This recipe for Pumpkin Chocolate Chip Cookies is the perfect way to combine your favorite sweet treat with the flavors of fall. This is a soft, cakey cookie packed with fall spices and rich chocolate chips.
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- Perfect balance of pumpkin + chocolate. Pumpkin and chocolate just go so well together and these pumpkin chocolate chip cookies cover all the bases when it comes to combining chocolate, pumpkin, and fall spices.
- Moist, soft cookies. This recipe is similar to my chocolate chip cookies but the addition of pumpkin changes both the texture and flavor. When you add pureed pumpkin, you’re adding sweet and nutty flavors plus it makes the cookies moist and delicious. This isn’t a crispy or crunchy cookie – nor should it be! It’s perfect as a soft, pillowy treat.
- Quick & easy. These chocolate chip and pumpkin cookies are beyond easy to make. The dough requires just a few minutes of preps and then you’re just 15 minutes away from warm cookies straight from the oven!
Don’t love pumpkin and chocolate together? Check out these classic soft Pumpkin Cookies!
What You’ll Need
These cookies are made with your basic cookie staples plus a few touches of fall. Scroll down to the recipe card below for the exact measurements.
- All Purpose Flour
- Spices: Cinnamon, nutmeg, and cloves add the warm fall flavor to these cookies.
- Salt: I always add a little bit of salt to baking recipes. It highlights all of the different ingredients.
- Baking Soda & Baking Powder: Leavening agents help the cookies rise and achieve the soft, chewy texture.
- Sugar: You’ll need both brown sugar & granulated sugar for this recipe.
- Butter: Please use unsalted butter. If you only have salted, omit the salt in the recipe.
- Shortening
- Eggs
- Milk: You can use any fat percentage that you have on hand. The flavor might be a little different if you choose to use dairy-free milk.
- Vanilla Extract
- Pumpkin Puree: Make sure that you are using pumpkin puree and not pumpkin pie filling.
- Chocolate Chips: I like to use semi-sweet chocolate chips for this recipe. You could also use dark or milk chocolate chips.
As I mentioned before, this recipe is pretty straightforward. You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven and line a baking sheet with parchment paper.
- Mix the dry ingredients. Combine the flour, cinnamon, salt, baking soda, baking powder, nutmeg, and cloves.
- Cream the butter and sugars. In the electric mixer with the paddle attachment, mix the butter, white sugar, brown sugar, and shortening. Then add the eggs one at a time, followed by the milk and vanilla extract.
- Combine the remaining ingredients. Mix in the pumpkin puree, followed by the dry ingredients. Mix until everything is well combined. Fold in the chocolate chips.
- Shape the cookies. Form small balls of dough into discs and place them on the cookie sheet. Then, add a few more chocolate chips to the top of the cookie.
- Bake. Bake the cookies for 15 minutes. It’s best to bake them in batches.
Tips and Mix-In Ideas
Here are a few helpful tips to keep in mind when making this recipe. Also, I’ve included some mix-in ideas to make these pumpkin cookies even more fun!
- Use both shortening and butter. I recommend using a mixture of shortening and butter to get that bakery style texture. However, all butter can be used instead if that’s what you prefer.
- Make sure you are using pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sweeteners and spices and would make the spices overwhelming in this recipe if used.
- Make sure that you don’t overmix the dough once you add the flour. Overmixing can cause the gluten to overdevelop, resulting in crumbly cookies.
- Want some mix-in ideas? Some fun mix-ins that would go well with this recipe are M&Ms, white chocolate chips, crushed walnuts, or toffee pieces.
- On the Counter: Store chocolate chip and pumpkin cookies in an airtight container on the counter for up to 5 days. I recommend storing them with a slice of bread if you want them to stay moist and chewy!
- Freezing Baked Cookies: You can store the baked cookies in an air-tight container or freezer-friendly bag for up to 3 months in the freezer.
- Freezing the Dough: I personally like cookies fresh out of the oven, so this option works well for that. You can freeze the dough and then bake however many cookies you want, when you want them! I like to shape the dough in to balls, freeze them on a cookie sheet, and then, once they are solid, put them in a container or baggie. After that, you can freeze the dough for up to 3 months. I recommend letting the cookie dough balls thaw for a few minutes on the cookie sheet before baking them.
Yield: 26 cookies
These Pumpkin Chocolate Chip Cookies are rich, soft, and chewy. These cookies are filled with fall spices and loads of chocolate chips.
Ingredients
- 2 ¾ cup all purpose flour
- 1 ½ teaspoon cinnamon
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon baking powder
- ⅛ teaspoon cloves
- 1 cup packed brown sugar
- ⅔ cup sugar
- ⅔ cup butter, softened
- 3 tablespoons shortening
- 1 large egg + 1 yolk
- 2 tablespoons milk
- 2 teaspoon vanilla extract
- ¾ cup pumpkin puree, not pumpkin pie filling
- 1 ½ cup chocolate chips + more for topping
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Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk to combine the flour, cinnamon, salt, baking soda, nutmeg, baking powder and cloves. Set aside.
- In the bowl of a stand mixer, fitted with a paddle attachment, combine the brown sugar, sugar, butter and shortening. Beat on a medium speed until smooth and creamy.
- Add in eggs and mix to combine. Add milk and vanilla and mix until incorporated, then add pumpkin puree and mix to combine. Add dry ingredients and mix until just combined.
- Remove the bowl from the stand mixer and add chocolate chips. Fold in using a rubber spatula.
- Scoop 2-3 tablespoons of dough out and roll it into a ball, then slightly flatten it to make a disc. Place onto the prepared baking sheet and top with additional chocolate chips.
- Once you have 6 cookies on the baking sheet, place them into the preheated oven on the center rack. Bake for 15 minutes, until the edges just start to turn.
- Once baked, remove from the oven and let sit for a few minutes to set before placing them into a wire cooling rack to let cool.
- Repeat the baking process with the remaining dough.
Notes
Storage
- Room Temperature: Store in an airtight container for up to 5 days. Store cookies with a piece of white bread to help keep them moist and chewy.
- Freezing Baked Cookies: You can store the baked cookies in an air-tight container or freezer-friendly bag for up to 3 months in the freezer.
- Freezing the Dough: I personally like cookies fresh out of the oven, so this option works well for that. You can freeze the dough and then bake however many cookies you want, when you want them! I like to shape the dough in to balls, freeze them on a cookie sheet, and then, once they are solid, put them in a container or baggie. After that, you can freeze the dough for up to 3 months. I recommend letting the cookie dough balls thaw for a few minutes on the cookie sheet before baking them.
Nutrition
Serving: 1, Calories: 208kcal, Carbohydrates: 29g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 28mg, Sodium: 147mg, Fiber: 1g, Sugar: 18g
More Pumpkin Dessert Ideas
- The Best Pumpkin Cheesecake
- Pumpkin Whoopie Pies
- Easy Pumpkin Mug Cake
- Mini Pumpkin Bundt Cakes
- Easy Pumpkin Pancakes
- Pumpkin Icebox Cake
- Iced Pumpkin Oatmeal Cookies
- Chewy Pumpkin Snickerdoodles
- Pumpkin Roll with Toffee Filling
- Bakery Style Pumpkin Muffins
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