Pumpkin Chocolate Chip Cookies

These cookies are soft, warm, and full of fall flavor. That pumpkin spice with melty chocolate? Total dream. I baked a batch, and wow—they were gone in minutes.

They’re thick, a little chewy, and just the right amount of sweet. You get cozy pumpkin and gooey chips in every bite. And the best part? They’re super easy.

If you’re craving something comfy and chocolatey, this is it. I keep coming back to them every fall. You’ve gotta try these!

Why You’ll Love This Recipe

• Perfect Fall Flavor: Pumpkin, cinnamon, and pumpkin pie spice make these cookies a must-have when the weather cools down. It’s like the essence of fall in every bite!
• Easy to Make: There’s no need for complicated techniques—just simple mixing and baking.
• Soft and Chewy: The pumpkin puree adds moisture and gives these cookies their signature soft, chewy texture.
• Chocolatey Goodness: Semi-sweet chocolate chips are scattered throughout, offering that perfect balance of sweet and rich flavor.
• Perfect for Meal Prep: These cookies store beautifully and can be made in advance for a grab-and-go snack.
• Great for Gifting: Put them in a jar or tin, and they make an adorable gift for friends and family.

Required Kitchen Tools

• Mixing bowls: For combining dry and wet ingredients separately.
• Hand mixer or stand mixer: Makes mixing the dough easier, but a whisk and a spatula will work too.
• Baking sheets: You’ll need at least two to bake all the cookies.
• Parchment paper or silicone mats: For easy cookie removal and preventing sticking.
• Cookie scoop or tablespoon: For even cookie dough portions.
• Cooling rack: To allow cookies to cool evenly after baking.

Ingredients

Here’s what you’ll need to make these delicious pumpkin chocolate chip cookies (exact measurements are in the recipe card below):

• Unsalted Butter: You’ll need 1/2 cup of unsalted butter, melted and slightly cooled. Butter provides that rich flavor and moisture, giving the cookies their chewy texture.
• Brown Sugar: 1/4 cup of packed light or dark brown sugar adds depth of flavor and enhances the moisture of the cookies.
• Granulated Sugar: 1/2 cup of granulated sugar balances the flavors and gives a slight crispness to the outer layer of the cookies.
• Vanilla Extract: 1 teaspoon of pure vanilla extract adds a lovely aroma and enhances the sweetness of the other ingredients.
• Pumpkin Puree: 6 tablespoons of pumpkin puree (about 1/3 of a 15-ounce can) bring the distinct flavor of pumpkin to life in the cookie dough. Make sure to use pure pumpkin puree, not pumpkin pie filling.
• All-Purpose Flour: 1 and 1/2 cups of all-purpose flour (spooned and leveled) give the dough structure.
• Salt: A pinch of salt (1/4 teaspoon) helps balance all the flavors and prevents the cookies from being too sweet.
• Baking Powder & Baking Soda: Both of these leavening agents work together to give the cookies just the right rise and fluffiness.
• Ground Cinnamon: 1 and 1/2 teaspoons of ground cinnamon create that wonderful, warm spiced flavor.
• Pumpkin Pie Spice: 1 teaspoon of pumpkin pie spice brings even more cozy, autumn flavors. You can use store-bought or homemade spice mix.
• Semi-Sweet Chocolate Chips: 1/2 cup of semi-sweet chocolate chips, plus extra for topping, make these cookies decadent and irresistible.

Variations for Pumpkin Chocolate Chip Cookies

While this recipe is delicious as is, you can experiment and customize the flavor to your liking with these fun variations:

• Use White Chocolate Chips: If you’re not a fan of semi-sweet chocolate, try using white chocolate chips or butterscotch chips for a different twist.
• Add Nuts: Walnuts or pecans can add crunch and a nutty flavor. Add about 1/2 cup of chopped nuts to the dough for extra texture.
• Add Dried Fruit: For a chewier texture, try adding 1/4 cup of dried cranberries or raisins for a tart contrast to the sweetness.
• Make It Spicy: If you love a bit of extra heat, try adding 1/4 teaspoon of ground ginger or a pinch of cayenne pepper to give the cookies a subtle kick.
• Gluten-Free Option: Swap out the all-purpose flour for a 1-to-1 gluten-free flour blend.
• Make Them Vegan: Use vegan butter and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for a few minutes) to make this recipe vegan-friendly.

Step-by-Step Instructions

1. Preheat the Oven

Start by preheating your oven to 350°F (177°C). This ensures that the cookies bake evenly from the moment they go in.

2. Prepare Baking Sheets

Line two baking sheets with parchment paper or silicone mats. This prevents the cookies from sticking and helps them bake evenly.

3. Cream Together Wet Ingredients

In a large mixing bowl, beat together 1/2 cup melted unsalted butter, 1/4 cup packed brown sugar, and 1/2 cup granulated sugar using a hand mixer or stand mixer on medium speed. Beat for about 2-3 minutes, until the mixture is smooth, fluffy, and well-combined. Add 1 teaspoon vanilla extract and 6 tablespoons pumpkin puree, and mix until fully incorporated.

4. Combine Dry Ingredients

In a separate bowl, whisk together the dry ingredients: 1 and 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1 and 1/2 teaspoons ground cinnamon, and 1 teaspoon pumpkin pie spice. This helps distribute the dry ingredients evenly throughout the dough.

5. Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed to prevent the flour from flying everywhere. Continue mixing until the dough just comes together—don’t over-mix, or the cookies may turn out dense.

6. Fold in the Chocolate Chips

Add 1/2 cup semi-sweet chocolate chips to the dough and fold them in with a spatula or spoon. Be sure the chocolate chips are evenly distributed throughout the dough.

7. Scoop the Dough

Using a cookie scoop or a tablespoon, scoop out dough portions about 1.5 tablespoons in size and drop them onto the prepared baking sheets, spacing them about 2 inches apart. If you like, press a few extra chocolate chips into the top of each cookie for a little extra chocolatey goodness.

8. Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers have set but are still soft. They may look slightly underbaked in the center, but they will firm up as they cool.

9. Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will ensure that they hold their shape and don’t fall apart.

How to Serve Pumpkin Chocolate Chip Cookies

These cookies are perfect for so many occasions. Here are some ideas for serving:

• With a Hot Beverage: Serve these cookies with a cup of hot cocoa, tea, or coffee for a cozy treat on a chilly day.
• As a Dessert: These cookies make a fantastic dessert after dinner or as a sweet addition to a holiday meal. You can serve them as a part of a fall dessert spread, alongside pies and other baked goods.
• For Gifting: Package these cookies in a decorative tin or jar with a pretty ribbon to give as a gift to friends or family.
• For Breakfast or Snack: Enjoy one or two with a glass of milk for an easy breakfast or an afternoon snack.

Storing Pumpkin Chocolate Chip Cookies

To store your cookies and keep them fresh:

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week. If you’ve made a large batch, you can freeze some for later.
• Freezing: Place the cookies in a single layer in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy them, just pull them out of the freezer and allow them to thaw for a few minutes before eating.

Nutrition Facts (per cookie)

Calories	Fat	Carbohydrates	Protein
120	7g	16g	1g

Conclusion

These Pumpkin Chocolate Chip Cookies are a must-try fall recipe! The combination of pumpkin, cinnamon, and chocolate chips creates a delicious treat that everyone will love. Whether you’re baking for a family gathering or just enjoying a snack on your own, these cookies are sure to be a hit. The soft and chewy texture, combined with the rich pumpkin flavor, makes these cookies the perfect fall dessert.