Soft and cake-like, these pumpkin chocolate chip cookies are the ultimate fall treat! They have the perfect amount of pumpkin, spice, and chocolate.
Because there are just too many pumpkin cookie recipes, you need to try them all! Including these Pumpkin Snickerdoodles and these Oatmeal Pumpkin Chocolate Chip Cookies.
Maybe it’s just a Utah thing, but once fall hits, if you are attending a party or banquet or dinner where people are asked to bring a dessert, you will see lots and lots of pumpkin chocolate chip cookies.
And the majority of them will be store bought.
But why buy them when you can make them and they are SO much better? And they take under 30 minutes to make. These cookies are so simple!
And so delicious that you won’t wait until you are asked to share a dessert – you’ll just want to bake up batch after batch!
Ingredients
- Flour: I use all-purpose flour.
- Baking Powder & Soda: You’ll use a mixture of both baking powder and baking soda to give the cookies their texture and lift.
- Spices: I like to add in a mixture of cinnamon and pumpkin pie spice. I like the cinnamon to be stronger than the pumpkin pie spice mix.
- Salt: Salt is important to balance the flavors.
- Sugar: You’ll use a mixture of white and brown sugar. This will help with the sweetness and the texture of the cookies.
- Oil: I like to use vegetable oil, but you can use any neutral flavored oil.
- Egg: You just need one large egg.
- Pumpkin: While you could use homemade pumpkin puree, you’ll get more consistent results with canned pumpkin. If you do use homemade, make sure to drain it of any excess moisture.
- Chocolate Chips: I like semi-sweet chocolate chips, but you could also use milk chocolate if that is what you prefer.
How to Make Pumpkin Chocolate Chip Cookies
Step 1: Mix together the dry ingredients – the flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and the salt.
Step 2: In another bowl, beat the sugars together, then ad the oil and the egg.
Step 3: Add the pumpkin puree and mix in.
Step 4: Add the dry ingredients into the wet ingredients, and stir just until combined.
Step 5: Add the chocolate chips.
Step 6: Mix until the chocolate chips are evenly distributed.
Step 7: Use a 2 tablespoon scoop to drop the dough onto a parchment lined baking sheet.
Step 8: Bake the cookies until the edges are set.
Pumpkin Chocolate Chip Cookies Video
You can watch how to make these cookies in the video below:
You can also watch the video on YouTube.
Tips and Tricks
- If you don’t have a cookie scoop, you can use 2 spoons to drop the batter onto the baking sheet. The dough is very sticky, so you won’t be able to use your hands.
- I like to slightly underbake the cookies because I like them a little gooey. But they will be quite soft this way, and they won’t stack as well.
- If you like the cookies more cake-like, bake them a minute longer.
- These cookies do get a little sticky as they are stored. I like to either add a piece of parchment paper between layers of cookies, or store them in a container stacked on their sides.
- These cookies stay soft, so they are great to make ahead of time. They will stay good for up to 5 days. Although they never last that long at my house!
More Pumpkin Desserts
Pumpkin Roll
Pumpkin Cupcakes with Cream Cheese Frosting
White Chocolate Caramel No Bake Pumpkin Pie
Loaded Caramel Pumpkin Blondies
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Pumpkin Cheesecake with Caramel Sauce
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Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup pumpkin puree
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line 2 cookie sheets with parchment paper or a silpat liner.
- In a bowl, whisk the flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt together.
- In another bowl, beat both sugars together until combined. Add the oil and egg and beat to combine. Mix in the pumpkin puree.
- Add the flour mixture to the pumpkin mixture and stir just until it all comes together.
- Fold the chocolate chips into the batter.
- Use a 2 tablespoon scoop and drop the dough onto the prepared baking sheets. Make sure to place the cookies at least 2 inches apart.
- Bake for about 10-12 minutes, or until the edges are set.
- Let the cookies cool for several minutes on the cookie sheets before transferring to a cooling rack or a parchment lined surface to cool completely.
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