These pumpkin chocolate chip cookies are light and fluffy cookies made with pumpkin puree and plenty of chocolate chips. A one bowl cookie recipe that’s perfect for the fall!
Chocolate chip cookies are a universally adored treat. When you add pumpkin and fall spices to the mix, you get an amazingly delicious cookie that’s perfect for snack time, lunch boxes or any fall gathering. If you love pumpkin, don’t miss my amazingly delicious pumpkin gooey butter cake!
‘Tis the season for everything pumpkin and I’m not complaining. Especially because I finally don’t feel guilty for breaking out these pumpkin chocolate chip cookies. If you’re into the season of pumpkin like I am, you’ll want to put this recipe at the top of your fall must-make list.
HOW DO YOU MAKE PUMPKIN CHOCOLATE CHIP COOKIES?
This is one easy recipe that starts with your typical cookie ingredients of flour, sugar and eggs. This recipe also includes pumpkin puree, oil for moisture, and plenty of chocolate chips. Everything gets stirred together, then the dough is chilled until it’s firm enough to scoop. Place your balls of dough on a sheet pan, decorate the tops of the cookies with more chocolate, then bake and enjoy!
Tips for pumpkin chocolate chip cookies
- It is best to use canned pumpkin puree for your pumpkin chocolate cookies; do not use canned pumpkin pie filling.
- If you don’t have pumpkin pie spice at home, you can easily make your own for this recipe. Combine 1 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon each of ground cloves and ground nutmeg. Stir all of these spices into your dough and you’ll be ready to go.
- You can use semi sweet chocolate chips or milk chocolate chips for these pumpkin cookies. You could even make a little frosting to go over the top, such as a cream cheese or chocolate flavored version.
- For the prettiest presentation, add a few chocolate chips onto the top of each pumpkin cookie before they go into the oven.
- The baked cookies can be stored in an airtight container for 3 days or frozen for up to 1 month.
WHAT’S THE DIFFERENCE BETWEEN PUMPKIN PUREE AND PUMPKIN PIE FILLING?
Pumpkin puree is just pure pumpkin turned into a puree with no added ingredients. This means it’s all natural and there’s no flavoring added–it’s just good ole pumpkin. The pumpkin pie filling is a flavored pie filling and cannot be readily substituted for pumpkin puree in recipes.
WHAT ARE THE HEALTH BENEFITS OF PUMPKIN?
Pumpkin is extremely good for your digestive system and is even great to feed pets in order to settle their stomach. However, that’s not the only health benefit pumpkin carries. It also is great for your heart and contains a lot of vital nutrients your body needs on a daily basis. These cookies aren’t necessarily the healthiest way to enjoy pumpkin since they contain sugar and oil, but you can consume pumpkin in other ways to get your dose of vitamins and minerals.
I don’t think these pumpkin chocolate cookies got to cool down before they were gone. Just beware, it’s really easy to eat about a dozen of these before you even realize what you just did. It’s only for the fall so indulge and enjoy!
MORE PUMPKIN RECIPES YOU’LL LOVE
- Pumpkin Spice Cake
- No Bake Pumpkin Cheesecake
- Pumpkin Churro French Toast Sticks
- Pumpkin Cheesecake Muffins
- Pumpkin Meringue Pie
PUMPKIN CHOCOLATE CHIP COOKIES VIDEO
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable or canola oil
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups all purpose flour
- 1 1/2 cups semisweet chocolate chips plus more to sprinkle over the tops of the cookies
Instructions
- Place the pumpkin puree, oil, sugar, egg and vanilla extract in a large bowl. Mix until well combined.
- Add the baking soda, pumpkin pie spice, baking powder, salt and flour to the bowl. Stir until just combined.
- Fold in the chocolate chips.
- Cover the bowl and chill the dough for at least one hour, or up to 8 hours.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Place 2 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart. Press a few chocolate chips into the top of each cookie.
- Bake for 8-12 minutes or until tops are set and edges are light golden brown.
- Let sit 5 minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter.
- Serve immediately, or store in an airtight container for up to 3 days.
Nutrition
This post was originally published on September 13, 2018 and was updated on September 5, 2019 with new content.
Naz says
Hi these look delish— can I substitute all purpose flour with Almond flour???? Trying to make a less carby version out of it. Thanks
Sara says
I haven’t tested it with almond flour so I’m not sure if it would work or not!
Marg says
Yummy cookies that you won’t be able to stop eating!
Della says
I’ve been making this recipe since 1980! It’s my favorite! I learned it from the lady that I used to babysit for.
Cathy says
I decided to try our your pumpkin cookie, along with the pumpkin pie recipe since I am staying home (like many others I’m sure) and not visiting any family. I actually goofed up on the recipe and put the entire can of pumpkin in! Haha! I also didn’t have any canola or vegetable oil, but had coconut oil on hand, so I used that. I also added some raisins in along with the chocolate chips. I have a gas stove and baked everything for the entire 12 minutes and they came out wonderful! Thank you again – it made my house smell sooo good!
G says
My batter is extremely sticky. I followed the directions exactly. Is this normal because the purée?
Sara says
It’s a softer batter but should firm up as it chills!
Erin says
Hi! Is there any harm in chilling them for 24 hours (if I wanted to make the dough tonight and then bake tomorrow night)?
Sara says
That should be fine!
Mic P says
Tried these tonight for the hubby as he likes pumpkin everything! He is also a recent vegan convert so had to substitute the egg with ground flax seed (1 TBS FLAX , 3 Tbs water). They were good! I’m a little more of a crispy cookie kind of girl but the hubby enjoyed them.
Syahidah says
i wonder if i can substitute pumpkin with sweet potato! Bought the wrong main ingredient! :/
Sara says
Is it canned sweet potato?
Ellen says
Hello – I am *confused*!! I was enjoying reading your pumpkin recipes specifically because you use only fresh pumpkin purée, not canned. At least you emphasize that in your description. But in the recipes you state to use
“…canned pumpkin purée”. How much is in this can you are saying each recipe needs?
Are you able to tell me how many cups to use?? I really & sincerely think your recipes look lovely, but I am baffled as to the pumpkin purée portions!
Thanks
Sara says
You can use fresh or canned puree and it’s 1 cup either way!
Deb says
Wow we’re these good! Moist and flavorful! Love the melting chocolate chips!
Brie says
Made these for a fall company picnic and they were a big hit! Not too sweet and the cookies were thick and almost fluffy. So yummy!
Ashley says
Best pumpkin chocolate chip cookies I’ve ever made! They look storebought and my coworkers couldn’t get enough. I must’ve eaten 4 or 5 before the food coma hit. So delicious!
TayBay27 says
I halfed this recipe (but kept the 1 egg) and they turned out amazing! I only chilled the dough for like 10-15 mins but they turned out really good anyways. Thanks for the recipe!