These homemade pumpkin chocolate chip cookies are a fall must have dessert!
These soft pumpkin chocolate chip cookies are delicious!
What a better way to celebrate fall than with making a batch of homemade pumpkin chocolate chip cookies.
These cookies are chewy and soft and filled with pumpkin spice chocolatey goodness in every bite.
It’s the season for pumpkin bread and pumpkin muffins, pumpkin truffles, pumpkin energy balls, pumpkin bars, pumpkin cream cold brew, pumpkin everything!
We’re keeping it simple, classic and delicious with these mouthwatering cookies. The delicious pumpkin flavors will make your kitchen smell like heaven!
Ingredients to make pumpkin chocolate chip cookies
- pumpkin puree
- all purpose flour
- egg
- vanilla
- salt
- baking soda
- baking powder
- pumpkin pie spice
- sugar
- butter
- semi sweet chocolate chips
how to make soft pumpkin cookies
Step 1: Whisk together the dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, and salt.
Step 2: In a separate bowl, cream together the wet ingredients: sugar, pumpkin, melted butter, vanilla, and egg
Step 3: Add the dry ingredients to the wet, and beat to combine. Fold the chocolate chips into the batter.
Step 4: Drop the cookie dough batter by spoonfuls onto a baking sheet and top with additional chocolate chips on top. Bake at 350 degrees for 12-15 minutes.
This recipe makes around 25 – 30 medium sized pumpkin chocolate chip cookies.
They are perfectly stay soft and don’t lose the softness even once they cool down. These pumpkin cookies are cakey and melt-in-your-mouth delicious!
Recipe substitutions
- flour: you can substitute whole wheat pastry flour in an equal amount
- to make dairy free: substitute vegan butter and dairy free chocolate chips
- sugar: cane sugar or regular sugar will both work for this recipe
How to store pumpkin cookies
After cooling, store any leftover pumpkin chocolate chip cookies in an airtight container for 3-4 days.
Pumpkin Chocolate Chip Cookies FAQs
Pumpkin chocolate chip cookies should be stored completely cooled in an airtight container at room temperature. They will last for 3-4 days.
Yes! These will freeze well. Store in an airtight container in the freezer for 2-3 months.
Melted butter can be substituted for a neutral oil like vegetable oil or olive oil.
No, canned pumpkin should only have one ingredient: pumpkin. Pumpkin pie filling has added sweeteners and spices.
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
More fall recipes
- No Bake Pumpkin Cheesecake Bars
- Apple Dump Cake
- Pumpkin Mini Muffins
- Apple Crisp Bars
- Cake Mix Pumpkin Bread
- Dark Chocolate Pumpkin Truffles
- Pumpkin Chocolate Chip Muffins
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Soft Pumpkin Chocolate Chip Cookies
These homemade pumpkin chocolate chip cookies are a fall must have dessert!
Ingredients
- 1 cup canned pumpkin
- 2 cups all purpose flour
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 cup cane sugar or white sugar
- ⅓ cup butter, melted
- 12 oz semi sweet chocolate chips
Instructions
- Whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt
- In a separate bowl, cream together the sugar, canned pumpkin, melted butter, vanilla extract, and egg
- Add the dry ingredients to the wet, and beat to combine
- Fold the chocolate chips into the pumpkin cookie batter
- Drop the batter by spoonfuls onto a baking sheet and top with additional chocolate chips, if desired
- Bake the pumpkin chocolate chip cookies at 350 degrees for 12 - 15 minutes
- Transfer to a wire cooling rack to cool completely
Notes
To easily make these cookies dairy free, use vegan butter and dairy free chocolate chips!
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 149mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g