Pumpkin Chocolate Chip Cookies – Soft and fluffy pumpkin cookies sprinkled with chocolate chips and perfectly spiced with cinnamon
Happy November!!! Who else is shocked that we’re here right now?? This year flewwwww by. It felt like just yesterday I was making these cookie bites on New Year’s Eve. And now, we’re in the month of Thanksgiving! Slow down, time!
As you know, new month = new cookie recipe. And since we are in the middle of fall, today’s cookie is OF COURSE fall-inspired. In fact, this cookie is a perfect mash-up of the last two cookie recipes I shared: sea salt toffee chocolate chip cookies from September and pumpkin cheesecake macarons from October.
Say hello to Pumpkin Chocolate Chip Cookies!
This cookie recipe comes straight from my friend Nicole. She brought these to our Friendsgiving party last year and they were a HUGE hit. Most of the praise came from me, as I am am the only one who could find room for dessert after the massive feast we gorged on. But they’re still considered a hit, nonetheless.
When thinking of my cookie recipes for this time of year, I knew I had to feature these incredible cookies. I even asked Nicole to come over and bake them with me. She even graciously offered to be my hand model for a couple photos. Not to shabby for the first session, huh???
Each bite of these cookies were heavenly – chewy, yet fluffy and the spice was special. Why did they taste so different from my past pumpkin loaves/muffins/cakes/etc? Something was different…
It wasn’t until we started making these that I noticed what was causing the flavor to be so different – instead of using pumpkin pie spice (a mixture of cinnamon, nutmeg, ginger, and cloves), these pumpkin treats were spiced with just cinnamon. That’s it! I loved the simplicity of the flavor – it almost made the pumpkin and chocolate combo stand on its own a little better.
Speaking of pumpkin and chocolate combo, this used to be a pairing that I shunned in the past. As a barista in my past life, I had the opportunity to taste a few treats that featured this pairing together. I have to say, I was never really a fan.
But I’ve come to find that the chocolate just needs to have a great pumpkin base to fall back on – one that is moist, and flavorful but not over-spiced, if that makes sense. The integrity of the cookie must still be there and be a great compliment for the chocolate, rather than trying to overpower it. And that’s exactly what this cookie does.
Before we get to the details of this recipe, here are a few more notes and tips I learned about them while baking with Nicole:
- These cookies barely spread and that’s without chilling them AT ALL. Yay for another no-chill cookie recipe. Waiting for cookie batter to chill is excruciating. Because who makes cookies and doesn’t want to eat them immediately?! So thank goodness for recipes like these to make our lives a little easier. In case you want more no-chill cookie recipe, these monster cookies and these snowcaps are also no-chill!
- Because these cookies don’t spread, you can’t really see the chocolate chips on top. If you want a fancy presentation, reserve a few tablespoons of chips and place them on top of the cookies after you’ve scooped them but before baking. As they bake, they’ll melt perfectly into place and look like they were naturally there all along.
- Speaking of scooping, the cookie batter is a little moist so I highly recommend scooping the cookies with a cookie scoop so they’re all the same size and so you don’t have sloppy mess trying to drop them onto the cookie sheet.
You’re going to be so obsessed with these cookies. Because they’re no-chill, I can make them anytime I have a craving and enjoy them immediately. In other words, they’re extremely dangerous.
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
Pumpkin Chocolate Chip Cookies
- 1/2 cup butter unsalted, softened
- 1 cup white sugar
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees. Prepare 2 baking sheets by lining with silicone mat or parchment paper. Set aside.
- In a mixing bowl fitted to a stand mixer, cream butter and sugar until light and fluffy, about 4 minutes. Add pumpkin puree and vanilla extract and mix until combined.
- In a separate bowl, whisk flour, salt, baking soda, baking powder, and cinnamon together until combined. Pour all of the mixture into the wet ingredients and mix just until combined. Do not over mix! Add chocolate chips and fold together.
- Using a cookie scoop, scoop dough onto prepared baking sheet. Place dough scoops about 2 inches apart. The cookies won't spread too much so 2 inches is more than enough room. Bake for 11-13 minutes, or until edges become slightly golden brown.
- Remove cookies from oven and let them cool on baking sheet for 5 minutes. Remove from baking sheet and place on cooling rack to finish cooling. Store cooled cookies in a storage container for up to 3 days.
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