Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are what I make when I want something that feels like fall but isn’t as fussy as pie. The pumpkin keeps them really soft and adds moisture without making them cakey – it took me a while to get that balance right.
Dark chocolate chips work best here since their slight bitterness plays well with the warm spices and pumpkin. They’re not super sweet, which means you can actually taste the pumpkin instead of just sugar.
I usually make these from October through December, and they’re perfect for those cloudy afternoons when you want something comforting with coffee or tea. The dough freezes well too, so you can bake them as needed.
What you need for Pumpkin Chocolate Chip Cookies
– 2½ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon salt
– 1½ cups granulated sugar
– ½ cup butter, softened
– 1 cup canned pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– 1½ cups semi-sweet chocolate chips
How to make Pumpkin Chocolate Chip Cookies
These soft, cake-like cookies are perfect for fall baking. Here’s how to make them:
1. Start by letting your butter come to room temperature for about an hour – it should be soft enough that your finger leaves a slight indent when you press it, but not so soft it’s melting.
2. Preheat your oven to 350°F and line two baking sheets with parchment paper. Trust me, parchment makes a huge difference with these sticky cookies.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This helps distribute the spices and leaveners evenly – no one wants a bite of straight baking soda!
4. In a large bowl (or your stand mixer if you have one), cream together the softened butter and sugar until it’s light and fluffy, about 2-3 minutes. You’ll see the color change to a pale yellow and the texture will become almost whipped-looking.
5. Beat in the pumpkin puree, egg, and vanilla. Don’t worry if the mixture looks a bit curdled or separated – that’s totally normal with pumpkin batter and will smooth out when you add the dry ingredients.
6. Gradually stir the dry ingredients into the wet mixture, mixing just until no dry flour patches remain. The dough will be pretty soft and sticky – more like a thick cake batter than typical cookie dough.
7. Fold in the chocolate chips until they’re evenly distributed. I like to save a handful to press into the tops of the cookies before baking – it makes them look extra tempting.
8. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. They’ll spread a bit as they bake.
9. Bake for 12-15 minutes, rotating the pans halfway through. You’ll know they’re done when the edges are lightly golden brown and the tops look set but still slightly soft in the middle – they’ll continue firming up as they cool.
10. Let the cookies cool on the baking sheets for about 5 minutes (they’re quite delicate when hot), then transfer them to a wire rack to cool completely.
Makes about 3 dozen cookies that will stay soft and cake-like for several days if stored in an airtight container. The pumpkin keeps them really moist!
RECIPE NOTES & TIPS
• Use pure pumpkin puree, not pumpkin pie filling
• Room temp eggs blend better than cold ones
• Mini chocolate chips distribute more evenly than regular
• Don’t overbake – slightly underdone is better than crispy
• Cookie scoop makes portioning way easier and neater
• Dark baking sheets brown faster – watch your timing
• Dough freezes great – scoop first, then freeze
SERVING SUGGESTIONS
• Perfect with hot drinks:
– Spiced chai tea
– Coffee or cappuccino
– Hot chocolate
– Apple cider
• Add a dust of powdered sugar for fancy presentation
• Great in cookie boxes or care packages
MAKE IT WORK FOR…
• Bake sales: Package in sets of 4
• Fall parties: Make them mini (1 tbsp portions)
• Holidays: Add white chocolate chips for prettier look
• Kids: Skip the spices if they’re picky
• Gifting: Stack in mason jars with ribbon
STORAGE & LEFTOVERS
• Counter: 5 days in airtight container
• Fridge: Up to 1 week
• Freezer: 3 months in freezer bag
• To refresh: 10 seconds in microwave
• Gets softer each day due to pumpkin
