Rich and chewy with the flavors of brown sugar, vanilla, and pumpkin spice, these Pumpkin Chocolate Chip Cookies are the perfect treat to bake up in less than an hour!
Who doesn’t love a great chocolate chip cookie, right?
This is a fun and festive fall spin on America’s sweetheart cookie. In addition to the usual flavors of butter, brown sugar, and vanilla, we use a bit of pumpkin puree and pumpkin pie spice to take these to the next level!
Next time you’re craving chocolate chippers, whip these up. They take less than an hour and only need a couple things more ingredients (pumpkin puree and pumpkin pie spice!) in addition to regular chocolate chip cookies.
And these Pumpkin Chocolate Chip Cookies aren’t just delicious! They also have perfect texture: crispy outside, soft + chewy inside.
Don’t wait until fall to make these cookies. If you have a can of pumpkin in your pantry, give them a try. They’re sure to become a new favorite!
The Best Pumpkin Chocolate Chip Cookies
- Unsalted butter
- Light brown sugar
- Pumpkin puree
- Egg yolk
- Vanilla extract
- All-purpose flour
- Pumpkin pie spice
- Baking soda
- Chocolate Chips
How to Make Pumpkin Chocolate Chip Drop Cookies
- Make sure the butter is slightly (but not fully) melted.
- Use a handheld electric mixer to cream together the butter and brown sugar in a large bowl. Beat in the rest of the wet ingredients.
- Add all the dry ingredients to the wet ingredients.
- And beat to combine.
- Stir in the chocolate chips.
- Scoop out the dough into balls.
- Arrange them on a baking tray.
How to Store These Cookies
These cookies are best stored in an airtight food storage container at room temperature for up to 5 days.
You can also freeze Pumpkin Chocolate Chip Cookies in a freezer-safe container for up to 3 months! Let them thaw to room temperature before serving.
Equipment for This Recipe
Variations on This Recipe
- Coffee. Add up to 2 teaspoons of instant espresso powder.
- Nuts. Skip the chocolate chips, or in addition to them add up to 1 cup of chopped nuts.
- Butterscotch. Add up to 1 cup of butterscotch baking chips.
Tips for Making Pumpkin Chocolate Chip Cookies
- If you only have salted butter, that’s fine! Just skip the 1/4 teaspoon salt in this recipe.
- Make sure to use pumpkin puree, not pumpkin pie filling. Pie filling is sweetened and will make these cookies too sweet.
- Don’t be tempted to add the egg white here. It will make the cookie dough too wet and these cookies are perfect without it. Save it for something else (macarons, maybe?) or to make scrambled eggs for breakfast.
Pumpkin Chocolate Chip Cookies FAQs
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar, you can easily make your own. For this recipe, just mix 3/4 cup + 2 tablespoons white sugar with 1 teaspoon molasses.
What Spices Are in Pumpkin Pie Spice?
Pumpkin pie spice is a mix of cinnamon, nutmeg, cloves, allspice, and ginger.
If you don’t have pumpkin pie spice on hand, for this recipe you can use 1 teaspoon cinnamon + 1/2 teaspoon nutmeg.
How Do I Know When Cookies Are Done?
These cookies are done when they’re set along the outside, but still look a touch doughy in the center.
Like any chocolate chip cookies, we want these chewy! If you wait to pull them out of the oven when they no longer look doughy in the middle, they will be overcooked. This is because they continue to cook on the hot baking tray even once they’re out of the oven.
More Pumpkin Dessert Recipes to TryInstagram. Xoxo, Faith
Pumpkin Chocolate Chip Cookies
- 1 1/2-Tablespoon Scoop
- Silpat Liners
- Large Baking Tray
- 1/3 cup unsalted butter slightly melted
- 3/4 cup light brown sugar lightly packed
- 1/4 cup pumpkin puree not pumpkin pie mix
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup semi-sweet chocolate chips divided
- Preheat the oven to 325F. Line 3 large baking trays with parchment paper or silpat liners.
- Use a handheld electric mixer to cream together the butter and brown sugar in a large bowl. Beat in the pumpkin puree, egg yolk, and vanilla. Add the flour, pumpkin pie spice mix, salt, and baking soda, and beat to combine. Use a wooden spoon to stir in 3/4 cup chocolate chips.
- Scoop the dough out with a 1 1/2-tablespoon ice cream scoop and arrange the dough balls about 3 inches apart on the prepared baking trays. Divide the remaining 1/4 cup chocolate chips on top, lightly pressing them into the dough balls.
- Bake the cookies until they’re set along the outside, but still a touch doughy in the center, about 10 to 13 minutes, rotating the trays once halfway through. Let the cookies cool on the trays before removing (they will continue cooking and set as they cool).
- Store these cookies in an airtight food storage container at room temperature for up to 5 days.