If you need an easy seasonal cookie recipe one random afternoon (when you find you magically have just enough time to bake something), then I have I got just the thing for you!
These simple chocolate chip pumpkin cookies take less than 30 minutes to make and are the perfect autumn baking project for absolutely any skill level (including tired moms keeping one eye on their baby throughout the whole process, lol).
Related: The Best Cookie Recipes, Pumpkin Smoothie, Pumpkin Spice Latte and 15 Pumpkin Desserts to Bake This Fall.
Other than pumpkin puree, there are really no special ingredients in this recipe. For me, as someone who bakes fairly often, I pretty much have all these ingredients on hand as they are things I always have.
If you never bake, you might feel differently. But there aren’t any “weird” ingredients in this recipe—it’s super basic AND delicious.
You do want to use pumpkin puree, and not pumpkin pie mix. Pumpkin puree is simply pumpkin (no other ingredients like sugars or spices).
Pumpkin pie mix is just a couple ingredients shy of pumpkin pie, and although that’s great, it’s not what we want for this cookie recipe.
You’ll note how this recipe calls for just one cup of pumpkin puree, which is about half a can. What do you do with the other half? Maybe make these pumpkin muffins or easy pumpkin cookies.
Or you can also stir it into a chili recipe, or even mix it in with your dog’s food (we do all of the above at my house). There are lots of ways to use up leftover pumpkin puree!
This chocolate chip pumpkin cookie recipe is already non-dairy, but if you’d like to try making it vegan you will need to substitute the egg.
You can easily substitute the egg in this recipe for a flax egg or chia egg, which is just ground flax seeds or chia seeds mixed with a little water.
Here’s Laura’s vegan and gluten-free chocolate pumpkin cookie recipe.
I like to use semi-sweet chocolate chips when I make these cookies. But you can use dark chocolate, chocolate chunks, mini chocolate chips, milk chocolate, or even swap them out for chopped walnuts or raisins instead.
If you are using chocolate chips, I also recommend topping with flaky sea salt before baking. I love the combination of chocolate and salt!
I’ve already baked these chocolate chip pumpkin cookies twice this month. Lol. I hope you enjoy these as much as me! xo. Emma
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Ingredients
- 1 cup pumpkin puree
- ½ cup granulated white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon cinnamon
- 10 ounces chocolate chips
Instructions
- In a mixing bowl, stir together the pumpkin, white sugar, brown sugar, vanilla, and egg.
- In another mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Combine the wet ingredients with the dry and stir until a thick batter forms.
- Stir in the chocolate chips.
- Prepare a baking sheet by lining with parchment paper and lightly spraying with nonstick spray.
- Spoon the cookie batter onto the prepared baking sheet. Top with flaky sea salt if using.
- Bake at 350°F for 12 minutes.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made these cookies for the first time and probably won’t do it again. I followed the recipe except used 1/2 tsp pumpkin pie spice instead of cinnamon. Dough was runny but cookies held their shape. Don’t really have much of a pumpkin taste. I’ll continue my search for a favorite.
These had to cook for probably 10 minutes longer and didn’t feel like cookies just… weird pumpkin lumps. I followed the recipe, made no substitutions and they never spread or flattened. Also weird that there’s no butter? I don’t know, not worth it though
I did this recipe twice. First one the batter was too runny so I made a loaf of bread, it was yummy. Second, I dried out the pumpkin with paper towels and the cookies turned out pretty good. I put in a little less chocolate chips than what it called for and I thought it was a bit too much still. But my boys are eating them and so am I. Really dry the pumpkin well. Thanks!
I just made these and they’re excellent. Followed the directions (except added more chips) and they came out very soft, gooey and yummy. They’re more cake-like than cookie-like.
Used fresh pumpkin, dough was very runny. Added extra flour.
Just don’t make these cookies, they literally just turn into cake and are extremely runny I wasted my ingredients on this don’t make the same mistake
These cookies were so easy and yummy! They are definitely a cross between a muffin and a cookie, but I can’t complain 😉 I also appreciated that they are a bit more on the “healthier” side without the butter or oil. Will make again, but will probably add some pumpkin spice in the mix.
Made as a snack cake because it was too runny because I used fresh pumpkin. It’s a hit!
I used fresh pumpkin and it was more like a cake batter than a cookie dough, even after adding an extra cup of flour because of the extra liquid. I put it in a cake pan and cooked it for 50 minutes. (I doubled the recipe to start with…)
I made these based on the reviews. I followed the recipe perfectly. They are the worst cookies I’ve ever had. I have six kids and a husband. My husband and 5 of my kids threw their cookie away. They kind of taste like squash so if you like squash, this is the cookie for you!
Just ate the first one! I added pecans as well as the chocolate chips. I also added a lot more spice! Cloves, ginger, nutmeg to give them a bit more zing. Nice soft texture and yummy!
We used only one cup of flour and the dough was VERY runny. We doubled the amount of flower. They had the texture of a muffin top.
I wouldn’t call it a cookie, but whatever it is – it’s tasty!
I’m really wondering if the flour listed is correct, I’ve never had dough this texture
Do these freeze well?
I’m surprised there’s no butter listed in the ingredients. Is that on purpose?
Hi! I double checked with Emma, this recipe doesn’t require any butter.
I just baked this recipe for the first time. I can’t speak for the final product yet, but to gooey, just out of the oven cookies are delicious.
I did add extra cinnamon to give it more of a kick.
Hands down, THE best pumpkin cookies! Actually probably in my top 3 favorite cookies of all time. I make them year round! Thank you for sharing this recipe!
The ads that play sound on this post are so distracting that I can’t even be on the page—which is a shame because I want to make these cookies!
Leftover pumpkin is easy to freeze in a zip lock. I measure the amount and label the bag. When I go to bake I just add applesauce if the amount of leftover pumpkin isn’t quite enough for the next recipe.
Love this suggestion! Thanks for the tip.