Hey y'all! Ready to infuse your kitchen with cozy fall vibes? These Pumpkin Chocolate Chip Cookies are irresistibly soft, loaded with gooey chocolate chips, and kissed with warm spices like cinnamon and nutmeg. Whether it’s a holiday gathering, a bake sale, or just a sweet treat for yourself, these cookies always hit the spot. Let’s get baking!
Why You'll Love This Pumpkin Chocolate Chip Cookies Recipe
- Super moist and chewy texture thanks to real pumpkin puree.
- Loaded with cozy spices and melty chocolate chips for amazing flavor.
- Quick and easy to make—no chilling required!
- Perfect for fall gatherings, lunchbox treats, or anytime cravings.
- Stores well for days, so you can enjoy them throughout the week.
Pumpkin Chocolate Chip Cookies Ingredients
- ½ cup (113g) unsalted butter, melted
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- ⅔ cup (150g) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup (170g) semisweet chocolate chips
How to Make Pumpkin Chocolate Chip Cookies
Step 1: Prepare Your Baking Equipment
Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper for easy cleanup and even baking.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and fluffy. Add in the pumpkin puree and vanilla extract, mixing until well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients into the wet ingredients, stirring just until combined—don’t overmix.
Step 4: Add Chocolate Chips
Fold in the chocolate chips using a spatula, making sure they’re evenly distributed throughout the dough.
Step 5: Scoop and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 11-13 minutes, or until the edges are set and the tops look just dry. Don’t overbake—slightly underbaked means extra chewy!
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store for later!
Pumpkin Chocolate Chip Cookies Notes
- Blot your pumpkin puree with a paper towel to remove excess moisture and avoid cakey cookies.
- Use high-quality chocolate chips for the best melty results—check out Serious Eats' chocolate chip guide.
- For even-sized cookies, use a cookie scoop for portioning the dough.
Pumpkin Chocolate Chip Cookies Variations
- Gluten-Free: Swap in a 1:1 gluten-free flour blend for the all-purpose flour.
- Nutty Crunch: Add ½ cup chopped pecans or walnuts to the dough.
- White Chocolate Swap: Substitute white chocolate chips for a sweeter twist.
Required Equipment for Pumpkin Chocolate Chip Cookies
- Mixing bowls (one large, one medium)
- Whisk or electric hand mixer
- Rubber spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
- Cookie scoop (optional)
How to Store Pumpkin Chocolate Chip Cookies
Store these cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, add a slice of bread to the container (it helps retain moisture!). You can freeze baked cookies for up to 2 months—thaw at room temperature before enjoying.
Serving Suggestions and Pairings for Pumpkin Chocolate Chip Cookies
- Pair with a hot pumpkin spice latte or chai tea for a cozy treat.
- Stack with a scoop of vanilla ice cream for a decadent dessert sandwich.
- Serve alongside a glass of cold milk for the ultimate classic combo.
Pumpkin Chocolate Chip Cookies Pro Tips
- Don’t skip blotting the pumpkin—extra moisture can make your cookies cakey (learn more about why here).
- For bakery-style cookies, press a few extra chocolate chips on top right before baking.
- Let the cookies cool completely before storing to prevent sogginess (see cookie storage tips from King Arthur Baking).
Pumpkin Chocolate Chip Cookies FAQ
- Can I use homemade pumpkin puree?
- Yes! Just make sure it’s thick and not watery; blot with paper towels if needed.
- Can I make the dough ahead?
- Absolutely. Chill the dough in the fridge for up to 48 hours; let sit at room temp for 10 minutes before baking.
- Why are my cookies cakey instead of chewy?
- Too much moisture from the pumpkin or over-mixing the dough can lead to cakey cookies. Blot your pumpkin and mix just until combined.
- Prep Time: 15 minutes
- Bake Time: 12 minutes (per batch)
- Total Time: 27 minutes
- Yield: About 24 cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- ¾ cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
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3In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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4Beat in the pumpkin puree, egg, and vanilla extract until well combined.
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5Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
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6Drop tablespoonfuls of dough onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are set. Cool on a wire rack before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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