Soft chewy pumpkin chocolate chip cookies are a delicious way to earmark the start of the fall season. The sweet scent of baking pumpkin and chocolate melds into a warm chewy deliciousness that’s undeniable.
Pumpkin spice cookies and banana chocolate chip cookies are scrumptious traditional favorites, but even hard-core chocolate chip cookie fans look forward to the warm sweet pumpkin flavor of fall in their fruit cookies. So, when it’s time to reach for your famed coconut cookies recipe, go ahead and grab this one too.
Pumpkin chocolate chip cookies recipe are gonna’ be your new favorite cold-weather cookies!
Come see why….
I absolutely love the warm indulgent flavor of these pumpkin chocolate chip cookies recipe, but I love the texture even more!
- Pumpkin & chocolate
- Slightly crispy, soft-n-chewy
- Ready in under an hour
- Easy straightforward recipe
How To Make Pumpkin Chocolate Chip Cookies Recipe
Serving up these magnificent little pumpkin chocolate chip cookies is super simple.
All you need to do is blend the dry ingredients in one bowl and cream the other ingredients in a separate bowl. Slowly combine the two as directed and add your chocolate chips before sliding into a preheated oven. Voila!
Intensely pumpkin sweet indulgence in about 12 minutes.
The recipe for these chocolate chip pumpkin cookies is pretty straightforward but a couple of tips will help ensure top-notch results.
First, mixing the dry ingredients separately evenly disperses the leavening agents so your cookies rise evenly producing that gentle crack on top. Yum!
Second, don’t mix wet and dry ingredients for your pumpkin chocolate chip cookies recipe. Just gently incorporate it. Too much mixing breaks the little air pockets and toughens gluten which produces less than desirable cookies.
Pumpkin Chip Cookie Ingredient Notes
Use the real deal butter for your pumpkin chip cookie recipe because the higher fat content is really important. Be sure your butter is between 64-77°F, which is the optimum temperature for whipping up things like Bisquick chocolate chip cookies. You also want your cream cheese cold and cut into cubes.
As you’re creaming these items, the sugar crystals cut tiny air pockets into the butter/cream cheese mixture. If the mixture is too warm, it won’t hold air producing flat crunchy cookies. Of course, brown butter chocolate chip cookies are a delicious exception to this rule.
Tools to Make
Whipping up these crave-worthy pumpkin chocolate chip cookies recipe is a simple feat of beauty that doesn’t take a bunch of crazy gadgets. The most important tool is really just an electric mixer to cream the butter/sugar mixture.
How Long Can You Keep This In The Fridge?
Storing these yummy pumpkin chocolate chip cookies is as easy as tossing them into an airtight container and sliding them into the fridge (be sure it has a tight-fitting lid).
Technically, your cookies will be fine on the counter but they’ll only last about three days unrefrigerated. Tossing a piece of bread into the container will also help keep your cookies tasting oven-fresh yummy.
Since the recipe calls for cream cheese, I like to err on the side of caution and put mine in the fridge.
Can You Freeze Them?
Absolutely! You can freeze the raw cookie dough or the baked cooled cookies themselves. Homemade cookie dough can generally be kept safely in the freezer for up to 2 months.
Try this little trick for freezing your raw cookie dough:
1. Prepare the cookies as directed and scoop your drop cookies onto a prepared baking sheet. Then toss the entire thing in the freezer for an hour while you do something else.
2. Once they harden, lose the tray and pack the raw cookies in a freezer-safe bag.
For best results, slow thaw your cookies in the fridge overnight before baking. That way you start with fresh cookie dough and you don’t need to adjust the bake time.
Make Ahead Tips
This pumpkin chocolate chip cookies recipe and it only takes about half an hour. If your schedule is jam-packed, you can always go the freezer route or just slide the trays into the fridge to bake the next day.
Since these cookies combines the best flavors of fall, I like to pack them into pretty little holiday tins and give them out as gifts. Add some decadent chocolate chip pudding cookies or lemon white chocolate chip cookies for an indulgent holiday assortment!
These pumpkin chocolate chip cookies recipe is an Ah-ma-zing seasonal treat and you can do so many things with the recipe.
Here are some tasty options.
- Trade the pumpkin for coconut to whip up some sweet chewy coconut chocolate chip cookies that disappear fast.
- Replace the chocolate chips with oatmeal to whip up some pumpkin oatmeal cookies even grandma will be proud of!
- Turn them pink instead of orange by serving up strawberry chocolate chip cookies the kiddos will go crazy over.
- Lose the cookie scoop and add a sweet crumbly oatmeal topping to create the yummiest pumpkin pie bars you ever did taste.
- Mix up some berries to make cranberry cookies for a tart little treat that’ll get requested over and over again.
Here are even more decadent pumpkin desserts you may want to try this holiday season!
Pumpkin Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup unsalted butter 1 stick, room temp
- 4 ounces cream cheese cold and cut into 8 pieces
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 3/4 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1 (12-ounce) bag chocolate chips
- Prep. Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.
- Dry ingredients. In a small mixing bowl, whisk together flour (2 cups), baking soda (1 teaspoon), salt (1 teaspoon), cinnamon (2 teaspoons), nutmeg (1/4 teaspoon), and allspice (1/4 teaspoon); set aside.
- Wet ingredients + combine. In a large mixing bowl, using a handheld electric mixer on medium speed, cream together butter (1/2 cup), cream cheese (4 ounces), brown sugar (3/4 cup), and granulated sugar (1/2 cup) until light and fluffy. Beat in the pumpkin puree (3/4 cup) and vanilla (1 teaspoon) until combined. Gradually mix in the flour mixture to the butter mixture, until just combined (do not over mix). Stir in the chocolate chips (12 ounces).
- Shape. Using a medium cookie scoop for the dough and drop onto prepared baking sheets 2 inches apart. Flatten slightly with wet your fingers. **If the batter becomes too sticky to release from the cookie scoop rinse scoop with water, shake off excess. and use it slightly wet).
- Bake in the preheated oven, rotating pans halfway through, about 12-15 minutes. Allow to cool on cookie sheets 5 minutes then carefully move them to a wire rack to cool completely.
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