Pumpkin Chocolate Chip Cookie Recipe

This is the ultimate Pumpkin Chocolate Chip Cookie recipe! Better than store bought and simple to make! All you need is a can of pumpkin puree and you’re ready to get started!

Pumpkin Chocolate Chip Cookies

It’s fall ya’ll. And that means we have officially stocked out house with all things pumpkin. I have been counting down to this day. My husband is super strict about few things in our home. It really only falls down to two things:

1. Christmas decorations WILL NOT go up before Thanksgiving has ended.
2. Pumpkin waits for fall.

So here it is. The first pumpkin recipe of the season, and one of our favorites!

Ingredients for pumpkin chocolate chip cookies:

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Pumpkin pie spice
• Nutmeg
• Pumpkin Puree
• Sugar
• Oil
• Egg
• Vanilla
• Chocolate Chips

The difference between pumpkin puree and pumpkin pie filling:

When shopping for ingredients be mindful of which can of pumpkin you add to your cart. Most grocery stores keep canned pumpkin in the baking aisle. You will see two different varieties; Pumpkin Puree and Pumpkin Pie Filling. So, what exactly is the difference between the two?

Pumpkin Puree: This is pumpkin that has been cooked and mashed. No added ingredients.

Pumpkin Pie Filling: This is pumpkin puree that has been sweetened and contains added spices.

For baking purposes, I always use pumpkin puree.

PS- Did you know you can add pumpkin to your furry friends treats? Check out the recipe here.

How long do pumpkin cookies last?

This is a GREAT question, and one I have gotten frequently. How long do pumpkin cookies really last? The answer will vary depending on how you store them, but ideally you should finish them within 1 week.

These are more of a cake like textured cookie, so we like to store them in an air tight container with wax paper between each cookie layer. I also opt for putting them in the refrigerator for a little longer freshness.

How to make pumpkin chocolate chip cookies:

1. Preheat your oven to 350 degrees. Line a two cookie sheets with parchment paper and set aside.
2. Combine the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg in a large measuring cup. Gently whisk to combine. Set aside.
3. Add the pumpkin puree with the sugar and oil in a large measuring bowl. Whisk to combine. Stir in the egg and vanilla extract. Fold in the dry ingredients until fully incorporated.
4. Fold in the chocolate chips. Scoop the batter onto your prepared trays using a cookie scoop or dropping by heaping spoonful.
5. Bake ten minutes or just until the edges start to lightly brown.

Like this recipe? You will love my:

• The BEST Pumpkin Bars
• Pumpkin Cheesecake Bars
• Slow Cooker Pumpkin Pie
• Cherry Shortbread Cookies
• Chocolate Chip Pumpkin Bread

5 from 2 votes

Pumpkin Chocolate Chip Cookies

Created by: Jesseca

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

24 cookies

This is the ultimate Pumpkin Chocolate Chip Cookie recipe! Better than store bought and simple to make! All you need is a can of pumpkin puree and you're ready to get started!

Print

Pin

Share

Rate

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1/4 teaspoon nutmeg
• ▢ 1 cup pumpkin puree
• ▢ 1 cup granulated sugar
• ▢ 1/2 cup oil (we use vegetable)
• ▢ 1 large egg
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 cups semi sweet chocolate chips (we like mini chocolate chips)

Instructions

• Preheat your oven to 350 degrees. Line a two cookie sheets with parchment paper and set aside.
• Combine the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg in a large measuring cup. Gently whisk to combine. Set aside.
• Add the pumpkin puree with the sugar and oil in a large measuring bowl. Whisk to combine. Stir in the egg and vanilla extract. Fold in the dry ingredients until fully incorporated.
• Fold in the chocolate chips. Scoop the batter onto your prepared trays using a cookie scoop or dropping by heaping spoonful.
• Bake ten minutes or just until the edges start to lightly brown.

Nutrition

Serving: 24cookies | Calories: 202kcal

Equipment

Silicone Baking Mats

Scoop

Baking Sheets

Did You Make This Recipe?

Share it with me on Instagram @1sweetappetite and follow pinterest for more!

Email Recipe Pin Recipe Share Recipe

Still hungry? Follow One Sweet Appetite on Facebook, Instagram and Pinterest for more great recipe ideas!

Sharing is caring!