mixer.
- Gradually add the dry ingredients to the wet.
- Stir in the chocolate chips and pecans, if using.
- Spoon out the dough onto a baking sheet. I usually line mine with parchment paper or a Silpat mat to prevent sticking.
- Bake.
Present!
Cool slightly on the baking sheet, then transfer to wire cooling racks to finish cooling.
Tips and Techniques
- Make sure to use pumpkin puree and not pumpkin pie filling.
- When measuring the flour, use a spoon to scoop it out into the measuring cup so that it is not too packed.
- Store cookies in an airtight container at room temperature. Use within 7 days.
FAQ’s
Can You Freeze Pumpkin Chocolate Chip Cookie Dough?
Yes. You can freeze Pumpkin Chocolate Chip Cookie dough whole or scoop it out into individually cookie dough balls on a baking sheet and freeze before transferring to a freezer bag or airtight container. Use within 3 months.
You can cook the dough balls from frozen but will likely need to add a minute or two to the bake time.
Can You Freeze Baked Pumpkin Chocolate Chip Cookies?
Yes. Place the cookies on a baking sheet in the freezer. Once frozen, transfer them to a freezer bag or airtight container. Use within 1 month for best results.
How Many Calories Are In Pumpkin Chocolate Chip Cookies?
In this recipe there are approximately 137 calories per cookie without pecans and 145 calories per cookie with pecans. Please see the recipe card for the full nutritional facts.
More Pumpkin Dessert Recipes
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Pumpkin Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 3/4 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup unsalted butter (at room temperature)
- 1 cup brown sugar (packed)
- 2/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups pumpkin puree
- 1 3/4 cups semi-sweet chocolate chips
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F.
- In a medium bowl mix together thoroughly the flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
- In a large bowl, using an electric mixer with a paddle attachment, mix together the butter, brown sugar and sugar until creamy.
- Add the egg, vanilla extract and pumpkin puree.
- Set the mixer to low speed and gradually add the dry ingredients until well combined.
- Stir in the chocolate chips and pecans, if using. Let the batter rest about 5 minutes.
- Scoop 2 tablespoons of dough out and drop on a Silpat mat (or parchment paper) lined baking sheet, leaving 2 inches between cookies. You can press some extra chips on top before baking.
- Bake for 12-14 minutes or until lightly browned on the bottoms.
- Cool on the baking sheet for a few minutes, then transfer to wire racks to finish cooling before enjoying.
Notes
Tips and Techniques
- Make sure to use pumpkin puree and not pumpkin pie filling.
- When measuring the flour, use a spoon to scoop it out into the measuring cup so that it is not too packed.
- Store cookies in an airtight container at room temperature. Use within 7 days.
Nutrition
This recipe was originally published on December 2, 2015. It was updated with new images, more thorough instructions, tips, techniques, FAQ’s and video in September 2020.
