Thanksgiving hosting
The short answer: Soft pumpkin chocolate chip cookies are fall cookies made with pumpkin puree, warm spices, brown sugar and chocolate chips.
Our picks for pumpkin chocolate chip cookies
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Prep time: 20 minCook time: 13 minTotal time: 1 hr 8 minServings: 30 cookiesTotal includes 35 min of resting, chilling or rising.
Blot ¾ cup of pumpkin puree, cream it with ½ cup of butter, brown and white sugar, an egg yolk and vanilla, stir in 2 cups of flour with baking soda, pumpkin pie spice and salt, fold in 1½ cups of chocolate chips, chill 30 minutes and bake at 350°F for 11 to 13 minutes. Below are the amounts, the blotting trick for chewy (not cakey) cookies, bake times and storage tips.
Fall is my favorite season for baking, and these are the cookies I make the first weekend the weather turns cool.
Pumpkin chocolate chip cookie ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | ½ cup (1 stick) |
| Light brown sugar, packed | ¾ cup |
| Granulated sugar | ¼ cup |
| Pumpkin puree, blotted | ¾ cup |
| Large egg yolk | 1 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Pumpkin pie spice | 2 teaspoons |
| Salt | ½ teaspoon |
| Semisweet chocolate chips | 1½ cups |
Makes about 30 cookies.
How to make pumpkin chocolate chip cookies
- Blot the pumpkin. Spread the puree on a few layers of paper towels and press another towel on top. This removes extra water.
- Cream. Beat the butter and both sugars for 2 minutes.
- Add the wet ingredients. Beat in the pumpkin, egg yolk and vanilla.
- Add the dry ingredients. Whisk the flour, baking soda, spice and salt, then mix them in on low until just combined.
- Fold in the chips. Stir in the chocolate chips.
- Chill. Chill the dough for 30 minutes.
- Bake. Scoop 1½-tablespoon balls onto a lined pan, flatten slightly and bake at 350°F for 11 to 13 minutes.
- Cool. Rest 5 minutes on the pan, then move to a rack.
Chewy vs cakey pumpkin cookies
| Choice | Chewier cookie | Cakier cookie |
|---|---|---|
| Pumpkin | Blotted | Straight from the can |
| Egg | Yolk only | Whole egg |
| Butter | Melted and cooled | Softened and creamed |
| Sugar | More brown sugar | More white sugar |
| Chill | 30 minutes or more | No chill |
Tips for the best pumpkin chocolate chip cookies
- Use plain puree. Pumpkin pie filling has added sugar and spices. For a loaf instead of cookies, try our pumpkin bread recipe.
- Flatten the dough balls. Pumpkin dough doesn't spread much.
- Watch the edges, not the color. Pumpkin cookies stay pale, so pull them when the edges set.
- Use a fresh egg and keep it cold. FDA's egg safety guide advises storing eggs at 40°F or below.
- Skip the taste test. FDA says to never eat or taste raw flour, dough or batter.
Variations
- White chocolate pumpkin cookies: swap in white chocolate chips.
- Pumpkin oatmeal chocolate chip: replace ½ cup flour with 1 cup of oats.
- Cream cheese glaze: drizzle cooled cookies with a thin glaze.
- Classic version: our chocolate chip cookies skip the pumpkin.
Baking more for the holiday? See how to make pumpkin pie, our Thanksgiving desserts and molasses cookies.
Storage and freezing
Store cookies airtight with parchment between layers. They keep at room temperature for 2 to 3 days or in the fridge for about a week. Freeze baked cookies or dough balls for up to 3 months.
Common pumpkin cookie mistakes
The biggest mistake is skipping the blotting step. A cup of canned pumpkin holds a lot of water, and that water turns a cookie into a small cake. The second mistake is overbaking while waiting for the cookies to brown; they stay pale, so pull them when the edges are set. The third is stacking them warm. Pumpkin cookies are soft and stick together, so cool them completely on a rack before storing them in layers with parchment. Finally, measure the spice. Too much clove or nutmeg overwhelms the chocolate, so start with 2 teaspoons of pumpkin pie spice and adjust next time.
