If you’re a fan of cozy fall flavors and the comforting aroma of pumpkin baked goods, this Pumpkin Chocolate Chip Cookies Recipe is going to be your new best friend. I absolutely love how these cookies balance the subtle earthiness of pumpkin with bursts of melty chocolate chips – it’s like a warm hug in cookie form. Whether you’re baking for a midweek treat or bringing something special to a fall gathering, these cookies never disappoint.
One of the things I find most delightful about this Pumpkin Chocolate Chip Cookies Recipe is how easy and forgiving it is, making it perfect even if you’re not a seasoned baker. You’ll find that the pumpkin keeps the cookies soft and chewy, while the cinnamon adds that extra layer of autumn magic. Trust me, once you try this recipe, it’s going to become a staple that you reach for every pumpkin season.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples with a seasonal twist, so no complicated shopping required.
- Soft and Chewy Texture: Thanks to pumpkin, these cookies stay moist longer than your average cookie.
- Quick to Make: From mixing to baking, it takes under 30 minutes — perfect for last-minute cravings.
- Customizable Flavors: Easily add nuts or adjust spices to suit your family’s taste buds.
Ingredients You’ll Need
The magic behind this Pumpkin Chocolate Chip Cookies Recipe lies in the harmony of the ingredients. Each one complements the others perfectly, giving you that soft, flavorful cookie with just the right amount of sweetness and spice.
- Canned Pumpkin: Use pure pumpkin puree, not pumpkin pie filling, for rich flavor without added sugar or spices.
- White Sugar: Provides sweetness while helping cookies spread and brown nicely.
- Vegetable Oil: Keeps the cookies moist and tender; you could substitute with melted coconut oil for a slight twist.
- Egg: Binds everything together and adds richness.
- Baking Soda: Activates with the milk to help cookies rise just right.
- Milk: A small amount to dissolve the baking soda for even distribution.
- All-Purpose Flour: The base for structure; measuring carefully ensures ideal texture.
- Baking Powder: Adds additional lift for softness.
- Ground Cinnamon: Vital for that warm, autumnal flavor profile.
- Salt: Enhances all the flavors, balancing sweetness.
- Semisweet Chocolate Chips: Classic melty pockets of chocolate that contrast wonderfully with pumpkin.
- Chopped Walnuts (Optional): Adds a lovely crunch and nutty flavor if you like some texture.
- Vanilla Extract: Brings depth and rounds out the flavors beautifully.
Variations
One thing I love about this Pumpkin Chocolate Chip Cookies Recipe is how easy it is to personalize. Depending on what you have on hand or dietary needs, you can tweak the recipe to make it uniquely yours.
- Nut-Free Version: Simply skip the walnuts or swap them for pumpkin seeds—my nephew is allergic, and these work great for him.
- Spice it Up: Add a pinch of nutmeg or cloves to deepen the warmth of the cinnamon—perfect if you love bold fall spices like I do.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend, making sure it’s one designed for baking to keep texture intact.
- Double Chocolate: Mix semi-sweet and white chocolate chips for an extra indulgent twist I love for holidays.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Gather and Prep Your Ingredients
Start by laying out everything you’ll need on your countertop. Measuring ahead keeps things smooth! Preheat your oven to 350°F (175°C) and grease a baking sheet or line it with parchment paper—this helps the cookies release easily and keeps clean-up simple.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the canned pumpkin, white sugar, vegetable oil, and egg. I like to whisk them well so the mixture is nice and smooth—this step ensures your cookies have consistent texture.
Step 3: Prepare the Baking Soda and Milk Mixture
Dissolve the baking soda in the milk in a small bowl, then gently stir this into your pumpkin mixture. This trick helps evenly distribute the soda so your cookies rise perfectly without any bitter spots.
Step 4: Whisk the Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking powder, ground cinnamon, and salt. I always give this a good whisk to make sure the spices and leavening agents are evenly dispersed—no clumps here!
Step 5: Combine Wet and Dry Mixes
Slowly add the dry ingredients to the pumpkin mixture, stirring until everything’s just combined. It’s tempting to overmix, but I like to stop as soon as the flour disappears to keep my cookies tender.
Step 6: Stir in Chocolate Chips, Nuts, and Vanilla
Fold in the semisweet chocolate chips, optional walnuts, and the tablespoon of vanilla extract. These additions bring rich flavor and texture that make each bite so delightful.
Step 7: Scoop and Bake
Drop spoonfuls of dough onto your prepared baking sheet, leaving some space for them to spread a bit. Bake for about 10 minutes, or until the cookies are lightly browned and firm to the touch. Remember, they’ll continue to set as they cool, so don’t overbake!
Pro Tips for Making Pumpkin Chocolate Chip Cookies Recipe
- Use Fresh Pumpkin Puree: I once used leftover pumpkin pie filling by accident—it made the cookies too sweet and dense, so stick with plain pumpkin puree.
