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Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies – Deliciously thick, soft, and chewy pumpkin cookies that are perfectly spiced, and stuffed full of chocolate chips. No chilling required!

Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies

I have the perfect pumpkin cookie recipe for you!

These cookies are incredibly thick, soft, and chewy, perfectly spiced with cinnamon, ginger, and nutmeg, and PACKED full of pumpkin and chocolate chips.

There are also no eggs in this recipe. That’s because pumpkin can replace the eggs, and the eggs’ purpose, which is to bind all the ingredients together as well as to add moisture.

Pumpkin already has plenty of moisture, and too much of it can result in cakey cookies.

No eggs and the right amount of pumpkin results in perfectly soft and chewy cookies!

Looking for more cookie recipes? Check out my Chocolate Orange Brownie Cookies, Peanut Butter M&M Cookies, and my Chocolate Chip Coffee Cookies.

Chocolate Chip Pumpkin Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking soda
  • Cornflour/cornstarch: Makes for extra soft and thick cookies.
  • Salt
  • Ground cinnamon, ginger, and nutmeg
  • Unsalted butter: Melted.
  • Light brown sugar: Using all brown sugar results in extra soft and chewy cookies, as well as giving them a subtle molasses flavour.
  • Canned pumpkin puree
  • Vanilla extract
  • Chocolate chips: You can use milk, dark, or semi-sweet.
Chocolate Chip Pumpkin Cookies

How to make Chocolate Chip Pumpkin Cookies

To make these cookies, simply grab a medium mixing bowl and whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.

In a separate large mixing bowl, whisk together the butter and sugar until combined.

Add the pumpkin puree and vanilla extract, and mix until combined.

Add the dry ingredients and fold in until just combined.

Fold in the chocolate chips.

Roll the dough into 2-oz balls (or use a medium cookie scoop).

Place onto a baking tray lined with parchment paper or a silicone mat, and bake for 10 – 12 minutes.

Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Chip Pumpkin Cookies
Chocolate Chip Pumpkin Cookies

These Chocolate Chip Pumpkin Cookies are:

  • super quick and easy to make
  • scrumptiously thick, soft, and chewy (no cakey cookies here!)
  • loaded with warm, autumn flavours
  • stuffed full of chocolate chips

How long will these pumpkin cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Chip Pumpkin Cookies
Chocolate Chip Pumpkin Cookies

Try these pumpkin recipes!

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Originally Published: September, 2015 | Updated: October, 2022

Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies

Yield: 12 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Deliciously thick, soft, and chewy pumpkin cookies that are perfectly spiced, and stuffed full of chocolate chips. No chilling required!

Ingredients

  • 1 and 1/2 cups (190g) plain/all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1/3 cup (75g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (175g) chocolate chips

Instructions

  1. Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.
  3. In a separate large bowl, whisk together the butter and sugar until combined. Add the pumpkin puree and vanilla, and mix until combined.
  4. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
  5. Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto the prepared baking tray. Bake for 10 - 12 minutes.
  6. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

Nutrition Information:
Yield: 12 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 249Total Fat: 12gSaturated Fat: 7gCholesterol: 24mgSodium: 172mgCarbohydrates: 34gFiber: 1gSugar: 20gProtein: 2g

Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Gina

Sunday 30th of October 2022

Chocolate chip cookies are always a go to of mine. Loved switching it up with the added pumpkin. They were the perfect fall treat and so tasty!

Vijeta Ravande

Saturday 5th of October 2019

Marsha, these look delicious. Can i use homemade pumpkin puree for this?

Marsha

Saturday 5th of October 2019

Yes :)

Deborah

Sunday 9th of October 2016

Marsha, I think these cookies are delicious! Can I use oil instead of butter? And fresh ginger? Do I have to reduce their weight? Thank you so much. Deborah

Marsha

Sunday 9th of October 2016

Thank you, Deborah! I have not tried substituting oil for the butter, so I'm not sure how they will turn out. For ginger, 1/4 teaspoon of ground ginger = 1 teaspoon of grated fresh ginger.

Holly

Thursday 6th of October 2016

I absolutely love pumpkin and chocolate together! These cookies look so moist and delicious - I can't wait to give them a try!

Lisa

Wednesday 5th of October 2016

Marsha, you make the best cookies -- and your pictures are to die for!

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