These pumpkin chocolate chip cookies have the perfect amount of pumpkin, cinnamon and chocolate in every bite. Unlike regular pumpkin cookies, these cookies are soft and chewy with crispy edges and will quickly become a favorite. No eggs are required so grab a can of pumpkin puree and get baking.
This post contains affiliate links and I may receive a commission on your purchase. Thank you for shopping through my links.
Why you will love these Pumpkin Chocolate Chip Cookies
- Packed full of real organic pumpkin puree and organic pumpkin pie spice.
- The cookies are soft and chewy not cakey!
- No eggs are required.
- No mixer is needed.
- It is and easy recipe for first time bakers.
- Can easily be made gluten free or vegan.
Ingredient notes to make the best Pumpkin Chocolate Chip Cookies
Flour: Use a high quality flour like King Arthur Organic All Purpose Unbleached Flour for the best chewy texture. You can all use a gluten free flour like Namaste Organic Cup for Cup Flour if you need the cookies to be gluten free. I know so many people that have had great success using it with my recipes.
Butter: I always use salted butter in my baked goods. Salt enhances to taste of the other ingredients. If you need an alternative for butter equally swap for softened coconut oil or a plant based butter like Miyoko’s.
Pumpkin: Do not use pumpkin pie filling for the cookies. You want to use 100% organic pure pumpkin puree.
Sea Salt: Salt is an important ingredient because it enhances the other ingredients making a more flavorful cookie. It also balances out the sweetness so use a good quality salt when baking. I have been using Redmond Real Sea Salt since I was a little girl helping my mom in the kitchen. It is unrefined salt that contains over 60+ trace minerals. I highly recommend it. However you can always use table salt too. My code “cookieeclub” will save you 15 percent.
Chocolate: Do not skip out on the chocolate. Chocolate will make or break any baked good that contains it. So make sure to use a good brand. You will never go wrong Guittard Super Cookie Baking Chips. That is how I achieve beautiful chocolate puddles. Enjoy Life Baking Chips are amazing too! Especially if you need a dairy free vegan option.
Vanilla: Use pure vanilla extract that contains only vanilla bean extractives in alcohol. Pay attention to the ingredients. A lot of vanilla extract brands will throw in caramel color and or artificial flavorings to mimic the real thing to save money on the product. I like buying Watkins Pure Vanilla Extract or the Kirkland Pure Vanilla Extract from Costco. You really do get what you pay for.
Recipe Variations
- Try adding 1 cup of chopped walnuts to the dough.
- Or swap out the chocolate chips with white chocolate chips.
- You can even add 1-2 teaspoons of espresso powder in with the butter and sugar for Pumpkin latte cookies.
- Try browning the butter. Use 1 cup + 2 tablespoons of butter. Brown over medium heat. Cool the butter for 20 min in the refrigerator. Then use in the recipe as you would the softened butter.
- Try chilling the dough overnight or 1-2 days for a chewier cookie with more intense flavor. Make the dough as directed. Then scoop all the dough and place the cookie dough balls onto a baking tray. Cover the cookie dough with a lid or plastic wrap. Here is a link to my favorite pan with a lid. Chill the dough. Bake as instructed when ready. For a quick read here is an article by King Arthur on why chilling your cookie dough is a great idea.
How to make the Pumpkin Chocolate Chip Cookies
- Start by preheating the oven to 350 F and line two baking trays with parchment paper.
- In a large mixing bowl with a wooden spoon or bowl of a stand mixer with the paddle attachment beat the butter and sugar 2-3 minutes until light and fluffy. Then mix in the pumpkin puree and vanilla extract and mix until combined.
- In a separate bowl combine the flour, ground cinnamon, sea salt, baking soda and chocolate chips.
- Pour the dry ingredients into the wet ingredients; folding together until a dough forms and the last bit of flour disappears.
- Scoop the dough using a 1.5 oz cookie scoop and place on a baking tray lined with parchment paper. I like double scooping the dough for large bakery style cookies. Just scoop ones, and place another scoop on top. Don’t flatten. Place no more than 6-8 cookies on a pan at a time.
- Bake the cookies 350 F for 8-10 minutes if making 1.5 oz cookies and 10-12 minutes if making 3oz cookies until the edges are slightly golden and centers are soft and chewy.
- Immediately sprinkle the cookies with Maldon Sea Salt and swirl with a cookie cutter larger than the cookie for perfectly round cookies every time.
- Cool the cookies, or don’t. I cannot resist a hot, warm, chocolate chip cookie.
- Serve and enjoy!
- Store leftover Pumpkin Chocolate Chip Cookies in an airtight container for up to one week on the counter out of direct sunlight.
- Or place the cookies in a freezer friendly zip lock bag and suck the air out with a straw to keep the cookies in the freezer for up to 3 months. To un thaw place on the counter to come back to room temperature or just remove one cookie and warm in the microwave for 10-15 seconds for a quick treat.
Extra Chewy Pumpkin Chocolate Chip Cookies
Equipment
- 1-3 Baking Sheet
- 1 Cookie Cutter Set Use the one that is slightly bigger than the cookies
Ingredients
- 1 cup softened butter Salted or Unsalted
- ¾ cup organic brown sugar or regular brown sugar
- ¾ cup organic cane sugar or regular sugar
- ½ cup 100% organic pumpkin puree not pumkin pie filling
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon optional
- 1 teaspoon baking soda
- 1 teaspoon sea salt only use 1/2 tsp if using salted butter
- 2 ¼ cup organic all purpose unbleached flour
- 1 cup dark chocolate chunks or 3.5 oz dark chocolate bar chopped up
- Maldon Sea Salt Flakes for topping warm cookies Optional
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit.
- Next line two standard baking sheets (13×18) with parchment paper.
- Now line a small bowl with a paper towel and pour in the 1/2 cup of pumpkin puree. Press another paper towel over the top of the pumpkin and let it sit to absorb as much moister as possible while moving onto the next step. Too much moister from the pumpkin and the cookies will be cakey instead of chewy.
- Moving on, in a large mixing bowl add butter, brown sugar, and granulated sugar.
- With a hand mixer, cream the butter and sugars together for 2-3 minutes until light and fluffy.
- Add pumpkin puree and vanilla extract to the butter and sugar and mix until combined.
- Find a small mixing bowl and add flour, salt, baking soda and cinnamon.
- Using a fork, lightly mix the dry ingredients until combined.
- Pour the dry ingredients into the wet ingredients and fold them into each other using a rubber spatula. Stop mixing when the last bit of flour disappears.
- Sprinkle chocolate chunks into the dough and fold them in with a rubber spatula until just incorporated.
- With a large cookie scoop (3oz), scoop the cookie dough and place no more than 4 to 5 unbaked cookie dough balls on a baking pan at a time. * I like to double scoop the dough using a 1.5 Tbs cookie scoop so the cookies don't spread as much while baking. See video for demonstration.
- Then top each cookie dough ball with a few extra pieces of chocolate.
- Bake the cookies for 10-12 minutes until the edges are lightly browned.
- Use a cookie cutter to swirl and shape the warm cookies or use a cup that is slightly bigger than the cookies. This step is optional but if done the cookies will be perfectly circular and even more thick and chewy.
- Sprinkle each warm cookies with a pinch of Maldon Sea Salt Flakes.
- Repeat until all the cookies are baked.
- Cool and enjoy!
Related Post
Crazy Good Pumpkin Carrot Cake with Olive Oil
Gooey Cinnamon Roll Sheet Cake
Pingback: Extra Creamy Chocolate Pudding - Cookiee Club