These pumpkin chocolate chip cookies are the dreamiest cookie for fall!
You won’t believe how soft and chewy these amazing pumpkin chocolate chip cookies are! Lightly spiced and full of sweetness, they’re cookie perfection!
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Homemade chocolate chip cookies are one of my absolute favorite treats. Especially when they’re soft and chewy (with lightly crisp edges, of course), as all good cookies should be!
And when fall comes around and I crave all things pumpkin, I tend to make pumpkin versions of all of my favorites!
The only trouble is, I have often found that many pumpkin chocolate chip cookies are more cake-like in texture, sort of like the top of a muffin would be. While there’s nothing wrong with that, it just isn’t a proper cookie, if you ask me!
So I set out to create the most perfect pumpkin chocolate chip cookie, and by George, I think I’ve found it!
These are right up there with pumpkin snickerdoodles as deserving all the heart eyes!
More Delicious Pumpkin Treats:
- Old-Fashioned Pumpkin Bread
- Pumpkin Pecan Cobbler
- Pumpkin Whoopie Pies
- Pumpkin Donut Holes
- Pumpkin Spice Cupcakes
- Pumpkin Bundt Cake
Why You’ll Love These Pumpkin Chocolate Chip Cookies
First and foremost, these cookies are super good. Like, I want to eat ten at a time good.
Not only that, but they’re also easy to make! Basic staple ingredients transform into these soft and chewy cookies, plus the light spice pairs so beautifully with the melty chocolate. {swoon}
These cookies are also eggless, which can be great if you have dietary restrictions or just don’t have any eggs on hand! The pumpkin puree serves as the binder in this cookie, so no eggs are necessary.
There’s just enough pumpkin puree to add a hint of flavor and also keep the cookies soft, without turning them into a cake-like cookie.
Basically, they are perfect for fall and should grace everyone’s Thanksgiving dessert table, if you ask me!
If you love all things chocolate, you should also try this marbled cookie brownie recipe!
How to Make Pumpkin Chocolate Chip Cookies
It’s really easy to whip up a batch of these cookies, and I’m willing to bet they’ll become a favorite in your home as soon as you do!
Ingredients You’ll Need:
- Butter
- Brown Sugar
- White Sugar
- Pumpkin Puree
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Pumpkin Pie Spice
- Chocolate Chips
How to Make It:
(Full printable recipe available below)
Cream butter and sugars. First, you’ll use a mixer to cream together the butter and both sugars. Next, you’ll add the pumpkin puree and vanilla, mixing until combined.
Add dry ingredients. Next, you’ll add in the flour, baking soda, salt, and pumpkin pie spice, mixing at low speed just until combined. Then you’ll add in the chocolate chips, stirring just until they’re combined.
Shape and bake. Last, you’ll shape the cookie dough into balls and put them on a baking sheet. Pop them in the oven and that’s it!
Notes and Adaptations:
- Feel free to add nuts if desired.
- You can increase the pumpkin spice if you desire a stronger spice flavor.
- Want to make half of a batch? Check out our tips for how to halve any ingredient.
Recommended Equipment:
Easy Pumpkin Chocolate Chip Cookies
These easy pumpkin chocolate chip cookies are soft and chewy and perfect for fall!
Ingredients
- 12 Tbsp butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 6 Tbsp pumpkin puree
- 1 tsp vanilla extract
- 2/14 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 tsp pumpkin pie spice
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 300F and line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and both sugars.
- Add in pumpkin puree and vanilla extract, beating well to combine.
- With the mixer on low speed, add in flour, baking soda, salt, and pumpkin pie spice, mixing just until combined.
- Add in the chocolate chips and stir just until combined.
- Scoop dough out by scant 1/8 cup and roll into a ball. Place dough balls onto prepared baking sheet (I can usually fit 9 per baking sheet) and bake for about 20 minutes, until edges are done but center is still soft.
- Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
Notes
- Feel free to add nuts if desired--pecans or walnuts would be tasty!
- If you want to have a stronger pumpkin spice flavor, you can increase the amount to 1.5 or 2 tsp.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 158
