This pumpkin cookie recipe is always a hit in our house and will be in yours too! We might even dare call this the best pumpkin recipe for cookies.
Made from scratch (no bake mix used) you will be extra proud of how these turned out and even more surprised at how easy they are to make too!
If your kids love cookies as much as mine, these will not last long in your house. If you are lucky to find enough pumpkin puree you might want to double this recipe!
A few other great dessert recipes to try are our Pumpkin Butterscotch Muffins Recipe, The Best Pumpkin Roll Recipe, and of course, you need this amazing Pumpkin Cinnamon Rolls Recipe for a tasty breakfast or dessert!
Ingredients Needed For The Best Pumpkin Chocolate Chip Cookies:
- Softened butter
- Sugar
- Eggs
- Pumpkin puree
- Salt
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Vanilla extract
- Chocolate chips
How To Make The Best Pumpkin Chocolate Chip Cookies Recipe
To make pumpkin cookies, begin by preheating the oven to 350 degrees.
Then in a large mixing bowl, using either a stand mixer or hand mixer, cream together the butter and sugar.
Next, add in the eggs, pumpkin, and vanilla extract and mix it all together well.
Once that is done, add in the salt, baking powder, baking soda, cinnamon, nutmeg, and flour, then continue to combine everything together.
Now that the dough is made, fold in the chocolate chips gently.
Using either a cookie scoop or spoon, drop large tablespoonfuls of cookie dough onto the cookie sheet.
Bake the cookies in the preheated oven for 11-13 minutes.
Once the pumpkin cookies are done baking, let them rest on the cookie sheet for 5 minutes and then move them to a wire rack to finish cooling off.
When they are cooled off (if you can wait that long) then they are ready to eat!
These are great to have available for this pumpkin cookie recipe:
- Large mixing bowl
- Hand or stand mixer (THIS is a great mixer)
- Wooden spoon
- Cookie scoop (one of THESE will work great!)
- Cookie sheet
- Spatula
- Wire cooling rack
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Do Pumpkin Cookies Need To Be Refrigerated?
While these pumpkin chocolate chip cookies do not NEED to be stored in the refrigerator, they will stay fresher longer if you do.
Store them in an airtight container and keep them in the fridge or freezer to keep them fresh the longest. That is if you think they will last that long. 😉
Interested In Making Your Own Pumpkin Puree?
Want to learn how to make your own pumpkin puree with one of the many pumpkins you might have around your house this time of the year? Then you need to check out this awesome how to make homemade pumpkin puree recipe from The Pioneer Woman!
Want More Easy Dinner Ideas?
Have you checked out our YouTube channel? We show you how to make our favorite recipes right in our own kitchens!
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.
We are so excited to share these recipes with you.
If you enjoy all the pumpkin recipes, try these out too!
- The BEST Pumpkin Chocolate Chip Bread Recipe
- Pumpkin Chocolate Chip Pancakes Recipe
- Instant Pot Pumpkin Snickerdoodle Bread
- Pumpkin Sheet Cake Recipe
- White Chocolate Cheesecake Pumpkin Cookies Recipe
The Best Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- ½ cup butter softened
- 2 cups sugar
- 2 eggs
- 1 ½ cups pumpkin puree
- ¾ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ Tablespoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla
- 3 ½ cups flour
- 1 10-12 ounce bag chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter and sugar. Add in eggs, pumpkin, and vanilla mix well.
- Add in the remaining dry ingredients and stir, then fold in chocolate chips.
- Drop by large tablespoonfuls onto a cookie sheet. Bake for 11-13 minutes. Remove from oven and let rest on cookie sheet for 5 minutes, then move to a wire rack to finish cooling.
Nutrition
Equipment
- Baking Sheet
- Cooling Rack
Recipe Details
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Followed this recipe exactly and the cookies never spread out at all. They stayed in round balls. Is that normal?
