Pumpkin Chocolate Chip Cookies – A Cozy Kitchen

These pumpkin chocolate chip cookies are soft, delicious and celebrate the perfect flavors of fall. Pumpkin puree is placed in these chocolate chip cookies in place of eggs. Pumpkin spice makes these an autumnal favorite!

Pumpkin Chocolate Chip Cookies on a cuttingboard.

Phew! I love a seasonal rendition of a classic chocolate chip cookie. Lemme tell you, these are delicious. I’m really good at buying too many cans of pumpkin puree. This means that it then becomes a full-time job to figure out where to put the rest of it. Well, I found our next recipe to use up that pumpkin puree you have hanging out!

Ingredients for Pumpkin Chocolate Chip Cookies

Ingredients You’ll Need

  1. Pumpkin puree – I personally love organic canned pumpkin. I find it to be brighter, richer in flavor and not as watery as homemade.
  2. Chocolate wafers or chips – I love chocolate wafers from Guittard. But chocolate chips will work great too. I like this recipe with bittersweet or semi-sweet chocolate.
  3. Pumpkin pie spice – This recipe needs autumnal spices. ‘Tis the season!
Ingredients in bowls.

Why These Pumpkin Chocolate Chip Cookies Are Delicious

These pumpkin cookies are adapted from my banana chocolate chip cookies. All I did was placed the pumpkin puree in place of the mashed banana. I added some pumpkin pie spice (not too much!) and bam! it worked perfectly. I was very surprised. These cookies are soft, not super cake-y, very flavorful, not too heavily spiced and chewy.

Pumpkin Chocolate Chip Cookies dough on a baking sheet

How to Make Pumpkin Chocolate Chip Cookies

  1. Whisk together the pumpkin puree, brown sugar, white sugar and melted butter until very smooth.
  2. In another bowl, whisk together the dry ingredients: all-purpose flour, baking soda and kosher salt.
  3. Pour the pumpkin mixture into the dry ingredients and mix it up until combined. You want to mix it until you no longer see any speckles of flour.
  4. Add the chocolate chips or wafers and fold them in until evenly dispersed. Cover the dough with plastic wrap and transfer to the fridge to chill for 1 hour. The dough will be super soft so we need to chill it so that it firms up a bit.
  5. At the 1-hour mark, remove the dough from the fridge and scoop it out 6 onto a baking sheet, placing them about 3 inches a part.
  6. Transfer them to the oven and bake for about 11 to 13 minutes. They will be puffy when they come out but will fall.
  7. Repeat with the remaining dough.

Tips and Tricks

  • Weigh your flour for perfect chocolate chip cookies. I like to weigh my flour for cookies because I’ve found that even 5 to 10 grams more of flour really affect the final cookie.
  • These semi-sweet chocolate wafers are delicious and they’re from Guittard.
  • To freeze these cookies, follow my post on How to Freeze Cookie Dough!
Pumpkin Chocolate Chip Cookies on a cutting board with coffees.

If you’re looking for more pumpkin recipes, here are some favorites:

If you tried these Pumpkin Chocolate Chip Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!