Oh, fall baking—that magical time when my kitchen smells like cinnamon, nutmeg, and melted chocolate. And nothing says “autumn” to me quite like a batch of warm Pumpkin Chocolate Chip Cookies. These little beauties are my go-to treat when the leaves start turning—soft, spiced just right, with pockets of melty chocolate in every bite. I’ve been making them for years, tweaking the recipe until it’s just perfect. Whether it’s for a cozy weekend at home or a last-minute potluck, these cookies never disappoint. Trust me, once you try them, you’ll understand why they disappear faster than the pumpkin spice latte at my house!
Why You’ll Love These Pumpkin Chocolate Chip Cookies
Listen, I don’t like to brag, but these cookies? They’re kind of a big deal. Here’s why they’ll become your new fall obsession:
- Soft as a cloud: That pumpkin puree keeps them perfectly chewy for days—no hockey puck cookies here!
- Just the right spice: Cinnamon and nutmeg whisper “autumn” without overpowering the chocolate.
- Chocolate in every bite: I use a whole cup of chips because, well, why wouldn’t you?
- Easier than pie: One bowl, no fancy techniques—just dump, mix, and bake. Even my kid can make them.
And the smell? Oh, your whole house will smell like a pumpkin spice candle—but way better because you get to eat the results!
Ingredients for Pumpkin Chocolate Chip Cookies
Let’s talk ingredients—because great cookies start with the right stuff! Here’s what you’ll need to make these pumpkin chocolate chip wonders:
- 2 cups all-purpose flour: The foundation of our cookie dreams. Spoon it into your measuring cup for accuracy—no packing!
- 1 teaspoon baking soda: Our little leavening helper that gives these cookies just the right lift.
- 1 teaspoon cinnamon + ½ teaspoon nutmeg: The spice duo that makes your kitchen smell like autumn paradise.
- ½ teaspoon salt: Never skip it—this balances all the sweetness like a charm.
- 1 cup pumpkin puree: Canned works perfectly (Libby’s is my go-to), but homemade roasted pumpkin puree makes them extra special if you’re feeling fancy.
- ½ cup granulated sugar + ½ cup packed brown sugar: That “packed” is key—press it firmly into your measuring cup for that caramel-y depth.
- ½ cup softened butter: Real butter only, please! It should give slightly when pressed but not be greasy.
- 1 teaspoon vanilla extract: The flavor booster that makes everything better.
- 1 cup chocolate chips: I use semi-sweet, but milk or dark work too—no judgment here!
Pro tip: If using homemade pumpkin puree, make sure it’s thick—squeeze out excess moisture in a clean towel so your cookies don’t spread too much!
Equipment You’ll Need
You won’t need any fancy gadgets for these pumpkin chocolate chip cookies—just the basics from your kitchen. Here’s my go-to lineup:
- Large mixing bowl: For all that glorious cookie dough action (I sometimes use two—one for dry, one for wet ingredients).
- Baking sheets: Standard half-sheet pans work perfectly—no need to grease if you use…
- Parchment paper: My secret for easy cleanup and no-stick cookies!
- Cookie scoop or spoons: For perfectly portioned dough balls (though I won’t tell if you sneak a taste).
That’s it! Now let’s get baking—your future self will thank you.
How to Make Pumpkin Chocolate Chip Cookies
Alright, let’s get to the fun part – making these pumpkin chocolate chip delights! I’ve broken it down into simple steps so you’ll have perfect cookies every time. Just follow along, and don’t worry – this is practically foolproof!
Step 1: Preheat and Prep
First things first – fire up that oven to 350°F (175°C). While it’s heating, grab your baking sheets and line them with parchment paper. Trust me, this prevents sticking better than greasing the pan, and cleanup is a breeze. Now’s also a good time to take your butter out if you forgot earlier – it should be soft but not melted.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking soda, cinnamon, nutmeg, and salt. I like to sift mine through my fingers to make sure there’s no clumps – especially with the baking soda. This is where the magic starts – these spices will make your kitchen smell amazing already!
Step 3: Combine Wet Ingredients
In another bowl (or your stand mixer if you’re fancy), beat together the pumpkin puree, both sugars, butter, and vanilla. Don’t overmix – just get it nice and smooth. The mixture will look kind of like a pumpkin spiced frosting at this point – resist the urge to eat it with a spoon!
Step 4: Fold in Chocolate Chips
Now the best part! Gradually add your dry ingredients to the wet mixture, stirring just until combined. Then gently fold in those glorious chocolate chips. I like to save a handful to press into the tops of the cookie dough balls before baking – makes them look extra pretty!
