These soft pumpkin chocolate chip cookies are a fall must have dessert!

Today is the first day of fall, and what better way to celebrate than with pumpkin chocolate chip cookies!

These cookies are the perfect softness and filled with pumpkin spiced chocolatey goodness in every bite. 

Ingredients to make pumpkin chocolate chip cookies

• pumpkin
• all purpose flour
• egg
• vanilla 
• salt
• baking soda
• baking powder
• pumpkin pie spice
• sugar
• butter
• semi sweet chocolate chips

We’re keeping it simple, classic and delicious with these mouthwatering cookies. 

Added bonus of making these cookies is the delicious pumpkin smells that will make your kitchen smell like heaven! 

how to make dairy free pumpkin cookies

I thought I would include this for anyone who cannot have dairy, as it is really easy to make these cookies to be dairy free.

Simply use vegan butter and dairy free chocolate chips and you have dairy-less pumpkin cookies that are every bit as delicious as the originals!

This recipe makes around 25 – 30 medium sized pumpkin chocolate chip cookies. 

After cooling, store any leftovers in an airtight container for several days, if they last that long!

More pumpkin recipes

• Pumpkin Cheesecake Truffles
• Pumpkin Bread
• Chocolate Pumpkin Butter Cups
• Pumpkin Cake with Cream Cheese Frosting
• Dark Chocolate Pumpkin Truffles
• Pumpkin Chocolate Chip Muffins

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Pumpkin Chocolate Chip Cookie Recipe

Yield: 30 medium cookies

Pumpkin Chocolate Chip Cookies

Print

The best soft pumpkin chocolate chip cookie recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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 1/2 teaspoons pumpkin pie spice
• 1 cup cane sugar or white sugar
• 1/3 cup butter, melted
• 12 oz semi sweet chocolate chips

Instructions

1. Whisk flour, baking soda, baking powder, pumpkin pie spice, and salt
2. In a separate bowl, cream together the sugar, pumpkin, melted butter, vanilla, and egg
3. Add the dry ingredients to the wet, and beat to combine
4. Fold in the chocolate chips
5. Drop by spoonfuls onto a baking sheet and top with additional chocolate chips, if desired
6. Bake at 350 degrees for 12 - 15 minutes

Notes

To easily make these cookies dairy free, use vegan butter and dairy free chocolate chips!

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 135 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 12mg Sodium: 149mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 2g