Pumpkin Chocolate Chip Cookies

Why You’ll Love This Recipe

Pumpkin Chocolate Chip Cookies bring together the cozy warmth of pumpkin spice and the rich indulgence of chocolate chips. These soft, cake-like cookies are a perfect fall treat, combining a tender crumb with gooey chocolate in every bite. They’re easy to make, irresistibly flavorful, and great for seasonal gatherings or as a comforting snack with coffee or tea.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flour
baking soda
ground cinnamon
ground nutmeg
ground ginger
salt
unsalted butter
granulated sugar
brown sugar
pumpkin puree
egg
vanilla extract
semi-sweet chocolate chips

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth.

Mix in the pumpkin puree, egg, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.

Fold in the chocolate chips evenly.

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 10 minutes
Total time: 35-40 minutes

Variations

Add chopped walnuts or pecans for extra crunch.
Use white chocolate chips or dark chocolate chunks for a twist.
Add a pinch of cloves for deeper spice notes.
Try a drizzle of cream cheese glaze for extra decadence.

storage/reheating

Store in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week or freeze for up to 2 months.
To reheat, microwave for 10-15 seconds to restore softness.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-pureed and not too watery.

Why are my cookies more cake-like?

The pumpkin adds moisture, giving these cookies a soft, cake-like texture.

Can I skip the spices?

You can, but the spices enhance the pumpkin flavor significantly.

Can I make them vegan?

Yes, use plant-based butter, a flax egg, and vegan chocolate chips.

Do these cookies spread while baking?

Not much—expect a soft, puffy cookie unless the dough is chilled less.

Can I double the recipe?

Absolutely, it scales well for larger batches.

What kind of chocolate chips work best?

Semi-sweet chips offer the best balance, but milk or dark also work well.

Are these cookies overly sweet?

No, the pumpkin balances the sweetness nicely.

Can I make the dough ahead?

Yes, refrigerate up to 48 hours before baking.

Are these good for gifting?

Yes, they make excellent seasonal gifts when packaged attractively.

Conclusion

Pumpkin Chocolate Chip Cookies are the perfect blend of fall flavors and comforting sweetness. Whether you’re baking for a holiday, a potluck, or simply for yourself, these cookies are sure to become a seasonal staple in your kitchen.

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