Step 5: Bake and Cool
Using a cookie scoop or tablespoon, drop dough onto your prepared sheets (about 2 inches apart – they’ll spread a bit). Bake for 10-12 minutes until the edges are just set but centers still look soft. The secret? They’ll firm up as they cool! Let them rest on the pan for 5 minutes before transferring to a wire rack. If you can wait that long…
Tips for Perfect Pumpkin Chocolate Chip Cookies
After making these cookies more times than I can count, I’ve picked up some tricks that take them from good to “oh-my-gosh-give-me-the-whole-batch” amazing:
- Don’t overmix! Stir just until the flour disappears – overworking the dough makes cookies tough.
- The toothpick lie: Unlike cakes, these should come out with moist crumbs (not clean) – they continue cooking on the hot pan.
- Chill if you can: 30 minutes in the fridge prevents excessive spreading for thicker cookies.
- Size matters: Use a cookie scoop for uniform baking – my #40 scoop (1.5 tbsp) is perfect.
- Fresh spices: If your cinnamon smells like dust, so will your cookies – replace old spices annually.
Oh, and the most important tip? Hide a few for yourself before serving – these disappear fast!
Variations and Substitutions
One of my favorite things about this pumpkin chocolate chip cookie recipe is how easily you can mix it up! Here are some delicious twists I’ve tried over the years:
- Different chips: White chocolate chips with dried cranberries make a gorgeous fall combo, or try dark chocolate chunks for richer flavor.
- Nut lovers: Fold in ½ cup chopped pecans or walnuts for extra crunch—toast them first for maximum flavor!
- Spice it up: Add a pinch of ginger or allspice if you like bolder spice notes.
- Gluten-free: Swap the all-purpose flour for 1:1 gluten-free baking blend—they’ll be slightly denser but still delicious. Check out these gluten-free bread options.
- Dairy-free: Use coconut oil instead of butter and dairy-free chocolate chips for allergy-friendly cookies.
The possibilities are endless—just keep the wet/dry ratios the same and have fun experimenting!
Storing and Reheating Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies stay wonderfully soft for days—if they last that long! Store them in an airtight container at room temperature with a slice of bread (the bread keeps them moist). For a warm, fresh-baked feel, pop one in the microwave for 10 seconds—just enough to make those chocolate chips gooey again. Freezer tip: They freeze beautifully for up to 3 months in freezer bags—no need to thaw, just nibble cold (my secret snack) or warm briefly. Pro tip: Hide them behind the frozen peas so no one finds your stash!
Nutritional Information
Just a quick note – nutrition facts can vary based on your specific ingredients and brands. These pumpkin chocolate chip cookies definitely count as a treat, but hey, there’s pumpkin in them – that’s basically a vegetable, right? Enjoy in moderation (or don’t – I won’t tell!).
Frequently Asked Questions
I’ve gotten so many questions about these pumpkin chocolate chip cookies over the years—here are the ones that pop up most often:
Can I use fresh pumpkin instead of canned?
Absolutely! Roast a sugar pumpkin, puree the flesh, then drain it in a cheesecloth to remove excess moisture. About 1 small pumpkin yields enough for this recipe. Just make sure it’s as thick as canned puree—no one wants soupy cookies!
Why are my cookies spreading too much?
Three likely culprits: Butter too soft (should indent slightly when pressed), too much pumpkin moisture (see draining tip above), or old baking soda (check the expiration date!). Chilling the dough for 30 minutes helps too.
Can I freeze the dough or baked cookies?
Both! Freeze scooped dough balls on a tray, then transfer to bags—bake straight from frozen, adding 1-2 extra minutes. Already baked? They’ll keep for 3 months—perfect for sneaking a cold cookie straight from the freezer (my secret midnight snack).
Can I halve this recipe?
Of course! Just use 1 egg (beat it first, then measure out half). The spices might get fiddly—I usually round up slightly for flavor. They’ll disappear just as fast either way!
For more delicious recipes and baking inspiration, follow us on Pinterest!
Print
1 Perfect Pumpkin Chocolate Chip Cookies You’ll Crave Forever
- Total Time: 22 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious pumpkin chocolate chip cookies perfect for fall. Soft, chewy, and packed with chocolate chips.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter (softened)
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, mix pumpkin, sugars, butter, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients. Stir in chocolate chips.
- Drop spoonfuls of dough onto baking sheets. Bake for 10-12 minutes.
- Let cool before serving.
Notes
- Use canned or homemade pumpkin puree.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg