Soft, thick and perfectly chewy Pumpkin Chocolate Chip Cookies filled with ample of Pumpkin Flavor and fall spices! Blot your pumpkin puree, make the dough, make dough balls, quickly chill them for 10 minutes in the freezer and bake! Yes, these cookies are ready in under 30 minutes from start to finish!
Taste and Texture:
- Soft on the inside chewy on the outside
- Thick and loaded with mini Chocolate Chips
- Filled with loads of pumpkin and fall spice flavors
- Canned Pumpkin Puree: I prefer canned pumpkin puree to fresh one here. It imparts a great flavor to these cookies.
- Butter: Unsalted butter is the way to go here, so that you can control the amount of salt that goes in the dough. If using salted butter, skip adding salt.
- Sugar: Both brown sugar and granulated sugar are needed to make the dough. You may use either dark or light brown sugar here.
- Flour: All purpose flour is the base of this recipe.
- Spices: We will use pumpkin pie spice and cinnamon to flavor them. Don't skip cinnamon here, as it adds a lot of flavor in the cookie dough.
- Chocolate Chips: I used semi sweet mini chocolate chips, you can also go for the regular ones.
How to make Pumpkin Cookies:
- Blot the Canned Pumpkin Puree: Blot pumpkin puree by squeezing all the extra moisture out of it using a paper towel. Pumpkin puree is about 90% water. While we need all this moisture here in Pumpkin Cupcakes and we don't require it so much to make cookie dough! So we will skip egg and blot the puree here (as good as we can!)
- Whisk all wet ingredients: Once you have taken care of all the moisture in the puree, it's time to mix in all the wet ingredients together. Butter, sugars, blotted pumpkin and vanilla extract.
- Make the dough: Sift and mix in all the dry ingredients, spices and fold in chocolate chips.
- Make dough balls and chill them in the freezer: Quickly chill them on lined cookie tray while you preheat the oven. Press a few more chocolate chips on top for decoration.
- Bake: Press your cookie dough balls slightly before baking as these don't spread too much in the oven. Then bake pumpkin cookies at 350 deg F for about 11-12 minutes.
- Allow to cool them on a wire stand: The more time you give your cookies to cool down on a wire rack, the chewier they will taste. You can even place them on wire stand overnight and enjoy the next day.
How long does pumpkin cookie dough last in the fridge?
Pumpkin cookie dough, like most other cookie doughs can be refrigerated, covered tightly, for 3-4 days before baking.
How long can you keep pumpkin puree in the freezer?
Canned Pumpkin Puree can be frozen for about 9-12 months. Fresh pumpkin puree can also be frozen for the same amount of time.
Quick Tips to make Perfect Pumpkin Cookies:
- Melt your butter before beginning to make the dough. Coz Melted Butter= Chewy Cookies!
- Skip Egg: We are not using egg in this dough to prevent more moisture getting in there!
- Blot all the excess moisture out of canned pumpkin for guaranteed chewier cookies!
- Allow them to cool down on wire rack for a few hours and do their thing (become chewier). I suggest keep them there for overnight and have Pumpkin Cookies for breakfast (well not necessarily :D)! But these are perfect cookie to make ahead!
More Pumpkin Desserts for you:
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Pumpkin Chocolate Chip Cookies
- 1 Cookie Tray
- ¼ Cup Unsalted Butter (melted and cooled slightly)
- 2 Tablespoon Brown Sugar
- ¼ cup Granulated sugar
- 3 Tablespoon Canned Pumpkin Puree
- ¾ Cup All Purpose Flour
- ⅛ teaspoon Baking Powder
- ⅛ teaspoon Baking Soda
- ⅛ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Pure vanilla extract
- ¼ Cup Mini chocolate chips
- Line a baking sheet with silicon mat or parchment paper. Now, in a small bowl mix melted butter, granulated and brown sugar, pumpkin and vanilla until well combined. Set aside.
- In a separate bowl sift flour, baking powder, baking soda, all the spices and salt. Mix it well in wet ingredients to form Pumpkin Cookie dough. Add in the chocolate chips (saving some for pressing on top after baking).
- Next roll the into 9 balls, keep them on lined cookie tray and chill them in freezer until your oven preheats. Preheat oven to 350 deg F. Flatten the cookies slightly and bake for around 11-13 minutes. The cookies will look very soft in the centers but don't be tempted to over bake. These will set a lot more as they cool down.
- Take them out and press the remaining choc-chips on top for the looks! Allow them to cool down for a few minutes on the sheet. And keep for a few hours on wire rack to get even more chewier cookies.
- You can chill the dough in refrigerator for up to 2 days. Allow it come to room temperature before forming those balls.
- 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!
- Pumpkin: Blot pumpkin puree by squeezing all the extra moisture out of it using a paper towel. Pumpkin puree is about 90% water. So we will skip egg and blot the puree here (as good as we can!)
- Pumpkin Pie Spice: You can use ¼ teaspoon each: ground cloves, ground allspice, ground ginger and ground nutmeg instead of pumpkin pie spice. If taking this route, don’t leave out ground cinnamon.
- Bigger Batch: This cookie recipe can easily be doubled by doubling each ingredient using 2x or 3x above in the recipe card.