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Awesome Chocolate Chip Pumpkin Cookies are soft, chewy exquisite pumpkin cookies loaded with luscious chocolate chips! Just in time for the ‘pumpkin everything‘ season and one of the our favorite ways we like to incorporate pumpkin is in cookies! Especially Chocolate Chip Pumpkin Cookies!

These pumpkin cookies are soft, not cakey, yet they are very light and because of the pumpkin, no eggs are needed. You’ll love the pumpkin spiced and chocolate yumminess in every bite, especially when you use Ghirardelli Bittersweet 60% Semi-sweet Chocolate Chips. Yum!!

PUMPKINS – DID YOU KNOW?

Pumpkins are gluten free? Pumpkin is a fruit? Pumpkins are 90% water? A pumpkin is not a Jack O’Lantern, until it is carved? Pumpkins were used as a remedy for snake bites? Pumpkins originated in Central America? Pumpkin flour can be used in place of wheat flour? Pumpkins are rich in Vitamin A and potassium? Pumpkins are also high in fiber?

The self proclaimed “Pumpkin Capital of the World” is Morton, Illinois where Libby has it’s pumpkin industry and plant? I only knew a few of these, so I’m schooled now.

So, if anyone asks, you now possess superpowers of pumpkin knowledge beyond your wildest dreams! WootWoot! 🙂

Ingredients You Need for Pumpkin Chocolate Chip Cookie Recipe

butter
granulated sugar
brown sugar
canned pumpkin puree
vanilla
water or milk
all-purpose flour
baking powder
baking soda
salt
ground cinnamon
pumpkin spice
Ghirardelli 60% bittersweet semi-sweet chocolate chips

How to Make Awesome Chocolate Chip Pumpkin Cookies

Preheat the oven to 325 degrees. Line baking sheet with parchment paper or spray with non-stick spray.
Using a mixer, in a bowl, cream together the butter and sugars until light and fluffy.
Add pumpkin, vanilla and water, and mix until combined.
Add in the flour, baking powder, soda, salt, cinnamon and pumpkin spice to the pumpkin batter and mix until combined. Stir in the chocolate chips. Cookie dough will be very soft.
Drop the cookie dough by heaping tablespoonfuls or a small cookie scoop onto the prepared baking sheet.
Bake for 10-11 minutes until the edges are set.
Let them cool 3-4 minutes on the baking sheet before removing to a wire rack to cool completely.
The cookies will flatten out a bit while they cool.

Now, back to making these pumpkin cookies! Perfect for Halloween and the fall baking season! These go fast! Enjoy this Fluffy Pumpkin Dip and these Pumpkin Cheesecake Bars!

Want Some More Pumpkin!

Awesome Chocolate Chip Pumpkin Cookies

Kim Lange

Soft, exquisite pumpkin cookies adorned with luscious chocolate chips are AWESOME! Just in time for the 'pumpkin everything' season and one of the our favorite ways we like to incorporate pumpkin is in cookies!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 7

Cook Time 10

Calories

Ingredients

1 cup butter softened
1 cup granulated sugar
½ cup brown sugar
1 cup canned pumpkin puree
2 teaspoons vanilla
2 tablespoons water or milk
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon pumpkin spice
¾ cups Ghirardelli 60% bittersweet semi-sweet chocolate chips

Instructions

Preheat the oven to 325 degrees. Line baking sheet with parchment paper or spray with non-stick spray.
Using a mixer, in a bowl, cream together the butter and sugars until light and fluffy.
Add pumpkin, vanilla and water, and mix until combined.
Add in the flour, baking powder, soda, salt, cinnamon and pumpkin spice to the pumpkin batter and mix until combined. Stir in the chocolate chips.
Drop the cookie dough by heaping tablespoonfuls or a small cookie scoop onto the prepared baking sheet.
Bake for 10-11 minutes until the edges are set.
Let them cool 3-4 minutes on the baking sheet before removing to a wire rack to cool completely.
The cookies will flatten out a bit while they cool.