Chocolate Chip Pumpkin Cookies bring two of my favorite flavors together in one perfectly chewy cookie! Unlike many other pumpkin cookies, these cookies are not little cookie shaped cakes. They are sink your teeth into fabulous the way any great chocolate chip cookie should be!
Chocolate Chip Pumpkin Cookies
These aren’t just cookies. They are cookies with vegetables in them, which is pretty darn awesome. I don’t know about you, but I’m happy to squeeze in vegetables anywhere I can, and if you are going to eat a cookie, it might as well have some Vitamin A in there.
I’ve also heard some hype about the antioxidants in real pumpkin. Let’s be honest, we’re here for COOKIES not for health food but if you can sneak some nutrition into your delicious desserts, why not do it?
In my humble opinion, pumpkin and chocolate are a highly under rated combo. When fall comes around, everyone’s ALL about the pumpkin spice recipes and I’m on board, too. Combining pumpkin with cinnamon, nutmeg and ginger is an obvious choice!
When you add chocolate chips to a chewy pumpkin cookie you get a treat that’s tastes just as seasonal as those other pumpkin recipes but with a little something out of the ordinary. Sweet chocolate chips paired with the rich pumpkin flavor makes these cookies phenomenal.
Words can’t quite do them justice. . . you’ll just have to make a batch of Chocolate Chip Pumpkin Cookies for yourself.
Pumpkin Chocolate Chip Cookies Recipe
This recipe uses real canned pumpkin! And unlike other pumpkin cookie recipes out there, this one is truly chewy and fudge-y rather than fluffy and cake-y. Fluffy is what I want in my pumpkin pancakes and my Chocolate Pumpkin Muffins but not so much in my cookies.
When it comes to cookies, I want the texture to be more similar to the best chocolate chip cookie recipes: nice and chewy with morsels of semi-sweet chocolate melting in my mouth. These pumpkin cookies would also taste wonderful with white chocolate chips, dark chocolate or any combination of chocolate chips you like.
- To make these cookies, I use a full can of real canned pumpkin. Make sure not to use pumpkin pie mix–it won’t come out the same.
- I refrigerated the dough for a couple of hours before proceeding to bake these cookies. You can skip the step if you don’t have time, but I strongly recommend chilling it if you can. This step helps the pumpkin cookies bake up extra chewy, just the way I like them!
- Like nuts in your cookies? Pecans or walnuts chopped into small pieces would be a great addition to pumpkin chocolate chip cookies, too.
- Want a little more fiber in your chocolate chip cookies? Do what I do and use white whole wheat flour in this recipe. If you don’t have white whole wheat flour or prefer not to use it, All Purpose Flour will work beautifully as well.
Pumpkin Cookie Recipes
I adore baking with pumpkin all year long. If you need even more pumpkin cookie joy in your life, check out these other recipes my family loves:
- Pumpkin Cookies That Aren’t Cakey
- Soft Pumpkin Cookies
- Pumpkin Snickerdoodles
- Pumpkin Caramel Cookies
- Pumpkin Oatmeal Spice Cookies
- Lowfat Pumpkin Oatmeal Spice Cookies
You can check all of the cookie recipes on my site here!
Okay, let’s make some chewy, yummy, chocolate chip pumpkin cookies!
Chocolate Chip Pumpkin Cookies
- 1 cup butter softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 cup canned pumpkin
- 2 cups all purpose flour
- 1 1/2 cup white whole wheat flour you can use ALL all purpose flour if desired, I just use the white whole wheat to up the whole grains
- 1 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 1/2 tsp cinnamon
- 1/2 salt
- 1 cup chocolate chips
- Preheat oven to 350 degrees F.
- In a large bowl, beat together butter and sugars until light and fluffy. Add in eggs and vanilla, mix well to combine. Stir in pumpkin.
- In a separate bowl, combine flour, white whole wheat flour, baking soda, spices and salt. Mix in with wet ingredients. Stir until combined, but do not over mix. Add in chocolate chips and give a light stir.
- If you can put the dough, covered, in your fridge for a few hours, this helps the flavors develop. If not you can still bake immediately.
- Drop or scoop dough, approximately two tablespoons at a time, onto baking sheets. Bake for 10 to 12 minutes or until lightly browned. Remove from oven and allow to cool on cookie sheet for at least ten minutes before transferring to a wire rack to finish cooling. Enjoy!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Originally published in October, 2014.
THE BEST!! So fluffy but also decadent, love this recipe! I’ve made it with both all purpose and gluten free flour and it has come out perfect both times.
Your recipe ingredients list 1/2 salt. I’m guessing that means 1/2 tsp salt? Just wanted to be sure! This looks like a yummy recipe!
Can you sub applesauce for half the butter? These sound wonderful!
Christi Johnstone says
I haven’t tried so I can’t speak to the results.
Emily @ Life on Food says
I always have about 5 cans on hand in the pantry and my husband just shakes his head. Of course when I use them to make something sweet he is only nodding yes. These cookies look so yummy!!!
Look so mouth watering and delicious.
Elizabeth @ Confessions of a Baking Queen says
These look SOOOO chewy!
Julie @ HostessAtHeart says
I love pumpkin year around too! These cookies look amazing!
Kerry @ Kerry Cooks says
Ooh these look SO yummy Christi, thanks for sharing! Definitely making these. I hoard pumpkin all year round – it’s equally delicious in every month!