These easy, pumpkin chocolate cookies are soft, chewy and delicious with a cold glass of milk. These are the world’s BEST pumpkin cookies, and always have rave reviews!
The perfect fall dessert, my family requests these yummy cookies often, especially when the leaves start changing colors. These soft cookies are packed with cinnamon and nutmeg flavor that makes them cozy and delicious.
Soft Chocolate Chip Pumpkin Cookies
My husband is a pumpkin pie fanatic. As soon as September starts, he’s ready to bring all the pumpkin into our house. Our kid is now quickly following in his footsteps.
So when I make a batch of these pumpkin cookies, they both are pretty happy.
Soft pumpkin cookies that are buttery, and a little chewy, yum!
These pumpkin cookies have the right combo of sweet, warm, and cozy. Light and fluffy, these cookies melt in your mouth.
I just bet these cookies will quickly become one of your favorite recipes too!
Can I Use Fresh Pumpkin Instead of Canned?
Sure you absolutely can use fresh pumpkin. Fresh pumpkin holds a little more water then canned pumpkin does, so you may want to pat it with a clean towel a little before adding it to the cookies.
But if you prefer a chewier cookie, even with canned pumpkin it can be worth the extra few minutes to blot the pumpkin with a paper towel. Pumpkin holds a lot of moisture, which can make the cookie a little more cakey. Blotting the cookie helps to get more of a chewy texture- but it’s not required.
Can I freeze these pumpkin cookies?
I haven’t frozen the dough raw for these cookies, but I don’t see why you couldn’t freeze this cookie dough. I have frozen these cookies after baking and they still taste delicious once you defrost them. I defrost them on the counter, but we sometimes pop them in the toaster oven for a minute or so to make them extra gooey.
Love chocolate? You have to try my Chocolate Whoopie Pies With Cream Cheese Frosting!
Other Ideas To Mix Into these cookies
These pumpkin cookies are delicious, but there are a few other ingredients you can mix into these cookies. Here’s some ideas we’ve tried:
- Cinnamon chips subbed for half the chocolate chips
- Nutmeg- We prefer less nutmeg in our pumpkin, but if you like more of a nutmeg flavor you can increase it to 1/2 a teaspoon
- Pumpkin Pie Spice- Substitute this for the cinnamon and nutmeg
Pumpkin Chocolate Chip Cookies
These soft and chewy pumpkin chocolate chip cookies bring out the best of the fall season. Add a little pumpkin spice flavor and watch everyone come back for seconds of these easy and delicious cookies.
- 1/4 Cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 Large egg
- 1 1/4 Cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup chocolate chips
Preheat oven to 350degrees and line the cookie sheet with parchment paper
In a medium sizedmixing bowl (or with an electric mixer!) cream together the granulated sugar,brown sugar, and butter until fluffy.Then to the butter addpumpkin puree, vanilla and egg. Mix well until combined.
In the large mixing bowl mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add this dry mixture to your wet ingredients and mix until well combined. Fold in chocolate chips into the batter using the silicone spatula.
Place scoops of cookie dough on your parchment paper-lined cookie sheet. You can use a cookie scoop (a medium scoop holds about 2 ½ tablespoons of dough.)
Bake for 10-13 minutes or until cooked through but still a little gooey! They will continue to cook on the pan a little after you take them out of the oven. Enjoy!
This cookie recipe is also delicious is you mix in some chopped walnuts, it gives them a little crunch. I usually add between ½ and ¾ cup to this batter depending on how nutty I’m feeling. Pecans are also delicious! Fold any nuts in when you add the chocolate chips.
The pumpkin in this cookie makes it very moist and can sometimes make them a little on the cakey side. To help your cookies be a little chewier, blot the pumpkin with a paper towel before adding it to the batter to remove more of the moisture.
Leave any questions or comments you have about these pumpkin chocolate chip cookies down below, and make sure to rate this recipe so others know how delicious it is too!