Pumpkin Chocolate Chip Cookies Recipe

These soft Pumpkin Chocolate Chip Cookies are made with real pumpkin puree, brown sugar, warm spices like cinnamon and ginger, and plenty of milk chocolate chips. This recipe creates incredibly chewy, cake-like, and perfectly spiced cookies. They are the perfect treat for a crisp autumn day, and the recipe makes a large batch of 60 cookies, ideal for sharing.

Pumpkin Chocolate Chip Cookies Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) milk chocolate chips
• Nonstick cooking spray or parchment paper

How To Make Pumpkin Chocolate Chip Cookies

1. Preheat the oven: Set your oven to 350°F (175°C). Prepare your cookie sheets by spraying them with nonstick spray or lining them with parchment paper.
2. Cream the butter and sugars: In the bowl of a mixer, beat the softened butter until it is smooth. Add the white and brown sugars a little at a time, beating until the mixture becomes light and fluffy.
3. Add the wet ingredients: Beat the eggs into the butter mixture one at a time. After the eggs are incorporated, mix in the vanilla extract and pumpkin puree until well combined.
4. Combine the dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
5. Make the cookie dough: Slowly add the dry flour mixture to the wet ingredients in three separate additions, beating on low speed after each one until just combined. Be careful not to overmix. Gently stir in the milk chocolate chips with a spatula.
6. Scoop and bake: Drop heaping tablespoons of cookie dough onto the prepared cookie sheets, leaving some space between each one. Bake for 15 to 20 minutes, or until the edges of the cookies are golden brown.
7. Cool the cookies: Remove the cookie sheets from the oven and let them rest on the countertop for 2 minutes. This helps the cookies set. Use a spatula to carefully transfer the cookies to wire racks to cool completely.

Recipe Tips

• Use Pumpkin Puree, Not Pie Filling: For the best results, make sure you buy 100% pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor and texture of these cookies.
• Soften Your Butter: Use butter that is softened to room temperature, not melted. Softened butter creams properly with the sugar to create air pockets, which results in the cookie’s signature soft, cake-like texture.
• Don’t Overmix the Flour: When you add the flour mixture, mix only until you no longer see dry streaks. Overmixing develops the gluten in the flour and can make your cookies tough instead of tender.
• Let Cookies Rest on the Pan: The 2-minute rest on the hot cookie sheet is an important step. It allows the soft, warm cookies to firm up slightly so they don’t fall apart when you move them to the cooling rack.

What To Serve Pumpkin Chocolate Chip Cookies

These delicious pumpkin chocolate chip cookies are a perfect treat all on their own. They are especially wonderful when paired with a tall glass of cold milk, which complements the warm spices and sweet chocolate. For a cozier experience, enjoy them with a hot cup of coffee, a spiced chai latte, or a mug of rich hot chocolate.

How To Store Pumpkin Chocolate Chip Cookies Leftovers

• Refrigerate: Store the cookies in an airtight container at room temperature for up to 5 days. Because they are very moist, it’s best to place a sheet of parchment paper between the layers to prevent them from sticking together.
• Freeze: These cookies freeze beautifully. Once cooled completely, place them in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. You can also freeze the raw cookie dough balls to bake from frozen later; just add a few extra minutes to the baking time.

Pumpkin Chocolate Chip Cookies Nutrition Facts

• Calories: 105 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 70mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 9g
• Protein: 1g

Frequently Asked Questions

• Why are my cookies cakey instead of crispy? The high moisture content from the pumpkin puree naturally creates a soft, fluffy, more cake-like cookie. This is the intended texture for this specific recipe and is what makes them unique and delicious!
• Can I use a different type of chocolate chip? Yes, you can. The recipe calls for milk chocolate for its creamy sweetness, but semi-sweet or dark chocolate chips will also work well for a richer, less sweet flavor. White chocolate chips would be another tasty alternative.
• Can I add nuts to the dough? Absolutely! About one cup of chopped walnuts or pecans would be a wonderful addition. Stir them in at the same time you add the chocolate chips.

Try More Recipes:

• Gina’s Pumpkin Cheesecake Recipe
• The Best Pumpkin Bread Recipe
• Pumpkin Maple Pecan Cheesecake Recipe