Pumpkin Chocolate Chip Cookies are a a fun spin on the classic favorite! Take the average chocolate chip cookie and toss in some canned pumpkin for a fabulous fall dessert recipe!
My Favorite Fall Dessert Recipe
Yep, I’m going there.
It’s barely September and I’m talking pumpkin.
I do apologize…but I just can’t help it.
You see, I never really liked pumpkin until last year…
I still can’t be bothered with pumpkin pie or anything that hard core…but pumpkin flavored stuff? I’m all over that.
And these cookies are the best of both.
There is pumpkin in them (and pumpkin pie spice), but they are still most definitely chocolate chip cookies.
Which is a major win all around.
Oh, and can I just say that I added some of these new super yummy Pumpkin Spice M&Ms to some of my cookies…just for experiment sake.. and they were perfect!
It’s a really fun adaptation if you can find them. I think they are sold exclusively at Target.
Yep, Pumpkin Chocolate Chip Cookies… Do it.
Anyhow, let’s get down to details.
I started with 3/4 cup of pumpkin…
And beat that with some butter…I added a bit of pumpkin pie spice to amp up the pumpkin-ness.
And of course chocolate chips…
These cookies don’t require any dough chilling, which is always a bonus! The pumpkin helps keep them a little “taller”.
Bake them until they are golden around the edges and the tops are just set…
They are so yummy for this time of year. Such a fun spin on your usual chocolate chip cookie!
Print
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Pumpkin Chocolate Chip Cookies are a a fun spin on the classic favorite! Take the average chocolate chip cookie and toss in some canned pumpkin for a fabulous fall dessert recipe!
Ingredients
- 1 cup butter, room temperature
- 3/4 cup canned pumpkin
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp salt
- 2 1/2 cups flour
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°
- Line baking sheet with parchment paper and set aside.
- In bowl of stand mixer beat the butter and pumpkin together until evenly combined, 2-3 minutes.
- Add both sugars and beat another minute.
- Add egg, vanilla, baking soda, pumpkin pie spice and salt.
- Beat until smooth.
- Turn mixer to low and add in flour.
- Finally stir in chocolate chips.
- Drop by rounded tablespoon onto lined baking sheet and bake for 9-11 minutes until centers are just set and edges are golden.
- Allow to cool for 3-4 minutes on baking sheet and then transfer to wire rack to continue cooling.
Notes
Store airtight for up to 3 days
You can also sub out the chocolate chips for M&Ms…I actually used the new Pumpkin Spice M&Ms in some of my cookies and they were fantastic!
Nutrition
- Serving Size: 1 cookie
- Calories: 126
- Sugar: 12 g
- Sodium: 153.1 mg
- Fat: 5.6 g
- Carbohydrates: 19.2 g
- Protein: 1.8 g
- Cholesterol: 5.2 mg
I have a question. Can you make the dough scoop and freeze?
Yes absolutely! I have a full post on how to freeze cookie dough if you’re interested! https://cookiesandcups.com/how-to-freeze-cookie-dough/
I made these gluten free/vegan and they are my absolute favorite cookie!
Love hearing that!!
Is it possible to make these into cookie dunkers?
This one would be tough to adapt into dunkers, as they are a bit cakier than a normal chocolate chip and less crispy!
A great recipe I can’t wait to try out. It looks incredible. I love Pumpkin and those adventurous enough to use it! I wish more would.
I came up with my own version of a Pumpkin Chocolate Chip Cooks. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.
http://persnicketypanhandler.blogspot.com/2013/11/pumpkin-chocolate-chip-cookies.html
Did you use pumpkin puree or pumpkin pie filling? Looks yummy.
Pumpkin Puree 🙂
I just have to say that I had some extra pumpkin puree and was looking for a recipe to use up the rest of it, when I rememebered this post. I just took these out of the over & oh my word! These are YUMMY!! I’ve tried many of your recipes & have never been disappointed – I can even make the argument that these are healthy. Pumpkin’s healthy, right?!
This is now my families all time favorite cookie recipe. Everyone loves them. I can’t seem to make enough. They turn out perfect every time! Have used dark, milk and white chocolate chips and they are all great combos with the recipe. Might add in pecans or walnuts in my next batch. They are an easy go to baked gift for the holidays! Thanks so much.
It’s Monday. It was raining and my to-do list was oh-so-very long. 🙁 So instead, I decided to make pumpkin chocolate cookies out of the Nestle Halloween morsels I just bought. 🙂 I looked at LOTS of recipes and chose this one and am so glad I did! They are absolutely delicious!!! Super easy, quick, and I know I will be at hero status when the kids come home from school to these fresh baked yummy treats! This one’s a keeper! Thanks for sharing!
Love Pumpkin, can’t wait to try these. Have a couple questions though…1) Can you freeze the left over pumpkin from the can? and 2) do you add the m&m’s before or after baking? (I’ve never baked with them before)
Thanks for the fun recipes!
These call for a lot of butter — yikes. Am making them anyway since pumpkin + chocolate is always a favorite and these get rave reviews. I say stick with good old dark chocolate chips instead of M&M’s, as they look prettier, are better for you, and darker chocolate tastes better with the pumpkin, IMHO.