Pumpkin Chocolate Chip Cookies

Name: Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled; 1/4 cup (50g) packed light or dark brown sugar; 1/2 cup (100g) granulated sugar; 1 teaspoon pure vanilla extract; 6 Tablespoons (86g) pumpkin puree; 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled); 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 and 1/2 teaspoons ground cinnamon; 1 teaspoon store-bought or homemade pumpkin pie spice; 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops

By:

Alejandro

Published:

September 19, 2025

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Pumpkin Chocolate Chip Cookies are one of those recipes that fill your kitchen with warmth and cozy vibes, especially when those fall days start to roll in. Who doesn’t love the scent of pumpkin and chocolate wafting through the air, reminding us of crisp leaves and sweater weather? These cookies are simple to whip up and deliver that perfectly chewy texture that makes you reach for just one more. Plus, they’re an excellent way to impress family and friends without spending hours in the kitchen. Just picture yourself sharing warm cookies with a chilled glass of milk or a steaming cup of coffee. Sounds delightful, right? You’re in for a treat as we navigate through this easy and satisfying recipe for Pumpkin Chocolate Chip Cookies. Let’s get started on making this scrumptious fall delight!

Why This Recipe Works

This Pumpkin Chocolate Chip Cookies recipe achieves a chewy texture by omitting eggs and using melted butter. Many of us find that melted butter brings a rich flavor while keeping the texture pleasantly moist. The addition of cinnamon and pumpkin pie spice enhances the cozy flavors we all love during this season. One tip here is to blot the pumpkin puree—you wouldn’t want excess moisture messing up your dough. This ensures the dough remains soft, yielding cookies that are chewy yet not too dense.

Why You’ll Love This Pumpkin Chocolate Chip Cookies

These cookies are perfect for fall since they combine the beloved flavors of pumpkin and chocolate in every bite. Imagine sinking your teeth into a warm, delicious cookie, with spices tickling your taste buds while sweet chocolate melts in your mouth. Plus, they’re incredibly easy to make. You won’t need complex techniques or hard-to-find ingredients, making them accessible for cooks of any skill level. Whether you’re a novice baker or a seasoned pro, this recipe is sure to impress.

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
1/4 cup (50g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons (86g) pumpkin puree
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice
1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops

Mixing Wet Ingredients

In a medium bowl, begin by whisking together the melted butter, brown sugar, and granulated sugar. Mix until no lumps of brown sugar remain. Next, you’ll combine the vanilla extract and blotted pumpkin puree into the mixture until it’s smooth. This blend is important because it brings together the flavors cohesively, so set it aside once you reach a silky consistency.

Preparing Dry Ingredients

Now, let’s tackle the dry ingredients. Grab a large bowl and whisk together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice. This is a crucial step since it ensures all the dry components are evenly mixed, allowing for the best results.

Combining Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients, and mix gently using a large spoon or rubber spatula. You want to be careful here; just mix until the ingredients are combined. The dough ends up being very soft, which is normal. Now, gently fold in 1/2 cup of semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the dough. This way, every bite will be a chocolatey surprise!

Chilling the Dough

Next, cover the dough and chill it for about 30 minutes. This is a little secret to enhancing the cookie’s chewiness. Alternatively, if you want to prepare ahead, you can store it in the fridge for up to 3 days. Trust me, letting it sit only boosts the flavors!

Prepping to Bake

As the dough chills, take this time to preheat your oven to 350°F (177°C). Grab two large baking sheets and line them with parchment paper or silicone mats. This makes cleanup a breeze and helps your cookies bake evenly.

Scooping the Dough

Now it’s time for some fun! Scoop approximately 1.5 tablespoons of cookie dough per cookie and roll them into balls. Arrange the dough balls about 3 inches apart on the baking sheets. Do you want those nice, even cookies? Using the back of a spoon or measuring cup, slightly flatten the tops of each dough ball. This little step helps with spreading during baking.

Baking the Cookies

Now the magic happens! Bake the cookies for 11-12 minutes, or until the edges appear set. The centers will look soft, which is just right. If you notice your cookies didn’t spread as much as you would have liked, flatten them slightly with a spoon when you take them out of the oven. Optionally, you can press in a few extra chocolate chips into the tops of the warm cookies for that extra touch.

Cooling the Cookies

Once they’re out of the oven, let your cookies cool on the baking sheets for at least 10 minutes. This waiting period is essential to let them firm up, enhancing the flavors and texture. They’ll be even chewier the next day, if they last that long!

Storage Tips

To keep those Pumpkin Chocolate Chip Cookies fresh, store them covered at room temperature for up to a week. But if you want them for a special occasion later, you can freeze the cookie dough before baking. Just imagine having fresh cookies ready for last-minute treats!

Serving Suggestions

Pair these delicious cookies with a warm cup of coffee or a glass of cold milk. The contrast balances the rich flavors perfectly. They’re excellent for sharing at gatherings or simply enjoying during cozy evenings at home. Either way, they are sure to be a hit!

Variations

Gluten-Free: If you need a gluten-free option, substitute all-purpose flour with a gluten-free blend.
Nutty Addition: Consider mixing in chopped walnuts or pecans for extra crunch.
Healthier Twist: Try using coconut sugar instead of brown and granulated sugar for a more wholesome option.

Tips for Success

Make sure your pumpkin puree is blotted well. Excess moisture can lead to cookies that are too wet.
Chilling the dough is key for optimal texture.
Don’t skip the step of flattening the dough balls; it helps ensure even baking and spread.

FAQs

1. Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works great; just remember to blot it to remove excess moisture.

2. How can I make these cookies more chocolatey?
Feel free to add in more chocolate chips or even mix in some chocolate chunks if you’re a chocolate lover.

3. Can I freeze the cookie dough?
Yes! You can freeze the cookie dough before baking. Just thaw it in the fridge before you’re ready to bake.

4. How should I store the cookies?
Keep them in an airtight container at room temperature for up to a week for the best taste.

5. What can I use instead of butter?
You can switch it out for coconut oil or a dairy-free butter alternative if you prefer.

These Pumpkin Chocolate Chip Cookies are not just a treat but an experience, beautifully marrying the earthiness of pumpkin with sweet chocolate. They promise to bring comfort and joy to your kitchen. Enjoy them warm, share with loved ones, or savor them on your own – either way, you won’t be disappointed!