Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

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I love everything about fall. The cooler weather, the changing leaves, the smell, the foggy mornings. And of course, pumpkin themed desserts and meals :). These Pumpkin Chocolate Chip Cookies are fluffy, cakey, and are made in one bowl (#winning). They also make use of my homemade pumpkin pie spice, which adds a lot of flavor! These are some of the first cookies I like to make as soon as the weather starts to cool down at the end of August, early September up here in the northeast. I will also make more of them later in the fall when pie pumpkins become available in stores late October, early November. Making baked goods with fresh pumpkin is the best. And if you’ve never worked with pie pumpkins before, those suckers yield a lot of pureed pumpkin. Two pie pumpkins generally yield enough to make pies, muffins, dip, and cookies! But back to the cookies…got a little excited there talking about pumpkins :). If you are looking for an easy pumpkin cookie to make, then theseΒ Pumpkin Chocolate Chip Cookies are it. These cookies are simple, and will be sure to bring you warmth on a cool, crisp fall day! Don’t forget to serve them with some milk or hot chocolate πŸ™‚

What do I do with the leftover pumpkin?

There are lots of things you can do! You can use it in other recipes, like pumpkin alfredo, pumpkin nice cream, muffins, cupcakes, etc. Or, you can always freeze it for later use.

Are pumpkin chocolate chip cookies healthy?

Depends on who you ask πŸ˜‰ My personal opinion is that everything is healthy in moderation. This version of pumpkin chocolate chip cookies is healthier than most, because I have replaced the butter with extra light olive oil, I have reduced the sugar, you know exactly what is in them, and I have made them dairy free (I used store-bought dairy free chocolate chips). It’s ok to indulge every now and then!

Can you freeze pumpkin chocolate chip cookies?

Yes! These cookies freeze very well! I actually had to throw a bunch of them into the freezer because I couldn’t stop eating them πŸ™‚

How to Make Pumpkin Chocolate Chip Cookies

1. Preheat oven to 375F. Cream together olive oil, granulated sugar, brown sugar, pumpkin, vanilla extract, and egg in a large bowl. Now, if you don’t want/need these to be dairy free, you can substitute 1 cup of melted, unsalted butter in place of the extra light olive oil. I prefer using extra light olive oil when I can, because it is substantially healthier πŸ™‚ And it allows me to eat more cookies! πŸ˜‰

Extra light olive oil, granulated sugar, light brown sugar, pumpkin puree, an egg, and vanilla extract in a large glass bowl on a wood plank background. Extra light olive oil, granulated sugar, light brown sugar, pumpkin puree, an egg, and vanilla extract mixed together in a large glass bowl on a wood plank background.

2. Add salt, baking soda, and homemade pumpkin pie spice. Mix well.

Addition of Kosher salt, baking soda, and pumpkin pie spice to the pumpkin mixture in a large glass bowl on a wood plank background.

3. Add flour one cup at a time, mixing after each addition. After one cup of flour, your dough should look similar to the one on the left. After two cups, it should look similar to the dough on the right.

The cookie dough mixture after the addition of one cup of flour. Mixture is in a large glass bowl on a wood plank background. The cookie dough mixture after the addition of two cups of flour. Mixture is in a large glass bowl on a wood plank background.

4. Fold in chocolate chips.

The cookie dough mixture after the addition of chocolate chips. Mixture is in a large glass bowl on a wood plank background.

5. Using a small (or ~1 tablespoon) cookie scooper, drop onto an ungreased baking sheet. Flatten them out with the back of a spoon.

Pumpkin chocolate chip cookies on a textured aluminum baking sheet prior to going in the oven.

6. Bake for 10-12 minutes.

Baked pumpkin chocolate chip cookies on a textured aluminum baking sheet.

A collage of pumpkin chocolate chip cookies, pine cones, chocolate chips, leaves, and artificial pumpkins on a wood plank background.
5 from 7 votes
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Pumpkin Chocolate Chip Cookies

These cookies are the perfect way to start off the fall season! Serve with a glass of cold milk or hot chocolate.

Course Cookies
Cuisine American
Keyword pumpkin chocolate chip cookies, pumpkin cookies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 30 cookies
Calories 144 kcal
Author The Panicked Foodie

Ingredients

  • 2/3 cup extra light olive oil (or 1 cup of unsalted butter, melted)
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup pumpkin
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 1 heaping teaspoon pumpkin pie spice (see hyperlink to recipe below)
  • 2 cups all-purpose flour
  • 1 cup chocolate chips of your choice

Instructions

  1. Preheat oven to 375F.

  2. Cream together olive oil, granulated sugar, brown sugar, pumpkin, vanilla extract, and egg in a large bowl.

  3. Add salt, baking soda, and homemade pumpkin pie spice. Mix well.

  4. Add flour one cup at a time, mixing after each addition.

  5. Fold in chocolate chips.

  6. Using a small (or ~1 tablespoon) cookie scooper, drop onto ungreased baking sheet. Flatten them out with the back of a spoon.

  7. Bake for 10-12 minutes.

Recipe Notes

Credit: The Panicked Foodie

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10 thoughts on “Pumpkin Chocolate Chip Cookies”

  • I love pumpkin flavored things and this recipe looks like the perfect way to kick off the fall season! This looks so simple to make (will totally be giving this a go) and seems perfect with a good cup of milk.

  • Never had pumpkin cookies before. Hmmnnn…this doesn’t seem too hard to make for my baking challenged self. Might substitute with another flour type and add raisins. Something o practice on in the fall.

  • It is that time of the year again when we get to enjoy delicious pumpkin treats like these cookies. I am saving the recipe for later. This is going to be great for those chilly fall afternoons.

  • Yum! I am definitely going to make these over the weekend, I think they would be perfect for my sons school lunch box. Any chance to get some extra veg into their lives is helpful!

    • Thank you!! πŸ™‚ And yes, the cookies were delicious! I ended up having to put them in the freezer because I could not stop eating them πŸ™‚ Let me know how you like them!

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