This is the best pumpkin chocolate chip cookie recipe! Full of pumpkin flavor, super moist and buttery with a perfectly crispy edge. These cookies are not cakey in the least and they’re just as good as our butterless chocolate chip cookies.
We know these pumpkin cookies will be your favorite cookie for fall. Also, check out all of our favorite cookie recipes.
Did you know that over half of Americans say that chocolate chip cookies are their favorite? This explains why almost seven billion are consumed every year! Half of them are homemade and we know a thing or two about homemade cookies!
So why not make a seasonal pumpkin chocolate chip cookie recipe that is the perfect cookie to enjoy in October and November.
Our pumpkin chocolate chip cookie recipe will trigger memories of autumn. A bite of one of these super moist cookies will transport you to your childhood days.
You’ll remember playing in the fallen leaves and the anticipation of Halloween. It’s the best time of the year, so get your cans of pumpkin out and let’s start baking!
Why You’ll Love This Easy Pumpkin Chocolate Chip Cookie Recipe
- These easy pumpkin cookies are simple to make using only one mixing bowl and no electric mixer! The ingredients are gently folded together using a spatula.
- These cookies have the best pumpkin flavor using pumpkin puree and pumpkin pie spice. We love our homemade version of pumpkin spice that you can make too.
- The cookies are NOT cakey! We worked hard to make sure this recipe would not have a cakey texture. They are super moist with a buttery, crispy edge. They have the consistency of a classic chocolate chip cookie.
- They’re chewy and delicious!
- Making pumpkin cookies is easy. Follow our step-by-step guide to ensure your finished batch is soft and chewy. Read on to find out how to make our special pumpkin cookies.
How to Make Pumpkin Chocolate Chip Cookies
All-Purpose Flour – We use King Arthur flour for this recipe. Flour is the structure of the recipe.
Pumpkin Puree – Libby’s canned pumpkin is perfect. It gives the cookies a super moist texture and pumpkin flavor.
Brown Sugar – Dark brown sugar or light will work for this recipe.
Granulated Sugar – Adds more sweetness to the cookies.
Baking Soda & Salt – Acts as a leavening agent in the cookies. The salt enhances the flavor of the ingredients.
Unsalted Butter – Gives richness and adds tenderness to the cookies
Egg – The egg acts as a stabilizer and also adds moisture to the recipe. It’s important to have an egg in a cookie recipe, even if there is a pumpkin.
Pumpkin Pie Spice – The perfect blend of spices that goes well with pumpkin. You can make your own pumpkin pie spice or you can also buy pumpkin pie spice already made.
Vanilla Extract – Enhances the flavors in the recipe.
Semisweet Chocolate Chips – Use semisweet, dark, or milk chocolate for these cookies. We prefer semisweet but any of them work.
In a mixing large liquid measuring cup add pumpkin puree, melted butter, vanilla extract, and the egg. Quickly mix.
In another bowl, combine flour, brown sugar, granulated sugar, baking soda, salt, and pumpkin pie spice. Quickly give it a whisk.
Pour the wet ingredients into the dry and gently fold using a spatula.
Add in the chocolate chips and gently stir.
Refrigerate the dough for 1 hour.
Preheat the oven to 350 degrees.
Prepare a baking sheet with parchment paper or a Silpat.
Using a 2″ cookie scooper and scoop 9 balls of cookie dough on one baking sheet.
Add a pinch, of course, of sea salt over the top of the cookie dough ball.
Bake for 13 minutes until the cookies are slightly puffy and golden brown. Do not overbake.
Let the cookies sit and cool for 10 minutes.
How to Store Pumpkin Chocolate Chip Cookies
After making pumpkin cookies, you’ll want to keep them fresh and great tasting. Once they’re out of the oven and cooled:
- Place them in a tightly sealed container.
- After 5 days refrigerate them.
- Freeze if there are any left after the first day. We highly doubt there will be.
Our pumpkin chocolate chip cookies don’t include frosting. This means they can stay fresh in a well-sealed container for up to five days. Any longer you should freeze them.
Quick tip – They taste so good right out of the freezer!
But this probably won’t be an issue. We guarantee that shortly after making pumpkin cookies, they’ll all be gone!
How to Freeze
The result is firm cookie dough. Firm dough improves the texture of your cookies.
Here’s how you can freeze your pumpkin cookies:
- Place a single layer of cookies in an airtight container
- Use plastic wrap or foil to cover the layer
- Place another layer of cookies over the foil or plastic
- Repeat until all the cookies are layered in the container
- Place the lid tightly on the container
- Place it in the freezer
Why Chilling the Dough Is Best
It’s always good practice to freeze any type of cookie dough. Pumpkin chocolate chip cookies are no exception.
