These scrumptious Pumpkin Chocolate Chip Cookies are cake like cookies made with pureed pumpkin, semisweet chocolate chips, and pumpkin pie spices like cinnamon, nutmeg and cloves. The combination of pumpkin and chocolate is like a match made in heaven. They are going to go fast so be prepared.
Are you a pumpkin recipe lover? My daughter and I are die hard pumpkin fans. We just can not get enough of it. This recipe, Pumpkin Cheesecake, Pumpkin Bread with Cinnamon Glaze, and Pumpkin Cake with Cream Cheese Filling are just a few of our favorites. There are so many great pumpkin treats and the season is short so we like to start early.
How do you make Pumpkin Chocolate Chip Cookies?
First in a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg and ground cloves. Now in a large bowl stir together the pumpkin puree, brown sugar, vegetable oil, vanilla extract, and egg. Next add the flour mixture to the pumpkin mixture in about three intervals stirring just until combined. Then fold in the chocolate chips.
Drop by rounded tablespoons onto a baking sheet covered with parchment paper or a silicone mat. Gently press several chocolate chips into the top of the cookies. Bake for 12-13 minutes. Let cool for 5 minutes before moving to cookie cooling racks.
Helpful tips for this Pumpkin Chocolate Chip Cookie recipe
- Always preheat the oven and load the baking sheet on the middle rack in the center of the oven.
- Cover the baking sheets with parchment paper or silicone baking mats.
- Make the first batch a test run and bake one or two cookies. This will help establish baking time. If the cookies spread too much refrigerate the dough for several hours. If they do not spread enough gently press them down with the backside of a spatula. I have always found that I need to flatten these cookies first but all canned pumpkin and pumpkin puree has different amounts of moisture so you may find that you need to refrigerate the dough.
- If you would like the cookies to look more orange than brown add 6-7 drops of red food coloring to the pumpkin mixture before blending in the flour.
- Gently press a few chocolate chips into the tops of the cookies before baking for a beautiful presentation.
- Store the cookies in an airtight container for up to 4 days or freeze for up to 2 months.
These sweet treats are scrumptious, dependable and easy. Put the ingredients on your shopping list today and bake a batch or two. Your family will be singing your praises!
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PrintPumpkin Chocolate Chip Cookies
Delicious and easy cake like pumpkin cookies with pumpkin pie spices and semisweet chocolate chips. The perfect early fall treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (either canned or fresh)
- 1 cup brown sugar
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 egg
- 6–7 drops red food coloring (optional; see notes)
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
- In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg and ground cloves. In a large bowl stir together pumpkin puree, brown sugar, vegetable oil, vanilla, egg and optional red food coloring. Add the flour mixture to the pumpkin mixture in 3 intervals; stirring just until combined. Fold in the chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets. Gently press several chocolate chips into the top of the cookies. Bake for 12-13 minutes. Let cool for 5 minutes before moving to cookie cooling racks.
Notes
- Always preheat the oven and load the baking sheet on the middle rack in the center of the oven.
- Cover the baking sheets with parchment paper or silicone baking mats.
- Make the first batch a test run and bake one or two cookies. This will help establish baking time. If the cookies spread too much refrigerate the dough for several hours. If they do not spread enough gently press them down with the backside of a spatula. I have always found that I need to flatten these cookies first but all canned pumpkin and pumpkin puree has different amounts of moisture so you may find that you need to refrigerate the dough.
- If you would like the cookies to look more orange than brown add 6-7 drops of red food coloring to the pumpkin mixture before blending in the flour.
- Gently press a few chocolate chips into the tops of the cookies before baking for a beautiful presentation.
- Store the cookies in an airtight container for up to 4 days or freeze for up to 2 months.
Keywords: easy pumpkin chocolate chip cookies, best pumpkin chocolate chip cookies, soft pumpkin chocolate chip cookies
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