• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Dinners
      • Breakfast
      • Side Dishes
      • Desserts
    • Game Day Appetizers
    • Valentine's Day
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cookies & Bars

    Angela @ BakeItWithLove.com · 2 Comments

    Pumpkin Chocolate Chip Cookies

    Jump to Recipe
    long pin with 2 images of the pumpkin chocolate chip cookies on light background.

    Deliciously soft and chewy pumpkin chocolate chip cookies are the best combination of pumpkin puree, warm baking spices, and sweet chocolate chips! These tasty autumn cookies are a family favorite, plus they're super easy to make and taste even better after storing for a day or two! These are sure to be your new favorite fall cookie!

    Easy Pumpkin Chocolate Chip Cookies

    Most of the time I make the classic Nestle Tollhouse chocolate chip cookies for my husband (who is a total chocolate chip cookie addict), but he does get to enjoy a wide variety of chocolate chip-based cookies and bars! And these delicious cookies taste exactly like pumpkin pie!

    After a debate between Lauren and my husband, it was decided that these easy pumpkin chocolate chip cookies were definitely needed. No matter which dessert they would have loved most, everyone in my family agrees that these are the best pumpkin chocolate chip cookies out there!

    Large square overhead image of pumpkin chocolate chip cookies.
    Perfectly pumpkin spiced chocolate chip cookies that are chewy, soft, and very addictive!
    Jump to:
    • Easy Pumpkin Chocolate Chip Cookies
    • 🥘 Ingredients
    • 🔪 Step-By-Step Instructions
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ Do Pumpkin Chocolate Chip Cookies Freeze Well?
    • ❓ Does Refrigerating Cookie Dough Make A Difference?
    • ❓ Can Chocolate Chip Pumpkin Cookies Be Left Out?
    • 🎃 More Great Pumpkin Recipes
    • 📋 Recipe
    • 💬 Comments

    🥘 Ingredients

    Ready to make these easy, perfect pumpkin cookies? These are all common baking ingredients you can buy anywhere if you don't already have them!

    • Flour - 1½ cups of all-purpose flour that has been spooned and leveled.
    • Pumpkin Pie Spice - 1 teaspoon of pumpkin pie spice (you can try my recipe or use your favorite brand).
    • Orange Peel - 1 teaspoon of orange peel.
    • Baking Powder - ½ teaspoon of baking powder.
    • Baking Soda - ¼ teaspoon of baking soda.
    • Salt - ¼ teaspoon of salt.
    • Pumpkin Puree - ½ cup of pumpkin puree (homemade or canned).
    • Butter - ½ cup of unsalted butter (melted and cooled).
    • Brown Sugar - ½ cup of packed dark brown sugar (or light brown sugar).
    • Sugar - ¼ cup of granulated sugar.
    • Vanilla Extract - 1 teaspoon of vanilla extract.
    • Chocolate Chips - ¾ cup of semi-sweet chocolate chips (or you can use dark or milk chocolate chips).

    *Be sure to see the recipe card below for ingredients, amounts, & instructions!*

    🔪 Step-By-Step Instructions

    These super-tasty pumpkin cookies mix up quickly and easily by hand! Chill them in the refrigerator for just 30 minutes and they're ready to bake!

    This recipe makes 24 cookies so you can eat some and save the rest for later!

    dry ingredients added to large mixing bowl.
    dry ingredients whisked together.
    wet ingredients added in a medium mixing bowl.
    wet ingredients combined and ready to add to dry ingredients.
    1. Mix dry ingredients. In a large mixing bowl, add 1½ cups of flour, ½ teaspoon of baking powder, ¼ teaspoon of baking soda, ¼ teaspoon of salt, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of orange peel. Mix together and make a well in the center of the bowl for adding the wet ingredients. Set aside.
    2. Mix wet ingredients. In a medium mixing bowl, add ½ cup of butter, ½ cup of pumpkin puree, 1 teaspoon of vanilla extract, ½ cup of brown sugar, and ¼ cup of sugar. Combine until any chunks of brown sugar are dissolved.
    3. Add and mix. Add the wet ingredients into the well in the center of the dry ingredients and mix just enough to fully incorporate the flour. (Your cookie dough should be a little wetter than standard chocolate chip cookie dough.)
    wet ingredients added to well in center of dry ingredients.
    wet and dry ingredients combined to pumpkin cookie dough.
    add chocolate chips to the pumpkin cookie dough.
    chocolate chips mixed in and ready to chill the dough.
    1. Add chocolate chips. Pour in ¾ cup of your favorite chocolate chips then fold into the cookie dough. Next, cover and chill in the refrigerator for 30 minutes.
    2. Preheat. Preheat your oven to 350ºF (175ºC) and line baking sheets with parchment paper.
    3. Place dough. Portion the dough out in heaping tablespoon amounts and roll into balls that are roughly 1¼ inch in size. Place the dough balls onto baking sheets with 2-inch spacing between them. Finally, press down on each ball firmly to flatten to cookie thickness.
    4. Bake and cool. Bake for 8 - 10 minutes then remove and allow the cookies to chill on the baking sheets for 10 minutes. Transfer cooled cookies to a wire cooling rack to cool completely.
    chilled dough formed into balls and on baking sheet.
    cookie dough pressed flat after being shaped into a ball.
    baked pumpkin chocolate chip cookies with more chips added while warm.

