These Pumpkin Chocolate Chip Cookies are soft and chewy with loads of pumpkin flavor! Pumpkin pie spice and pumpkin puree work together to create an amazing pumpkin chocolate chip cookie recipe that’s just perfect for the holidays!

Craving pumpkin treats? Make sure to try my Pumpkin Pancakes, Pumpkin Cheesecake Trifle and Pumpkin Muffins!

Pumpkin Chocolate Chip Cookie Recipe

About a month ago I was working on creating a new video and pics for my chocolate chip cookie recipe and was simultaneously working on my pumpkin cake recipe. I had this crazy thought: what if I made pumpkin chocolate chip cookies?

It sounded like a great idea but my first go at it didn’t turn out the way I wanted them too at all. I kept tweaking the recipe and over a dozen batches later, I had the perfect pumpkin chocolate chip cookie.

You guys, they are AMAZING.

Soft and Chewy, Not Cakey

I have had lots of pumpkin cookies in my time and they have all been soft, puffy pumpkin cookies because that’s what pumpkin does when you bake it. It has a lots of moisture in it. Great for cakes and pies, not so great for cookies – if you want them to be chewy that is.

free email course

5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

Baking With Pumpkin

Pumpkin adds a lot of moisture to cakes and muffins which makes them amazing. However,I knew that I needed to get rid of a lot of that moisture for these cookies and tried a number of different tactics:

Perfect Pumpkin Flavor

I think if you try my pumpkin chocolate chip cookie recipe you will notice they actually taste like pumpkin. That’s because of two things:

Can These Cookies Be Made In Advance?

Make these cookies ahead of time. I found that the pumpkin flavor just got better with time. I tasted one a day for 7 days straight and my favorites were days 3 and 4. This is a great recipe to make in advance.

More Pumpkin Recipes

What You’ll Need

As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:

• pumpkin puree – not pumpkin pie filling.
• unsalted butter – if using salted butter reduce salt to one quarter teaspoon.
• brown sugar – adds a lovely flavor and adds to the sweetness.
• granulated sugar – for sweetness.
• vanilla extract – I use a full tablespoon for flavor.
• all-purpose flour – provides the structure needed in these cookies.
• cornstarch – for a tender cookie.
• baking soda – our leavening agent.
• salt – for balance and flavor.
• pumpkin pie spice – homemade or store bought.
• semi-sweet chocolate chips – you can also use milk chocolate or dark chocolate if you prefer.

How To Make Pumpkin Chocolate Chip Cookies

Cookies can be stored in an airtight container for up to a week.

Tips and Tricks for the BEST Pumpkin Chocolate Chip Cookies

• Let the pumpkin cook for the full 10 minutes to eliminate as much moisture as possible.
• Scoop and roll cookie dough before chilling. It’s so easy to just pop the balls on a baking sheet and bake.
• Give the cookie dough 30 minutes in the freezer for the best results. You can also refrigerate for an hour.
• The  pumpkin chocolate chip cookies don’t spread much during baking so if you want a flatter cookie, press down on the cookie dough balls just before baking.
• Press a few more chocolate chips into the top of the cookies, if you want, fresh from the oven.
• DO make these cookies ahead of time. Delicious straight from the oven, but irresisitble for the next several days. I found that the pumpkin flavor just got better with time. I tasted one a day for 7 days straight and my favorites were days 3 and 4. So this is a great recipe to make in advance.
• Use homemade pumpkin pie spice for the best flavor in these easy pumpkin chocolate chip cookies.

More Pumpkin Recipes To Try

How To Make Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are soft and chewy with loads of pumpkin flavor! Pumpkin pie spice and pumpkin puree work together to create an amazing pumpkin chocolate chip cookie recipe that's just perfect for the holidays!

Ingredients

• 1 cup pumpkin puree
• ¾ cup unsalted butter room temperature
• ½ cup brown sugar
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 ½ cups semi-sweet chocolate chips

Instructions

• Place the pumpkin puree in a small saucepan and cook over medium heat for about 10 minutes making sure to stir frequently. Remove and let cool. (The pumpkin should be reduced down to somewhere between 2/3 and 3/4 cup.)

  1 cup pumpkin puree

• Line a small baking sheet with parchment paper. Set aside.

• Cream butter and sugars together in a large mixing bowl. Beat in the cooled pumpkin puree and vanilla until thoroughly combined.

  1 cup pumpkin puree, ¾ cup unsalted butter, ½ cup brown sugar, 1 cup granulated sugar, 1 tablespoon vanilla extract

• Whisk together flour, cornstarch, baking soda, salt and pumpkin pie spice in a small bowl.

  2 ½ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice

• Gradually add flour mixture to wet ingredients, mixing just until combined. Fold in chocolate chips.

• Scoop out about 2 tablespoons of cookie dough and roll into balls. Using a cookie scoop helps to keep the cookies a uniform size. Place cookie dough balls on the prepared baking sheet and repeat until all dough has been used. 

• Cover the cookie dough balls with plastic wrap and freeze for at least 30 minutes and up to overnight. If you freeze overnight, let cookie dough balls sit at room temperature for 10 minute before baking. (You can also transfer to a ziploc bag and bake as needed.)

• Preheat oven to 350F. Place cookie dough balls on a parchment lined baking sheet and bake for 10 to 12 minutes. If you would like flatter cookies, press the dough balls down slightly before baking.

• Cookies will appear slightly under-baked. Gently press additional chocolate chips into the top of the cookies if desired. Let cookies cool for several minutes on baking sheet before transferring to a cooling rack.

• Store in an airtight container for up to a week.

Nutrition

Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 98mg | Potassium: 107mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1772IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg

Originally published November 16, 2019.

ncG1vNJzZmivp6x7rrvMqKWtoZ2avLbAjZympmegqrqxt8inZJygn5i8ra3TnmScoJmleqS7zqSgnqtf