Pumpkin Chocolate Chip Cookies
These soft and cakey Pumpkin Chocolate Chip Cookies are flavored with pumpkin puree and pumpkin pie spices, and studded with chocolate chips!
If you’ve got leftover pumpkin puree that needs to be used up, this is a fun sweet treat to make with it.
When fall rolls around, I stock up on sugar pumpkins and make my own fresh pumpkin puree.
Since pumpkin puree does not freeze well, I try to find places to put it without wasting, and these cookies are one of my favorite excuses.
I often like to call these cookies “pumpkin clouds” because they are so light in texture. The texture is almost like a whoopee pie!
Because the texture is cakey and muffin-like, the chocolate chips add a welcome contrast to the texture, and I find the chocolate flavor goes really well with the pumpkin.
How to Make Pumpkin Chocolate Chip Cookies:
Since these are pumpkin cookies, we start with a spiced flour. Warm spices like cinnamon, ginger, cloves, and nutmeg are perfect:
The spiced flour gets mixed with our wet ingredients, which includes butter, sugar, egg, fresh pumpkin puree, and vanilla extract:
Note that fresh pumpkin is normally much lighter in color as compared to the canned stuff, so that’s why it looks so light!
When those two come together with some chocolate chips, you get a big bowl of pumpkin chocolate chip cookie dough:
The cookie dough is now ready to be baked…with maybe a few spoonfuls enjoyed here and there, haha! It’s a pretty delicious cookie dough.
The full recipe and a step-by-step video are below if you’d like more guidance. Enjoy!
Can you freeze Pumpkin Chocolate Chip Cookies? Yes, store in an airtight container for up to 2 months.
Can you freeze the dough too? Yes, but I’d recommend portioning it out into individual scoops first, so you don’t have to thaw the entire batch of dough before baking. Add a few minutes of bake time if baking straight from frozen.
Pumpkin Chocolate Chip Cookies
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh pumpkin puree (canned is okay too)
- 7.5 oz by weight all-purpose flour (1.5 cups if measuring)
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup semisweet chocolate chips
- Preheat the oven to 350 degrees F. , and line a cookie sheet with parchment paper.
- Using a handheld or stand mixer, cream together the butter and both sugars for about 60 seconds, until combined.
- Beat in the egg, and once that has been incorporated, beat in the vanilla and pumpkin puree until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to combine.
- Add this spiced flour mixture to the wet ingredients, and mix until all of the flour streaks are almost gone.
- Mix in the chocolate chips. At this point there should be no more flour streaks, but take care not to overmix the cookie dough.
- Use a large cookie scoop to portion little heaps of cookie dough onto your baking sheet (I had 12).
- Bake for 15 minutes, until the cookie dough is no longer raw, then let cool on a wire rack. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated September 2018. Originally published October 2013. This post contains an affiliate link.