Easy Pumpkin Chocolate Chip Cookies combine a classic cookie with the best fall flavors. Soft and irresistible, these are a must-make!
Are you all about pumpkin spice during the fall? Well, here’s a cookie recipe that must be on your list. Soft pumpkin cookies studded with chocolate chips and spiced to perfection. There won’t be a crumb left when you make a batch of these pumpkin chocolate chip cookies.
The first thing that comes to mind when I think about this recipe is, ” I LOVE these cookies!” And the fact that I make them on repeat during the fall is only proof that I really do love them. I cannot get enough of these pumpkin chocolate chip cookies
I serve them for dessert and I’ve been known to sneak a few for breakfast, too. They are perfectly spiced like my favorite chocolate chip pumpkin bread and deliciously soft like my glazed pumpkin cookies. But instead of the icing, I add chocolate chips. Each bite is a fall cookie dream.
The Best Pumpkin Cookies with Chocolate Chips
- This is an easy recipe, friends. Mix the dry and wet ingredients, combine, and then bake the cookies.
- This is a no-chill cookie recipe which means no waiting. Always a win at our house.
- You can use your favorite chocolate chips – milk, dark, or semisweet.
Make a batch of pumpkin chocolate chip cookies while the autumn leaves are still clinging to the trees and that crisp breeze is in the air. They are all about the fall season.
- All-purpose flour
- Baking powder
- Baking soda
- Ground nutmeg
- Ground cloves
- Softened butter
- Canned pumpkin
- Chocolate chips
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Mix the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt in a mixing bowl.
In a separate bowl, cream the butter and sugar. Add the pumpkin, egg, and vanilla and mix to combine.
Mix in the dry ingredients and then stir in the chocolate chips.
Drop the dough by the tablespoon onto the prepared cooking sheet. I like to press a few chocolate chips on top of each cookie before they go in the oven.
Bake the cookies for 15 minutes. Let them cool for five minutes on the cookie sheet before transferring to a cooling rack.
Some are but my recipe is soft. Pumpkin puree has a lot of moisture which gives the cookies a soft texture. For the best cookies, be sure to mix the dry ingredients separately and then mix them into the wet ingredients just until combined.
Yes, you can freeze the baked cookies once they are completely cooled. Place them in a freezer bag or container and they will keep well for up to a month in the freezer.
These cookies are best enjoyed within two to three days (unless you freeze them). Keep them in an airtight container at room temperature.
You can up to 1 1/2 cups of mix-ins. Finely chopped nuts would work well in these cookies (like walnuts or pecans) or you could do half chocolate chips and half chopped nuts.
Pumpkin, fall spices, and chocolate chips. These pumpkin chocolate chip cookies are the full autumn package and the best treat to make when you’re craving a bite of something sweet whether it’s for dessert, a snack, or, yes, even breakfast. Enjoy! XOXO San
More Fall Cookie Recipes
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Pumpkin Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 1/2 cups sugar
- 1 cup canned pumpkin
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup chocolate chips
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Add chocolate chips and stir to combine.
- Scoop onto cookie sheet with a cookie scoop or tablespoon.
- Bake for 15 minutes and let cool for 5 minutes before transferring to a cooling rack. Enjoy!