High Altitude Pumpkin Chocolate Chip Cookies

It’s almost fall, and fall is my favorite time of year. To celebrate, I baked a special fall treat, pumpkin chocolate chip cookies. I grew up eating these cookies, and looked forward to them every year. They’re soft and cakey, but a coating of granulated sugar gives the edges some nice crunch and texture. They’re perfectly spiced with cinnamon, ginger, nutmeg and cloves, and the dark chocolate chips perfectly complement the pumpkin. This high altitude recipe is also super easy to make, coming together in just minutes, with no mixer needed and no chill time required!

Looking for more high altitude pumpkin recipes? You’ll love these pumpkin sugar cookies with maple icing, pumpkin bourbon crumble pie, and the best ever pumpkin bread.

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Why You’ll Love These Cookies

So Quick and Easy. A cookie recipe that doesn’t need a mixer, and comes together with just a bowl and spoon? Check. No chill time or waiting? Check.

Perfect Fall Flavors. Pumpkin and cozy fall spices is everything I want this time of year. The flavors are warm, comforting, and so delicious.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Butter. I bake with unsalted butter, so if you use salted, be sure to reduce or omit the extra salt in the recipe.
• Sugar. A blend of granulated sugar and dark brown sugar adds sweetness and moisture. I also coat the cookies in granulated sugar for texture.
• Egg. Binds the dough together.
• Vanilla Extract. Flavor.
• Pumpkin. Be sure to use plain canned pumpkin puree, not pumpkin pie filling.
• Flour. All-purpose flour gives the cookies structure and strength.
• Baking Soda + Baking Powder. Leavening agents.
• Salt. Balances the sweetness and enhances the flavors.
• Spices. A blend of cinnamon, nutmeg, ginger and cloves perfectly complements the flavor of the pumpkin.
• Chocolate Chips. Adds texture and flavor.

Instructions

• Preheat the oven to 350 F, and line a baking sheet with parchment paper.
• In a large bowl, use a wooden spoon to stir together the melted butter, granulated sugar and brown sugar.
• Stir in the egg and vanilla until smooth, then stir in the pumpkin until well combined.
• In a separate bowl, sift together the flour, baking soda, baking powder, salt and spices. Add the dry ingredients, and stir just until moistened.

TIP: Let the dough cool for 10 minutes before adding the chocolate chips, or the warmth of the melted butter will melt the chocolate.

• Stir in the chocolate chips. The dough will be thick and sticky.
• Fill a small bowl with the extra 1/2 cup of sugar for coating the cookies.
• Use a cupcake scoop (or ice cream scoop with a release lever) to scoop the dough, not filling it quite full. Release scoops of dough into the sugar, and roll it around in the sugar. Shape into a ball with your hands, then slightly flatten it on the baking sheet. Continue scooping dough and coating it in sugar, placing the flattened dough balls 3 inches apart on the baking sheet.
• Bake the cookies for about 12 – 12 1/2 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

TIP: DON’T under-bake the cookies, since the raw pumpkin cookie dough doesn’t have an appealing texture.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Are these cookies cakey or chewy?

These pumpkin chocolate chip cookies are definitely more cakey, like a pumpkin muffin top, but the coating of granulated sugar adds a little texture and crunch.

Can I make this recipe if I don’t live at high altitude?

Although this is a high altitude recipe, you may be able to make it successfully at any altitude, or just make a minor adjustment by reducing the flour by several tablespoons.

How long do these cookies stay soft?

They’ll stay soft for several days in an airtight container. They do tend to get a little sticky as they sit.

Can I use pumpkin pie spice?

Yes, instead of the blend of spices in the recipe, you can use 2 teaspoons of pumpkin pie spice.

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