There is something utterly magical about the union of pumpkin and chocolate chips in a cookie, and this Pumpkin Chocolate Chip Cookies Recipe captures that fall-inspired flavor combination perfectly. These cookies boast a soft, cakey texture thanks to the pumpkin purée, with warm spices dancing in every bite alongside pockets of melty chocolate. Whether you’re baking for a cozy afternoon treat or a holiday gathering, this recipe offers a simple yet irresistible way to enjoy the essence of autumn in cookie form.
Ingredients You’ll Need
Don’t let the list intimidate you—each ingredient here is straightforward but plays a crucial role in creating the rich flavor, moist texture, and inviting color of the cookies. From the tenderizing pumpkin purée to the fragrant spices and, of course, the chocolate chips, every component counts.
- 1/2 cup unsalted butter (softened): Provides a creamy base and richness for the dough.
- 1/2 cup granulated sugar: Adds sweetness and helps with structure.
- 1/2 cup packed brown sugar: Brings a deep, molasses-like flavor and moisture.
- 1/2 cup pumpkin purée (not pumpkin pie filling): Infuses the cookies with moisture, softness, and that lovely pumpkin essence.
- 1 large egg: Binds the ingredients together and enhances the cakey texture.
- 1 teaspoon vanilla extract: Compliments the pumpkin and spices with a warm, sweet aroma.
- 1 1/2 cups all-purpose flour: The structure builder, giving the cookies their form.
- 1/2 teaspoon baking soda: Helps the cookies rise slightly, keeping them soft.
- 1/2 teaspoon baking powder: Adds a subtle lift for that cakey bite.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor.
- 1 teaspoon ground cinnamon: A classic autumn spice that warms the palate.
- 1/2 teaspoon ground nutmeg: Adds subtle nuttiness and depth.
- 1/4 teaspoon ground cloves: Provides a hint of spicy earthiness.
- 1 1/2 cups semi-sweet chocolate chips: The star ingredient that offers gooey bursts of chocolate in every bite.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prep and Cream the Butter and Sugars
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This step is key because it incorporates air into the dough, giving your cookies a tender lift.
Step 2: Mix in the Pumpkin, Egg, and Vanilla
Next, beat in the pumpkin purée, egg, and vanilla extract until the mixture is smooth and well combined. The pumpkin purée keeps the cookies moist and tender, while the egg and vanilla add richness and enhance all those lovely fall flavors.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures that the spices and leavening agents are evenly distributed, which helps the cookies bake evenly and develop their signature taste.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until everything is combined. Be careful not to overmix, since that can make cookies tough instead of soft and cakey. Then gently fold in the chocolate chips, making sure every cookie will have its share of melty chocolate.
Step 5: Shape and Bake the Cookies
Drop rounded tablespoons of cookie dough onto your prepared baking sheets, spacing each ball about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, watching for set edges and slightly dry tops—a telltale sign the cookies are perfectly done. Let them cool on the sheet for five minutes before transferring to a wire rack to cool completely.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
These cookies are delightful on their own, but a light dusting of powdered sugar or a drizzle of white chocolate can elevate their appearance and provide a subtle contrast in sweetness. If you want an adult twist, a sprinkle of finely chopped toasted pecans adds a lovely crunch and nutty aroma.
Side Dishes
Pair your Pumpkin Chocolate Chip Cookies Recipe with a tall glass of milk, spiced chai tea, or creamy hot chocolate for a cozy indulgence. For brunch or dessert spreads, serve alongside whipped cream-topped pumpkin latte or a small bowl of vanilla yogurt with cinnamon for a refreshing balance.
Creative Ways to Present
Think outside the cookie jar by sandwiching these soft cookies with a scoop of cinnamon ice cream or pumpkin spice cream cheese frosting. They also make fantastic crumble toppings for warm apple or pear crisps, adding texture and seasonal flavor in one go.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to five days. This preserves their soft, cakey texture while keeping those chocolate chips delightfully gooey with every bite.
Freezing
If you want to enjoy these cookies later, freeze baked cookies in a single layer on a tray before transferring them to a freezer-safe bag or container. They’ll maintain their flavor and texture for up to three months, perfect for last-minute treats or holiday gifts.
Reheating
To bring frozen or refrigerated cookies back to life, warm them in a 300°F (150°C) oven for about 5 minutes or microwave for 15 seconds. This gently revives the softness and melty chocolate without drying them out.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
It’s best to stick to plain pumpkin purée because pumpkin pie filling contains added sugars and spices, which can throw off the balance of this Pumpkin Chocolate Chip Cookies Recipe.
What kind of chocolate chips work best?
Semi-sweet chocolate chips create the perfect balance of sweetness and richness, but you can also experiment with dark chocolate or even white chocolate chips for a fun twist.
Can I add nuts to these cookies?
Absolutely! Chopped walnuts or pecans add a wonderful crunch. Stir in about 1/2 cup with the chocolate chips before baking to elevate texture.
How soft are these cookies compared to traditional chocolate chip cookies?
Thanks to the pumpkin, these cookies are softer and more cakey than your typical chocolate chip cookie, making them wonderfully moist with a tender crumb.
Can I make these gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend, you can enjoy a gluten-free version. Just be mindful of the blend’s baking properties, as texture might vary slightly.
Final Thoughts
If you’re searching for a new seasonal favorite that feels both comforting and indulgent, I encourage you to bake this Pumpkin Chocolate Chip Cookies Recipe. It’s a sweet celebration of fall’s flavors wrapped up in one soft, spiced bite. Trust me, once you try these, they’ll become your go-to cookie for chilly afternoons and festive gatherings alike.
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 cakey Pumpkin Chocolate Chip Cookies, perfect for fall. Combining the rich flavors of pumpkin purée and warm spices with semi-sweet chocolate chips, these cookies offer a comforting and delicious treat that’s easy to bake and loved by all.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Mix Wet Ingredients: Beat in the pumpkin purée, egg, and vanilla extract until the batter is well combined and smooth, infusing moisture and flavor into the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ground cloves to evenly distribute leavening and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough for bursts of chocolate in every bite.
- Shape Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are set and the tops appear slightly dry, signaling they are perfectly baked but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely to room temperature.
Notes
- These cookies are soft and cakey due to the pumpkin purée, making them uniquely moist and tender.
- For added texture and flavor, stir in 1/2 cup chopped walnuts or pecans into the dough before baking.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
