Pumpkin Chocolate Chip Cookies

These scrumptious Pumpkin Chocolate Chip Cookies are cakey cookies made with pureed pumpkin and semi-sweet chocolate chips. They have the taste of pumpkin pie from spices like cinnamon, nutmeg, and cloves. 

The combination of pumpkin and chocolate is like a match made in heaven. They are going to go fast, so be prepared. If you like pumpkin, try pumpkin muffins, pancakes, and cream cheesecake.

Ingredient Notes and Substitutions

• Spices: ground cinnamon, nutmeg, and cloves. If desired, you can add 1/4 teaspoon ground ginger and allspice.
• Pumpkin puree, either canned or homemade, should not be confused with pumpkin pie filling, as the latter already has spices added to it.
• Vanilla extract: please use the pure stuff.
• Red food coloring: If you want the cookies to look more orange than brown, add 6-7 drops of red food coloring to the pumpkin mixture before blending in the flour.
• Chocolate Chips: chocolate chips are a key player, so use great-quality chips like Guittard or Ghirardelli. I like semi-sweet or dark chocolate.

How To Make Pumpkin Chocolate Chip Cookies

First, in a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. In a large separate bowl, stir together the pumpkin puree, brown sugar, vegetable oil, vanilla extract, and egg. Next, add the flour mixture to the pumpkin mixture in three increments, stirring until combined. Then, fold in the chocolate chips.

Using a cookie scoop, drop the cookie dough by rounded tablespoons onto a baking sheet covered with parchment paper or a silicone mat. Gently press several chocolate chips into the top of the cookies. Bake for 12-13 minutes. Cool the cookies for 5 minutes before moving them to cookie cooling racks.

Preparation Tips

• Cover the baking sheets with parchment paper or silicone baking mats.
• Make the first batch a test run and bake one or two cookies. This will help establish baking time. If the cookies spread too much, refrigerate the dough for several hours. If they do not spread enough, gently press them down with the backside of a spatula. I have always found that I need to flatten these cookies first, but all canned pumpkin and pumpkin puree have different amounts of moisture, so you may need to refrigerate the dough.
• For a little crunchy texture, add chopped pecans and walnuts. 
• Gently press a few chocolate chips into the tops of the cookies before baking for a beautiful presentation.

Store and Freeze

Store the cookies in an airtight container for up to 4 days or freeze them in a freezer-safe container for up to 2 months.

To freeze the dough, use a cookie scoop and place rounded scoops onto a parchment paper-covered baking sheet with a bit of space between the cookie balls. Place the baking sheet into the freezer. Once frozen, place the frozen cookie scoops into a freezer zipper bag or freezer-safe container.

When ready to bake, remove as many cookies as you would like to bake and place them on a parchment-covered baking sheet with a couple of inches between them. Let them thaw as the oven preheats. Bake as instructed.

More Cookie Recipes

Kitchen Sink Cookies

Iced Lemon Cookies

Double Chocolate Chip Cookies

Ginger Snap Cookies

Sugar Cookies

Potato Chip Cooki

Pumpkin Chocolate Chip Cookie Recipe

Delicious and easy cakey pumpkin cookies with pumpkin spice and semisweet chocolate chips.  These are my favorite fall cookies. 

4.91 from 20 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 208kcal

Author: Beth Pierce

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree either canned or fresh
• 1 cup brown sugar
• ½ cup vegetable or canola oil
• 1 teaspoon vanilla extract
• 1 large egg
• 6-7 drops red food coloring optional; see notes
• 2 cups semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees.  Cover baking sheets with parchment paper or silicone mats.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. In a large bowl, stir together pumpkin puree, brown sugar, vegetable oil, vanilla, egg, and optional red food coloring.  Add the flour mixture to the pumpkin mixture in 3 increments, stirring just until combined.  Fold in the chocolate chips.
• Using a cookie scoop, drop the cookie dough by rounded tablespoons onto the prepared cookie sheet.  Gently press several chocolate chips into the top of the cookies.  Bake for 12-13 minutes.  Let cool for 5 minutes before moving to cookie-cooling wire racks.

Notes

• Cover the baking sheets with parchment paper or silicone baking mats.
• Make the first batch a test run and bake one or two cookies. This will help establish baking time. If the cookies spread too much, refrigerate the dough for several hours.  If they do not spread enough, gently press them down with the backside of a spatula. I have always found that I need to flatten these cookies first, but all canned pumpkin and pumpkin puree have different amounts of moisture, so you may need to refrigerate the dough.
• For a little crunchy texture, add chopped pecans and walnuts. 
• Gently press a few chocolate chips into the tops of the cookies before baking for a beautiful presentation.

Nutrition

Calories: 208kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 113mg | Potassium: 134mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1607IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 2mg

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