Pumpkin Chocolate Chip Cookies

Soft and chocolatey pumpkin chocolate chip cookies are a fall staple in my kitchen. This recipe features a blend of all-purpose and whole wheat flour plus warming spices, semisweet chocolate, and smooth pumpkin puree.

Easy Pumpkin Chocolate Chip Cookies Recipe

I make these pumpkin chocolate chip cookies each time fall descends, especially around Halloween and Thanksgiving. Soft and not-too-sweet, pumpkin-y but not overly so, with hints of brown sugar and caramel, these little morsels are packed with bittersweet chocolate. Serve a plate with pumpkin pie, or enjoy them as an after-school snack.

Cookie Highlights

• Beautiful texture - These cookies are marvelously soft and slightly chewy.
• Cozy - You'll find all the familiar fall spices here to complement the pumpkin, including cinnamon, nutmeg, and cloves.
• A little different - This is not your ordinary chocolate chip cookie recipe! The pumpkin puree keeps these cookies moist and soft for days.

Ingredient Notes

Here's a look at what you'll need for these delectable cookies. The full ingredient amounts and detailed instructions are in the printable recipe card lower down.

• Flour - I use a mix of all-purpose flour and whole wheat flour for these cookies. You could also use all all-purpose flour.
• Leavening - Baking powder and baking soda.
• Salt - I always use fine sea salt in my recipes!
• Ground spices - Cinnamon, cloves, and nutmeg add warmth.
• Butter - Use unsalted butter softened to room temperature.
• Brown sugar - Light or dark brown sugar is fine.
• Granulated sugar
• Egg - A large egg is best for these cookies.
• Vanilla extract
• Pumpkin puree - Use pure pumpkin puree - do NOT use "pumpkin pie mix".
• Chocolate chips - I love semisweet chocolate chips, and you could also try milk chocolate or white chocolate if you prefer.

Recipe Tips

• Add-ins - Add nuts like chopped walnuts or go super decadent with mini m&ms or chopped candy bits.
• Different chocolate - You can swap in a different kind of chocolate chip, including milk chocolate or even white chocolate for a different flavor note.
• Other flour - You can do all all-purpose flour if you wish, or use spelt flour or whole wheat flour instead of whole wheat pastry flour.
• Make gluten-free - Make these cookies with gluten-free oat flour to make them gluten-free! Simply substitute 340 grams of oat flour for the whole wheat flour.
• Make ice cream sandwiches - These pumpkin chocolate cookies are lovely when made into ice cream sandwiches! Fill them with no churn pumpkin ice cream or vegan chocolate sorbet for a treat.

How to Store

Store cookies in an airtight container on the counter for up to 5 days. These cookies also freeze well: place them in a freezer-safe bag and store them in the freezer for 3 months, then thaw them in the fridge before serving. You can freeze the cookie dough as well, in an airtight, freezer-safe container or sealable bag, for up to 3 months.

More Easy Cookie Recipes

• Oat Flour Sugar Cookies
• Oat Flour Chocolate Chip Cookies
• Gluten-Free Cherry Oatmeal Cookies

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Pumpkin Chocolate Chip Cookies

Nicole Spiridakis

Soft and chocolatey pumpkin chocolate chip cookies are a fall staple in my kitchen featuring warming spices, chocolate, and pumpkin puree.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 36 cookies

Calories 124 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 ½ cups all-purpose flour
• ▢ 1 cup whole wheat pastry flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ¾ teaspoon fine sea salt
• ▢ 1 teaspoon cinnamon
• ▢ ¼ teaspoon cloves
• ▢ pinch nutmeg
• ▢ ½ cup butter, room temperature
• ▢ 1 cup brown sugar
• ▢ ½ cup granulated sugar
• ▢ 1 egg
• ▢ ½ teaspoon vanilla
• ▢ 1 cup pumpkin puree
• ▢ 1 ½ cups semisweet chocolate chips

Instructions

 

• Preheat oven to 350℉.
• Whisk together flour, baking soda, baking powder, salt, and spices.
• In a large bowl, cream the butter with the sugars. Beat in the egg, vanilla, and pumpkin. Add the flour and stir just until incorporated. Add the chips.
• Drop by teaspoons on cookie sheets and bake for 12-14 minutes, until the cookies are lightly browned at the edges but not dark.

Notes

Recipe Tips

• • Add-ins - Add nuts like chopped walnuts or go super decadent with mini m&ms or chopped candy bits.

• • Different chocolate - You can swap in a different kind of chocolate chip, including milk chocolate or even white chocolate for a different flavor note.

• • Other flour - You can do all all-purpose flour if you wish, or use spelt flour or whole wheat flour instead of whole wheat pastry flour.

• • Make gluten-free - Make these cookies with gluten-free oat flour to make them gluten-free! Simply substitute 340 grams of oat flour for the whole wheat flour.

• • Make ice cream sandwiches - These pumpkin chocolate cookies are lovely when made into ice cream sandwiches! Fill them with no churn pumpkin ice cream or vegan chocolate sorbet for a treat.

How to Store

Store cookies in an airtight container on the counter for up to 5 days. These cookies also freeze well: place them in a freezer-safe bag and store them in the freezer for 3 months, then thaw them in the fridge.

Nutrition

Calories: 124kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 12mgSodium: 116mgPotassium: 85mgFiber: 1gSugar: 9gVitamin A: 1.149IUVitamin C: 0.3mgCalcium: 22mgIron: 1mg

Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.

Did you make this recipe?Let me know in the comments how it went!