Turn your favorite chocolate chip cookies into the perfect fall treat. These pumpkin chocolate chip cookies are soft & chewy with a delicious pumpkin spice flavor and lots of melty chocolate chips. These chocolate chip pumpkin cookies are quick, easy & completely addictive.
Are you ready for pumpkin season? Because these pumpkin chocolate chip cookies are a MUST bake this fall. The texture soft and chewy without being too cakey, and the flavor is full of delicious pumpkin spice. Then they’re dotted with so so many melted chocolate chips.
Are you drooling yet????
When fall weather comes around – I start to crave everything pumpkin. So it only made sense to turn classic chocolate chip cookies into a tasty fall treat and infuse them with delicious pumpkin.
Pumpkin Chocolate Chip Cookies
It turns out that developing the perfect pumpkin chocolate chip cookies was actually quite difficult. Pumpkin adds a lot of moisture to cookies, which means that getting the perfect cookie texture can be pretty tricky. Looking at recipes online – a lot seemed way too cakey instead of chewy. And a lot of reviewers commented that the cookies turned out cakey or like muffin tops instead of chewy.
So I wanted to ensure that these cookies turned out chewy and cookie-like.
So here’s what makes these cookies delicious & completely perfect:
- We’re using shortening instead of butter. Shortening is 100% fat, whereas butter is only about 85% fat and about 15% water. Therefore cookies with shortening are extra chewy & tender. Butter normally adds flavor, but since these pumpkin cookies are filled with lots of flavor already shortening is the best option.
- Lots of spices – cinnamon, ginger, nutmeg & cloves for that perfect pumpkin spice. If you have pumpkin pie spice on hand, you can use that. If not – just see the notes in the recipe.
- Baking soda instead of baking powder. For this recipe, I found that using just baking soda gave the most cookie-like texture.
- Make sure to use pumpkin puree not pumpkin pie filling.
- Form the dough into balls about 1 – 1.5 tablespoons, then flatten slightly before baking. This helps to ensure that the cookies don’t get too puffy.
These pumpkin chocolate chip cookies have such a delicious pumpkin flavor, soft and chewy texture, and delicious pumpkin-chocolate combo. They’re so perfect for fall – and such a delicious way to enjoy pumpkin spice.
If you love these chocolate chip pumpkin cookies, try these other pumpkin favorites:
Pumpkin Chocolate Chip Cookies
- Cookie Sheets
- ¾ cup pure pumpkin puree not pumpkin pie filling
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup brown sugar light or dark
- ¾ cup white sugar
- 2 teaspoons vanilla extract
- 1 large egg yolk discard the white
- 1 ¼ cup chocolate chips divided
- Preheat the oven to 350F (180C) degrees. Line baking sheets with parchment paper or silicone baking mats.
- Place a double layer of paper towel to a small. Add in the pumpkin. Squeeze out the excess moisture in the pumpkin using the paper towel. Do this a few times to really remove the liquid.
- In a medium bowl, whisk together the flour, spices, baking soda and salt.
- In a large bowl beat the butter and sugars until fluffy. Then mix in the egg yolk, vanilla and pumpkin that you've squeezed the moisture out of.
- With the mixer on a low speed, beat in the flour mixture about ½ at a time until combined.
- Stir in 1 cup chocolate chips.
- Spoon the dough into balls about 1 - 1.5 tablespoons in size (I use a cookie scoop). Place 2 inches apart on the lined cookie sheets. Flatten the dough balls down so that they're about ⅓ - ½ inch thick. If the dough is too sticky to form into balls, cover the bowl and refrigerate for 30-60 minutes, or overnight.
- Bake 1 sheet at a time in the preheated oven for 8-10 minutes, or until the tops look set. Remove from the oven and place a few extra chocolate chips on top of each cookie from the remaining ¼ cup.
- Cool cookies on the cookie sheet for at least 10 minutes, then transfer to a cooling rack to continue cooling.
- Pure Pumpkin: Make sure to use 100% pure pumpkin puree from a can, as opposed to pumpkin pie filling. I recommend using canned pumpkin because the amount of moisture in homemade pumpkin puree can really vary.
- Spices: Feel free to replace the spices listed (cinnamon, ginger, nutmeg and cloves) with 1 ½ teaspoons pumpkin pie spice and ½ teaspoon cinnamon.
- Storage: Once the cookies are fully cooled, store in an airtight container at room temperature for up to 5 days.
- Nutrition Information: Details are an estimate only and based on 1 cookie, assuming the recipe yields 44 cookies.