Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 30
Ingredients: 1 cup canned pumpkin; 2 cups all-purpose flour; 1 egg; 1 teaspoon vanilla extract; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 1/2 teaspoons pumpkin pie spice; 1 cup cane sugar or white sugar; 1/3 cup butter, melted; 12 oz semi-sweet chocolate chips

These homemade soft and chewy Pumpkin Chocolate Chip Cookies are a must make fall dessert!

There is no better way to celebrate fall than with making a batch of homemade pumpkin chocolate chip cookies!

These cookies are chewy and soft and filled with pumpkin spice chocolatey goodness in every bite.

They are the perfect fall dessert that comes together in minutes!

We’re keeping it simple, classic and delicious with these mouthwatering cookies. The aroma of pumpkin spice will make your kitchen smell like heaven!

Ingredients to make pumpkin chocolate chip cookies

Pumpkin puree: not pumpkin pie filling. We like Libby’s brand the best.
All-purpose flour
Egg
Vanilla extract
Salt
Baking soda
Baking powder
Pumpkin pie spice
Sugar
Butter: or substitute any neutral flavored cooking oil.
Semi-sweet chocolate chips: or any kind of chocolate chips you prefer!

ingredients needed to make pumpkin chocolate chip cookies

How to make pumpkin cookies

Step 1: Whisk together the dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, and salt.

Step 2: In a separate bowl, cream together the wet ingredients: sugar, pumpkin, melted butter, vanilla, and egg.

Step 3: Add the dry ingredients to the wet, and beat to combine. Fold the chocolate chips into the batter.

Step 4: Drop the cookie dough batter by spoonfuls onto a baking sheet and top with additional chocolate chips on top. Bake the cookies at 350 degrees for 12-15 minutes.

This recipe makes around 25-30 medium sized pumpkin chocolate chip cookies.

They are perfectly stay soft and don’t lose the softness even once they cool down. These pumpkin cookies are cakey and melt-in-your-mouth delicious!

Recipe substitutions

Flour: you can substitute whole wheat pastry flour in an equal amount.
To make these dairy free: substitute vegan butter and dairy free chocolate chips.
Sugar: cane sugar or regular sugar will both work for this recipe.

Storing

After cooling, store any leftover pumpkin chocolate chip cookies in an airtight container for around 2 days at room temperature, or for 4-5 days in the refrigerator.