Ingredients
Scale
- 1 cup pumpkin puree (blotted to remove excess moisture)
- 1/2 cup melted butter (or vegan butter for a vegan option)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups all-purpose flour (or gluten-free flour for gluten-free option)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup semi-sweet chocolate chips (or dairy-free for vegan option)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Blot the pumpkin puree with a paper towel to remove excess moisture.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet ingredients: In a separate bowl, mix the melted butter, pumpkin puree, granulated sugar, brown sugar, and vanilla extract until smooth.
- Combine dry and wet ingredients: Gradually add the dry mixture to the wet mixture and stir until just combined.
- Fold in the chocolate chips.
- Scoop the dough onto the prepared baking sheet using a cookie scoop or spoon.
- Bake for 12-15 minutes or until the edges are slightly golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
With a few simple ingredients and easy-to-follow steps, pumpkin chocolate chip cookies are the perfect fall treat. Whether you’re making them chewy, cakey, vegan, or gluten-free, there’s a version for everyone to enjoy. Want more seasonal treats? Be sure to try the Pumpkin Banana Loaf or explore other fall-inspired desserts on the site. Happy baking!
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Keywords: pumpkin chocolate chip cookies, chewy pumpkin cookies, cakey pumpkin cookies, vegan pumpkin cookies, gluten-free pumpkin cookies, easy fall cookie recipe, best pumpkin cookies, fall desserts