Pumpkin spice chocolate chip cookies are a great fall dessert. The cookies have a soft and cakey texture and are studded with mini chocolate chips.
I love the combination of chocolate and pumpkin and so I’ve been experimenting with different pumpkin spice chocolate chip cookies. I’ve liked the previous pumpkin cookies I’ve made but this time I wanted to try a recipe with more pumpkin spices and so when I saw one on Deelish Dish I was excited to try it.
Pumpkin Spice Cookies
These cookies are all about fall spices which is exactly what I wanted. Similar to pumpkin bread, they have cinnamon, nutmeg, and cloves. I love the flavor and they also make the house smell amazing while they’re baking.
These cookies have a cakey texture, which is common with pumpkin cookies. Pumpkin puree has a lot of water which is what gives the cookies their cakey texture. They are also very soft, which I enjoy.
I’ve had success making chewy pumpkin cookies, so if you prefer that kind of texture I have a couple of recipes for you to try. I’ve made chewy ones with pumpkin butter and I’ve also made a version with less pumpkin puree that helps create a chewier texture.
For this recipe, I used mini chocolate chips but you can substitute regular chocolate chips. You can also use different kinds of chocolate – semisweet, milk chocolate and dark chocolate chips will all work well.
I recommend shaping the dough into a smooth ball when you place them on the baking sheet. They don’t spread into nice, even shapes if you just drop the dough on the sheet.
Storing the Cookies
Because these cookies are soft and moist, you will want to keep them in an airtight container. They will keep for several days at room temperature.
I would make these cookies again especially during the fall season. I love how they’re spiced and they have a really nice pumpkin flavor.
You might like my pumpkin chocolate cookies, too!
Pumpkin Spice Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 eggs
- 1 cup sugar
- 1/2 cup canola or corn oil
- 1 1/2 cups canned pumpkin
- 1 tsp vanilla extract
- 1 cup chocolate chips
- Position a rack in the middle of the oven. Preheat the oven to 325°F. Line two baking sheets with parchment paper and butter the paper.
- Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
- In a large bowl using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape down the sides as needed. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix the flour mixture to incorporate it. Stir in the chips by hand.
- Scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. About 1/4-cup per scoop.
- Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 15 minutes. Let them cool on the sheet for 5 minutes before transferring to a rack to cool completely.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.