    These pumpkin chocolate chip cookies are one of my favorite cookies to bake in the fall! If you love cookies as much as I do, check out my other cookie recipes!

    💭 Angela's Tips & Recipe Notes

    • I do prefer Libby's brand pumpkin puree because the moisture content is lower than other canned pumpkin purees. If you're not using Libby's, you may want to let some paper towels rest across the puree to soak up some of the liquid content in the puree.
    • Don't skip the chilling. It solidifies the fat in the cookies so they don't spread too much while baking.
    • Spoon and level your flour, too much will make them cakey.
    • Once your cookie dough is made, it can be chilled in the refrigerator for up to 3 days before baking.

    🥡 Storing

    Baked pumpkin chocolate chip cookies can be stored at room temperature in an airtight container for about a week. If stored in an airtight container in the refrigerator, your pumpkin cookies will last up to 10 days.

    ❓ Do Pumpkin Chocolate Chip Cookies Freeze Well?

    Overall yes, they do freeze very well. I prefer to bake my pumpkin cookies first, then freeze them once they are completely cooled. I have frozen the cookie dough but found that I wasn't as happy with the baked cookie post-freezing.

    To freeze your baked pumpkin chocolate chip cookies, wait until they are completely cooled. Place the cookies into a Ziploc freezer storage bag or airtight container and freeze for up to 2 months.

    ❓ Does Refrigerating Cookie Dough Make A Difference?

    Yes! Refrigerating your cookie dough allows the fats to cool. This causes them to not spread as much while baking so you get some nice, chewy cookies!

    ❓ Can Chocolate Chip Pumpkin Cookies Be Left Out?

    Covered, room temperature cookies are good for roughly one week. In fact, these cookies actually taste better on day 2!

    tall angled overhead image of several pumpkin chocolate chip cookies.

    🎃 More Great Pumpkin Recipes

    • Iced Pumpkin Spice Latte
    • Pumpkin Streusel Bread
    • Pumpkin Zucchini Muffins
    • Homemade Pumpkin Pie Spice
    • Pumpkin Pie
    • Pumpkin Seed Butter

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Large square overhead image of pumpkin chocolate chip cookies.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 5 reviews

    Pumpkin Chocolate Chip Cookies

    Deliciously soft and chewy Pumpkin Chocolate Chip Cookies are the best combination of pumpkin puree, warm baking spices, and sweet chocolate chips! These tasty autumn cookies are a family favorite, plus they're super easy to make and taste even better after storing for a day or two!
    Author | Angela
    Servings: 24 cookies
    Calories: 123kcal
    Prep 5 minutes
    Cooking 10 minutes
    Chilling Time 30 minutes
    Total Time 45 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 1 ½ cups all-purpose flour (spoon and leveled)
    • 1 teaspoon pumpkin pie spice (see recipe)
    • 1 teaspoon orange peel
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup butter (unsalted - melted and cooled)
    • ½ cup dark brown sugar (or light brown sugar - packed)
    • ¼ cup sugar
    • ½ cup pumpkin puree
    • 1 teaspoon vanilla extract
    • ¾ cup semi-sweet chocolate chips (or milk chocolate, or dark chocolate chips)

