This pumpkin chocolate chip 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. These cookies will not last long in your house!
Recipe Ingredient Notes
To make Pumpkin Chocolate Chip Cookies, you will need the following ingredients:
- Softened butter
- Sugar
- Eggs
- Pumpkin puree
- Salt
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Vanilla extract
- Chocolate chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Pumpkin Chocolate Chip Cookies
- Preheat the oven to 350℉.
- 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!
Storing Suggestions
Cookies are exceptionally easy to store and preserve quality.
- Freezing Cookie Dough: Roll the dough into balls, then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls with parchment paper between each layer in an airtight container. Store in the freezer for up to 3 months.
- Baked Cookies: Once cookies have cooled completely, store cookies in an airtight container on the counter for up to 4-6 days. To store baked cookies in the freezer, first freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, transfer them to a airtight container and store for up to 3 months.
- Refrigerate Cookie Dough: Store unbaked cookie dough in an airtight container in the refrigerator for up to 4 days. Allow the dough to sit on the counter for an hour to soften before scooping.
Frequently Asked Questions
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. 😉
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!
Enjoy More Delicious Pumpkin Cookie Recipes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- 3 Ingredient Pumpkin Chocolate Chip Cookies
- Butter Pecan Pumpkin Cookies
- Healthy Pumpkin Cookies
- Nutella Pumpkin Cookies
- Protein Pumpkin Chocolate Chip Cookies
- Pumpkin Cookies with Caramel Frosting
- Pumpkin Hershey’s Kiss Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Snickerdoodle Cookies
- Soft Pumpkin Cookies with Cinnamon Buttercream Frosting
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 teaspoon baking powder
- 1 ½ teaspoon 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℉.
- 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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Followed this recipe exactly and the cookies never spread out at all. They stayed in round balls. Is that normal?
We drop these cookies by spoonfuls onto the cookie sheet. They don’t spread out a lot, but just a little. You can tell by the photos in the post what they look like.
Why are my cookies sticky, is it because I bake them on parchment paper
The dough is a little sticky, but after baking they should easily come off of the baking sheet with a cookie spatula.
These look great! Does the recipe call for unsalted butter?
You can use either salted or unsalted butter in this recipe. There is 3/4 teaspoon of salt in the recipe. So if using salted butter you could reduce that to 1/2 teaspoon.
These are the best pumpkin cookies we have ever tried!