These pumpkin chocolate chip cookies are super soft and pillowy and packed with pumpkin pie flavor, and makes a BIG batch of cookies.
THE BEST Pumpkin Chocolate Chip Cookie Recipe
Come fall each year, I see pumpkin cookies popping up at our local grocery stores, specifically a local chain called Harmon’s where they’re baked in-store. Now, I’m not usually one for cakey cookies. I prefer them chewy and chunky like these Milk Bar salted chocolate chip cookies, or dense and nutty like my mom’s easy fudge.
But when it comes to pumpkin cookies, these babies are the absolute BEST. They’re soft and pillowy, packed with pumpkin pie flavor, and dotted with little chocolate nugget surprise bites. It’s probably why they’ve reached legendary status here in Utah, because if you know, you know.
Now, I could go and pick these cookies up from the store. But when quantity is called for, homemade is a better route to take. Years ago, I found a recipe for Harmon’s pumpkin cookies, and after making some adjustments, and making them about a zillion times, I’m proclaiming these pumpkin cookies the best homemade version of Harmon’s chocolate chip pumpkin cookies you’ll ever make.
What’s In Pumpkin Chocolate Chip Cookies?
This recipe makes a lot of cookies. I usually get around 60 cookies from each batch. They’re the perfect cookie recipe for a party, or school event, or passing out to neighbors, or Smudge’s friends to become the most popular mom on the block. If 60 cookies seems a bit much, cut the recipe in half for a smaller batch.
Here’s what you’ll need to whip up a batch of these babies:
- Granulated sugar
- Pure pumpkin puree (not canned pumpkin pie filling)
- Melted butter
- Vanilla extract
- Pumpkin pie spice (yes, 4 tablespoons is correct!)
- Baking powder
- Baking soda
- Kosher salt
- All-purpose flour
- Semi-sweet chocolate chips (regular or mini size, your choice)
How to Make Pumpkin Chocolate Chip Cookies
Use pure pumpkin purée, not the pumpkin pie filling. Unlike pumpkin pie filling, pumpkin purée is unsweetened. Or, you could use equal amounts roasted pumpkin or roasted butternut squash.
If you have one, use an electric stand mixer to blend. This is a pretty stiff and sticky dough, making it an ideal candidate for an electric stand mixer if you have one.
Mix the wet ingredients first, then the dry ingredients. Add just one cup of the flour at a time, otherwise it will puff up into your face in the mixer, and won’t properly incorporate into the dough.
Use regular or mini semi-sweet chocolate chips. Mini chocolate chips spread more evenly through the cookies, but regular size give a more chocolatey bite.
Use an 1/4 cup cookie scoop to shape the cookies. Because these cookies stay puffy and don’t spread, I use an 18/8 cookie scoop (1/4 cup) to shape them into balls. Drop the rounded scoops of cookie dough directly onto a parchment paper-lined baking tray.
Note: I’ve noticed the longer the scooped raw cookie dough sits before baking, the cracked the tops of the baked cookie become. With less time sitting around, the more rounded the cookie tops will be. Both ways taste delicious, so it’s more of a visual preference.
Can I Make the Cookie Dough in Advance?
While this recipe makes a lot of cookies, they’re far from labor intensive. If you like, you can refrigerate a portion of the dough for later. To bake, allow the dough to come to room temperature before baking.
You can also freeze the dough and bake it straight from frozen, although you’ll need to add a couple extra minutes to the bake time (use your best judgement).
Can I Add Other Mix-Ins to the Dough?
Please do! Here’s a few ingredient addition ideas:
- Chopped nuts
- Butterscotch chips
- Shredded coconut
- White chocolate chips
More Homemade Cookie Recipes You’ll Love
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Pumpkin Chocolate Chips Cookies
These pumpkin chocolate chip cookies are super soft and pillowy and packed with pumpkin pie flavor! Bonus: this recipe makes a BIG batch of cookies.
Servings 60 cookies
- 3 cups granulated sugar
- 1 29-ounce can pure pumpkin
- 1 cup butter , melted
- 1 teaspoon vanilla
- 2 eggs
- 5 cup all-purpose flour
- 6 teaspoons baking powder
- 4 tablespoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 12-ounce bag semi-sweet chocolate chips , regular or mini morsels
Preheat the oven to 375°F.
In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter, and vanilla and mix until smooth. Add the eggs, and beat for 1-2 minutes.
In a small bowl, whisk the pumpkin pie spice, baking powder, baking soda and kosher salt in a small bowl. Add to the wet ingredients and mix well. Add 2 cups of the flour, and mix until incorporated. Repeat with 2 more cups of flour, and then the final cup. Add the chocolate chips, and mix just until incorporated.
Line a baking sheet with parchment paper or a baking mat. Drop 1/4 cup rounded scoops (I use an 18/8 cookie scoop) of the cookie dough on the sheet, about 2 inches apart.
Bake the cookies for 12-15 minutes. Cool on the baking sheet for 2-3 minutes, then move to a cooling rack to cool completely.
slightly adapted from Chaney’s Charming Kitchen.
Calories: 110kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 96mg | Potassium: 60mg | Fiber: 1g | Sugar: 10g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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