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Home » Cookies » Pumpkin Chocolate Chip Cookie Recipe

Pumpkin Chocolate Chip Cookie Recipe

Published October 25, 2018 Last Modified October 13, 2022 By GreedyEats

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Pumpkin Chocolate Chip Cookie recipe, a Small Batch Cookie Recipe to bake this fall. So chewy, insanely thick, super soft and not cakey at all! These cookies are ready in under 30 minutes and require no mixer.

Try my Pumpkin Chocolate Chip Cookies next. Or these Melted Butter Chocolate Chip Cookies! Find all my cookie recipes at one place!

Thick, chewy and soft pumpkin chocolate chip cookies scented with warm spices.

Although it's 90 degrees F outside, but in my head I am in the fall state of mind. Dreaming about picking apples, carving pumpkins, wearing knitted socks, cozy boots and making pretty pies! I love fall more than I love these!

No, seriously I do.

You will love these Chocolate chip pumpkin cookies because:

  • They are super quick to bake. With only 30 minutes of chilling time.
  • Not at all cakey!!
  • Perfect make ahead dessert, since the flavor and texture amplifies the next day!
  • These are eggless cookies, so no need to wait for the egg to come to room temperature.

And,

They are just as pretty as my Pumpkin Oatmeal Cookies all dressed up for fall! Loaded with dark chocolate and chocolate chips, studded with more chocolate chips and scented with truck load of spices!

Pumpkin Chocolate Chip Cookies Recipe made with melted butter, brown sugar, spices and canned pumpkin.

Pumpkin Cookie Recipe: Taste and Texture

  1. They are chewy and oh-so-soft
  2. Super thick 
  3. Filled with massive pumpkin and soul satisfying spice flavors
  4. Dotted with chocolate and chocolate chips
  5. These don't taste like some dense pumpkin cake (like most pumpkin cookie recipes out there)

I realized we don't really need an egg in pumpkin cookies. I tried so many recipes with eggs and result were cookies that tasted like muffin tops!

Soft Pumpkin Cookies Ingredients:

Ingredients like flour, sugars, spices, butter and blotted pumpkin for pumpkin cookies.

Canned Pumpkin: I like to use Libby's canned pumpkin. Do not skip to blot the puree using a few paper towels to get rid of excess moisture.

Leaveners: Both baking powder and baking soda are needed to bake perfect textured cookies.

Sugars: A combination of white and brown sugar in the cookie dough creates super chewy and soft pumpkin cookies.

Butter: We are using melted butter in these cookies. No need to wait for the butter to get to room temperature. 

Vanilla: I like to add a splash of vanilla extract to this dough. It enhances the overall flavor profile of pumpkin cookies. I suggest you give it a try!

Spices: You may use the spices that I am using in this cookie dough. I use ground ginger, cloves, nutmeg and all spice powder to create my homemade version of pumpkin pie spice. Or you can use store bought pumpkin pie spice along with ¾ tsp cinnamon. 

No egg or yolk: As pumpkin already contains ample of moisture (about 91%) by mass, adding more moisture in the form of egg leads to cakey textured cookies.

Substituting egg with pumpkin puree not only solves the cakey cookie problem but also imparts ample of pumpkin taste to the cookies!

Easy pumpkin chocolate chip cookies from scratch:

We are using melted butter in the cookies to make them extra chewy. To make these:

  • Blot your pumpkin puree.
  • Beat butter and both sugars till combined.
  • Add and mix in pumpkin puree.
  • Now sift in all the dry ingredients including spices and form cookie dough.
  • Add chocolate chips and dark chocolate (if adding).
  • When ready to bake, shape dough into balls and flatten them like in the picture below. As they don't spread much in the oven. ↓

Pumpkin Cookie dough balls flattened before baking to allow them to spread as cookies bake.

  • And bake at 350 deg F.

Pumpkin Chocolate Chip Cookies with soft and thick centers and chewy edges.

CHOCOLATE CHIPS AND ADD ON VARIATIONS:

  • Both chocolate chunks and chocolate chips taste good in these cookies. I like to use regular semi sweet chocolate chips, though you can also opt for mini ones.
  • Try switching semi sweet chocolate chips with Milk chocolate chips, White chocolate chips, Cinnamon chips or even Biscoff chips will taste wonderful with these cookies.

How long are pumpkin cookies good for?

Kept at room temperature pumpkin cookies will stay fresh for 3 to 4 days. For longer storage opt for storing them in refrigerator or you can also freeze them.

How to store Pumpkin Cookies?

These Cookies stay good on room temp, covered tightly for about 3-4 days. You can store them in refrigerator for up to a week.

Do pumpkin cookies need to be refrigerated?

You only need to refrigerate these cookies if you are not planning to use them up within a period of 3 to 4 days. Refrigerating cookie will last them for about 7 days.

Thick and chewy pumpkin spice cookies loaded with melty chocolate chips and fall spices.

Can I use pumpkin pie mix instead of puree?

No unfortunately you can't sub pumpkin pie mix for pumpkin puree. Since pie mixes already contain sugar, the ratios of cookie dough would blow out of proportion.

Do pumpkin cookies freeze well?

These Cookies keep well in freezer for about 2 months. Allow cookies to cool down completely first before storing. Keep them in freezer safe bags or containers.

