BEST Pumpkin Chocolate Chip Cookies

Why You’ll Love This Recipe

The BEST Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with warm autumn spices. The combination of rich pumpkin puree and gooey chocolate chips creates a comforting treat that’s perfect for fall. With their cake-like texture and irresistible flavor, these cookies are sure to become a seasonal favorite for kids and adults alike.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

pumpkin pureebrown sugarsugarunsalted buttereggvanilla extractall-purpose flourbaking sodaallspicecinnamonnutmegclovessaltchocolate chips

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.

Add in the pumpkin puree, egg, and vanilla extract, mixing until smooth.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.

Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.

Fold in the chocolate chips.

Scoop dough onto the prepared baking sheet using a cookie scoop or tablespoon.

Flatten slightly with your fingers or the back of a spoon, as these cookies don’t spread much.

Bake for 10-12 minutes, or until the edges are set and the centers are soft but not doughy.

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 10 minutes
Total time: 35-40 minutes

Variations

Add chopped walnuts or pecans for a crunchy texture.
Sprinkle a little sea salt on top before baking for a sweet-salty contrast.
Swap chocolate chips for white chocolate or butterscotch chips.
Use pumpkin pie spice instead of individual spices for convenience.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 10 days or freeze for up to 3 months.
To reheat, microwave for 5-10 seconds to restore their soft texture.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just be sure to drain excess moisture before adding it to the batter.

Why are my cookies too cakey?
Pumpkin adds moisture, so avoid overmixing and measure flour correctly.

Can I freeze the dough?
Yes, scoop into portions and freeze. Bake from frozen with a couple extra minutes.

Do I need to chill the dough?
Chilling is optional but can help prevent spreading.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Can I double the recipe?
Absolutely, just make sure to mix thoroughly.

Can I reduce the sugar?
Yes, but it may affect texture slightly.

What type of chocolate works best?
Semi-sweet or dark chocolate chips complement the pumpkin well.

Can I make them vegan?
Yes, substitute the egg with a flax egg and use dairy-free butter and chocolate chips.

Are these suitable for kids?
Definitely! They’re sweet, soft, and perfect for little hands.

Conclusion

The BEST Pumpkin Chocolate Chip Cookies blend cozy fall flavors with indulgent chocolate in every bite. Whether you’re baking for a party, a lunchbox treat, or a quiet night in, these cookies are sure to please. Whip up a batch and enjoy the perfect harmony of spice and sweetness!

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