If there’s a cookie that perfectly captures the essence of cozy autumn days and festive kitchens, it has to be the Pumpkin Chocolate Chip Cookies Recipe. These little delights combine the warm, comforting flavor of pumpkin with the rich burst of melty chocolate chips, making each bite a perfect balance of sweet and spice. Whether you’re baking for a crowd or just treating yourself, this recipe brings a delicious twist to the classic chocolate chip cookie that’ll have everyone reaching for seconds.
Ingredients You’ll Need
The beauty of this Pumpkin Chocolate Chip Cookies Recipe lies in its simple, yet thoughtfully chosen ingredients. Each one plays a vital role, whether it’s adding structure, flavor, or that irresistible chewy texture that makes pumpkin cookies so special.
- 1 ½ cups all-purpose flour: The base that gives our cookies their structure and chewiness.
- 1 teaspoon baking soda: Helps the cookies rise and achieve a light, tender crumb.
- 1 teaspoon cinnamon: Adds warmth and the classic spicy note that pairs perfectly with pumpkin.
- ½ teaspoon pumpkin pie spice: A blend of spices that deepens the seasonal flavors.
- ½ teaspoon salt: Balances sweetness and enhances all the other flavors.
- ½ cup unsalted butter, softened: Provides richness and a tender texture.
- ½ cup sugar: Sweetens the dough just right without overpowering the pumpkin or spices.
- 1 cup pumpkin puree: The star ingredient that delivers moisture and that unmistakable pumpkin goodness.
- 1 teaspoon vanilla extract: Brings a smooth, sweet fragrance that rounds out the flavor profile.
- 1 egg: Binds ingredients together and adds moisture.
- 1 ½ cups chocolate chips: Melting pockets of rich chocolate that take these cookies to the next level.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Meanwhile, line your baking sheet with parchment paper to ensure your cookies don’t stick and bake evenly. This small step will save you time and heartbreak later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt. Combining these first ensures that the spices are evenly distributed through the flour, giving each cookie that consistent flavor punch.
Step 3: Cream Butter and Sugar, Then Add Pumpkin
Using a separate bowl, beat your softened butter and sugar together until the mixture turns creamy and light. This process aerates the butter, leading to a better texture. Once that’s done, mix in the pumpkin puree, vanilla extract, and egg until smooth and well combined.
Step 4: Bring Wet and Dry Ingredients Together
Gradually add your dry flour mixture into the wet pumpkin batter, stirring gently until just combined—avoid overmixing to keep your cookies tender. Next, fold in those chocolate chips, saving some for sprinkling on top if you want to make your cookies look extra inviting.
Step 5: Scoop the Dough
Using a tablespoon, scoop portions of dough onto your prepared baking sheet, making sure to space each dollop about 2 inches apart. This gives the cookies space to spread without merging into one big cookie.
Step 6: Bake to Golden Perfection
Bake the cookies for 10 to 12 minutes, keeping a close eye on them. You’re looking for lightly golden edges—the telltale sign of perfectly baked pumpkin chocolate chip cookies. Don’t worry if the centers look a bit soft; they’ll set as they cool.
Step 7: Cool and Enjoy
After taking them out of the oven, let the cookies rest on the baking sheet for about 5 minutes. This helps them firm up without breaking apart. Then, transfer them to a wire rack to cool completely before digging in.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
While these cookies are awesome on their own, you can sprinkle a tiny pinch of cinnamon sugar on top just before baking for an extra sweet and spiced finish. Or try a light drizzle of melted white chocolate once they’re cooled for a fancy twist.
Side Dishes
These cookies pair wonderfully with a warm cup of coffee, chai tea, or even a creamy glass of cold milk. For a more decadent dessert spread, serve them alongside apple cider or a dollop of whipped cream.
Creative Ways to Present
Take your Pumpkin Chocolate Chip Cookies Recipe to the next level by stacking them on a rustic wooden board tied with twine for fall gatherings. For a fun idea, sandwich some spiced cream cheese or marshmallow fluff between two cookies for an irresistible treat that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After your cookies have cooled completely, store them in an airtight container at room temperature. They stay fresh and chewy for up to 4 days, making them the perfect make-ahead snack for busy weeks or unexpected guests.
Freezing
You can freeze these cookies to enjoy later by placing them in a single layer on a baking sheet first, freezing until solid, then transferring them to a freezer-safe bag. This prevents them from sticking together and keeps them fresh for up to 3 months.
Reheating
Warm your cookies gently in the microwave for 10 to 15 seconds or place them in an oven at 300°F (150°C) for about 5 minutes. This helps melt the chocolate chips slightly and revives that freshly baked softness perfectly.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works wonderfully and is the easiest option to ensure consistent moisture and texture in your cookies.
What if I don’t have pumpkin pie spice?
No worries—just mix up your own blend with cinnamon, nutmeg, ginger, and a pinch of cloves to approximate that perfect spice balance.
Can I substitute the butter with a healthier fat?
You can try using coconut oil or margarine, but keep in mind this might slightly change the flavor and texture. Butter is key for that rich, tender crumb in this particular recipe.
How do I make these cookies vegan?
Replace the butter with a plant-based alternative, swap the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and use dairy-free chocolate chips to keep these pumpkin chocolate chip cookies vegan-friendly.
Can I add nuts or other mix-ins?
Yes, these cookies are very versatile! Chopped pecans or walnuts add a lovely crunch, and dried cranberries bring a nice tart contrast to the sweet pumpkin and chocolate.
Final Thoughts
Trust me, once you try this Pumpkin Chocolate Chip Cookies Recipe, it’ll quickly become one of your go-to autumn treats. The combination of warm spices, moist pumpkin, and luscious chocolate chips creates a cookie that’s both comforting and exciting to the taste buds. Whether for a holiday party or a cozy night in, these cookies are sure to bring smiles all around—so don’t wait, get baking and enjoy every delicious bite!
Print
Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and moist Pumpkin Chocolate Chip Cookies, combining the warm spices of fall with rich chocolate chips for the perfect seasonal treat. These cookies are easy to make and bake up tender with a hint of pumpkin sweetness, ideal for any occasion or cozy afternoon snack.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
Add-ins
- 1 ½ cups chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt, ensuring the spices are evenly distributed.
- Cream Butter and Sugar, Then Add Wet Ingredients: In a separate large bowl, beat the softened unsalted butter and sugar together until the mixture is creamy and fluffy. Then incorporate the pumpkin puree, vanilla extract, and egg, mixing well to combine all wet ingredients smoothly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing. Stir in the chocolate chips evenly throughout the dough.
- Shape the Cookies: Using a tablespoon, scoop portions of dough and place them on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn a light golden color, indicating they are done while keeping the centers soft.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely for the best texture.
Notes
- You can substitute chocolate chips with white chocolate or butterscotch chips for a different flavor.
- Ensure the butter is softened (not melted) for the best cookie texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For a spicier kick, increase the pumpkin pie spice up to 1 teaspoon.
