This pumpkin chocolate chip cookies recipe is the BEST Pumpkin Chocolate chip cookies recipe you are going to find! The end result is a perfectly moist pumpkin cookie loaded with sweet chocolate chips!
If you are looking for the most amazing Pumpkin Chocolate Chip cookie this is it! These easy pumpkin chocolate chip cookies are a staple in our fall baking every single year!
Pumpkin Chocolate Chip Cookies
Aside from my different varieties of homemade pumpkin bread, like apple pumpkin bread and Pumpkin Banana Bread, and my homemade pumpkin pie this is the fall recipe that gets requested and made the most. It is a fantastic thing that this chocolate chip pumpkin cookie recipe makes a lot of cookie! Otherwise I would probably be asked to make them almost daily!
I can’t think of year in the past 10 years that we have not made these Chocolate Chip pumpkin Cookies, and multiple times per year at that! We make these cookies multiple times through out the fall months. There are lots of time we make them during other months of the year too.
These chocolate chip pumpkin cookies are a soft, chewy cookie that is packed with pumpkin flavor and the sweetness of chocolate chips. Every time I make these for someone they rave about them and ask me for the recipe.
These are the best pumpkin chocolate chip cookies you are going to find, they may in fact be the best cookie recipe ever! I promise you that you are going to LOVE these cookies and so will anyone you give one to!
Love Pumpkin? Be sure to check out these tasty fall pumpkin recipes!
- Maple Streusel Pumpkin Bread
- Pumpkin Pasta Sauce
- Pumpkin Banana Bread
- Pumpkin Trifle Recipe
- Pumpkin Snickerdoodle Cookies Recipe
- Pumpkin Apple Bread
The perfect fall cookie!
Once the cool air starts coming and fall has hit the kids are asking me to make pumpkin chocolate chip blob cookies. Tom may have joined them a few times over the years, but I will be nice and not out him for his love for these amazing soft pumpkin cookies with chocolate chips ;).
Any time I make them for our house, before they are even in the oven the kids are asking me how long until they are done baking!
Once the cookies are done baking, everyone is grabbing them off the baking sheet before they are even cooled!
So Easy to make!
I don’t think you are going to find a cookie recipe that is easier then this one! Seriously this one is so easy, that all of my kids have made it on their own!
One thing I love about making these, is that I can literally dump all the ingredients except the flour into my KitchenAid Mixer, give it a go. Then I add the flour in slowly and let it all mix together. Then just bake them and tada, soft easy pumpkin cookies loaded with pumpkin flavor and sweet chocolate chips!
Can I freeze pumpkin chocolate chip cookies?
You can freeze these cookies. I find they freeze best if you let them cool completely then put them on a cooled baking sheet and then put them into the freezer. Once they are frozen remove them from the baking sheet and put them into a freezer bag and make sure it is sealed shut well.
Can I freeze pumpkin chocolate chip cookie dough?
I highly suggest that you do not. I have tried it and I was not happy with the results of the cookies when I baked them after the dough was frozen.
Can I use fresh pumpkin in Chocolate chip cookies?
You can use canned pumpkin puree or fresh pumpkin puree but you can not just use pumpkin. Both canned pumpkin puree and homemade pumpkin puree will work with this cookie recipe.
Why are my cookies not getting puffy?
Do not freak out and think you messed them up as they are baking and look just about the same as when you put them in the oven.
Tips for Making these amazing cookies
DO NOT over bake! It is VERY important to NOT over bake these pumpkin cookies. These pumpkin chocolate chip cookies are perfectly soft and moist as long as you do not over bake them. I know it might be very tempting when you look in the oven and don’t see much change with these cookies as they bake, but restrain from leaving the cookies in the oven longer then 12 minutes. Anything longer than 12 minutes and these cookies will burn. I have tested them in different ovens (both older and new) and anything longer than 12 minutes in all of them gave me burnt overcooked cookies.
Do not over mix. Once your cookie dough ingredients are mixed well stop mixing.
Make them pretty. These soft pumpkin chocolate chip cookies will not spread nor will they puff up at all while they are baking. They look like blobs going in the oven and the look like blobs coming out. If you want to make them look prettier, use an ice cream scoop to scoop the cookie dough onto the baking sheet. I normally just use a spoon and let them look like blobs.
Pumpkin Chocolate Chip Cookies Ingredients
- pumpkin puree.
- All-purpose Flour.
- Semi- Sweet Chocolate chips.
- granulated white sugar.
- baking powder.
- baking soda.
How to make Pumpkin Chocolate Chip Cookies
Preheat the oven to 350 degrees.
Add the cinnamon, baking soda, baking powder, vanilla extract, granulated white sugar, butter, shortening, pumpkin puree, in to the bowl of your mixer.
Turn the mixer on top medium speed and mix all of the ingredients together. Make sure they are mixed well.
Turn the mixer speed down to low speed and add the flour into your mixer 1 cup at a time slowly.
Once all of the flour is mixed in turn the speed off of the mixer and remove the bowl from the mixer.
Pour the Semi- Sweet Chocolate chips into the cookie batter. Use a rubber spatula to fold the chocolate chips into the cookie batter.
Using a spoon or ice cream scoop and scoop the cookies on to a baking sheet.
Bake at 350 degrees for 10-12 minutes. Check the cookies at the 10 minute mark. If they have not browned at all then leave them in until the 12 minute mark. But DO NOT go over the 12 minute mark when you are baking or it will over bake the cookies.
Remove the cookies from the baking sheet and cool them on a cooling rack.
Pumpkin Chocolate Recipes
Pumpkin Chocolate Chip Cookies
- Preheat the oven to 350 degrees.
- Add the cinnamon, baking soda, baking powder, vanilla extract, granulated white sugar, butter, shortening, pumpkin puree, in to the bowl of your mixer.
- Turn the mixer on top medium speed and mix all of the ingredients together. Make sure they are mixed well.
- Turn the mixer speed down to low speed and add the flour into your mixer 1 cup at a time slowly.
- Once all of the flour is mixed in turn the speed off of the mixer and remove the bowl from the mixer.
- Pour the Semi- Sweet Chocolate chips into the cookie batter and use a spatula to fold the chocolate chips into the cookie batter.
- Using a spoon or ice cream scoop and scoop the cookies on to a baking sheet.
- Bake at 350 degrees for 10-12 minutes. Check the cookies at the 10 minute mark, if they have not browned at all then leave them in until the 12 minute mark. But DO NOT go over the 12 minute mark when you are baking or it will over bake the cookies.
- Remove the cookies from the baking sheet and cool them on a cooling rack.
5 Weight Watchers SmartPoints on the Freestyle Program per cookie.
If you do a lot of cooking, then make sure you grab the How Many Pints in a Quart? and all other liquid measurements you need plus a printable chart! Just print it and stick on the fridge so you have easy access to it when you are cooking in the kitchen!