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    Home » Recipes » Cookies & Bars

    Angela @ BakeItWithLove.com · 2 Comments

    Pumpkin Chocolate Chip Cookies

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    pin with tall image of pumpkin chocolate chip cookies and text overlay.
    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!

    Large square overhead image of pumpkin chocolate chip cookies.
    Perfectly pumpkin spiced chocolate chip cookies that are chewy, soft, and very addictive!

    So after all of my pumpkin baking this year, my daughter spotted the Tupperware in the refrigerator that had my remaining pumpkin puree. There is no way that my pumpkin-addicted daughter was going to let any pumpkin go to waste!

    After a debate between Lauren and my husband, it was decided that these easy pumpkin chocolate chip cookies were definitely needed. You see, these cookies taste like pumpkin pie! So my daughter is thrilled!

    Jump to:
    • 🥘 Ingredients
    • 🔪 Step-By-Step Instructions
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • 🎃 More Great Pumpkin Recipes
    • 📋 Recipe
    • 💬 Comments

    My husband, on the other hand, is a chocolate chip cookie addict. Most of the time I make the classic Nestle Tollhouse chocolate chip cookies for him, but he does get to enjoy a wide variety of chocolate chip-based cookies and bars!

    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!

    🥘 Ingredients

    Ready to make these perfect pumpkin cookies? Gather the following ingredients to get started:

    • Pumpkin Puree - Homemade pumpkin puree or canned puree will both work wonderfully! 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. If using homemade canned pumpkin puree, check the water content by spreading the puree and topping with paper towels as well.
    • Dry Ingredients - Your basic cookie dough dry ingredients like all-purpose flour, baking powder, baking soda, salt, and a combination of white sugar and brown sugar. You can use either light brown sugar, which has a lower molasses content, or dark brown sugar. I personally feel that the dark brown sugar pairs perfectly with everything pumpkin and pumpkin pie spiced!
    • Butter - Salted or unsalted butter adds a wonderful chewy texture to these cookies. If you are using salted butter, simply omit the additional salt called for in the recipe card below.
    • Chocolate Chips - Milk chocolate, semi-sweet chocolate, dark chocolate, and white chocolate are all loved in my household. Typically my husband and I meet in the middle with semi-sweet chips in our cookies (he loves dark chocolate the most, and I lean toward milk chocolate) but hey, I'm the one baking. So this batch of pumpkin cookies was married with my preferred, sweeter chips.
    • Vanilla Extract - Just a bit of vanilla makes everything better, truly! All you need is about a teaspoon of vanilla in anything to really bring out the flavors in your baking.
    • Pumpkin Pie Spice - My homemade pumpkin pie spice is super easy, but also incredibly good with intense flavors! It's the perfect combination of warm baking spices to make your pumpkin desserts really fabulous!

    🔪 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!

    • 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. Dry ingredients. In a large mixing bowl, add the dry ingredients minus the sugars (flour, baking powder, baking soda, salt, pumpkin pie spice, and orange peel). Mix together and make a well in the center of the bowl for adding the wet ingredients. Set aside.
    2. Wet ingredients. In a medium mixing bowl, add the wet ingredients plus the sugars (melted and cooled butter, pumpkin puree, vanilla extract, brown sugar, and 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. Chips, fold, cover and chill. Pour in your favorite chocolate chips then fold into the cookie dough. Then, cover and chill in the refrigerator for 30 minutes.
    2. Preheat and line. Preheat your oven to 350ºF (175ºC) and line baking sheets with parchment paper or Silpat mats.
    3. Portion, place, shape, and flatten. Portion the dough out in heaping tablespoon amounts and roll into balls that are roughly 1 ¼ inch in size. Place the dough balls onto baking sheets with 2 inch spacing between the dough balls. Press down on each 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.

    Once your cookie dough is made, it can be chilled in the refrigerator for up to 3 days before baking.

    tall angled overhead image of several pumpkin chocolate chip cookies.

    💭 Angela's Tips & Recipe Notes

    • Brands matter here! Use Libby's brand 100% pumpkin puree (if possible).
    • Don't skip the chilling.
    • Spoon and level your flour, too much will make them cakey.

    🥡 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?' 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.

    🎃 More Great Pumpkin Recipes

    • Iced Pumpkin Spice Latte is a fall favorite of coffee drinkers nationwide! Served hot or cold, this popular espresso drink can be made so easily at home that there is no need to go anywhere for this spiced treat!
    • Pumpkin Streusel Bread is the absolutely perfect combination of tender and moist pumpkin bread and crunchy, sweet brown sugar streusel! And it's a versatile recipe! Bake it in an 8 x 8 square cake pan for an equally perfect pumpkin coffee cake!
    • Pumpkin Zucchini Muffins are the most wonderful pumpkin muffins featuring the best flavors of fall and late summer! The perfectly moist muffins are sure to please the entire family!
    • Homemade Pumpkin Pie Spice is the best way to get large-batch fall baking underway! Blend your own batch up, and double or triple ( or more ) the quantity as fits your seasonal baking routine! The spice blend is easy to store away for later use!

    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

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    5 from 4 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
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    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!
    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/
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    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

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    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!

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