If you’re ready to dive into a cozy, flavor-packed baking adventure, this Pumpkin Chocolate Chip Cookies Recipe is your new best friend. Imagine soft, tender cookies bursting with the warm spices of pumpkin pie mixed with generous pockets of melty chocolate chips—it’s the ultimate fall treat that’s simple to make yet incredibly satisfying. These cookies perfectly blend the sweetness of pumpkin and chocolate with just a hint of spice, creating irresistible bites that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Pumpkin Chocolate Chip Cookies Recipe lies in how straightforward and pantry-friendly the ingredients are. Each plays a unique role in achieving the perfect balance of texture, flavor, and that inviting fall color.
- 1 ½ cups all-purpose flour: The backbone that gives structure to your cookies while keeping them soft and chewy.
- 1 teaspoon baking soda: Helps your cookies rise just the right amount, giving them a light, tender crumb.
- 1 teaspoon cinnamon: Brings that quintessential warm spice note that pairs beautifully with pumpkin.
- ½ teaspoon pumpkin pie spice: Adds a blend of cozy spices that intensify the pumpkin flavor.
- ½ teaspoon salt: Balances sweetness and enhances all the other flavors in the cookie.
- ½ cup unsalted butter, softened: Creates a rich, creamy base that keeps cookies moist and flavorful.
- ½ cup sugar: Sweetens the dough while helping with that perfect crispy edge.
- 1 cup pumpkin puree: Infuses the cookies with natural moisture, vibrant color, and authentic pumpkin taste.
- 1 teaspoon vanilla extract: Elevates the overall flavor with a smooth, fragrant note.
- 1 egg: Binds everything together and adds to the chewy texture.
- 1 ½ cups chocolate chips: The star’s companion—melty, sweet surprises that contrast delightfully with the spiced pumpkin dough.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prepare Your Workspace and Oven
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This sets the stage for cookies that bake evenly without sticking, making cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt. This step ensures that all the spices and leavening agents are evenly distributed throughout the cookie dough for a consistent flavor and texture.
Step 3: Cream the Butter and Sugar
In a separate large bowl, beat the softened butter and sugar together until the mixture becomes light and creamy. This process helps incorporate air, which is key to the cookie’s tender crumb.
Step 4: Add the Pumpkin, Egg, and Vanilla
Fold in the pumpkin puree, vanilla extract, and egg into the creamed butter and sugar. Mix well until the batter becomes smooth and homogenous. The pumpkin adds moisture and a subtle earthiness that perfectly complements the spices and sweetness.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined—you want to avoid overmixing, which could make the cookies tough. Finally, fold in the chocolate chips so that every bite has those delightful pockets of gooey chocolate.
Step 6: Scoop and Bake
Use a tablespoon to drop portions of dough onto your prepared baking sheet, leaving about 2 inches between each for spreading. Bake for 10-12 minutes or until the edges turn a light golden color, signaling they’re perfectly baked but still soft inside.
Step 7: Cool and Enjoy
Let the cookies cool right on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and keeps their tender texture intact.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
For an extra touch, sprinkle a little powdered sugar over the cooled cookies or drizzle melted white chocolate on top. A pinch of flaky sea salt right after baking can also enhance the flavors, balancing the sweetness wonderfully.
Side Dishes
Pair these cookies with a warm mug of spiced chai tea, hot apple cider, or a creamy latte to bring out the fall vibes. They also make an excellent dessert alongside vanilla ice cream or whipped cream for a comforting seasonal treat.
Creative Ways to Present
Transform your Pumpkin Chocolate Chip Cookies Recipe into charming gift treats by stacking a few cookies, tying them with rustic twine, and adding a sprig of cinnamon stick or dried orange peel. For parties, arrange them on a tiered tray surrounded by mini pumpkins and autumn leaves for a festive look.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature, where they’ll stay fresh and chewy for up to 3 days. If you want to maintain that just-baked softness, adding a slice of bread inside the container can help lock in moisture.
Freezing
You can freeze the dough as well as the baked cookies. For the dough, scoop it onto a baking sheet and freeze before transferring to a freezer bag—bake straight from frozen, adding a few extra minutes. Baked cookies freeze great too; just thaw at room temperature before enjoying.
Reheating
Warm your cookies for about 10-15 seconds in the microwave or for a few minutes in a low-heat oven to bring back that fresh-from-the-oven softness and melty chocolate chip goodness.
FAQs
Can I substitute pumpkin puree with something else?
While pumpkin puree is ideal for its unique flavor and moisture, you can use sweet potato puree in a pinch. It will alter the taste slightly but keep a similar texture.
Are these cookies gluten-free?
This Pumpkin Chocolate Chip Cookies Recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can experiment with gluten-free flour blends designed for baking for a safe alternative.
Can I use a different type of chocolate?
Absolutely! Dark chocolate, white chocolate, or even butterscotch chips can be swapped in to personalize the cookie flavor to your liking.
How do I know when the cookies are done?
Look for lightly golden edges and slightly soft centers. The cookies will continue to set as they cool, so avoid overbaking to keep them tender.
Can I add nuts or other mix-ins?
Yes, adding chopped pecans or walnuts is a great way to add crunch. Dried cranberries or raisins also pair nicely with the pumpkin-spice flavor.
Final Thoughts
There’s truly nothing like the comforting warmth of homemade Pumpkin Chocolate Chip Cookies Recipe to brighten your day and fill your kitchen with irresistible aromas. Whether you’re baking for a cozy night in or hoping to impress friends, these cookies are guaranteed to delight. Grab your ingredients and enjoy every delicious moment of making and sharing this seasonal favorite!
Print
Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and flavorful Pumpkin Chocolate Chip Cookies, combining the warm spices of pumpkin pie spice and cinnamon with sweet chocolate chips. Perfectly moist with a tender crumb, these cookies bring the essence of fall into every bite.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
Add-ins
- 1 ½ cups chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined to infuse the flour with spices.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and sugar together using a mixer or whisk until the mixture is creamy and smooth, which helps create a tender cookie texture.
- Add Wet Ingredients: To the creamed butter and sugar, add the pumpkin puree, vanilla extract, and egg. Mix well until fully combined to create the flavorful wet base for the cookies.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Fold in Chocolate Chips: Stir in the chocolate chips evenly into the dough, distributing the chips throughout for bursts of chocolate in every bite.
- Scoop Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown indicating they are fully baked yet soft inside.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and allowing them to set perfectly.
Notes
- Ensure the butter is softened, not melted, for the best cookie texture.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- If you prefer a stronger pumpkin flavor, use fresh pumpkin puree or canned pumpkin with no added spices.
- Store cookies in an airtight container at room temperature for up to 5 days for freshness.
- Chocolate chips can be substituted with white chocolate or nuts for variation.
