Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 0.5 cup unsalted butter, softened; 0.75 cup packed light brown sugar; 0.25 cup granulated sugar; 1 large egg; 0.5 cup pumpkin puree (not pumpkin pie filling); 1 teaspoon vanilla extract; 1.75 cup all-purpose flour; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1 teaspoon pumpkin pie spice; 1 cup semi-sweet chocolate chips

I love the smell of fall. It’s one of my favorite times of year. What is it like to have pumpkin spiced everything? What are some of the best ways to celebrate pumpkin season in your kitchen? What are chocolate chip cookies? What are cookies? I remember making these with my grandma when I was a little girl, and honestly, the scent of pumpkin. cinnamon baking always transports me right back to her warm, bustling kitchen. What are some of the best cookies you’ve ever made? If you have ever made zucchini bread, you’ll feel right at home with these pumpkin chocolate brownies. Why are chip cookies so moist?

What are pumpkin chocolate chip cookies?

What are these magical little morsels? Think of them as your classic chocolate chip cookie, but with a beautiful autumn twist. What is a wonderfully soft, slightly chewy cookie, infused with the warm, earthy notes? What are some comforting spices in pumpkin puree? And, of course, studded generously with melty chocolate chips. What is the secret behind pumpkin puree? Is there a magic ingredient that lends an incredible, almost cake-like moisture that you just don’t get with cellulose? What’s essentially taking all the cozy vibes of a pumpkin pie and channeling them into this perfectly delicious dessert? Portable, delightfully dippable cookie. They’re a delightful departure from the usual, but familiar enough that everyone from your pickiest to your most picky will enjoy them. From toddler to grandpa, they will adore them.

Why you’ll love this recipe?

Honestly, where do I even begin? There are so many reasons why this recipe has become an absolute staple in my house, especially when the leaves start to turn. First and foremost, the flavor. It’s just out-of-this-world good. You get that subtle sweetness from the pumpkin, perfectly balanced with the warmth of the spices, and then BAM! – you hit a pocket of gooey, melted chocolate. It’s a flavor combination that just screams autumn comfort. Then there’s the simplicity. Despite their amazing taste and texture, these are surprisingly easy to whip up. No fancy techniques or hard-to-find ingredients here. Even if you’re new to baking, you can totally nail these. I’ve made them on weeknights when everyone’s asking for a treat and I’ve got barely an hour before bedtime, and they’re a lifesaver. Plus, they’re incredibly cost-effective! Pumpkin puree is usually pretty inexpensive, and the rest are pantry staples. You can feed a whole crowd without breaking the bank. And talk about versatile! Serve them warm with a glass of milk, pack them in lunchboxes, or crumble them over ice cream – they’re always a hit. What I love most about these pumpkin chocolate chip cookies, though, is how they make my home *feel*. That aroma filling the house just makes everything feel so much cozier and more inviting. They’re truly a hug in cookie form.

How do you make pumpkin chocolate chip cookies?

Quick Overview

How do you make pumpkin chocolate chip cookies? Creaming butter and sugar, then incorporating the wet ingredients including that key pumpkin puree. We’ll whisk in the dry ingredients to form a tender dough, fold in plenty of chocolate chips, and bake for about 30 minutes. If you bake them for 30 minutes, they’re golden brown in the center. What is the result? A cookie that’s incredibly moist, bursting with flavor, and utterly irresistible. What is the kind of recipe that brings a smile to your face from start to finish? What are some of the I don’t need to be a seasoned baker to achieve amazing results with this one – just sacrificial love.

Ingredients

For the Main Batter: What are some examples?
You’ll need softened unsalted butter – about 1 cup (that’s 2 sticks). Make sure it’s truly softened, not melted. This is crucial for getting that light, fluffy texture when you cream it with the sugar. Speaking of sugar, we’ll use a mix of granulated sugar (1 cup) for sweetness and structure, and light brown sugar (1 cup packed) for that lovely moisture and caramel notes that complement the pumpkin so well. For the eggs, two large eggs are perfect for binding everything together and adding richness. And here’s that secret weapon: unsweetened pumpkin puree (15 ounces, or one standard can). Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which already has spices and sugar added. For flavor and structure, you’ll need all-purpose flour (3 cups), baking soda (1 teaspoon) to help them rise, and salt (1/2 teaspoon) to balance the sweetness. And the spice blend that really makes these sing: ground cinnamon (1 teaspoon), ground nutmeg (1/2 teaspoon), and a pinch of ground cloves (1/4 teaspoon). Of course, no chocolate chip cookie is complete without the chocolate chips! I love using semi-sweet (2 cups), but feel free to use milk chocolate, dark chocolate, or even a mix. For an extra special touch, I sometimes toss in some chopped pecans or walnuts too, but that’s totally optional!

For the Filling:
What is the recipe for pumpkin puree? What makes these cookies so special? How do you use pumpkin puree? Watery, though most cans are perfect as-is. If you wanted to get fancy, you could mix a little extra cinnamon and sugar into the recipe. I like to puree pumpkin before adding it to the batter, but I find the spices in the main batter are usually more spiced.

For the Glaze:
This is totally optional, but it adds a lovely touch, especially for gifting or making them look nice. For a simple glaze, whisk together about 1 cup of powdered sugar with 2-3 tablespoons of milk. Heavy cream until smooth and pourable. What is the best way to add vanilla extract to a dish? If you want a hint of cinnamon in the glaze, add 1-2 pinches more. The consistency is key here. You want it thick enough to drizzle but not so thick that it’s hard to work with. If it’s too thick, add more powdered sugar. I sometimes dust them lightly with powdered sugar after they’re cool, which looks lovely. What is the best thing about this food?

How do I get

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 375°F (190°C). While the oven heats up, grab some baking sheets and line them with parchment paper. This is a game-changer, trust me. It prevents sticking, makes cleanup a breeze, and helps the cookies bake more evenly. You want to make sure your baking sheets are completely cool before you start placing cookie dough on them, otherwise, the bottoms can start to cook too soon.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Set aside. Give it a good whisk until everything is well combined. How do you distribute leavening agent and spices in dough? Every bite will have that perfect balance of flavor and texture. What are the small steps that make a difference in the final cookie?

Step 3: Mix Wet Ingredients

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the flour and sugar. Set aside. The softened butter, granulated sugar, and packed brown sugar. Beat them on medium speed until light and fluffy, usually about 2-3 minutes. This process incorporates air, which helps make cookies tender. Is it necessary to beat eggs one at a time? Then, beat in the unsweetened pumpkin puree and vanilla extract until everything is smooth and creamy. What a beautiful combination What do you want to do if you have a mixture that looks wet and orange?

Step 4: Combine

What is the best way to mix wet and dry ingredients together? Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. How do I not overmix here? Overmixing can cause gluten in the flour to develop too much, resulting in tougher cookies. When you start to see streaks of flour, stop mixing. What makes a good pumpkin chocolate chip cookie?

Step 5: Prepare Filling

As I mentioned before, there’s no separate filling to prepare in the traditional sense for these exams. The pumpkin puree is incorporated directly into the dough, providing all the moisture and flavor. If you are making pumpkin puree, make sure it is at room temperature or slightly chilled. Does it need any special preparation other than being stirred into the wet ingredients?

Step 6: Layer & Swirl

This step is actually where we add the star of the show: the chocolate chips! Fold in the semi-sweet chocolate chips (and any nuts if you’re using them) using a spatula or wooden spoon. Again, don’t overmix. You just want to distribute them evenly throughout the dough. The dough will be soft, so using two spoons or a cookie scoop is the easiest way to get uniformly sized cookies onto the baking sheets. Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.

Step 7: Bake

Bake cookies in the preheated oven for 10-12 minutes, or until the edges are set and lightly browned. Golden brown, but the centers still look a bit soft. What is the secret to a chewy cookie? If you take out a baking sheet, they’ll continue to bake on the hot sheet. For chewy cookies, it’s always better to underbake slightly rather than overbaking.

Step 8: Cool & Glaze

Let the cookies cool on the baking sheets for about 5 minutes. How do you move a car without falling apart? Then, carefully transfer them to a wire rack to cool completely. Once they’re totally cool, drizzle it over the tops if you use the glaze. You can do this with a spoon, or put the glaze in piping bags or zip-top bags with corners. Is it safe to sneeze off for a neater drizzle Let the glaze set before serving.

Step 9: Slice & Serve

These pumpkin chocolate chip cookies are delicious served warm with a glass of cold milk, or at room temperature. They’re perfect for packing in lunches, sharing with friends, or just enjoying with a cup of coffee. The slice will show off that beautiful soft interior and those lovely pockets of melted chocolate. Enjoy every single bite!

What is the best way to serve it?

These pumpkin chocolate chip cookies are so versatile, they fit in with almost any meal or occasion! For breakfast, they’re surprisingly good alongside a strong cup of coffee or a creamy latte. They add a little bit of sweetness and a lot of cheer to an early morning. My kids sometimes grab one with their milk before school, and honestly, it makes me feel like I’m sending them off with a little bit of love. For brunch, they make a fantastic addition to a pastry platter. I like to arrange them nicely on a rustic wooden board with some fresh berries and maybe a small bowl of whipped cream for dipping. It feels a bit more elegant and always impresses guests. As a dessert, well, they’re perfection! I love serving them warm, straight from the oven, with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of the warm cookie with the cold ice cream is just divine. And for those cozy snack times, when you just need something sweet and comforting? They’re ideal. Pair them with a steaming mug of apple cider or a chai tea, curl up with a good book, and just savor the moment. My family also has a tradition of making a big batch around Halloween and setting them out for trick-or-treaters – they always go over so well!

How do you make pumpkin chocolate chip cookies?

Over the years, I’ve picked up a few tricks that really help make these pumpkin chocolate chip cookies absolutely perfect every single time. For the pumpkin, make sure you’re using pure pumpkin puree and not pumpkin pie filling. If your puree seems extra watery, you can drain it a bit using a fine-mesh sieve, but typically, a standard can is just right. The moisture content is key, and it’s what gives these cookies their incredible chewiness. When it comes to mixing, the biggest tip I can give you is to avoid overmixing the dough once the flour is added. Mix just until the flour streaks disappear. Overmixing develops gluten, which can make your cookies tough instead of tender and chewy. It’s a fine line, but take it easy with the mixer. For the chocolate chips, I find that using a mix of different types – say, semi-sweet and dark chocolate chunks – adds a wonderful depth of flavor. Also, make sure they’re distributed evenly, so you get that delicious chocolatey goodness in every bite. When it comes to baking, ovens can be tricky! I’ve learned that mine tends to run a little hot, so I often bake these for just 10 minutes instead of the full 12. You’re looking for the edges to be set and lightly golden, but the centers should still look a little soft and underdone. They’ll finish baking on the hot pan, which is what keeps them wonderfully chewy. If you’re unsure, you can always test one cookie first. For the glaze, consistency is everything. If it’s too thick, it’ll be hard to drizzle. If it’s too thin, it’ll just run off. Start with a little liquid and add more as needed, whisking until it’s just right. And don’t be afraid to experiment with flavorings! A little espresso powder or a dash of orange zest in the dough can be amazing additions too. These are truly forgiving cookies, so have fun with it!

Storing and Reheating Tips

Proper storage is crucial for keeping these pumpkin chocolate chip cookies tasting fresh and delicious. At room temperature, I find they stay wonderfully soft and chewy for about 3-4 days if stored in an airtight container. Make sure they’re completely cool before sealing the container, otherwise, the trapped moisture can make them soggy. I usually place a piece of parchment paper between layers if I’m stacking them. If you plan to keep them longer than a few days, your refrigerator is your best friend. They’ll stay good in the fridge for about a week, although they might firm up a bit. To bring them back to that lovely soft texture, you can pop one in the microwave for about 10-15 seconds – just enough to warm them through and get the chocolate chips melty again. For long-term storage, freezing is definitely the way to go! You can freeze the baked and cooled cookies in an airtight container or a freezer-safe bag for up to 3 months. If you’re freezing them before baking, place balls of dough on a baking sheet and freeze until firm, then transfer them to a freezer bag. You can bake them directly from frozen, just add a minute or two to the baking time. If you’ve glazed your cookies, I recommend waiting to glaze them *after* they’ve been reheated or thawed. Glaze can get sticky in the freezer, so it’s best to add it just before serving if they’ve been frozen.

What are some frequently asked questions?

How can I make this gluten free?

Yes, you absolutely can! For a gluten-free version, I recommend using a good quality 1-to-1 gluten-free baking flour blend that already contains xanthan gum. You’ll likely use about 3 cups of the gluten-free flour mix. The texture might be slightly different – sometimes GF baked goods can be a bit more crumbly or dense – but it still turns out wonderfully. Just be sure to mix the dough gently and avoid overmixing, as that can exacerbate any potential texture issues with gluten-free flours. They might also bake a minute or two faster, so keep an eye on them.

Do I need to peel the zucchini?

Is there a mix-up with zucchini? I made pumpkin chocolate chip cookies, but not zucchini bread. Is this a good recipe? What are some good substitutes for zucchini for cookies? The star ingredient providing moisture and flavor is pumpkin puree, which comes from a can. Does not require peeling or grating like fresh zucchini would. No zucchini involved here, which simplifies things even further!

Can I make this as muffins?

You know, I haven’t personally tried turning this exact cookie dough into muffins, but I bet it would work wonderfully! Pumpkin and spices are fantastic in muffin form. You’d likely want to grease and flour your muffin tin or use liners, and then fill each cup about two-thirds full. The baking time would probably be a bit longer, maybe 18-22 minutes, or until a toothpick inserted into the center comes out clean. You might also want to slightly reduce the baking soda if you’re making muffins, as they don’t spread like cookies do. Let me know if you try it – I’d be so curious to hear how they turn out!

How can I adjust the sweetness level?

That’s a great question, as everyone has different preferences! To reduce the sweetness slightly, you can decrease the granulated sugar to 3/4 cup and the brown sugar to 3/4 cup. You could also reduce the amount of chocolate chips slightly. If you want to keep the moisture and texture similar, I wouldn’t remove too much sugar without a good reason, as it contributes to the cookie’s structure and chewiness. You could also try using a mix of granulated and brown sugar for that caramel note, as brown sugar has a slightly less intense sweetness than white sugar.

What can I use instead of glaze?

Oh, the glaze is totally optional! If you’re not a fan of glaze, there are plenty of other delicious options. Is it necessary to dust cookies with powdered sugar? What is a pretty snowy look What are some good ways to serve caramel sauce with a dipping sauce? If you want a really simple touch, you can just leave them plain! What are some of the best pumpkin and chocolate recipes? I like to press chocolate chips into the tops of cookies. Sometimes, I’ll even press a few more into them right after they’re baked. Is it good to come out of the oven for chocolate?

Final Thoughts

I really hope you give these pumpkin chocolate chip cookies a try. They’re more than just a recipe for me. They’re a reminder of cozy evenings and happy memories. How do they bake up so soft and chewy, with those bursts of melted chocolate and that hint of warm. What is comfort food at its best? What is the perfect treat to make when you want something special but don’t want to spend hours in a crowded room? What are some of the best fall desserts? I truly believe these will become a favorite for you too. If you end up making these, please, let me know how they turned out in the comments below! I love hearing about your baking adventures and any little twists you put on the recipe. I’d love to see your creations on social media! Happy baking, and enjoy every warm, delicious bite!