Easy Pumpkin Chocolate Chip Cookie Recipe

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The Shelf Life Of The Pumpkin Chocolate Chip Cookies

Shelf life in room temperature

Shelf life for leftover pumpkin chocolate chip cookies may vary, but mostly it is can stay for up to 4 days. The longer they sit, the more flavor they develop. I might even argue that These cookies taste best even better the next day. However, if you store them for more than 4 days Im afraid, the cookies taste will change and the texture becomes hard.

Dont forget to Store them in a covered container, You can use wax sheets or aluminum foil to separate these cookies from others. For a little trick, place a slice of bread in an airtight container. The moisture of the bread will keep your cookies soft.

Shelf life in the refrigerator

If you want to freeze the dough in the refrigerator, it can last up to 3 months. Moreover, if you freeze the cookies, Freezing freshly baked cookies will keep their taste, shape, and texture. So, you can enjoy them at any time. For best results, let cool your cookies completely. Then, freeze them immediately. On a note, the chocolate chips may frost over a bit and the color may change slightly so if you are going for the best appearance then dont freeze.

Here are some other sweet treat to accompany your cookies:

  • ½tspBaking soda

Easy Pumpkin Chocolate Chip Cookies Recipe

Pumpkin season is well and truly here, and what better way to enjoy the flavors then with these delicious cookies.

These pumpkin chocolate chip cookies are seasoned with pumpkin pie spice and made with brown sugar for a rich and flavorful treat that are perfect to enjoy at Halloween, Thanksgiving and throughout fall.

Be sure to try my Sprinkle Cookies and Chocolate Meringue Cookies too!

How To Cook From Frozen

There are two ways to bake the frozen cookie dough:

  • Place the desired number of frozen cookie dough balls onto a lined baking sheet and place in a preheated oven at 180C/350F for 8-10 minutes . You may find that the cookies don’t spread as much when baked straight from frozen but they’ll still be delicious.
  • Get the frozen cookie dough balls out of the freezer and place on a lined baking sheet for 10 minutes. Then preheat the oven to 180C/350F for 10-15 minutes and bake the cookies for 8-10 minutes. They’ll spread a bit more using this method.
  • Enjoy your soft pumpkin chocolate chip cookies! They are to die for!

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    How To Make Keto Pumpkin Chocolate Chip Cookies

    You can easily whip up the dough for these cookies in a matter of minutes.

    All of the ingredients and recipe steps are available in the printable recipe card at the bottom of the post. But youll find some step-by-step photos and tips here to help you make the perfect cookies.

    Prep the Ingredients

    The egg and egg yolk should be brought to room temperature by allowing it to sit for an hour. If youre impatient like me, you can place each egg in warm water for 10-15 minutes to speed things up.

    Making the Dough

    When all of the ingredients are prepped, you can begin to make the dough.

  • Combine flour, cinnamon, nutmeg, ginger, ground cloves, baking powder, baking soda, and salt in medium mixing bowl. Set aside.
  • Beat butter and granular sweetener with electric mixer until smooth and creamy.
  • Blend in pumpkin, eggs, and vanilla extract.
  • Slowly add the dry mixture to the wet mixture until well combined.
  • Stir in the chocolate chips and nuts .
  • Scoop and Bake

    You can use either a small spoon or cookie scoop to measure out the batter. I prefer using a standard size cookie scoop as it makes perfect round scoops. I also like to line my cookie sheet with a silicone mat for easy release.

    Once you have all your cookies scoops on the cookie sheet, you need to press each cookie down. You can use the bottom of a drinking glass or just your fingers. You may want to put a sheet of wax paper on first so the dough doesnt stick to the glass or your fingers.

    Easy 5 Ingredient Pumpkin Chocolate Chip Cookies

    Pumpkin Chocolate Chip Cookies (Irresistable Recipe ...

    AutumnFiled In:Dessertrecipes

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    In todays post: These pumpkin chocolate chip cookies come together in no time and are light, oh-so-soft, and packed with pumpkin flavor.

    If you asked me last week if I liked pumpkin cookies, Id have said kinda. Sure, Ill eat them if theyre in front of me , but Im certainly not going out of my way to make some. But I gave a new pumpkin chocolate chip cookie recipe a try last week, and let me tell you, these cookies are GOOD! Theyre packed with pumpkin spice flavor, but also incredibly light and soft. Even better, you can mix them up with a wooden spoon, so theres no need to haul out your stand mixer or wash beaters.

    The magic in this 5 ingredient pumpkin chocolate chip cookie recipe starts with a spice cake mix. It gives you all the holiday inspired spices without the work of checking to see whether you still have pumpkin pie spice left over from last fall in your pantry.

