Pumpkin Chocolate Chip Cookies

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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Pumpkin chocolate chip cookies on the table with three stacked on top of each other in front of more on a wire rack.

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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

Closeup of Jocelyn in pink dress smiling

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!)

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.

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.

When the weather cools down, you can throw these together for bake sales or for Friendsgiving if you need to.

Ingredients to make pumpkin chocolate chip cookies on the table before mixing up.
  • 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.ย 
  • 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:ย  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

Flour and spices added to a mixing bowl on white countertop
1
Whisk together the flour, cornstarch, salt, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground ginger in a bowl.
Pumpkin puree, butter and sugars in a mixing bowl on white countertop
2
Combine the pumpkin puree, butter, and both the granulated and brown sugar in a separate mixing bowl.
Pumpkin cookie batter mixed in stand mixer bowl until blended on white background
3
Mix on high speed to cream together until the mixture is light and fluffy.
Eggs added to chocolate chip pumpkin cookie dough
4
Add eggs and beat until fully incorporated. Add in the pure vanilla extract and mix again.
Flour mixture added to pumpkin chocolate cookie batter in mixer bowl on white background
5
Add the flour mixture in three intervals beating using low speed until mixed up.
Chocolate and butterscotch chips tossed into cookie batter before mixing up
6
Add chocolate chips and butterscotch chips and stir them into the pumpkin cookie dough.
Chocolate chip pumpkin cookie dough being scooped onto a parchment lined baking sheet before baking
7
Chill the dough in the fridge then scoop the cookie dough into balls about the size of a tablespoon and place on a parchment paper-lined cookie sheet.
Pumpkin Chocolate Chip Cookies scattered on a wire rack on a white background
8
Bake the cookies for 10-12 minutes. Cookies may seem undone but remove from oven and let them continue to cook and firm up.

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. Itโ€™s almost impossible to wait for your dough to chill but I promise you itโ€™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 youโ€™d like to do so. Cut your own chocolate chunks from your favorite bar of chocolate and add them in.
Chewy pumpkin chocolate chip cookies cooling on a wire rack topped with a piece of white parchment.

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.

Pumpkin cookies with chocolate chips scattered on a piece of parchment.

Frequently Asked Questions

Can I use fresh homemade pumpkin puree instead of canned?

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.

Can I make the pumpkin chocolate chip cookie dough ahead of time?

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.

Do I need canned pumpkin puree or canned pumpkin pie filling for this recipe?

You want to grab the pumpkin puree. The pumpkin pie filling has additional sugar and spices already added so steer clear of that boos.

Chocolate chip pumpkin cookies on a piece of parchment on a round wire rack.

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 โ€“ 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

Chewy pumpkin chocolate chip cookies on a piece of parchment stacked on top at random angles.

Pumpkin Chocolate Chip Cookies Recipe

These are the absolute BEST Pumpkin Chocolate Chip Cookies that you will ever have! Chewy, moist and loaded with Fall spices, these cookies will satisfy those Fall cravings and give every other recipe a run for their money!ย ย 
5 from 5 votes
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course: Dessert
Servings: 24 cookies

Ingredients

  • 2 โ…” cups all-purpose flour
  • 2 teaspoons cornstarch
  • ยพ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ยฝ teaspoon ground nutmeg
  • ยผ teaspoon ground ginger
  • 6 tablespoons pumpkin puree
  • 1 cup unsalted butter softened to room temperature
  • ยฝ cup granulated sugar
  • 1 ยฝ 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 1ยฝ inches apart.
  • Bake 10-12 minutes. Cookies may seem undone but remove from oven.

Notes

Make sure you don’t forget the step of chilling your dough in the refrigerator.ย  It is crucial to make sure your cookies don’t spread too much.
Discover more tips, substitutions, and cookie variations in the post.
Storage Tips
  • 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.

Nutrition

Calories: 262kcal | Carbohydrates: 40g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 160mg | Potassium: 64mg | Sugar: 28g | Vitamin A: 875IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg
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Filed Under:  Cookies, Dessert and Baking, Fall Recipes, Oven

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5 from 5 votes (1 rating without comment)

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