Easy Pumpkin Chocolate Chip Cookies

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These pumpkin chocolate chip cookies are soft and chewy, warm and gooey, and perfect for fall! Make a double batch and freeze some for later…if you have any left!

Batch of pumpkin chocolate chip cookies on a cooling rack. Text overlay reads, "Pumpkin Chocolate Chip Cookies".

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

But I’m also a sucker for chocolate. Really, that’s a year-round indulgence.

So, I figure, why not make pumpkin chocolate chip cookies and have the best of both worlds?!

PUMPKIN CHOCOLATE CHIP COOKIES

These chewy pumpkin chocolate chip cookies are everything you love about classic chocolate chip cookies recipe:

Easy to make
Soft and chewy
Easy to double or triple
Freezer-friendly before or after baking
DELICIOUS!

But when you add the pumpkin puree and a special blend of traditional fall spices?

Oh my goodness… it’s a flavor explosion, folks!

Fresh batch of homemade pumpkin chocolate chip cookies on a parchment paper lined baking sheet pan.

HEALTHY PUMPKIN CHIP COOKIES INGREDIENTS

If you’re a fan of pumpkin or a fan of cookies, you probably have most of the ingredients for healthy pumpkin chip cookies already in your pantry:

Butter. We are starting with melted butter for this recipe, which gives a chewier texture to the cookie.
Sugar. Use less processed sugar instead of white granulated sugar. I recommend coconut sugar.
Vanilla Extract. Here’s how to make your own.
Pureed pumpkin. Make sure to grab canned pumpkin puree from the store, not pumpkin pie filling, or you can make your own pumpkin puree.
Flour. I use whole grain flour instead of all purpose flour. I like to make these einkorn flour chocolate chip cookies with pumpkin.
Salt. If you’re going to use salt, make sure it’s a good one like Ava Jane’s Kitchen that doesn’t have microplastics! You can get a free 8oz. bag of sea salt right now (just pay shipping and handling!).
Baking powder + baking soda. So the cookies turn out soft and chewy, not flat and dense.
Cinnamon + ginger + nutmeg + clove. You can also use Pumpkin Pie Spice instead.
Chocolate chips. Using dark chocolate chips instead of the typical semisweet chocolate chips is another way to cut down on the sugar in this recipe and make them just a little bit better for you.

You’ll notice there aren’t any eggs in these chocolate chip and pumpkin cookies. There’s enough moisture from the pureed pumpkin and enough lift from the baking soda and baking powder that a large egg isn’t necessary here.

HOW TO MAKE PUMPKIN CHOCOLATE CHUNK COOKIES

These pumpkin chocolate chunk cookies come together really quickly:

Step 1. Line a large baking sheet or two smaller baking sheets with a silpat mat or parchment paper.

Step 2. In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together melted butter and sugar until light in color, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.

Step 3. Add pumpkin puree and vanilla extract and whisk until everything is well incorporated, for about 2 minutes. Scrape down the sides of the bowl and the beater/blade.

Step 4. Add dry ingredients: flour, cinnamon, salt, baking powder, baking soda, ginger, nutmeg, cloves, and chocolate chips, and mix on low JUST until combined.

Step 5. Using a cookie scoop, scoop two scoops of dough per cookie onto the prepared cookie sheet. Leave about 2-3” of space between cookie dough balls. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)

Step 6. 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.

Step 7. Chill the dough for 30 minutes. This is a required step that you cannot skip.

Step 8. When you’re ready to bake, preheat the oven to 350F.

Step 9. Bake the cookies for 10-12 minutes. Allow the chewy pumpkin cookies to cool on the baking pan for 10 minutes before placing them on a wire rack to cool completely.

Store pumpkin chocolate chip cookies in an airtight container for up to 1 week or freeze for up to 3 months. You can also freeze cookie dough using this tutorial.

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

TIPS FOR THE BEST PUMPKIN CHOCOLAT CHIP COOKIES

Chill the dough for 30 minutes. This is mandatory for this recipe and cannot be skipped! Please make sure you plan accordingly. This helps the cookies keep a puffy, rounded shape instead of spreading and turning out flat.
Use a cookie scoop. I absolutely LOVE this cookie scoop because it makes all of my pumpkin chocolate chip 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. As long as you chill the dough first, the pumpkin choco chip cookies won’t spread much, so you’ll want to press down gently to get a more disc shape than ball shape.
Add chopped pecans with the chocolate chips for an extra indulgent cookie.

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

Still in a pumpkin mood? Me too! Try one of these other yummy pumpkin recipes:

A hand holding one of the delicious pumpkin chip cookies.

CHOCOLATE CHIP AND PUMPKIN COOKIES FAQS

What ingredient makes a cookie soft and chewy?

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

What brand of pumpkin is best for chocolate chip and pumpkin cookies?

For the pumpkin in cookies, it doesn’t really matter what brand you choose. You can make your own pumpkin puree or choose from the store. Libby’s is the most popular, but I’ve used Walmart-brand and ALDI-brand too!

Why are my pumpkin chocolate chip cookies sticky after baking?

Pumpkin chocolat chip cookies can turn out a bit sticky if the wet-to-dry ratio is off and there’s too much moisture in the cookie dough. They could also be slightly underbaked.

MORE EASY COOKIE RECIPES

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Pumpkin Chocolate Chip Cookies

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These pumpkin chocolate chip cookies are soft and chewy, warm and gooey, and perfect for fall! Make a double batch and freeze some for later…if you have any left!

Author: Tiffany
Prep Time: 40 minutes
Cook Time: 10-12 minutes
Total Time: 50-52 minutes
Yield: 20 cookies 1x
Category: Desserts
Method: Oven
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 ½ cup of melted butter and ½ cup of sugar until it’s light in color, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
Add ½ 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 ½ cups of flour, 1 ½ tsp of cinnamon, ½ tsp of salt, ½ tsp of baking powder, ½ tsp of baking soda, ¼ tsp of ginger, ¼ tsp of nutmeg, ⅛ tsp of cloves and ½ 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.

Notes

Chill the dough for 30 minutes. This is mandatory for this recipe and cannot be skipped! Please make sure you plan accordingly. This helps the cookies keep a puffy, rounded shape instead of spreading and turning out flat.
Use a cookie scoop. I LOVE this cookie scoop because it makes all of my pumpkin chocolate chip cookies the same size.
After you roll the dough, press it down gently. As long as you chill the dough first, the pumpkin chocolate chip cookies won’t spread much, so you’ll want to press down gently to get a more disc shape than ball shape.
Add chopped pecans with the chocolate chips for an extra indulgent cookie.