What is your favorite magical thing?Pumpkin chocolate chip cookies. Pumpkin is a pumpkin cookie.. You know, the kind that fills your kitchen with the most incredible aroma, the kind that makes you feel all cozy and nostalgic, even if you’ve never had them before? This recipe is my absolute go-to. It’s like the perfect hug in cookie form, especially when the leaves start to turn and you’re just craving something warm and sweet. Forget those flat, crumbly cookies you might have tried; these are perfectly soft in the center with just the right amount of chew around the edges, and they’re packed with flavor. Honestly, they rival my grandma’s classic chocolate chip cookies, which is saying a lot!
What is Pumpkin Chocolate Chip Cookies?
So, what exactly are these beauties? Think of them as your favorite classic Chocolate Chip cookie, but with a cozy, autumnal twist. We’re adding pumpkin puree right into the dough, which does two amazing things: it gives them this beautiful, warm color and a super moist, tender texture that’s just dreamy. And of course, we’re tossing in plenty of chocolate chips because, let’s be honest, is there really such a thing as too many chocolate chips? They’re essentially a celebration of fall flavors all wrapped up in a delicious, handheld treat. They’re not overly cakey, nor are they crisp; they hit that perfect sweet spot in between that makes them utterly irresistible.
Why you’ll love this recipe?
There are so many reasons why I think you’re going to adore this pumpkin chocolate chip cookie recipe. First off, the flavor is just out of this world. You get that warm, subtle spice from the pumpkin and cinnamon, perfectly balanced by the rich, melty chocolate chips. It’s a flavor combination that just screams comfort and happiness. Then there’s the simplicity. I know baking can sometimes feel daunting, but I promise you, this recipe is incredibly straightforward. Even if you’re new to baking, you can totally nail this one. Most of the ingredients are probably already in your pantry! And speaking of ingredients, it’s surprisingly cost-efficient. You don’t need any fancy or expensive components to get amazing results. Plus, they are so versatile! They’re perfect for a casual afternoon treat, a delightful addition to a holiday cookie platter, or even a special dessert for your family. What I love most about this recipe is that it’s incredibly forgiving. I’ve thrown in a little extra spice here, a few more chips there, and they always turn out wonderfully. They’re definitely a step up from your average cookie, but without any of the fuss!
How to Make Pumpkin Chocolate Chip Cookies
Quick Overview
This recipe is all about combining simple ingredients to create something extraordinary. We’ll start by mixing our dry and wet ingredients separately, then gently bring them together to form a soft dough. The magic happens when we swirl in those chocolate chips and then bake them until they’re perfectly golden brown. The result is a batch of unbelievably moist and flavorful pumpkin chocolate chip cookies that are ready to be devoured in no time. It’s a process that’s both enjoyable and incredibly rewarding, with minimal fuss for maximum deliciousness.
Ingredients
Here’s what you’ll need to make these little bites of happiness:
For the Main Batter:
2 and 1/4 cups all-purpose flour. I always recommend spooning your flour into the measuring cup and leveling it off; don’t scoop directly from the bag, or you might end up with dry cookies! This is crucial for getting the right texture.
1 teaspoon baking soda. This is what gives our cookies that lovely lift.
1/2 teaspoon salt. Just a little bit to enhance all those wonderful flavors.
1 teaspoon ground cinnamon. This is key for that warm, fall flavor.
1/2 teaspoon ground nutmeg. A little hint of nutmeg really rounds out the spice blend.
1/4 teaspoon ground cloves (optional, but highly recommended!). This adds a subtle depth that’s just divine.
1 cup (2 sticks) unsalted butter, softened. Make sure it’s truly softened, not melted! This is super important for creaming properly.
3/4 cup granulated sugar. For sweetness and structure.
3/4 cup packed light brown sugar. This adds moisture and that classic caramel-like flavor.
1 cup pumpkin puree (NOT Pumpkin Pie filling). Make sure you’re using 100% pure pumpkin puree. It makes a world of difference! I like to use Libby’s because it’s consistently good.
1 large egg. To bind everything together.
1 teaspoon vanilla extract. Because vanilla makes everything better!
For the Chocolate Chips:
2 cups semi-sweet chocolate chips. You can use milk chocolate or dark chocolate too, depending on your preference. Sometimes I even mix them!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Line your baking sheets with parchment paper. This is a lifesaver for cleanup and ensures your cookies don’t stick. If you don’t have parchment, you can lightly grease your baking sheets, but parchment is definitely the way to go.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves (if using). Whisking them together ensures that the leavening agents and spices are evenly distributed throughout the flour, which means no oddly spiced bites!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Then, beat in the pumpkin puree, egg, and vanilla extract until everything is well combined and smooth. The mixture will look a little softer than traditional cookie dough at this stage, and that’s perfectly okay!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand with a spatula) until just combined. Be careful not to overmix here! Overmixing develops the gluten in the flour, which can lead to tough cookies. We want tender, melt-in-your-mouth goodness, so stop mixing as soon as you no longer see streaks of dry flour.
