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
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.
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.
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, their measurements, 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.
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.
Tried this recipe?
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 #simplybakeblog. I’d love to see!
Try these pumpkin recipes!
- Pumpkin Cinnamon Rolls
- Pumpkin Cheesecake Streusel Bars
- Nutella Stuffed Pumpkin Muffins
- Pumpkin Chocolate Chip Bread
- Pumpkin Oatmeal Cream Pies via Sugar & Soul
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Originally Published: September, 2015 | Updated: October, 2022
Chocolate Chip Pumpkin Cookies
Ingredients
- 1 and 1/2 cups, 190g plain/all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup 115g unsalted butter, melted
- ¾ cup 150g light brown sugar
- ⅓ cup 75g canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup 175g chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.
- In a separate large bowl, whisk together the butter and sugar until combined. Add the pumpkin puree and vanilla, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- 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.
- Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Brought these to a Halloween party and they didn’t last long. Everyone loved them.
So good! They did not last long in my house!
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!
Marsha, these look delicious. Can i use homemade pumpkin puree for this?
Yes 🙂
Okay, will definitely make them now!!
Pumpkin + Chocolate chips = Delish!!!! I will be walking off these yummy treats for hours!
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
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.
Thank you, Marsha! I’m going to try and let you know.
I absolutely love pumpkin and chocolate together! These cookies look so moist and delicious – I can’t wait to give them a try!
Marsha, you make the best cookies — and your pictures are to die for!
WOW! These cookies look so chewy and delicious dear.