Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are so soft, studded with chocolate chips and loaded with pumpkin spice. These cookies will be a fall favorite dessert every year.
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SOFT PUMPKIN CHOCOLATE CHIP COOKIES
Honestly the texture of pumpkin cookies usually grosses me out but not these! These are super soft, pillowy and better the next day. As with most pumpkin treats, the pumpkin flavor intensifies as they sit.
This are cakey cookies and do not have a chewy texture. They’re super soft, with warm spices, and melty chocolate chips.
Milk chocolate or semi-sweet chocolate chips? My house is a house divided. I prefer semi-sweet and my husband prefers milk.
FREEZING PUMPKIN PUREE
Did you know that you can freeze leftover pumpkin puree? I place it in a ziploc bag. You can freeze up to three months.
FREEZING PUMPKIN COOKIES
These freeze great. Let cookies cool after baking and then freeze in a ziploc bag up to three months.
BUTTER VS OIL
This recipe uses butter but a lot of recipes use oil. I’ve tested both and to me they taste the same. So if you need to substitute oil you can. I prefer to bake with butter in general.
The original version of these cookies has a brown butter drizzle. I find it too sweet but if you want it you can find the recipe in the notes.
VARIATIONS
You can use chocolate chunks or white chocolate chips as a switch up.
OTHER PUMPKIN RECIPES:
- Pumpkin Bread
- Pumpkin Cream Cheese Muffins
- Roasted Pumpkin Seeds
- Pumpkin Chocolate Chip Muffins
- Pumpkin Cream Cheese Bars
- Melt in your Mouth Pumpkin Cookies
- Pumpkin Waffles
- Pumpkin Bars
Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are so soft, studded with chocolate chips. These will be a fall favorite every year.
Ingredients
- 1 cup white sugar
- ½ cup butter, softened (oil can be substituted)
- 1 cup pumpkin
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1½ cup semi-sweet chocolate chips, (or milk chocolate depending on your preference)
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a large bowl, cream together the sugar and butter. Add the pumpkin, vanilla, and egg and mix well.
- Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Add the dry ingredients to the wet ingredients.
- Stir in 1 cup of the chocolate chips. I like to save the rest for the top of the cookies. You can either hand place them on the scooped cookie dough or after they just come out of the oven.
- The dough we be very wet. Scoop 1½ tablespoons of dough onto prepared baking sheet using a cookie scoop about 2 inches apart. Cookies will expand while baking. Bake cookies at 350 degrees for 10-12 minutes. Do not overbake. They will continue to bake as they cool on the baking sheet. Store in an airtight container.
Notes
BUTTER VS OIL
This recipe uses butter but a lot of recipes use oil. I've tested both and to me they taste the same. So if you need to substitute oil you can. I prefer to bake with butter in general. The original recipe had frosting but I thought it made them way too sweet. Here it is if you it. FROSTING:- 3 Tablespoons butter
- 1/3 cup brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
I’ve been making these for years! We love them WITH the frosting. Can you please give me the amount of each ingredient (butter, brown sugar, milk, powdered sugar) for the icing?
Thanks!
Sorry! You’re right it got deleted. I added the amounts to the notes.
Can these be made into bars?
I haven’t tried it but why not?
I’m going to bake some cookies for you and then I will be a big girl
I can’t wait to try out this recipe! I just have one question.
How much dough per cookie?
That’s up to you but about 1 1/2 tablespoons
I couldn’t get the icing when you boil brown sugar it turns into toffee or Carmel so I’ll have to come up with something else.
Shoot. I’m sorry. Maybe don’t cook it as long.
These cookies are TO DIE FOR! I used regular cream cheese icing instead 🙂
I tried these and sent them to my kids at college. We thought the cookies were too soft and not that flavorful before they were iced and I then sent them off. My kids couldn’t stop RAVING about how WONDERFUL these are. I made them for Thanksgiving but again, a day before we needed them and they raved again. My oldest just made them for her office baking party and WON!. and we’re big chocolate fans so you know these have to be good to replace chocolate!!!
the cookies tasted great……but the icing turned out to taste like burnt nuts and rubber???! we even tried adding some spices to it ….. we decided to drizzle some of it on top of some of the cookies…maybe it will balance out…
Umm, hello!! I could go for one of these right now! Lucky scouts!
mmmm…