Pumpkin Chocolate Chip Cookies are a great treat to make this fall! Perfect for Halloween or Thanksgiving to bake with the kids.
OK, I’m going there:
Pumpkin Chocolate Chip Cookies.
I always said I would never pair pumpkin and chocolate… But hey, people change 😉
Anyways, these are basically an autumn version of my Double Chocolate Chip Cookies, and they are GOOD.
- these pumpkin cookies are soft and nicely spiced
- they are made with simple ingredients
- the dough is super freezer-friendly, so you can always whip up a fresh batch of warm cookies!
- and don’t worry: My kids love baking, so this recipe is super easy and you will absolutely not wreck your kitchen if you make it with your littles.
But wow. Pumpkin and chocolate chips. Now I want to add chocolate chips to all things pumpkin 😉
- The Best Healthy Pumpkin Muffins
- Simple Pumpkin Waffles
- Fluffy Pumpkin Pancakes
- Cinnamon Pecan Streusel Pumpkin Bread
My best tips for perfect pumpkin chocolate chip cookies:
Make sure to use room temperature ingredients
Creaming butter is a lot easier when it’s at room temperature.
And cold eggs will curdle the butter as you cream the ingredients together.
If you’re like me and fail to plan ahead more times than you can count on two hands, simply place the eggs in room-temperature water (not hot water!!) while you gather the other ingredients.
Don’t skip the freezer
I tested baking these pumpkin chocolate chip cookies at many different stages: Right after mixing, after chilling for 10 minutes, after chilling for 30 minutes and after freezing until firm and cold.
And I have to say: Baking after a while in the freezer turns out absolutely best!
Baking straight after mixing the dough turns the cookies into flat, crispy disks… Not nice and big! So, don’t skip the freezer.
They soften over time
If you prefer cookies with a crispy outside, eat these on the day they are baked.
They turn softer and fudgier over time, which is how I personally love them!
Can you freeze these pumpkin cookies?
Yes, you can freeze the dough!
If you normally bake smaller batches of cookies, I recommend dividing the dough into portions you’ll bake in one go.
- use bags or containers suitable for freezing
- label with the name and use-by date (freeze fro up to 2 months)
- defrost in the fridge until just defrosted, but firm and cold; then bake as directed in the recipe
Grab the printable recipe here:
- 1 cup white flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin
- 1/2 cup dark chocolate chips (or chunks)
- Mix dry ingredients: In a medium bowl combine white flour, whole wheat flour, baking soda, pumpkin pie spice, cinnamon and salt; set aside.
- Beat wet ingredients: Beat butter in a stand mixer with the paddle attachment until fluffy. Add both sugars and beat until combined. Beat in eggs until creamy. Add vanilla and pumpkin and mix until well combined.
- Combine: Add dry ingredients to wet ingredients, spoonful by spoonful, with the mixer running on low. Add chocolate chips and mix until well distributed.
- Chill: Cover bowl and freeze the dough until firm and cold (I do about 30 minutes).
- Bake: Preheat oven to 350°F. Scoop cookie dough in 2-3 tablespoon-sized heaps on lined baking sheets with enough space in between. Bake for 12-14 minutes or until the edges are crisping up. Cool on the sheet for a few minutes before transferring to a cooling rack.
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