Pumpkin Chocolate Chip Cookies
The Best Pumpkin Chocolate Chip Cookies You’ll Ever Make
There’s something truly special about baking pumpkin chocolate chip cookies—the smell of warm spices filling the kitchen, the soft, chewy texture of the cookies, and the sweet surprise of melted chocolate in every bite. The combination of pumpkin and chocolate chips creates a perfect fall treat, but I make these year-round whenever I want a cozy, comforting dessert! Let’s dive into how to make these irresistible cookies, with a few personal tips along the way!
THIS POST MAY CONTAIN AFFILIATE LINKS, I MAY EARN A COMMISSION. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup softened butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin purée (make sure to squeeze out the excess juice)
- 1 cup chocolate chips (semi-sweet or your favorite kind)
How to Make Pumpkin Chocolate Chip Cookies
1. Preheat the oven.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will keep the cookies from sticking and help them bake evenly.
2. Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside for later.
3. Cream the butter and sugars.
In a large bowl, use an electric mixer or a wooden spoon to cream the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This step helps give the cookies a soft, tender texture.
4. Add the wet ingredients.
Beat in the egg, vanilla, and pumpkin purée. Make sure to squeeze out the extra juice from the pumpkin to prevent the dough from becoming too soft. (I like to do this with a strainer or even using paper towels—whichever works best for you!)
5. Combine the wet and dry ingredients.
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—this can make the cookies dense instead of light and fluffy.
6. Fold in the chocolate chips.
Gently fold in the chocolate chips. Feel free to add a little extra if you’re a chocolate lover like me!
7. Scoop and bake.
Using a cookie scoop (#40-2TBSP size) or spoon, drop the dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are slightly golden, and the centers are set.
8. Let cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies firm up while staying soft in the center.
Creative Suggestions for Pumpkin Chocolate Chip Cookies
If you want to put your own spin on these pumpkin chocolate chip cookies, here are a few fun ideas:
- Go Nuts! Add ½ cup of chopped walnuts or pecans to the dough for a delightful crunch that pairs perfectly with the softness of the cookies.
- Spice It Up. If you’re a fan of bolder flavors, try adding a pinch of ground ginger or nutmeg. It’ll give your cookies a deeper, more complex flavor.
- White Chocolate Delight. Swap out the semi-sweet chocolate chips for white chocolate chips. The sweet, creamy flavor of white chocolate blends wonderfully with the spiced pumpkin.
- Chewy Cookies. For a chewier texture, substitute half of the flour with bread flour. The higher gluten content will give your cookies a chewy, bakery-style finish.
Storage Tips
To keep your pumpkin chocolate chip cookies soft and fresh, store them in an airtight container at room temperature for up to 4 days. If you’d like to enjoy them later, they also freeze beautifully! Simply place the cookies in a freezer-safe bag, and they’ll keep for up to 3 months. When you’re ready to indulge, let them thaw at room temperature, or warm them slightly in the microwave for that just-baked feel.
Nettie’s Personal Tips
- Pumpkin Purée Tip: When working with pumpkin purée, it’s important to remove any excess liquid. This will prevent the cookies from turning out too cakey. I like to place the purée in a fine mesh strainer or press it between a few layers of paper towels to remove the moisture.
- Measuring Flour: Be sure to spoon your flour into the measuring cup and level it off with a knife to avoid using too much. Packing the flour in can make the cookies dry.
I hope you enjoy these pumpkin chocolate chip cookies as much as I do! They’re perfect for cozy fall days, but honestly, they’re a treat any time of the year. Be sure to leave a comment below if you try out the recipe and let me know if you added your own twist!
Chocolate Chip Caramel Cookie Bars
APPAREL FOR THE FOODIES & GRILLERES SHOP HERE!
Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup softened butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin purée make sure to squeeze out the excess juice
- 1 cup chocolate chips semi-sweet or milk chocolate
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl, use an electric mixer or a wooden spoon to cream the softened butter, brown sugar, and white sugar until the mixture is light and fluffy.
- Beat in the egg, vanilla, and pumpkin purée. Make sure to squeeze out the extra juice from the pumpkin to prevent the dough from becoming too soft. (I like to do this with a strainer or even using paper towels—whichever works best for you!)
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips.
- Using a cookie scoop or spoon, drop the dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are slightly golden, and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool co