Whip Up A Batch Of These Pumpkin Chocolate Chip Cookies

Pumpkin cookies with chocolate chips made from cake mix on a wooden tray.

Looking for the perfect dessert to get you in a fall state of mind? These chocolatey pumpkin treats are sure to make your mouth water and leave everyone wanting more. This recipe will give you the best chocolate chip cookies with a little pumpkin spice flavor. Take a look at how you can make these yourself. These cookies will quickly become your favorite fall treat!

Recipe and Instructions

These cookies are egg-free but will still guarantee that chewy, not cake-like, texture that everyone loves in a cookie! Grab the following ingredients:

  • 1/2 cup unsalted butter, melted & slightly cooled
  • 1/4 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons pumpkin puree
  • 1 and 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 cup semi-sweet chocolate chips *plus a few extras to top*

Follow These Steps to Make Your Pumpkin Chocolate Chip Cookies

  • Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no lumps remain. Then, whisk in the vanilla and blotted pumpkin until smooth. Set that aside.
  • Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix them together. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
  • Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
  • Roll the dough into balls, about 1.5 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
  • Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few chocolate chips into the tops of the warm cookies. This is only for looks!
  • Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.  The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. Chewiness and pumpkin flavor are even stronger on day 2.

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Special Tricks & Tips

  1. Blot the Pumpkin: This first trick is actually optional but remarkably useful. Using a paper towel, blot out some of the pumpkin’s moisture so all that’s left is the flavor. Use the blotted pumpkin in the cookie dough.
  2. Melted Butter: Melted butter makes cookies ultra chewy. Instead of creaming butter and sugars together, start with melted butter and whisk in the sugars. You don’t need a mixer!
  3. Skip the Eggs: What is the purpose of eggs in a cookie recipe? They bind ingredients together, tenderize the texture, and leave behind moisture.
  4. Give it Time: Let the cookies cool on a cooling rack for a while. Leave them uncovered on the cooling rack overnight. The next day, they’re chewier and more flavorful. That being said, this is an awesome make-ahead dessert recipe!