Pumpkin Chocolate Chip Cookies

Total Time:
32 min
15 min
2 min
15 min

60 cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups (12-ounce bag) milk chocolate chips, not semisweet
  • Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

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    296 Reviews
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    friend of ours made these and brought some over OMG they are exactly like my grandmas raisin cookies only with chocolate chips instead. No one has ever been able to duplicate her recipe so they end up nice and moist like this. Gonna try it with raisins and see how it turns out :)
    delish. had left over pumpkin. and pumpkin is good anytime for me :) put extra pumpkin and spices
    These cookies were a hit with everyone from my daughter's second grade class, to my mom who isn't a "sweets" person to my 11 year old who seems to not like pumpkin anything. They're almost addictive. Yummy!
    This recipe needs more pumpkin and spice and less chocolate chips all I taste is chocolate, they are very bland tasting, only good thing is that they are moist
    I read reviews from several others and learned that doubling the spices make an amazing difference in taste! I also did not have milk chocolate chips so used dark chocolate chips and I love how they turned out. Also, I am always searching for ways to make yummy foods that are healthier for me. In this recipe, I used Truvia for the white sugar and half of the brown sugar, and I used Egg Beaters instead of regular eggs to cut back the cholesterol. They turned out amazing!
    I even tripled the spices and the cookies were still bland. Should have just stuck with the recipe that I've been using for years...
    I halved the recipe except I followed the advice of others and used one cup of pumpkin and the full amount of spices. I used 2 cups of flour, semisweet choc chips and a large handful of walnuts. It made about 30 good sized cookies. Perfection! Just like the ones sold at our local supermarket that I cannot get enough of. One of the best cookies ever.
    I followed the directions while making these cookies, and I'm not that impressed. They don't taste bad, but just bland.  
    If I ever make these again I'll try increasing the spices and pumpkin as other reviews have said.
    Family loves these! So do the teachers at school, so they disappeared very quickly.
    Delicious! Very moist, cake like cookies. As per other reviews, I increased the pumpkin by 1/2 cup and TRIPLED the spices. Sounds like a lot, but the cookies were flavorful and a big hit! They would have been bland as written...
    I have to say, I get raves on my chocolate chip cookies. I decided to give these a test run with the holidays coming and did what I always do which is grab one shortly after pulling it from the oven. I was not thrilled with the taste or texture. They are much more "cakey" than normal chocolate chip cookies, so I was not ready for that. Taste was another issue. I just did not like it. However, AFTER they cooled, I grabbed one and it is a much better cookie after it has cooled. Still not a favorite, but good and very in line with the holiday season.
    This is my second holiday season making these and they are just amazing. My kids absolutely love them, they even love licking the beaters and bowl with just the dough. I forgot to buy choc. chips and only had white choc. chips on hand this time around. They still turned out great, but in my opinion, they taste over the top with milk choc. chips.
    My 11 tear old son loves chocolate chip cookies but would (pretend) to fall over dead if he had to eat pumpkin. This is an awesome way to start sneaking in a flavor he's not crazy about! Kids need veggies...even if we must get sneaky about it!!
    I made this recipe for my daughter's school Thanksgiving potluck tomorrow. They are tasty and festive for the season. My husband thinks we should call them "muffin tops" because they are soft, like muffins (as some of the other reviews mention). I made them smaller for the preschoolers and baked them for only 12 minutes, Next time, I'll add a bit more of the spices to pump up the autumn flavors. A hit with my mom, husband, daughter and me! We'll see how they go over tomorrow. Will definitely make them again.
    The people who are getting weird textures (ie: thin?) cannot be making this right. These are delicious! They are very fluffy, almost cakey, so if that's not your thing than no, you will not like these. However, I hate really crunchy dry cookies so these are perfect! I did not use ground ginger but used allspice instead (I just didn't have any ground ginger on hand). And I also used white chocolate chips instead of chocolate because my husband is a sucker for white chocolate. I will definitely make these many more times!
    Thanks for reiterating what i said in my last comment. Good job. The second time I made them I was able to use unsalted butter and they came out perfectly.
    I added 2 TBS. of rum to this recipe to give it a delicious kick. Due to the pumpkin the cookies are soft and fluffy, but very tasty. I recommend making these into cookie bars. This is a recipe I will be using for years to come.
    Flavor was alright. Too fluffy and cake-like. I thought the texture was just awful. It shouldn't even be called a cookie. I won't be making these again.
    They came REALLY thin. Did not like that at all. But I did use salted butter as opposed to unsalted butter, which may have been why. The taste, however was amazing.
    I ussed salted butter (all I had on hand) and then omitted the 1/2 tsp. salt from the recipe. They turned out just great!
    These cookies came out really soft. I followed all instructions/directions. The only thing I forgot to add were the cloves. They were really rubbery and I am totally unsatisfied. I will not make again.
    Very good flavor, light, fluffy, tasty cookies. I expected the flavor to be very similar to gingerbread cookies considering the spices but this recipe makes a mild, warm, interesting cookie. The smell and taste are fantastic. I too used semi-sweet chocolate chips and it works.
    I made these last night for my son's fall festival in school and they were a hit! I also took some to work and received many compliments. I followed the entire recipe except for the chocolate chips, I used semi-sweet and they were just fine; I put the batter the fridge for an hour before scooping them onto the pan and baking. I baked them for exactly 12 minutes and they were all perfect!
    I just made these cookies and they turned out AMAZING!  
    There were a few things that I changed, I used a pie pumpkin instead of canned pumpkin and I skipped the salt (on accident, I swear! I must have read over the salt.) 
    But all in all, they turned out really good and I will be saving this recipe for the holidays.
    Perfection. I followed this recipe almost to the letter, except I used one tablespoon of pumpkin pie spice in place of the other spices and semisweet chocolate chips instead of milk chocolate. These are cakey and delicious, just like the ones I remember from my hometown bakery.
    Great made with gf flour and home grown sweet meat squash!
    Hello, was the squash, butternut? Also was the gf flour exact measurements for the reg flour? Thanks for your time.
    I'm going to make this recipe but am wondering if anyone can recommend how they would come out in a 13x9 bar form? And how long to bake them in that case?
    Good and easy recipe. I used fresh pumpkin puree instead of a can. I also think you could skip the salt. My 8 year old thought there was too salty, but we aren't used to having salt added in our food either. I used dark chocolate chips and tasted yummy! I would make these cookies again, minus the salt.
    As others have done, I used more pumpkin and spice. I also heated the pumpkin along with 1/4 c white sugar and 1/4c coconut palm sugar in saucepan to take out moisture. Used 1/4 c coco palm sugar and 1 & 1/4 c light br sugar after creaming butter. Used the milk choc chips per recipe, could use a little more so all cookies get their fair share. If you think of these more as muffin tops, they are very good....so good I ate four after they were done. I don't recommend you do this. Too much of a good thing becomes not so good anymore if you know what I mean
    Love it! This is what I did...doubled spices, over flowed pumpkin, used maple extract, half white/semi sweet chocolate. Maple really, really made the cookie. This is a keeper.
    Absolutely fantastic cookies! I used the whole can of pumpkin and doubled all the spices as recommended but left the rest of the recipe unchanged. SO SO GOOD. I did split the batter in half and did half milk chocolate and half white chocolate and both my husband and I agreed that the white chocolate was the best. I'm anxious to try the butterscotch chips next time. Yum!
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