Everything you love about this classic and iconic cookie, but with a little hidden veggie and fall flavors. Our Easy Chocolate Chip Pumpkin Cookies are thick, soft, chewy, sweet cookies perfect for the holidays!
Cookie season is in full swing! It’s the sweet and delicious time of the year!
Ingredients Needed
- Flour – All purpose flour is our go-to for these cookies but you can also use a 1:1 gluten-free flour, too!
- Pumpkin Puree – Have you made your own yet? Also, be sure to get the 100% pumpkin puree – not the pumpkin pie filling.
- Chocolate Chips – Semi-sweet or dark, whichever is your favorite!
- Sugars – We love both brown and white for these cookies, with more brown for the flavor.
- Pumpkin Pie Spice – For ultimate pumpkin flavor!
- Butter, Baking Powder, and Vanilla Extract
Easy to Make
One of the best things about these easy pumpkin cookies is that there’s no need for a hand mixer because these chocolate chip cookies use melted butter mixed with the sugars and then the pumpkin puree before adding the pumpkin pie spiced flour.
Pro Tip: Melted Butter vs. Creamed
These cookies use melted butter instead of creamed butter because we love these cookies to be thick and chewy which is what melted butter cookies will create because you’re not adding all of that extra air while creaming, so the result is a thicker, denser, more fudgy like cookie, which is exactly what we’re going for with these Easy Chocolate Chip Pumpkin Cookies!
Then it’s just folding in the chocolate chips,
and baking!
Easy Chocolate Chip Pumpkin Cookies! Thick, chewy, and deliciously spiced fall cookies!
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Easy Chocolate Chip Pumpkin Cookies, the thick, soft, and delicious holiday twist on a classic that has a sneaky veggie
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Preheat Oven: Preheat oven to 350 ℉ and line a baking sheet with parchment paper or silicone baking mat.
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Mix Flour Ingredients: Add flour, baking powder, and salt to a large bowl and whisk well.
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Mix Butter and Sugar: Add melted butter and sugars to a medium-sized bowl. Whisk until it is all well combined and be sure there are no brown sugar lumps. Add pumpkin puree and mix well.
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Combine: Add the wet ingredients to the dry and mix until combined. Fold in chocolate chips. This will be a soft, thick dough.
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Chill: Cover and chill in the fridge for at least 1 hour and up to 2 days.
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Bake: Roll 2 inch balls of dough and add to baking tray. Bake for 11-12 minutes.
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Serve and Enjoy! Let the cookies cool on the baking sheets for at least 10 minutes then transfer to a wire rack to cool completely.
Counter: Store covered on the counter for up to a week.
Freezer: Store in a freezer-safe container for up to 3 months.
Make Ahead
As with most cookies, this is a great recipe to make ahead! You can either make the dough ahead of time and store in dough balls in the fridge for up to 3 days or store the cookie dough in the freezer for up to 3 months. Bake straight from the fridge or the freezer, no need to defrost. If baking from the freezer, add an extra minute to the baking time.
Substitutions
Flour: You can make these gluten-free by using a 1:1 Gluten Free Flour.
Pumpkin Pie Spice: Make your own or use your favorite blend. These are also great with our homemade chai spice!
Calories: 165kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 67mg | Potassium: 65mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1765IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
