I absolutely love how these Pumpkin Chocolate Chip Cookies Recipe come together—there’s something magical about blending the warm, cozy flavors of pumpkin and spices with the sweet, melty pockets of chocolate chips. The texture manages to strike a perfect balance between soft and chewy, which always wins over my family and friends. I find these cookies work wonderfully for fall gatherings or whenever you need a little comforting sweetness with a seasonal twist.
When I first tried this recipe, I was excited to discover how the pumpkin puree adds moisture without making the cookies cakey or dense. You’ll also enjoy how the cinnamon and pumpkin pie spice bring that nostalgic, spiced aroma that feels like home in every bite. Trust me, once you bake a batch, you’ll want to keep this Pumpkin Chocolate Chip Cookies Recipe in your rotation all year round!
Why You’ll Love This Recipe
- Perfect Texture: Soft, chewy, and just moist enough thanks to the pumpkin puree.
- Flavor Packed: The cozy spices combined with chocolate chips bring a delightful balance of sweet and warm flavors.
- Simple Ingredients: Uses pantry staples and canned pumpkin, so it’s easy to whip up anytime the craving hits.
- Great for Sharing: These cookies hold up well for gifting, parties, or just a treat for the week ahead.
Ingredients You’ll Need
Each ingredient here plays a role in bringing out that classic Pumpkin Chocolate Chip Cookies Recipe flavor and texture you’ll love. Plus, I’ll share little tips for choosing the best options to help your cookies turn out perfect every time.
- Pumpkin puree: Go for canned 100% pumpkin puree, not pumpkin pie filling, to control sweetness and spices perfectly.
- Granulated sugar: Sweetens the cookies evenly without overpowering the pumpkin’s natural flavor.
- Vegetable oil: Keeps cookies tender; I’ve swapped in canola oil without a hitch.
- Large egg: Binds everything together and adds richness.
- Vanilla extract: Adds warmth and depth to the batter—don’t skip this!
- Baking soda: Helps the cookies rise and keeps them from being flat.
- Milk: Just a splash to activate the baking soda and add moisture.
- All-purpose flour: The base that gives these cookies structure while staying soft.
- Baking powder: Works with baking soda for a nice lift and chewiness.
- Ground cinnamon: A must for that classic spice note.
- Pumpkin pie spice: Brings the full warm, spiced experience; feel free to add a bit more if you love cozy spices like I do.
- Fine sea salt: Balances the sweetness beautifully and amps up all the flavors.
- Chocolate chips: I like to mix semi-sweet and milk chocolate for a melty, complex flavor—don’t be shy to add extra on top for eye appeal and indulgence!
Variations
One of the things I love about this Pumpkin Chocolate Chip Cookies Recipe is how easy it is to personalize. Whether you want to add nuts, switch up the spices, or try a frosting, you can make it your own based on what you like or have on hand.
- Nutty Upgrade: My family goes crazy when I toss in chopped walnuts or pecans for some crunch and contrast to the soft cookie.
- Extra Spice Boost: I sometimes add an extra teaspoon of pumpkin pie spice or include a pinch of nutmeg for a more pronounced fall vibe.
- Cream Cheese Frosting: For a special occasion, I frost these cookies with a tangy cream cheese frosting—like little pumpkin-flavored treats!
- Gluten-Free Option: I’ve experimented by swapping all-purpose flour with a gluten-free blend and had success when watching baking times closely.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Get Ready and Prep Your Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Trust me, this prep step saves clean-up headaches later and helps the cookies bake evenly without sticking.
Step 2: Mix Your Wet Ingredients
In a large bowl, stir together the pumpkin puree, granulated sugar, vegetable oil, vanilla extract, and egg until smooth and well combined. I like to dissolve the baking soda in the milk separately and then stir it into this mixture—that little trick helps activate the soda fully for fluffier cookies.
Step 3: Combine Your Dry Ingredients
In another bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and sea salt. Making sure your spices are fresh really shines here—freshly ground or replaced spices pack much more punch.
Step 4: Bring It All Together
Slowly fold the dry ingredients into the wet pumpkin mixture until you still see a few streaks of flour—don’t overmix here or the cookies might turn out tougher. Then fold in your chocolate chips, gently mixing just until combined. I usually start with 1 cup of chips and add more if I’m feeling indulgent.
Step 5: Shape and Bake the Cookies
Use a medium cookie scoop or spoon to drop dough balls about 2 inches apart on your lined baking sheet. For extra chocolatey goodness, sprinkle a few extra chips on top of each one before baking. Pop them in the oven for 10 to 13 minutes—start checking at 10 minutes by inserting a toothpick in the center; it should come out clean, and the cookie bottoms will be lightly browned. If not quite done, bake one or two more minutes.
Step 6: Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes—this helps them set up a bit before moving to a cooling rack to finish. You’ll notice the flavors deepen if you can wait a day before digging in, but I totally understand if that’s impossible!
Pro Tips for Making Pumpkin Chocolate Chip Cookies Recipe
- Longer Spice Life: Store your pumpkin pie spice mix in a sealed jar away from light to keep the flavors vibrant in your cookies.
- Don’t Overmix: It’s tempting to mix the flour in thoroughly, but stopping when you see some streaks ensures your cookies stay tender and chewy.
