The best ever Pumpkin Chocolate Chip Cookies! These cookies are soft and chewy with crisp edges instead of typical cake-like pumpkin cookies.
Pumpkin Chocolate Chip Cookies
While I love the big, soft, cake-y, muffin-top-like pumpkin cookies, nothing compares to these cookies. They’ve got everything you love about regular chewy chocolate chip cookies, but with a pumpkin spice twist.
With actual pumpkin and fall-inspired spices in the dough, these cookies are carefully created to give you a soft and chewy center with crisp edges.
How to make Pumpkin Chocolate Chip Cookies
- Melt the butter. Melted butter gives these cookies that soft and chewy texture
- Add sugars to the cooled butter. Once the butter is melted, it needs to cool back down to room temperature; otherwise the butter will melt the sugars and make these cookies greasy and flat
- Stir the sugars into the butter until smooth.
- Add the pumpkin, vanilla extract, and the yolk of an egg. Save the white for a different recipe like this egg wrap.
- Mix until smooth.
- Add in all the spices, salt, and baking soda. Spices can be added to preference, but how the recipe is written is exactly how we like these cookies. You could also replace all the spices (except the cinnamon) with 1 to 1 and 1/2 teaspoons of pumpkin pie spice.
- Stir until everything is well incorporated; we don’t want a pocket of spice ending up in one cookie!
- Add in flour and chocolate chips. We love milk chocolate chips in this recipe, but semi-sweet or dark chocolate would also be delicious, so use whichever is your favorite
- Mix until you’ve got a thick (sticky) cohesive dough. Cover tightly and chill the dough for one hour.
- Roll cookie dough balls that are taller rather than wider. Cookie dough balls should be 1 and 1/2 tablespoons of dough or about 30 grams if you’ve got a food scale handy.
Pumpkin Chocolate Chip Cookie tips
- Be prepared time-wise. These cookies require some patience: the melted butter needs to be cooled to room temperature and the actual dough needs to chill twice. Don’t rush these steps or the cookies won’t turn out properly.
- Use good, firm pumpkin. If your canned pumpkin is watery, the cookies won’t taste as good and the texture will be off. I recommend Libby’s® canned pumpkin (not sponsored).
- Make them pretty. Press some chocolate chips onto the tops of the cookies as soon as you take them out of the oven; this ensures even dispersion of chocolate and they also look more appetizing.
- Spoon and level the flour: If you press a measuring cup into a bag of flour you will pack in way too much flour; use a spoon to spoon it into a measuring cup and then level the top with the back of a butter knife. If your Pumpkin Chocolate Chip Cookies turn out cake-y, there was likely too much flour added.
- Roll cookie dough balls higher instead of wider. This technique ensures that the bottom part of the dough cooks first, giving you those delicious crisp edges. The top of the cookie dough ball cooks down last, leaving it slightly less baked and ultra soft and chewy!
Instead of freezing already-baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container/bag and freeze for up to 3 months.
To bake: you can bake straight from the freezer; just add 1-3 minutes onto the cooking time (or thaw the dough in the fridge and bake according to directions).
Bonus: you’re the super star when you can give your family freshly baked homemade cookies with just a moment’s notice!
More fall desserts
- Pumpkin Creme Brûlée
- Acorn Donut Holes
- Pumpkin Chocolate Chip Bread
- Thanksgiving Cookies
- Pumpkin Cheesecake Bars
The best-ever Pumpkin Chocolate Chip Cookies! These cookies are soft and chewy with crisp edges instead of typical cake-like pumpkin cookies.
- 1/2 cup (111g) unsalted butter
- 1/4 cup (53g) white sugar
- 3/4 cup light brown sugar, lightly packed
- 1 large egg yolk (discard whites or save for another recipe)
- 1 teaspoon vanilla
- 1/3 cup (72g) canned pumpkin (not pumpkin pie filling; not an entire can)
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon EACH: ground cloves and nutmeg
- 1/4 teaspoon ground allspice
- 3/4 teaspoon baking soda
- 1 and 1/2 cups (190g) white all-purpose flour
- 2/3 cup (110g) chocolate chips
MELT BUTTER: In a large, microwave safe bowl, melt the 1/2 cup butter. Let the butter stand until cooled to room temperature. It is very important the butter isn't hot or it will melt the sugars and cause greasy cookies.
ADD SUGARS: Add in 1/4 cup white sugar and 3/4 cup lightly packed light brown sugar to the room temperature melted butter. Stir until smooth with a wooden spoon.
REMAINING WET: Add in the large egg yolk (discard or save the whites for a different recipe), 1 teaspoon vanilla extract, and 1/3 cup canned pumpkin. Make sure the pumpkin isn't watery; dab off excess moisture if it is. Stir until ingredients are combined.
SPICES: Add 1/4 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 3/4 teaspoon baking soda. Stir until spices are well incorporated.
FLOUR AND CHOCOLATE: Spoon and level (See Note 1) to measure 1 and 1/2 cups flour and add to the bowl. Add the 2/3 cup chocolate chips. Gently stir to form a dough. It will seem dry at first, but continue to stir until you have a thick and sticky dough. Cover the bowl tightly and refrigerate for one hour.
BAKE: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a Silpat liner. Measure 1 and 1/2 tablespoons (or 30 grams) dough per cookie ball. Roll the balls so they are taller rather than wider (see photo in post). Place 6 cookie dough balls on the sheet pan and then place in the freezer for 8 minutes. Remove and bake for 8-11 minutes (we like them best at 9 minutes; slightly under-baked will yield super-soft and chewy cookies) or until no longer glossy on top. Remove from the oven and let cookies stand on the sheet pan for 5 minutes. If desired, press a few more chocolate chips into the tops of the cookies.
STORAGE: Using a metal spatula, transfer cookies to a cooling rack and allow the cookies to finish cooling. They firm up more as they cool. Store in an airtight container at room temperature for up to 3 days.
Note 1: If you press a measuring cup into a bag of flour you will pack way too much flour in; use a spoon to scoop it into a measuring cup and then level the top with the back of a butter knife. If your Pumpkin Chocolate Chip Cookies turn out cake-y, there was likely too much flour added. To be as accurate as possible, use a food scale to measure precisely 190 grams of flour.