If you’re looking to usher in autumn’s cozy charm or simply crave something irresistibly delicious, Pumpkin Chocolate Chip Cookies should top your baking list. These dreamy, pillowy cookies are the mouthwatering union of rich pumpkin purée and melty chocolate chips, seasoned with warm spices that will fill your kitchen with the familiar, nostalgic aroma of fall. Every bite is a soft, cakey hug that’s perfect any time of year, whether you’re cozying up with a cup of coffee or sharing a plate with friends.
Ingredients You’ll Need
Each ingredient in these Pumpkin Chocolate Chip Cookies is handpicked for flavor and balance—think buttery richness, subtle spice, and decadent chocolate. Gather your basics and a few pantry favorites to create cookies you’ll want to bake again and again!
- ½ cup unsalted butter, softened: Provides a rich, creamy base and keeps the cookies tender.
- ½ cup granulated sugar: Adds sweetness and helps create a delicate crumb.
- ½ cup brown sugar, packed: Brings a hint of molasses for chewiness and depth of flavor.
- ¾ cup canned pumpkin purée: The star ingredient—gives moisture, lovely color, and a subtle pumpkin taste.
- 1 large egg: Binds everything together, enhancing texture.
- 1 teaspoon vanilla extract: Lends warmth and elevates the flavor profile.
- 1½ cups all-purpose flour: Forms the backbone of the cookie and ensures soft, cakey results.
- ½ teaspoon baking soda: Helps the cookies rise for that perfectly tender bite.
- ½ teaspoon baking powder: Adds extra lift, keeping every cookie light and fluffy.
- ½ teaspoon salt: Balances sweetness and brings out all the flavors.
- 1½ teaspoons ground cinnamon: Infuses the dough with warmth and classic autumn notes.
- ½ teaspoon ground nutmeg: Adds a toasty, slightly nutty aroma that pairs beautifully with pumpkin.
- ¼ teaspoon ground cloves: Delivers an earthy, spicy kick that deepens the flavor.
- 1 cup semi-sweet chocolate chips: Each melty morsel brings bursts of chocolatey joy in every bite.
How to Make Pumpkin Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Begin by preheating your oven to 350°F. Line two baking sheets with parchment paper—this makes for easy cleanup and keeps your cookies from sticking or spreading too much. Getting organized at the start saves time and ensures every batch bakes up perfectly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar. You want the mixture to be light and fluffy—this step is key to creating that tender, melt-in-your-mouth texture that sets these Pumpkin Chocolate Chip Cookies apart.
Step 3: Incorporate Pumpkin, Egg, and Vanilla
Add the pumpkin purée, egg, and vanilla extract to your creamed mixture. Beat until everything is fully combined. This is when your dough will start smelling like pumpkin pie, and you’ll notice the batter turning a gorgeous autumnal shade.
Step 4: Whisk and Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Mixing these separately ensures the leavening agents and spices are evenly distributed, so every bite bursts with warm, consistent flavor.
Step 5: Bring Wet and Dry Together
Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Take care not to over-mix—just enough so everything is incorporated. This step helps keep those Pumpkin Chocolate Chip Cookies delightfully soft and cakey.
Step 6: Fold in the Chocolate Chips
Now it’s time for the chocolate magic. Gently fold in the semi-sweet chocolate chips until they’re evenly dispersed throughout the dough. Each spoonful of dough should promise plenty of chocolate in every finished cookie.
Step 7: Scoop and Space
Use a rounded tablespoon to drop dollops of dough onto your prepared baking sheets, spacing them about 2 inches apart. This gives your cookies room to bake up fluffy without merging into each other. Embrace the slightly rustic, homemade shapes—every cookie is unique!
Step 8: Bake to Perfection
Bake for 10 to 12 minutes, just until the cookies are set and lightly golden on the edges. Don’t overbake—these cookies are meant to be extra soft! Let them cool on the pan for five minutes before transferring to a wire rack to finish cooling (if you can wait that long to eat them!).
How to Serve Pumpkin Chocolate Chip Cookies
Garnishes
A simple dusting of powdered sugar can make these Pumpkin Chocolate Chip Cookies look extra inviting. For a special touch, drizzle with a bit of melted chocolate or top with a scattering of chopped pecans just as the cookies come out of the oven. The added texture is pure bliss.
Side Dishes
Enjoy your cookies alongside a frothy latte, a mug of spiced chai, or a tall glass of cold milk—classic pairings that highlight the sweet, spiced flavors. For a pleasing dessert platter, add apple slices or a scoop of vanilla ice cream for a creamy, cool contrast to the warm cookies.
Creative Ways to Present
Stack them in a mason jar wrapped with ribbon for a thoughtful homemade gift, or arrange your Pumpkin Chocolate Chip Cookies in a cute basket lined with a festive napkin. For parties, plate them on a tiered dessert stand with orange and brown candies to match the season’s mood.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, keep your Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to four days. The cookies will stay moist and flavorful, perfect for grab-and-go snacks or last-minute treats.
Freezing
If you’d like to enjoy them even longer, freeze the baked cookies in a zip-top bag or freezer-safe container for up to three months. You can also freeze unbaked dough balls—just bake straight from the freezer, adding a minute or two to the bake time for cookies as fresh as day one.
Reheating
To restore that fresh-from-the-oven warmth, pop a cookie or two in the microwave for about 10 seconds. If reheating a larger batch, arrange them on a baking sheet and warm in a 300°F oven for about five minutes. This brings back their softness and enhances the chocolate’s meltiness.
FAQs
Why are my Pumpkin Chocolate Chip Cookies extra cakey?
Pumpkin adds moisture, which naturally gives these cookies their cakey texture. If you prefer a slightly chewier cookie, reduce the pumpkin purée a little and chill the dough before baking.
Can I use fresh pumpkin instead of canned?
Yes! Just make sure your homemade pumpkin purée is thick and not watery for the best texture. Allow it to drain or blot excess moisture if needed—too much water can make your cookies too soft.
Are Pumpkin Chocolate Chip Cookies suitable for freezing?
Absolutely—they freeze beautifully, baked or unbaked. Stash cooled cookies in a freezer bag or freeze dough balls to bake off whenever a craving strikes. Always let cookies come to room temperature or warm before enjoying.
Can I substitute the chocolate chips with another mix-in?
Definitely! Try white chocolate chips, chopped pecans, dried cranberries, or even toffee bits for a unique twist on your Pumpkin Chocolate Chip Cookies. Mix and match to suit your taste or the season.
What’s the best way to keep these cookies soft?
Store your cookies in a tightly sealed container, and if you want them extra soft, tuck a slice of bread in with them. The cookies will absorb the moisture and stay tender for days without turning soggy.
Final Thoughts
If you’re ready to embrace cozy baking and fill your home with sweet, spiced aromas, there’s nothing like these Pumpkin Chocolate Chip Cookies to delight your senses. Pour yourself a cup of something warm and treat yourself—you might just discover a new fall favorite to share with everyone you love.
Print
Pumpkin Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Chocolate Chip Cookies are a delightful treat perfect for fall. Soft, cake-like cookies filled with warm spices and gooey chocolate chips, they are sure to be a hit with everyone.
Ingredients
Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup canned pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Combine Wet Ingredients: Beat in the pumpkin, egg, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the cookies are set and lightly golden on the edges.
- Cool: Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- These cookies are soft and cakey thanks to the pumpkin.
- For a chewier texture, reduce the pumpkin purée slightly and chill the dough for 30 minutes before baking.
- Store in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