- Extra Chocolate Chips on Top: Adding a few chocolate chips on top before baking gives a gorgeous look and extra melty bites.
- Check Oven Temperature: I learned the hard way to use an oven thermometer—sometimes ovens run hot, and cookies can burn quickly. Adjust baking time accordingly.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
I usually keep it simple by just adding extra melty chocolate chips on top before baking, but if you’re feeling fancy, a light dusting of powdered sugar or a drizzle of white chocolate offers a beautiful contrast. For holiday occasions, a sprinkle of crushed candied pecans or a touch of edible gold glitter can make these cookies feel extra special.
Side Dishes
These cookies are fantastic alongside a warm cup of chai tea, hot apple cider, or even your favorite pumpkin spice latte. If you want to turn your cookie break into a dessert plate, serve with a scoop of vanilla ice cream or a dollop of whipped cream—the flavors play so well together!
Creative Ways to Present
For a lovely gift, I like to stack these cookies in a clear jar layered with parchment paper and tie with a rustic ribbon—it’s such a charming way to share homemade goodness. And if you’re hosting a fall party, arranging them on a wooden board with mini pumpkins and cinnamon sticks creates an inviting, festive presentation that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, and they stay soft and delicious for about 4 days. The best part? Flavors actually mellow and become more pronounced after resting overnight, so if you can wait, you’ll be rewarded with tastier bites.
Freezing
I’ve frozen these cookies successfully both baked and unbaked. For baked cookies, wrap them well in plastic wrap, then seal in a freezer bag for up to 3 months. To freeze unbaked dough, scoop balls onto a tray, freeze until firm, then transfer to a bag. This way you can bake fresh cookies whenever you want!
Reheating
To bring frozen or stored cookies back to life, I pop them in a 300°F oven for about 5 minutes or microwave for about 10 seconds. This warming method melts the chocolate just right and revives that soft, fresh-baked texture you want.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree in this recipe?
Yes, you can! Just be sure to roast and puree the fresh pumpkin thoroughly, removing excess water by either straining or cooking it down to avoid adding too much moisture, which can affect the cookie texture. Substituting in equal amounts works, but the canned pumpkin is more convenient and consistent.
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Why do the cookies sometimes turn out flat or dense?
If you overmix the dough, particularly after adding the flour, the cookies can become tough and dense. Make sure to mix until just combined. Also, check your baking powder and soda are fresh, as old leavening agents can cause flat cookies.
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Can I make these cookies vegan?
Absolutely! Substitute the egg with a flax or chia egg, use a plant-based milk, and replace the chocolate chips with dairy-free versions. The texture might be slightly different, but you’ll still get that cozy pumpkin-chocolate goodness!
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What’s the best way to keep these cookies soft?
Store them in an airtight container with a slice of bread or a damp paper towel inside (not touching the cookies) to retain moisture. Avoid refrigeration as it can dry them out faster.
Final Thoughts
Honestly, this Pumpkin Chocolate Chip Cookies Recipe has become one of my fall favorites because it’s both easy and incredibly satisfying. I love how it feels like a warm hug in cookie form and how versatile it is for gifts, snacks, or an everyday treat. I hope you enjoy making these as much as I do—give them a try and watch your kitchen fill with that irresistible pumpkin-spice-and-chocolate aroma!
Print
Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 to 13 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin and spices with melty chocolate chips for a soft, chewy treat perfect for fall or any time you crave a seasonal twist on classic cookies. Moist and lightly spiced, they’re easy to make and sure to become a favorite.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil (can substitute with canola oil)
- 1 large egg
- 1 Tablespoon vanilla extract
- 1 teaspoon milk
- 1 teaspoon baking soda
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (add an extra teaspoon for more spice)
- ½ teaspoon fine sea salt
Add-ins
- 1-2 cups chocolate chips (mix of semi-sweet and milk chocolate preferred, plus more for topping)
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a baking mat to prevent sticking.
- Combine Wet Ingredients: In a large bowl, stir together 1 cup canned pumpkin puree, 1 cup granulated sugar, ½ cup vegetable oil, 1 Tablespoon vanilla extract, and 1 large egg until the mixture is smooth and well blended. In a small bowl, dissolve 1 teaspoon baking soda in 1 teaspoon milk and add this to the wet ingredients, stirring gently to incorporate.
- Mix Dry Ingredients: In a separate large bowl, whisk 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and ½ teaspoon fine sea salt until evenly combined.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet pumpkin mixture just until you still see a few streaks of flour. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in 1 to 2 cups of chocolate chips until evenly distributed through the batter.
- Form and Bake: Using a medium cookie scoop or spoon, drop cookie dough about 2 inches apart onto the prepared baking sheet. Optionally, add a few extra chocolate chips on top of each cookie for a decorative finish. Bake in the preheated oven for 10 to 13 minutes until a toothpick inserted in the center comes out clean and the cookie bottoms turn lightly golden. If needed, check at 10 minutes and bake for 1 to 2 additional minutes for doneness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Optional mix-ins or toppings: chopped nuts, cream cheese frosting, or homemade pumpkin pie spice (extra teaspoon for more spice).
- Storage: Store cookies in a covered container at room temperature for up to 4 days, or freeze for up to 3 months. These cookies develop deeper flavor after resting and taste best once fully cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
