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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.
If you want the enjoy the taste of pumpkin cookies but are short on time, don’t miss my recipe for 3-Ingredient Pumpkin Cookies! And if simple pumpkin recipes are your jam, you’ll love these 2-Ingredient Pumpkin Brownies.
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 Easy Pumpkin Desserts:
If you love pumpkin as much as I do, check out my collection of pumpkin dessert recipes! Here are just a few of my favorites:
Cookie Dough Frosting
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 unsalted 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 extract
- 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!
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
These look amazing! I’m so with you that I am all about all flavors that are fall. Thanks for the tip on getting the right kind of pumpkin. Can’t wait to try !!
Fall is my FAVORITE season for baking! Pumpkin spice everything, please!
Seeing the other side of the world go into fall makes me so jealous that we’re now in Spring over here in Australia (although I am looking forward to the warmer weather!), and it’s also got me very curious about various pumpkin desserts. I just cannot imagine pumpkin being good in desserts, but every raves about things like pumpkin pie, so it must be good! I hope to try a variety of pumpkin treats soon and see what the fuss is all about.
Honestly, spring in Australia sounds very dreamy! 🙂 Pumpkin desserts are probably an acquired taste, but having grown up on them, they are so evocative of fall to me. I’d be interested to know what you think once you have a chance to try some.