Plan your Thanksgiving baking
Cookies baked the day before Thanksgiving free up the oven for the turkey. Put them on your countdown so the pumpkin is on the grocery list.
- Meal Planner Thanksgiving Edition, $4.99. A Thanksgiving menu, countdown and grocery list.
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See the Holiday shop or use our Thanksgiving leftovers meal plan for the days after.
You can swap the separate spices for a homemade blend: see our pumpkin pie spice recipe for the exact ratio and 20 other ways to use it.
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- Thanksgiving Day timeline that works backwards from dinner
- Guest & dish sign-up
- Grocery list sorted by aisle, plus pantry and freezer pages
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Frequently asked questions
How do you make pumpkin chocolate chip cookies? You make pumpkin chocolate chip cookies by creaming ½ cup of butter with brown and white sugar, beating in ¾ cup of blotted pumpkin puree, an egg yolk and vanilla, then stirring in 2 cups of flour, baking soda, pumpkin pie spice and salt. Fold in chocolate chips, chill 30 minutes and bake at 350°F for 11 to 13 minutes.
Why are my pumpkin cookies cakey? Pumpkin puree is mostly water, which makes cookies puffy and cakey. Blot the puree between paper towels before mixing, use an egg yolk instead of a whole egg, and use melted butter for a chewier texture.
How do you make pumpkin chocolate chip cookies chewy? Blot the pumpkin to remove moisture, use more brown sugar than white, add only an egg yolk, and chill the dough. Pull the cookies when the centers still look slightly soft.
Can you use pumpkin pie filling instead of puree? Using pumpkin pie filling instead of puree in pumpkin chocolate chip cookies isn't recommended. Pumpkin pie filling already contains sugar and spices, which throws off the recipe. Use plain canned pumpkin puree for the best results.
What spices go in pumpkin chocolate chip cookies? Pumpkin pie spice is the easy choice. To make your own, use 1 teaspoon of cinnamon, ½ teaspoon of ginger, ¼ teaspoon of nutmeg and a pinch of cloves.
Do you need to chill pumpkin cookie dough? Yes, chilling for at least 30 minutes is recommended. Pumpkin dough is soft and sticky, and a short chill makes it easier to scoop and helps the cookies hold their shape.
How long do you bake pumpkin chocolate chip cookies? Bake them at 350°F for 11 to 13 minutes, until the edges are set and lightly golden. Pumpkin cookies don't brown as much as regular cookies, so watch the edges.
How long do pumpkin chocolate chip cookies last? Because pumpkin makes them moist, store them in an airtight container in a single layer or with parchment between layers. They keep at room temperature for 2 to 3 days or in the fridge for about a week.
Can you freeze pumpkin chocolate chip cookies? Yes, you can freeze pumpkin chocolate chip cookies. Freeze baked cookies or scooped dough balls for up to 3 months. Bake dough from frozen and add 1 to 2 minutes.
What can you use leftover pumpkin puree for? Use leftover puree in pumpkin pie, pumpkin bread, oatmeal, smoothies, pancakes or a second batch of cookies. It keeps about a week in a covered container in the fridge, or freeze it in measured portions.
Can you add other mix-ins? Yes, you can add other mix-ins to pumpkin chocolate chip cookies. Swap half the chocolate chips for white chocolate chips, butterscotch chips, chopped pecans or dried cranberries. Keep the total mix-ins at about 1½ cups.
Can you eat raw pumpkin cookie dough? No, you shouldn't eat raw pumpkin cookie dough. FDA warns not to eat or taste raw dough or batter because raw flour and raw eggs can contain harmful bacteria. Bake the dough first.
Are pumpkin chocolate chip cookies good for Thanksgiving? Yes, pumpkin chocolate chip cookies are good for Thanksgiving. They're an easy Thanksgiving dessert that kids love, and they bake a day ahead. Set them out next to the pumpkin pie for guests who want something smaller.
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