Pumpkin Chocolate Chip Cookies
Fall is officially here, and the best way to celebrate is with a warm batch of homemade Pumpkin Chocolate Chip Cookies! These soft, chewy cookies are rich with spiced pumpkin flavor and gooey chocolate chips.
Pumpkin Chocolate Chip Cookies
Is there anything better than sinking your teeth into a pillow of warm, spiced pumpkin and sweet chocolate? I don’t think so! These scrumptious pumpkin chocolate chip cookies come together with simple ingredients and easy to follow steps. They’re made entirely from scratch, with love, and with such simplicity you won’t believe it!
We live in a world filled to the brim with pumpkin recipes this time of year, so it’s easy to get overwhelmed when thinking about what treats to make. I’ll help you narrow down that everlasting list by saying THESE cookies right here are perfection! They’re flavored to perfection with ingredients like cinnamon, vanilla extract and pumpkin puree. It’s almost like everything you love about a pumpkin pie… But in cookie form, complete with chocolate chips.
It bears repeating just how soft and dreamy these cookies are, too. The baking soda really helps them rise to fluffy perfection! I also think the pumpkin puree is what keeps them so moist and irresistibly decadent. And for even more texture, I like to toss a couple cups of quick-cooking oats in the dough to make these cookies wonderfully chewy. All around, these cookies are a fall staple in my kitchen, and they’re soon to be one in yours, too!
Pumpkin Chocolate Chip Cookies Ingredients
- ALL-PURPOSE FLOUR: 4 cups all-purpose flour
- QUICK-COOKING OATS: 2 cups quick-cooking oats
- BAKING SODA: 2 tsp baking soda
- CINNAMON: 2 tsp ground cinnamon
- SALT: 1 tsp salt
- BUTTER: 1 1/2 cups unsalted butter, softened
- BROWN SUGAR: 2 cups packed brown sugar
- GRANULATED SUGAR: 1 cup granulated sugar
- PUMPKIN: 1 can (15 ounces) 100% pumpkin
- EGG: 1 large egg
- VANILLA: 1 tsp vanilla extract
- CHOCOLATE CHIPS: 2 cups milk chocolate chips, additional for topping
How to Make Pumpkin Chocolate Chip Cookies
PREPARE: Start off by preheating your oven to 370°F. Line two baking sheets with parchment paper.
WHISK: Whisk together the flour, oats, baking soda, ground cinnamon and salt in a large bowl. Set aside.
CREAM: In a large bowl, using an electric or stand mixer, cream together the butter and sugars.
COMBINE: Mix in pumpkin, egge, and vanilla extract until combined.
MIX: Add the flour mixture and mix until just combined. Do NOT over mix!
STIR: Using a spatula, stir in chocolate chips until combined.
SCOOP: Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 tbsp each and place onto a prepared baking sheet.
BAKE: Bake the cookies for 10 minutes, then rotate the baking sheet clockwise and bake for an additional 4-5 minutes or until golden brown around the edges.
COOL: Immediately after taking the cookies out of the oven, place additional chocolate chips on top of the cookies. Let them cool for about 5 minutes on the baking sheet before moving them to a wire rack.
How do I store pumpkin chocolate chip cookies?
These homemade cookies will stay fresh for up to 7 days in an airtight container when stored at room temperature.
If you’d like to freeze them, I have good news – these pumpkin chocolate chip cookies freeze like a dream! Simply roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake them, place the frozen cookie dough balls onto a prepared baking sheet and bake for 16-18 minutes.
The season of the pumpkin is finally upon us! Indulge in your favorite fall flavor by making some Easy Pumpkin Cheesecake Bars, a loaf of Pumpkin Chocolate Chip Bread, or a tasty Hot Chocolate Pumpkin Cake!
- 4 cups all-purpose flour
- 2 cups quick-cooking oats
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 2 cups packed brown sugar
- 1 cup granulated sugar
- 1 can ( 15 ounces) 100% pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chips
- additional chocolate chips, for topping
PRE-STEP: Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
STEP 1: Whisk together the flour, oats, baking soda, ground cinnamon and salt in a large size bowl. Set aside.
STEP 2: In a large bowl, using an electric or stand mixer, cream together the butter and sugars together.
STEP 3: Mix in pumpkin, egg, and vanilla extract until combined.
STEP 4: Add flour mixture and mix until just combined. DO NOT OVERMIX!
STEP 5: Using a spatula, stir in chocolate chips until combined.
STEP 6: Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
STEP 7: Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
STEP 8: Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies, let cool for 5 minutes on baking sheet before moving them to a wire rack.
* STORE: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.
* FREEZING: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake for 16-18 minutes.
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