Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are sure to delight your family! Swap for gluten free measure for measure flour to make these a gluten free recipe. Make sure to follow the special tip to make your canned pumpkin smell and taste fresh and delicious!

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Craving fall recipes? Make sure to check out these favorites:

• Pumpkin mousse
• Easy pumpkin pie cake with Greek yogurt
• Pumpkin face mask

As regular readers know, I'm all about making lower sugar and gluten free versions of classics. This recipe does not have to be gluten free, but can use a gluten free measure for measure flour.

I always use dark chocolate or bittersweet allergy friendly chocolate chips like the Enjoy Life brand. This makes the cookies safe to bring to school for classroom parties.

I've lowered the sugar in this cookie recipe compared to "normal" cookie recipes. If you prefer things super sweet, you can increase both sugars to one full cup each.

Pumpkin Chocolate Chip Cookies Ingredients

- 1 cup (2 sticks) unsalted butter, softened

- ¾ cup granulated sugar (I use organic Wholesome brand cane sugar)

- ¾ cup brown sugar, packed (I use Wholesome brand)

- ½  cup pumpkin puree (canned or homemade)

- 1 large egg

- 1 teaspoon vanilla extract

- 3 cups all-purpose flour (Swap for a gluten free measure for measure, if desired)

- 1 teaspoon baking soda

- 1 teaspoon baking powder

- 1 teaspoon ground cinnamon

- ½ teaspoon ground nutmeg

- ½ teaspoon ground ginger

- ½ teaspoon salt

- 1 cup chocolate chips (I recommend Enjoy Life brand)

How to make chocolate chip pumpkin cookies

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Combine the pumpkin and spices (cinnamon, nutmeg, ginger) in a saucepan and cook over medium heat, stirring occasionally, until the mixture transforms from a bright orange, canned smelling mixture to a deep orange, savory and aromatic mixture you just can't wait to eat. This takes 5-10 minutes.

Wait for the mixture to cool slightly.

*** You can skip the above step if you're short on time ***

3. Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Then, add in the pumpkin puree mixture, egg, and vanilla extract, mixing until well combined.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. If you didn't cook your pumpkin puree, add the cinnamon, ginger, and nutmeg to the dry ingredients. DO NOT double add them!

4. Gradually add the dry ingredients to the wet mixture, stirring until just combined and no dry pockets remain. Be careful not to over mix.

Fold in the white chocolate chips.

5. Using a scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Your yield will depend on how big you make your cookies. If you make smaller cookies, you will get about three dozen cookies. Large cookies will need a longer bake time and the recipe will yield about two dozen.

6. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look a little underdone, but they will firm up as they cool.

7. Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

8. Serve your pumpkin chocolate chip cookies warm, or store them in an airtight container at room temperature for up to a week.

These cookies are perfect for fall and are ideal for school parties and bake sales! I hope you enjoy.

Make sure to print the recipe using the card below and check out free printables for fall to keep your little ones busy!