Chocolate Chip Pumpkin Cookies

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Soft and spiced Chocolate Chip Pumpkin Cookies are delicious pumpkin spice cookies bursting with rich chocolate flavor for the perfect fall cookie.

This post originally published November 2010.

Fall is here and I am ready for all things pumpkin!  I never liked pumpkin as a child but as an adult I can’t wait for fall so that I can make all the people food and drinks.

One thing I’ve found is that some people confuse actual pumpkin with pumpkin spice.   Not everyone actually likes the flavor of pumpkin, they just want those warm pumpkin spices instead.

I’ve been making so many pumpkin drinks and desserts lately. One of my favorite drinks that does not have coffee in it is Pumpkin Spice Hot Chocolate.  Of course I can’t talk about fall pumpkin drinks without sharing my Salted Caramel Pumpkin Spice Latte which is so much better then the coffeehouses version AND it’s cheaper too!

These white Chocolate Pumpkin Blondies are perfect for whenever you want a sweet fall treat.  I am so into pumpkin right now. For breakfast I’ve been loving this spiced Pumpkin Coffee Cake with my morning cup of coffee.  Pumpkin Whoopie Pies with Dolce de Leche filling is always a winner in my book.

With fall in the air the leaves are changing, and I just keep buying cans of pumpkin puree at the market. I wanted to make a delicious pumpkin spice cookie. I took some ideas from sugar cookies and snicker doodles and tried to make a really yummy cookie.

Well friends, I failed miserably. I made a cookie that had a great flavor, but that was thick and doughy. I tossed that batch and decided to start fresh with a few different ideas.

These Chocolate Chip Pumpkin Cookies were actually one of the very first recipes I published on my blog.   I was looking to try a new pumpkin recipe and started experimenting with my cookie recipes.  The result were these amazing Pumpkin Chocolate Chip Cookies which are a delicious fall bite.

WHat is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree and pumpkin pie filling are both made from cooked and mashed pumpkin but they have different uses and different ingredients.  Pumpkin puree is cooked pumpkin with no additional spices or sugar.   It’s used in both sweet and savory recipes.  Pumpkin pie filling contains pumpkin, spices, and sugar or sweetener.  It’s usually used just for pumpkin pie.  

It’s important to make sure you get pumpkin puree for these cookies and not pumpkin pie filling.  Unless you are making a pumpkin pie you always want to get just the pumpkin puree.

The basis of this cookie recipe is similar to my chocolate chip cookie recipe but I had to adjust some of the ingredients to account for the pumpkin puree.  It took a few tries but I think I’ve perfected it. 

I also included pumpkin pie spice in the cookies to give them to spiced flavor we all love alongside the actual pumpkin flavor.  If you don’t have this spice don’t worry!   You can make it at home.

How do you make Pumpkin Pie Spice?

To make pumpkin pie spice combine 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground allspice, and 1 1/2 teaspoons of ground cloves.  You can also use nutmeg in place of the ground cloves or ground allspice if you don’t have one of them.  Mix together and store in an air tight jar.

Ingredients:

• unsalted butter
• pumpkin puree
• brown sugar
• granulated sugar
• eggs
• all purpose flour
• salt
• baking powder
• baking soda
• pumpkin pie spice
• cinnamon
• semi-sweet chocolate chips (You can use milk or dark chocolate chips if you prefer)

To make these cookies preheat the oven to 375 degrees.  In a large bowl combine the butter, pumpkin, brown sugar, and sugar.  Mix well.   Add in the eggs and mix until combined.

In a medium bowl combine the flour, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon.   Add the dry ingredients to the wet ingredients and mix until a dough forms.  Fold in the chocolate chips.

Using a 2 Tablespoon cookie scoop, scoop the dough onto a large cookie sheet spacing the cookies 2 inches apart.   Bake for 11-13 minutes or until the bottoms are golden brown and the cookies are cooked through.  Remove from oven and transfer to a wire rack.

How do you store these cookies?

Store the cookies in an air tight container for up to one week.   You can also keep them in the refrigerator in an air tight container if you prefer.

These cookies were so good!   They were soft and chewy and had big pumpkin and spice flavor.   The chocolate added a richness that paired nicely with the spices.

Pumpkin cookies are great to serve in fall as a dessert or as a snack with teas and coffees.   They would also be great to bring to a fall harvest or Halloween party.

Pumpkin Chocolate Chip Cookies

Spiced pumpkin cookies bursting with chocolate chips.

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Prep Time: 10 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 23 minutes minutes

Servings: 30 cookies

Author: Hezzi-D

Equipment

• 1 cookie sheet
• 1 medium cookie scoop
• 1 Mixing Bowl

Ingredients

• 1/2 c. unsalted butter softened
• 1 c. pumpkin puree
• ¾ c. brown sugar
• ½ c. sugar
• 2 eggs
• 2 ½ c. flour
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 ½ c. semi-sweet chocolate chips

Instructions

• Preheat the oven to 375 degrees.
• In a large bowl mix the butter, pumpkin, brown sugar, and sugar. Cream until smooth. Slowly mix in the eggs.
• In a medium bowl mix flour, salt, pumpkin pie spice, cinnamon, baking powder, and baking soda.
• Slowly add the dry ingredients to the wet ingredients. Mix well.
• Stir in the chocolate chips
• Drop batter by 2 tablespoon cookie scoop onto an ungreased cookie sheet. Bake 11-13 minutes or until the tops begin to brown.
• Pull out the cookie sheet and let sit for 1 minute. Transfer the cookies to a wire cooling rack and cool for 10 minutes before eating.

Notes

A Hezzi-D original recipe