These Pumpkin Spice Chocolate Chip Cookies are the perfect fall dessert or snack! They’re soft and chewy and full of pumpkin and spice and delicious chocolate!
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Friends, I am SO excited to share this recipe with you today! These Pumpkin Spice Chocolate Chip Cookies are one of THE BEST fall recipes I have ever tried and I just know they’re going to be that for you too! They’re super soft, perfectly chewy, and packed with warm, melty chocolate! What’s not to love!?
I was reading through a few older blog posts of mine recently, specifically the post where I shared these Pumpkin Spice Pancakes, and I was remembering the weeks after we first moved to Romania and the difficult time I was having getting my hands on canned pumpkin. Here I am, one year later, still in mourning over the fact that canned pumpkin is totally not a thing in Romania like it is in North America and so my fall baking routine has been flipped upside down (insert sad face emoji here).
Thankfully, I have probably the most supportive and loving parents in the world who, in a recent care package, sent me several cans of delicious canned pumpkin from Canada and let me tell you, I couldn’t be happier about it. I’ve rationed it, of course, but I will admit to having made SEVERAL batches of these amazing Pumpkin Spice Chocolate Chip Cookies already this fall. And it’s only the middle of September. But who could blame me? They are truly, hands down, my favorite pumpkin recipe for fall.
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Seriously. They’re just plain perfect. This Pumpkin Spice Chocolate Chip Cookies recipe is SO simple and these cookies are like little clouds of pumpkin heaven filled with warm, melty chocolate. What could possibly be better than that on a cool fall day? Grab yourself a glass of milk and dunk away, because this is going to be your new favorite fall cookie recipe, I promise!
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I hope you enjoy these Pumpkin Spice Chocolate Chip Cookies! Let me know in the comments below, what’s your favorite pumpkin recipe for fall?
Before you grab this delicious recipe, check out some of my other favorites below!
This Healthy 2-Ingredient Slow Cooker Apple Butter is one of my readers’ favorite recipes!
These Best Ever Blueberry Crumb Bars are the best fruit bars I’ve ever tasted with a deliciously tender shortbread crumble!
These No Bake Chocolate Peanut Butter Oat Bars are perfect for school lunches or picnics! And they couldn’t be easier to make!
Kitchen Tools I Recommend:
LOOKING FOR MORE DELICIOUS PUMPKIN RECIPES, PLUS FALL BAKING TIPS AND TRICKS?
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Recipe Video
Watch the video below to see exactly how I make this fall recipe. You can find more delicious recipe videos on my YouTube channel.
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Pumpkin Spice Chocolate Chip Cookies
Recipe: Ingredients
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pureed pumpkin (canned)
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 1/2 cup chocolate chips
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, combine the melted butter, brown sugar, white sugar, vanilla and pureed pumpkin with a wire whisk until smooth.
- Add the flour, salt, baking powder, baking soda, and spices.
- Combine everything together with a rubber spatula, scraping down the sides of the bowl and mixing just until combined.
- Fold in the chocolate chips.
- Roll tablespoons of dough into balls and place on a baking sheet lined with parchment paper. Press the balls down slightly before baking.
- Bake at 350 degrees for about 9 or 10 minutes, just until the tops of the cookies lose their shine.
- Leave the cookies to cool on the baking sheet for 5-7 minutes before transferring them to a wire rack to cool completely.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I originally stumbled across this recipe when a YouTuber shared it here. I’ve adapted it slightly to my family’s tastes.
Would it be okay to double the recipe? Thank you and love your site!! Just stumbled upon it today!
Yes absolutely! I double this recipe all the time! Thanks so much for the positive feedback 🙂 I hope you enjoy the recipe!
Can this be made with homemade pumpkin purée? I’ve tried it and the batter was quite wet, I added an extra 1/2 cup flour and So far they are looking quite puffy- not crispy or chewy. I’m yet to taste them!
Honestly, I’ve never use homemade pumpkin puree in this recipe…I’d suggest straining it through some cheesecloth first to remove some of the liquid. However the cookies do look puffy at first anyway, so you might be ok! I bet they’ll taste amazing 🙂
These cookies are delicious! Everyone in my family loved them.
So glad you loved them!! Thanks!
These look great, but I’m not sure if I’ve cooked them enough. Are they suppose to be very moist? They taste like they haven’t cooked long enough. Please let me know. Thanks
They’re very moist, cake-y cookies, so don’t be surprised by the texture. Be sure to let them cool on the pan until they’re room temperature.
Love the taste! But even after 10 minutes in 350 degree oven, they seem rather soft. I’m not sure if they are supposed to be that soft, or I simply underbaked them. Don’t get me wrong, I love soft and chewy cookies, but these seem ultra soft or doughy like.
These are VERY soft cookies…almost cake-like. Let them cool on the pan completely and they’ll be perfect 🙂
Thank you for your wonderful website. The cookies are cooling slightly before going in the oven…if I use melted butter, I usually do this so the batter won’t spread too much while baking.
As I was scrolling down for the full recipe, I got sidetracked several times with other yummy recipes 🙂
Great website…thank you for sharing!
Thanks so much! Enjoy the cookies!
We baked these tonight and they are delicious! Thank so much for the recipe.
So glad you loved them! 🙂
They look wonderful but can they be made with margarine instead of butter, my girls are lactose intolerant?
Yes! Feel free to make them with margarine 🙂
These cookies are wonderful tasting, but really too soft for me….why don’t they have an egg or two? Keep up the good work!
Thanks! These cookies do have a unique texture, which we enjoy 🙂
These cookies are delicious! We made them last night, half with white chocolate chips, half with regular. Everyone loved them and I love how I can make them without eggs!
Thanks so much for letting us know Katie! Glad you liked them!!