These cozy fall-flavored chocolate chip pumpkin cookies are soft and light, just like pumpkin bread, but in cookie form. This particular recipe, compliments of my Aunt Bink, makes enough for an army at 3 dozen standard 2 inch cookies! They also freeze nicely.
Pumpkin Puree vs Pumpkin Pie Filling
Take note that the recipe calls for pumpkin puree, not pumpkin pie filling. They’re definitely similar, both come in a can and contain pumpkin. But, the key is that pumpkin puree is just plain smashed up pumpkin. Pumpkin pie filling has sugar and spices added. As you can see in the recipe, we’re adding sugar and spices, so if you were to use pie filling, you’d end up with super sweet and super spiced cookies.
How to Make Chocolate Chip Pumpkin Cookies
These cookies are super easy and will bring that famous fall smell to your kitchen.
Bake Time for Pumpkin Cookies
Be sure to let these bake the full time so that they’re all the way cooked through. Depending on how big you scoop your cookies, they might need more time. I use a 1 1/3 oz disher for cookies and they took 15 full minutes to bake. Some cookies, like my fudgy chocolate cookies, are a bit better when slightly under-baked. But, these need to be baked all the way through, just like cake, otherwise they’ll be gooey, and not in a good way.
Other Favorite Cookie Recipes
Classic Chocolate Chip CookiesPrint
Chocolate Chip Pumpkin Cookies
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 36 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: American
These cozy fall-flavored chocolate chip pumpkin cookies are soft and light, just like pumpkin bread, but in cookie form.
- 3/4 cup butter, softened
- 2 eggs
- 2 tsp vanilla extract
- 2 cups sugar
- 1 16oz can pumpkin puree
- 4 cups all purpose flour
- 1 tsp salt
- 1 tsp ginger
- 1 tsp nutmeg
- 3 tsp cinnamon
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 2 cups chocolate chips
- Preheat the oven to 350f
- Cream together 3/4 cup softened butter with 2 eggs, 2 tsp vanilla and 2 cups sugar until smooth
- Add 16oz canned pumpkin puree to the butter mixture and mix to combine
- In a separate bowl, combine 4 cups flour, 1 tsp salt, 1 tsp ginger, 1 tsp nutmeg, 3 tsp cinnamon, 1.5 tsp baking powder, 1.5 tsp baking soda and stir to combine all dry ingredients.
- Add the dry ingredients to the wet ingredients and mix together until incorporated.
- Add in the 2 cups chocolate chips and fold in until just incorporated.
- Scoop 1 oz – 1 1/3oz scoops of cookie dough onto a baking sheet lined with parchment or silpat baking mat. The cookies don’t spread a ton, so you can place them relatively close together.
- Bake at 350F for 15 minutes until cookies are fully baked through and transfer to a cooling rack before enjoying.
- These cookies are great to freeze and enjoy later. Put them in an airtight bag, removing the extra air, and then seal and freeze up to three months. When you’re ready to enjoy, just remove them from the freezer and keep them at room temperature to defrost.
- Be sure you use pumpkin puree, not pumpkin pie filling
Keywords: pumpkin, pumpkin cookies, dessert, baking, chocolate chip
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