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Soft, chewy and perfect for Fall this Pumpkin Chocolate Chip Cookie Recipe is a family favorite that serves a crowd and everyone can’t get enough of.
I love pumpkin season, all the baking that it brings. Baking with pumpkin has always been one of my favorite things. It hands down is one of my favorite fall flavors.
This Pumpkin Chocolate Chip Cookie Recipe has always been a big hit in our house and with friends. It is a simple recipe that serves a crowd.
We make these almost monthly in the fall months, we just can’t get enough. Once you try them you will see why as well! Soft, chewy, and just delicious.
This makes a large batch which we like because we like to save for later when we don’t feel like baking and we have something we can just pull out and munch on.
These Pumpkin Chocolate Chip Cookies would be great for an occasion and are frequently requested so you know that means that they are good!
Some of my other favorite pumpkin recipes we have on our site include Pumpkin Cream Cheese Muffins, Pumpkin Cheesecake and Pumpkin Bars.
WHY THIS RECIPE WORKS:
- This recipe makes a large batch, you can halve it to make less.
- The seasonings in here really bring out the fall flavor.
- You can use any kind of chocolate chips or chunks that you’d like.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
All-purpose flour
Granulated sugar
Brown sugar
Pumpkin puree
Unsalted butter
Baking powder
Baking soda
Salt
Egg
Vanilla
Cinnamon
Ground cloves
Ground ginger
Chocolate chunks or chocolate chips
HOW TO MAKE A PUMPKIN CHOCOLATE CHIP COOKIE RECIPE:
- Preheat the oven to 350 degrees F. Grease or place parchment paper on two baking sheets.
- In a medium mixing bowl, mix together flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger. Set aside.
- With an electric mixer, beat together butter and sugar until light and fluffy.
- Add eggs, pumpkin, and vanilla and beat to combine.
- Add dry ingredients and mix until well combined.
- Stir in chocolate.
- Drop by tablespoonfuls onto the baking sheet. Bake for 12-14 minutes, until golden brown on edges. Cool on a baking sheet 5-10 minutes before moving to the cooling rack.
- Enjoy!
WHY IS MY DOUGH STICKY?
This is how the consistency of the dough should be for these cookies and why we drop the cookies onto the baking sheet rather than roll the cookies.
The sticky dough helps them puff up and not spread too much while baking, we want a nice fluffy cookie that is soft and chewy and not a fatter crispy cookie.
WHAT KIND OF CHOCOLATE SHOULD I USE?
This is the fun part, these cookies work well with so many different chocolates. We have tried a variety of chocolates in these and we have loved all of them.
Some options you can try are semi-sweet, milk, and dark chocolate chips. We have also tried white chocolate chips and are in love with them too.
Chocolate chunks work great too, this gives you more chocolate all around, and if you want less chocolate you can use mini chocolate chips.
If you want to take a twist on it you can add some cinnamon chips in these Pumpkin Chocolate Chip Cookies, it gives them a unique but tasty flavor.
HOW TO STORE:
This Pumpkin Chocolate Chip Cookie recipe can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 1 week.
You can also freeze these. This is what we like to do since they do make a large batch. To freeze, place cooled cookies in a freezer bag in the freezer and they will keep for up to 3-4 months. Let defrost on the countertop.
TIPS AND TRICKS:
- Use any of your favorite chocolate chips or chunks, we used semi-sweet.
- This recipe can be halved to make a smaller batch.
- These can also be frozen for later consumption.
- You can add in nuts to these cookies if you like more of a texture and flavor contrast.
- Make sure you use pumpkin puree and not pumpkin pie filling.
If you want that fun flavorful Fall recipe then you can’t skip making a batch of this Pumpkin Chocolate Chip Cookie Recipe.
If you like this recipe you might also like:
If you’ve tried this PUMPKIN CHOCOLATE CHIP COOKIE RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pumpkin Chocolate Chip Cookie Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup canned pumpkin puree
- 1 cup unsalted butter softened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 2 cups semi sweet chocolate chunks or chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease or place parchment paper on two baking sheets.
- In a medium mixing bowl, mix together flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger. Set aside.
- With an electric mixer, beat together butter and sugar until light and fluffy.
- Add eggs, pumpkin, and vanilla and beat to combine.
- Add dry ingredients and mix until well combined.
- Stir in chocolate.
- Drop by tablespoonfuls onto the baking sheet. Bake for 12-14 minutes, until golden brown on edges. Cool on a baking sheet 5-10 minutes before moving to the cooling rack.
- Enjoy!
Notes
- Use any of your favorite chocolate chips or chunks, we used semi-sweet.
- This recipe can be halved to make a smaller batch.
- These can also be frozen for later consumption.
- You can add in nuts to these cookies if you like of more of a texture and flavor contrast.
- Make sure you use pumpkin puree and not pumpkin pie filling.
Nutrition
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