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Justine Doiron

just real good food

Baking + Sweet, Cookies, Recipes, Snacks + Sides, Vegetarian · January 31, 2021

The Best Pumpkin Chocolate Chip Cookies

Jump to Recipe Print Recipe
Finished Pumpkin Chocolate Chip Cookies

These are hands down The Best Pumpkin Chocolate Chip Cookies you’ll ever have, just trust me. And that’s for a few reasons, but the first is that this recipe uses a supplemental amount of pumpkin. Not a huge amount, but enough to get strong pumpkin vibes. But, these cookies are not cakey, oily, or puffy like other pumpkin cookies. Perfectly soft and golden, these pumpkin chocolate chip cookies will fulfill your pumpkin treat craving!

Pumpkin Chocolate Chip Cookie split in half

These cookies are flat, chewy, crispy on the edges and filled with melty chocolate on the inside. The key is to use enough cornstarch to maintain a soft, tender texture, but still cream the wet ingredients to get enough lift and structure for the cookie. The signature crinkly top comes from this being an eggless recipe (accidentally vegan!) where the pumpkin takes the place of the egg. Throw in some pumpkin spice and you have a new fall staple recipe!

Wet ingredients mixed together in bowl

Table of contents

  • What makes these pumpkin cookies unique
  • Baking science tip (!)
  • Ingredients you will need to make The Best Pumpkin Chocolate Chip Cookies
  • How to make this pumpkin chocolate chip cookie recipe
  • Looking for other pumpkin recipes to go with this pumpkin chocolate chip cookie?
  • Watch the recipe video here:
Wet ingredients mixed together with stand mixer

What makes these pumpkin cookies unique

These pumpkin chocolate chip cookies are unique because they don’t use a large amount of pumpkin, but still pack the perfect amount of pumpkin flavor. They use a supplemental amount of pumpkin so that you still get the right color and flavor, but maintain that chewy, gooey, craveable cookie texture we all know and love.

Plus, these cookies are vegan (minus the chocolate chips) but can be made non-vegan if that’s what you prefer.

I also utilize cornstarch and salt to manipulate the cookie texture, which you can read more about in the next section.

Added dry ingredients to wet ingredients

Baking science tip (!)

This recipe uses a lot of salt. Like, a lotta salt.

And we like it like that! Along with water, salt enhances gluten formation. Usually, cooks try to avoid building up gluten in a cookie, but for a cookie as light and tender as this one, we want to add a little bit of chew in any way we can.

This cookie is soft on the inside due to the pumpkin, but chewy and crispy on the edges thanks to all of the gluten-forming hacks we’ve added.

So don’t skimp on the salt – you won’t regret it!

All ingredients combined, along with chocolate chips

Ingredients you will need to make The Best Pumpkin Chocolate Chip Cookies

The ingredients are all your cookie classics. If you are an avid baker you’ll most likely have everything you need for this vegan pumpkin chocolate chip cookie recipe!

  • 1 ¼ cup all-purpose flour, 150 grams
  • 3 tablespoons cornstarch, 22 grams
  • ½ teaspoon salt
  • 2 teaspoons pumpkin spice
  • 2 teaspoons baking powder
  • 8 tablespoons, 113 grams butter or vegan butter substitute
  • ¼ cup brown sugar, 40 grams
  • ½ cup white sugar, 110 grams
  • ¼ cup pumpkin puree, 60 grams
  • 1 cup chocolate chips
Dough formed into rough ball and placed on baking sheet

How to make this pumpkin chocolate chip cookie recipe

A classic cookie at its best, this pumpkin chocolate chip cookie recipe follows the wet-then-dry method. Here’s how to bring it all together:

  • Whisk together the flour, cornstarch, salt, pumpkin pie spice and baking powder.
  • In a separate larger bowl, cream together the butter and sugar until the color changes and it is light and fluffy. This should take about 2-3 minutes. Then add the pumpkin and beat until fluffy. This should take another 2-3 minutes. Make sure to beat on low speed so the emulsified mixture doesn’t break.
  • Fold in the dry ingredients until well combined, then add in your chocolate chips.
  • Chill the dough for 30 minutes in the fridge while you preheat the oven to 400°F.
  • Once the dough is chilled, form 8 balls that are 75g each. Place on a parchment-lined baking sheet and bake at 400F° for 13-16 minutes.
  • Take them out before they are completely cooked through – that’s what will keep them soft!
  • When they are out of the oven, if they appear puffier than you’d like, immediately smack the pan down on the counter a few times. This will help the cookies flatten and spread to a thin, chewy texture.
  • Serve and enjoy!
https://youtu.be/B4-cCBn82W4
Lightly golden brown, finished Pumpkin Chocolate Chip Cookies

Looking for other pumpkin recipes to go with this pumpkin chocolate chip cookie?