I have added ample of spices to my pumpkin cookies Recipe and not a lot of chocolate. We want pumpkin taste to shine through and not be taken over by chocolate!

Pumpkin flavor enhances even more on day 2. You can even leave them uncovered for a few hours, to make their texture get more chewier. These are the best cookies to make ahead of time.

A stack of thick and chewy pumpkin chocolate chip cookies filled with delicious fall flavors.

Allow these cookies to cool down on wire rack and keep them there for a few hours to yield a more chewier cookie.

Flavor profile of these cookies enhances the next day (if you have the patience to wait that long!) They taste so so good on day 1 too.

My lengthy post aside, these pumpkin chocolate chip cookies are truly the easiest and a M-U-S-T bake this pumpkin season!

More Pumpkin Desserts:

Mini Pumpkin Cakes

Easy Pumpkin Bars

Best Pumpkin Cupcakes

Pumpkin Tart

Pumpkin Chocolate Chip Muffins

If you liked these Cookies give them a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog 

Easy Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookie recipe, a small batch cookie recipe to bake this fall. So chewy, insanely thick, super soft and not cakey at all!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
US Customary - Metric
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings 6 Cookies
Calories: 201kcal
Author: Neha

Equipment

  • Balloon Whisk/Hand Mixer
  • Cookie tray
  • Silicon Mat/Parchment Paper

Ingredients

  • ¼ Cup Unsalted Butter (Melted, room temperature)
  • 2 (20 gms) Tbsp Light brown sugar
  • ¼ 50 gms) Cup Granulated Sugar
  • 3 Tbsp Canned Pumpkin puree (blotted)
  • ¾ Cup All purpose flour
  • ⅛ tsp Salt
  • ⅛ tsp Baking soda
  • ⅛ tsp Baking powder
  • ¾ tsp Ground cinnamon
  • ⅛ tsp (each) Ground Ginger + Cloves + Nutmeg + Allspice
  • ½ tsp Vanilla Extract
  • ¼ Cup Chocolate chips
  • 2 Tbsp Dark Chocolate Chunks (Optional)
US Customary - Metric

Instructions

  • In a small bowl mix melted butter, white and brown sugar, pumpkin and vanilla until well combined using a balloon whisk or hand mixer. Set aside.
  • In a separate bowl, sift flour, baking powder, baking soda, all the spices and salt. Add and fold dry ingredients to wet and form cookie dough. Add in the chocolate chips (saving some for pressing on top after baking). Now roll the dough into 6 balls and flatten them (as shown in the visual above). Chill them for about 20-30 minutes in the freezer.
  • In the meantime preheat your oven to 350 deg F and line a baking sheet with silicon mat of parchment paper.
  • Now take dough balls out of refrigerator and bake for around 11-13 minutes. The cookies will look very soft in the centers but don't be tempted to over bake them. Cookies will continue to set on the cookie tray as well as they cool.
  • Take them out and press the remaining choc-chips on top for the looks! Allow them to cool down for about 20 minutes on the sheet. And keep for a few hours on wire rack to get even more chewier cookies.

Notes

Storage Information:
  1. You can chill the dough in refrigerator for up to 2 days. Allow it come to room temperature before forming those balls.
  2. Cookies stay fresh at room temperature for 5-7 days. Baked cookies freeze well for 2 months. Thaw in the refrigerator or at room temperature before enjoying!
  3. Unbaked cookie dough balls can be frozen for up to 3 months. Bake them as is, no need to thaw. Just add an extra minute to your baking time.
Pumpkin Puree: Blot it with a few paper towels to get rid of some of the moisture.
Spices: If you desire, you may replace all the spices used with ½ tsp of Pumpkin Pie spice. Don't leave out Cinnamon in this case.
Chilling the Cookie Dough: If you are not pressed on time, you may chill the dough in refrigerator for about 2 hours.
 

Nutrition

Serving: 1Cookie | Calories: 201kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Sodium: 83mg | Sugar: 20g
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

These easy pumpkin chocolate chip cookies are slightly adapted from my favorite blogger on this entire earth Sally!

« Pumpkin pie overnight oats
Pumpkin applesauce muffins with pumpkin spice chocolate streusel »

Reader Interactions

Comments

  1. Anonymous

    September 29, 2021 at 11:46 am

    5 stars
    these are wicked GOOD!

    Reply
  2. Jennie

    September 12, 2021 at 2:19 pm

    These cookies are fabulous! And I love having just enough and not having dozens of cookies to eat!

    Reply
  3. Kelly

    November 15, 2020 at 8:15 pm

    5 stars
    These turned out so chewy and not cakey at all just like the recipe mentions! I am going to make these again for sure.

    Reply
  4. angiesrecipes

    October 25, 2018 at 11:20 pm

    These cookies look almost fudgy and so every tempting!

    Reply
    • Patty

      August 19, 2021 at 1:47 pm

      How much corn starch should be added ? Its not in the ingredient list

      Reply
      • GreedyEats

        August 19, 2021 at 7:10 pm

        Hi Patty! I initially added cornstarch to these cookies but later on updated it without cornstarch. You don't need it to bake these cookies, thanks for catching that.

  5. Nisha

    October 25, 2018 at 3:35 pm

    5 stars
    What a great way to use pumpkin in a cookie.It looks super delicious!

    Reply

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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! Read More…

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