Pumpkin Chocolate Chip Cookies are the perfect soul-warming treat as the air turns crisper and the leaves begin to turn. Made from scratch with real pumpkin puree, these delicious cookies are simple to make and loaded with the cozy flavors of fall.
I am a summer girl but on that first day when the air blows a little cooler and a hint of color appears in the trees, I get a little giddy. Baked goods, lattes,pumpkin season, pumpkin spice and all things nice are what I begin to crave.
These cookies aren't just your ordinary treats; they're a symphony of autumn flavors melded with the rich allure of chocolate chips. They are simple to make using ingredients found in your pantry. You are just 30 minutes away from my favorite fall cookie that's as comforting as your coziest sweater.
If you like pumpkin recipes, try my Mini Pumpkin Donut Muffins with Cinnamon Sugar or these Pumpkin Spice Cupcakes with Cream Cheese Frosting.
- Butter – Unsalted butter provides richness and flavor to the cookies. Use margarine or coconut oil can as dairy-free alternatives. If using salted butter, adjust the salt used later in the recipe.
- Sugar – Both granulated white sugar and brown sugar are used for sweetness and moisture.
- Pumpkin Puree – A can of pumpkin puree infuses the cookies with the classic fall flavor. Make sure it is real pumpkin puree and not pumpkin pie filling.
- Eggs: Eggs add structure and moisture to the dough.
- Vegetable Oil – Use your favorite light, neutral-flavored oil.
- Milk – Milk adds a touch of moisture to the dough. Substitute any dairy-free milk.
- Cream of Tartar – Cream of tartar acts as a leavening agent in combination with baking soda, providing a slight tanginess and aiding in the cookies' rise.
- Vanilla Extract – Vanilla extract enhances the flavor of the cookies.
- Salt – Salt balances the sweetness and enhances the overall flavor.
- Baking Soda: Baking soda is a leavening agent that helps the cookies rise.
- Pumpkin Pie Spice – A blend of cinnamon, nutmeg, and cloves, this spice mixture contributes a warm and aromatic flavor.
- Flour – All-purpose flour serves as the base of the cookie dough. Use a cup-for-cup gluten-free flour if desired.
- Dark Chocolate Chips – Dark chocolate chips provide a luscious contrast to the pumpkin flavor. Add semi-sweet chocolate chips, milk chocolate chips, or even white chocolate chips for variation. You can also use chocolate chunks instead of chips.
See recipe card for quantities.
- In the large bowl of a stand mixer, combine the butter and sugars, cream until light and fluffy. Scrape down the sides and mix again. Add in the egg, pumpkin puree, oil, milk, cream of tartar, vanilla, salt, baking soda, and pumpkin pie spice.
2. Mix thoroughly. Add the flour into the wet ingredients and combine well. Scrape down the sides and mix again.
3. Fold in the chocolate chips by hand until combined.
4. Scoop out spoonfuls of dough and place on the prepared baking sheet. Leave about 2 inches of space around each cookie. Bake in preheated oven for approximately 10-12 minutes or until edges are set and slightly browned.
- Gluten-Free - Replace the regular flour with cup-for-cup gluten free flour.
- Swap the Pumpkin - You can also used cooked and mashed butternut squash or sweet potatoes if you don't have pumpkin.
- Swap the Dark Chocolate – Use milk chocolate, semi-sweet chocolate or white chocolate instead of dark chocolate. You can also use cinnamon, caramel or peanutbutter baking chips.
- Add Nuts - Add chopped pecans or walnuts to the batter for a bit of crunch.
A stand mixer is ideal for heavy-duty tasks like kneading dough and handling large batches. It offers hands-free convenience but can be more expensive and takes up counter space. In contrast, a handheld mixer is portable, versatile, and ideal for lighter tasks such as beating eggs and mixing cake batters. It's compact, affordable, and easy to store, making it suitable for smaller kitchens or occasional bakers. The choice between the two depends on your baking needs, space availability, and the scale of your baking projects.
For optimal cookie baking, look for a heavy-duty aluminum half-sheet pan. These pans provide even heat distribution and durability to prevent warping, ensuring uniform and consistent baking results. Use non-stick parchment paper or silicone baking mats for easy cleanup.
Cookies can stored in an airtight container at room temperature for up to 3 days.
To freeze these cookies, flash freeze them on a cookie sheet then transfer them to an airtight container. You can thaw them at room temperature for 15-30 minutes before consuming.
- Allow butter, eggs, and any other refrigerated ingredients to come to room temperature before adding to the mixing bowl. Room temperature ingredients mix more evenly and create a smoother dough.
- Use pumpkin puree rather than pumpkin pie filling which has added sugar and flavoring added.
- When adding dry ingredients to wet, mix just until combined. Overmixing can result in tough cookies.
- Use a cookie scoop or tablespoon to portion out uniform-sized dough balls. This ensures even baking and consistent cookie sizes.
- Halfway through the baking time, rotate the baking sheet to ensure even browning.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.
Absolutely! Making homemade pumpkin puree is a great option. Simply roast, puree, and drain excess water from the pumpkin before using it in the recipe.
If you're cookies tend to spread while baking you can refrigerate the dough 30 minutes to an hour before baking to chill all of the ingredients.
More Cookie Recipes
- Banana Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies with Toffee
- Chocolate Dipped Peanut Butter Cookies
- Polish Butter Pretzel Cookies
- Neiman Marcus Cookies from Life, Love and Good Food
If you like this Pumpkin Cookie recipe, please leave a 5-star rating below.
Pumpkin Chocolate Chip Cookies
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- ½ cup vegetable oil
- 1 tablepoon. milk
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 4 cups flour
- 10 oz dark chocolate chips
- Preheat the oven to 350 degrees. Prep cookie sheets with a sheet of parchment or spray with non stick spray, set aside.
- In the bowl of a stand mixer, combine the butter and sugars, cream until light and fluffy. Scrape down the sides and mix again.
- Add in the egg, pumpkin puree, oil, milk, cream of tartar, vanilla, salt, baking soda, and pumpkin pie spice.
- Mix thoroughly. Add in the flour and combine well. Scrape down the sides and mix again. Fold in the chocolate chips by hand until combined.
- Scoop out spoonfuls of dough and place on the prepared cookie sheets. Leave about 2 inches of space around each cookie.
- Bake in preheated oven for approximately 10-12 minutes or until edges are set and slightly browned.
- Allow to cool for 10 minutes before serving.
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