Pumpkin Chocolate Chip Cookies are soft, chewy, and bursting with fall flavors. The perfect blend of warm pumpkin spice and rich chocolate chips makes these cookies an irresistible treat for autumn or any time you’re craving something cozy and sweet.
Why You’ll Love This Recipe
- Soft and Chewy: These cookies have a delightful cake-like texture that stays moist.
- Perfect for Fall: Packed with pumpkin and warm spices, they’re the ultimate seasonal treat.
- Quick and Easy: Simple ingredients and straightforward instructions make them a breeze to whip up.
- Crowd-Pleasing: A hit with kids and adults alike, they’re great for parties or holiday gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Pumpkin puree (not pumpkin pie filling)
- Vanilla extract
- Egg
- Semi-sweet chocolate chips
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the pumpkin puree, vanilla extract, and egg until well combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Avoid overmixing.
- Fold in Chocolate Chips: Stir in the chocolate chips evenly.
- Scoop and Bake: Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
Variations
- White Chocolate Chips: Swap semi-sweet chocolate chips with white chocolate for a sweeter touch.
- Nuts: Add chopped pecans or walnuts for added crunch.
- Spicy Kick: Add a pinch of ground cloves or cardamom for extra spice.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Vegan Option: Replace butter with vegan butter, the egg with a flax egg, and use dairy-free chocolate chips.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: Scoop cookie dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding 1-2 minutes to the baking time.
- Freezing Baked Cookies: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
FAQs
1. Can I use fresh pumpkin puree?
Yes, fresh pumpkin puree works well, but ensure it’s thick and not watery.
2. Can I skip the spices?
You can omit or adjust the spices to suit your taste, but they enhance the pumpkin flavor beautifully.
3. Why are my cookies too cakey?
Pumpkin adds moisture, naturally making the cookies more cakey. Reducing the amount of pumpkin slightly can help if you prefer less cakiness.
4. Can I use pumpkin pie filling?
No, pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor and texture.
5. Can I use dark chocolate chips?
Yes, dark chocolate chips add a deeper, richer flavor and pair well with the spices.
6. How do I prevent cookies from spreading too much?
Chill the dough for 30 minutes before baking if you find the cookies spread too thin.
7. Can I double the recipe?
Absolutely! Just ensure you bake in batches or use multiple baking sheets.
8. How do I make the cookies look more professional?
Reserve some chocolate chips and press them onto the tops of the cookies just before baking.
9. Can I add other mix-ins?
Yes, dried cranberries, shredded coconut, or even toffee bits make excellent additions.
10. Why do my cookies seem underbaked?
Pumpkin cookies often look soft when done but will firm up as they cool. Avoid overbaking to keep them moist.
Conclusion
Pumpkin Chocolate Chip Cookies are the ultimate fall treat that combines cozy spices, rich chocolate, and the comforting sweetness of pumpkin. They’re easy to make, deliciously soft, and perfect for sharing. Bake a batch today and enjoy the warm, festive flavors of the season in every bite!
Print
Pumpkin Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 36 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
Soft, chewy, and packed with warm spices, these Pumpkin Chocolate Chip Cookies are the perfect fall treat! With a hint of pumpkin flavor and plenty of melty chocolate chips, they’re ideal for cozy afternoons or holiday gatherings.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 cup (240g) pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1 1/2 cups (270g) semi-sweet chocolate chips
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients:
- Mix in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled, but this is normal.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in Chocolate Chips:
- Gently fold in the chocolate chips using a spatula.
- Scoop and Bake:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers still look soft.
- Cool:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a slightly firmer cookie, chill the dough in the refrigerator for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Add chopped nuts, like pecans or walnuts, for extra texture and flavor.