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Easy Pumpkin Chocolate Chip Cookies made with Ghirardelli chocolate chips! Super soft cookies with hints of pumpkin and cinnamon. Delicious as is, or top them with a little cream cheese frosting!
If you want to taste fall in the form of a cookie, make these Pumpkin Chocolate Chip cookies! With classic fall spices like cinnamon and nutmeg, combined with pumpkin, you are going to love the cozy fall vibes that these Pumpkin Chocolate Chip cookies provide.
The base of this recipe comes from the bag of Ghirardelli chocolate chips. I decided to take that recipe, then add in pumpkin, cinnamon and nutmeg to create this super soft, super delicious chocolate chip cookie that tastes like all of the best parts of Fall.
You will love this recipe because it’s quick and easy and the cookies are so soft and moist. Enjoy!
How to make Pumpkin Chocolate Chip Cookies
- Preheat your oven.
- Combine dry ingredients – in a large bowl combine flour, baking soda and salt.
- Cream butter and sugars together – in a large bowl combine butter, sugar and brown sugar until smooth and creamy.
- Add in vanilla and eggs to the butter and sugar.
- Combine dry ingredients with the wet.
- Fold in milk chocolate chips
- Scoop and bake – use a cookie scoop or drop tablespoons of cookie dough onto uncreased cookie sheets (I like to line my baking sheets with parchment paper)
- Cool for a few minutes – then transfer cookies to a wire rack to finish cooling.
Pro-Tips for the best Pumpkin Chocolate Chip Cookies:
- Don’t overmix the dough. Mix just until the ingredients are combined.
- Measure flour correctly – more on that in just a minute!
- Ensure you are using pumpkin puree – you want pumpkin puree, not pumpkin pie filling.
- Don’t over-bake – soft moist cookies are the goal. Slightly underbake cookies for the best result.
- Use good quality chocolate chips – Ghirardelli brand is my personal favorite.
How to Measure Flour for cookies
Correctly measuring flour is an important step to ensure that you end up with the best cookies! The amount of flour in a recipe impacts both the consistency of the cookie as well as the texture.
- Give the flour a little toss before measuring – flour tends to become compacted as it sits. Fluff it up a bit before measuring.
- Spoon the Flour – while it is tempting to scoop the flour directly with your measuring cup, it is best to use a spoon to scoop the flour into the measuring cup.
- Level the Flour – use the flat part of a knife to scoop off the excess flour.
Variations
This recipe is incredible as is, but here are a few ways that you can get creative and put your own twist on Pumpkin Chocolate Chip Cookies:
- Top the cookies with cream cheese icing, maple frosting or caramel icing
- Add nuts
- Swap out the chocolate chips and make these with white chocolate chips
Are you following me on Pinterest yet? If not, click here to follow along! I share all kinds of recipes including these Pumpkin Chocolate Chip Cookies, Pumpkin Snickerdoodle Cookies and a super scrumptious Pumpkin Apple Spice Cake that is made with a box of spice cake mix.
I hope you enjoy this recipe for Pumpkin Chocolate Chip Cookies. Please let me know if you try them, I love to hear from you!
Pumpkin Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 cups milk chocolate chips I recommend Ghirardelli Milk Chocolate Chips
- ½ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Pre-heat your oven to 375 degrees F.
- In a large bowl, sift together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine butter, sugar, and brown sugar. Beat on medium speed until smooth and creamy.
- Add in vanilla and eggs and mix well.
- Slowly mix the dry ingredients in with the wet, then add in pumpkin, cinnamon and nutmeg.
- Stir in milk chocolate chips until incorporated.
- Begin dropping tablespoons of batter on ungreased cookie sheets, about two inches apart.
- Bake for 10-12 minutes, or until the cookies start turning brown.
- Allow the cookies to cool for a few minutes before carefully transferring them to a cooling rack. These cookies are going to be soft. A good spatula will help you transfer the cookies without the soft cookie falling apart.
- Allow the cookies to cool completely before eating.
- Store in an air-tight container.
- Yields 4 dozen cookies.
Recipe adapted from
Bag of Ghirardelli Milk Chocolate Chip Cookies
