These Pumpkin Chocolate Chip Cookies are super easy to make, soft & chewy, freezer-friendly, and SO DELICIOUS! Perfect for the holidays alongside my Chewy Gingersnaps Cookies and Snickerdoodle Cookies!

The cover of the Pumpkin Chocolate Chip Cookies post which shows a pile of cookies on a cooling rack soon to be eaten up.

When fall comes, I’m all about everything pumpkin:

But I’m also a sucker for chocolate.
So I figure, why not make pumpkin chocolate chip cookies and have the best of both worlds?!

Freshly baked cookies shown from the side. Laying on a piece of parchment paper and a cookie sheet.

Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are everything you love about traditional chocolate chip cookies:

Easy to make
Soft and chewy
Freezer-friendly
DELICIOUS!

But when you add the pumpkin puree and a special blend of traditional fall spices?
Oh my goodness… it’s a whole new world, folks!

Ingredients for Healthy Pumpkin Chocolate Chip Cookies

If you’re a fan of pumpkin and/or a fan of cookies, you probably have the majority of the ingredients for a healthy pumpkin chocolate chip cookies recipe already in your pantry:

Butter
Sugar
Vanilla
Pumpkin
Flour
Salt
Baking powder
Baking soda
Cinnamon + ginger + nutmeg + clove
Chocolate chips

Six golden brown pumpkin chocolate chip cookies from a birds eye view. They are laid on parchment paper and a cookie sheet.

These cookies in particular are HEALTHIER than the traditional recipes you’ll find at places like Taste of Home, Delish or Food Network, thanks to three simple swaps:

Sugar. Use a less processed and healthier sugar instead of white granulated sugar. I recommend coconut sugar.
Flour. Use whole grain flour instead of all purpose. I recommend einkorn.
Chocolate. Use dark chocolate chips instead of the typical semi-sweet chocolate chips.

As for the pumpkin, it doesn’t really matter what brand you choose. Libby’s is the most popular, but I’ve used Walmart-brand and ALDI-brand too!

In this recipe, it’s the pumpkin! Not only does the pumpkin eliminate the need for eggs, but it’s this awesome vegetable that also keeps our cookies super soft and chewy!

A hand holding a single whole delicious cookie. In front of a white blurred background, with other blurry cookies seen at the bottom of the photo.

This pumpkin chocolate chip cookie recipe comes together really quickly:

Combine all of your wet ingredients and mix well.
Add your dry ingredients and mix JUST until combined.
CHILL 30 MINUTES.
Scoop, bake and enjoy!

Tips for Easy Pumpkin Chocolate Chip Cookies

Chill the dough for 30 minutes. This is mandatory for this recipe and cannot be skipped! Please make sure you plan accordingly.
Use a cookie scoop. I absolutely LOVE this cookie scoop because it makes all of my cookies the same size. Plus the kids don’t argue over who gets the bigger cookie!!
After you roll the dough, press it down gently. This cookie won’t spread much, so you’ll want to press down gently to get a more disc shape than ball shape.

A snapped cookie showing a crisp outer shell around a moist and delectable center. In front of a blurry background with cookies at the bottom of the picture.

More Easy Pumpkin Recipes

Pumpkin Chocolate Chip Cookies

Print Recipe

These Pumpkin Chocolate Chip Cookies are super easy to make, soft & chewy, freezer-friendly, and SO DELICIOUS! Perfect for the holidays!

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 31 minute
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Line a large baking sheet with a silpat mat.
In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together 1/2 cup of melted butter and 1/2 cup of sugar until it’s light in color, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
Add 1/2 cup of pumpkin puree and 1 tsp of vanilla extract and beat until everything is well incorporated, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
Add 1 1/2 cups of flour, 1 1/2 tsp of cinnamon, 1/2 tsp of salt, 1/2 tsp of baking powder, 1/2 tsp of baking soda, 1/4 tsp of ginger, 1/4 tsp of nutmeg, 1/8 tsp of clove and 1/2 cup of chocolate chips and mix on low JUST until combined.
Using a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
When you’ve scooped all the cookies, working with one at a time, PRESS (not roll) the double scoop of dough into a ball using the palm of your hands. Place the dough back onto the baking pan and press down slightly. Repeat the process for all the cookies.
Chill the dough for 30 minutes. This is a required step that you cannot skip.
When you’re ready to bake, preheat the oven to 350F.
Bake the cookies for 10-12 minutes and allow to cool on the baking pan for 10 minutes before placing them on a cooling rack to cool completely.