Y’all, these legit are the BEST Pumpkin Chocolate Chip Cookies you will ever taste. I keep them chewy and soft with a nice subtle pumpkin flavor in the mix! Plus I add some warm spices to the batter to give you all those Autumn fall. Get into this fall twist on my classic chewy chocolate chip cookies.
This post may contain affiliate links. Read our disclosure policy.
How to Make Pumpkin Chocolate Chip Cookies
Step 1: Whisk together the flour, cornstarch, salt, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground ginger in a bowl.
Step 2: Combine the pumpkin puree, butter, and both the granulated and brown sugar in a separate mixing bowl.
Step 3: Mix on high speed to cream together until the mixture is light and fluffy.
Step 4: Add eggs and beat until fully incorporated. Add in the pure vanilla extract and mix again.
Step 5: Add the flour mixture in three intervals beating using low speed until mixed up.
Step 6: Add chocolate chips and butterscotch chips and stir them into the pumpkin cookie dough.
Step 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.
Step 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.
Pumpkin Chocolate Chip Cookies Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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.
Nutrition
Recipe Tips
- 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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Ingredient Notes
- 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 Help
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.
pinterest 
facebook 
twitter 
email
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!!