Best Pumpkin Chocolate Chip Cookies Recipe – So Delicious!

Pumpkin Chocolate Chip Cookies Recipe is more than just a sweet treat; it’s an irresistible invitation to experience the very essence of autumn comfort. Imagine the delightful aroma of warm, comforting spices blending harmoniously with rich, melting chocolate, wafting through your kitchen – a scent that instantly conjures cozy memories and eager anticipation for a delicious bite. I personally find these cookies to be the quintessential fall indulgence, striking that perfect balance between seasonal festivity and classic cookie charm.

What makes these particular cookies so universally beloved? It’s their unique and magical combination of a wonderfully soft, moist, and delightfully chewy texture, generously infused with the subtle, earthy sweetness of pumpkin and generously studded with pockets of rich chocolate chips. While the chocolate chip cookie has long been an undisputed American icon, the ingenious addition of pumpkin transforms it into a celebrated seasonal delight, eagerly awaited as the leaves begin their vibrant transformation. This harmonious marriage of comforting flavors and satisfying textures has firmly cemented its place as a cherished autumn tradition for families everywhere.

Why You’ll Adore This Pumpkin Chocolate Chip Cookies Recipe

Crafting this Pumpkin Chocolate Chip Cookies Recipe is not just about baking; it’s about creating moments of simple joy. It’s a surprisingly straightforward process, promising immense satisfaction for both the baker and everyone fortunate enough to savor a delicious bite. Get ready to bake a batch of pure, autumnal happiness!

this Recipe

Ingredients:

• All-Purpose Flour: 2 ½ cups (approximately 300 grams), precisely measured using the spoon-and-level method to ensure light and tender Pumpkin Chocolate Chip Cookies.
• Baking Soda: 1 teaspoon, vital for providing lift and a chewy texture to our cookies.
• Baking Powder: ½ teaspoon, which works alongside baking soda to give these cookies the perfect rise and a wonderfully soft crumb.
• Fine Sea Salt: ½ teaspoon, crucial for balancing the sweetness and enhancing all the delightful flavors.
• Ground Cinnamon: 1 ½ teaspoons, for that classic warm and comforting spice aroma.
• Ground Nutmeg: ½ teaspoon, offering a subtle yet essential earthy sweetness that complements the pumpkin beautifully.
• Ground Ginger: ½ teaspoon, adding a gentle warmth and a hint of zing.
• Ground Cloves: ¼ teaspoon, to provide a deep, aromatic note that rounds out the spice blend.
• Unsalted Butter: 1 cup (2 sticks or 226 grams), softened to room temperature. This is essential for proper creaming with the sugars, creating air pockets that contribute to the cookies’ light texture.
• Granulated Sugar: 1 cup (approximately 200 grams), for sweetness and to help crisp the edges slightly.
• Light Brown Sugar: ½ cup (packed, approximately 100 grams), which adds moisture, chewiness, and a lovely molasses flavor that pairs exquisitely with pumpkin.
• Large Egg: 1, at room temperature. A room temperature egg emulsifies better with the butter and sugar, resulting in a smoother dough.
• Pure Vanilla Extract: 1 teaspoon, enhancing the overall flavor profile of our Pumpkin Chocolate Chip Cookies.
• Pumpkin Puree: ½ cup (approximately 120 grams), not pumpkin pie filling. Make sure it’s 100% pure pumpkin, as the pie filling contains added spices and sugars which will alter the final taste and texture of your cookies.
• Semi-Sweet Chocolate Chips: 1 ½ cups (approximately 250 grams), or a mix of semi-sweet and milk chocolate chips, depending on your preference. These are the stars that make these Pumpkin Chocolate Chip Cookies truly irresistible.

Preparing the Pumpkin Chocolate Chip Cookie Dough:

1. Combine the Dry Ingredients: In a medium-sized bowl, I always start by whisking together the all-purpose flour, baking soda, baking powder, fine sea salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. I make sure to whisk them thoroughly for at least 30-60 seconds, ensuring all the leavening agents and spices are evenly distributed. This step is incredibly important for consistent flavor and rise throughout all your delicious Pumpkin Chocolate Chip Cookies; no one wants a bland patch or a surprise bite of concentrated spice! Set this perfectly blended dry mix aside for now.
2. Cream the Butter and Sugars: In a large mixing bowl, using either a stand mixer fitted with the paddle attachment or a hand-held electric mixer, I cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. I beat them on medium speed for about 2 to 3 minutes, until the mixture becomes wonderfully light, fluffy, and noticeably pale in color. During this process, I frequently stop to scrape down the sides of the bowl with a rubber spatula. This ensures that all the butter and sugars are fully incorporated, creating that essential airy foundation for our Pumpkin Chocolate Chip Cookies. The creaming process incorporates air, which contributes significantly to the cookies’ final texture.
3. Add the Egg and Vanilla: Once the butter and sugars are beautifully creamed, I crack in the large, room-temperature egg. I beat it into the mixture on medium speed until it’s just combined, typically about 30 seconds. Then, I pour in the pure vanilla extract and mix for another 15 seconds. It’s important not to overmix at this stage, as we want to maintain the air pockets we’ve created. I’ll give the bowl another good scrape down to ensure everything is perfectly blended.
4. Incorporate the Pumpkin Puree: Now for the star ingredient, the pumpkin! I add the ½ cup of pumpkin puree (remember, not pie filling!) to the wet ingredients. I mix this on low speed until it’s just combined and no streaks of pumpkin are visible, usually no more than 30 seconds. Overmixing the pumpkin can sometimes lead to a tougher cookie, and we’re aiming for that perfectly soft, chewy texture for our Pumpkin Chocolate Chip Cookies. The mixture will look very creamy and luscious at this point.
5. Gradually Add Dry Ingredients: With the mixer on its lowest speed, I gradually add the dry ingredient mixture to the wet ingredients, a third at a time. I mix only until the flour streaks have almost disappeared. As soon as I see just a few faint streaks of flour remaining, I stop the mixer. It’s crucial not to overmix the dough once the flour is added. Overmixing develops the gluten in the flour, which can result in tough, dense cookies instead of the soft, tender Pumpkin Chocolate Chip Cookies we’re dreaming of. I usually finish combining the last bits by hand with a rubber spatula to be extra careful.
6. Fold in the Chocolate Chips: Finally, the moment for the chocolate chips! I gently fold in the 1 ½ cups of semi-sweet chocolate chips (or your preferred variety) using a rubber spatula. I ensure they are evenly distributed throughout the dough, making sure every bite of your Pumpkin Chocolate Chip Cookies will have a delightful burst of chocolate.
7. Chill the Dough (Don’t Skip This!): This step is genuinely non-negotiable for the best Pumpkin Chocolate Chip Cookies! I cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour, but ideally 2 to 4 hours. If you can chill it overnight, even better! Chilling allows the flour to fully hydrate, preventing the cookies from spreading too much during baking. More importantly, it allows the flavors (especially the spices) to meld and deepen, resulting in a much richer, more complex taste. Plus, a chilled dough is much easier to scoop and handle. This patience will truly pay off when you bite into your perfectly flavored and textured Pumpkin Chocolate Chip Cookies.

Baking Your Perfect Pumpkin Chocolate Chip Cookies:

8. Preheat the Oven and Prepare Baking Sheets: About 15-20 minutes before I’m ready to bake, I preheat my oven to 375°F (190°C). I then line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking, making cleanup a breeze. Using parchment paper is one of my secret weapons for consistently great Pumpkin Chocolate Chip Cookies because it helps regulate the bottom temperature and ensures an easy release.
9. Scoop the Dough: Using a 1.5 to 2-tablespoon cookie scoop (or a well-rounded tablespoon for smaller cookies), I scoop mounds of the chilled cookie dough onto the prepared baking sheets. I make sure to leave about 2 inches of space between each cookie to allow for proper spreading. If the dough is particularly sticky from the pumpkin, I sometimes lightly moisten my hands before rolling the scooped dough into smoother balls, which helps create perfectly round Pumpkin Chocolate Chip Cookies.
10. Bake the Cookies: I place one baking sheet at a time into the preheated oven. I bake for 10 to 13 minutes, or until the edges are just set and slightly golden, and the centers still look a little soft and slightly underdone. The exact baking time can vary depending on your oven and the size of your cookies, so keep a close eye on them. For optimal results and even baking, especially if using two sheets, I rotate the baking sheet halfway through the baking time. This ensures all your Pumpkin Chocolate Chip Cookies get an even golden hue.
11. Remove from Oven: When they are ready, I carefully remove the baking sheet from the oven. The cookies will look puffy and might seem very soft in the center, which is exactly what we want! They will continue to set up as they cool on the baking sheet. This initial resting period is critical for maintaining their perfect soft and chewy texture.

Cooling, Finishing, and Storing Your Delicious Pumpkin Chocolate Chip Cookies:

12. Cool on Baking Sheets, Then Transfer: I let the freshly baked Pumpkin Chocolate Chip Cookies cool on the baking sheets for about 5 to 10 minutes. This allows them to firm up enough to be transferred without breaking. After this resting period, I use a thin spatula to carefully transfer the cookies to a wire rack to cool completely. Cooling on a wire rack ensures air circulates around all sides of the cookie, preventing them from becoming soggy on the bottom and helping them achieve that ideal chewy-crisp balance.
13. Optional: Garnish with Extra Chocolate Chips: For an extra special touch and a more appealing presentation (and let’s be honest, more chocolate!), I sometimes press a few extra chocolate chips onto the tops of the warm, just-baked Pumpkin Chocolate Chip Cookies immediately after they come out of the oven. The residual heat will melt them slightly, making them adhere beautifully and look incredibly tempting.
14. Allow to Cool Completely: While it’s tempting to dive right into these warm, fragrant Pumpkin Chocolate Chip Cookies, I always recommend letting them cool completely on the wire rack. As they cool, the flavors continue to develop, and the texture reaches its peak chewiness. Plus, fully cooled cookies are less likely to stick together if you plan to stack them.
15. Storage Instructions: Once your Pumpkin Chocolate Chip Cookies are completely cool, I store them in an airtight container at room temperature. They will stay wonderfully fresh and soft for up to 3-4 days. For longer storage, you can freeze the baked cookies. Once completely cooled, I place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Just let them thaw at room temperature before enjoying them again! These cookies are truly a treat you’ll want to savor.

Conclusion:

Well, we’ve journeyed together through the delightful process of creating what I genuinely believe are the ultimate autumn (and really, all-year-round) treats. This isn’t just another cookie recipe; it’s a gateway to comfort, warmth, and pure, unadulterated joy in every single bite. If you’re looking for that perfect balance of soft, chewy texture, fragrant fall spices, and pockets of rich, melty chocolate, then you’ve absolutely found your calling with this recipe. These cookies manage to be both incredibly moist and surprisingly light, making them dangerously addictive. They encapsulate everything wonderful about cozy evenings, family gatherings, and that undeniable scent of home baking wafting through the air.

Serving Up Sweet Perfection:

While these cookies are undeniably spectacular straight from the cooling rack, still warm with gooey chocolate, their versatility truly shines. For a classic pairing, nothing beats a tall, frosty glass of milk, creating that nostalgic, comforting experience we all crave. Imagine savoring one alongside your morning coffee or a soothing cup of herbal tea; it’s the perfect companion for a quiet moment of reflection. For a more indulgent dessert, try turning them into ice cream sandwiches – a scoop of vanilla bean or even cinnamon ice cream nestled between two of these beauties is an absolute game-changer. You could also crumble a slightly stale cookie over a bowl of plain yogurt for a quick, delicious breakfast or snack, adding a lovely texture and burst of flavor. They’re also fantastic when gently warmed for a few seconds in the microwave, bringing back that fresh-baked feel, especially if you’re enjoying them a day or two after baking. Don’t forget their potential as an offering at your next potluck or gathering; they are always, without fail, the first to disappear from the dessert table.

Creative Twists and Tempting Variations:

Part of the magic of home baking is making a recipe truly your own, and these cookies lend themselves beautifully to customization. Feel free to play with the spice blend; if you adore ginger, add a little extra, or perhaps a pinch of cardamom for an exotic twist. For an added layer of texture and nutty goodness, consider folding in a cup of chopped pecans or walnuts along with the chocolate chips. White chocolate chips or butterscotch chips are also fantastic alternatives or additions if you want to change up the flavor profile a bit. If you’re feeling adventurous, a handful of dried cranberries or chopped candied ginger could introduce an exciting tartness or a spicy kick. For those who love a bit of sparkle, a sprinkle of coarse sea salt on top before baking really elevates the chocolate and pumpkin flavors. You can even try shaping them into smaller, bite-sized “muffin-top” cookies for a dainty treat, or press the dough into a 9×13 inch pan and bake it as bars for an easy, sliceable dessert.

I cannot emphasize enough how much I encourage you to set aside some time soon and give this Pumpkin Chocolate Chip Cookies Recipe a try. It’s more than just following steps; it’s an opportunity to create something truly delicious and memorable. The aroma alone as they bake will fill your home with an inviting, cozy atmosphere that is simply irresistible. This is a recipe that will not only satisfy your sweet tooth but also warm your soul and bring smiles to everyone who tries them. It’s truly one of those fundamental recipes that deserves a permanent spot in your baking repertoire, becoming a go-to for holidays, celebrations, or simply when a craving for something wonderfully comforting strikes.

So, go ahead, gather your ingredients, preheat your oven, and prepare for pure deliciousness. Once you’ve experienced the magic of these cookies, I would absolutely love to hear all about it! Did you try a fun variation? Did they disappear instantly? What did your family and friends think? Please don’t hesitate to share your baking adventures, photos, and any creative twists you came up with in the comments below. Your experiences not only inspire me but also help our wonderful community of home bakers. Happy baking, my friends, and get ready to fall in love with your new favorite cookie!

Pumpkin Chocolate Chip Cookies Recipe

An irresistible invitation to experience the very essence of autumn comfort. These cookies offer a unique and magical combination of soft, moist, chewy texture, infused with subtle pumpkin sweetness and rich chocolate chips, making them a quintessential fall indulgence.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
2 Hours

Servings
24 cookies

Ingredients

• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 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

Instructions

1. Step 1
   Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl until thoroughly combined. Set aside.
2. Step 2
   In a large mixing bowl, cream softened unsalted butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light, fluffy, and pale.
3. Step 3
   Beat in the large, room-temperature egg until just combined (about 30 seconds), then add pure vanilla extract and mix for another 15 seconds.
4. Step 4
   Add the 1/2 cup of pumpkin puree (not pie filling) to the wet ingredients. Mix on low speed until just combined and no streaks of pumpkin are visible (no more than 30 seconds).
5. Step 5
   Gradually add the whisked dry ingredient mixture to the wet ingredients, a third at a time, mixing on the lowest speed only until flour streaks have almost disappeared. Do not overmix to avoid tough cookies.
6. Step 6
   Gently fold in the 1 cup of semi-sweet chocolate chips (or preferred variety) using a rubber spatula until evenly distributed throughout the dough.
7. Step 7
   Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour, ideally 2-4 hours, or even overnight. Chilling is crucial for flavor development and preventing excessive spreading.
8. Step 8
   Preheat oven to 375°F (190°C) about 15-20 minutes before baking. Line two large baking sheets with parchment paper or silicone baking mats.
9. Step 9
   Using a 1.5 to 2-tablespoon cookie scoop, scoop mounds of the chilled dough onto the prepared baking sheets, leaving about 2 inches of space between each. Bake one sheet at a time for 10-13 minutes, or until the edges are just set and slightly golden, and the centers still look soft.
10. Step 10
    Carefully remove the baking sheet from the oven. Let cookies cool on the baking sheets for about 5-10 minutes to firm up. Then, transfer them to a wire rack to cool completely, allowing flavors and texture to develop fully.
11. Step 11
    Once completely cool, store Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked and cooled cookies in a freezer-safe bag for 2-3 months; thaw at room temperature before enjoying.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.