Y’all, let me tell you about the BEST Pumpkin Chocolate Chip Cookies your taste buds will ever have the pleasure of meeting! These babies are the legit definition of chewy, brimming with warm, cozy Autumn spices. Trust and believe, these pumpkin chocolate chip cookies are about to fulfill every single one of your Fall cravings and raise the bar for any other recipe trying to compete! Get into this fall twist on my classic chewy chocolate chip cookies.
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When it comes to classic American desserts, there are a few that immediately come to mind: apple pie, cheesecake, brownies, and best of all, chocolate chip cookies. This fall twist on the classic is so bomb y’all. This pumpkin chocolate chip cookie recipe is gonna feed your Autumn cravings and then some.
The Lowdown of This Pumpkin Chocolate Chip Cookies
Cuisine Inspiration: Fall Baking Vibes
Primary Cooking Method: Baking
Dietary Info: Can be made gluten-free with ingredient swaps
Key Flavor: Pumpkin Spice inside a chewy, soft chocolatey package
Skill Level: Easy y’all (No Sweat Fam!)
Fall Remix on a Classic
If you love a classic chewy melty chocolate chip cookie but want to spice it up, you will love this pumpkin twist. The warm spices and pumpkin puree drop that Autumn flavor bomb like nobody’s business.
Super Easy
Baking cookies is one of those easy treats you can make with limited time. If you can toss ingredients into a mixer bowl and scoop some dough, you can make these delish cookies.
Crowd Pleaser
When the weather cools down, you can throw these together for bake sales or for Friendsgiving if you need to.
Ingredients You’ll Need to Make Pumpkin Chocolate Chip Cookie Recipe
- The Base: We will be using all-purpose flour with a bit of cornstarch. These create a chewier foundation for our soft cookies.
- Leavening: Baking powder and baking soda give your pumpkin cookies a nice rise.
- Spices: We throw warm spices like cinnamon, nutmeg and ginger to bring out the pumpkin spice vibes.
- Pumpkin puree: We add just enough to give a hint of bomb pumpkin flavor without being overwhelming. I used canned Libby’s by the way for ease.
- Butter: I use unsalted butter for the most control over the salt content plus it adds such wonderful richness to the cookies.
- Sugar: We use a combo of granulated sugar and brown sugar to keep these cookies soft and chewy.
- Chips: I use a blend of chocolate chips and butterscotch chips, and let me just say, they are delish in this cookie base.
- Eggs: You will need one egg and two egg yolks to build our cookie binder. Make sure they are at room temperature before mixing in.
- Vanilla extract: This adds aromatic warmth to the cookie recipe.
How to Make Pumpkin Chocolate Chip Cookies
What to Serve With this Soft Pumpkin Chocolate Chip Cookie Recipe
- Take these to a fall bake sale along with these apple pie bars, apple cider cake, or this brown sugar pound cake.
- Hand them out to Halloween trick-or-treaters along with these pumpkin cupcakes.
- They bring all the fall feels to game day. Serve them up with pizza rolls, buffalo wings, and lemon pepper wings.
Recipe Substitutions
- Butter: You can use salted butter instead but make sure you leave out the salt in the recipe.
- Sugar: Feel free to play around with the ratios or even use all granulated sugar or all brown sugar if that’s all you have around. Just note that all granulated will make a crispier cookie and using all brown sugar will make a softer cookie.
- Chips: You can go with all chocolate chips or even all butterscotch here if you prefer.
- Swap the Spices. You can use pumpkin spice blend or apple pie spices to replace all the different spices.
Recipe Variations and Additions
- Go Gluten-Free: Replace the flour with your fave 1:1 ratio gluten-free baking flour. The texture may change a bit but they will still be delish.
- Triple Chip It Up: Replace some of the chocolate and butterscotch chips with white chocolate chips for a fun flavor switch up.
- Get Nutty: Add more texture by throwing in some chopped pecans or walnuts.
- Go Crispy: Leave out the cornstarch and bake a little longer to make the cookies more crisp.
Expert Tips for Making the Best Chocolate Chip Pumpkin Cookies
- Add Cornstarch to Your Dough. This adds incredible chewiness to your cookies y’all. Don’t leave this magic ingredient out of the mix. The chewy texture is unbelievable!
