Pumpkin Chocolate Chip Cookies
This one-bowl recipe combines pumpkin with the most iconic of cookies, creating delightfully chewy pumpkin chocolate chip cookies that are perfect for fall.
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Table of Contents
- About Pumpkin Chocolate Chip Cookies
- Do you need to chill the dough?
- Pumpkin Puree vs Pumpkin Pie Filling
- Can you still use pumpkin pie filling?
- How long are these cookies good for?
- Can you freeze these cookies?
- Notes & tips for these pumpkin chocolate chip cookies
- More delicious cookie recipes
- Other great recipes with pumpkin
- How to make pumpkin chocolate chip cookies
- Recipe Details
About Pumpkin Chocolate Chip Cookies
If you’re looking for a fast-fall-cookie fix, then you’ve come to the right place.
Because not only are these pumpkin chocolate chip cookies whipped up in a single bowl, but they come packed with one of the best flavor combinations of the holiday season: pumpkin and chocolate.
Because why settle for one when you can have two?
Especially when it’s in the form of an absolutely delicious, travel-friendly cookie.
Do you need to chill the dough?
Great news here, guys! Because this recipe uses melted butter, you do not need to chill the cookie dough before baking. Chilling a butter dough typically leads to a chewier cookie, but when using melted butter, the cookie should already have a chewy consistency without the need for chilling.
Curious why you may (or may not) need to chill dough for cookies? It has a lot to do with fat content, a big portion of which comes from the butter. You can read more about how it all works here: To Chill or not to Chill.
Pumpkin Puree vs Pumpkin Pie Filling
When it comes to holiday treats, you’re going to be faced with two types of canned pumpkin in the baking aisle:
Pumpkin puree and pumpkin pie filling.
And while these types might seem interchangeable, there is a slight (yet significant) difference.
With pumpkin puree, the only contents are cooked and mashed pumpkin (or a variety of winter gourds), with no added flavors or spices. Pumpkin pie filling is made with cooked and mashed pumpkin, too, but it also has flavor added, typically with pumpkin pie spice.
The key difference here is convenience. If you don’t have (or don’t want to buy) pumpkin pie spice, using pumpkin pie filling can save you some time and effort; you simply add it to the recipe and skip measuring the spices. However, it does limit your ability to control the taste, and if you’re using the pumpkin pie filling with other flavors, there’s no way to guarantee how they’ll interact.
This is why you’ll see many homemade recipes use pumpkin puree (which, again, is just the gourds, no added flavor) and season and spice the recipe by hand as needed. It is a tad more work but it also gives you more control over the flavor of your fall treats.
Can you still use pumpkin pie filling?
If pumpkin pie filling is what you have to work with, then yes, you can use it in this recipe. Just be sure to omit the pumpkin pie spice when mixing the ingredients.
How long are these cookies good for?
Once prepared and cooled, these pumpkin chocolate chip cookies can be stored in a sealed container on the counter for up to five days.
Can you freeze these cookies?
If you’d like to always have a batch of these cookies on hand, the easiest way is to freeze them for later. There are two ways you can do this.
To freeze the raw dough:
- Mix all ingredients, then scoop out about one tablespoon of dough and roll it into a ball (the same way you would before baking).
- Place cookie dough balls on a tray and freeze for at least two hours or until outside is no longer tacky. Once firm, transfer to a freezer bag or a storage container with a sealable lid.
- Cookie dough can be stored for up to six months. When ready to bake, thaw in the refrigerator overnight, then bake like normal.
To freeze the baked cookies:
- Bake cookies and allow to cool completely.
- Store cookies in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper.
- Baked cookies and be stored for up to three months.
Notes & tips for these pumpkin chocolate chip cookies
- If you’re doing a lot of baking, I highly recommend having some silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper. Or if you prefer using parchment paper, you can try using pre-cut parchment paper sheets instead.
- Plus, some quality baking sheets are a must for a cookie baking extravaganza!
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to mix by hand.
More delicious cookie recipes
Other great recipes with pumpkin
How to make pumpkin chocolate chip cookies
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – This is a one-bowl recipe, so to get started, use a stand mixer (or hand mixer + large bowl) to mix the light brown sugar and melted butter.
Step 2 – While continuing to mix, add in the pumpkin puree, egg yolk, and vanilla extract.
Step 3 – Blend in the flour, pumpkin pie spice, salt, and baking soda until all ingredients are incorporated and a soft dough forms.
Step 4 – Turn off the mixer and toss in a portion of the chocolate chips. Use a spatula gently fold the chips into the dough.
Step 5 – Use a cookie scoop to scoop up some dough, then release the dough into a baking sheet lined with parchment paper. Repeat this step until all the dough has been used. Divide the remaining chocolate chips evenly amongst the cookies and gently press a few chips in the tops of the dough.
Step 6 – Bake!
Step 7 – Serve and enjoy!
Pumpkin Chocolate Chip Cookies
- 3/4 cup light brown sugar, packed
- 1/3 cup salted butter, mostly melted and cooled
- 1/4 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup semi-sweet chocolate chips, divided
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper, then set aside.
- Using a stand mixer (or hand mixer + large bowl), cream together the brown sugar and butter on medium-high speed until butter is incorporated, about 1-3 minutes.3/4 cup light brown sugar, 1/3 cup salted butter
- Drop mixer speed to low and mix in the pumpkin puree, egg yolk, and vanilla until combined, about another 1-3 minutes.1/4 cup pumpkin puree, 1 large egg yolk, 1 teaspoon vanilla extract
- Keeping the mixer speed on low, mix in flour, pumpkin pie spice, salt, and baking soda until a smooth batter forms, about 2-4 minutes.1 1/2 cup all-purpose flour, 1 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon salt, 1/4 teaspoon baking soda
- Remove bowl from mixer. Add 3/4 cup semi-sweet chocolate chips to bowl, then use a spatula to gently fold them into the batter.1 cup semi-sweet chocolate chips
- Using a 1.5 tablespoon cookie scoop, scoop out dough and release the cookie dough on the prepared baking sheet. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet. Divide the remaining 1/4 cup chocolate chips evenly between the cookies, lightly pressing the chips into the surface of the dough.
- Bake for 10-13 minutes, rotating the baking sheet halfway through. Cookies are done when edges are golden and center is still a tad doughy.
- Let cookie rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.