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!
Ingredients
- 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
- Egg
- 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.
- Salt
- 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.
Storage
The cookies will keep for about 3 days when stored in an airtight container at room temperature.
More pumpkin recipes
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Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 cup butter at cool room temperature*
- 1 ½ cups granulated sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 ½ cups cake flour
- 1/2 tsp salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips
Instructions
- 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.
Notes
- 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.
Nutrition
Did You Make This Recipe?
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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
Reader Interactions
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Comments & Reviews
Cindy says
Just made these tonight to use up some canned pumpkin & cake flour. They were delicous baked for about 12 minutes at 350! I couldn’t use my cookie scoop because the batter was too sticky & it wouldn’t come out. So I just used my hands lol. Super easy to make with the no chilling and everything going into the mixer! Will definitely make these again.
Kate says
Thank you!
Linda says
Question about the oven temp. In the directions you have preheat oven at 350 degrees, but down in comments dated September 19, 2018 you say 375 degrees. Which bake temp is correct? Thanks for your answer. Can’t wait to make them.
Kate says
Hi! The 350F is correct. I’ve made this recipe numerous times since I first published the recipe in 2012, and I’ve found that 350F works better. Thanks for asking, and I hope you enjoy the cookies!
Sheri Young says
I baked here at 350 per the recipe. But on a comment you specified 375. Mine took forever to bake. Which is coeerct?
Kate says
Hi! I bake them at 350F. I’m not sure why I said 375F. I’m traveling this week, but when I get home, I’ll make another batch and bake them at both 350F and 375F to compare.
linda says
these cookies were delicious and instructions were perfect.also froze well.
Kate says
Thank you so much! And thank you for your note about the cookies freezing well! I always get questions about how a cookie will freeze, and that’s so helpful!
Rick Doxsey says
I won 1st prize at the 2018 Durham Connecticut Fair with the Pumpkin chocolate chip cookies. I added walnuts and got a blue ribbon in the Just for Guys cookie class.
Kate says
Congratulations!! How great is that! Thanks for coming back to share that. =)
Rick Doxsey says
Can you refrigerate the Pumpkin Chocolate Chip cookie dough for 48 hours and can a few walnuts be added? So far without refrigeration they are very good.
Thank you.
Kate says
Thank you! Yes, you could add walnuts. I’ve never tried to refrigerate this dough, but I would guess that it would be ok. If you try it, I’d love to hear how it turns out. Thanks! =)
Lilian says
Hi
Just want to check since the Preheat temperature is at 375F. What about baking temperature? Still the same?
Kate says
Yes, the baking temperature is also 375F. If you have any other questions, please feel free to ask! =)
Chelsea says
Great recipe! Cookies were just as described. They’re perfectly light and just the right amount caky.
Kate says
Thank you! I’m glad that you liked the cookies! Thank you for coming back to comment. =)
Caroline says
Delicious!!
Kate says
Thank you! I’m so glad you liked them! Thank you for commenting! =)
Nikki says
They get soggy fast. Especially if you freeze them in order to eat over a period of time. Is there a way to keep them firmer?
Kate says
I haven’t had that issue with these cookies; they’re usually gone within a day or so. The only thing that I can think would be that since they’re pretty moist, the cookies are getting soggy in whatever they’re stored in. It may help to leave a little ventilation for them so that the condensation doesn’t build up in the container. I hope that helps!
Heather says
I made these last night and they turned out great! I used foil instead of parchment paper. They ended up super moist and sticky which I thought was fantastic. Definitely would recommend these!
Kate says
I’m so glad you enjoyed the cookies!! =)
Gretchen says
How many cookies does it make?
Kate says
It makes about 3 dozen cookies if you make them 1-1/2 tablespoons each.
Jen @ Jen's Favorite Cookies says
I love pumpkin chip cookies! It feels like fall when I have one.
Kate says
Me too!! I think that’s what I’m loving all of the pumpkin-everything. I’m so ready for it to be Fall! =)
Tarin says
Loved this recipe! Thank you for sharing. They turned out so fluffy and delish!
Kate says
Yay!! I love to hear that! Thanks so much for letting me know that you enjoyed the cookies! =)
Stephanie says
Ten minutes is not enough. Try 25.
Kate says
I’ve made these cookies several times, and mine are always finished baking in about 10-12 minutes. Due to differences in oven temps, I could understand them taking as long as 15 minutes. It sounds like you had a different experience, and I know that oven temps vary, but I wouldn’t advise baking them for that long if the cookies were 1 1/2 tablespoons each.