Pumpkin Chocolate Chip Cookies

Yield: about 25 cookies

Prep Time: 10 minutes

Cook: 1 hour

Tessa Arias These Pumpkin Chocolate Chip Cookies are soft yet chewy, not at all cakey like most pumpkin cookies! These are loaded with spices and are a hit every fall. Every time...

22 Responses to “Pumpkin Chocolate Chip Cookies”

  1. #
    Amanda — August 29, 2014 at 7:59 am

    These cookies look so perfect. Perfect shape, chip ratio, and I’m sure taste!!

  2. #
    Robin — August 29, 2014 at 8:04 am

    Thank you. These look great. Even though there won’t be a break in the heat in sunny Arizona until October I’ve been craving pumpkin. I can’t wait to try this recipes.

  3. #
    Melisa — August 29, 2014 at 8:31 am

    new reader here. Just stumbling on your site – your cookies look beautiful. You may have mentioned this in a previous post but wanted to check what brand of chocolate chips you recommend. Also will you get the same consistency if you use fruit, like raisins or cranberries instead of choc. chips?

    • #
      Tessa — August 29, 2014 at 8:41 am

      Welcome! I usually buy Nestle or Ghiradelli – whatever is available/on sale. As for other add-ins, you should be fine to add in whatever you’d like as long as it’s not much bigger than the size of a chocolate chip.

  4. #
    Stephanie W. — August 29, 2014 at 10:28 am

    Can the dough be stored in the fridge between batches and if so for how long? (air tight container)

    • #
      Tessa — August 29, 2014 at 1:43 pm

      Please refer to the post, “You can store the dough in the fridge, covered, for up to 2 days.”

  5. #
    Irene — August 29, 2014 at 10:39 am

    When you refer to “butter” you mean butter, right? not margarine?

    • #
      Tessa — August 29, 2014 at 1:42 pm

      I only use butter!

  6. #
    Cathy Perez — August 29, 2014 at 2:31 pm

    These look so good, I’m going to have to make these, like right now. Pinned!

  7. #
    Sheryl — August 30, 2014 at 3:33 pm

    What will happen if you substitute margarine for the butter?

    • #
      Tessa — August 31, 2014 at 9:32 am

      I’d avoid that, I haven’t had very good experiences with using melted margarine in cookies. Plus butter always tastes better!

  8. #
    Kate @ Diethood — September 1, 2014 at 9:29 am

    Pumpkin is BACK!! And your cookies are PERFECT!

  9. #
    Theresa — September 10, 2014 at 12:14 pm

    Not sure where I went wrong. I made exactly as you posted, but mine are still more cakey than chewy. They are still SUPER delicious, but for some reason the texture didn’t work out quite right for me.

  10. #
    Kate — October 6, 2014 at 8:00 am

    I don’t usually comment on recipes, but I had to after my coworker told me these cookies are so good I should sell them. Thanks so much for the recipe!

  11. #
    Nanci schiller — October 12, 2014 at 12:38 pm

    What about altitude adj. Also I am lactose intolerant and just can’t use butter,:( what if I used marj and just didn’t melt it?

    • #
      Tessa — October 12, 2014 at 10:44 pm

      I’ve never lived at high altitude but this should be a handy guide: http://www.kingarthurflour.com/recipe/high-altitude-baking.html

      I don’t know about the margarine, I’m thinking the cookies would likely not spread as much. I would definitely still melt it to try to replicate the recipe as much as possible.

  12. #
    Laura — October 18, 2014 at 7:28 pm

    These look AMAZING! I don’t like cakey pumpkin cookies very much so have been wanting to try these. However, I don’t want to go to the store and was hoping to use pumpkin pie spice instead of all the individual spies. Any suggestion on how much? Thanks!

    • #
      Tessa — October 21, 2014 at 9:16 am

      I would say maybe around 1 1/2 teaspoons of pumpkin pie spice? I’m not 100% sure – I don’t use the stuff unfortunately.

  13. #
    Claudine — October 22, 2014 at 2:16 pm

    Hi Tessa! I love your blog! What would you say are the differences between this and your older “Chewy Pumpkin Choc. Chip” recipe? Is this an improved recipe, maybe? Trying to figure out which one to use :)

  14. #
    Sharon Miler — October 23, 2014 at 4:18 pm

    Hi , I just made this cookies, and I used Melted Becel Maragine, and the Cookies came out Beautiful, and Real Good, thanks

  15. #
    JW — November 20, 2015 at 9:57 am

    Hi! I baked these last night (tweaked the spices a little due to what I had on hand, and used golden raisins instead of chocolate chips) These cookies are righteous. Great recipe!

    • #
      Tessa — November 20, 2015 at 10:24 am

      Glad you were able to make it your own :)

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