Pumpkin Chocolate Chip Cookies Recipe

I absolutely love this Pumpkin Chocolate Chip Cookies Recipe because it perfectly balances the cozy flavors of fall with the sweet indulgence of chocolate. The pumpkin adds a subtle moistness and warmth while the cinnamon and pumpkin pie spice bring that signature seasonal spice. When I first tried this recipe, I was amazed at how soft and chewy the cookies stayed—even days later!

You’ll find that these cookies work wonders for everything from a cozy afternoon snack with tea to a festive holiday treat to share with friends and family. Plus, they’re surprisingly easy to make, especially if you plan ahead and chill the dough. This Pumpkin Chocolate Chip Cookies Recipe has become a staple in my kitchen, and I’m confident it’ll be one in yours too!

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Ingredients You’ll Need

These ingredients team up beautifully to create a cookie that’s bursting with pumpkin spice goodness while maintaining a perfect chocolatey balance. Be sure to squeeze out excess moisture from your pumpkin puree to avoid overly cakey cookies—I’ll explain more below!

• Unsalted butter: Melted and slightly cooled so it mixes smoothly without cooking the eggs or scorching your mix.
• Light or dark brown sugar: Adds depth and chewiness with its molasses content.
• Granulated sugar: For sweetness and proper texture balance.
• Pure vanilla extract: Brings aroma and heightens all the other flavors.
• Pumpkin puree: Make sure to blot or squeeze out excess moisture for less cakey cookies.
• All-purpose flour: The base that provides structure without weighing the cookies down.
• Salt: Balances sweetness and rounds out flavor.
• Baking powder and baking soda: These leaveners work together for ideal rise and texture.
• Ground cinnamon: Essential for that warm pumpkin spice note.
• Pumpkin pie spice: Or a homemade mix for that authentic fall flavor punch.
• Semi-sweet chocolate chips: The melty centers you’ll love biting into.

Variations

I love to switch things up depending on the mood and occasion. This recipe is easy to personalize—whether you want to kick up the chocolate or make them a little healthier. Go ahead and experiment a bit; you really can’t go wrong!

• Add nuts: Chopped walnuts or pecans add a lovely crunch and a toasty flavor that my family really enjoys.
• Use dark chocolate chips: For a richer, bittersweet contrast to the sweet pumpkin dough.
• Make them gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking blend—just watch the texture as some blends absorb more moisture.
• Spice it up: Add a pinch of ground cloves or ginger for an even more aromatic cookie.

How to Make Pumpkin Chocolate Chip Cookies Recipe

Step 1: Whisk Your Wet Ingredients Together

Start by whisking the melted butter with both sugars until smooth and lump-free. I like to do this in a medium bowl so I can keep an eye on the brown sugar dissolving—it really helps the sugar blend in smoothly. Then, stir in the vanilla and blotted pumpkin puree until you have a silky, combined mixture. Blotting your pumpkin here is key—it took me a few tries to realize that squeezing out extra moisture keeps the cookies tender but not cakey.

Step 2: Mix Your Dry Ingredients Separately

In a larger bowl, whisk together your flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Keeping these dry ingredients combined before adding the wet helps distribute everything evenly and ensures your cookies bake just right.

Step 3: Combine Wet and Dry Ingredients

Pour your wet mixture into the dry bowl and gently mix with a large spoon or rubber spatula. The dough will be quite soft and slightly sticky, which is totally normal. When folding in your chocolate chips, don’t be surprised if they don’t seem to stick at first because of the melted butter—that’s expected. Just work gently to incorporate them evenly.

Step 4: Chill the Dough

This is a super important step: cover the dough and chill it for at least 30 minutes, and up to 3 days if you want to plan ahead. I discovered chilling the dough helps the flavors meld together and the cookies to hold their shape without spreading too thin.

Step 5: Shape and Bake

Once your dough is chilled, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop about 1.5 tablespoons per cookie, roll into balls, and place them 3 inches apart on the sheet. Flatten the tops gently with the back of a spoon or cup—this step helps cookies spread evenly. Bake for 11-12 minutes until the edges look set but the centers remain soft. If cookies didn’t spread much, flatten them right after baking while still warm.

Step 6: Let Cookies Cool

Allow cookies to rest on the baking sheet for at least 10 minutes, and then move them to a wire rack. Here’s a secret I learned: the flavor and chewiness develop more as they cool completely, especially if you let them sit uncovered for a few hours or overnight. My family actually prefers them on day two when they’re perfectly chewy and full of pumpkin spice goodness.

How to Serve Pumpkin Chocolate Chip Cookies Recipe

Garnishes

I usually press a few extra chocolate chips on top of the cookies while they’re still warm—just for a pretty, glossy finish. It’s a simple touch that makes them look bakery-fresh and adds extra melty bites of chocolate that everyone loves.

Side Dishes

These cookies are fantastic alongside a cup of hot coffee or spiced chai tea. For a cozy autumn dessert spread, I also like to pair them with vanilla ice cream or whipped cream and a sprinkle of cinnamon to amp up the seasonal vibes.

Creative Ways to Present

If I’m bringing these cookies to a party, I like to arrange them on a wooden board with small bowls of extra chocolate chips, nuts, and fresh pumpkin spice lattes on the side. Wrapping them individually in parchment and tying with twine makes a charming homemade gift that always impresses!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay soft for up to a week. If they start to firm up, just pop one in the microwave for 10 seconds to relive that fresh-baked warmth.

Freezing

Freezing works like a charm for both the dough and baked cookies. I portion out cookie dough balls onto a tray, freeze until firm, then transfer to a zip-top bag. When I want cookies, I bake from frozen, adding an extra minute or two to the baking time. For baked cookies, tuck them in airtight containers or freezer bags and enjoy within 3 months.

Reheating

To revive frozen or leftover cookies, I gently warm them in a 300°F oven for about 5 minutes or microwave for 10–15 seconds. This refreshes their softness and melty chocolate without drying them out.

FAQs

Final Thoughts

I truly treasure this Pumpkin Chocolate Chip Cookies Recipe for all the cozy memories it brings and the fuss-free way it nails those fall flavors so perfectly. Whether it’s a chilly morning treat or a festive party favorite, I hope you give this recipe a go in your own kitchen—and that it becomes one you make over and over, just like I do. Happy baking, friend!

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