- Let the Dough Chill for 24 Hours. I know, I know. It’s almost impossible to wait for your dough to chill but I promise you it’s worth it. Giving them the proper time to chill in the fridge takes them to the next level. The result is a firmer dough that makes for more perfectly shaped and better-textured cookies.
- Play with the Chocolate You Use. With any recipe, there are ways that you can make it your own if you’d like to do so. Cut your own chocolate chunks from your favorite bar of chocolate and add them in.
How to Store These
Throw your fully-cooled cookies to an airtight container. Store them a cool dry place at room temp.
How long will pumpkin chocolate chip cookies last?
They will last about a week on the counter at room temp.
Can I freeze chewy pumpkin chocolate chip cookies?
Yep, you know it! Freeze fully baked cookies in the freezer for up to three months. Just make sure they are wrapped well.
You can also freeze the cookie dough. I like to scoop the cookie dough onto a parchment-lined baking sheet and flash-freeze them. Then, transfer them to a container for storage. This way, you can easily take out exactly how many cookies you want to bake. Allow the cookie dough to thaw out in the fridge, and then bake as instructed.
Frequently Asked Questions
Yep you can boos but with a little caution. Homemade puree is often more watery than canned pumpkin. Make sure your pumpkin is drained well and you may even want to squeeze it in a bit of cheesecloth before adding it to your cookie batter.
For sure boos! You can store in the fridge up to 2 days before you bake them off. Also you can freeze if you need to make even more far ahead of time.
You want to grab the pumpkin puree. The pumpkin pie filling has additional sugar and spices already added so steer clear of that boos.
I just know you’re gonna fall for these chewy pumpkin chocolate chip cookies! They’re the ultimate treat for your fall parties, but hey, between us, they’re too good to save just for one season – enjoy them anytime! Do you boo! Each bite is soft, chewy, and bursting with that chocolate and caramel magic. What more could you want? Get into this recipe y’all.
More Pumpkin Recipes
- S’mores Pumpkin Pie
- Pumpkin Pound Cake
- Pumpkin Cider Doughnuts
- Pumpkin Swirl Cheesecake Bars
- Pumpkin Cinnamon Rolls
- Pumpkin Cupcakes
- Pumpkin Lava Cakes
Pumpkin Chocolate Chip Cookies Recipe
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Equipment
Ingredients
- 2 ⅔ cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 6 tablespoons pumpkin puree
- 1 cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- 1 ½ cups packed brown sugar
- 1 large egg at room temperature
- 2 large egg yolks at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350 degrees. In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground ginger and put aside.
- In the bowl of your mixer, add pumpkin puree and butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
- Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.
- Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips and butterscotch chips.
- Place dough in the refrigerator for at least 1 hour. Two hours is even better.
- Scoop cookie dough in balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 1½ inches apart.
- Bake 10-12 minutes. Cookies may seem undone but remove from oven.
Notes
- Transfer your fully cooled cookies to an airtight container. Store them a cool dry place at room temperature for up to a week. If it’s warm in your kitchen you can store them in the fridge which will also make them last a bit longer.
- Freeze fully baked cookies in the freezer for up to three months. Just make sure they are wrapped well.
- If you want to freeze the cookie dough, scoop the cookie dough onto a parchment lined baking sheet and flash freeze them. Then transfer them to a container for storage. This way you can easily take out exactly how many cookies you want to bake. Allow the cookie dough to thaw out in the fridge and then bake as instructed.
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I need these to be in my over and in my belly!
YES!!!
These look amazing….and with butterscotch chips!! So good!!
They really add something!
I love the butterscotch pumpkin combo — yum!
I love Pumpkin and Chocolate! I am going to have to make these!
Same here! Great combo!
These cookies look so delicious! Love the cinnamon, nutmeg, and ginger in here 🙂
Same here! It really gave the pumpkin great flavor!
Oh hallo. I need these in my life YESTERDAY. Eeeeee!
Why yes you do!
Oh yeah! Such a great fall cookie!
I love them so much!
Oh, I love butterscotch + pumpkin together! Such an awesome combination.
I love that combo too!
Yes, please!! These cookies look incredible!!
Hooray!
Now these are calling my name! What a delicious treat!
Oh yeah!!