These are the best pumpkin chocolate chip cookies you will ever have! They are soft, spiced, egg-free and so easy to make. Every bite truly tastes just like fall!
In my opinion, every season deserves its very own cookie recipe! So it only feels natural to add to our Pumpkin Week the best pumpkin chocolate chip cookie recipe you will every try! Bold statement I know, but every single person I know who’s tried them, absolutely loved them.
My goal for this recipe was to create a pumpkin cookie that would have the same texture as a chocolate chip cookie. So these cookies are not cakey at all. They are soft, buttery, and melt in your mouth! They are also made with real pumpkin purée, perfectly spiced with pumpkin pie spice and loaded with chocolate chips for the best flavour with every bite.
INGREDIENTS YOU WILL NEED TO MAKE THESE PUMPKIN CHOCOLATE CHIP COOKIES:
- Butter: a good cookie always needs some butter! It’s important here to use soft butter so you can cream it with the sugars.
- Brown sugar: I love the flavour and softness brown sugar brings to these cookies.
- Granulated sugar: the granulated sugar helps get crispy edges to get the best cookie texture (soft in the middle, slightly crispy on the edges).
- Pumpkin purée: these cookies are made with real pumpkin purée! It gives a natural pumpkin flavour to the cookies and keeps them soft. There are no eggs in this recipe as the pumpkin acts as the binding agent. Make sure to use pumpkin purée and not pumpkin pie filling.
- Vanilla extract
- Flour: I used all-purpose flour for this recipe and have not tried any other flours, so I wouldn’t recommend any substitutions.
- Pumpkin spice: the pumpkin spice really makes these cookies taste like fall but if you aren’t a fan, just leave it out. The cookies will still be amazing!
- Baking soda
- Salt
- Chocolate chips: I prefer semi-sweet chocolate chips in my cookies, but feel free to experiment with other types of chocolate or even butterscotch chips (that would be so good)!
HOW TO MAKE THE BEST PUMPKIN CHOCOLATE CHIP COOKIES:
These pumpkin cookies are so easy to make! First preheat your oven to 350F and line a baking sheet with parchment paper. In a bowl, combine the flour, baking soda, salt and pumpkin spice. Set aside. In a separate bowl, cream the butter and the sugars. Incorporate the pumpkin purée and vanilla extract. Add the dry mixture to the wet ingredients, and fold in the chocolate chips.
Scoop the dough with a medium cookie scoop (~1.5 tbsp) onto the baking sheet and bake for 10 minutes. They will look under-baked but they will continue baking on the baking sheet once out of the oven. Let them cool on the sheet for 5 minutes before transferring the cookies to a cooling rack.
HOW TO STORE THESE PUMPKIN COOKIES:
Once fully cooled, you can store the cookies in an airtight container for up to a week. The cookies stay soft for days, which means you can make this recipe ahead of time (like the day before a party) and still have soft fresh cookies the next day!
CAN I FREEZE THESE COOKIES?
Yes you can! Store the cookies in a freezer ziploc bag for up to 3 months. My advice though would be to freeze the pumpkin cookie dough in individual balls instead so you just have to bake them and enjoy a fresh cookie whenever the cookie craving hits! Cookie dough can be stored in a freezer ziploc bag for up to 3 months.
FOR MORE PUMPKIN RECIPES, CHECK OUT MY:
- Pumpkin Cake with Salted Caramel Cream Cheese Frosting
- Pumpkin Chocolate Chip Muffins
- Chocolate Chip Pumpkin Bread
If you make these pumpkin chocolate chip cookies, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!
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The Best Pumpkin Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 12 1x
Description
These are the best pumpkin cookies you will ever have! They are soft, buttery, spiced, egg-free and so easy to make. Every bite truly tastes just like fall!
Ingredients
- 1/2 cup (113g) unsalted butter, soft
- 1/3 cup (65g) brown sugar, packed
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60g) pumpkin purée
- 1 tsp vanilla extract
- 1 cup (150g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp pumpkin spice
- 1/4 tsp salt
- 1/2 cup (95g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- In a bowl, combine the flour, baking soda, salt and pumpkin spice. Set aside.
- In a separate bowl, cream the butter and the sugars. Incorporate the pumpkin purée and vanilla extract.
- Add the dry mixture to the wet ingredients, and fold in the chocolate chips.
- Scoop the dough with a medium cookie scoop (~1.5 tbsp) onto the baking sheet and bake for 10 minutes. Let them cool on the sheet for 5 minutes before transferring the cookies to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
Keywords: chocolate chips, cookies, eggless, fall baking, fall recipe, pumpkin, soft
These were the most perfect little chocolate chip cookies, with the flavor of pumpkin. I especially like that this can be a vegan recipe because the pumpkin subs for eggs! I used dairy free chocolate chips, and also upped the pumpkin spice blend just a little bit (1/2 teaspoon) and they turned out phenomenal.
Thanks for the feedback Grace! I’m glad you liked the cookies!
I love that these aren’t cakey at all- I am not a fan of the cakey cookie. They have the texture of my normal chocolate chip cookies with a crispy edge and a soft center and the pumpkin, while subtle, is definitely there.
I made about 1/3 of them with white chocolate chips and while both are yummy, I think I prefer the white chocolate chips better. This is definitely my go to pumpkin chocolate chip cookie recipe from now on!
I wasn’t sure how much this recipe would make so I tripled it and used a medium cookie scoop (about 1.5 Tbs) and it yielded 10 dozen.