Posted Sep 16, 2020, Updated Oct 20, 2024 My son says he likes these chocolate chip pumpkin cookies better than our famous chocolate chip cookie recipe. And not just once, but every time I’ve made them he exclaims they are his favorite cookie, which is a big deal coming from the pickiest eater in our house. These pumpkin chocolate chip cookies are perfectly sweet and have just the right amount of cozy fall spices. They’re easy to make, and while the dough does require some chilling time it’s totally worth it because these pumpkin cookies are sure to become your new favorite fall cookie recipe (also try pumpkin cookies with cream cheese frosting, maple cookies and apple cookies).
Pumpkin Chocolate Chip Cookies: Ingredients & Substitutions
Let’s chat about the ingredients in this easy pumpkin chocolate chip cookie recipe, as well as possible substitutions.
Salted Butter. Unsalted is a good substitute. Granulated sugar. use regular white sugar or organic cane sugar for the best result. Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar. Pumpkin Puree. I use canned pumpkin puree. If using homemade pumpkin puree, I recommend straining the water out of it so it is not too moist. All-purpose flour. Use a 1:1 all-purpose gluten-free flour to make these pumpkin cookies gluten-free. Cinnamon. Choose your favorite ground cinnamon. The higher the quality, the better it will taste. Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice. Use 2 teaspoons of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, pumpkin cupcakes, pumpkin bread, etc.) Chocolate chips. You can use chocolate chunks, chopped chocolate, or chocolate chips or any kind of chocolate (milk, dark, semisweet, white, etc.).
How to Make Pumpkin Chocolate Chip Cookies
Let’s walk through how to make this easy pumpkin chocolate chip cookie recipe step-by-step, and don’t forget to watch the video! In a medium bowl, mix together the flour, pumpkin pie spice, cinnamon, sea salt, baking soda and baking powder. Set aside. Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, cream together the butter, granulated sugar and brown sugar. Next, add the vanilla, pumpkin puree and egg and beat until combined and light and fluffy. Then add the dry ingredient mixture and beat until combined. Stir in the chocolate chips on low speed until evenly distributed throughout the batter.
Chill the Dough
Once the dough is finished, transfer it to an airtight container and chill for at least 1 hour, and up to overnight.
Bake
After chilling, preheat your oven to 375 degrees F. Lightly grease 2 large baking sheets or line them with silicone baking mats (do not use parchment paper). Use a 1.5 to 2 Tablespoon cookie scoop to measure out portions of cookie dough, roll them into balls and place them on the prepared baking sheets, evenly spaced. Repeat until all the dough is used. Bake In the preheated oven for 10 minutes, or until cookies look set and slightly puffed. Remove the cookie tray from the oven and tap it on the counter to release some of the air from the cookies. This is a unique step, but results in chewy (not cakey) cookies! Let the pumpkin chocolate chip cookies cool on the cookie sheet for 3-5 minutes then transfer them from the baking sheet to a wire cooling rack to cool for at least 30 minutes before eating. The cookies “deflate” as they cool and achieve the chewy texture you see pictured in this post.
Serve
I like to eat these pumpkin chocolate chip cookies slightly warm. Note, they get chewier as they cool and my family thinks they’re even better the second day.
Store
Store pumpkin chocolate chip cookies in an airtight container at room temperature for up to 5 days.
Freeze
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