Soft Pumpkin Chocolate Chip Cookies
My daughter Madison loves pumpkin spice, so she devoured these Pumpkin Chocolate Chip Cookies when I was testing them. I adapted them slightly from these pumpkin cookies with chocolate glaze, and I think they’re even better! I see many box cake recipes for cookies, which have a similar texture, but making them from scratch means the ingredients are a bit cleaner. Cream cheese helps keep these nice and moist too and beyond the pumpkin puree, they’re made with pantry staples. More pumpkin recipes you may like are my Pumpkin Pie, Pumpkin Roll, Pumpkin Snickerdoodles, Pumpkin Banana Bread, Pumpkin Spice Cookies or these Chocolate Chip Pumpkin Muffins.
What You’ll Need
These pumpkin cookies are made with pumpkin puree and pantry staples. See the recipe card below for measurements.
Soft, cakey texture. These pumpkin cookies definitely have a more cake-like texture than a chewy one, which I love. Perfect pumpkin flavor. Pumpkin puree and pumpkin pie spice infuse every bite of these cookies with incredible pumpkin flavor. Quick and easy. These pumpkin cookies take just a handful of minutes to prep and 15 minutes to bake.
Cream cheese: I used reduced-fat cream cheese. Butter: Allow to soften at room temperature. Sweetener: I made these pumpkin chocolate chip cookies with regular monk fruit and golden monk fruit. You can also use granulated and brown sugars. Egg: Egg helps give these cookies structure. Pumpkin: You can use canned pumpkin puree or homemade pumpkin puree. Buttermilk: If you don’t have buttermilk, pour ¾ teaspoons of lemon juice or vinegar into a measuring cup and fill the rest with 1% milk until you reach the quarter-cup mark. Vanilla extract Pumpkin spice: Adds the warm fall flavor to these pumpkin cookies. Flour Baking Soda and Baking Powder: Help the cookies rise and make them more tender. Salt: Balances the sweetness and improves the flavor and texture. Chocolate Chips: I used Lily’s sugar-free chocolate chips, but semi-sweet chocolate chips will work too.
How to Make Pumpkin Chocolate Chip Cookies
This pumpkin cookie recipe requires just a few minutes of prep and 15 minutes in the oven.
Variations
Add nuts, like pecans or walnuts. Add dried fruit like cranberries or raisins in place of the chocolate chips.
Tips for Success
Here are a few suggestions to keep in mind for making the best pumpkin cookies.
Use pumpkin puree, not pumpkin pie filling. Though the cans look similar, pumpkin puree and pumpkin pie filling are not the same thing. It’s important to use pure pumpkin puree for these pumpkin cookies. Rotate the pans. Halfway through the baking time, rotate the baking sheets to ensure even baking on all sides. Take care not to over-bake. These pumpkin cookies require just 14 to 15 minutes in the oven. Be sure to remove them quickly and transfer to wire racks to avoid dry cookies.
Storage
Counter. Store these pumpkin cookies in an airtight container at room temperature for up to 2 days. Fridge. To extend the life of your pumpkin chocolate chip cookies, you can also store them in the fridge for up to 7 days. Freezer. Pumpkin chocolate chip cookies do freeze well. Once cooled, transfer to a ziploc freezer bag and store for up to 3 months. Thaw on the counter before enjoying.
More Pumpkin Cookie Recipes You’ll Love
Pumpkin-Spiced Chocolate Chip Cookies Pumpkin Snickerdoodles Pumpkin-Spiced Oatmeal Pecan Cookies Pumpkin Hazelnut White Chocolate Biscotti Pumpkin Spice Quinoa Breakfast Cookies
