PUMPKIN CHOCOLATE CHIP COOKIES – The Best Fall Cookie Recipe! Adult and kid-approved that are quick and easy to make!
Pumpkin Chocolate Chip Cookies (Soft Batch)
This recipe for soft batch, pumpkin chocolate chip cookies with the perfect blend of spices is a wonderful combination of pumpkin, spice, and chocolate chips. If you love pumpkin and chocolate, you’ll love these delicious, adult and kid-approved cookies that are quick and easy to make!
Read great reviews from people who tried this recipe on Pinterest (photos)!
Original Post Date, October 9, 2019 – Post Updated October 26, 2023
WHAT YOU NEED TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES
Pure pumpkin purée, chocolate chips, flour, baking soda, baking powder, salt, pumpkin pie spice, sugar, butter, egg and pure vanilla extract.
HOW TO MAKE HOMEMADE PUMPKIN PIE SPICE
If you don’t have Pumpkin Pie Spice and want to make your own, head over to Crazy For Crust. It’s made with Cinnamon, Ginger, Nutmeg and Allspice.
HOW TO MAKE PUMPKIN CHOCOLATE CHIP COOKIES
Preheat oven to 350 degrees f. then grease baking sheet(s). In a medium size bowl, add flour, baking soda, baking powder, pumpkin pie spice and salt – mix well. In a separate large bowl, mix/beat butter and sugar until blended well, then add pumpkin, egg and vanilla, mix until batter is smooth. Slowly add flour mixture to the pumpkin batter, mixing until just blended – do not over mix. Last, add chocolate chips until evenly blended – do not over mix.
Drop rounded tablespoon size cookie dough on baking sheet (I use a Pampered Chef medium size scooper).
Bake on the middle rack of the oven for approximately 15 – 18 minutes, until the edges of the cookies turn a slight golden brown and are firm.
Remove from oven, cool for a few minutes on baking sheet, then move cookies to cooling rack to finish cooling.
PINNABLE IMAGE
PLEASE NOTE: This wonderful recipe is adapted from Old-Fashioned Soft Pumpkin Cookies by Very Best Baking, Nestle. This is not a sponsored post, I have no affiliation with any of the products shown, Libby’s Pumpkin, Nestle or McCormick.
Pumpkin Chocolate Chip Cookies (Soft Batch)
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup butter, softened
- 1 cup pure pumpkin puree (I use Libby’s 100% pure pumpkin)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi- sweet chocolate chips (mini chocolate chips or regular)
Instructions
- Preheat oven to 350 degrees f. then grease baking sheet(s) or use parchment paper.
- In a medium size bowl, add flour, baking soda, baking powder, pumpkin pie spice and salt – mix well.
- In a separate large bowl, mix/beat butter and sugar until blended well, then add pumpkin, egg and vanilla, mix until batter is smooth.
- Slowly add flour mixture to the pumpkin batter, mixing until just blended - do not over mix.
- Last, add chocolate chips until evenly blended - do not over mix.
- Drop rounded tablespoon size cookie dough on baking sheet (I use a Pampered Chef medium size scooper).
- Bake on the middle rack of the oven for approximately 15 – 18 minutes, until the edges of the cookies turn a slight golden brown and are firm.
- Remove from oven, cool for a few minutes on baking sheet, then move cookies to a cooling rack to finish cooling. Enjoy
Notes
Lora Bell
Can you freeze the dough and bake later?
Mary Neumann
Hello Lora, As for freezing dough, I am not sure, I have not personally frozen the cookies or the dough. However, the original recipe these cookies are adapted from, many people freeze the cookies and say they freeze well. One person said they defrost quickly too, within 10-15 minutes. You can read the comments in the review section of the recipe in the link below. **Tip — to see what people have to say about freezing the cookies, type ” Freeze” in the FILTER REVIEWS section, right about the comments/reviews.
https://www.verybestbaking.com/libbys/recipes/old-fashioned-soft-pumpkin-cookies/
Amber
I can’t tell you how many times I’ve made these cookies. My family devours them. If there are any leftover, they actually get better the next day😉 I accidentally put the whole can of pumpkin instead of a cup and they were so good. I then realized and made them with 1cup and they weren’t as good. I recommend the whole can of pumpkin and I only do 1c of sugar. They are perfect. Thank you for this recipe 🧡
Virginia
Hi, Would it be okay to add some nuts? If so, how much … 1/2 cup or 1 cup? Thanks!!
Mary Neumann
Sure – I would add 3/4 to 1 cup of chopped nuts, Virginia.
Kimberly Sue Bekke
The cookies are wonderfully soft and a great chewiness.
gomez nicoll
hey, I love the recipe is the recipe
thankyuo so much
Megan
This was my first time making cookies from scratch they came perfect! Amazing recipe!
Tyler R
These have been getting compliments EVERY time I make them. Fall is coming around and everyone keeps asking when I’ll be making pumpkin stuff! This recipe is so easy and fun to follow. Makes the house smell like a dream! Going to be making some today because it’s raining here in maine, perfect day for some good cookies 🫶🏻
Debbie
Now that fall is approaching… well, not yet here in AZ, my family loves pumpkin everything!!! These were a hit and I will definitely make them again. I substituted Splenda granular for regular sugar and they were delish! Thank you for the recipe 😊
Karen
These are delicious! A big hit with everyone!