Pumpkin Chocolate Chip Cookies Recipe

I absolutely love sharing this Pumpkin Chocolate Chip Cookies Recipe because it’s just so comforting and delicious. There’s something magical about the way pumpkin blends with warm spices and sweet chocolate chips—these cookies feel like a hug on a chilly day. Whether you’re baking for a cozy afternoon treat or bringing a seasonal dessert to a party, these cookies always hit the spot.

When I first tried this Pumpkin Chocolate Chip Cookies Recipe, I was surprised at how moist and tender they turned out, without being cakey. They’re perfect for when you want a cookie that’s soft and flavorful but still has a little bite. Plus, the recipe is super straightforward, so even if you’re new to baking, you’ll find it easy and foolproof.

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Ingredients You’ll Need

The ingredients for this Pumpkin Chocolate Chip Cookies Recipe come together with familiar flavors that balance each other perfectly. From warm spices to gooey chocolate chips, each item plays an important role, and I’ve included some shopping tips to make your baking easier.

• All-purpose flour: Make sure to spoon and level the flour for accurate measurement to keep your cookies from turning dense.
• Baking powder: Helps the cookies rise just enough to stay tender without puffing up too much.
• Baking soda: Adds a subtle lift and balances the acidity of the pumpkin.
• Ground cinnamon: The star spice that gives these cookies their cozy fall flavor.
• Ground ginger: Adds a gentle warmth, but if you only have fresh ginger, use a small pinch.
• Ground nutmeg: For depth and a bit of sweetness in the spice mix.
• Ground cloves: Just a touch adds complexity without overwhelming.
• Salt: Enhances all the flavors and balances the sweetness perfectly.
• Granulated sugar: Provides crispness around the edges.
• Light-brown sugar: Adds moisture and that classic cookie chewiness.
• Vegetable oil: Makes the cookies tender; I’ve found it keeps them moist longer than butter in this recipe.
• Large egg: Binds everything together and helps with structure.
• Vanilla extract: Elevates all the flavors and adds richness.
• Canned pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling—makes a world of difference in flavor and texture.
• Semi-sweet chocolate chips: The melty chocolate chunks are key to the indulgence factor here.

Variations

I love that this Pumpkin Chocolate Chip Cookies Recipe is a great canvas for your own spin. I often tweak the spices or swap out chocolate chips for something a little different — don’t be shy to play around, you’ll be surprised how well it holds up to tweaks.

• Use pumpkin pie spice: When I want quick flavor, I replace the separate spices with 2 ½ teaspoons of pumpkin pie spice—it’s convenient and perfectly balanced.
• Swap chocolate chips: Try white chocolate or butterscotch chips if you want a sweeter, creamier vibe.
• Make it gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend; just make sure it contains xanthan gum for texture.
• Add nuts: Chopped pecans or walnuts can add a lovely crunch and extra fall flair.

How to Make Pumpkin Chocolate Chip Cookies Recipe

Step 1: Prep your oven and dry ingredients

Start by preheating your oven to 350°F (175°C). Line your baking sheets with silicone mats or parchment paper—this prevents sticking and helps cookies bake evenly. Then, whisk together your flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, cloves, and salt in a bowl. Mixing these dry ingredients well up front means your cookies will have a perfectly even spice distribution.

Step 2: Mix sugars, oil, egg, and pumpkin

Using your stand mixer or hand mixer fitted with a paddle attachment, blend the granulated sugar, brown sugar, and vegetable oil until combined. The mixture will look a bit sandy at first, but that’s okay. Next, add your egg and vanilla extract, mixing until smooth. Finally, blend in the pumpkin puree—this is the secret to keeping your cookies moist and tender.

Step 3: Add flour mixture and chocolate chips

With the mixer on low speed, slowly add the dry flour mixture to the wet ingredients. Don’t overmix here—stop right when the dough is almost combined. The batter will be quite wet, which is normal. Then, fold in the chocolate chips using a rubber spatula. Folding gently ensures the chips get evenly distributed without deflating your batter.

Step 4: Scoop and bake

Drop cookie dough by heaping tablespoons (or use a medium-sized cookie scoop) spaced about 2 inches apart on your lined baking sheets. Bake for 11 to 13 minutes until the edges are just set but the centers still look a little soft. This ensures your cookies stay soft after cooling. Let them rest on the sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Pumpkin Chocolate Chip Cookies Recipe

Garnishes

I usually garnish these cookies simply with a light dusting of powdered sugar or a gentle drizzle of melted white chocolate for a pretty touch. Sometimes I add a sprinkle of cinnamon sugar on top before baking for a little extra sparkle and spice—makes them irresistible!

Side Dishes

These cookies pair beautifully with a warm cup of chai tea or a creamy latte. They also work great alongside a scoop of vanilla ice cream for a simple dessert upgrade that never fails to impress.

Creative Ways to Present

For a festive occasion, I’ve arranged the cookies on a rustic wooden board lined with a gingham cloth and garnished with fresh cinnamon sticks and small pumpkins. It’s a surefire way to add that cozy fall vibe to your dessert table. Wrapping a few in cute cellophane bags tied with twine also makes for darling gifts!

Make Ahead and Storage

Storing Leftovers

Once your cookies are fully cooled, store them in a single layer in an airtight container at room temperature. I find they stay fresh and soft for about 3 to 4 days this way—perfect for a little daily pick-me-up.

Freezing

If you want to save time later, freeze the raw cookie dough scoops on a baking sheet so they harden, then transfer them to a freezer bag. When you’re ready, bake straight from frozen, adding a minute or two to the baking time. The baked cookies freeze well too—just thaw at room temperature before serving.

Reheating

I like to warm leftover cookies in a microwave for about 10 seconds or pop them in a 300°F oven for 3-4 minutes—it revives the softness and melts the chocolate chips just right without turning them hard.

FAQs

Final Thoughts

Honestly, this Pumpkin Chocolate Chip Cookies Recipe has become one of my go-to comfort bakes every fall. It’s easy, rewarding, and the perfect blend of seasonal spices with rich chocolate. You really can’t go wrong, and I promise once you try it, you’ll want to make it all season long. So grab your mixing bowl and pumpkin, and get baking—I think you’re going to love these as much as my family does!

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