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    Halloween Season Pumpkin Season

    Welcome to October! A Halloween Month! Are you ready to prepare your treat or tricks in your basket? A pumpkin season will come and be your next future recipe. Be ready with the starting recipe with pumpkin chocolate chips cookies and the other pumpkin recipe friends!!

    Lets start with this easy peasy recipe for today, I am gonna make pumpkin chocolate chip. I made this recipe inspired by my last successful almond chocolate chip cookies, You can see it here Almond Chocolate chips cookies, I made some modifications, so I substitute the almond with pumpkin. Turn out the taste is wonderful, and the color of the cookie is too. The pumpkin puree gives the texture of cookies become moister and softer than the usual cookie, with crispy on the edge.

    Pumpkin secret to the cookies

    As we know pumpkin is a major fall vibe season, pumpkin giving me life, This bright orange color changes your mood and brightens your day. I cannot tell you which one is my favorite part from these cookies, because they just have lovely flavor from the pumpkin and chocolate chips, it is so toothsome!

    Im thrilled to share these pumpkin chocolate chip cookies with you, lets go

    More Clean Eating Biscuit Recipes

    • Heat the oven to 190° and line a baking sheet with parchment paper
    • Add all ingredients except the chocolate chips to a mixing bowl
    • Mix the ingredients well, and then add half of the chocolate chips to the mix and fold in
    • Using 2 teaspoons, take a little dough on one teaspoon and scrape it onto the baking sheet with the other teaspoon. Repeat until all the mixture is on cookies on the sheet
    • Flatten and neaten up the cookie edges as best you can, and then add the remaining chocolate chips to the top of each cookie
    • Bake for 12 minutes and then have a look and see how theyre doing. If they are golden and can be easily moved with a spatula, theyre cooked. If you prefer a crisper cookie, bake them for another 5 minutes
    • Allow to cool down and firm up before eating!

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    Other Recipes You Might Like:

    If youre digging this cookie recipe you might also like these:

    So there we have it, a scrumptious recipe for pumpkin oatmeal chocolate chip cookies that are also vegan. Theyre soft and chewy, moist, and deliciously pumpkin spiced! Enjoy with a cup of tea or coffee for breakfast, snack time or dessert. Truly, its a recipe to please the masses. I think youre going to love them!

    And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

    How Do I Store My Pumpkin Cookies


    Make sure to store your gluten-free Keto Pumpkin Chocolate Chip Cookies in a sealed container in the fridge. This will also help them to become even chewier!

    These pumpkin cookies will taste best if eaten within two weeks if they can last that long in your house, of course.

    You can also freeze your sugar-free cookies, or even the cookie dough itself, for up to three months. This might just be a great way to implement some portion control!

    If youre freezing your cookies, make sure to store them flat or with baking paper between them so they dont stick together.

    You may want to portion your cookie dough into smaller amounts, too.

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    Pumpkin Chocolate Chip Cookies Baking Tips

    One thing I find when baking these cookies is to let the prepared batter rest in a large bowl for 15-20 minutes before scooping out of the batter and baking the cookies. It may be in my head but they seem to turn out fluffier when I do this.

    I also prefer to line my baking sheet with parchment paper. This makes clean up much easier. You can also use a baking mat, but keep in mind youll have to wash it your baking is complete.

    After cooling for a couple minutes on the baking sheets , I move the cookies to cool on wire racks. I love these because theyre compact for storage but can be stacked.

    Tips And Tricks For The Best Pumpkin Chocolate Chip Cookies

    • Let the pumpkin cook for the full 10 minutes to eliminate as much moisture as possible.
    • Scoop and roll cookie dough before chilling. Its so easy to just pop the balls on a baking sheet and bake.
    • Give the cookie dough 30 minutes in the freezer for the best results. You can also refrigerate for an hour.
    • The pumpkin chocolate chip cookies dont spread much during baking so if you want a flatter cookie, press down on the cookie dough balls just before baking.
    • Press a few more chocolate chips into the top of the cookies, if you want, fresh from the oven.
    • DO make these cookies ahead of time. Delicious straight from the oven, but irresisitble for the next several days. I found that the pumpkin flavor just got better with time. I tasted one a day for 7 days straight and my favorites were days 3 and 4. So this is a great recipe to make in advance.
    • Use homemadepumpkin pie spice for the best flavor in these easy pumpkin chocolate chip cookies.

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    Ingredients For Keto Pumpkin Chocolate Chip Cookies

    The recipe makes a lot so you may want to half the ingredients or freeze half the dough to use later.

    Coconut Flour

    The best low-carb flour for making coconut cookies is coconut flour! Why would you use anything else?

    Baking Soda


    I love buttery cookies so using real butter is the best. But since I usually avoid dairy, I typically use a substitute for it when baking them for myself. Vegan stick butter or butter flavored coconut oil are great alternatives.


    You can use any granular sweetener in the cookies. Brown sugar can be used too. Keto-friendly sweeteners are great when you want to cut the carbs and calories.

    Pumpkin Puree

    Mashed pumpkin adds flavor and sweetness to the base cookie. You can use homemade or store bought canned puree.


    When using coconut flour, youll need to use more eggs than regular flour. The eggs act as a binder and leavening agent.

    Chocolate Chips

    Semi-sweet or dark chocolate baking chips are best. However, you can just cut up your favorite chocolate if thats all you have.

    Chopped Pecans

    Nuts are optional but they give the cookies a nutty flavor as well as provide a denser texture.

    How To Freeze The Dough

    Easy Pumpkin Chocolate Chip Cookies made with Cake Mix!

    To freeze, scoop the dough out onto a parchment paper-lined baking sheet. No need to space the dough out like when you bake the cookies, they can hug next to each other. Once frozen, transfer to a zip-top bag and freeze for up to 6 months. To bake, take out cookies and place onto a parchment-lined baking sheet and bake as directed. This means you have prepared cookie dough anytime for a quick and easy treat. You could double this recipe and freeze half to save yourself the trouble later.

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    Storing Chocolate Chip Pumpkin Cookies:

    • Storage-These cookies will keep best lightly covered. If you store in an airtight container they will become sticky. Lightly cover and keep on your counter for up to 4 days. You can store them in the refrigerator to extend that time up to 8 days.
    • Freeze Completely cool the cookies and store in a freezer safe container or bag for up to 3 months. Thaw on the counter.

    How To Make Pumpkin Chocolate Chips Cookies

    First thing first, we are going to make the melting unsalted butter and the pumpkin puree, then were gonna whisk all the mixture into a dough

    The first step, cook butter in a pan with medium heat. It will be sizzle and bubbly from the water content. After the moisture and the sound of the sizzle are gone, wait for 1-2 minutes until the milk solids from the butter turn brown and turn off the heat.

    Dont let the pan unattended or you will end up with burnt butter instead of brown butter. Be careful with the first step! Set aside and let cool.

    Next, lets make the pumpkin puree. Make sure you left a few of the pumpkin cube sizes to sprinkle them on the top of cookies. Heat oil in a pan, sauté pumpkin for 3 minutes.

    Add butter in the middle while the pumpkin is being cooked. Do not Stir until the pumpkin is browned. Set aside and let cool.

    Now prepare the bowl and mixer. Were going to whisk, mix, scoop and bake these easy peasy cookies.

    After the browned butter is cooled,

    In a bowl of a mixer, whisk browned butter, brown sugar, granulated sugar, egg, vanilla, and salt with a mixer until the mixture is light and fluffy. This needs time for about 2-3 minutes until the mixture is fluffy and ready.

    Then, slowly mix the dry ingredients into the sugar mixture.

    Add 1/3 of the flour mixture and whisk with a mixer until just combined and add the rest and whisk again until combined. Remember, Dont be in rush.

    Lets bake the cookies

    Recipe Notes:

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    Tips For Making Pumpkin Chocolate Chip Cookies

    • Line a large baking sheet with a Silpat baking mat or parchment paper so the cookies dont stick to the pan.
    • I like to use ground cinnamon, ginger, nutmeg, and cloves to make the cookies. If you dont have all of these spices, you can use pumpkin spice.
    • Make sure your butter is at room temperature.
    • Use pure pumpkin puree. You can find pumpkin in the baking aisle. Do not use pumpkin pie mix.
    • Dont over bake the cookies, they will set up as the cool on the baking sheet.
    • You dont need to refrigerate the cookie dough before baking, but you can for up to 24 hours if you need to.
    • Store the cookies in an airtight container for up to 3 days. You can also freeze pumpkin chocolate chip cookies. Place the cooled cookies in a container and freeze for up to one month.

    Fall isnt fall without Pumpkin Chocolate Chip Cookies, so get baking! We love these cookies and I think you and everyone you share them with will too! That is, IF you decide to share, I wont judge you if you eat them all by yourself. Its ok to just love yourself once in awhile and hog all of the cookies!

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    My Favorite Fall Dessert Recipe

    Yep, Im going there.

    Its barely September and Im talking pumpkin.

    I do apologizebut I just cant help it.

    You see, I never really liked pumpkin until last year

    I still cant be bothered with pumpkin pie or anything that hard corebut pumpkin flavored stuff? Im all over that.

    And these cookies are the best of both.

    There is pumpkin in them , but they are still most definitely chocolate chip cookies.

    Which is a major win all around.

    Oh, and can I just say that I added some of these new super yummy Pumpkin Spice M& Ms to some of my cookiesjust for experiment sake.. and they were perfect!

    Its a really fun adaptation if you can find them. I think they are sold exclusively at Target.

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