Chocolate Chip Pumpkin Cookies
These Chocolate Chip Pumpkin Cookies are one of my favorite Fall recipes because it’s not just easy, it’s foolproof. They have a soft, cakey texture. If you’ve ever had a pumpkin muffin, you’ll know the vibe. These cookies are very much like that, but with melty little pockets of chocolate in every bite.
Let’s be honest while pumpkin pie gets all the glory at Thanksgiving, these cookies might just steal the show at your next Fall party.
Ingredients You’ll Need
Here’s what you’ll need to whip up a batch:
Ingredients:
A quick tip: make sure you’re using pumpkin puree, not pumpkin pie filling. The pie filling already has sugar and spices mixed in, and it’ll throw off the balance of this recipe. Pure pumpkin is what you want canned or homemade, either works perfectly.
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper it saves cleanup and helps keep the cookies from sticking.
2. Mix Wet Ingredients
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This step sets the tone for the whole recipe, so don’t rush it. Then add the pumpkin puree, egg, and vanilla. Mix until smooth and well combined.
3. Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. The spices are what really give these cookies their warm, autumnal flavor.
4. Combine Mixtures
Gradually stir the dry ingredients into the wet mixture. Be gentle here overmixing can make your cookies tough. Once combined, fold in the chocolate chips.
5. Scoop the Dough
Use a spoon or cookie scoop to drop spoonfuls of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. These cookies puff up as they bake, so give them room to spread a little.
6. Bake
Bake for 10–12 minutes, or until the edges are lightly golden. Don’t panic if the centers look a little soft they’ll firm up as they cool.
7. Cool
Let the cookies rest on the baking sheet for about 5 minutes before moving them to a wire rack. This helps them finish setting without falling apart.
8. Enjoy
That’s it! Pour yourself a cup of coffee or hot cocoa and enjoy your pumpkin chocolate chip cookies warm from the oven.
Tips for the Best Pumpkin Cookies
- Soft butter is key. If your butter is too cold, it won’t cream properly with the sugars. Leave it out for about 30 minutes before baking.
- Measure your flour carefully. Too much flour can make cookies dense. Fluff up your flour, spoon it into your measuring cup, and level it off with a knife.
- Don’t skip the spices. Cinnamon, nutmeg, and ginger make these cookies shine. Without them, you’ll just have pumpkin bread in cookie form.
- Use good chocolate. Whether you go for milk, dark, or semi-sweet chips, quality makes a difference.
Fun Variations
One of the best things about this recipe is how adaptable it is. Here are a few fun twists:
- White Chocolate Pumpkin Cookies – Swap the chocolate chips for white chocolate chips for a creamy, sweet contrast.
- Pumpkin Pecan Cookies – Stir in ½ cup chopped pecans or walnuts for extra crunch.
- Pumpkin Spice Latte Cookies – Add 1 teaspoon instant espresso powder to the dry ingredients for a coffee kick.
- Pumpkin Oatmeal Chocolate Chip Cookies – Replace 1 cup of flour with rolled oats for a heartier cookie.
Storing Your Cookies
These cookies will keep beautifully in an airtight container at room temperature for up to a week. If you want to make them ahead, they also freeze well. Just bake, cool, and freeze in a zip-top bag. When you’re ready, let them thaw at room temperature or pop them in the microwave for a few seconds to warm them up.
Perfect for Parties and Family Gatherings
I’ve lost count of how many times I’ve made these for school bake sales, neighborhood get-togethers, or just cozy nights at home. They’re always the first to disappear from the cookie tray. Kids love them because they’re sweet and soft, adults love them because they’re nostalgic and not overly rich, and honestly, I love them because they’re low-stress baking at its finest.
If you’ve got family or friends coming over, these are a great make-ahead option. Bake them the day before, and you’ll have a plate of cookies ready to go without scrambling last minute.
Happy baking, friend may your kitchen be filled with the sweet smell of pumpkin and chocolate this season!
View More Cookie Recipes:
Chocolate Chip Pumpkin Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- ½ cup pumpkin puree canned or homemade
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper it saves cleanup and helps keep the cookies from sticking.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This step sets the tone for the whole recipe, so don’t rush it. Then add the pumpkin puree, egg, and vanilla. Mix until smooth and well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. The spices are what really give these cookies their warm, autumnal flavor.
- Gradually stir the dry ingredients into the wet mixture. Be gentle here overmixing can make your cookies tough. Once combined, fold in the chocolate chips.
- Use a spoon or cookie scoop to drop spoonfuls of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. These cookies puff up as they bake, so give them room to spread a little.
- Bake for 10–12 minutes, or until the edges are lightly golden. Don’t panic if the centers look a little soft they’ll firm up as they cool.
- Let the cookies rest on the baking sheet for about 5 minutes before moving them to a wire rack. This helps them finish setting without falling apart.
- That’s it! Pour yourself a cup of coffee or hot cocoa and enjoy your pumpkin chocolate chip cookies warm from the oven.
