These super soft pumpkin chocolate chip cookies are a delicious way to celebrate the fall season. The pumpkin flavor is highlighted with cinnamon and ginger while the chocolate chips add sweetness to every bite! 

Hi everyone! It’s Stacey from Newlywed Survival here. I don’t know about you, but when I think of fall, I think about falling leaves, cooler temperatures, apple cider and baking up some delicious treats. In our house, that usually involves apples or pumpkin. Nothing says fall like pumpkin, right?

Do you like pumpkin? I’ll be honest, growing up I was never a fan. My main exposure was with pumpkin pie at Thanksgiving. There was always something not quite right about the flavor for me and I just assumed it was that I didn’t like pumpkin. It wasn’t until years later that I realized it was nutmeg that I didn’t like. Turns out that I actually like pumpkin, especially in these pumpkin chocolate chip cookies. They are definitely a fall favorite in our household!

Pumpkin Chocolate Chip Cookies

What you will need to make pumpkin chocolate chip cookies

Ingredients:

• Softened butter – I had unsalted available, but you could use salted butter and just omit the salt in the recipe.
• Brown Sugar
• Sugar
• Canned Pumpkin – Make sure to get the 100% pumpkin, not pumpkin pie filling.
• Eggs
• Vanilla Extract
• All-purpose Flour
• Baking Powder
• Baking Soda
• Salt – I had finely ground Pink Himalayan salt available, but table salt is fine.
• Ground Cinnamon
• Ground Ginger
• Semisweet Chocolate Chips – you can also opt for dark chocolate chips in this recipe.
• Chopped Walnuts – these add a much needed crunch in these pillowy soft cookies.

Kitchen essentials needed:

• 2 baking sheets
• Parchment paper or silicone baking mat
• 1 Large bowl and 1 medium bowl
• Electric hand mixer or standing mixer
• Measuring cups and spoons
• Cookie scoop or soup spoon
• Cooling racks

How to make pumpkin chocolate chip cookies

1. In a large bowl, beat together butter and both sugars until smooth.
2. Add the pumpkin, eggs, & vanilla extract to the bowl and beat until blended.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
4. Slowly add dry ingredients to the pumpkin mixture, beating to blend.
5. Stir in chocolate chips and walnuts.
6. Using a cookie scoop or a spoon, drop the dough onto baking sheets lined with parchment paper.
7. Bake at 375°F on the middle oven rack for 18 minutes, or until the edges of the cookies are lightly browned.
8. Remove cookies from the oven and let them cool on baking sheets for 5 minutes before transferring to cooling racks.
9. Place cookies in an airtight container and store for several days at room temperature; freeze for longer storage.

Scroll down for the printable recipe

Pumpkin Chocolate Chip Cookies – Frequently asked questions

Can I freeze pumpkin chocolate chip cookies?

Yes, these cookies will freeze well. You can store them in the freezer for about 4 to 5 weeks. Make sure that the cookies have completely cooled and then put them back on the parchment paper lined baking sheets. Place the baking sheets in the freezer. Once cookies are frozen, remove from baking sheets and store in a freezer safe bag.

I don’t like walnuts. Do I have to use walnuts in these cookies?

No, you can omit the walnuts completely, or replace them with chopped pecans. Unlike regular chocolate chip cookies, these cookies have more of a soft muffin-top texture. Personally, I like to have nuts in the cookies because they add a little crunch to each bite.

These pumpkin chocolate chip cookies don’t have pumpkin spice in them? Why? Can I use it?

As I mentioned earlier, I am not a fan of nutmeg. That is why I haven’t opted for pumpkin spice in these cookies. Pumpkin spice consists of cinnamon, nutmeg, ginger, cloves, and sometimes allspice. If you have pumpkin spice handy, you can replace the ground cinnamon and ginger in this recipe with 2 teaspoons of pumpkin spice.

Do you LOVE pumpkin? Enjoy pumpkin throughout the fall season with these pumpkin recipes:

Click on the photo for the recipe

Pumpkin Cookies

   

Pumpkin Recipes

 

Also try these other delicious fall flavors:

• Apple: Apple Cinnamon Pancakes
• Pomegranate – Pomegranate Cream Sodas
• Cranberry – Cranberry Coffee Cake

Pumpkin Chocolate Chip Cookies

Yield: 60 cookies

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

These super soft pumpkin chocolate chip cookies are a delicious way to celebrate the fall season. The pumpkin flavor is highlighted with cinnamon and ginger while the chocolate chips add sweetness to every bite!

Print

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 15-ounce can of pumpkin (not pumpkin pie filling)
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Instructions

1. Prep: Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat together butter and both sugars. Scrape down sides of bowl and beat until smooth.
3. Add the pumpkin, eggs, & vanilla extract to bowl and beat until blended.
4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
5. Slowly add dry ingredients to the pumpkin mixture, beating to blend.
6. Stir in chocolate chips and walnuts.
7. Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheets.
8. Bake on the middle oven rack for 18 minutes, or until the edges of the cookies are lightly browned.
9. Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to cooling racks.
10. Place cookies in an airtight container and store for several days at room temperature; freeze for longer storage.