When fall rolls in, there’s nothing cozier than the aroma of warm spices and pumpkin wafting from the oven. These Pumpkin Chocolate Chip Cookies are a seasonal favorite—soft, cakey, warmly spiced, and studded with rich chocolate chips.
Unlike classic chewy cookies, these have a pillowy texture thanks to the pumpkin puree. They’re perfect for autumn gatherings, lunchbox treats, or enjoying with a hot drink on a chilly day.
Ingredients:
- ½ cup unsalted butter, melted and cooled
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 1¾ 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
- ¼ teaspoon ground ginger
- 1½ cups semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
Preparation:
Step 1: Preheat the Oven
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2: Mix Wet Ingredients
- In a large bowl, whisk together melted butter, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla until smooth and combined.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Step 4: Mix Wet and Dry
- Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix.
Step 5: Fold in Chocolate Chips
- Stir in chocolate chips (and optional nuts) until evenly distributed.
Step 6: Scoop the Dough
- Using a cookie scoop or tablespoon, drop rounded scoops of dough onto prepared baking sheets about 2 inches apart.
Step 7: Bake
- Bake for 10–12 minutes, or until cookies are set and edges are lightly golden. Centers should still look slightly soft.
Step 8: Cool
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Variation:
- Mini chips: Use mini chocolate chips for better chocolate distribution.
- Gluten-free: Swap flour for a 1:1 gluten-free blend.
- Iced cookies: Drizzle with cinnamon glaze or vanilla icing after cooling.
- Pumpkin spice blend: Substitute the individual spices with 2 tsp pumpkin pie spice.
COOKING Note:
Pumpkin puree adds moisture and soft texture but can make cookies cakier. If you want slightly less cakey cookies, press the dough down gently before baking.
Serving Suggestions:
- With a PSL (Pumpkin Spice Latte): The ultimate fall treat pairing!
- Thanksgiving dessert: A great make-ahead cookie tray addition.
- After-school snack: Kid-approved and easy to store.
- Holiday gift: Package in fall-themed tins or treat bags.
Tips:
- Pat pumpkin dry with a paper towel to reduce excess moisture for firmer cookies.
- Don’t skip the spices—they give that classic warm fall flavor.
- For a richer cookie, add white chocolate or butterscotch chips too.
- Store at room temperature for up to 5 days or freeze for up to 2 months.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cooking Time: 10–12 minutes
- Total Time: ~25 minutes
🍽️ Nutritional Information (per cookie, approx. 24 cookies):
- Calories: ~180
- Protein: ~2g
- Carbohydrates: ~25g
- Fat: ~8g
- Sugar: ~14g
- Fiber: ~1g
- Sodium: ~120mg
Values are estimates and may vary depending on ingredients.
❓FAQs
Can I use canned pumpkin pie filling?
- No, use 100% pure pumpkin puree. Pie filling contains added sugar and spices.
Why are my cookies cakey?
- Pumpkin naturally makes cookies soft and cake-like. Press dough slightly before baking if you want them flatter.
Can I freeze these cookies?
- Yes—freeze baked cookies or raw dough balls for up to 2 months.
Can I use fresh pumpkin?
- Yes, but make sure it’s well-puréed and drained of excess moisture.
Do they need to be refrigerated?
- Not necessary. Store at room temp in an airtight container, but you can refrigerate to keep them longer.
Conclusion:
Pumpkin Chocolate Chip Cookies bring the perfect balance of fall flavor and comforting sweetness to every bite. With their tender texture, rich spices, and melty chocolate, they’re everything a seasonal cookie should be.
Bake a batch on a cozy weekend, and let your kitchen fill with the warm, inviting aroma of autumn