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These pumpkin chocolate chip cookies are simple to make and taste incredible. They’re loaded with chocolate chips, pumpkin spice, and pumpkin puree!
These cookies are super soft and turn out perfectly every single time! I make them often during the holidays, but they’re so good I recommend making them year-round!
For more of my favorite pumpkin recipes, check out these pumpkin french toast and pumpkin bread with cream cheese frosting.
INGREDIENT NOTES & SUBSTITUTIONS
See the recipe card below for ingredient quantities and complete instructions.
- Pumpkin – Make sure you use pure pumpkin puree and not pumpkin pie filling.
- Chocolate Chips – Milk chocolate or semi-sweet chocolate chips work for this recipe.
TOP TIPS FOR THE ULTIMATE PUMPKIN CHOCOLATE CHIP COOKIES
- It is crucial that you chill the cookie dough for at least an hour before baking.
- Don’t be alarmed if you see that the cookies don’t spread much, the end result is a small tender cookie.
- Don’t overmix the cookie dough.
- Eat these warm for best results.
- The second the cookies come out of the oven, top them off with extra chocolate chips while they’re still hot.
- Let the cookies cool for 3-4 minutes before eating.
HOW LONG DO I BAKE THEM FOR?
You’ll want to bake them for 9-12 minutes at 350 degrees F.
STORAGE
Place any leftover cookies in an air-tight container and keep them at room temperature for up to 3 days.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup pumpkin puree, canned
- ½ cup sugar
- ½ cup brown sugar
- ½ cup canola or vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon Kosher salt
- 1 & ½ cups semi-sweet chocolate chips
Instructions
- Add the pumpkin puree, egg, vanilla extract, sugar, and brown sugar to the bowl of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer. Mix until well combined.
- Add the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt and mix until well combined, but don't overmix.
- Fold in 1 cup of chocolate chips, cover the cookie dough, and refrigerate for 1 hour.
- Once the hour is up, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Using a mini cookie scoop, drop the dough about 3 inches apart on the baking sheet. Bake for 9-12 minutes or until the tops are set. These cookies don't spread much.
- Immediately place the cookies onto a cold countertop, and use the parchment paper to help slide them off the sheet tray.
- Press in the remaining chocolate chips on top for a pretty presentation. Enjoy warm!
Notes
- It is crucial that you chill the cookie dough for at least an hour before baking.
- Don’t be alarmed if you see that the cookies don’t spread much, the end result is a small tender cookie.
- Don’t overmix the cookie dough.
- Eat these warm for best results.
- The second the cookies come out of the oven, top them off with extra chocolate chips while they’re still hot.
- Let the cookies cool for 3-4 minutes before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
