Pumpkin Chocolate Chip Cookies Final Plating
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5 from 3 votes

Soft and Chewy Pumpkin Chocolate Chip Cookies

Pumpkin, spice and everything nice! These cookies have it all! You may never want plain old chocolate chip cookies again!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Servings: 48 cookies
Calories: 145kcal
Author: Lauren


  • 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 softened
  • 1 cup light 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


  • Preheat oven to 350 degrees 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. Mix in the egg, vanilla extract and pumpkin puree. On low speed, gradually mix in the dry ingredients until combined. Stir in the chocolate chips and pecans. Let the batter rest approximately 5 minutes.
  • Scoop 2 Tablespoons of dough out and drop on a Silpat mat (or parchment paper) leaving 2 inches between cookies. You can press some extra chips on top before baking. Bake in preheated oven for 12-14 minutes. Cool slightly, then transfer to wire racks to finish cooling. Store in an airtight container.


** Nutritional information is an estimate and may vary.