These Pumpkin Chocolate Chip Cookies so are soft, delightfully chewy, full of amazing pumpkin flavor and melted chocolate chips. They’re absolutely the perfect pumpkin treats for all your fall gatherings!
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Pumpkin Chocolate Chip Cookie Recipe
Freshly baked cookies are a real treat coming out of the oven. And with pumpkin season right around the corner, what better recipe this time of year than soft and chewy pumpkin chocolate chip cookies! There aren’t enough adjectives to even describe how delicious they are. They have a perfect balance of pumpkin flavors combined with the rich and gooey chocolate chips that are sure to make them your new favorite fall cookie.
The rich and warm flavor of molasses in the dark brown sugar is what set these cookies apart from other pumpkin cookie recipes. It not only gives the cookies amazing flavor, but it also works with the pumpkin purée to make the cookie dough nice and moist. If these cookies put you in the pumpkin baking mood, you should also check out these recipes for Pumpkin Whoopie Pies, Easy Pumpkin Roll and Pumpkin Crescent Rolls.
Why We Love this Recipe
- Rich and decadent chocolate chips are the perfect match with the pumpkin spice flavors in the cookie dough.
- The molasse in the brown sugar gives the cookies their amazing chewy texture.
- Super soft, chewy and cake-like cookies all one, making them great for snacking with a hot cup of coffee or a cold glass of milk.
- Truly an easy recipe that doesn’t require chill time or cookies cutters. Just scoop and bake.
- Great for bake sales, cookie swaps, Halloween treats or any fall-themed party.
- Cookie Sheet
- Electric Mixer
- Mixing Bowls
- Rubber Spatula
- Medium Cookie Scoop
- Measuring Cup
- Mesh Strainer
- Wire rack
What’s Need for Chocolate Chip Pumpkin Cookies
- All-purpose flour
- Baking soda
- Baking powder
- Pumpkin pie spice
- Canned pumpkin purée (not pumpkin pie filling)
- Granulated white sugar
- Dark brown sugar
- Vanilla extract
- Chocolate chips
How to Make Soft Pumpkin Chocolate Chip Cookies
Preheat the oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper or a silpat baking mat.
Step One: Whisk Dry Ingredients
In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk together and set flour mixture aside.
Step Two: Mix Wet Ingredients
In the bowl of stand mixer or in a large bowl with a hand mixer, combine canned pumpkin puree, shortening, and sugars. Mix pumpkin mixture on low speed until combined.
Scrape down the sides of the large mixing bowl with a rubber spatula, add egg and vanilla, mix well.
Step Three: Combine Cookie Dough Ingredients
Slowly add dry ingredients to the mixing bowl with the wet ingredients, mix until just combined.
Fold the chocolate chips into the cookie batter.
Step Four: Bake Cookies
Using a small (two tablespoon) cookie scoop, scoop cookie dough balls onto the prepared baking sheets.
Bake for 8-10 minutes.
Step Five: Cool and Serve
Remove cookies from the oven, allow to cool for 2 minutes, remove and place on a wire rack to finish cooling to room temperature. Enjoy!
Easy Pumpkin Chocolate Chip Cookies Variations and Add-ins
- Chocolate chips: We used semi-sweet chocolate chips, but you can substitute milk chocolate chips or dark chocolate chips if you prefer. You can add a few extra chocolate chips if you like them extra chocolatey.
- Nuts: Want to add a little crunch to these soft pumpkin cookies? Chopped toasted pecans or walnuts are great with the pumpkin flavor in these cookies!
- Glaze: These delicious cookies are perfect the way they are. But you can drizzle a simple vanilla glaze over the tops of the cookies. To make a simple glaze, just add some powdered sugar with a little melted butter and tablespoon of milk. To give the glaze a little fall flavor you can add in a couple teaspoons pumpkin pie spice.
- Loaded Pumpkin Cookies: If you like loaded cowboy style cookies, you can add some coconut flakes, raisins and nuts to the dough.
Why are My Chocolate Chip Pumpkin Cookies Hard?
Over baking is usually the main culprit behind hard cookies. I like to set a timer about 2-3 minutes before the time they are supposed to be done.
Another reason cookies can turn out too hard is the flour was not measured properly. When measuring dry ingredients, like flour and sugar, use level measures that are not heaped. Be careful to not pack down the flour when measuring it.
Also, make sure the baking soda and baking powder are not expired.
Can I Use Fresh Pumpkin Instead of Canned?
Most people love the ease and convenience of using canned pumpkin. But if you have fresh pumpkins and looking for ways to use them up, you can roast them and use them in the recipe.
If you’re using freshly roasted pumpkin, you may notice that it is has a looser consistency than canned pumpkin. To avoid altering the texture of these cookies, you’ll want to use a strainer to remove some of that liquid. You can also use a few paper towels to help blot off any excess water.
How do I Keep My Cookies Soft Longer?
If your cookies have become hard, try heating them up in the microwave for just a few seconds. When the brown sugar and shortening are reheated it should help soften them up some.
Can I Freeze Chocolate Chip and Pumpkin Cookies?
Absolutely! Because these cookies moist, the best way to freeze them is in an airtight container with pieces of parchment paper between the layers. This will help keep them from sticking together. They should keep fresh in the freezer for up 3-4 months.
More Fall Inspired Recipes
- Candy Corn Cookie Bars
- Halloween Candied Apples
- Layered Candy Corn Fudge
- Pumpkin Pancakes
- Pumpkin Cranberry Bread
- Pumpkin Spice Rice Krispie Treats
- Apple Cider with Caramel
Pumpkin Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup shortening
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cup chocolate chips
- Preheat the oven to 350 degrees fahrenheit. Line cookie sheet with parchment paper, set aside
- In a mixing bowl, combine flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk together and set aside.
- In the bowl of stand mixer combine canned pumpkin puree, shortening, and sugars. Mix well.
- Scrape down the sides of the bowl, add egg and vanilla, mix well.
- Slowly add dry ingredients to the mixing bowl, mix until just combined.
- Fold in chocolate chips.
- Using a small (two tablespoon) cookie scoop, scoop balls of cookie dough onto the prepared cookie sheet.
- Bake for 9-12 minutes
- Remove cookies from the oven, allow to cool for 2 minutes, remove and place on a wire cooling rack.
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