These chewy pumpkin spice chocolate chip cookies are packed with flavor from the blend of pumpkin, 4 different spices, and chocolate chips.
As soon as the slightest chill hits the air I start to crave all things pumpkin, especially desserts. There is just something so cozy about the smell of pumpkin spice wafting through the air as I sip my coffee and enjoy the glow of my fall candles. One of my favorite pumpkin desserts is these easy pumpkin chocolate chip cookies. They satisfy both pumpkin spice and chocolate cravings, plus they are super simple to whip up.
If you love pumpkin cookies be sure to check out this recipe for Pumpkin Sugar Cookies!
The Key to These Cookies is the Spices
Start by mixing a cup of pumpkin with white sugar, an egg, oil, vanilla extract, and a splash of milk, in a large mixing bowl.
In a separate bowl, whisk together the flour, baking soda, baking powder and spices. The blend of spices is really what makes these pumpkin spice chocolate chip cookies special. I refuse to use a pumpkin spice blend because I like to control how much of which particular spice is in my cookies. I prefer to use a lot of cinnamon, equal amounts of nutmeg and cloves, and a bit of ginger in my pumpkin spice.
Add the dry ingredients to the wet ingredients and stir until well mixed. It is important to mix the wet and dry ingredients separately. This helps ensure the spices are evenly dispersed throughout the cookies. It also prevents the flour from clumping within the cookies.
The end result is a very wet dough. Then add about a cup of chocolate chips. I prefer mini chocolate chips to ensure there’s a little bit of chocolate in every bite.
Baking the Pumpkin Chocolate Chip Cookies
Scoop the dough onto a large non-stick baking sheet and form cookies that are about 2 inches in diameter. You could use a cookie scoop if you have one, but I just use a small spoon. The cookie dough is extremely sticky, so I find it helpful to lightly grease the spoon with a bit of oil. If the dough starts sticking again, simply add more oil as you go.
Then pop the cookies in the oven for about 12 minutes. The edges of the cookies should be a light, golden brown. Because the cookies are so dense, the toothpick test works to check for doneness. Insert a toothpick into the center of a cookie. If the toothpick comes out completely clean, then the cookies are done.
Pumpkin Cookies Taste Better Cool
Once they are finished baking, let the cookies cool for about an hour. Pumpkin flavored baked goods taste a thousand times better once they are completely cool and have “rested” for awhile. Waiting gives the spices in the cookies longer to develop their flavor. The longer you wait, the more flavorful they will be. These pumpkin spice chocolate chip cookies will taste even better the next morning with a cup of coffee!
The cookies can sit out on the counter overnight, but any longer than that and they dry out. Keep the cookies moist and fresh for longer by covering them with plastic cling wrap!
These cookies are one of my favorite parts of autumn. They are dangerously addicting. My husband and I have eaten two dozen in less than 48 hours before.
More Pumpkin Dessert Recipes to Try
Pumpkin Spice Chocolate Chip Cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup white sugar
- 1 egg
- 1 tsp almond milk
- 1 tbsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 400
- In a large bowl, mix the pumpkin, egg, oil, milk, vanilla and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger.
- Stir the dry ingredients into the pumpkin mixture until blended.
- Add the chocolate chips
- Scoop onto baking sheet (use parchment paper). Cookies should be about 3″ in diameter. Larger cookies could mean a longer baking time.
- Bake for 12 minutes.
- Let rest for 1 hour.
- Enjoy!
Good Morning!
Thank you for your lovely recipe for Pumkin Spice Chocolate Chip Cookies! These look delicious and I can only imagine how wonderful they would be with a nice hot cup of coffee! I agree with your observation concerning the spices. Using individual ones makes for much better flavor as apposés to anything marked »Pumpkin Spice ».
I’ll give these a whirl in the near future…need to get some pumkin purée and those cute little chocolate chips!!
Happy Fall to you and yours!!🍁🍂
works of art.
Have not made the cookies yet because the recipe ingredient list calls for one egg; however the recipe instructions states “eggs”. If the recipe calls for more than 1 egg; how much more?
I love this type of cookie so I’m excited to make them .
Hi Lisa! Thank you for bringing this to my attention. It was a typo! The recipe only needs one egg. Enjoy the cookies!
I would like to know if the pumpkin is the one from a can and can you make a double batch of cookies at the same time.
Hi Robin! Yes, I use canned pumpkin for these cookies. And you could certainly double up, depending on how much pumpkin is in the can. In my experience, a standard 15 oz jar of pumpkin is just a little less than 2 cups.