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 love all things pumpkin then you are going to love this soft pumpkin chocolate chip cookie recipe.
Pumpkin Chocolate Chip Cookies
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 and have been since the first time I made them. 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.
I can’t think of a year in the past 10 years that we have not made this pumpkin chocolate chip cookie recipe and multiple times per year at that! We make these cookies multiple times through out the pumpkin season. There are lots of times we make them during other months of the year too because they are seriously the best cookies. Once the cool air starts coming and fall has hit the kids are asking me to make pumpkin chocolate chip blob cookies as they call them.
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! 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. I am sure they will become your new favorite fall cookie just like they are in our house.
Why You will Love this Recipe
I don’t think you are going to find a cookie recipe that is easier than this soft pumpkin cookie! Seriously this one is so easy, that all of my kids have made it on their own!
Aside from my different varieties of pumpkin recipes like 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 cookies! Otherwise, I would probably be asked to make them almost daily!
One thing I love about making these chewy pumpkin cookies 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 pumpkin cookies loaded with pumpkin flavor and sweet chocolate chips!
My favorite pumpkin recipes
- Pumpkin Pasta Sauce
- Pumpkin Banana Bread
- Maple Streusel Pumpkin Bread
- Pumpkin Trifle Recipe
- Pumpkin Snickerdoodle Cookies Recipe
- Pumpkin Apple Bread
- Pumpkin Chocolate Chip muffins
- Chocolate Chip Pumpkin Pancakes
- Pumpkin Brownies
Tips for Making Pumpkin Chocolate Chip 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 they 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 and you can use the top of a spoon to smooth the tops a little bit and flatten them if you want to. I normally just use a spoon and let them look like blobs.
Cookie Dough will be sticky. We use a spoon to drop the dough on the baking sheet because the cookie dough is sticky.
Use different flavor chocolate chips. I like using semisweet chocolate chips, but you can also use dark chocolate chips or milk chocolate chips.
How To Store Pumpkin Chocolate Chip Cookies
These cookies are best stored in an airtight container.
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 purée but you can not just use pumpkin chunks, it also must be pure pumpkin. Both canned pumpkin puree and homemade pumpkin puree will work with this cookie recipe. You also do not want to use canned pumpkin pie filling as that has extra spices and sweetener in it.
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.
Do I have to use a Stand Mixer?
No, If you do not have a stand mixer you can use a large bowl and an electric hand mixer to make these cookies. I just find it a lot easier to make these delicious cookies with a stand mixer.
Pumpkin Chocolate Chip Cookies Ingredients
- pumpkin puree
- All-purpose Flour
- Semi- Sweet Chocolate chips
- granulated white sugar
- vanilla extract
- baking powder
- baking soda
- ground cinnamon
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, into the bowl of a stand mixer and add the paddle attachment.
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 onto 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.
Easy Chocolate Chip Cookie Recipes
- Peppermint Chocolate Chip Cookies
- Chocolate Chip Cookie Sandwich
- Bakery Style Chocolate Chip Cookies
- Chocolate Chip Meringue Cookies
- Cherry Chocolate Chip Cookies
- Eggless Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies
Cookie Making Supplies
Want delicious cookies that come out perfect every time? Check out some of our favorite tools to make super easy cookies with fun decorations!
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!