Pumpkin Chocolate Chip Cookies Recipe

I absolutely love this Pumpkin Chocolate Chip Cookies Recipe because it’s the perfect way to combine rich fall flavors with everyone’s favorite chocolate chip cookie. When I first tried it, I was amazed at how the pumpkin keeps the cookies soft and moist, while the mix of warm spices makes every bite feel like a cozy hug. Whether you’re baking for a chilly afternoon treat or holiday gatherings, these cookies never disappoint.

You’ll also find that this Pumpkin Chocolate Chip Cookies Recipe is super easy to whip up with pantry staples, and it yields a big batch perfect for sharing. Bonus: they actually get better after resting for a bit, so you can make them ahead and impress your friends or family whenever you want. Trust me, this recipe is worth trying if you love classic chocolate chip cookies with an autumn twist.

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Ingredients You’ll Need

These ingredients come together beautifully to balance spice, sweetness, and that irresistible chocolate melty goodness. I recommend measuring the flour carefully for the best cookie texture—too much flour can make them tough!

• All-purpose flour: Spoon and level to ensure you don’t add too much, which can dry out the cookies.
• Baking powder: Helps the cookies rise nicely without getting cakey.
• Baking soda: Works with the acid in pumpkin for tenderness and color.
• Ground cinnamon: Adds that signature warm spice that makes you smell fall in your kitchen.
• Ground ginger: Gives a gentle zing that complements the pumpkin’s sweetness.
• Ground nutmeg: Adds subtle, nutty warmth for depth.
• Ground cloves: Isn’t too overpowering here—just a pinch makes a difference.
• Salt: Balances the sweetness and enhances all the flavors.
• Granulated sugar: For sweetness and a slight crisp edge on the cookie’s exterior.
• Light brown sugar: Brings a lovely caramel note and chewier texture.
• Vegetable oil: Keeps the cookies moist without a heavy taste.
• Large egg: Adds structure and richness to the dough.
• Vanilla extract: Enhances the chocolate and spices beautifully.
• Canned pumpkin puree: Use canned for consistent moisture and flavor; it’s the secret to the soft dough.
• Semi-sweet chocolate chips: The star of the show—go for good quality for melty, flavorful bites.

Variations

One of the reasons I keep coming back to this Pumpkin Chocolate Chip Cookies Recipe is how flexible it is. Feel free to tweak the spices or chocolate to suit your mood or what you’ve got on hand—you can’t really go wrong.

• Use Pumpkin Pie Spice: When I’m short on time, I swap all the individual spices for 2 ½ teaspoons of pumpkin pie spice, and it still turns out amazing.
• Chocolate Variations: Sometimes I like to mix semi-sweet and white chocolate chips for a fun twist.
• Healthier Options: Substituting half the oil for applesauce works for a lighter cookie, though I find it changes the texture a bit.
• Gluten-Free Version: I’ve experimented using a gluten-free flour blend and while the texture is slightly different, it still hits the spot.

How to Make Pumpkin Chocolate Chip Cookies Recipe

Step 1: Prep Your Oven and Dry Ingredients

First thing, preheat your oven to 350°F (175°C) and line your baking sheets with silicone mats or parchment paper to keep the cookies from sticking. Then whisk together your flour, baking powder, baking soda, and all those lovely warm spices (cinnamon, ginger, nutmeg, cloves) with the salt. This step is crucial for even distribution of the flavors—take about 20 seconds to really mix it well, then set aside.

Step 2: Mix Sugars, Oil, and Wet Ingredients

In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer), blend your granulated sugar, brown sugar, and vegetable oil until combined smoothly. Then add the egg and vanilla extract, mixing just until they’re fully incorporated. Next, beat in the pumpkin puree until you have a shiny, wet-looking batter—you’ll notice just how moist it is, which means you’re on the right track!

Step 3: Bring it Together Without Overmixing

With your mixer on low speed, gradually add the dry flour mixture into the wet ingredients. Mix only until the flour is just about combined—you don’t want to overdo it or your cookies could get tough. I like to scrape the sides of the bowl once or twice during mixing to catch any stray flour. The batter will be wetter than typical cookie dough, so don’t worry—it’s supposed to be!

Step 4: Fold in Chocolate Chips

Using a rubber spatula, gently fold in the chocolate chips until they’re evenly distributed throughout the batter. This step is where you can sneak in a handful more chips if you want it extra chocolaty—I do it all the time because, why not?

Step 5: Scoop and Bake

Drop rounded tablespoons (about 2 Tbsp) of dough onto the prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Bake for 11–13 minutes until the cookies are just set but still soft in the middle—they’ll firm up more as they cool. I find pulling them out right before they look completely done yields that perfect tender texture.

Step 6: Cool and Enjoy!

Let the cookies cool on the baking sheet for a few minutes—this helps them set without breaking apart—and then transfer them to a wire rack to finish cooling completely. These cookies soften the longer they rest in an airtight container, so if you can wait a few hours before diving in, the texture gets even better. It’s a little patience that pays off big time!

How to Serve Pumpkin Chocolate Chip Cookies Recipe

Garnishes

I usually skip fancy garnishes on these cookies because the mix of pumpkin, spices, and melty chocolate is perfection on its own. However, sometimes I sprinkle a tiny bit of flaky sea salt on top right before baking for a delightful contrast—it’s a little treat that’ll surprise your taste buds in the best way.

Side Dishes

These cookies pair beautifully with a warm cup of coffee, chai tea, or even a creamy latte to balance the sweetness and spice. For a cozy dessert platter, serve alongside vanilla ice cream or whipped cream for an indulgent touch.

Creative Ways to Present

For holiday gatherings or gift-giving, I like to stack these cookies between sheets of wax paper in a pretty jar or tin. Sometimes dressing them up with a festive ribbon and a handwritten note makes it feel extra special—and it’s such a lovely way to share homemade love!

Make Ahead and Storage

Storing Leftovers

I store these cookies in a single layer in an airtight container at room temperature. They stay soft and flavorful for up to 5 days—and as I mentioned, they actually get better after resting a few hours, so leftovers are often my favorite!

Freezing

Freezing these cookies works really well. I freeze them in a single layer on a baking sheet first, then transfer to a resealable freezer bag. When I’m ready to enjoy, I thaw them at room temperature or warm gently in the microwave for 10-15 seconds for that fresh-baked feel.

Reheating

To reheat, I pop the cookies in a 300°F oven for 5 minutes or so to freshen them up. Microwaving works too, but be careful not to overheat or they’ll get chewy and slightly tough. A quick warm-up brings back that soft, gooey texture I love.

FAQs

Final Thoughts

This Pumpkin Chocolate Chip Cookies Recipe has become a seasonal favorite in my kitchen—not just for its taste but because of how easy and trustworthy it is. I hope you’ll give it a try and enjoy the cozy blend of pumpkin, spices, and chocolate that makes every bite a little celebration. Baking these cookies is like sharing a warm autumn afternoon with your best friends, and really, what could be better?

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