Pumpkin Chocolate Chip Cookies are soft and chewy with just the perfect amount of pumpkin flavor and chocolate chips! These cookies are so delicious and wonderful to make for holidays like Thanksgiving and Christmas!
Pumpkin Chocolate Chip Cookies
These are the absolute BEST pumpkin spice chocolate chip cookies! They have a soft texture with lots of pumpkin flavor and chocolate chips throughout. Plus, the cookies stay soft and pillowy for days. They will definitely become your new favorite fall cookie too.
- brown sugar
- canned pumpkin puree (not pumpkin pie filling)
- vanilla extract
- all purpose flour
- quick-cooking oats
- baking soda
- ground cinnamon
- semi-sweet chocolate chips
The best thing about these pumpkin chocolate chip cookies is that they are very easy to make. Just mix everything together, scoop the batter onto a pan, and bake. The cookie dough will be perfect every time (and we don’t judge if you taste the cookie dough).
In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg, and vanilla. In a medium bowl, make the flour mixture by combining the flour, oats, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to creamed mixture. Stir in chocolate chips. Drop by tablespoons 2 inches apart onto ungreased baking sheets. I use a cookie scoop size #50 to make these cute-sized cookie dough balls. However, a regular spoon works too:)
Bake in the oven for 11-13 minutes or until lightly browned. Let cool for 10 minutes before removing to wire racks. These Chocolate chip pumpkin cookies have a unique, incredible flavor and they’re an easy-to-make treat. Always a must on the fall baking list.
Storing + Freezing
Once they have baked and cooled, store the cookies in a covered airtight container for up to 7 days. The longer they sit, the more flavor they develop. You may also freeze the baked cookies for up to 3 months. When ready to enjoy, let thaw on the counter until no longer frozen.
Tips for the Best Pumpkin Chocolate Chip Cookies
- Use canned pumpkin – for best consistency
- Don’t use canned “pumpkin pie filling” – it has added sweeteners and spices.
- Don’t over-mix dough – Over-mixing makes the cookies will be flatter.
- Do not grease the cookie sheet – The butter will help the cookies not stick. However, using parchment paper or a baking mat works too.
- Add in extras like chopped pecans or walnuts, additional teaspoons of pumpkin pie spice, ground nutmeg, ginger, raisins, or allspice to the pumpkin mixture
More Autumn Desserts by The Blogette To Try Next:
Pumpkin Chocolate Chip Cookies
- mixing bowls
- Measuring cups and spoons
- Baking sheets
- Cooling rack
- Optional: parchment paper or baking mat
- Optional: handheld mixer
- ¾ cup butter, softened
- 1 cup packed brown sugar
- ½ cup sugar
- 1 (15 ounce) can pumpkin puree (use half)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350°
- In a large mixing bowl, cream the butter and sugars
- Beat in the pumpkin, egg, and vanilla
- In another bowl, combine the flour, oats, baking soda, cinnamon, and salt
- Gradually add to creamed mixture
- Stir in chocolate chips
- Drop by tablespoons 2 inches apart onto ungreased baking sheets
- Bake for 11-13 minutes or until lightly browned
- Let cool for 10 minutes