Go Back
Close-up of freshly baked Pumpkin Chocolate Chip Cookies cooling on a wire rack.

Pumpkin Chocolate Chip Cookies

These cookies combine the warm flavors of pumpkin and cinnamon with the sweetness of chocolate chips for a delightful fall treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups chocolate chips semi-sweet or milk chocolate
Optional Toppings
  • 1/2 cup chopped pecans or walnuts

Equipment

  • Mixing bowls
  • Baking sheets
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chocolate chips and any optional nuts.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days.