Thankfully, I had a few cans of pumpkin leftover from last year in my pantry to start Fall off. It’s been really hard to find canned pumpkin over here in Germany. The commissary we shop at was sold out for weeks. Last week they got a shipment and I was able to stock up again. Talk about feeling panicked. I was down to my last can before that shipment came in. Phew!
No pumpkin where you live either? No problem. You can make pumpkin puree easily if you roast your own pumpkin. I used to do it every Fall back in the day. All you do is gut and cut up a pumpkin, rub oil on it, roast or bake it until soft and then scoop out the cooked pumpkin and blend it into a puree. You usually need to add just a little water. Then you can freeze it in two-cup portions. Pumpkin is a great healthy addition you can add to many dishes, from, chili and mac and cheese to pancakes and homemade bread.
My Favorite Pumpkin Recipes
- Best Pumpkin Pie
- Pumpkin Chocolate Chip Cheesecake Bars
- Pumpkin Pie German Pancakes
- Pumpkin Chocolate Chip Snack Cake
- Pumpkin Pecan Crunch
- Pumpkin Bread
STEP-BY-STEP PICTURES ON How to make Pumpkin Chocolate Chip Cookies
Frequently Asked Questions about The Best Pumpkin Chocolate Chip Cookies:
Can I use the CANNED PUMPKIN PIE MIX or do I have to use PUMPKIN PUREE?
Pumpkin puree is the only way to go with these Pumpkin Chocolate Chip Cookies. You could try using the mix but it contains sugar and spices so it would be hard to know how to adjust the recipe to still get the same delicious results.
What type of chocolate chips should I use in Pumpkin Chocolate Chip Cookies?
Most bakeries use semi-sweet chocolate chips in these cookies. You can technically use either semi-sweet or milk chocolate, whatever you have will be fine. I personally like to mix half milk chocolate chips and half semi-sweet chocolate chips in my cookies.
How Many Cookies will this recipe make?
The number of cookies you get out of this recipe will depend on how big you make the cookies. Using a regular 1 1/2 tbsp size cookie scoop you will get between around 5-6 dozen. Using a large cookie scoop like the cookies in the picture you will get more, like, 3 dozen.
Is there anything I can substitute if I can’t find pumpkin puree?
One thing I have used in the past to substitute for pumpkin puree is butternut squash puree. If you are desperate you can roast or boil some butternut squash and then puree it. Substitute it at a 1:1 ratio. In this recipe, you would use 2 cups of butternut squash puree in place of the can of pumpkin puree.
What Spices do I need to make Pumpkin Chocolate Chip Cookies?
You need ground cinnamon, ground ginger, ground nutmeg, and ground cloves. If you do not have ground cloves you could substitute allspice. They have a very similar flavor. The allspice is just a little stronger so go a little scant on that if you use it for a substitute.
BAKER’S TOOLS
- Cookie Sheets
- Silicone Baking Mat
- Stand Mixer or Hand Mixer
- Measuring Cups
- Measuring Spoons
- Cooling Rack
Fall Soup Recipes
- 1 cup canola or vegetable oil
- 1 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 1 15 ounce can pumpkin puree
- 2 eggs
- 2 tsp vanilla
- 4 Cups Flour
- 1 tbsp +1 tsp baking powder
- 1 tbsp + ½ tsp ground cinnamon
- 1½ tsp baking soda
- 1½ tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp salt
- ¼ tsp ground cloves
- 2 cups chocolate chips, I like to use half semi-sweet, half milk chocolate
- Preheat your oven to 350 degrees. Prepare two cookie sheets with silicone baking mats or parchment paper and set aside.
- In your mixer or with a hand mixer, cream together the oil, brown sugar, and granulated sugar for 1 minute.
- Add pumpkin, eggs, and vanilla. Mix well.
- Add flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and ground cloves. Mix thoroughly. Take time to scrape sides and bottom to ensure thorough mixing.
- Add chocolate chips and gently fold or mix them in.
- Drop dough onto baking sheets using a cookie scoop. For smaller cookies use a 1½ tbsp scoop. For bigger cookies use a 3 tbsp scoop. Place cookies 2 inches apart on the baking sheets.
- Bake at 350 degrees for 11-13 minutes. The bigger cookies may need up to 14 or 15 minutes.
Dinner recipes your family will love!
We’re inviting friends over for a BBQ in a couple of weeks and I’m saving these so I can make them then! I especially like the half milk/half semi sweet chocolate chips. So good! I know some people have a strict “pumpkin is reserved for Fall” mindset, but not me!! #junegiveaway
Can’t wait to try these! #septembergiveaway
You will love them! 🙂
Making these for our first fall 2021 Halloween party! So good and so soft! #Septembergiveaway
Awesome! You will love them!
Yum! I love me some pumpkin chocolate chip cookies!!
Same girl, same!
Making these for a fall afternoon snack for my kids and friends. So yummy! I use mini chocolate chip for more chocolate to every bite! #Octobergiveaway
Yu,! I hope they loved them!
I’ve made these and yum
# octobergiveaway
Glad you liked them!
These cookies always turn out the best consistency! Such a great after school snack or treat to share at a gathering! #Novembergiveaway
what if i don’t want to add the cloves, should i change the cinnamon, nutmeg and ginger amounts.
No, that isn’t necessary, you can just leave them out…but if you want to you could add a little more cinnamon, ginger and nutmeg.
I had never made pumpkin cookies without using a spice box cake. This recipe was so yummy. I will use it every time.
Yay! This makes me so happy! Thanks Bri!
I made these gluten free pumpkin muffins for a girls weekend, and everyone loved them. I did substitute the chocolate chips with yellow raisins, I preferred fruit instead of chocolate. They were the “bomb”.
Yay! I love hearing that! So glad they were a hit!
Can I use butter instead of using oil?
Yes, but the cookies will likely be a little more flat and dry.