Pumpkin Chocolate Chip Cookies Recipe

Pumpkin chocolate chip cookies bring together the warm flavors of fall and the timeless appeal of chocolate chip cookies. These cookies are soft, chewy, and packed with a perfect balance of pumpkin spice and gooey chocolate chips, making them a cozy treat for any occasion. Whether you’re baking for a holiday gathering, a cozy night in, or just to satisfy your sweet tooth, this recipe is sure to become a seasonal favorite.

Why You’ll Love This Recipe

1. Soft and Chewy: These cookies are pillowy soft and moist, thanks to the pumpkin puree.
2. Perfectly Spiced: Pumpkin spice adds a warm and comforting flavor.
3. Crowd-Pleaser: A delightful twist on classic chocolate chip cookies that everyone will love.
4. Easy to Make: Simple ingredients and steps make this recipe perfect for bakers of all levels.

Step 1: Prepare the Ingredients

1. Preheat the Oven
   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Measure the Ingredients
   • Measure out all ingredients accurately for the best results.

Step 2: Mix the Dry Ingredients

1. Combine Dry Ingredients
   • In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3: Cream the Wet Ingredients

1. Cream Butter and Sugars
   • In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
2. Add Egg and Vanilla
   • Beat in the egg and vanilla extract until well combined.
3. Mix in Pumpkin Puree
   • Add the pumpkin puree and mix until smooth. The mixture may look slightly curdled—this is normal.

Step 4: Combine Wet and Dry Ingredients

1. Gradually Add Dry Ingredients
   • Slowly add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to dense cookies.
2. Fold in Add-Ins
   • Gently fold in the chocolate chips and nuts (if using) using a spatula

Step 5: Shape and Bake the Cookies

1. Scoop the Dough
   • Use a cookie scoop or spoon to drop 1 1/2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake
   • Bake in the preheated oven for 10–12 minutes, or until the edges are set and the tops look slightly soft.
3. Cool
   • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Perfect Pairings

Pair these cookies with cozy fall beverages or your favorite sweet accompaniments:

• Warm Drinks: Serve with a pumpkin spice latte, hot chocolate, or apple cider.
• Ice Cream: Sandwich these cookies with vanilla or caramel ice cream for a delightful dessert.
• Whipped Cream: Add a dollop of whipped cream for an extra indulgent treat.

Tips for the Best Pumpkin Chocolate Chip Cookies

1. Use Pure Pumpkin
   • Make sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
2. Chill the Dough
   • If the dough feels sticky, chill it in the refrigerator for 30 minutes to make shaping easier.
3. Don’t Overbake
   • The cookies should look slightly underdone when you remove them from the oven. They’ll continue to set as they cool.
4. Experiment with Chocolate
   • Use a mix of semisweet, dark, or white chocolate chips for a unique twist.
5. Add Texture
   • Stir in oats or shredded coconut for added texture and flavor.

Variations

1. Spiced Pumpkin Oatmeal Cookies
   • Add 1 cup of old-fashioned oats for a chewy, hearty texture.
2. Pumpkin White Chocolate Cookies
   • Substitute white chocolate chips for a creamy contrast to the pumpkin spice.
3. Gluten-Free Pumpkin Cookies
   • Use a gluten-free flour blend to make this recipe gluten-free.
4. Vegan Pumpkin Cookies
   • Replace butter with coconut oil, egg with a flax egg, and use dairy-free chocolate chips.
5. Nut-Free Option
   • Skip the nuts if you’re serving those with allergies or prefer a simpler cookie.

Frequently Asked Questions

1. Can I Double the Recipe?

• Absolutely! This recipe doubles well if you’re baking for a crowd.

2. Can I Use Fresh Pumpkin?

• Yes, but ensure it’s cooked and mashed into a smooth consistency. Fresh pumpkin may add more moisture, so you may need to adjust the flour slightly.

3. Why Are My Cookies Flat?

• Overmixing or using overly softened butter can cause cookies to spread. Chilling the dough can help.

4. Can I Make the Dough Ahead of Time?

• Yes, the dough can be made up to 2 days in advance and stored in the refrigerator.

Conclusion

Pumpkin chocolate chip cookies are the perfect way to celebrate fall flavors while indulging your sweet tooth. These cookies strike the perfect balance of soft, spiced pumpkin and rich chocolate, making them a must-bake for the season. Easy to make, endlessly customizable, and irresistibly delicious, this recipe will quickly become a favorite in your home.

Yield: 24

Pumpkin Chocolate Chip Cookies Recipe

Print

Pumpkin chocolate chip cookies bring together the warm flavors of fall and the timeless appeal of chocolate chip cookies. These cookies are soft, chewy, and packed with a perfect balance of pumpkin spice and gooey chocolate chips, making them a cozy treat for any occasion. Whether you're baking for a holiday gathering, a cozy night in, or just to satisfy your sweet tooth, this recipe is sure to become a seasonal favorite.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 ½ cups semisweet chocolate chips

Instructions

1. Step 1: Preheat the Oven
   Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
   
2. Step 2: Cream the Butter and Sugars
   In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
   Mix in the pumpkin puree, egg, and vanilla extract until fully combined.
   
3. Step 3: Combine Dry Ingredients
   In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   Step 4: Fold in Chocolate Chips
   Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
   
4. Step 5: Scoop the Dough
   Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
   
5. Step 6: Bake
   Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
   
6. Step 7: Cool
   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Pumpkin Consistency: Use pure pumpkin puree, not pumpkin pie filling, as it contains added sugar and spices.

Extra Flavor: Sprinkle a pinch of sea salt on the cookies before baking for a sweet-and-savory twist.