Pumpkin Chocolate Chip Cookies

Introduction

Pumpkin Chocolate Chip Cookies are the ultimate fall treat — soft, cakey, and filled with the cozy warmth of pumpkin spice and gooey chocolate chips. These cookies capture everything we love about autumn: the scent of cinnamon and nutmeg, the golden color of pumpkin, and the comforting taste that feels like a warm hug on a chilly day.

Each bite melts in your mouth with the perfect balance of sweetness and spice. Whether you’re baking for a Halloween party, Thanksgiving dessert table, or a quiet afternoon treat with tea or coffee, these cookies always deliver that cozy, homemade goodness.

❤️ Why I Love This Recipe

I love this recipe because it perfectly combines pumpkin spice flavor with the indulgent sweetness of melting chocolate chips. Unlike some pumpkin cookies that can be dry or overly fluffy, this version stays soft, moist, and flavorful for days.

They fill your kitchen with that irresistible fall aroma — pumpkin, cinnamon, brown sugar, and vanilla — and they’re incredibly easy to make. The dough comes together in minutes, and the cookies bake to golden perfection every time.

These cookies are also wonderfully versatile — you can enjoy them plain, sandwich them with cream cheese frosting, or even turn them into cookie ice cream sandwiches.

Why It’s a Must-Try Dish

You must try this recipe because it’s:

• Soft and chewy — never dry or cakey.
• Packed with real pumpkin flavor.
• Loaded with melty chocolate chips.
• Quick and simple to make.
• Perfect for fall gatherings, gifts, or cozy evenings.

If you love pumpkin spice lattes or fall desserts, these cookies are your next obsession!

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Chilling Time (optional): 30 minutes
• Baking Time: 12–14 minutes
• Total Time: About 1 hour

Servings and Nutrition

• Servings: 24 cookies
• Calories: ~160 calories per cookie

Cuisine: American

Course: Dessert / Snack

Ingredients

Dry Ingredients:

• 2¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves (optional, for warmth)
• ¼ tsp ground ginger

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• ¾ cup pumpkin purée (not pumpkin pie filling)
• 1 large egg yolk
• 2 tsp vanilla extract

Add-ins:

• 1½ cups semi-sweet chocolate chips (or milk chocolate if you prefer)
• ½ cup chopped nuts (optional — pecans or walnuts)

Simple Cooking Directions

1. Mix dry ingredients in one bowl.
2. Combine wet ingredients in another.
3. Combine both mixtures, fold in chocolate chips.
4. Scoop dough onto baking sheet and bake until golden.

Step-by-Step Recipe Preparation Method

Step 1: Prepare Dry Ingredients

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
2. Set aside.

Step 2: Mix Wet Ingredients

1. In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth and well blended.
2. Add pumpkin purée, egg yolk, and vanilla extract. Mix until fully combined and creamy.

Step 3: Combine Wet and Dry Mixtures

1. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined.
2. Do not overmix — stop when no streaks of flour remain.
3. Fold in the chocolate chips (and nuts, if using).

Step 4: Chill the Dough (Optional but Recommended)

1. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
   • This step helps prevent spreading and intensifies flavor.

Step 5: Bake the Cookies

1. Preheat oven to 175°C (350°F).
2. Line two baking sheets with parchment paper.
3. Scoop dough into 1½-tablespoon balls and place them 2 inches apart on the sheets.
4. Bake for 12–14 minutes, or until edges are set but centers are still soft.
5. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 6: Cool and Serve

Once cooled, serve these golden, soft cookies with a glass of milk, hot cocoa, or pumpkin spice latte. They taste even better the next day as the spices meld beautifully.

How to Serve

• Serve warm with coffee or hot apple cider.
• Stack and tie them with a rustic ribbon for homemade gifts.
• Sandwich two cookies with cream cheese frosting for an extra indulgent treat.
• Serve at Halloween or Thanksgiving dessert tables.

Additional Recipe Tips

• Use pure pumpkin purée: Avoid pumpkin pie filling, which has added sugar and spices.
• Don’t overbake: The cookies should look slightly soft in the center — they’ll firm up as they cool.
• For extra chewiness: Use melted butter and chill the dough.
• Room temperature ingredients: Helps the dough mix evenly.
• Add a touch of molasses: For a deeper, richer fall flavor.

Variations

• White Chocolate Chip Pumpkin Cookies: Swap chocolate chips for white chocolate for a sweeter touch.
• Oatmeal Pumpkin Cookies: Add ½ cup rolled oats for extra texture.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend.
• Vegan Version: Replace butter with coconut oil and egg yolk with 1 tbsp flaxseed meal + 3 tbsp water.
• Pumpkin Spice Espresso Cookies: Add 1 tsp instant espresso powder for a mocha twist.

Freezing and Storage

To Store:

• Keep cookies in an airtight container at room temperature for up to 5 days.
• For longer storage, refrigerate for up to 1 week.

To Freeze Dough:

• Scoop dough balls onto a tray and freeze for 1 hour.
• Transfer to a freezer bag and store for up to 3 months.
• Bake directly from frozen — just add 1–2 minutes to the baking time.

To Freeze Baked Cookies:

• Freeze baked cookies in layers (with parchment between) for up to 2 months.
• Thaw at room temperature before serving.

Special Equipment Needed

• Mixing bowls (one large, one medium)
• Whisk and spatula
• Measuring cups and spoons
• Parchment-lined baking sheets
• Wire cooling rack
• Cookie scoop (for even portions)

Frequently Asked Questions

Q1: Can I use pumpkin pie filling instead of pumpkin purée?
No — pumpkin pie filling has added sugar and spices that will alter the taste and texture. Always use pure pumpkin purée.

Q2: Why are my cookies cakey instead of chewy?
Too much flour or overmixing can cause cakey cookies. Measure flour correctly and mix only until combined.

Q3: Can I skip chilling the dough?
You can, but chilling helps prevent spreading and gives better texture.

Q4: How do I make the cookies crispier?
Bake 1–2 minutes longer and use slightly less pumpkin purée (about ⅔ cup).

Q5: Can I make these dairy-free?
Yes! Substitute vegan butter or coconut oil, and use dairy-free chocolate chips.

Conclusion

Pumpkin Chocolate Chip Cookies are a celebration of everything we love about fall — cozy flavors, melty chocolate, and that unmistakable pumpkin aroma. These cookies are soft, sweet, and perfectly spiced, making them a must-bake for the season.

Whether you’re baking them for a Halloween party, Thanksgiving dessert platter, or just a cozy night at home, they’re guaranteed to fill your kitchen with warmth and joy. Once you try them, you’ll find yourself baking them all season long!