Pumpkin Chocolate Chip Cookies

Chocolate chip cookies are a universally adored treat. When you add pumpkin and fall spices to the mix, you get an amazingly delicious cookie that’s perfect for snack time, lunch boxes or any fall gathering. If you love pumpkin treats, don’t miss my amazingly delicious pumpkin cake, pumpkin muffins or pumpkin gooey butter cake!

Pumpkin Chocolate Chip Cookies Ingredients

To make this pumpkin chocolate chip cookies recipe, you will need pumpkin puree, flour, vegetable oil, sugar, egg, vanilla extract, baking soda, pumpkin pie spice, baking powder, salt and chocolate chips. If you want to make more cookies try my brownie cookies, monster cookies and molasses cookies! Enjoy these cookies in fall or winter. You can even make them for Halloween and Thanksgiving.

How Do You Make Pumpkin Chocolate Chip Cookies?

To make these chewy pumpkin chocolate chip cookies, first place pumpkin puree, oil, sugar, egg and vanilla extract in a large bowl. Mix the wet ingredients together until well combined. Next, add the dry ingredients of baking soda, pumpkin pie spice, baking powder, salt and flour to the bowl. Stir just until a dough forms, then fold in the chocolate chips. Let the dough mixture chill for at least an hour. Spoon the dough onto a prepared baking sheet, then add a few more chocolate chips into the top of each cookie. Bake until the cookies are light golden brown on the edges. Cool on a wire rack, then serve and enjoy.

Tips For Pumpkin Chocolate Chip Cookies

You can use canned pumpkin puree or you can make your own homemade pumpkin puree. If you don’t have pumpkin pie spice at home, you can easily make your own for this recipe. Combine 1 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon each of ground cloves and ground nutmeg. Stir all of these spices into your dough and you’ll be ready to go. For the prettiest presentation, add a few chocolate chips onto the top of each pumpkin cookie before they go into the oven. Any neutral flavored oil will work in this recipe. I typically use canola oil, but other options include grapeseed oil, sunflower oil or standard vegetable oil. I use a cookie scoop or measuring spoon to make the same size dollops of cookie dough.

Flavor Variations

These cookies are delicious as-is, but you can change up some of the ingredients to customize the flavors to your tastes.

Chocolate chips: Instead of semi-sweet chocolate chips, try using white chips or milk chocolate chips. Add-Ins: You can substitute 1/2 cup of the chocolate chips for other add-ins. Some great options include chopped walnuts or pecans, dried cranberries, raisins, toffee bits or coconut. Frosting: Try making a simple cream cheese frosting to smear over the tops of the cookies. For the frosting, beat 1/2 cup softened butter with 8 ounces softened cream cheese in a mixer until light and fluffy. Gradually 4 1/2 cups powdered sugar, and mix on low speed until combined. Stir in 1 teaspoon of vanilla extract, then the frosting is ready to use. Spiced cookie: Double a the pumpkin pie spice for cookies that taste more like a spice cake. Chocolate Dipped: Place candy melts in a microwave safe bowl and heat until melted in 30 second increments. Dip half or all of your cookies and let them cool and harden on a wire rack.

I don’t think these pumpkin chocolate cookies got to cool down before they were gone. Just beware, it’s really easy to eat about a dozen of these before you even realize what you just did. It’s only for the fall and winter, so indulge and enjoy! Be sure to check out some of my other great dessert recipes such as mint brownies, heart cookies, chocolate crinkle cookies, pizzelle cookies and chocolate spritz cookies for more ways to indulge!