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Pumpkin cookies with chocolate chips

Pumpkin Chocolate Chip Cookies

Turn your favorite chocolate chip cookies into the perfect fall treat. These pumpkin chocolate chip cookies are soft and chewy with a delicious pumpkin spice flavor and lots of melty chocolate chips.
Course Dessert
Cuisine American
Keyword Pumpkin Chocolate Chip Cookies, Soft Pumpkin Cookies
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 45 minutes
Servings 44 cookies
Calories 122kcal


  • 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.


  1. 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.
  2. Spices: Feel free to replace the spices listed (cinnamon, ginger, nutmeg and cloves) with 1 ½ teaspoons pumpkin pie spice and ½ teaspoon cinnamon. 
  3. Storage: Once the cookies are fully cooled, store in an airtight container at room temperature for up to 5 days. 
  4. Nutrition Information: Details are an estimate only and based on 1 cookie, assuming the recipe yields 44 cookies. 


Calories: 122kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Vitamin A: 796IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg