Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 0.25 cup unsalted butter (softened); 0.5 cup granulated sugar; 0.5 cup packed brown sugar; 0.5 cup pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 1.75 cups all-purpose flour; 0.5 teaspoon baking soda; 0.25 teaspoon baking powder; 0.5 teaspoon salt; 1 teaspoon pumpkin pie spice; 1 cup semi-sweet chocolate chips

If there’s one cookie that truly defines cozy season for me, then it would be pumpkin chocolate chip cookie. I know pumpkin spice can feel a bit too much sometimes, but hear me out. What is this recipe? Is it the kind of cookie that smells like home, like a hug in cookie form? I remember the first time I made these for my family – my youngest, who can be a bit picky, took one. When he bites and his eyes lit up, his mouth is full of tears. What’s the highest compliment you’ve ever received from a guy who asked for seconds? These aren’t just good, they’re pure magic. They remind me of autumn leaves, crisp air, and gathering around the table. Compared to those dense, cakey pumpkin muffins that sometimes fall flat, these cookies strike that perfect balance. What is the perfect balance of soft, chewy, and bursting with rich chocolate and warm spice? What’s the kind of recipe that makes you feel like a baking superstar, even if you’re just whipping up some delicious brownies? On a Tuesday night, I woke up and I was told I could not

What are pumpkin chocolate chip cookies?

What exactly are these delightful little rounds of happiness? Think of them as your classic chocolate chip cookie’s autumnal cousin, but with a seriously yummy flavor. Is it really a cookie dough that’s been infused with pumpkin? What are some spices that are used with cinnamon, nutmeg, and cloves? And, of course, studded generously with melty pockets of chocolate chips. Is it just about the flavor? The pumpkin puree lends an incredible moistness and a beautiful subtle color to the cookie. What is the essence of fall in a bite-sized treat? Unlike a gingerbread cookie that can be sharp, or plain chocolate chip cookies that’s always sweet, these cookies aren’t sharp. a winner, but maybe expected, these pumpkin chocolate chip cookies bring sassy, nuanced flavor. Bring warmth to the table. They’re approachable, familiar, yet excitingly new.

Why you’ll love this recipe?

What are some of the reasons why you should try this recipe?

First off, the flavorIs it just spectacular? What is the best pumpkin flavor? Is it overpowering? And then you hit those pockets of chocolate – pure bliss! What is that perfect combination of sweet, spiced, and chocolatey that makes you close your eyes with joy? I also really appreciate how good it is to be able to seesimpleI don’t need any fancy equipment or techniques. Most of the ingredients are pantry staples, and the process is straightforward enough that even if you don’t know what you’re doing, you can still make your own. If you are new to baking, you’ll nail it. Is this one of those recipes that feels decadent and impressive but is surprisingly low-effort? Is it a lifesaver on busy nights when you need to treat yourself?

Plus, they’re incredibly cost-efficient. Canned pumpkin is usually quite affordable, and the other ingredients are standard baking items. What is the best way to get a whole batch of delicious cookies for less than the price you’d pay in oxford?versatilityI love plain colors, but you can easily customize them. Add chopped pecans or walnuts for crunch, a sprinkle of flaky sea salt on top before serving. If you want to make the chocolate pop, add a drizzle of cream cheese frosting if you like it. Feeling extra indulgent? They’re perfect for bake sales, classroom parties, holiday cookie platters, or just because you need them. I need a little pick-me What I love about this particular pumpkin chocolate chip cookie recipe is that it consistently comes out clean. I’ve made it dozens of times, and it never fails to impress, bringing smiles and happy sighs every time. Is it a crowd-pleaser?

How do you make pumpkin chocolate chip cookies?

Quick Overview

How do you make pumpkin chocolate chip cookies? What is a simple mix-and-bake situation that doesn’t require much fuss? You’ll cream butter and sugars, whisk in pumpkin and eggs, then fold in the dry ingredients and mix well. What are some of the best chocolate chips? What happens in the oven, where they puff up into perfectly soft, chewy discs. What makes this method so great is that it’s foolproof? How do you chill dough for ages? What is the best way to bake a cake? What are some of the best cookies you’ve ever eaten? What is so good about something?

Ingredients

What are the ingredients to make pumpkin chocolate chip cookies? I always like to have everything measured out before I start – it makes the process so much smoother.

For the Main Batter:

1 cup (2 sticks) unsalted butter, softened, not melted! What is the texture of a cream when it’s mixed with sugar?
3/4 cup granulated sugar: For sweetness and structure.
3/4 cup packed light brown sugar: Adds moisture and a lovely caramel note.
1 cup pumpkin puree: Use 100% pure pumpkin purée, NOT pumpkin pie filling. I’ve made a mistake, and it was… interesting. Is pumpkin just what you want?
2 large eggs: Room temperature eggs incorporate better. I usually just pull them out of the fridge about 30 minutes before I start.
1 teaspoon vanilla extract: For that classic warm flavor.
2 1/2 cups all-purpose flour: Spooned and leveled, not scoopes. Too much flour can cause a cookie to be dry.
What is the best way to give a muffin ‘lift’? 1 teaspoon baking soda.
1/2 teaspoon ground cinnamon: Adds that signature cozy spice.
1/4 teaspoon ground nutmeg: Just a hint for warmth.
1/4 teaspoon ground cloves: Optional, but it adds a lovely depth.
1/2 teaspoon salt: Balances the sweetness.
2 cups chocolate chips: 1 cup. Is semi-sweet a good alternative to dark chocolate? I love mixing.

For the Filling:

Is there a separate filling for pumpkin chocolate chip cookies? The pumpkin is mixed right into the batter, creating that gorgeous moist interior and flavor. What is the “filling” of chocolate chips?

For the Glaze:

This is totally optional, but it adds an extra touch of sweetness and visual appeal. I like to keep it simple: “I’m a guy.”

1 cup powdered sugar: Sifted for a smooth glaze.
2-3 tablespoons milk (or even pumpkin puree for extra flavor!): Start with 2 tablespoons and add more, 1 teaspoon at a time, until you reach your desired drizzling consistency.
1/2 teaspoon vanilla extract: Optional, but nice.

How do I follow step

Step 1: Preheat & Prep Pan

What should I do first, get my oven preheated to 375°F (190°C)? While that’s warming up, line a couple of baking sheets with parchment paper or silicone baking sheet. This is super important because it prevents cookies from sticking and makes cleanup a breeze. I use parchment paper for even baking. I also use a non-stick pan.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, cinnamon, cloves, and salt. Set aside. What is salt? What are the leavening agents and spices? Whisking them together thoroughly ensures that they are evenly distributed. How do you distribute dough evenly? What is the perfect balance of flavor and texture in a cookie? What do you want from a cookie that’s too flat or too spicy?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until smooth. Set aside. The mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Then, beat in the pumpkin puree and eggs, one at a time, followed by the vanilla extract. Make sure everything is well combined. The mixture should look smooth and wonderfully orange.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand with a whisk) or by adding the water to sift. How do you mix ingredients with a spatula How do you not overmix? Overmixing develops gluten in the flour too much, which can lead to tougher cookies. Is it safe to stop mixing if you don’t see any streaks of dry flour? Then, gently fold in the chocolate chips with a spatula until they are evenly distributed. I always do this by hand so I don’t accidentally overwork the dough.

Step 5: Prepare Filling

As I mentioned, there isn’t a separate filling for these. The pumpkin is already in the batter, making it moist and flavorful. The filling is the abundance of chocolate chips dispersed throughout the dough!

Step 6: Layer & Swirl

What is the fun part? Why are pumpkin chocolate chip cookies not layering or swirling? What is a marbled cookie? We’re just dropping the dough as is, with the chocolate chips already mixed in. What is the goal of the chocolate pockets in a cookie? I like to use cookie scoop (about 1.5 tablespoons) to ensure uniform size and even baking. Do not overdo the dough. Drop rounded scoops of dough onto the prepared baking sheets, leaving about 2 inches between them as you bake. Is there a way to spread

Step 7: Bake

Bake for 9-12 minutes, or until the edges are set and lightly golden brown, but the centers still need to bake. Is there a way to make Remember, ovens can vary, so keep an eye on them, especially the first batch. I usually pull them out when the centers still look a little underdone because they will continue to show. Cook on a hot baking sheet. What is the secret to a chewy center?

Step 8: Cool & Glaze

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack. How do you cool a rack? This allows them to firm up. If you’re adding the optional glaze, whisk together the powdered sugar, 2 tablespoons of milk, and 1 cup of water. Make sure to keep it clean. What is vanilla extract? Add more milk, 1 teaspoon at a time, until it’s drizzly consistency. Once the cookies are completely cool, drizzle the glaze over the tops. Wait for glaze to set before stacking.

Step 9: Slice & Serve

Once the glaze has set (or if you skipped it!), your delicious pumpkin chocolate chip cookies are ready to be enjoyed! They are perfect served at room temperature. You can serve them as is, or with a cold glass of milk or a warm cup of coffee. For an extra special treat, you could even serve one slightly warm with a scoop of vanilla ice cream!

What to Serve It With

These pumpkin chocolate chip cookies are incredibly versatile and can be enjoyed in so many ways, depending on the occasion. They’re a guaranteed hit, so I’ve got a few favorite pairings that really make them shine.

For Breakfast: Honestly, I don’t blame you if you want one (or two!) with your morning coffee. They’re a much more exciting alternative to toast! I love pairing them with a strong, freshly brewed coffee or a creamy latte. They feel indulgent enough for a weekend brunch but are simple enough for a weekday treat.

For Brunch: Presented on a nice platter alongside other brunch favorites like pancakes, waffles, or fruit salad, these cookies add a warm, festive touch. A nice sparkling cider or even a mimosa complements their sweetness beautifully.

As Dessert: This is where they truly shine. Serve them warm with a scoop of vanilla bean ice cream for a classic dessert experience. A drizzle of caramel sauce or a dollop of whipped cream takes them to the next level. They’re also fantastic as part of a larger dessert spread, maybe alongside an apple crisp or a slice of pumpkin pie.

For Cozy Snacks: My absolute favorite time is just a casual afternoon snack. Curl up on the couch with a good book and a warm cookie and a mug of hot chocolate. It’s the ultimate comfort food. They’re also perfect for packing in lunchboxes for a sweet surprise – the smell alone will make someone’s day!

My family has a tradition of making these on the first chilly day of autumn and leaving a few out for Santa on Christmas Eve. They’re just that universally loved and comforting. These cookies have a way of making any moment feel special and a little more joyful.

Top Tips for Perfecting Your Pumpkin Chocolate Chip Cookies

Over the years, I’ve picked up a few tricks that I think really make a difference in getting these pumpkin chocolate chip cookies just right. They’re all about small adjustments that lead to big flavor and texture improvements!

Zucchini Prep: Wait, I think I got my notes mixed up! This recipe doesn’t use zucchini, it uses pumpkin puree! My mistake. If you were thinking of a zucchini bread or cookie recipe, that’s a different story. For these pumpkin chocolate chip cookies, the key is to use 100% pure pumpkin puree, not pumpkin pie filling. Also, make sure your pumpkin puree isn’t watery. If it seems a bit liquidy, you can drain off some of the excess moisture, though most canned pure pumpkin is pretty well-drained already. This ensures your cookie dough isn’t too wet.

Mixing Advice: The biggest pitfall with most cookies is overmixing the dough once the flour is added. When you mix the dry ingredients into the wet, mix *just until* you no longer see streaks of flour. A few small lumps are perfectly fine! Overmixing develops the gluten, leading to tough cookies instead of the tender, chewy ones we’re after. I always switch to a spatula for the last bit of mixing and folding in the chocolate chips to prevent this.

Swirl Customization: Since there’s no swirl in this recipe, let’s talk about chocolate chip customization! For the best distribution, try tossing your chocolate chips with a tablespoon of the flour mixture before adding them to the dough. This helps prevent them from sinking to the bottom of the cookies during baking. And don’t be afraid to use a mix of chocolate chip types – mini chips, chunks, milk, dark, white chocolate – it all works!

Ingredient Swaps: If you don’t have all-purpose flour, you can try a gluten-free all-purpose blend. I’ve had good success with blends that contain xanthan gum. For the butter, you could try a dairy-free butter alternative; it usually works quite well. And if you’re out of eggs, a flax egg (1 tablespoon flax meal + 3 tablespoons water, let sit for 5 minutes) can work in a pinch, though the texture might be slightly different. You can also swap out some of the chocolate chips for chopped nuts like pecans or walnuts for added texture and flavor!

Baking Tips: My ovens tend to run a little hot, so I often reduce the temperature by about 10-15 degrees Fahrenheit or bake for a minute or two less than the recipe calls for. It’s always best to know your oven. When checking for doneness, look for edges that are set and lightly golden brown, but the center should still look soft and slightly underbaked. They’ll continue to bake on the hot sheet pan after you take them out, ensuring that perfect chewy center!

