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Baked pumpkin chocolate chip cookies on a plate with autumn decor

Pumpkin Chocolate Chip Cookies

These soft and chewy pumpkin chocolate chip cookies combine the flavors of fall with indulgent chocolate, making them a delightful treat for any occasion.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American, Seasonal
Servings 24 cookies
Calories 150 kcal

Ingredients
  

Wet Ingredients

  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1 cup brown sugar Packed firmly.
  • 1/2 cup granulated sugar
  • 1/2 cup melted butter Can substitute with coconut oil for a dairy-free option.
  • 2 large eggs Can substitute with flaxseed meal mixed with water for a vegan option.
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour Can substitute half with whole wheat flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon Can adjust to taste.
  • 1/2 teaspoon ground nutmeg Can add additional spices for variation.
  • 1/2 teaspoon salt

Mix-ins

  • 1 cup chocolate chips Can use mini chocolate chips or a mix of semi-sweet and dark.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, mix the pumpkin puree, brown sugar, granulated sugar, and melted butter until well combined.
  • Add the eggs and vanilla extract to the pumpkin mixture and stir until smooth.
  • In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix.
  • Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

Baking

  • Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
  • Bake for 12-15 minutes or until the edges turn golden and the centers look set.
  • Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, let the dough chill in the refrigerator for at least an hour. These cookies can be frozen for up to three months and still maintain their delicious flavor.
Keyword Autumn Treats, Baking, Chocolate Chip Cookies, Fall Desserts, Pumpkin Cookies