Fall baking season is here, and I’ve got the perfect recipe to get you in the autumn spirit.
These pumpkin chocolate chip cookies are soft, chewy, and packed with all the best flavors of the season.
The rich chocolate pairs so well with the pumpkin and spices. It’s like taking a bite of pumpkin pie but with a chocolatey twist.
Who’s ready to embrace sweater weather and indulge in some homemade goodness? I know I am!
Why You’ll Love These Pumpkin Chocolate Chip Cookies
Seasonal Delight: These cookies capture the essence of autumn, combining the warm, comforting flavors of pumpkin and spice in every bite.
Soft, Chewy Texture: Unlike some other pumpkin cookies, which can be cakey, these are soft and chewy, just like your favorite chocolate chip cookies!
Easy Preparation: This recipe comes together quickly, and you don’t even need a mixer.
Crowd-Pleaser: The orange hue and light spice in these cookies appeal to everyone. Seriously, you better make double because they will not last!
Ingredients
- 100% Pure Pumpkin Puree: Adds moisture and a subtle pumpkin flavor. Make sure it’s puree, not pie filling!
- Unsalted Butter: Creates a rich, buttery base.
- Granulated Sugar: Sweetens and helps create a light, crisp edge.
- Light Brown Sugar: Adds sweetness with a touch of molasses for chewiness.
- Egg Yolk: Provides richness and helps bind the dough.
- Vanilla Extract: Enhances the overall flavor with a warm, sweet aroma.
- All-Purpose Flour: Forms the structure for soft cookies.
- Pumpkin Pie Spice & Salt: The spice blend brings warmth, while the salt balances flavors.
- Baking Powder & Baking Soda: The leavening agents that give the dough a little lift so the cookies aren’t too dense.
- Semi-Sweet Chocolate Chips: Melts into gooey chocolate pockets throughout each bite.
How to Make Pumpkin Chocolate Chip Cookies
These chocolate chip pumpkin cookies are simply delightful.
The pumpkin puree adds a lovely moisture and subtle pumpkin flavor, while the warm spices make your kitchen smell heavenly.
The real star, though, is the generous amount of chocolate chips in every bite. It makes them downright addictive!
Check out how easy they are to recreate:
1. DRY: Line a medium bowl with paper towels, add the pumpkin, and press the top with more paper towels. Leave for 5-10 minutes.
2. MIX: Whisk the melted butter and sugars until smooth. Stir in the pumpkin, egg yolk, and vanilla until combined.
3. COMBINE: Whisk the flour, pumpkin spice, salt, baking powder, and baking soda. Add to the wet ingredients and stir until halfway combined. Add 3/4 cup of chocolate chips and stir until just combined.
4. CHILL: Cover and refrigerate the dough for 30-60 minutes.
5. PREHEAT: Heat oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. PORTION: Roll the dough into 1 1/2 tablespoon-sized balls, place on baking sheets, and flatten slightly.
7. BAKE: Cook for 10-12 minutes, until lightly golden and soft in the center.
8. FINISH: Press extra chocolate chips into the tops of the hot cookies. Let them cool on the sheets for 10-15 minutes before transferring to a wire rack. Enjoy!
Tips For the Best Pumpkin Chocolate Chip Cookies
These cookies are super easy to make and perfect for sharing with friends, family, or coworkers.
They’ll make you the most popular person around, I guarantee it!
But be sure to read these tips first! That way, they come out perfect every time.
- Use room-temperature ingredients. The pumpkin puree and egg should be at room temperature to ensure even mixing. Also, let the butter cool after melting; otherwise, the dough will be greasy.
- Drain or blot the pumpkin puree. We do this because pumpkin has a high moisture content. If you add it right away, the cookies won’t have quite the right texture. This is especially important when using homemade puree!
- Don’t overmix the dough. Mix everything by hand and stop when you no longer see streaks of flour.
- Chill the dough. This step is vital to allow the butter to solidify. If you bake this right away, you’ll be left with very flat, very sad cookies.
- Let it rest. If you chill the dough for 60 minutes or longer, let it rest at room temp for 15 minutes before portioning.
- Keep an eye on baking time. Ovens vary, so check on them after 10 minutes. Like regular chocolate chip cookies, I suggest pulling them early so they stay fudgy.
- Cool on the baking sheet. Let the cookies rest on the sheet for at least 10 minutes. This gives them time to finish cooking and set.
- DIY spices. I like pumpkin pie spice because it has a little of everything, but feel free to use your own blend. I recommend at least 1 1/2 teaspoons of cinnamon to get the same warmth.
How to Store
These cookies are perfect for curling up with a good book and a hot cup of coffee on a crisp afternoon.
And since they’re so dreamy, I have a feeling they’ll be gone in a flash.
Luckily, you can store them for later – so go ahead and make double!
To Make Ahead: Make the dough as instructed and chill for 2-3 days before baking. Or flash freeze portions until solid and freeze in a freezer bag for 2-3 months. Bake from frozen with 1-2 extra minutes in the oven.
To Store: Keep leftovers in an airtight container at room temperature for up to five days. Place a slice of bread in the container to help maintain moisture.
To Freeze: Flash freeze cooled cookies on a tray until solid then transfer to a freezer bag for 2-3 months. Thaw on the counter until soft.
More Pumpkin Desserts Perfect for Fall
Baked Pumpkin Spice Donut Holes
Pumpkin Bars with Cream Cheese Frosting
Pumpkin Banana Muffins
Pumpkin Cream Cheese Muffins
Pumpkin Chocolate Chip Cookies
18-20
servings20
minutes12
minutes138
kcalBursting with warm spices and rich pumpkin flavor, these soft and chewy pumpkin chocolate chip cookies offer a delightful twist on the classic treat.
Ingredients
1/3 cup 100% pure pumpkin puree
1/2 cup unsalted butter, melted and cooled
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup semi-sweet chocolate chips, divided
Instructions
- Line a medium bowl with paper towels. Add the pumpkin and top it with more paper towels, pressing down to soak up the excess moisture. Leave for 5-10 minutes before discarding the paper towels.
- In a large mixing bowl, whisk the melted butter and sugars until smooth. Stir in the pumpkin, egg yolk, and vanilla until well combined.
- In a medium bowl, whisk the flour, pumpkin spice, salt, baking powder, and baking soda. Add to the wet ingredients and stir gently by hand with a spatula until about halfway combined. Add 3/4 cup of chocolate chips and stir until just combined.
- Cover the bowl and refrigerate for 30-60 minutes.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Portion the dough into 1 1/2 tablespoon-sized balls. Roll in your palms and arrange on the baking sheets with 2-3 inches between each cookie. Gently press the tops with the bottom of a measuring cup to flatten slightly.
- Bake for about 10-12 minutes, or until the cookies are lightly golden and soft in the center. Press the extra chocolate chips into the tops of the hot cookies.
- Allow to cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Don’t skip the chill. It’s important to let the butter solidify so they don’t spread too much. 30-60 minutes is more than enough but you can leave the dough in the fridge for 2-3 days if needed.
- Drain or blot the pumpkin puree. We do this because pumpkin has a high moisture content. If you add it right away, the cookies won’t have quite the right texture.
- Don’t overmix the dough. Mix everything by hand and stop when you no longer see streaks of flour.
