You’ll love these soft and chewy cookies! The pumpkin is really a magic ingredient that adds just enough moisture to bring everything together and give you a great texture; you don’t even need an egg!
What You’ll Need for This Recipe
Semisweet chocolate chips: Go ahead and use bittersweet chocolate if you like a richer flavor. You could also use less chocolate and add some nuts in for crunch.
Spices: I used my favorite fall spices in this but you can use just cinnamon or add some pumpkin spice if that’s easier.
How to Make Pumpkin Chocolate Chip Cookies
1. It’s important to wring some of the water from your pumpkin. I pressed it against a sieve but you can squeeze it in a double layer of paper towels if that’s easier.
2. Add the flour, baking soda, baking powder, salt and spices to a bowl. Whisk together and set aside.
3. Mix the melted butter, sugars and vanilla in a bowl until smooth. Add the pumpkin and mix to combine.
4. Dump in the flour mixture and mix until almost combined. This is easiest with a spatula but you can use a mixer if preferred.
5. Reserve a handful of chocolate chips then add the remaining ones to the dough and fold in to distribute. Cover and chill for at least 30 minutes.
6. Preheat oven to 350F, 177C. Portion out and roll roughly two tablespoon-sized balls of dough then place on a parchment or silicon-lined baking sheet. Press the reserved chocolate chips on top and bake for about 11 minutes. Allow to cool on the baking sheet for at least 10 minutes before moving. Your cookies are done ones the edges have set and the tops no longer appear “wet”
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- This recipe doubles really easily so you can make a big batch; enjoy half now and freeze the rest for later.
- I packed these cookies will all my favorite spices but feel free to use what you have in the pantry and skip a few if you’re in a rush; they’ll still be delicious!
- Remember to remove excess water from your puree!
- Walnuts or pecans are great in this recipe.
Frequently Asked Questions
Should these cookies be refrigerated?
These pumpkin chocolate chip cookies do not need to be refrigerated. If you’re storing them in your fridge it’s nice to heat them up just a bit before enjoying.
Can you freeze them?
These cookies will keep for about a month if frozen. Freeze on a cookie sheet for about an hour then transfer to a freezer bag. It’s a good idea to push out as much air as you can before sealing and don’t thaw and refreeze the cookies. Just pull out what you need and keep the rest frozen.
Can you use fresh pumpkins for this recipe?
Yes! You can roast and then puree a fresh pumpkin’s flesh but make sure to choose a smaller baking pumpkin, like a sugar or pie pumpkin. Those big carving pumpkins have almost no flavor. Also remember to remove excess water from your puree.
How long do they last?
If properly stored in an airtight container they will last about two weeks at room temperature. You can keep them nice and soft by placing a piece of bread in the container with them.
If you love this recipe try these out!
If you’ve tried this Pumpkin Chocolate Chip Cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Pumpkin Chocolate Chip Cookies
Equipment
- Large bowl
- Baking Sheet
Ingredients
- 2 cups all-purpose flour 240g
- 1/4 tsp baking soda
- 1/2 tsp baking powder Dark
- 2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp cardamom
- 1/2 tsp salt
- 3/4 cup butter 170g, melted
- 2/3 cup light brown sugar 100g, Packed
- 1/2 cup granulated sugar 100g
- 1/3 cup pumpkin puree strained*
- 1 tsp vanilla extract 5mL
- 1 cup semisweet chocolate chips 150g
Instructions
- Press the pumpkin puree against a strainer or place it in a double layer of paper towels to blot it. You really want to remove the excess water from the pumpkin so the cookies have a nice chewy texture.
- Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Whisk together and set aside.
- Mix the melted butter and sugars together in bowl, add the vanilla then mix in the pumpkin.
- Add the flour mixture in then mix until just combined. Add most of the chocolate chips and fold in to distribute. I like to reserve a handful to place on top of each cookie at the very end but that's optional. Cover and chill for at least 30 minutes, preferably an hour or two.
- Preheat oven to 350F. Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls then roll each into a ball with your clean palms.
- Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and place the reserved chips on top. Bake at 350F for about 11 minutes. The cookies will be puffed up and the edges will be set.
Video
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- This recipe doubles really easily so you can make a big batch; enjoy half now and freeze the rest for later.
- I packed these cookies will all my favorite spices but feel free to use what you have in the pantry and skip a few if you're in a rush; they'll still be delicious!
- Remember to remove excess water from your puree!
- Walnuts or pecans are great in this recipe
