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    Home » Cookies » Pumpkin Chocolate Chip Cookies

    Pumpkin Chocolate Chip Cookies

    Published: Sep 4, 2021 · Modified: Sep 4, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Pumpkin Chocolate Chip Cookies are light and tender cakey pumpkin chocolate chip cookies. No chilling necessary for this easy cookie recipe!

    Close up photo of a pumpkin chocolate chip cookie on a baking sheet.

    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

    Ingredients for pumpkin chocolate chip cookies on a gray background.
    • 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

    Beaten butter in a white mixing bowl.

    Beat butter and sugar together in a large bowl for about 2 minutes or until smooth. Scrape down bowl.

    Pumpkin and spices in a white mixing bowl.

    Add egg, pumpkin, vanilla and spices. Continue beating for 2 additional minutes.

    Pumpkin chocolate chip cookie batter in a white mixing bowl.

    Batter may look separated. Scrape down bowl again.

    Chocolate chips on top of pumpkin cookie dough.

    Add rest of ingredients to bowl, and mix just until flour is incorporated and all ingredients are combined.

    Unbaked pumpkin chocolate chip cookie dough on a cookie sheet.

    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.

    Pumpkin chocolate chip cookies on a baking sheet next to a glass of milk.

    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.

    Stack of pumpkin chocolate chip cookies.

    Storage

    The cookies will keep for about 3 days when stored in an airtight container at room temperature.

    Pumpkin chocolate chip cookie with a bite missing.

    More pumpkin recipes

    • Melt-in-your-mouth Frosted Pumpkin Cookies
    • Pumpkin Cheesecake Recipe
    • Pumpkin Chocolate Chip Bread

    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!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Close up photo of a pumpkin chocolate chip cookie on a baking sheet.

    Pumpkin Chocolate Chip Cookies

    Soft and tender spiced pumpkin chocolate chip cookies
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 36 cookies
    Calories: 120kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • ½ 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
    • ½ teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 cup semisweet chocolate chips
    US Customary - Metric

    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 1-½ 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.

    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

    Serving: 1cookie | Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 88mg | Potassium: 63mg | Sugar: 10g | Vitamin A: 1145IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.5mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    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

    « Chocolate Cream Cheese Frosting Recipe
    Three Bean Chili »
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Linda

      September 06, 2021 at 11:34 am

      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.

      Reply
      • Kate

        September 06, 2021 at 12:17 pm

        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!

        Reply
    2. Sheri Young

      September 22, 2019 at 6:41 pm

      I baked here at 350 per the recipe. But on a comment you specified 375. Mine took forever to bake. Which is coeerct?

      Reply
      • Kate

        September 23, 2019 at 3:04 pm

        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.

        Reply
    3. linda

      November 13, 2018 at 11:52 am

      these cookies were delicious and instructions were perfect.also froze well.

      Reply
      • Kate

        November 13, 2018 at 12:15 pm

        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!

        Reply
    4. Rick Doxsey

      September 28, 2018 at 3:18 pm

      5 stars
      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.

      Reply
      • Kate

        September 28, 2018 at 9:18 pm

        Congratulations!! How great is that! Thanks for coming back to share that. =)

        Reply
    5. Rick Doxsey

      September 23, 2018 at 6:14 pm

      5 stars
      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.

      Reply
      • Kate

        September 24, 2018 at 9:03 am

        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! =)

        Reply
    6. Lilian

      September 18, 2018 at 11:08 pm

      Hi
      Just want to check since the Preheat temperature is at 375F. What about baking temperature? Still the same?

      Reply
      • Kate

        September 19, 2018 at 9:54 am

        Yes, the baking temperature is also 375F. If you have any other questions, please feel free to ask! =)

        Reply
    7. Chelsea

      September 07, 2018 at 1:09 pm

      5 stars
      Great recipe! Cookies were just as described. They're perfectly light and just the right amount caky.

      Reply
      • Kate

        September 07, 2018 at 1:17 pm

        Thank you! I'm glad that you liked the cookies! Thank you for coming back to comment. =)

        Reply
    8. Caroline

      August 22, 2018 at 1:52 pm

      5 stars
      Delicious!!

      Reply
      • Kate

        August 22, 2018 at 2:00 pm

        Thank you! I'm so glad you liked them! Thank you for commenting! =)

        Reply
    9. Nikki

      December 21, 2014 at 3:21 pm

      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?

      Reply
      • Kate

        December 22, 2014 at 11:10 am

        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!

        Reply
    10. Heather

      September 30, 2013 at 2:11 pm

      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!

      Reply
      • Kate

        October 01, 2013 at 7:49 pm

        I'm so glad you enjoyed the cookies!! =)

        Reply
    11. Gretchen

      September 16, 2013 at 3:01 pm

      How many cookies does it make?

      Reply
      • Kate

        September 16, 2013 at 4:36 pm

        It makes about 3 dozen cookies if you make them 1-1/2 tablespoons each.

        Reply
    12. Jen @ Jen's Favorite Cookies

      September 11, 2013 at 2:56 pm

      I love pumpkin chip cookies! It feels like fall when I have one.

      Reply
      • Kate

        September 15, 2013 at 12:28 am

        Me too!! I think that's what I'm loving all of the pumpkin-everything. I'm so ready for it to be Fall! =)

        Reply
    13. Tarin

      September 07, 2013 at 10:27 pm

      Loved this recipe! Thank you for sharing. They turned out so fluffy and delish!

      Reply
      • Kate

        September 10, 2013 at 12:52 am

        Yay!! I love to hear that! Thanks so much for letting me know that you enjoyed the cookies! =)

        Reply
    14. Stephanie

      September 04, 2013 at 3:43 pm

      Ten minutes is not enough. Try 25.

      Reply
      • Kate

        September 04, 2013 at 3:59 pm

        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.

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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