These easy Reese’s Pumpkin Chocolate Chip Cookies bring together the fall flavor of pumpkin, delicious chocolate, and the creamy goodness of peanut butter. Savor this triple threat of taste with a glass of milk for the ultimate dessert!
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Reese’s Pumpkin chocolate chip cookies
Let me tell you about this scrumptious dessert. We have been baking lots of yummy goodies lately…have you seen the Deep Fried Oreos or Air Fryer Mini Pumpkin Pies recipes? Today’s recipe is just as yummy, perfect for the Autumn season.
Fall offers many opportunities when it comes to baking. Many enjoy going to a fall carnival where you get delicious treats you don’t get anywhere else — like our deep fried oreo goodness.
Also, pumpkin flavor is all the rage during the fall season, and stores are stocked with it. We’ve come a long way from just making pumpkin pies these days.
Seriously, this may be the best pumpkin recipe we have shared yet! It’s not just pumpkin though. It’s way more than that.
Pumpkin. Chocolate. Butter cup cookies. All mixed together in unison in a single cookie. You will not want to leave any crumbs behind.
Reese’s Stuffed Cookies
The pumpkin cookies with chocolate chips recipe comes at the perfect time. Just after Halloween, when you probably have many Reese cups to eat. Instead of gobbling them straight from the wrapper, why not give these cookies a shot?
Tossing in Reese’s Pieces heightens the flavor of peanut butter in the cookie. Plus it gives the treat dots of fall colors, another reason it’s perfect for this time of year.
Though, if I were you, I wouldn’t hesitate to make these bad boys all year long. If you have a Reeses lover in the family, you could put the baked goods in a mason jar and give them as a gift during the holidays too.
Get the kids involved with baking these cookies, especially if it is their leftover candy going into the mix. It’s an easy cookie recipe that everyone can have a hand in. It’s definitely a great way to spend some quality time with your kids in the kitchen!
How to Make Reese’s Pumpkin Chocolate Chip Cookies
Ingredients To Make Pumpkin Cookie Batter:
- 1/2 C unsalted sweet cream butter, softened
- 1/2 C pumpkin puree
- 1/2 C sugar
- 1/4 C light brown sugar, packed
- 1 tbsp Molasses
- 1 1/2 tsp pure vanilla extract
- 2 C flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 3 C Reese’s baking cups and pieces
To Bake Pumpkin Cookies:
- Preheat oven to 350 degrees and line your baking sheet with parchment paper, you will need two. Using a medium microwave safe bowl, melt the butter
- Mix in the pumpkin puree, both sugars, molasses and vanilla extract into the melted butter until combined
- In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt
- Gradually mix in your dry ingredients into the wet until combined Mix 2 C of the Reese baking cups and pieces
- Using a medium cookie scoop, scoop some dough onto your hands and roll into a ball
- Place onto the cookie sheet and lightly press down with your fingers until a thick disk forms
- Repeat steps with remaining dough until all is gone
- Place some of the reese cups and pieces onto the cookie dough
- Place into the oven and bake for 13‐15 minutes or until center doesn’t look gooey
- Allow Reese’s Pumpkin Chocolate Chip Cookies to cool completely before enjoying!
Can I Freeze The Chocolate Chip Pumpkin Cookies?
Yes! But, I do recommend letting the batter come close to room temperature before baking. This way you don’t over cook the cookies.
Make sure that you do not leave them in the freezer for longer than four to six months.
Can I Refrigerate The Dough Overnight Before Baking?
This is actually what we do a lot. We tend to make a bunch of batter recipes and place the dough in the refrigerator overnight so that we can do a full day of packing and packing cookies.
This works out will when you are doing large batches of these reese cookies.
If you are like me, I can not resist a fresh warm cookie, so sometimes I just palace the dough in the fridge so I can toss in a couple of cookies when I want a little snack. The dough should last up to one week in the fridge. But aim for no more than four days if possible, according to the USDA.
Can I Use Fresh Pumpkin Instead Of Canned?
If you have an abundance of pumpkins in your garden, this is a great way to use them up.
Be prepared to strain the excess liquid out. I would strain using cheesecloth and then squeeze it just for good measure.
Optional Add-Ins for Pumpkin Chocolate Chip Cookie Recipe
- White Chocolate Chips
- Pecans
- Almonds
- Walnuts
- Nutmeg
- Cream Cheese Frosting
- Buttercream Frosting
Reese’s Pumpkin Chocolate Chip Cookies
Ingredients
- 1/2 C unsalted sweet cream butter, softened
- 1/2 C pumpkin puree
- 1/2 C sugar
- 1/4 C light brown sugar, packed
- 1 tbsp Molasses
- 1 1/2 tsp pure vanilla extract
- 2 C flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 3 C Reese's baking cups and pieces
Instructions
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper Using a medium microwave safe bowl, melt the butter
- Mix in the pumpkin puree, both sugars, molasses and vanilla extract into the melted butter until combined
- In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt
- Gradually mix in your dry ingredients into the wet until combined Mix 2 C of the Reese baking cups and pieces
- Using a medium cookie scoop, scoop some dough onto your hands and roll into a ball
- Place onto the cookie sheet and lightly press down with your fingers until a thick disk forms
- Repeat steps with remaining dough until all is gone
- Place some of the reese cups and pieces onto the cookie dough
- Place into the oven and bake for 13‐15 minutes or until center doesn't look gooey
- Allow cookies to cool completely before enjoying!
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