Refrigerating the pumpkin chocolate chip cookie dough for at least 30 minutes. We suggest one-hour chills, but that’s not always possible. The butter also gives the flour time to fully hydrate. This will yield a beautiful cookie that’s not too flat and very flavorful.
Tips For Making The Best Pumpkin Cookies
Melted Butter – We use melted butter for these cookies for the ultimate chewiness. Once the butter is melted, let it cool to room temperature.
Refrigerate the Dough – This is crucial for getting the right texture. When you refrigerate the dough it allows the flour to hydrate and the fats to cool, which will slow the spread of the cookie when baking. It also enhances the flavor of the ingredients. We suggest an hour but 30 minutes will also work.
Let the Cookies Rest – These cookies need to sit for at least 10 minutes after they bake. As they firm up and cool, they will become chewy and even more flavorful.
Use Whole Ingredients – When baking any of our recipes, we recommend good quality ingredients like pure vanilla extract, organic eggs, real chocolate chips, whole fat butter and organic flour.
Canned Pumpkin – Always use canned pumpkin when baking. No need to make your own pumpkin puree, it actually won’t yield better results. Libby’s is perfect for this recipe.
Do Not Over Mix – The dough only needs to be mixed until the ingredients are combined. We don’t use an electric mixer for this recipe, just a large mixing bowl, and a spatula. Gently fold the ingredients until combined and that’s it!
Baking – It’s important that you don’t under-bake or over-bake the cookies. If they’re underbaked they will be super gooey and doughy. If they’re overbaked they’ll be dry.
Frequently Asked Questions
After making cookies, you can refrigerate the dough overnight. Place it in an airtight sealed plastic bag. Refrigerate for at least half an hour, but not longer than 24 hours.
Wondering how to make pumpkin cookies stay soft and chewy? After removing them from the oven, allow them to cool. Once cooled, place them in a sealed container or plastic bag.
This will ensure you can still enjoy their soft, chewy goodness!
Making cookies isn’t an exact science. You may miss a step and they don’t turn out quite as you expected.
Your cookies may be dry and/or tough if you added too much flour. Make sure and stick to the recipe. Also, don’t overmix the dough.
Fresh pumpkin may seem like the better choice. But we recommend Libby’s 100% Pure Canned Pumpkin.
The pumpkin taste is stronger when using Libby’s. Your cookies will have a rich flavor.
More Cookie Recipes You’ll Love
If you love baking cookies as much as we do, try these fantastic recipes out!
More Pumpkin Recipes You’ll Love
- Fluffy Pumpkin Pancakes
- Super Moist Pumpkin Bread
- Pumpkin Pie Milkshakes
- The Most Delicious Pumpkin Pie Recipe
- Pecan Pumpkin Pie Recipe
- The Best Pumpkin Panna Cotta
- Pumpkin Spice Ice Cubes
- Homemade Donut Holes with Pumpkin Filling
Fill Your Kitchen With the Smell of Pumpkin Cookies
Pumpkin cookies are an ideal treat for fall. Once you have the right recipe, you’ll fill your dessert menu with flavor.
Sugar and Charm have blended two of the most loved ingredients. Our pumpkin chocolate chip cookies are sure to be a hit with family and friends.
If you make this recipe, please leave a comment and a review below. We’d love to know what you think!
Pumpkin Chocolate Chip Cookies
- 1 1/2 cup all-purpose flour
- 3/4 cup brown sugar , dark or light
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1 tsp salt
- 1/3 cup pumpkin puree
- 1/2 cup butter, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- In a large liquid measuring cup add pumpkin puree, melted butter, vanilla extract and the egg. Quickly mix.
- In another bowl, combine flour, brown sugar, granulated sugar, baking soda, salt and pumpkin pie spice. Quickly give it a whisk.
- Pour the wet ingredients into the dry and gently fold using a spatula.
- Add in the chocolate chips and gently stir.
- Refrigerate the dough for 30 mins to 1 hour. We prefer 1 hour.
- Preheat the oven to 350 degrees.
- Prepare a baking sheet with parchment paper or a silpat.
- Using a 2" cookie scooper, scoop 9 balls of cookie dough on one baking sheet.
- Add a pinch of course salt over the top of the cookie dough.
- Bake for 13 minutes until the cookies are slightly puffy and golden brown. Do not over bake.
- Let the cookies sit and cool for 10 minutes.