Classic Pumpkin Chocolate Chip Cookies
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Let’s bake pumpkin stuff! These soft & fluffy Old-Fashioned, Classic Pumpkin Chocolate Chip Cookies are so perfect to bake for fall, right? We love these anytime of year and trust me, they don’t last long, not even an hour. Better make a double batch of this pumpkin cookie recipe!
They are the best moist and yummy pumpkin chocolate chip cookies! Fall just isn’t fall without pumpkin chocolate chip cookies!! You’ll love this Pumpkin Snickerdoodle Cookies Recipe too!
I Love the Fallish-Orange Color of these Classic Pumpkin Chocolate Chip Cookies!
Get ready for a classic fall favorite! This pumpkin chocolate chip cookie recipe is the perfect way to get into the cozy autumn vibes that accompany the season’s colorful leaves. This combination of chocolate chips and pumpkin puree creates the ultimate cookie experience: textures of moist, sweet, and flavorful and everyone’s favorite fall cookie!
This combination of chocolate chips and pumpkin puree creates the ultimate cookie experience: moist, sweet, and flavorful and everyone’s favorite fall cookie!
When it comes to baking, there is no substitute for the rich, warm flavor of classic pumpkin chocolate chip cookies. From the youngest to the oldest, these sweet treats never fail to please. Plus, there’s no butter!
Follow this easy recipe to make the best pumpkin chocolate chip cookies you’ve ever tasted—we guarantee your family and friends will thank you!
And….Speaking of babies, I’m officially a “Mimi” (my official name) a.k.a grandma or as I call myself Mimi!
Grace Rose Howell was born on September 9 and she’s as precious as precious can be! I love my little angel so much! She’s my little punkin. 😉 Which brings us to pumpkin cookies, right?? See how this all fits together?
I’ll have to make multiple trips to Florida to visit and get my baby Grace ‘fix’! But, I will have to leave her on Thursday, so trying to spend every minute I can with this little peanut. Everyone is doing fine! Grace is a one very lucky girl! Everyone loves her!
She has already brought so much joy to our family! I’m so blessed beyond words! Thanks Justin and Lauren! Can you tell I’m excited?
When Grace is older, we can make these cookies together and bake, bake away!
In the meantime, enjoy these ‘babies’ with a cold glass of milk! With just a few simple ingredients and a few steps, you can create a delicious and crowd-pleasing classic pumpkin chocolate chip cookie that everyone will love.
Get ready to enjoy a yummy treat that is sure to be a hit for the fall season!
Ingredients You Need Classic Pumpkin Chocolate Chip Cookies Recipe
- canned pumpkin puree
- 1 large egg or ¼ cup applesauce
- granulated sugar
- light brown sugar or dark brown sugar
- canola oil
- vanilla extract
- ground cinnamon or pumpkin pie spice (can also add some extra nutmeg, cloves, or ginger if you’re craving a little more spice)
- salt
- baking soda
- baking powder
- all purpose flour
- semi-sweet chocolate chips
Instructions How to Make Pumpkin Chocolate Chip Cookies Recipe
- Preheat oven to 375 and line cookie sheets with parchment paper or spray with non-stick spray non-stick spray for prepared cookie sheets.
Preparing the Cookie Dough
- For the wet ingredients, use a whisk, beat pumpkin, egg, sugars, oil, vanilla, cinnamon all together in a medium bowl, until blended.
- In another large bowl, add your dry ingredients by adding salt, baking soda, baking powder and flour together in a mixing bowl and then add to wet mixture and mix together until just combined.
- Stir in the chocolate chips.
- Using a small cookie scoop or rounded tablespoon measure, drop onto cookie sheets – 12 cookies per baking sheet, cookies will spread a little.
Baking and Cooling the Cookies
- Bake cookies on parchment-lined baking sheet for 10-13 minutes.
- Remove from tray and let cool on a wire rack.
Storing & Freezing Pumpkin Cookies with Chocolate Chips
- Store the cookies at room temperature in a covered airtight container for up to 7 days after they have cooled. The longer the cookies sit, the more pumpkin flavor they will develop.
- You may also freeze the baked cookies for up to 3 months in the freezer. When ready to enjoy, let thaw on the counter until no longer frozen.
More Variations
- While the classic recipe remains the same, there is always room to experiment and customize this classic cookie to make it unique.
- Whether it’s adding more spices, dried cranberries, raisins, walnuts, pecans or chocolate chips, this recipe is versatile and can be tailored to each baker’s individual taste.
- You could also add some cream cheese frosting, pumpkin or a luscious chocolate frosting!
Enjoying your Classic Pumpkin Chocolate Chip Cookies
In conclusion, classic pumpkin chocolate chip cookies are a fall favorite that is easy to make and delicious to eat. With the scrumptious flavor of the season with the pumpkin, combined with the classic taste of chocolate chip cookies, these cookies rock!
So, this holiday season, why not take a break and whip up a batch of these delicious cookies – your family (and your taste buds) will thank you for it.
So, let’s get baking and enjoy the warm, comforting flavor of classic pumpkin chocolate chip cookies this season.
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If you Love Pumpkin Bars and Cookies, here’s some for your Recipe Book!
- Perfect Pumpkin White Chocolate Chip Bars
- Awesome Chocolate Chip Pumpkin Cookies
- Chocolate Chip Pumpkin Frosted Blondies
- Ultimate Pumpkin Bars with Creamy Cream Cheese Frosting
- Pumpkin Cranberry Chocolate Chip Oatmeal Bars
- Ultimate Soft Pumpkin Cookies {Melt-in-your-Mouth}
- Soft Batch Pumpkin Chocolate Chip Cookies {Eggless too!}
Old Fashioned Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup canned pumpkin puree
- 1 large egg or 1/4 cup applesauce
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup + 2 Tablespoons canola oil for extra fluffy, omit 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon or pumpkin spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups all purpose flour
- 1 ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 and line cookie sheets with parchment paper or spray with non-stick spray.
- Using a whisk, beat pumpkin, egg, sugars, oil, vanilla, cinnamon all together in a bowl, until blended well.
- In another bowl, add salt, baking soda, baking powder and flour together in a mixing bowl and then add to wet mixture and mix together until just combined.
- Stir in the chocolate chips.
- Using a small scoop or rounded tablespoon measure, drop onto cookie sheets - 12 cookies per baking sheet, cookies will spread a little.
- Bake cookies on parchment-lined baking sheet for 10-13 minutes.
- Remove from tray and let cool on wire rack.
Notes
Yay! I’m so glad you enjoyed them Colleen! 🙂 Thank you so much for letting me know!
I made this recipe today. I used a cookie scoop and they didn’t spread at all , but baked fine, cake like texture, soft, delicious!
Thank you so much Deb! Pretty cool that you grow your own pumpkins and you made this recipe! WootWoot! Happy Holidays!
Very delicious cookie! I used a combination of both pumpkin pie spice as well as cinnamon. Slightly cakey but soft and chewy. I grow my own pumpkins every year and I am always looking for different recipes to try.
Thank you so much Carlee! I am so happy and full of joy over my new grandbaby! She is a little doll-baby!
Those cookies look amazing! I love how they maintained their shape like that. Congrats on the grandbaby, she is precious!