These Pumpkin Chocolate Chip Cookies are the ultimate fall dessert, combining the warm flavors of pumpkin spice with rich chocolate chips. Soft, chewy, and bursting with seasonal flavors, these cookies are a must-try for any pumpkin lover. They’re perfect for cozy evenings, sharing with friends, or adding a sweet touch to your holiday gatherings.

Every fall, when the leaves start to change and the air gets crisp, my family begins craving all things pumpkin. One weekend, I decided to try a new twist on the classic chocolate chip cookie by adding pumpkin puree. The result was nothing short of magical! These Pumpkin Chocolate Chip Cookies became an instant family favorite. Now, they’re a staple in our kitchen from September through November. My husband loves them warm with a glass of milk, and our kids always ask for extras to take to school. It’s become one of those treats we look forward to baking and sharing each year!

Why You’ll Love Pumpkin Chocolate Chip Cookies

• Soft and Chewy: These cookies have a perfect soft texture with just the right amount of chew.
• Full of Fall Flavors: Pumpkin, cinnamon, and nutmeg bring a cozy autumn vibe to every bite.
• Easy to Make: Simple ingredients and a quick prep make these cookies an easy baking project.
• Family Favorite: The combination of pumpkin and chocolate is irresistible for all ages!

Ingredients Notes for Pumpkin Chocolate Chip Cookies

• Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
• Pumpkin Spice: A mix of cinnamon, nutmeg, ginger, and cloves adds warm, comforting spices.
• Chocolate Chips: Semi-sweet chocolate chips balance the sweetness and complement the pumpkin perfectly.
• Brown Sugar: Adds moisture and depth of flavor for that chewy texture.

Recipe Steps for Pumpkin Chocolate Chip Cookies

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the Wet Ingredients

1. In a large mixing bowl, beat together ½ cup unsalted butter (softened), ¾ cup brown sugar, and ¼ cup white sugar until creamy.
2. Add ½ cup pumpkin puree, 1 egg, and 1 teaspoon vanilla extract, then mix until smooth.

Step 3: Combine Dry Ingredients

1. In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon pumpkin spice, and ¼ teaspoon salt.

Step 4: Mix Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Fold in 1 cup semi-sweet chocolate chips.

Step 5: Scoop and Bake

1. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet.
2. Bake for 12-14 minutes, or until the edges are lightly golden but the centers are still soft.

Step 6: Cool and Serve

1. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Storage Options

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature or reheat in the microwave for a few seconds.

Variations & Substitutions

• Add Nuts: Fold in chopped walnuts or pecans for a crunchy twist.
• White Chocolate: Swap the semi-sweet chocolate chips for white chocolate for a sweeter flavor.
• Gluten-Free: Use gluten-free all-purpose flour for a gluten-free version.

Pumpkin Chocolate Chip Cookies

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Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Serving Size 24 cookies

Ingredients

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chocolate chips semi-sweet or milk chocolate

Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
• Mix Together: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
• Scoop Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
• Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Serve:
• Enjoy your delicious Pumpkin Chocolate Chip Cookies—perfect for fall gatherings, holidays, or as a delightful treat anytime! Store any leftovers in an airtight container at room temperature for up to a week.

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