Pumpkin Chocolate Chip Cookies (Soft & Chewy)
Who doesn’t love the warm, cozy flavors of fall wrapped in a sweet, chewy treat? Pumpkin chocolate chip cookies are the perfect combination of spiced pumpkin goodness and melty chocolate decadence. These cookies aren’t just a dessert; they’re a seasonal hug in every bite!
Imagine biting into a cookie that’s soft, moist, and bursting with fall spices, with just the right touch of chocolate. These treats balance the earthy sweetness of pumpkin with the rich, indulgent flavor of chocolate chips. Whether you’re a pumpkin spice fanatic or simply love a good cookie, this recipe is sure to win you over.
The best part? These cookies are incredibly easy to make. No need for fancy equipment or endless prep time—just a handful of pantry staples and a little love. They’re perfect for holiday gatherings, cozy nights in, or anytime you want to savor the essence of fall.
Ready to bake your new favorite cookies? Let’s dive into the recipe and bring a little autumn magic to your kitchen.
Why You’ll Love This Recipe
- Perfect Fall Treat: Packed with pumpkin flavor and warm spices, these cookies are the epitome of autumn comfort.
- Soft & Chewy Texture: Melt-in-your-mouth softness combined with just the right chew.
- Easy to Make: No need for fancy equipment—just a whisk and a mixing bowl!
- Chocolate Bliss: Semi-sweet chocolate chips add the perfect balance to the pumpkin’s sweetness.
- Make-Ahead Friendly: The dough can be prepared and stored for later baking.
Required Kitchen Tools
- Mixing Bowls: A large and a medium-sized bowl for mixing wet and dry ingredients separately.
- Whisk: To combine the wet ingredients smoothly.
- Rubber Spatula or Spoon: For folding in the chocolate chips.
- Cookie Sheet: Lined with parchment paper for easy cleanup.
- Cooling Rack: Ensures cookies cool evenly after baking.
Ingredients for Pumpkin Chocolate Chip Cookies
Here’s what you’ll need to make these delicious cookies:
- Unsalted Butter (½ cup/113g): Melted and slightly cooled for rich flavor.
- Brown Sugar (¼ cup/50g): Packed for added moisture and a hint of caramel.
- Granulated Sugar (½ cup/100g): Sweetens the cookies to perfection.
- Pure Vanilla Extract (1 tsp): Enhances the flavor of the pumpkin and spices.
- Pumpkin Puree (6 tbsp/86g): The star ingredient, bringing moisture and flavor.
- All-Purpose Flour (1 ½ cups/188g): Provides structure to the cookies.
- Salt (¼ tsp): Balances the sweetness.
- Baking Powder & Baking Soda (¼ tsp each): Help the cookies rise just enough for a light texture.
- Ground Cinnamon (1 ½ tsp): Adds warmth and depth to the flavor.
- Pumpkin Pie Spice (1 tsp): A blend of fall spices for that classic pumpkin taste.
- Semi-Sweet Chocolate Chips (½ cup/90g): For gooey, chocolatey goodness.
Variations for Pumpkin Chocolate Chip Cookies
- Add Nuts: Stir in chopped pecans or walnuts for extra crunch.
- Switch Chocolate Chips: Use white chocolate, milk chocolate, or dark chocolate chips for variety.
- Boost the Spice: Increase the pumpkin pie spice for a stronger spiced flavor.
- Dairy-Free Option: Substitute butter with coconut oil and use dairy-free chocolate chips.
- Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free baking mix.
Step-by-Step Instructions
1. Prep and Preheat
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. This helps prevent sticking and ensures even baking.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the vanilla extract and pumpkin puree, and whisk until combined.
3. Combine the Dry Ingredients
In a separate medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
4. Mix It All Together
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix. Fold in the chocolate chips, reserving a few for topping.
5. Scoop and Shape
Using a cookie scoop or tablespoon, drop 1.5-tablespoon-sized mounds of dough onto the prepared baking sheet. Press a few extra chocolate chips on top of each mound for an extra chocolatey touch.
6. Bake
Bake the cookies for 10-12 minutes, or until the edges are set but the centers still look slightly soft. The cookies will continue to set as they cool.
7. Cool
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serving and Decoration
- For a Festive Touch: Drizzle melted chocolate or sprinkle flaky sea salt on top of cooled cookies.
- Serve Warm: Pair with a mug of hot cocoa, spiced latte, or a glass of milk for ultimate coziness.
Storing Pumpkin Chocolate Chip Cookies
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Extend freshness by refrigerating for up to a week.
- Freezing: Freeze the unbaked cookie dough for up to 3 months or the baked cookies for 2 months.
Nutrition Information (Per Cookie)
| Calories | Fat (g) | Carbs (g) | Protein (g) | Sugar (g) |
|---|---|---|---|---|
| 120 | 6 | 16 | 1 | 10 |
Conclusion
These Pumpkin Chocolate Chip Cookies are an irresistible treat that combines fall flavors with chocolatey indulgence. Whether you’re baking for a crowd, preparing for the holidays, or treating yourself, these cookies will surely hit the spot.
Pumpkin Chocolate Chip Cookie FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but make sure it’s cooked and blended into a smooth consistency.
Why are my cookies cakey?
Pumpkin naturally adds moisture. For chewier cookies, reduce the pumpkin puree slightly or increase the flour by a tablespoon.
Can I double this recipe?
Absolutely! This recipe doubles easily to make more cookies.
Enjoy your baking adventure!
