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!
- 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
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!
- 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.
- 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.
- 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.)
- 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.
- Preheat. Preheat your oven to 350ºF (175ºC) and line baking sheets with parchment paper.
- 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.
- 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.
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.
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!
🎃 More Great Pumpkin Recipes
- Iced Pumpkin Spice Latte
- Pumpkin Streusel Bread
- Pumpkin Zucchini Muffins
- Homemade Pumpkin Pie Spice
- Pumpkin Pie
- Pumpkin Seed Butter
Pumpkin Chocolate Chip Cookies
- 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)
- In a large mixing bowl, add the dry ingredients (all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and orange peel).
- Whisk the dry ingredients together until thoroughly combined, then make a well in the center for the wet ingredients. Set aside.
- 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).
- Mix the wet ingredients together until thoroughly combined and all of the lumps of brown sugar are dissolved.
- Add the wet ingredients into the well in the center of the 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.
- Add the chocolate chips (milk chocolate, semi-sweet, or dark chocolate chips).
- Fold the chocolate chips into the pumpkin cookie dough. Cover and chill in the refrigerator for 30 minutes.
- 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.
- 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.
- 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.
Storing & Freezing Pumpkin CookiesBaked 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.
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!