Do you love pumpkin recipes? So do we! You must make this No Bake Pumpkin Pie Cheesecake Bars, they are so creamy and delicious. Or make this family favorite, Iron Skillet Pumpkin Apple Pie, it’s completely crustless. If you are feeling adventurous try out these Air Fryer Pumpkin Seeds, with five different flavors to choose from.
Best Pumpkin Chocolate Chip Cookies
Fall is almost here!! Although I am a summer girl, I totally have an appreciation for crisp weather, tall boots, cozy sweaters, and everything pumpkin spice.
I vividly remember the first time I tried these scrumptious little cookies! I was at a dear friend’s BBQ. She brings over this plate piled high with these strange orangish, chocolate-dotted cookies. She has this excited twinkle in her eyes and claims that I HAVE TO TRY THESE PUMPKIN COOKIES!!
Being a self-appointed sweets-aholic, of course I can never turn down a cookie. The first bite was pure, pillowy decadence, similar to this pumpkin mochi! How had I gone 26 years without these in my life?? I quickly gobbled down the rest of that one and ate too many more.
I just knew I had to make her cookies for you guys!
This pumpkin chocolate chip cookies recipe have all of the delicious, warm flavors of fall are wrapped up in these perfect pumpkin cookies. Fragrant cloves, ground ginger, spicy cinnamon, and a touch of nutmeg swirl together with pumpkin to create the SOFTEST cookies.
If you are a pumpkin lover, you will also enjoy these pumpkin whoopie pies made with a box cake mix or this easy 2 ingredient pumpkin bread. And you have to try these pumpkin spice scones or pumpkin brookie recipe with a hot cup of coffee.
Is Pumpkin Healthy?
Let’s talk about the health benefits of pumpkin! It is chock full of nutrients like vitamin A that can strengthen your immune system and protect your eyesight. It also has heart healthy vitamin C, potassium, and fiber. Who knew this was such a healthy little gourd?
These pumpkin cookies obviously have some * umm, not so healthy * ingredients in them that make these not so low calorie, but you can still benefit from some of the nutrients.
Pumpkin Chocolate Chip Cookie Ingredients
- Flour: All-Purpose flour.
- Baking Powder
- Baking Soda
- Cinnamon: Ground cinnamon.
- Pumpkin Pie Spice: Buy this at the grocery store in the baking isle pre-mixed or make your own with a few simple ingredients. Make sure that your pumpkin spice isn’t past it’s expiration date, like mine was lol had to go buy more at the last minute. It’s still good just not nearly as flavorful.
- Salt
- Sugar: Granulated sugar.
- Pumpkin: Make sure to use pumpkin puree and not pumpkin pie filling. You can use fresh or canned.
- Egg: I like free-range eggs, they are more nutrient dense (from happier chickens) and the yolk is usually a deep, beautiful orange.
- Oil: Vegetable or Canola Oil.
- Vanilla Extract: Use real vanilla extract and not imitation vanilla flavor.
- Milk: Optional, I used cashew milk or any milk.
- Chocolate Chips: I used semi-sweet chocolate chips.
How to Make Pumpkin Chocolate Chip Cookies Recipe
- In a large bowl mix flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
- In another bowl, combine together sugar, pumpkin, vegetable oil, egg, milk, and vanilla.
- Pour the liquid ingredients into the dry ingredients and combine until just mixed then stir in the chocolate chips.
- Cover the bowl and refrigerate for at least 30 minutes or freeze for 15 minutes.
- Pre-heat the oven to 350 degrees and place parchment paper on baking sheets or baking mats.
- Using a tablespoon or dough scoop, drop cookies onto baking sheets about 2 inches apart.
- Bake for 10 minutes. Allow cooked cookies to cool on the sheets for at least 2 minutes, then move them to cooling racks.
Pumpkin Chocolate Chip Cookies Recipe Tips
- Refrigerating the cookie dough for 30 minutes (or freezing for 15 minutes) before forming into balls will help them from spreading out and will keep their shape when they are cooked.
- Use a cookie dough scoop to form dough into balls.
- Make sure not to over mix your batter.
- Sprinkle more chocolate chips on top of cookies before baking.
- These get even more moist and flavorful the next day.
- Make your own pumpkin spice by mixing 2 teaspoons of cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon cloves, and 1/4 teaspoon nutmeg.
Pumpkin Chocolate Chip Cookies Recipe Variations
- Different chocolate chips. Switch up the chocolate chips and make pumpkin white chocolate chip cookies or try them with dark chocolate chips.
- Miniature chips. Use mini chocolate chips instead of regular.
- Add nuts. Add in a cup of chopped walnuts or pecans.
Storage Instructions for Pumpkin Chocolate Chip Cookies Recipe
- How to Refrigerate Pumpkin Chocolate Chip Cookies: Let the pumpkin cookies cool completely. Put cookies in a glass container or BPA-free airtight plastic container stacked with wax paper between them to prevent sticking. They should last about 3-4 days in the fridge or up to 2 days on the counter.
- How to Freeze Pumpkin Chocolate Chip Cookies: Let the pumpkin cookies cool off completely before putting them into an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container with wax paper between them to prevent sticking. Make sure to label the cookies with the recipe name and date. The pumpkin cookies should last about 1 month in the freezer.
- How to Thaw Frozen Pumpkin Chocolate Chip Cookies: Thaw the frozen pumpkin cookies on a plate on the counter until they have come to room temperature.
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Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 large egg
- 1 teaspoon milk , optional
- 1 1/2 cup semisweet chocolate chips
Instructions
-
In a large bowl, mix flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
-
In another bowl, combine together sugar, pumpkin, vegetable oil, egg, milk, and vanilla.
-
Pour the liquid ingredients into the dry ingredients and combine until just mixed then stir in the chocolate chips.
-
Cover the bowl and refrigerate for at least 30 minutes or freeze for 15 minutes.
-
Pre-heat the oven to 350 degrees and place parchment paper on baking sheets or baking mats.
-
Using a tablespoon or dough scoop, drop cookies onto baking sheets about 2 inches apart.
-
Bake for 10 minutes. Allow cooked cookies to cool on the sheets for at least 2 minutes, then move them to cooling racks.
Recipe Notes
- Make your own pumpkin spice by mixing 2 teaspoons of cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon cloves, and 1/4 teaspoon nutmeg.
- Refrigerating the cookie dough for 30 minutes (or freezing for 15 minutes) before forming into balls will help them from spreading out and will keep their shape when they are cooked.
- Add in a cup of chopped walnuts or pecans.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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