If you’re craving a cozy treat that celebrates all the best flavors of fall, this Chocolate Chip Pumpkin Cookies Recipe is your new go-to delight. These cookies are wonderfully soft and cake-like, infusing the subtle warmth of pumpkin and spices with bursts of melty chocolate chips. Perfect for sharing at family gatherings, gifting to friends, or just enjoying with a warm mug of tea, these cookies bring that autumn magic straight to your kitchen.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity; every ingredient plays a crucial role in creating the perfect balance of taste, texture, and color. From the creamy butter to the fragrant pumpkin spices, each element adds depth and coziness to these irresistible cookies.
- Unsalted butter (1/2 cup, softened): Provides richness and keeps your cookies tender while allowing you to control the salt content.
- Granulated sugar (1/2 cup): Adds sweetness and helps achieve a slightly crisp edge on your cookies.
- Brown sugar (1/2 cup, packed): Contributes moisture and a subtle caramel note that enhances the pumpkin flavor.
- Canned pumpkin purée (1/2 cup): The star ingredient offering natural moisture, vibrant color, and that quintessential pumpkin taste.
- Large egg (1): Binds the ingredients together and adds some lift to the cookie dough.
- Vanilla extract (1 teaspoon): Elevates the overall flavor with a warm, aromatic touch.
- All-purpose flour (1 1/2 cups): The sturdy base for the cookies, helping to create that soft, cake-like texture.
- Baking soda (1/2 teaspoon): Works alongside baking powder to give just the right amount of rise.
- Baking powder (1/2 teaspoon): Adds airiness ensuring your cookies stay light rather than dense.
- Salt (1/2 teaspoon): Balances sweetness and enhances all other flavors.
- Ground cinnamon (1 teaspoon): Imparts warmth and classic autumn spice.
- Pumpkin pie spice (1/2 teaspoon): Combines nutmeg, ginger, and cloves for that quintessential fall flavor profile.
- Semisweet chocolate chips (1 cup): The delightful pockets of gooey sweetness woven throughout each cookie.
How to Make Chocolate Chip Pumpkin Cookies Recipe
Step 1: Preheat and Prepare Your Workspace
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and clean up is a breeze.
Step 2: Cream Together the Sugars and Butter
In a large bowl, combine the softened butter with both the granulated and brown sugar. Beat them until the mixture is light, fluffy, and creamy. This creates a smooth base that helps your cookies stay tender and moist.
Step 3: Add Pumpkin, Egg, and Vanilla
Mix in the canned pumpkin purée, one large egg, and vanilla extract until everything is well combined. The pumpkin adds moisture and a subtle earthiness, balancing beautifully with the rich vanilla.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. This ensures the spices and leavening agents are evenly distributed for a consistent texture and flavor.
Step 5: Mix Dry and Wet Ingredients
Gradually stir the dry ingredients into your pumpkin mixture, mixing just until combined. Overmixing can make cookies tough, so go slow to keep that soft, cakey texture.
Step 6: Fold in the Chocolate Chips
Gently fold in the semisweet chocolate chips, making sure they’re evenly spread throughout the dough for a luscious, chocolatey surprise in every bite.
Step 7: Scoop and Bake
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about two inches apart to give them room to spread. Bake for 12 to 15 minutes until the edges are just starting to turn golden and the centers are set.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This step ensures they finish baking gently without drying out.
How to Serve Chocolate Chip Pumpkin Cookies Recipe
Garnishes
Sprinkle a tiny pinch of cinnamon sugar or a few extra chocolate chips on top just before baking for that little extra pop of flavor and texture. For a festive touch, drizzle some melted white chocolate over cooled cookies.
Side Dishes
Serve your cookies alongside a hot cup of spiced chai tea, pumpkin latte, or even a cold glass of milk to balance their rich sweetness—these drinks complement the cookie’s flavors beautifully and add a cozy vibe to your snack time.
Creative Ways to Present
Arrange a stack of these cookies on a rustic wooden board with a bowl of whipped cream or pumpkin butter for dipping. You can also sandwich two cookies together with cream cheese frosting for a decadent fall-inspired treat that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Chip Pumpkin Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to 3 days, making them a perfect make-ahead snack.
Freezing
If you want to enjoy these cookies a little later, freeze them in a sealed freezer bag or container for up to 3 months. To prevent sticking, layer parchment paper between cookies, and thaw them at room temperature when you’re ready to indulge.
Reheating
Warm frozen or leftover cookies in the microwave for 10–15 seconds or pop them in a low oven (around 300°F) for a few minutes. Reheating brings back that fresh-baked softness and makes the chocolate chips extra melty.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
You can absolutely use fresh pumpkin if you have it on hand, but you’ll need to roast and puree it first. Make sure to drain any excess moisture because canned pumpkin has a thicker consistency ideal for baking.
How do I make these cookies crispier?
For a crunchier texture, try flattening your cookie dough balls slightly before baking. Also, baking a few extra minutes can help develop a nice crisp edge while keeping the center tender.
Can I substitute chocolate chips with white chocolate or nuts?
Definitely! White chocolate chips or chopped nuts such as pecans or walnuts add a lovely variation in flavor and texture. Feel free to experiment to discover your favorite combo.
Are these cookies gluten-free?
The classic Chocolate Chip Pumpkin Cookies Recipe calls for all-purpose flour, which contains gluten. To make them gluten-free, swap in a one-to-one gluten-free baking flour blend, but keep an eye on the texture as it might differ slightly.
How do I keep the cookies soft for longer?
Store the cookies with a slice of bread or a damp paper towel inside the container to maintain moisture. This simple trick helps keep them soft and chewy for days.
Final Thoughts
These Chocolate Chip Pumpkin Cookies Recipe are an absolute must-try for anyone who loves the cozy flavors of fall wrapped up in a soft, indulgent treat. They’re wonderfully straightforward to make, delightfully comforting, and guaranteed to become a favorite in your baking rotation. So grab your apron and pumpkin purée, because the best season for cookies is right now!
Print
Chocolate Chip Pumpkin Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these soft and cake-like Chocolate Chip Pumpkin Cookies, perfect for fall and holiday seasons. Made with pumpkin purée, warm spices, and melty semisweet chocolate chips, these cookies offer a comforting mix of seasonal flavors and a tender texture that’s sure to please any dessert lover.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice (or a pinch each of nutmeg, ginger, and cloves)
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring an even texture.
- Add Wet Ingredients: Mix in the canned pumpkin purée, egg, and vanilla extract to the creamed butter and sugar until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually stir the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix to maintain cookie tenderness.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough, ensuring even distribution of chocolate throughout the cookie batter.
- Shape Cookies: Drop tablespoon-sized scoops of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the cookies are lightly golden around the edges and set in the center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set properly and prevents them from breaking.
Notes
- These cookies have a soft, cake-like texture. For a slightly crisper cookie, gently flatten the dough balls before baking.
- Try adding chopped nuts or white chocolate chips to vary the texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
