These delicious Chocolate Chip Pumpkin Cookies are the chocolaty version of our soft and chewy pumpkin cookie recipe. They are a soft sugar cookie made for the festive fall season!
Our Chocolate Chip Pumpkin Cookies are a flavorful fall treat that double as a tasty Thanksgiving dessert. We make these a few times every season and pack them in lunch boxes for a special surprise. They are great with a warm cup of homemade apple cider, milk or hot chocolate.
Since we make cookies for almost every special occasion, we've got our basic sugar cookie recipe down pat. Our sugar cookie recipe comes out soft and chewy. It's super flavorful and can be used to make white chocolate chip cookies, mint chocolate chip cookies, fun pink sugar cookies (or any other color for different occasions) and drop-style Christmas cookies.
We love chocolate chip pumpkin cookies as a fall or Thanksgiving dessert and house guests during the autumn season.
Why You'll Love Chocolate Chip Pumpkin Cookies
They turn out super soft and chewy.
They're full of cozy chocolate flavor.
Pumpkin puree sneaks in a bit of wholesome vegetable goodness to an otherwise sugary treat!
Ingredients
To make 18-24 cookies (depending on how big you make them) you need:
- ½ cup butter
- ¾ cups dark or light brown sugar
- ⅓ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp pumpkin pie spice
- ¾ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 1½ tbsp milk
- 1 cup chocolate chips, milk or dark chocolate
Chef's Tip
It's best to chill the dough for a few hours before baking. For the best results, I chill mine overnight. This will give the cookies the best rise. If you don't chill the dough it's fine, but the cookies will be flatter and may cook more quickly. If you don't chill the dough, be careful not to overcook them as they can become crispy.
Instructions
- Using an electric hand mixer or stand mixer, cream the softened butter and brown sugar on medium speed until combined. Add pumpkin puree, egg and vanilla extract. Mix until combined, about 1 minute.
- Add all-purpose flour, pumpkin spice seasoning, baking powder, baking soda and salt. Beat for 2-3 minutes until well combined, using a spatula to push down any flour stuck to the sides of the bowl. Add the milk and beat on medium until the dough is smooth, about 30 seconds.
- Fold in the chocolate chips using a spatula.
- Chill the bowl of dough for 30-60 minutes. For best rise, chill the dough overnight. *You can skip chilling the dough, but the resulting cookie will be flatter and more spread.
- Once chilled, preheat the oven to 400℉. Roll about 2 tablespoons of dough into a ball and place 2 inches apart on a parchment-lined baking sheet.
- Bake for 8-12 minutes, until the edges just begin to set and a toothpick inserted into a cookie comes out mostly clean. Remove the baking sheet from the oven and let cool for 5 minutes. Then transfer cookies to a cooling rack using a spatula. Let cool for 10-15 minutes more before serving.
Recipe FAQs
These cookies will stay fresh when stored for 2-3 days in an airtight container at room temperature.
Yes! Place in freezer safe storage bags, release the air and freeze for up to 6 months. In fact, I just froze the leftover cookies from this batch since we wouldn't eat them before they became stale. I plan to make them part of our Thanksgiving dessert table.
Recipe
Chocolate Chip Pumpkin Cookies
Equipment
- electric hand mixer or stand mixer
Ingredients
- ½ cup butter, room temperature
- ¾ cups brown sugar, light or dark
- ⅓ cup pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ tablespoon milk
- 1 cup chocolate chips, milk or dark chocolate
Instructions
- Using an electric hand mixer or stand mixer, cream the softened butter and brown sugar on medium speed until combined. Add pumpkin puree, egg and vanilla extract. Mix until combined, about 1 minute.
- Add all-purpose flour, pumpkin spice seasoning, baking powder, baking soda and salt. Beat for 2-3 minutes until well combined, using a spatula to push down any flour stuck to the sides of the bowl. Add the milk and beat on medium until the dough is smooth, about 30 seconds.
- Fold in the chocolate chips using a spatula.
- Chill the bowl of dough for 30-60 minutes. For best rise, chill the dough overnight. *You can skip chilling the dough, but the resulting cookie will be flatter and more spread.
- Once chilled, preheat the oven to 400℉. Roll about 2 tablespoons of dough into a ball and place 2 inches apart on a parchment-lined baking sheet.
- Bake for 8-12 minutes, until the edges just begin to set and a toothpick inserted into a cookie comes out mostly clean. Remove the baking sheet from the oven and let cool for 5 minutes. Then transfer cookies to a cooling rack using a spatula. Let cool for 10-15 minutes more before serving.
Notes
Nutrition
Maddy says
These are one of our favorite fall flavored cookies. They are so soft and chewy…just make sure to freeze them if you won't eat them all within a couple days.