Pumpkin Chocolate Chip Cookies are light and tender cakey pumpkin chocolate chip cookies. No chilling necessary for this easy cookie recipe!
The cake flour makes these pumpkin chocolate chip cookies light and fluffy cookies! They’re like spiced chocolate chip-studded pumpkin clouds.
These delicious cookies are pretty simple to make and are full of fall flavors. Simply beat the butter and sugar together, mix in the remaining wet ingredients, and then stir in the dry ingredients. It’s that easy to make these cakey pumpkin cookies!
- Butter – One of the keys to successfully making these cookies is to use butter that is at cool room temperature.
The butter should be soft enough that you can dent it if you gently press on it with your finger. It shouldn’t be so soft that it’s softened though.
If the butter is too warm, the cookies will spread too much as they bake.
- Granulated sugar
- Pumpkin puree – Be sure to use pumpkin puree, not pumpkin pie mix.
- Vanilla extract
- Pumpkin pie spice – Pumpkin spice blends contain warm spices like ground cinnamon, ginger, and nutmeg. Store bought or homemade pumpkin spice will work.
- Cake flour – these cookies use cake flour instead of all-purpose flour. This gives the cookies their lighter, more tender texture.
- Baking powder
- Baking soda
- Semisweet chocolate chips
How to make pumpkin chocolate chip cookies
Beat butter and sugar together in a large bowl for about 2 minutes or until smooth. Scrape down bowl.
Add egg, pumpkin, vanilla and spices. Continue beating for 2 additional minutes.
Batter may look separated. Scrape down bowl again.
Add rest of ingredients to bowl, and mix just until flour is incorporated and all ingredients are combined.
Using a 1-½ tablespoon cookie scoop, place dough about 2-inches onto cookie sheets lined with parchment paper or silicone baking mats.
Bake for about 10 minutes. Let cool completely on baking sheet before transferring to plate.
How to make cake flour
If you don’t use cake flour very often, it’s easy to make little batches whenever you need it.
I have a whole post on how to make cake flour here.
The cookies will keep for about 3 days when stored in an airtight container at room temperature.
More pumpkin recipes
If you’ve tried this pumpkin chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Pumpkin Chocolate Chip Cookies
- Preheat oven to 350 F.
- Beat butter and sugar together for about 2 minutes or until smooth.
- Scrape down bowl.
- Add egg, pumpkin, vanilla and spices. Continue beating for 2 additional minutes. Batter may look separated.
- Scrape down bowl again.
- Add rest of ingredients to bowl, and mix just until flour is incorporated and all ingredients are combined.
- Using a 1-1/2 tablespoon cookie scoop, place dough about 2-inches onto cookie sheets lined with parchment paper or silicone baking mats.
- Bake for about 10 minutes.
- Let cool completely on baking sheet before transferring to plate.
- Butter: The butter should be cool enough that if you poke it, it dents a little. It shouldn’t be so soft that it is mushy.
- If you don’t have cake flour, you can make a quick homemade substitute with this recipe.
- Feel free to gently press additional chocolate chips onto the cookies before baking.
- Nutrition values are estimates.
Originally published 10/18/12. Updated with new photos and tips 9/17/18. Updated on 9/4/21 with new photos and additional tips.
Adapted from abountifulkitchen.com
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