Irresistible Pumpkin Chocolate Chip Cookies Recipe

Pumpkin chocolate chip cookies are like a warm hug on a chilly day, blending the comforting flavors of pumpkin spice with sweet, melty chocolate chips. Imagine biting into a soft, chewy cookie that smells like autumn and tastes like happiness—it’s pure magic in every bite.

Every fall, I dive headfirst into baking these little delights, filling my kitchen with their warm aroma. If you’re searching for a treat to share during cozy gatherings or just to spoil yourself, pumpkin chocolate chip cookies will become your new favorite indulgence!

Baking these cookies has always gotten rave reviews from family and friends—they’re gone faster than I can say “pumpkin spice latte.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Opt for 100% pure pumpkin puree; avoid pumpkin pie filling to keep control over sweetness and spices.

• All-Purpose Flour: Use regular flour for the best texture; feel free to substitute with gluten-free flour if needed.

• Brown Sugar: Light brown sugar adds moisture and a rich flavor; dark brown sugar can add even more depth.

• Granulated Sugar: Just a touch balances the flavors; adjust depending on your sweetness preference.

• Baking Soda: This is essential for leavening your cookies, making them light and fluffy.

• Ground Cinnamon: A must-have spice that brings warmth; feel free to add nutmeg or ginger for more complexity.

• Chocolate Chips: Semi-sweet chocolate chips are classic, but dark or white chocolate can give a fun twist!

• Eggs: One large egg helps bind everything together and adds moisture; using room temperature eggs works best.

• Salt: Just a pinch enhances all the flavors without making it salty.

• Vanilla Extract: A splash of vanilla adds depth; use pure extract for the best flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C) while lining baking sheets with parchment paper—this will prevent sticking and make cleanup a breeze.

Create the Cookie Batter Base: In a large mixing bowl, beat together canned pumpkin puree, brown sugar, granulated sugar, egg, and vanilla until smooth. The batter should be creamy and fragrant.

Add Dry Ingredients Gradually: Slowly mix in flour, baking soda, cinnamon, and salt until just combined; be careful not to overmix to keep your cookies soft.

Fold in Chocolate Chips Lovingly: Gently fold in chocolate chips using a spatula—this ensures they get evenly distributed without breaking apart.

Scoop and Shape Cookies on Sheets: Use a cookie scoop or spoon to drop dough onto prepared baking sheets—leave space between each cookie because they will spread.

Bake Until Perfectly Golden Brown : Place in the preheated oven and bake for about 12-15 minutes until edges are set but centers are slightly soft; they’ll firm up as they cool.

Now you have delicious pumpkin chocolate chip cookies ready to enjoy! Remember to let them cool slightly before devouring—they’re heavenly when still warm!

Perfecting the Cooking Process

Start by mixing dry ingredients first, then cream butter and sugar before adding eggs and pumpkin. This order ensures even distribution of flavors, making every bite deliciously consistent.

Add Your Touch

Feel free to swap regular chocolate chips for dark or white chocolate. Add nuts, raisins, or a sprinkle of sea salt on top for an extra flavor boost.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to one week. For longer freshness, freeze them in a single layer and reheat in the oven briefly.

Sometimes I find myself reminiscing about the first time I baked these cookies. My friends devoured them so quickly; it felt like I was feeding cookie monsters on a sugar high!

FAQ

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to properly cook and puree the fresh pumpkin for best results.

How do I know when the cookies are done?

Look for golden edges while the centers appear slightly underbaked—they’ll firm up as they cool.

What can I substitute for eggs?

You can use flaxseed meal mixed with water or unsweetened applesauce as egg substitutes.

Print

Pumpkin Chocolate Chip Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin chocolate chip cookies are the ultimate fall treat, combining the warm flavors of pumpkin spice with rich, melty chocolate. These soft and chewy cookies evoke the essence of autumn, making them perfect for sharing at cozy gatherings or enjoying solo. With minimal ingredients and easy preparation, you’ll find these delightful cookies are a must-bake every season!

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 cup chocolate chips (semi-sweet)
• 1 large egg (room temperature)
• 1/4 tsp salt
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, egg, and vanilla until smooth.
3. Gradually add flour, baking soda, cinnamon, and salt; mix until just combined.
4. Fold in chocolate chips gently.
5. Drop dough onto prepared sheets, spacing them apart.
6. Bake for 12–15 minutes until edges are set and centers are slightly soft; they will firm up as they cool.

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 120
• Sugar: 8g
• Sodium: 50mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg