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These pumpkin chocolate chip cookies are soft, delicious and celebrate the perfect flavors of fall. Pumpkin puree is placed in these chocolate chip cookies in place of eggs. Pumpkin spice makes these an autumnal favorite! Make these alongside other fall favorites like my Apple Cider Doughnut Muffins, Apple Hand Pies and Cranberry Cake.
Phew! I love a seasonal rendition of a classic chocolate chip cookie. Lemme tell you, these are delicious. I’m really good at buying too many cans of pumpkin puree. This means that it then becomes a full-time job to figure out where to put the rest of it. Well, I found our next recipe to use up that pumpkin puree you have hanging out!
Ingredients You’ll Need
- Pumpkin puree – I personally love organic canned pumpkin. I find it to be brighter, richer in flavor and not as watery as homemade.
- Chocolate wafers or chips – I love chocolate wafers from Guittard. But chocolate chips will work great too. I like this recipe with bittersweet or semi-sweet chocolate.
- Pumpkin pie spice – This recipe needs autumnal spices. ‘Tis the season!
- Brown sugar – Reminder that if you find yourself with rock hard brown sugar, I have a post on How to Soften Brown Sugar. Game-changer!
Why These Pumpkin Chocolate Chip Cookies Are Delicious
These pumpkin cookies are adapted from my banana chocolate chip cookies. All I did was placed the pumpkin puree in place of the mashed banana. I added some pumpkin pie spice (not too much!) and bam! it worked perfectly. I was very surprised. These cookies are soft, not super cake-y, very flavorful, not too heavily spiced and chewy.
How to Make Pumpkin Chocolate Chip Cookies
- Whisk together the pumpkin puree, brown sugar, white sugar and melted butter until very smooth.
- In another bowl, whisk together the dry ingredients: all-purpose flour, baking soda and kosher salt.
- Pour the pumpkin mixture into the dry ingredients and mix it up until combined. You want to mix it until you no longer see any speckles of flour.
- Add the chocolate chips or wafers and fold them in until evenly dispersed. Cover the dough with plastic wrap and transfer to the fridge to chill for 1 hour. The dough will be super soft so we need to chill it so that it firms up a bit.
- At the 1-hour mark, remove the dough from the fridge and scoop it out 6 onto a baking sheet, placing them about 3 inches a part.
- Transfer them to the oven and bake for about 11 to 13 minutes. They will be puffy when they come out but will fall.
- Repeat with the remaining dough.
Tips and Tricks
- Weigh your flour for perfect chocolate chip cookies. I like to weigh my flour for cookies because I’ve found that even 5 to 10 grams more of flour really affect the final cookie.
- These semi-sweet chocolate wafers are delicious and they’re from Guittard.
- To freeze these cookies, follow my post on How to Freeze Cookie Dough!
If you’re looking for more pumpkin recipes, here are some favorites:
- Crispy Pumpkin Waffles
- Butterscotch Pumpkin Pie
- Pumpkin Tahini Loaf
- Pupcakes with Pumpkin for Amelia
- Pumpkin Tres Leches
If you tried these Pumpkin Chocolate Chip Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup pumpkin puree
- 2/3 cups firmly packed brown sugar
- 1/4 cup white granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 (187grams) cups all-purpose flour
- 4 ounces semi-sweet chocolate chips or *wafers, (1/2 cup)
- Flakey sea salt, for garnish
Instructions
- In a medium bowl, add the pumpkin puree, brown sugar, sugar and melted butter. Whisk until smooth. Don’t be shy to really get in there and make sure it's super smooth. Next, whisk in the baking soda, salt and pumpkin pie spice.
- Pour in the all-purpose flour and mix it until you no longer see any speckles of flour.
- Pour in the chocolate chips or wafers and fold them in until evenly disbursed.
- Preheat the oven to 350 degrees F. On a parchment-lined baking sheet, scoop out six (2 ounce) cookie dough balls, spacing them about 4 inches apart (they will spread a bit). Transfer them to the oven to bake for 11 to 13 minutes. These cookies will be puffy when they come out of the oven but will fall as they cool.
- Repeat with the remaining cookie dough. Store in an airtight container for up to 3 days at room temperature.
Notes
- Weigh your flour for perfect chocolate chip cookies. I like to weigh my flour for cookies because I’ve found that even 5 to 10 grams more of flour really affect the final cookie.
- These semi-sweet chocolate wafers are delicious and they’re from Guittard.
- To freeze these cookies, follow my post on How to Freeze Cookie Dough!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfectly cake-like texture and wonderful flavors. I especially like this recipe made with butter. It seems like the texture is smoother than the recipes that call for oil. I was also surprised at how moist but firm these came out. Excellent recipe!
These cookies are terrific!! However mine don’t look like yours 🙁 could it be the oven? Thanks so much for the help!
Hi! Can these be made with almond four?
These are SO delicious! I didn’t end up chilling them for a full hour, and they turned out so wonderfully soft and chewy — best pumpkin cookies I’ve had 🙂
Easy peasy and SO good! Essentially pumpkin bread but in cookie form.
I’m so embarrassed. I’m just starting to bake this and I realized I bought canned pumpkin pie instead of just canned pumpkin. It’s still pumpkin purée just already sweetened! Am I still ok to use it? How much less sugar would you recommend? Thank you!!
hi! sorry i have no idea. i’ve never baked with it. but i’m guessing it won’t work!
These looks so good and I can’t wait to make them! However, I’m not seeing pumpkin pie spice in the ingredient list or instructions. How much do you suggest adding to the dry ingredients? Thanks!
just added it! you may have to refresh your browser but i addd 1/2 teaspoon of pumpkin pie spice and i added it to the dry ingredients 🙂
Hi Adrianna,
I recently tried a different pumpkin spice chocolate chip cookie recipe; my kids loved them but I found them just a little too cakey (they were nearly falling apart) so I’m hoping your recipe has a better balance of softness and sturdiness 🙂 Just wondering – you mention in the preamble that you add pumpkin pie spice, but the recipe doesn’t show how much. What do you recommend?
Thanks for sharing such great from-scratch recipes!
This looks delicious! I see pumpkin spice in the picture but not in the recipe, can you clarify?
These cookies look mouth watering delicious, but honestly, you don’t need all those ingredients. Just simply buy a spice cake mix, a can (large or small) of pumpkin puree and chocolate chips. Mix all the ingredients well and bake! These are honestly hands down the best pumpkin chocolate chip cookies you will ever eat 🙂
No disrespect but that is a somewhat US-centric comment. Canned pumpkin puree is becoming more readily available in Australia but is quite costly. Cake mixes in general are available but also very expensive compared to what the basic ingredients cost. As an expat who moved to New Zealand in 2000, I find great satisfaction in “baking from scratch” and love to encourage newcomers who are flummoxed when they can’t find their usual quick and easy mixes on the store shelves to go back to basics and improvise when required.
I feel like you should start your own food blog and suggest this :)clearly there’s a reason why she made the recipe this way, and it’s delicious!! Perfect texture
Some of us, especially those on a baking blog, prefer to bake from scratch. I haven’t bought a cake mix in over a decade!
Also, what a weird comment on a cooking/baking blog. I’m sure if someone wanted to make things from mixes, there are hundreds of “semi-homemade” tips and hacks out there. Maybe you should start your own!