Step 5: Prepare Filling
This step is technically already done with the chocolate chips! Just have them ready to go.
Step 6: Layer & Swirl
Gently fold in the chocolate chips until they are evenly distributed throughout the dough. You can use a spatula for this. Don’t overmix; just get them in there!
Step 7: Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. I like to use a cookie scoop for uniform size. Bake for 10-12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft. They will continue to cook a bit as they cool on the baking sheet.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. If you’re feeling fancy and want a little extra something, you can whip up a simple glaze (see recipe tips below!).
Step 9: Slice & Serve
Once cooled, these are ready to be enjoyed! They are incredible when they’re still slightly warm, with gooey chocolate chips. They also hold up beautifully once cooled, making them perfect for packing in lunchboxes or sharing with friends.
What to Serve It With
These pumpkin chocolate chip cookies are so versatile, they fit into almost any occasion! For breakfast, they’re a delightful treat alongside a hot mug of coffee or a steaming cup of tea. Imagine dipping one of these warm cookies into your morning coffee – pure bliss! For a more elaborate brunch spread, serve them on a tiered stand with other pastries and fresh fruit. They add a comforting, homemade touch that guests will rave about. As a standalone dessert, they’re a winner. Serve them with a scoop of vanilla bean ice cream for an indulgent treat that’s way easier than baking a whole pie. And for those simple, cozy snacks? They’re perfect just as they are, perhaps with a tall glass of cold milk after school or while you’re curled up with a good book. My family loves them with a glass of warm cider, especially on a chilly evening. It’s a tradition we’ve had for years!
Top Tips for Perfecting Your Pumpkin Chocolate Chip Cookies
I’ve learned a few things over the years of baking these cookies, and I’m happy to share them with you! For the pumpkin prep, like I mentioned, always use pure pumpkin puree, not pie filling. The pie filling has added sugar and spices that will throw off the recipe. If you’re opening a fresh can, make sure to give it a good stir before measuring. When it comes to mixing advice, the biggest tip is don’t overmix once you add the dry ingredients to the wet. Mix until *just* combined. You want to see those few little streaks of flour still there; they’ll disappear as you fold in the chocolate chips. This is my number one secret to tender cookies! For the swirl customization, while these are pumpkin chocolate chip, feel free to play around. You could add a handful of chopped pecans or walnuts for some crunch. Or try different types of chocolate chips like white chocolate or butterscotch. For ingredient swaps, if you find the dough too soft to handle, you can chill it in the refrigerator for about 30 minutes. This helps firm it up, especially if your butter was a bit too soft to begin with. For baking tips, ovens can be so different! Keep an eye on your cookies towards the end of the baking time. They should look set around the edges and slightly soft in the middle. If your oven tends to bake hot, you might need to reduce the temperature by 10-15 degrees. And if you want a softer cookie, err on the side of underbaking slightly. For glaze variations, if you want to add a glaze, whisk together about 1 cup of powdered sugar with 1-2 tablespoons of milk or water until smooth and drizzly. You can also add a splash of vanilla or even a little pumpkin pie spice to the glaze for an extra flavor boost.
Storing and Reheating Tips
Proper storage is key to keeping these cookies delicious! If you plan on eating them within a few days, store them at room temperature in an airtight container. They’ll stay fresh and delicious for up to 3-4 days. Make sure the container is truly airtight to prevent them from drying out. For longer storage, keep them in the refrigerator. An airtight container works here too, and they’ll be good for about a week. The texture might firm up a bit in the fridge, but they’re still wonderful! If you want to freeze them for future cookie cravings, that’s totally doable. Wrap the cooled cookies tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2-3 months. When you’re ready to enjoy them, you can thaw them at room temperature. If you’ve added a glaze, it’s best to do that after they’ve been stored or reheated, as the glaze can get sticky or melt with prolonged storage. For reheating, you can pop a cookie in the microwave for about 10-15 seconds for a wonderfully warm, gooey treat, especially if you like your chocolate chips extra melty!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite pumpkin chocolate chip cookies. I really hope you give them a try! They’re more than just a recipe to me; they’re a little piece of home, a memory maker, and a guaranteed crowd-pleaser. They have that perfect balance of soft chewiness, warm spice, and rich chocolate that just makes you happy. If you love these, you might also enjoy my Spiced Apple Crumble or my Easy No-Bake Pumpkin Pie. They capture that same cozy, autumnal vibe. I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think, or share your own delicious variations. Happy baking, friends!
Brown Butter Pumpkin Chocolate Chip Cookies
Ingredients
Cookie Dough
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.5 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup pumpkin puree (not pumpkin pie filling)
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 0.5 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
Preparation Steps
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the pumpkin puree until just combined.
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips.
- Cover the dough and refrigerate for at least 30 minutes. This helps the cookies hold their shape.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