It’s the season of spooky – so I get it, here are a few of my favorite things with pumpkin included!

Trader Joe’s Pumpkin Bark Remake
I look forward to this pumpkin bark every year, and this year I knew I HAD to make a copycat recipe to help with my cravings year round! With dark chocolate, rolled oats, pumpkin seeds and real pumpkin pureé, this is a pumpkin lover's delight.
Check out this recipe
Spicy Pumpkin Flatbreads
This is a miracle recipe. Not only are these flatbreads a warm, chewy, gluten-filled dream, they are also perfect for wraps, dips or sopping up hummus. And the spicy kick makes them a unique addition to any meal, highly recommend making these during pumpkin season!
Check out this recipe
Pumpkin Muffies (Muffin Tops)
I’ve said it once and I’ll say it again – the top of the muffin is ELITE. So let’s not waste muffin bottoms, and let's just make pumpkin muffin tops, right? This gluten free and vegan recipe is so easy and will remind you of those oh-so-decadent Panera muffin tops!
Check out this recipe
Finished Pumpkin Chocolate Chip Cookies

And that’s about it for The Best Pumpkin Chocolate Chip Cookies (trust me, it’s that good!)

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Half of a Pumpkin Chocolate Chip Cookie

Watch the recipe video here:

The BEST Pumpkin Cookies

These Pumpkin Chocolate Chip Cookies are crispy on the outside, and gooey on the inside and perfectly chewy. They're not like those puffy, cakey, greasy pumpkin cookies that you see everywhere in the fall. And that's because it only uses a supplemental amount of pumpkin, so you get all of the pumpkin flavor in the perfect cookie.
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:15 minutes mins
Total Time:30 minutes mins
Course: Dessert, Snack
Keyword: cookies, dessert, pumpkin, snacks
Servings: 8 cookies

Equipment

  • Stand mixer or hand mixer
  • Whisk
  • Baking sheet
  • Parchment paper

Ingredients

  • 1 ¼ cup all-purpose flour 150 grams
  • 3 tablespoons cornstarch 24 grams
  • ½ teaspoon Diamond Crystal kosher salt
  • 2 teaspoons pumpkin spice
  • 2 teaspoons baking powder
  • 8 tablespoons butter or vegan butter substitute 113 grams
  • ¼ cup brown sugar 40 grams
  • ½ cup white sugar 110 grams
  • ¼ cup pumpkin puree 60 grams
  • 1 cup chocolate chips

Instructions

  • Preheat your oven to 400°F.
  • Whisk together the flour, cornstarch, salt, pumpkin pie spice and baking powder.
  • In a separate larger bowl, cream together the butter and sugar until the color changes and it is light and fluffy. This should take about 2-3 minutes. Then add the pumpkin and beat until fluffy. This should take another 2-3 minutes. Make sure to beat on low speed so the emulsified mixture doesn't break.
  • Fold in the dry ingredients until well combined, then add in your chocolate chips.
  • Chill the dough for 30 minutes in the fridge while you preheat the oven to 400°F.
  • Once the dough is chilled, form it into 8 balls that are 75g each. Place on a parchment lined baking sheet and bake at 400°F for 13-16 minutes.
  • When they are out of the oven, if they appear puffier than you'd like, immediately smack the pan down on the counter a few times. This will help the cookies flatten and spread to a thin, chewy texture.
  • Take them out before they are completely cooked through– that’s what will keep them soft!
  • Serve and enjoy!

Posted In: Baking + Sweet, Cookies, Recipes, Snacks + Sides, Vegetarian · Tagged: chocolate chips, cookies, Pumpkin Chocolate Chip Cookies, pumpkin dessert, vegetarian

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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