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Chocolate Chip Pumpkin Cookies

If you like a little pumpkin with your chocolate chip cookies, this is the pumpkin cookie for you! Chewy centers and crispy, golden edges with lots and lots of chocolate chips.

If you’re a pumpkin cookie purist, then my Classic Pumpkin Chocolate Chip Cookies are a MUST MAKE. But if you lean more towards a traditional chocolate chip cookie with gooey centers and crispy golden edges, this is the pumpkin cookie you’ve been looking for. It’s taken me several years of honing to get this recipe exactly the way I want it, but it’s finally ready! I’ve taken my favorite chocolate chip cookie recipe and added a tiny bit of pumpkin and pumpkin pudding mix to create a CCC with subtle notes of pumpkin and spice. The perfect pumpkin cookie for a chocolate chip cookie fanatic like me 😍.

CHECK OUT MY FAVORITE PUMPKIN RECIPES ON FACEBOOK.

If you like a little pumpkin with your chocolate chip cookies, this is the pumpkin cookie for you! Chewy centers and crispy, golden edges with lots and lots of chocolate chips.

Ingredients Needed for Chocolate Chip Pumpkin Cookies

  • butter
  • brown sugar
  • sugar
  • an egg
  • pumpkin puree (NOT pumpkin pie FILLING)
  • pumpkin spice pudding mix
  • flour
  • chocolate chips (I like using a combination of miniature and regular)
  • vanilla
  • salt
  • baking soda

If you like a little pumpkin with your chocolate chip cookies, this is the pumpkin cookie for you! Chewy centers and crispy, golden edges with lots and lots of chocolate chips.

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If you like a little pumpkin with your chocolate chip cookies, this is the pumpkin cookie for you! Chewy centers and crispy, golden edges with lots and lots of chocolate chips.

Tips for Making Chocolate Chip Pumpkin Cookies

  • Don’t expect these to be fluffy and cake-y like a traditional pumpkin chocolate chip cookie– they are NOT! These are chocolate chip cookies with a little bit of pumpkin. Big difference!
  • Along those lines… this recipe only calls for 2 TABLESPOONS of real pumpkin. The rest of the pumpkin flavor comes from the pudding mix. The best way I’ve found to store leftover pumpkin is in a mason jar with a lid. That way I won’t forget about it (since the container is clear), and it doesn’t feel like it clutters up the fridge so much when it’s in a jar.
  • These are pretty big cookies (1/4 cup dough per cookie), so they need to bake for a minute or two more than standard size cookies typically bake.

If you like a little pumpkin with your chocolate chip cookies, this is the pumpkin cookie for you! Chewy centers and crispy, golden edges with lots and lots of chocolate chips.

Mix Ins

  • Add M&MS
  • Toffee would be a yummy mix in too!

Pumpkin Chocolate Chip Cookies with M&MS

Caramel Filled

Do you remember these caramel filled chocolate chip cookies? That’s when I discovered that Werther’s Soft Caramels make the all-time BEST caramel centers for cookies. When I came across these Pumpkin Spice Soft Caramels from Werther’s, I just knew I had to stuff them inside these pumpkin cookies.

I highly recommend it 👌🏻.

Caramel Stuffed Pumpkin Chocolate Chip Cookies

Caramel Stuffed Pumpkin Chocolate Chip Cookies

Caramel Stuffed Pumpkin Chocolate Chip Cookies

CHECK OUT MY LATEST VIDEOS

Chocolate Chip Pumpkin Cookies

If you like a little pumpkin with your chocolate chip cookies, this is the pumpkin cookie for you! Chewy centers and crispy, golden edges with lots and lots of chocolate chips.

Ingredients:

  • 1 cup butter
  • 1 cups brown sugar
  • ¾ cups white sugar
  • 1 egg
  • 2 tbsp pure pumpkin
  • 2 tsp vanilla extract
  • ¾ tsp baking soda, dissolved in 1 tbsp water
  • 2¼ cups all-purpose flour, packed
  • 3.4 ounce instant pudding mix, pumpkin spice flavor
  • 1 tsp salt
  • 1 cup semisweet chocolate chips
  • 1 cup mini semisweet chocolate chips

Directions:

  1. Preheat oven to 350ºF.
  2. Melt the butter for 60 seconds in the microwave. Whisk in the brown sugar and sugar.
  3. Add the egg, pumpkin, and vanilla and mix well. Add the baking soda water.
  4. Combine remaining dry ingredients together and gradually add to the wet mixture.
  5. Fold in the chocolate chips.
  6. Scoop 1/4 cup dough (using a 56mm scoop) onto ungreased cookie sheets, about 2" apart.
  7. Bake for 11-12 minutes, until edges are slightly golden. Let cool on the pan for a minute or two before transferring to a wire rack.

All images and text ©Something Swanky 2018

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Love Pumpkin Cookies?

CHECK OUT THESE RECIPES!

 

Classic Pumpkin Chocolate Chip Cookies

Classic Pumpkin Chocolate Chip Cookies

 

Browned Butter Pumpkin Pudding Cookies

Browned Butter Pumpkin Pudding Cookies

 

Pumpkin Black and White Cookies

Pumpkin Black and White Cookies

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.