Pumpkin Chocolate Chip Cookies Recipe

Introduction

These Pumpkin Chocolate Chip Cookies combine the warm flavors of autumn spices with the rich sweetness of chocolate chips. Soft and chewy, they make a perfect treat for cozy afternoons or holiday gatherings.

Ingredients

• 1 cup canned pumpkin puree
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup semi‑sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. Step 2: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
3. Step 3: Beat in the pumpkin puree, egg, and vanilla extract until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Step 5: Gently stir the dry ingredients into the wet mixture until just combined—avoid overmixing to keep cookies tender.
6. Step 6: Fold in the semi-sweet chocolate chips evenly throughout the dough.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, substitute half the brown sugar with white sugar.
• Add a pinch of ground cloves or ginger to enhance the autumn spice flavors.
• Use dark chocolate chips or chunks for a richer chocolate taste.
• Chill the dough for 30 minutes before baking to help cookies hold their shape.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed bag for up to 3 months. To reheat, warm in the oven at 300°F (150°C) for 5–7 minutes to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin that has been cooked and pureed until smooth. Make sure it is well-drained so the dough doesn’t become too wet.

Do these cookies freeze well?

Absolutely. Freeze baked cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the oven before serving.

Pumpkin Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.5 from 70 reviews

These Pumpkin Chocolate Chip Cookies combine the warm flavors of cinnamon and nutmeg with the rich sweetness of chocolate chips and moist pumpkin puree. Perfect for fall or any time you crave a soft, flavorful cookie, they offer a delightful twist on a classic treat with a tender, chewy texture.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup canned pumpkin puree
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Add-ins

• 1 cup semi‑sweet chocolate chips

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy. This incorporates air for a tender cookie texture.
3. Add Wet Ingredients: Beat in the canned pumpkin puree, large egg, and vanilla extract until fully combined, creating a smooth wet mixture.
4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
5. Mix Dry Ingredients into Wet Mixture: Gently stir the dry ingredients into the wet pumpkin mixture until just combined, being careful not to overmix to keep the cookies tender.
6. Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the dough, ensuring they are evenly spread throughout.
7. Portion and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers still appear slightly soft, indicating chewy texture.
9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to wire racks to cool completely, preventing breakage.

Notes

• For softer cookies, slightly underbake and allow to cool on the baking sheet.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
• Make sure the butter is softened, not melted, for proper creaming.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies can also be frozen for up to 3 months; thaw at room temperature before serving.

Keywords: pumpkin cookies, chocolate chip cookies, fall baking, cinnamon cookies, pumpkin puree desserts