Pumpkin Chocolate Chip Cookies
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With every bite full of pumpkin flavor and just the right amount of sweet chocolate, these Pumpkin Chocolate Chip Cookies are an easy fall dessert. No need to chill the dough and bake time is just 10 minutes!
An Easy Fall Cookie Recipe
If you’re looking for an easy fall dessert that’s loaded with pumpkin flavor in every bite, look no further than these Pumpkin Chocolate Chip Cookies. With pumpkin puree and pumpkin pie spice, these cookies are definitely made for pumpkin lovers!
They’re my idea of a perfect cookie – soft but not cakey in texture. Part of the softness is due to the extra step of blotting the pumpkin puree to remove excess moisture.
I also do this for my pumpkin bread and pumpkin cheesecake.
It allows the cookies to stay soft but not become too cake-like. It also amplifies the pumpkin flavor.
If this ingredient list looks familiar, it’s because I adapted it from the Nestle Tollhouse chocolate chip cookie recipe. I ended up halving the recipe and using pumpkin puree plus an egg yolk instead of a whole egg. The end result is perfect!
These bake quickly, in just 10 minutes or so, and there’s no need for the dough to chill before baking so these are perfect when you need an easy dessert and fast!
What you’ll need
Pumpkin puree and a few other ingredients are added to your basic cookie staple ingredients to make these delightful pumpkin chocolate chip cookies.
Ingredients
- Pumpkin puree – Be sure to use pumpkin puree, not pumpkin pie filling.
- All-purpose flour
- Pumpkin pie spice – Makes these cookies taste like fall. Make your own or buy some at the store.
- Baking soda
- Salt
- Unsalted butter
- Sugar – I use a combination light brown sugar and granulated sugar in these cookies to reach the perfect level of sweetness.
- Unsulphured molasses – This enhances the pumpkin flavor and I highly recommend it. You can omit it if you don’t want to use it.
- Vanilla extract
- Egg yolk – Your egg should be room temperature before adding to the recipe.
- Semisweet chocolate chips – Use your favorite brand of quality chocolate chips. You can use dark chocolate or white chocolate as well.
Recommended tools
- Cookie scoop – A 1.5 tablespoon cookie scoop works best for portioning the cookies.
- Mixer – A stand mixer with paddle attachment or a handheld electric mixer will work perfect for mixing the dough.
- Baking sheets – You’ll need two baking sheets to bake the cookies.
How to make pumpkin chocolate chip cookies
These pumpkin chocolate chip cookies have a similar process to most chocolate chip cookies, with one added step at the beginning.
- Blot the pumpkin. Spread the pumpkin puree over a triple layer of paper towels on a rimmed baking sheet. Press a second triple layer of papers until the towels are saturated, then remove the paper towels and gently roll the puree off.
- Make the cookie batter. Whisk the dry ingredients together. In a separate bowl use a stand mixer to beat the butter and sugars until fluffy. Add the remaining ingredients until well incorporated. Add the flour mixture and mix until just combined. Gently stir in the chocolate chips.
- Transfer to the baking sheet. Roll the dough into 1.5-tablespoon sized balls and place them on baking sheets lined with parchment paper.
- Bake. Bake for 9 to 11 minutes, until the cookies are puffed and the edges are just beginning to brown.
- Cool. After five minutes, transfer the cookies to a wire rack to cool completely.
Tips for success
Here are a few helpful tips for perfectly soft and round pumpkin cookies.
- Don’t skip the blotting process. If you don’t take the time to blot out the extra moisture from the pumpkin, the cookies will turn out very cakey.
- Switch up the mix-ins. Dark or white chocolate chips are a great replacement to semisweet chips. You can also add in chopped nuts like pecans or walnuts for a bit of crunch.
- Use a cookie cutter to shape the cookies. For perfectly round cookies, use a cookie cutter or biscuit ring slightly larger than the cooks and swirl it around the hot cookie, making sure the sides come in contact with the edges of the cookie. This is my secret to perfectly round cookies every time!
Serving suggestions
If you get a chance to enjoy your first cookie fresh out of the oven, you’ll be rewarded with soft, chewy pumpkin and deliciously melted chocolate chips. However, these cookies are great anytime at room temperature. They pair perfectly with a cup of tea, coffee or maybe even a latte.
How to store
- At room temperature. Your pumpkin cookies will last for a week at room temperature. Just store in an airtight container outside of direct sunlight.
- Can I freeze these? Yes, you can freeze chocolate chip pumpkin cookies. They’ll last for up to 3 months in any freezer container. Thaw overnight in the fridge.
More pumpkin desserts
- Pumpkin Ginger Cupcakes
- Everyone’s Favorite Pumpkin Pie
- Pumpkin Oatmeal Cookies
- Dulce de Leche Pumpkin Bars
Pumpkin Chocolate Chip Cookies
Ingredients
- ½ cup (122 g) pumpkin puree
- 1 ¼ cups (162 g) all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (105 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 tablespoon unsulphured molasses
- 1 teaspoon vanilla extract
- 1 large egg yolk, room temperature
- 1 cup (170 g) semisweet chocolate chips
Instructions
- Line a rimmed baking sheet with triple layers of paper towels. Spread the pumpkin puree over the towels. Press with a second triple layer of paper towels until the towels are saturated. Remove the top layer of paper towels and gently roll the puree off the paper towel. You should now have about ⅓ cup of blotted puree.
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Whisk the flour, pumpkin pie spice, baking soda, and salt together in a small bowl.
- Using a stand mixer fitted with the paddle attachment or handheld electric mixer, beat the butter, brown sugar, and granulated sugar on medium speed until fluffy, about 3 minutes.
- Add the pumpkin puree, molasses, vanilla, and egg yolk. Beat until well incorporated, scraping down the sides and bottom of the bowl as needed.
- Add the flour mixture and mix at low speed until just combined. Gently stir in the chocolate chips.
- Roll the dough into 1.5-tablespoon sized balls and place them 2 inches apart on the prepared baking sheets. Take care not to overcrowd the pan or the cookies won’t bake properly.
- Bake until the cookies are puffed and edges are just beginning to brown, 9-11 minutes. They took 10 minutes in my oven.
- If desired, press a few chocolate chips into the tops of the hot cookies. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Pumpkin: Don’t skip the blotting process or the cookies will turn out too cakey. Also be sure to use pumpkin puree and not pumpkin pie filling.
- Molasses: This enhances the pumpkin flavor and I highly recommend it. You can omit it if you don’t want to use it.
- Mix it up! Try dark or white chocolate chips instead of semisweet. Chopped nuts also make great mix-ins.
- The cookies will keep for up to 1 week stored in an airtight container at room temperature.
- Or they can be frozen for up to 3 months. Thaw overnight in the refrigerator.