Go Back
–+ servings
Homemade pumpkin chocolate chip cookies stacked on a white plate, golden and soft with melty chocolate chips and a rustic, cozy look.

Pumpkin Chocolate Chip Cookies

5 from 1 vote
Perfectly soft, chewy pumpkin chocolate chip cookies with warm spices and melty chocolate chips. These cookies stay tender for days and are a must-bake for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 10 minutes
Total Time 38 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ¼ cups All-purpose flour - Spoon and level
  • 1 cup Canned pumpkin - Do NOT drain
  • 1 ¼ cup Brown sugar - Packed
  • 2 Large eggs - Room temperature
  • ½ cup Unsalted butter - Softened
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • ¼ teaspoon Ground ginger
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 ½ cups Semi-sweet chocolate chips
  • ⅛ teaspoon Cream of tartar - Optional, helps keep cookies soft

Equipment

  • Large mixing bowls (One for wet, one for dry ingredients)
  • Electric mixer (Hand or stand)
  • Cookie sheets (Lined with parchment paper)
  • Cookie scoop (Or use a tablespoon)
  • Wire rack (For cooling cookies)
  • Kitchen towel (Optional for steam blanket trick)

Method
 

  1. Preheat your oven to 350°F and line two cookie sheets with parchment paper. Let ingredients come to room temperature and prepare your mixing bowls.
  2. In a large bowl, cream the softened butter and packed brown sugar using an electric mixer until fluffy. Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract until smooth.
    Unmixed pumpkin cookie ingredients in a glass bowl—pumpkin puree, a raw egg, brown sugar, and chunks of butter—on a speckled counter next to a striped kitchen towel.
  3. In a separate bowl, whisk together the flour, ground cinnamon, nutmeg, ginger, baking soda, salt, and optional cream of tartar.
  4. Gradually add the dry ingredients into the wet mixture, mixing gently until just combined. Be careful not to overmix—stop once you no longer see flour streaks.
  5. Fold in the chocolate chips gently. Use a cookie scoop or tablespoon to drop rounded portions onto the lined baking sheets, spacing about 2 inches apart.
    Pumpkin chocolate chip cookie dough in a glass bowl, with chocolate chips folded in, on a speckled countertop next to a striped towel.
  6. Bake for 12–15 minutes or until the edges are set and the centers look slightly soft. Avoid overbaking for best texture.
  7. Let the cookies cool on the pan for 5 minutes. For extra softness, transfer them warm to a clean kitchen towel and cover for 10 minutes (optional). Then move to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 95mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 1800IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Tried this recipe?

Let us know how it was!