- Don’t Overmix: Mixing just until combined keeps the cookies tender, as overmixing develops gluten and makes them tougher.
- Chill the Dough: If time allows, chilling your dough for 30 minutes helps the flavors meld and prevents excessive spreading.
- Watch the Bake Time Closely: These cookies bake quickly; pulling them out too late can dry them out, so I set a timer and check early.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
I like to serve these cookies with a light dusting of powdered sugar or a sprinkle of cinnamon sugar for an extra festive touch. Sometimes, a dollop of whipped cream or a drizzle of caramel sauce really takes these to the next level, especially for cozy desserts.
Side Dishes
Pairing these cookies with a warm mug of chai tea or a rich hot chocolate is my go-to combo. They also complement a scoop of vanilla ice cream nicely for a fun dessert mashup that’s perfect any day.
Creative Ways to Present
For holiday gatherings, I’ve served these cookies stacked on a rustic wooden board surrounded by autumn leaves and mini pumpkins. You can also package them in clear cellophane bags tied with burlap ribbon—makes a charming homemade gift that everyone loves.
Make Ahead and Storage
Storing Leftovers
I store leftover Pumpkin Chocolate Chip Cookies in an airtight container at room temperature. They usually last about 4-5 days, staying soft and flavorful as long as the container is sealed well. If you notice they’re getting a bit firm, a quick zap in the microwave softens them right up.
Freezing
I often freeze the cookie dough in small scoops so I can bake fresh ones anytime. You can also freeze fully baked cookies in an airtight container with layers of parchment paper—they thaw quickly and taste just as good as fresh.
Reheating
To reheat, I pop a few cookies in the microwave for 10–15 seconds or warm them briefly in a low oven (about 300°F) for 5 minutes. This helps bring back that fresh-baked softness and melts the chocolate just perfectly.
FAQs
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Can I use fresh pumpkin instead of canned for this Pumpkin Chocolate Chip Cookies Recipe?
Yes, you can! Just make sure to roast and puree the fresh pumpkin first. You’ll want to drain any excess liquid before using it in the recipe so the dough isn’t too wet.
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Why does this Pumpkin Chocolate Chip Cookies Recipe use both baking soda and baking powder?
The baking soda reacts with the acid in the pumpkin and milk to help the cookies rise and spread, while the baking powder adds extra lift to make them soft and fluffy. Together, they balance texture and rise perfectly.
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Can I make these cookies vegan?
Absolutely! Swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use a plant-based milk. Also, check your chocolate chips to ensure they’re dairy-free.
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How do I prevent my Pumpkin Chocolate Chip Cookies from spreading too much?
Chilling the dough before baking helps prevent spreading. Also, be careful not to add extra oil or butter beyond what the recipe calls for, and avoid letting the cookies bake too long or at too high a temperature.
Final Thoughts
This Pumpkin Chocolate Chip Cookies Recipe holds a special spot in my heart because it brings the best of fall into a simple, crowd-pleasing treat. I’ve shared these with friends and family countless times, and I never get tired of the warm smiles they inspire. I really hope you’ll give it a try and see for yourself how easy and delicious baking fall flavors at home can be—the perfect way to make cozy memories together.
Print
Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and chewy pumpkin chocolate chip cookies that blend the warm flavors of cinnamon and pumpkin with rich semisweet chocolate chips. These autumn-inspired cookies offer a perfect balance of sweetness and spice, enhanced by a hint of vanilla and optional crunchy walnuts, baked to golden perfection.
Ingredients
Main Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (Optional)
- 1 tablespoon vanilla extract
Instructions
- Prepare Ingredients: Gather all the ingredients and preheat your oven to 350°F (175°C). Grease a baking sheet to prevent the cookies from sticking.
- Mix Wet Ingredients: In a large bowl, combine the canned pumpkin, white sugar, vegetable oil, and the large egg. Mix these ingredients thoroughly to form a smooth base.
- Dissolve Baking Soda: In a small bowl, dissolve the baking soda in the teaspoon of milk. Stir until fully dissolved and then add this mixture to the pumpkin mixture.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, ground cinnamon, and salt to ensure even distribution of the leavening agents and spices.
- Mix Dry and Wet: Gradually add the dry ingredients to the wet pumpkin mixture. Stir well to create a consistent cookie dough.
- Add Flavorings: Fold in the semisweet chocolate chips, chopped walnuts if using, and the tablespoon of vanilla extract. Stir gently just to combine all ingredients evenly without overmixing.
- Form Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them adequately apart to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for approximately 10 minutes or until the cookies are lightly browned and firm to the touch.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your pumpkin chocolate chip cookies!
Notes
- For a nuttier flavor and added texture, include the optional chopped walnuts.
- Make sure not to overbake; cookies should be soft and chewy, not hard.
- If you prefer a stronger pumpkin taste, ensure you use pure canned pumpkin, not pumpkin pie filling.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
