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.
Taylor says
My dough seems a little to sticky and wet to from i to balls. Any suggestions?
Sara says
It sounds like your dough needs to chill for longer!
Annie says
Can applesauce be used in place of oil?
Sara says
I’d use 1/2 applesauce, 1/2 oil!
Ky says
Made these last night with a 3 year old. Super easy recipe, lots of fun! They are delicious. Big hit in the household!
Cathy says
The best combo ever!
Amy says
My cookies didn’t flatten like the picture.
Is the baking soda & baking powder the right measurement?
Sara says
If you want flat cookies you can press the dough down a bit before you bake it. The measurements are correct, I just made these last week!
Taylor says
These are my FAVORITE cookies during the fall! So delicious!
Erin | Dinners,Dishes and Dessert says
These cookies would disappear in our house!
Jacque Hooper says
Hands down delicious! Looking forward to enjoying these little bites of heaven all season long!
Kimberly says
These look so good and they’re getting me excited for the fall!
Nicole says
Pimpkin chocolate chip cookies are my absolute favorite! I have never tried them homemade but I sure am now! Thanks for sharing!
Debbie says
I love pumpkin and chocolate! These are a must to make!
Elle says
I love warm cookies. My husband and my girls are the ones who bake in my home. I’ll have to share this recipe with them.
Jayne @ Sticky Mud and Belly Laughs says
These look amazing! I don’t think they would last long in our house! Thanks for sharing. 🙂
cassy | blissfully her says
I’m usually not a fan of pumpkin, but I love the pumpkin/chocolate combo! Definitely need to try these!
Evelyn Hernandez says
I would love to bake a batch for my cookie monster son, they look delicious.
Maartje says
Somehow, I’m really shit at baking cookies. These look really good though so i might give it one last try…
Czjai Reyes-Ocampo says
Such an interesting combination! I think this is a great way to get kids to eat pumpkin. 😉
Preet says
This looks so delightful and tasty. I just love everything about this!. This would disappear in no time at our house!.
Tasha at Lady Boss Studio says
All my favourite things! Pumpkin, chocolate and cookies. Looking forward to trying this recipe.
Amber Solis says
Definitely a mix of flavor I never would have thought about but they look so yummy. Thanks for sharing.