Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are your favorite fall cookie recipe. With a healthy dose of pumpkin flavor with a bit of spice and swirls of chocolate chips, you can’t go wrong with this easy cookie recipe.

As the fall weather arrives, I can’t wait for some slightly cooler weather. Here in Louisiana, fall doesn’t last long. We go from suffocatingly hot to freezing in less than 2 weeks usually. There’s no in-between! Haha, But surprisingly, this year, aside from being a little dry, we have had some great weather. It fluctuates from 50s to 80’s but that’s bearable compared to the summer heat. Now that fall is here, I’m ready to do all the fall things. Make delicious soups, light the fireplace, and make these oh-so-delicious fall cookie recipes.

I’m not normally the pumpkin spice kinda gal. I like it but I normally don’t run for it the moment it comes out. But these cookies! They are so good! I love the way the soft cookie mixes the pumpkin spice cookie with creamy chocolate chips. It’s so heavenly and they make the kitchen smell divine!

Ingredients for Pumpkin Chocolate Chip Cookies

• Vegetable Oil- I like to use both butter and oil to give it a bit of both worlds.
• Butter- You can use just vegetable oil
• Sugars- granulated sugar and brown sugar
• Vanilla Extract- a hint of vanilla goodness
• Pumpkin puree- canned pumpkin puree works best
• Spices- ground cinnamon, ground ginger, ground nutmeg, ground allspice
• Flour – I use unbleached all-purpose flour
• Baking Powder – leaving agent
• Salt – balances the sweetness
• Chocolate Chips – semi-sweet is best but milk chocolate works fine as well. If you love dark chocolate, absolutely swirl some of those in too!

How to Make Pumpkin Chocolate Chip Cookies

• Preheat oven, prepare baking sheets: Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment.
• Whisk dry ingredients: Whisk flour, baking powder, salt and spices.
• Cream sugars and fat: In the bowl cream butter and then add oil, granulated sugar, and brown sugar until combined.
• Mix in binders: Mix in egg and vanilla then blend in pumpkin.
• Blend in dry ingredients, then chocolate chips:  Slowly add in flour mixture and wet ingredients just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).
• Fold in chocolate chips.
• Divide batter among baking sheets: Drop dough 2 Tbsp at a time (using a cookie scoop or 2 spoons) onto baking sheets spacing 2-inches apart.
• Bake: Bake in preheated oven until nearly set, about 12 minutes.
• Cool: Let cool on wire rack. (I love these stackable ones) Store in an airtight container at room temperature.

Tips for Pumpkin Chocolate Chip Cookies

Can I just use pumpkin spice?

Yes, you can. Just omit the ground cinnamon, ground nutmeg, ground all spice and ground ginger and use 2 1/2 tsp of pumpkin spice blend

Can I freeze the batter?

Yes, you can certainly make the cookie dough and freeze it to bake at a later date. This cookie dough is good for up to 2 months in the freezer.

More Recipes You’ll Love!

• Peanut Butter Chocolate Chip Cookies
• White Chocolate Pumpkin Chai Snickerdoodle Cookies
• S’more Whoopie Pies
• White Chocolate Cranberry Cookies
• Caramel Apple Pie Cookies
• Mint Chocolate Chip Cookies
• Triple Chocolate Chip Cookies

Print

Pumpkin Chocolate Chip Cookies

Course Dessert

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/4 cup unsalted butter mostly melted
• 1/4 cup vegetable oil
• 1/4 cup brown sugar packed
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 3/4 cup pumpkin puree
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground all spice
• 1/4 tsp ground ginger
• 5/8 tsp ground nutmeg
• 2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cup semi sweet chocolate chips

Instructions

1. Heat oven to 350F.  Line cookie sheet with parchment paper and set aside. 

2. In a medium bowl. Combine butter, oil, granulated sugar, brown sugar, egg, vanilla, and pumpkin puree. Mix thoroughly. Set aside. 

3. In a separate bowl, mix flour, salt, baking powder, and all spices (nutmeg, ginger, cinnamon, and all spice) together. 

4. Slowly incorporate dry ingredients with the wet ingredients. Mix thoroughly. Fold in chocolate chips.

5. Spoon tablespoons balls on cookie sheet and bake for 10-12 minutes. Allow to cool for a few minutes before transferring to a cooling rack. 

I hope you love these as much as I do. 🙂

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