    Instructions

    • In a large mixing bowl, add the dry ingredients (all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and orange peel).
      dry ingredients added to large mixing bowl.
    • Whisk the dry ingredients together until thoroughly combined, then make a well in the center for the wet ingredients. Set aside.
      dry ingredients whisked together.
    • In a medium mixing bowl, add the wet ingredients (melted and cooled butter, pumpkin puree, and vanilla extract with the dark brown or light brown sugar and granulated sugar).
      wet ingredients added in a medium mixing bowl.
    • Mix the wet ingredients together until thoroughly combined and all of the lumps of brown sugar are dissolved.
      wet ingredients combined and ready to add to dry ingredients.
    • Add the wet ingredients into the well in the center of the dry ingredients.
      wet ingredients added to well in center of dry ingredients.
    • Mix the wet ingredients into the dry ingredients using a spatula or spoon, just enough so that the flour is absorbed and you have a cookie dough that feels a little wet.
      wet and dry ingredients combined to pumpkin cookie dough.
    • Add the chocolate chips (milk chocolate, semi-sweet, or dark chocolate chips).
      add chocolate chips to the pumpkin cookie dough.
    • Fold the chocolate chips into the pumpkin cookie dough. Cover and chill in the refrigerator for 30 minutes.
      chocolate chips mixed in and ready to chill the dough.
    • Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper or silpat baking mat.
    • Portion out the dough in heaping tablespoon amounts and roll into balls that are roughly 1 ¼ inch in size.
      chilled dough formed into balls and on baking sheet.
    • Flatten the dough balls using the back of your spoon, a flat measuring cup, or your fingers. Flatten to about cookie thickness, as the dough will not spread without some help.
      cookie dough pressed flat after being shaped into a ball.
    • Bake at 350 degrees F (175 degrees C) for 8-10 minutes, or until the cookies don't look doughy anymore. I removed mine at 8 minutes, after finding the longer cook time makes the cookies rise more. They ended up being a bit more cakey than chewy with the longer bake time.
    • Top your baked cookies with more chocolate chips if desired. Allow them to cool on the baking sheet for about 10 minutes before removing the cookies to a wire cooling rack to cool completely.
      baked pumpkin chocolate chip cookies with more chips added while warm.

    Notes

    The flavor gets better in these cookies the longer they set! The pumpkin flavor will come out more, and the texture gets even chewier. Yum!

    Storing & Freezing Pumpkin Cookies

    Baked pumpkin chocolate chip cookies can be stored at room temperature in an airtight container for about a week. If stored in an airtight container in the refrigerator, your pumpkin cookies will last up to 10 days.
    'Do pumpkin chocolate chip cookies freeze well?' This is a commonly asked question! Overall yes, they do freeze very well.
    I prefer to bake my pumpkin cookies first, then freeze once they are completely cooled. I have frozen the cookie dough but found that I wasn't as happy with the baked cookie post-freezing.
    To freeze your baked pumpkin chocolate chip cookies, wait until they are completely cooled. Place the cookies into a ziploc freezer storage bag or airtight container and freeze for up to 2 months.

    Nutrition

    Calories: 123kcal (6%) | Carbohydrates: 16g (5%) | Protein: 1g (2%) | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Cholesterol: 11mg (4%) | Sodium: 74mg (3%) | Potassium: 67mg (2%) | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 915IU (18%) | Vitamin C: 1mg (1%) | Calcium: 16mg (2%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    chocolate chip cookies with pumpkin, fall desserts, Pumpkin Chocolate Chip Cookies
    Course Chocolate, Cookies & Bars Recipes, Dessert Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Chocolate Macaroons
    What To Serve With Prime Rib »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Comments

    1. Elizabeth Cousar says

      October 15, 2021 at 2:44 pm

      Should I be using pumpkin purée, as you say in the ingredients and recipe, or pumpkin pie filling, as you say in the notes?

      Reply
      • Angela @ BakeItWithLove.com says

        October 15, 2021 at 6:29 pm

        Doh! Definitely the pumpkin puree (100% pumpkin) and Libby's is preferred. Notes are updated, thanks for catching that!

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Game Day Appetizers

    • Mild Buffalo Sauce
    • Traditional Easter Dinner Menu
    • Salad Recipes
    • Winter Potluck Recipes
    • Dill Pickle Dip
    • Super Bowl Snacks
    • Homemade Baked Mac N Cheese Bites
    • Sour Cream Chip Dip

    Valentine's Day

    • Red Velvet Blossoms
    • Red Velvet Crinkle Cookies
    • Heart Shaped Dessert Ideas For Valentine's Day
    • Strawberry Dump Cake
    • Valentine's Day Desserts
    • Chocolate Valentine's Day Desserts
    • Family Dinner Ideas For Valentine's Day
    • Valentine's Day Chocolate Covered Strawberries
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    CroatianCzechDanishDutchEnglishFrenchGermanItalianJapaneseMalayPortugueseRussianSwedishTurkish

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love