Glaze Variations: If you’re not a fan of the simple glaze, or want something different, you can try a cream cheese glaze (powdered sugar, a little cream cheese, a splash of milk, and vanilla) for a tangier finish. Another option is just a light dusting of powdered sugar once they’ve cooled. For a more intense chocolate flavor, you could even sprinkle a few extra chocolate chips on top of the cookies right after they come out of the oven, letting them melt slightly.

Storing and Reheating Tips

Keeping these pumpkin chocolate chip cookies fresh is pretty straightforward, and thankfully, they’re delicious at any temperature. I’ve tested a few methods, and here’s what works best for me:

Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature. They’ll stay fresh and wonderfully chewy for about 3-4 days. If you’re worried about them drying out, you can pop a slice of bread into the container with them – it sounds old-fashioned, but it really does help maintain moisture!

Refrigerator Storage: If you want them to last a bit longer, you can store them in the refrigerator. Place them in an airtight container or a resealable bag. They should be good for up to a week, though they might lose a bit of their chewiness and become a bit firmer. To revive them, you can gently reheat them.

Freezer Instructions: These cookies freeze beautifully! You can either freeze the baked and cooled cookies, or freeze the unbaked dough balls. For baked cookies, wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll last for up to 2-3 months. To thaw, just let them sit at room temperature. For unbaked dough balls, freeze them on a baking sheet until solid, then transfer them to a freezer bag. You can bake them directly from frozen; just add a few extra minutes to the baking time.

Glaze Timing Advice: If you’ve made the glaze, it’s best to apply it once the cookies are completely cool. If you’re storing them at room temperature, the glaze should set up nicely. If you plan to freeze them with glaze, I’d actually recommend glazing them *after* thawing. The glaze can sometimes get a little sticky or crack in the freezer, so it’s often better to add it fresh.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had great success using a good quality gluten-free all-purpose flour blend that already contains xanthan gum. I’d recommend a 1:1 baking flour. You might need to add an extra teaspoon or two of flour if the dough seems too wet, as gluten-free flours can absorb moisture differently. The texture might be slightly more tender, but the flavor will still be fantastic!

Do I need to peel the pumpkin?

No, you don’t need to peel the pumpkin if you’re using canned pumpkin puree. Just make sure you’re using 100% pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices. If you were to use fresh pumpkin, you would need to roast or steam it, then puree it and drain it very well, which is more work than just opening a can!

Can I make this as muffins instead?

You sure can! The batter is very similar to a muffin batter. You’ll want to fill standard muffin liners about two-thirds full. Baking time will be longer, likely around 18-22 minutes at the same temperature (375°F or 190°C), or until a toothpick inserted into the center comes out clean. The texture will be softer and more cake-like, which is also delicious!

How can I adjust the sweetness level?

You can reduce the granulated sugar and brown sugar slightly, perhaps by a quarter cup total, if you prefer a less sweet cookie. The pumpkin itself adds a natural sweetness, and the chocolate chips contribute a lot of sweetness too. You could also use a darker chocolate chip, which is less sweet. Be cautious not to reduce the sugar too much, as it plays a role in the cookie’s texture and spread.

What can I use instead of the glaze?

There are lots of great alternatives! A simple dusting of powdered sugar once the cookies are cool is lovely. You could also just sprinkle a few extra chocolate chips on top of the dough before baking, or press a few into the warm cookies right after they come out of the oven. A drizzle of caramel sauce or a simple melted chocolate drizzle would also be delicious toppings.

Final Thoughts

So there you have it – my absolute favorite pumpkin chocolate chip cookies! I really hope you give these a try because they are just genuinely delightful. They capture that perfect blend of comforting autumn spices, rich chocolate, and that wonderfully soft, chewy cookie texture that everyone loves. They’re not overly complicated, they smell incredible while they’re baking, and they disappear faster than you can say “pumpkin spice!” If you’re looking for another fantastic fall treat, you might also enjoy my Spiced Apple Crumble or my Easy Pear Tart. They have that same cozy, homemade vibe that just makes you feel good. I truly can’t wait to hear how your pumpkin chocolate chip cookies turn out! Let me know in the comments below what you think, and feel free to share any of your own creative twists or family traditions!