Is it even fall if you are not in the kitchen making every single thing with pumpkin? These easy pumpkin chocolate chip cookies from scratch are perfect for fall.... or let's face it, anytime you have a pumpkin craving. If you're in the mood for something timeless my easy classic sugar cookie recipe is always a hit!
Why You’ll Love These Cookies
- Beginner-approved: Just like my ultimate homemade fudgy brownies, you don’t need fancy tools or professional-level skills to make them.
- Soft & chewy: No dry, cakey cookies here! These cookies bake up with the perfect chewy bite. Let's not forget to mention they are frosted with cream cheese frosting! Need I say more? YUM!
- Perfect for holidays or anytime: Bring them to a holiday gathering or share with someone who needs a smile. Maybe you even bake them because you want your pumpkin fix.
- No Chill time: Who wants to make cookies and then have to wait to bake them? Not me! These cookies are ready to bake!
Ingredients
Scroll down to the recipe card for the full ingredient list and measurements.
- Unsalted butter- this is to control the amount of salt used in the recipe.
- Vanilla extract- we measure vanilla with love on this blog.
- Pumpkin puree- make sure to only use puree and not pumpkin pie mix.
- Full-fat cream cheese- do not substitute with low-fat cream cheese.
- Milk- I like to use 2% milk. You can use your favorite dairy milk.
See the recipe card below for quantities.
Variations
Not a big fan of chocolate chips? They are not required for this recipe.
- Nuts - Add in 1 Tablespoon of your favorite kind. Make sure to chop them up finely.
- Jumbo Cookies - Use a larger cookie scoop. Just be sure to adjust your baking times.
- Dark Chocolate Chips - You can easily swap out semi-sweet chocolate chips for dark chocolate chips.
How To Make Pumpkin Chocolate Chip Cookies
Step 1: Using a stand mixer with the paddle attachment, beat the butter for 1-2 minutes. Until light and fluffy. Add in granulated sugar. Mixing until well combined. Scrape down the bowl.
Step 2: Add in eggs and vanilla until fully combined. Take a large plate, place a couple of paper towels on top of the plate, then take your pumpkin puree and spread it evenly around the plate, on top of the paper towel. Then take paper towels and blot the pumpkin dry. Then add in the blotted pumpkin. Scrape down the bowl.
Step 3: In a medium bowl, whisk together baking powder, salt, nutmeg, cinnamon and flour.
Step 4: Working in small batches, spoon in flour mixture into wet ingredients until well combined. Fold in chocolate chips.
Step 5: Using a medium-sized cookie scoop, scoop out cookie dough and place onto a parchment lined cookie sheet. Bake.
Step 6: Using a mixer, combine softened cream cheese and powdered sugar. Beat until smooth. Add in milk to thin if needed. Salt and cinnamon to taste. Once the cookies are fully cooled, frost to taste.
Tip: If using a stand mixer with a paddle attachment for this recipe, keep the mixer on stir while adding the flour.
Storage
Store cooled and frosted cookies in an air-tight container in a single layer in the refrigerator for 3-4 days.
Unfrosted cookies can be stored in an air-tight container on the countertop for up to 5 days.
Top Tip
Remove the cookies from the oven when the tops are no longer shiny. Leave them on the hot baking sheet to finish baking.
FAQ
You will be able to tell when you first press a paper towel onto your pumpkin puree, how much water is coming out. After you have changed out the paper towel several times, you will notice that there is not much moisture coming out onto the paper towel. When the pumpkin reaches that point, it is dry enough to bake with.
Absolutely! Once baked and cooled, pop frosted or unfrosted cookies into a freezer-safe bag or container. They’ll stay fresh for up to 3 months. When you’re ready to eat, just let them thaw on the counter.
You did not blot out enough water from the pumpkin puree. If there is too much moisture in the pumpkin, the cookies will flatten out while baking.
Recipes You'll Love
📖 Recipe
Easy Pumpkin Chocolate Chip Cookies From Scratch
Equipment
- Stand or Hand Mixer with paddle attachment
- Paper towel
- Mixing bowls
- Spatula
- Parchment paper
- Baking sheet
- Whisk
- Cookie scoops
- Wire cooling rack
- Measuring cups & spoons
Ingredients
- 1 ½ Cups Softened unsalted butter
- 2 Cups Granulated Sugar
- 2 Teaspoon Baking powder
- 1 Teaspoon Salt
- 2 Teaspoon Ground cinnamon
- 1 Teaspoon Nutmeg
- 2 Large eggs
- ½ Tablespoon Vanilla extract
- 15 Ounces Can of pumpkin puree
- 1-2 Cups Chocolate chips
- 4 Cups All-purpose flour
Cream Cheese Frosting
- 4 Ounces Full fat softened cream cheese
- 1 Teaspoons Vanilla extract
- 2 ½ Cups Powdered sugar
- 1-2 Teaspoons Milk
- 1 Teaspoons Salt and Cinnamon
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Using a stand mixer with the paddle attachment, beat the butter for 1-2 minutes. Or until light and fluffy.
- Add in the granulated sugar, mixing until well combined. Add in eggs and vanilla until fully combined. Take a large plate, place a couple of paper towels on top of the plate, then take your pumpkin puree and spread it evenly around the plate, on top of the paper towel. Then take paper towels and blot the pumpkin dry. Then add in the blotted pumpkin puree.
- Scrape down the bowl.
- In a medium sized bowl, whisk together baking powder, salt, nutmeg, cinnamon and flour.
- Working in small batches, add in the dry ingredients to the wet ingredients and beat until well combined.
- Fold in the chocolate chips.
- Using a medium-sized cookie scoop, scoop out cookie dough and place on a parchment lined baking sheet, about 1 inch apart. Bake for 10-13 minutes or until the cookies are no longer shiny in the middle.
Cream Cheese Frosting Instructions
- Using a stand mixer combine softened cream cheese and powdered sugar. Beat until well combined.
- Add in vanilla extract.
- Add in milk to thin if needed.
- Add in salt and cinnamon to taste
- Once the cookies are fully cooled, frost generously with cream cheese frosting.
Notes
- I like to make these cookies bite-sized. If you would like a larger cookie, feel free to use a larger cookie scoop. Just remember to adjust your baking time.
- Make sure to blot the pumpkin puree. The technique I use is to place the pumpkin puree on a plate and blot it to almost dry using paper towels.
- Let the cookies cool completely to room temperature before frosting.
Nutrition
Let’s Bake Together 🍪
Are you wanting to make someone smile today by baking a batch of easy pumpkin chocolate chip cookies? Drop off cookies at your local food bank, or check out some more ideas on where to donate baked goods to your local community.
If you make these cookies, tag me @sprinkledandsugaredbakery on Instagram and use the hashtag #SprinkledAndSugared and #GivingBack, your cookies might just be featured!
Happy baking, friends!
Want more fall recipes? Whip up a batch of:
