These Pumpkin Chocolate Chip Cookies bring together cozy fall spices and melty chocolate in an easy, homemade treat you won’t be able to resist—they’re soft, chewy, and just right for sipping cider on a crisp afternoon.
Why You’ll Love This Recipe
– Seasonal twist on a classic chocolate chip cookie
– Soft centers with slightly crisp edges—hello, textural bliss
– Ready in under an hour, including chill time
– Uses pantry staples plus easy-to-find pumpkin puree
– Perfect for bake sales, gift boxes, or after-school snacks
– Kid-approved sweetness without being overly sugary
– Naturally colored without food dye—just pumpkin magic
– Flexible: tweak the spice level or chocolate ratio
Ingredients
– 2¼ cups (280 g) all-purpose flour (sub gluten-free cup-for-cup blend)
– 1 tsp baking powder
– 1 tsp baking soda
– ½ tsp fine sea salt
– 2 tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp each nutmeg, ginger, cloves)
– 4 Tbsp (60 g) unsalted butter, softened (or dairy-free spread)
– ½ cup (100 g) granulated sugar
– ½ cup (110 g) light brown sugar, packed
– 1 large egg (or flax “egg”: 1 Tbsp ground flax + 3 Tbsp water)
– 1 cup (240 g) canned pumpkin puree (not pie filling; I love Libby’s)
– 1 tsp pure vanilla extract
– 1 cup (180 g) semisweet chocolate chips (Ghirardelli or Guittard recommended)
– ½ cup chopped walnuts or pecans (optional for crunch)
Directions
1. Preheat and prep. Preheat oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat—this helps cookies release cleanly.
2. Whisk dry mix. In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly blended. Smells like autumn in a bowl!
3. Cream butter + sugars. In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until light and fluffy; scrape sides once.
4. Add egg, pumpkin & vanilla. Blend in the egg, then pumpkin puree and vanilla, mixing until the batter is silky. If it’s a bit lumpy, that’s okay—just stir until mostly smooth.
5. Combine wet + dry. Slowly fold dry ingredients into wet using a spatula; stop once you see no streaks of flour. Overmixing can yield dense cookies, and we want tender bites here.
6. Stir in chips (and nuts). Sprinkle in your chocolate chips—and nuts, if you’re using them—then gently fold until evenly distributed. A few chips peeking on top makes a prettier cookie.
7. Chill the dough. Cover the bowl and chill for at least 30 minutes (up to 24 hours). You’ll notice the dough firms up, which helps control spread and deepens flavor—trust me, it’s worth the wait.
8. Scoop and space. Scoop generous 2-Tbsp mounds onto prepared sheets, leaving about 2 inches between each—these cookies like personal space.
9. Bake to perfection. Bake one sheet at a time for 10–12 minutes. The edges should look set and lightly browned; centers might still seem soft—that’s exactly what we want.
10. Cool just right. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll finish cooking and firms up beautifully while cooling.
Servings & Timing
• Yield: Makes about 24 medium-sized cookies
• Prep Time: 20 minutes (measuring, mixing)
• Chill Time: 30 minutes (or up to overnight for deeper taste)
• Bake Time: 10–12 minutes per sheet
• Total Time: Approximately 1 hour
Variations
– Pumpkin White Chocolate Chip: swap semisweet for 1 cup white chips.
– Gluten-Free Harvest: use a certified 1:1 gluten-free flour blend.
– Spiced Up: add a pinch of cayenne or extra ginger for warmth.
– Mocha Pumpkin: whisk 1 tsp instant espresso powder into batter.
– Oat & Pumpkin: replace ½ cup flour with old-fashioned oats for chew.
– Nut-Free Smile: skip the nuts, boost chocolate to 1½ cups.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 3 days—if they’re not gone by then! For longer stash, freeze in a zip-top bag (remove air first) up to 3 months. To refresh, pop frozen or room-temp cookies in a 300°F oven for 3–4 minutes or microwave 8–10 seconds for that just-baked feel.
FAQs
Q: Can I use pumpkin pie filling instead of puree?
A: I don’t recommend it; pie filling has added sugar and spices, which throws off texture and sweetness.
Q: Why did my cookies spread too much?
A: Likely dough was too warm or sheet was hot—chill dough longer and swap pans between batches.
Q: How do I get crisper edges?
A: Flatten dough balls slightly before baking and bake an extra minute; edges will crisp while centers stay tender.
Q: Is it okay to freeze dough balls?
A: Absolutely—freeze scooped balls on a tray, then bag them; bake straight from frozen, adding a couple extra minutes.
Q: Can I make these vegan?
A: Yes—use vegan butter, a flax egg (1 Tbsp flaxseed + 3 Tbsp water), and dairy-free chips.
Q: What’s a good pumpkin pie spice substitute?
A: Mix 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a dash of cloves for homemade magic.
Q: My cookies taste dry—help!
A: Check oven accuracy (an oven thermometer helps!), avoid overbaking, or add an extra tablespoon of pumpkin puree.
Q: Can I lower sugar?
A: Sure—cut each sugar by up to 2 tablespoons, but you might lose a tiny bit of chewiness.
Conclusion
These homemade Pumpkin Chocolate Chip Cookies are your new go-to fall baking project: cozy, simple, and bursting with seasonal charm. Grab your bowl, stir up that dough, and let the aroma fill your kitchen. Give them a try, share how they turned out in the comments, and don’t forget to explore related desserts like my Ginger Molasses Cookies for even more autumnal fun.
