Pumpkin Chocolate Chip Cookies put an autumn twist on an old familiar favorite! Regular chocolate chip cookies get a fall makeover with the addition of pumpkin puree and pumpkin pie spices. These are so good, you might just find yourself making them year-round!
Pumpkin Chocolate Chip Cookies
It’s hard to top regular chocolate chip cookies, but when the days start to get colder and the leaves start to change color, my mind and my stomach turn to traditional fall baking flavors and ingredients. Cinnamon, apples, pears, ginger, and of course, pumpkin. So how better to ease into fall baking than to give everyone’s favorite cookie a little autumn makeover?
These Pumpkin Chocolate Chip Cookies share a lot of similarities with regular chocolate chip cookies, but with 2 additional ingredients: pumpkin puree, and pumpkin pie spice.
For the puree, you’ll want to be sure that you’re using pure pumpkin and not pumpkin pie filling. The pie filling has a lot of added ingredients, including a bunch of extra sugar, that we don’t need in this particular recipe. So make sure you’re using the right type of canned pumpkin!
The pumpkin pie spices are somewhat subtle, but add a really lovely blend of warming flavors to the cookies.
Making Homemade Pumpkin Pie Spice
Pumpkin Pie Spice is a seasoning blend that is found at most large grocery stores, but if you don’t have it in your pantry, there’s not need to make an extra trip–you can quickly stir some up at home instead! To make the tablespoon of pumpkin pie spice called for in this recipe, you can use 1.5 tsp cinnamon, 3/4 tsp ginger, 3/4 tsp allspice, and 1/4 tsp nutmeg.
If you’re missing multiple spices from this list, I would say to use whatever you do have, and then go extra-heavy on the cinnamon. It may not be quite as flavorful as it would be if you used the full spice blend, but the cookies will still taste great, and that’s what matters!
These Pumpkin Chocolate Chip Cookies not only have a great flavor, but a great texture too. The pumpkin makes them a bit softer and more cakey than traditional chocolate chip cookies, although they still have the crisp edges and soft center we know and love. The extra moisture also means they keep very well–no dry and crumbly cookies here!
More Chocolate Chip Cookie Variations:
- Pumpkin Chocolate Chip Cake
- Peanut Butter Banana Chocolate Chip Cookies
- Truffle-Stuffed Chocolate Chip Cookies
- Gingerbread Chocolate Chip Cookies
- Raspberry Truffle Skillet Cookies
Pumpkin Cookie and Cake Recipes You’ll Love:
- Cinnamon Swirl Pumpkin Pound Cake
- Pumpkin Bundt Cakes
- Devil’s Food Cake with Pumpkin Butterscotch Frosting
- Pumpkin Layer Cake
- Pumpkin Chocolate Chip Bars
Pumpkin Chocolate Chip Cookies
- 13.5 oz all-purpose flour (3 cups)
- 2 tsp baking powder
- 1 tsp salt
- 1 TBSP pumpkin pie spice
- 6 oz butter at room temperature (3/4 cup)
- 9.3 oz light brown sugar (1 1/4 cups)
- 7 oz sugar (1 cup)
- 2 tsp vanilla
- 2 large eggs at room temperature
- 8 oz canned pumpkin (1 cup)
- 12 oz semi-sweet chocolate chips (2 cups)
- In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice, and set aside briefly.
- Combine the butter and both sugars in the bowl of a large mixer fitted with a paddle attachment. Beat them together for 1-2 minutes, until light and fluffy.
- With the mixer running on low, add the eggs one at a time, beating well after each addition. Add the vanilla and mix it in.
- Keep the mixer on low, and add a third of the flour mixture. Mix until just a few streaks of flour remain, then add half of the pumpkin mixture. Continue to alternate adding the dry and wet ingredients, and when they are almost entirely mixed into the dough, stop the mixer and scrape down the bottom and sides of the bowl well.
- Add the chocolate chips and stir to incorporate them. Press a layer of cling wrap on top of the dough and refrigerate for at least 2 hours or longer, until well-chilled.
- When you're ready to bake the cookies, preheat the oven to 350 F and line your baking sheets with parchment. Scoop the cookie dough in heaping tablespoons onto the baking sheets about 2 inches apart.
- Bake the cookies for 13-15 minutes, Look for them to darken around the edges and the raw shine in the middle to be gone. They are a cakey cookie so they won't get crispy, but they should loose any gooey-ness.
- Cool the cookies completely on a wire rack, then enjoy!