Name: Chocolate Chip Pumpkin Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup canned pumpkin purée; ½ cup unsalted butter (softened); ½ cup granulated sugar; ½ cup brown sugar (packed); 1 large egg; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 1 cup semi-sweet chocolate chips

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If you’re searching for the ultimate fall cookie, look no further: Chocolate Chip Pumpkin Cookies deliver the perfect balance of cozy pumpkin spice and gooey chocolate chips. Each bite is delightfully soft, with just the right amount of sweetness and a warmth that instantly feels like autumn in your kitchen. These cookies are easy enough for a weeknight treat but special enough to impress guests at a gathering. Embrace the changing seasons with a batch of these comforting cookies, and let their delicious aroma fill your home.

Chocolate Chip Pumpkin Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chocolate Chip Pumpkin Cookies is how straightforward the ingredients are—each one plays a starring role in creating that soft, flavorful texture and rich, spiced aroma. Gather these basics, and you’re on your way to cookie perfection.

1 cup canned pumpkin purée: Adds moistness and distinct pumpkin flavor—make sure to use pure pumpkin, not pie filling.
½ cup unsalted butter (softened): Creates a tender, melt-in-your-mouth cookie base.
½ cup granulated sugar: Sweetens the cookies and helps them bake up light rather than overly dense.
½ cup brown sugar (packed): Adds depth and a lovely hint of molasses that pairs perfectly with pumpkin.
1 large egg: Binds the dough and contributes to the soft, cakey texture.
1 teaspoon vanilla extract: Adds warmth and enhances all those spiced undertones.
1 ½ cups all-purpose flour: Provides structure—measure carefully for the best texture!
½ teaspoon baking soda: Helps the cookies rise and spread just right.
½ teaspoon baking powder: Ensures a light, fluffy finish.
½ teaspoon salt: Balances sweetness and brings out the best in the spices.
1 teaspoon ground cinnamon: The essential autumn spice that makes these cookies unbelievably aromatic.
½ teaspoon ground nutmeg: Infuses a warm, nutty flavor.
¼ teaspoon ground cloves: Adds just a touch of intensity and complexity.
1 cup semi-sweet chocolate chips: Studs each cookie with pockets of melty, rich chocolate.

How to Make Chocolate Chip Pumpkin Cookies

Step 1: Prep the Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—you’ll thank yourself when the cookies glide right off, perfectly shaped and easy to clean up.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed brown sugar. Use a hand mixer or stand mixer to beat until the mixture is light and fluffy. This step is essential for airy, tender cookies that aren’t heavy or flat.

Step 3: Add Wet Ingredients

Add the pumpkin purée, egg, and vanilla extract to your creamed butter mixture. Mix until everything is fully combined and the batter looks smooth and a bit glossy. The pumpkin will keep the cookies extra moist!

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves. Whisking not only blends the ingredients but also helps prevent any lumps from hiding in your dough.

Step 5: Combine and Fold

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined—don’t over-mix, or your cookies won’t be as soft. Fold in the semi-sweet chocolate chips so they’re evenly distributed throughout the dough.

Step 6: Scoop and Bake

Drop rounded tablespoons of dough onto your prepared baking sheets, giving about 2 inches of space between each one. Bake for 12 to 15 minutes, until the cookies are set and lightly golden around the edges. They should look a little puffed and smell irresistible.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheets for 5 minutes—they’ll finish setting up while staying super soft inside. Then, transfer to a wire rack to cool completely before diving in (or eat one while still warm for maximum melty chocolate goodness).

How to Serve Chocolate Chip Pumpkin Cookies

Garnishes

A dusting of powdered sugar can make these cookies look extra festive, or scatter a few extra chocolate chips on top of each cookie right after baking for a bakery-style finish. If you’re feeling fancy, a light drizzle of cream cheese glaze adds a tangy contrast to the sweet, spiced flavor.

Side Dishes

These cookies are a match made in heaven with a cold glass of milk, a mug of chai, or hot apple cider. For a fun dessert platter, pair your Chocolate Chip Pumpkin Cookies with cinnamon-dusted apple slices or a scoop of vanilla ice cream.

Creative Ways to Present

Arrange them on a rustic wooden board with mini pumpkins and leaves for a fall party, or package them in treat bags tied with twine as sweet, homemade gifts. Turn the cookies into ice cream sandwiches by layering softened vanilla or cinnamon ice cream between two cookies for a decadent indulgence.

Make Ahead and Storage

Storing Leftovers

Chocolate Chip Pumpkin Cookies stay wonderfully moist for days. Keep them in an airtight container at room temperature, and they’ll stay soft and chewy for up to five days. Place a slice of bread in the container to help maintain their perfect texture if your kitchen is very dry.

Freezing

To freeze, let the cookies cool completely, then layer with parchment in a freezer-safe bag or container. They’ll keep well for up to three months. You can also freeze unbaked dough balls and bake them directly from the freezer—just add a couple more minutes to the baking time!

Reheating

For that fresh-from-the-oven taste, warm cookies in a microwave for about 10 seconds or until soft and just melty inside. If you’ve frozen them, let thaw at room temperature, then reheat gently in the oven at 300°F for a few minutes to bring back their heavenly texture.

FAQs

Can I use homemade pumpkin purée?

Absolutely! Homemade pumpkin purée works beautifully in Chocolate Chip Pumpkin Cookies. Just be sure to drain any excess liquid so the cookies don’t become overly soft or cakey.

Can I substitute the chocolate chips?

You sure can—try white chocolate, butterscotch chips, or even chopped walnuts or pecans for texture. If you’re a fan of spice, crystallized ginger bits are also a delightful twist in Chocolate Chip Pumpkin Cookies.

Why are my cookies coming out cakey?

A cakey texture is common in pumpkin-based cookies since pumpkin adds lots of moisture. To keep them chewy, don’t over-mix the dough and make sure to measure your flour accurately.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to a day in advance and refrigerate it. Let the dough sit at room temperature for about 30 minutes before scooping and baking to ensure even baking.

How do I get perfectly round cookies?

If you want picture-perfect Chocolate Chip Pumpkin Cookies, use a cookie scoop to make your dough balls uniform, and gently reshape the cookies with the back of a spoon or a round cutter as soon as they come out of the oven.

Final Thoughts

Every bite of these Chocolate Chip Pumpkin Cookies feels like a cozy hug, and you’ll find yourself reaching for “just one more” no matter the season. Give this recipe a try next time you crave something sweet, soft, and filled with autumn flavor—you’ll want to bake them again and again!

Chocolate Chip Pumpkin Cookies Recipe

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4.5 from 15 reviews

Author: admin
Total Time: 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the warm flavors of fall with these soft and delicious Chocolate Chip Pumpkin Cookies. Perfectly spiced and loaded with chocolate chips, these cookies are a delightful treat for any occasion.

Ingredients

Scale

Wet Ingredients:

1 cup canned pumpkin purée
½ cup unsalted butter (softened)
½ cup granulated sugar
½ cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract

Dry Ingredients:

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

1 cup semi-sweet chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream wet ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin purée, egg, and vanilla extract, mixing until well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–15 minutes, or until the cookies are set and lightly golden around the edges.
Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.