Literally THE BEST Pumpkin Chocolate Chip Cookie Recipe of your life. They are family recipes handed down from great grandma to us. Every year everyone from kids, family friends and colleges ask for these cookies. They are THAT good.
Why these Pumpkin Cookies are the best
These pumpkin cookies are
- easy peasy
- FAST to make
- super soft and fluffy
- doubly moist and tender
- full of melty chocolate chips
- It makes a bunch! perfect for sharing or freezing.
To make the best pumpkin chocolate chip cookies you will need
- pumpkin puree- not pumpkin pie filling. Pumpkin pie puree has added spices.
- baking soda and baking powder- rising agent
- flour and sugar
- eggs and oil
- cinnamon, nutmeg and vanilla
- your favorite bag of chocolate chips- I like mix it up. use both semi sweet and milk chocolate
How can I make these cookies gluten free?
I've tried and tested out cup-4-cup flour and it make perfect, beautiful fluffy gluten-free chocolate chip cookies! So, if you are looking to alter this recipe for the gluten-intolerant in your family use this flour!
How to make pumpkin chocolate chip cookies
- Always start your batters by mixing your dry ingredients together. (minus sugar)
- Mixing your dry ingredients together allows for your rising agents (like baking soda and powder) to be equally incorporated throughout your entire batter, so all your cookies will rise equally.
- Add your spices. These cookies are NOT heavily spiced so all kids to adults will love them. They are just the right amount.
- Mix or sift these dry ingredients together.
Mix your wet ingredients together
- Add your sugar to the bowl
- Add in your oil and eggs
- Cream them together with a stand mixer or a hand mixer.
- Now you will alternate mixing in your pumpkin and dry ingredients.
Combine all ingredients in bowl
- Alternate mixing in your pumpkin and dry ingredients
- Continue to mix while adding them in.
- Add in your vanilla
- Using a spatula stir in your chocolate chips and place on pan
What chocolate chips are best?
For this recipe you really can use whatever is your favorite. If you like decadent dark chocolate or smooth milk chocolate dooo it. My mom always uses semi-sweet while I prefer to combine bothe semi-sweet andGhiradelli milk chocolate. Any chocolate chips pair perfect with this pumpkin batter.
Baking chocolate chip cookies
On a well greased cookie sheet (or use parchment paper) spoon even scoops of cookie batter. The pumpkin cookies will spread a little and rise a lot so leave room on your cookie sheet for this. I can fit 12 cookies on 1 standard cookie sheet pan.
How do I know when the cookies are done?
Bake your cookies at 375 degrees for about 12 minutes. If they are larger cookies they'll need to go a few minutes longer. HOW CAN YOU TELL THEY'RE DONE? The center will be nice and firm. You don't need the cookies to be golden brown. If they are turning brown on the outside they'll be over-cooked.
Pumpkin Chocolate Chip Cookie FAQ's
This recipe make 3 dozen medium-largecookies and 4 dozen small cookies. If you use a 1 and ½ tablespoon cookie scoop (pictured) you will get about 3.5 dozen cookies.
If you want to save the cookies for up to several week the best way to save cookies is to freeze them in an air tight container. If you are saving them for a few days to week keep them in an airtight container on the counter or fridge
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Pumpkin Chocolate Chip Cookies
- electric mixer
- 5 cups flour
- 3 cups sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 eggs
- 29 ounces pumpkin puree
- 2 teaspoon vanilla
- 12 ounces choc chips
- Beat Oil, sugar and eggs
- In a different bowl sift all dry ingredients together.
- Alter scoopfuls of pumpkin and flour into the eggs and sugar mixture while beating. Mix until smooth.
- Add vanilla and choc chips last.
- Cook in preheated oven @375 for 12 minutes on a greased cookie sheet.
HOW DO YOU KNOW IF YOUR COOKIES ARE DONE?Bake your cookies at 375 degrees for about 12 minutes. If they are larger cookies they'll need to go a few minutes longer. HOW CAN YOU TELL THEY'RE DONE? The center will be nice and firm. You don't need the cookies to be golden brown. If they are turning brown on the outside they'll be over-cooked.
Cindy Doxey Harding says
Making these tonight for my office Halloween party. So easy and delicious!!
Today I'm going to make CHOCOLATE COOKIES. Thank you for sharing this post.
Julie gunnell says
These were delicious!
My x- grandmother in law always made these cookies. She always put them in the fridge after baking. Have uppit tried this?
YES! i will put them in the fridge or even freezer to make them last longer. The recipe makes a TON so there is definitely plenty to store.
what I love about this pumpkin cookie recipe is that the spices don't overpower the other flavors. perfect balance.
Me too! perfect for kids! (for everyone!)
I loooove the texture of these cookies!
ME too! their fluffiness is the best.
ok, my whole family LOVES this recipe. I've been making it for years now and its my go-to fall treat.
Me too! every fall like clockwork and my kids get so excited its pumpkin season again!
Erin V says
They look pretty darn good- love the orange hue