Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies perfectly capture the essence of autumn with their tender crumb, warm spices, and melty chocolate chips. They are ideal for cozying up after a chilly day or sharing around the holidays with family and friends.

I remember baking these on a cold Halloween evening after trick or treating with my kids. The kitchen smelled like cinnamon and vanilla, and these cookies quickly became a beloved treat we looked forward to each year.

Ingredients

• Unsalted butter: One stick unsalted butter softened to create a creamy base and rich flavor
• Packed brown sugar: Half a cup of packed brown sugar for deep caramel notes
• Granulated sugar: Quarter cup granulated sugar for balanced sweetness
• Pumpkin purée: Two thirds cup of pure pumpkin purée to add moisture, subtle sweetness, and that signature autumn taste
• Vanilla extract: One teaspoon pure vanilla extract to enhance all the flavors naturally
• Egg: One large egg to bind the dough and add tenderness
• All purpose flour: One and three quarters cups all purpose flour for structure and softness
• Baking soda: Half teaspoon baking soda to help cookies rise and spread properly
• Baking powder: Half teaspoon baking powder to add lightness and a delicate crumb
• Pumpkin pie spice: One teaspoon pumpkin pie spice which combines cinnamon nutmeg and cloves for warm aromatic notes
• Salt: Quarter teaspoon salt to balance sweetness and enhance flavor
• Semi sweet chocolate chips: One cup semi sweet chocolate chips for melty pockets of rich chocolate throughout each bite
• Tip: Selecting a good quality pumpkin purée without added sugars or spices is key. Freshly measuring your spices and checking their freshness can make a big difference in flavor intensity.

Instructions

Cream Butter and Sugars:

Beat softened butter with brown and granulated sugar using a stand or hand mixer at medium speed for about two to three minutes until the mixture becomes light and fluffy. Scrape down the bowl sides frequently to ensure even blending. This step is crucial for creating a tender crumb and nicely aerated dough.

Incorporate Wet Ingredients:

Add the pumpkin purée, vanilla extract, and egg to the butter and sugar mixture. Beat again just until combined. At this stage the batter may look a bit curdled but that is normal and will smooth out once dry ingredients are added.

Combine Dry Ingredients:

In a separate bowl whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt thoroughly. Doing this prevents uneven pockets of spice or leavening agents in your dough and promotes even baking.

Mix Wet and Dry:

Slowly add the dry ingredient mixture to the wet ingredients in batches, mixing on low speed just until everything comes together. Avoid overmixing or the dough may become tough and the cookies less tender.

Fold in Chocolate Chips:

Use a spatula to gently fold in the chocolate chips evenly throughout the dough. This careful folding keeps the dough light and ensures every cookie has some melty chocolate pockets.

Chill the Dough:

Cover the dough and refrigerate for at least 30 minutes. Chilling helps control spreading in the oven and intensifies the flavors, ultimately yielding thicker, chewier cookies. While optional, I highly recommend this step for the best texture.

Portion and Bake:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line your baking sheets with parchment paper. Use a tablespoon or small ice cream scoop to portion the dough evenly placing mounds about two inches apart. Bake for ten to twelve minutes until edges start to brown and centers set but remain soft. The cookies will continue to bake slightly after removal.

Cool and Serve:

Let the cookies cool on the baking sheet for five minutes to firm up before transferring to a wire rack to cool completely. Enjoy warm for melty chocolate or at room temperature for a perfect soft bite.

My favorite ingredient has to be the pumpkin pie spice. It instantly evokes comfort and warmth and makes these cookies feel like a special seasonal treat. One Halloween we bundled up after a night of trick or treating and baked these cookies. The smell filled our home and made the night feel magical.

Storage Tips

Store cookies in an airtight container at room temperature for up to five days to maintain freshness and softness. If you want to keep them longer, freezing baked cookies in a sealed container preserves their taste and texture for up to three months. Thaw at room temperature before serving.

Ingredient Substitutions

Butter can be swapped with solid coconut oil to create a slightly crisper edge and a subtle tropical undertone while making the recipe dairy free. White chocolate chips add creamy sweetness and brighten up the appearance if you prefer a different kind of chocolate. Replacing pumpkin pie spice with a chai spice blend gives a floral and peppery twist that still feels cozy but adds complexity.

Serving Suggestions

These cookies shine paired with hot beverages like chai lattes or apple cider, perfect for relaxing after a cool autumn day. Add mix ins such as chopped toasted pecans or dried cranberries to change up the texture and add bursts of flavor. For a fun twist, sandwich your favorite ice cream between two cookies for an indulgent dessert.

These pumpkin chocolate chip cookies are perfect for cozy autumn gatherings and make a wonderful homemade gift. Enjoy them warm with a cup of cider or at room temperature.

Your Recipe Questions Answered

→ Why are my cookies too cakey or puffy?

Excess moisture from pumpkin puree or too much flour can cause a cakey texture. Blot the pumpkin to remove moisture and measure flour carefully for best results.

→ Can I use fresh pumpkin instead of canned?

Yes, but roast and puree the pumpkin until smooth and blot away excess liquid to maintain the right moisture and texture.

→ Why did my cookies not spread enough?

Cold dough or excess flour can prevent spreading. Allow dough to warm slightly or reduce flour by a bit to encourage better spread.

→ Can I freeze the dough or baked cookies?

Both dough and baked cookies freeze well. Portion dough on a sheet before freezing and bake from frozen with a slight time adjustment.

→ What mix-ins work well with these cookies?

Try toasted pecans, walnuts, or dried cranberries for added crunch and flavor that pairs beautifully with the pumpkin and chocolate.