If you’re craving a cozy treat that feels like a warm hug on a chilly day, this Pumpkin Chocolate Chip Cookies Recipe is exactly what you need. Imagine soft, chewy cookies bursting with rich pumpkin flavor, spiced just right with pumpkin pie spice and dotted with melty chocolate chips that add an irresistible sweetness. These cookies offer a perfect balance of texture and taste that will brighten your autumn afternoons or become a holiday favorite. Whether you’re baking for friends, family, or just yourself, this recipe is straightforward to make and delivers comforting, delicious results every time.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a vital role in creating the perfect Pumpkin Chocolate Chip Cookies Recipe. From the fluffy texture given by the flour and baking soda to the moistness and subtle sweetness from the pumpkin puree and sugars, each item combines to make magic happen in your oven.
- 2 ½ cups all-purpose flour: The base of your cookie dough, providing structure and a tender crumb.
- 1 Tbsp pumpkin pie spice: This wonderful blend infuses every bite with warm, comforting autumn flavors.
- 2 tsp baking soda: Helps the cookies rise just right and create that perfect chewy texture.
- ½ cup unsalted butter (softened): Adds rich creaminess and moisture, ensuring every cookie melts in your mouth.
- ½ cup brown sugar: Offers deep molasses notes and helps keep the cookies soft and chewy.
- ¾ cup granulated sugar: Adds sweetness and helps with the cookie’s golden edges.
- 1 cup pumpkin puree: The star ingredient that gives these cookies their tender, moist texture and vibrant color.
- 1 large egg: Binds everything together and adds a bit of richness.
- 1 tsp vanilla extract: Enhances all the flavors for a well-rounded cookie experience.
- 1 ½ cups chocolate chips: Little pockets of sweetness that perfectly complement the warm spices and pumpkin.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 375°F and lining two baking sheets with parchment paper. This ensures your cookies bake evenly and won’t stick, making cleanup a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and a pinch of salt. This combination is your cookie’s flavor foundation, blending spice and structure beautifully.
Step 3: Cream Butter and Sugars
In a large bowl, beat the softened butter along with the brown and granulated sugars until the mixture turns light and fluffy. This step is crucial because it creates air pockets that help your cookies rise and develop a wonderful texture.
Step 4: Add Wet Ingredients
Mix in the pumpkin puree, egg, and vanilla extract into your butter and sugar mixture until everything is just combined. The pumpkin adds moisture and a special autumnal flavor, while the egg and vanilla enhance the richness of your cookie dough.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring gently until you see a smooth dough form. Be careful not to overmix here — you want your cookies tender, not tough.
Step 6: Fold in Chocolate Chips
Gently fold the chocolate chips into the dough, spreading them evenly without breaking them. This step guarantees each cookie has delightful bursts of chocolate in every bite.
Step 7: Portion Onto Baking Sheets
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. This keeps your cookies evenly sized and perfectly shaped.
Step 8: Bake Until Perfect
Bake your cookies at 375°F for 10-12 minutes, or until you notice the edges turning a light golden color. This timing locks in a soft center with just a touch of crispness on the outside.
Step 9: Cool and Enjoy
Once baked, let your cookies cool on the baking sheets for a few minutes before transferring them to a wire rack. Cooling helps them firm up slightly while maintaining their soft, chewy texture that is utterly addictive.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
For a little extra sweetness and visual appeal, sprinkle a pinch of cinnamon sugar or drizzle warm caramel sauce over your cookies. Adding a few chopped toasted pecans on top before baking also introduces a delightful crunch that pairs beautifully with the soft cookie.
Side Dishes
Serve these cookies alongside a steaming cup of coffee, chai tea, or creamy hot chocolate for a truly comforting combination. They also pair wonderfully with a scoop of vanilla ice cream, turning your treat into a luscious dessert.
Creative Ways to Present
Package your Pumpkin Chocolate Chip Cookies Recipe in mason jars layered with parchment paper and tied with a festive ribbon for an easy gift. Alternatively, arrange them on a fall-themed platter with small bowls of whipped cream and pumpkin butter for a stunning, delicious centerpiece at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and tasty for up to a week, perfect for enjoying a little something sweet whenever the mood strikes.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag. Frozen cookies maintain their flavor and texture for up to three months and thaw quickly when you want a quick snack.
Reheating
To bring life back into your stored or frozen cookies, warm them briefly in the microwave for 10-15 seconds or pop them into a preheated oven at 300°F for about 5 minutes. This revitalizes their soft texture and melts the chocolate chips just right.
FAQs
Can I use canned pumpkin puree for this Pumpkin Chocolate Chip Cookies Recipe?
Absolutely! Canned pumpkin puree works perfectly and is the most convenient option. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices.
What if I don’t have pumpkin pie spice on hand?
You can easily make a homemade mix using ground cinnamon, nutmeg, ginger, and cloves or allspice. This way, you can tailor the spice blend to your preference and still enjoy the delicious flavor of the cookies.
How do I prevent my cookies from spreading too much?
Be sure to use softened butter rather than melted butter and chill the dough for about 30 minutes before baking. Also, spacing the dough balls properly on the baking sheet helps them retain their round shape.
Can I substitute chocolate chips with other mix-ins?
Definitely! Chopped nuts, dried cranberries, or white chocolate chips are fantastic alternatives that add different textures and flavors while complementing the pumpkin beautifully.
What’s the best way to make these cookies vegan or dairy-free?
Replace butter with a vegan butter substitute and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of a chicken egg. Make sure your chocolate chips are dairy-free to keep things fully vegan.
Final Thoughts
The joy of baking this Pumpkin Chocolate Chip Cookies Recipe lies not just in the delicious rewards but also in the warmth and comfort it brings throughout the process. Whether you’re new to baking or a seasoned pro, these cookies are a wonderful way to celebrate the flavors of fall and to share a sweet moment with those you love. So why wait? Grab your ingredients and dive into this cozy baking adventure—you won’t regret it!
Print
Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 50 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and flavorful pumpkin chocolate chip cookies that perfectly blend the warm spices of pumpkin pie spice with rich chocolate chips. These cookies are easy to make and ideal for fall or anytime you crave a comforting treat.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 Tbsp pumpkin pie spice
- 2 tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¾ cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 1 ½ cups chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt to evenly distribute the leavening and spices.
- Cream Butter and Sugars: In a separate large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the pumpkin puree, egg, and vanilla extract into the creamed butter and sugar mixture, mixing well until fully combined.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet mixture, stirring just until the dough is smooth and homogenous, being careful not to overmix to maintain a soft cookie.
- Add Chocolate Chips: Gently fold the chocolate chips into the dough to distribute them evenly throughout the batter.
- Portion Cookies: Use a tablespoon measure to drop portions of the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookies are lightly golden around the edges, indicating they’re perfectly baked.
- Cool: Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely, ensuring the cookies set properly without breaking.
Notes
- For an extra spicy flavor, you can add a pinch of ground cinnamon or nutmeg along with the pumpkin pie spice.
- Make sure the butter is softened, not melted, for the best texture.
- You can substitute the chocolate chips with white chocolate or butterscotch chips if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; cool completely, then freeze in a sealed container for up to 3 months.
