These seasonal Chocolate Chip Pumpkin Cookies are soft, chewy, and perfect for fall baking. They’re loaded with pumpkin flavor and chocolate chips, making them an instant favorite for pumpkin lovers.
Best Pumpkin Chocolate Chip Cookies
If pumpkin spice is your thing, you will fall in love with these soft and chewy Pumpkin Chocolate Chip Cookies. They are loaded with real pumpkin puree making them extra tender, and a bit of pumpkin pie spice makes the pumpkin flavor explode.
The trick to making these pumpkin cookies is making sure to remove excess moisture from the pumpkin puree before using it. Keep reading for even more tips and tricks. And if you are looking for more pumpkin spice cookies, you may also love these Pumpkin Spice Snickerdoodles, Pumpkin Cookies with White Chocolate Chips, and our Pumpkin Cookies with Cream Cheese Frosting.
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Chocolate Chip Pumpkin Cookies Ingredients
- Pumpkin Puree – you can use store bought pumpkin puree or even homemade pumpkin puree for this recipe. Be sure to blot the puree with a paper towel before using. This will soak up some of the excess moisture. Avoid using pumpkin pie filling because it has added flavors and sugar.
- Butter – use unsalted, room temperature butter.
- Sugars – you will need both granulated sugar and light brown sugar for this recipe.
- Egg Yolks – because of the additional moisture from the pumpkin puree, you only need to use the egg yolks for this recipe. You can either reserve the whites for another use or discard them.
- Salt – I like to use sea salt.
- Pumpkin Pie Spice – this really enhances the pumpkin flavor in these cookies.
- Baking Powder and Baking Soda – the combination of these two ingredients helps the cookies to rise and stay nice and soft.
- Flour – all-purpose flour works great.
- Chocolate Chips – you can use your favorite semi sweet or milk chocolate chips.
How to Make Chocolate Chip Pumpkin Spice Cookies
- Remove excess moisture from the pumpkin puree. Measure pumpkin puree, then place in a paper towel lined bowl. This will reduce the moisture in the pumpkin. Let the pumpkin sit for 20 minutes before using.
- Combine the dry ingredients. In a large mixing bowl, add the flour, baking powder, baking soda, pumpkin spice, and salt. Mix well.
- Mix the cookie dough. In the bowl of a stand mixer, add the room temperature butter, sugar, and brown sugar. Cream together using the paddle attachment until it is light and fluffy, or about 2 minutes. Add the egg yolks, vanilla, and pumpkin puree. Mix. Add the dry ingredients to the wet ingredients and mix on low speed until the cookie dough is combined. Carefully fold in the chocolate chips last.
- Scoop the cookies. Use a small ice cream scoop or a spoon to scoop and roll all of the dough into 1″ – 1¼” dough balls. Place about 2″ apart on baking sheets lined with parchment paper.
- Bake. Bake in a preheated 350-degree oven for 8-10 minutes, or until golden brown on the edges.
- Cool. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a cooling rack and let them cool completely. Enjoy!
Frequently Asked Questions
Do not substitute pumpkin pie filling for pumpkin puree. It has added spices and sweeteners that will change the flavor and texture of the cookies. Instead, use plain pumpkin puree (either canned or homemade).
While not entirely necessary with this recipe, it never hurts to chill your cookie dough before baking. It helps the cookies from getting too flat and keeps them nice and chewy. Once scooped, even a 30 minute chill in the fridge can make a difference. If you want to make it ahead of time, you can refrigerate for up to 24 hours.
You can store these pumpkin cookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week.
Storing and Freezing
- Storing baked cookies: Store in an airtight container for up to 4 days at room temperature, or up to 7 days in the refrigerator.
- Freezing cookie dough: Cookie dough freezes great. The easiest way is to make and scoop the dough as directed, then place onto a baking tray and freeze for at least 30 minutes. Transfer to freezer bags and store for up to 3 months. To bake, just pull the cookies out onto a parchment or baking mat lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.
- Freezing baked cookies: You can also freeze baked cookies for up to 3 months, separated by layers of parchment paper in an airtight container.
Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- 1 ¼ cups pumpkin puree, with excess moisture removed–see instructions.
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 large Egg Yolks
- 2 cups semi-sweet chocolate chips, or milk chocolate
Instructions
- Measure pumpkin puree, then place in a paper towel lined bowl. This will reduce the moisture in the pumpkin. Let the pumpkin sit for 20 minutes before using.
- Preheat oven to 350° F. Line 1-2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, add the flour, baking powder, baking soda, pumpkin spice, and salt. Mix well.
- In the bowl of a stand mixer, add the room temperature butter, sugar, and brown sugar. Cream together using the paddle attachment until it is light and fluffy, or about 2 minutes. Add the egg yolks, vanilla, and pumpkin puree. Mix.
- Add the flour mixture to the butter mixture and mix on low speed until the cookie dough is combined. Add the chocolate chips and mix again on low.
- Use a small ice cream scoop or a spoon to scoop and roll all of the dough into 1" – 1¼" dough balls. Place about 2" apart on the prepared baking sheets.
- Bake in a preheated 350-degree oven for 8-10 minutes, or until golden brown on the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack and let them cool completely. Enjoy!
Nutrition
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More Easy Pumpkin Desserts
- Pumpkin Spice Snickerdoodles
- Pumpkin No Bake Cheesecake
- Mini Pumpkin Cheesecakes
- Pumpkin Roll
- Pumpkin Cupcakes
- Fluffy Pumpkin Cake With Cream Cheese Frosting
- The Best Pumpkin Pie
- Pumpkin Crunch Bars
- Pumpkin Fluff
- More Pumpkin Desserts
- More Best Cookie Recipes
These soft and chewy Chocolate Chip Pumpkin Cookies are loaded with pumpkin flavor and so delicious. They’re perfect for fall baking and making during the winter holidays.
