Two types of sweets are pretty much universally loved: pumpkin pie and chocolate chip cookies. Why not combine them into one immensely tasty cookie using this recipe for pumpkin chocolate chip cookies?
Table of Contents
Pumpkin Chocolate Chip Cookies
However, the key with this recipe is that it balances all of the flavors in just the right way, as well as using the right amount of pumpkin spice, augmented with a bit more cinnamon, to achieve the perfect balance in flavor.
These cookies would make for a great Fall-themed snack and are also a great way to use up those leftover, expiring cans of pumpkin puree you have stuck in the back of the pantry!
Pumpkin Chocolate Chip Cookies Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Pumpkin puree
• Granulated sugar
• Vegetable oil
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Pumpkin Pie Spice
• Chocolate Chips
How To Make Pumpkin Chocolate Chip Cookies
• Line a baking sheet with parchment paper, or you can also use a baking mat and set it aside
• In a medium bowl, combine the pumpkin, sugar, oil, vanilla, and egg, and then mix until smooth
• Stir in the chocolate chips
• In a large bowl, add the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt; whisk this until it is well mixed
• Add the pumpkin mixture to the dry ingredients and stir gently until just combined, do not over mix
• Using a medium cookie scoop, or drop by spoonfuls about 2 inches apart onto the prepared baking sheet
• Place a few chocolate chips onto the top of each cookie and bake for 10-13 minutes at 350 Fahrenheit, or until a toothpick inserted into the center of the cookie comes out clean.
• If the center is still uncooked, return them to the oven for 1-2 more minutes
• Remove them from the oven and let them cool in the pan for 5-10 minutes before transferring them to a cooling rack
Can You Use Prepared Spiced Pumpkin?
This recipe calls for using some canned pumpkin puree to provide the necessary amount of tasty pumpkin to turn these regular chocolate chip cookies into pumpkin chocolate chip cookies.
However, not everyone will have simple pumpkin puree cans in the baking section of their local supermarket.
Something that a lot of supermarkets do have, however, is something usually referred to as “spiced pumpkin,” or “pumpkin pie mix.”
While it might seem like they are basically the same thing, you really cannot confuse these two. Pumpkin pie mix, or spiced pumpkin mix, is not only pre-seasoned, but it has a whole lot of other ingredients in it that make it perfect for use to make a pumpkin pie.
If you tried to use it in this recipe, not only would the spice ratio be totally off, but it would do all kinds of weird things to the texture and consistency of your cookies.
If you absolutely have to use pumpkin pie mix, make sure to omit all of the seasonings and flavorings in this recipe, as the mix will already have that mixed in.
You could also consider using actual pumpkin flesh blended up if you happen to live somewhere that has locally grown pumpkins.
If you do go down this route, though, make sure you are using the right kind of pumpkins! You can’t use regular pumpkins or those ones designed to make jack-o-lanterns!
You need to get a type of pumpkin called “Sweet Pie” pumpkin, sometimes known as “Pumpkin Pie” pumpkins. These pumpkins will have the right amount of sweetness and balance of acidity to make them perfect for use in this recipe.
Could Your Use Chocolate Chunks?
There is a centuries-old debate when it comes to making chocolate chip cookies: chocolate chips or chocolate chunks?
Chocolate chips are definitely the most convenient, as well as the most consistent in texture and uniformity.
Chunks, however, have a really nice extra quality of melting in an uneven way, giving some cookies with more chocolate streaked through them than in other bites.
The solution is just to pick whichever one you prefer – if you like a consistent chocolatey-ness, then go for chocolate chips. For a more uneven, random chocolate distribution, stick with chunks.
You could also just cut up a bar of chocolate and pour that in instead; that will give a huge range of different textures and chocolate density.
Don’t forget to spend ages debating between milk, dark, and white chocolate – while the best is probably a blend of all three, the exact combination and amount of chocolate need to be up to you.
Some people like their chocolate chip cookies to be almost all chocolate, whereas others prefer a more cookie-forward flavor and texture.
Do what you like, and don’t let anyone change your mind!
Looking for more delicious chocolate Cookie recipes? Try these out:
PIN THIS RECIPE to your
COOKIES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Pumpkin Chocolate Chip Cookies
- Prep Time
- 10 minutes
- Cook Time
- 12 minutes
- Karlynn Johnston
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
- Preheat oven to 350°
- Line a baking sheet with parchment paper or you can also use a baking mat. Set aside.
- In a medium bowl combine the pumpkin, sugar, oil, vanilla and egg. Mix until smooth. Stir in the chocolate chips.
- In a large bowl add the flour, baking powder, baking soda, cinnamon, pumpkin spice and salt. Whisk this until it is well mixed.
- Add the pumpkin mixture to the dry ingredients. Stir gently until just combined, do not over mix.
- Using a medium cookie scoop, or drop by spoonfuls about 2 inches apart onto the prepared baking sheet. Place a few chocolate chips onto the top of each cookie.
- Bake for 10-13 minutes or until a toothpick inserted into the center of the cookie comes out clean. If the center is still uncooked return them to the oven for 1-2 more minutes.
- Remove them from the oven and let them cool in the pan for 5-10 minutes before transferring them to a cooling rack.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.