Hamdi Saidani These soft pumpkin chocolate chip cookies are made with pumpkin puree, butter, sugar, warm spices, and rich chocolate chips. The recipe creates tender, cake-like cookies with a cozy pumpkin flavor and melty chocolate in every bite. Perfect for fall baking, holiday gatherings, or a simple weeknight treat, this batch makes about 2 dozen cookies that disappear fast.
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🌰 Pumpkin Chocolate Chip Cookies Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
🍪 How To Make Pumpkin Chocolate Chip Cookies
- Preheat oven: Heat to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in pumpkin puree, egg, and vanilla extract until smooth.
- Mix dry ingredients: In another bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Combine: Slowly add dry ingredients into wet mixture, mixing until just combined. Stir in chocolate chips.
- Scoop dough: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake: Bake for 10–12 minutes, until cookies are set and lightly golden around edges.
- Cool: Let cookies rest on baking sheet for 2 minutes, then transfer to wire racks.
💭 Recipe Tips
- Don’t overbake: These cookies should stay soft and cake-like in the center.
- Chill the dough: For thicker cookies, refrigerate dough for 30 minutes before baking.
- Use quality chocolate: Dark or semisweet chocolate chips balance the sweetness.
- Spice it up: Add extra cinnamon or nutmeg for a stronger fall flavor.
- Optional mix-ins: Walnuts, pecans, or white chocolate chips add extra texture.
🧉 What To Serve Pumpkin Chocolate Chip Cookies With?
These cookies are delicious on their own but pair perfectly with a glass of cold milk, a pumpkin spice latte, or hot apple cider. For dessert, serve warm cookies with a scoop of vanilla ice cream or drizzle with caramel sauce.
🎚 How To Store Pumpkin Chocolate Chip Cookies?
- Refrigerate: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
- Freeze: Freeze baked cookies in layers separated by parchment for up to 2 months. Thaw at room temperature or warm briefly in the oven.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, just roast and puree fresh pumpkin until smooth. Make sure to drain excess liquid so the dough isn’t too wet.
Why are my cookies cakey?
Pumpkin adds moisture, making these cookies softer and more cake-like than traditional chocolate chip cookies.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 days before baking, or freeze scooped dough balls for up to 2 months.
Can I make them gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
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📊 Pumpkin Chocolate Chip Cookies Nutrition Facts
Serving Size: 1 cookie (1/24 of batch)
- Calories: 180 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 120mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 2g
Pumpkin Chocolate Chip Cookies
Description
Pumpkin Chocolate Chip Cookies are soft, spiced, and filled with melty chocolate chips. Perfect for fall baking, these cookies are cozy, cake-like, and easy to make.
Ingredients
Instructions
- Preheat oven to 350°F. Line baking sheets.
- Beat butter and sugars until fluffy. Add pumpkin, egg, and vanilla.
- Mix flour, baking soda, cinnamon, spice, and salt in separate bowl.
- Add dry ingredients to wet mixture; stir in chocolate chips.
- Scoop onto baking sheets.
- Bake 10–12 minutes. Cool before serving.
Notes
- Don’t overbake: These cookies should stay soft and cake-like in the center.
Chill the dough: For thicker cookies, refrigerate dough for 30 minutes before baking.
Use quality chocolate: Dark or semisweet chocolate chips balance the sweetness.
Spice it up: Add extra cinnamon or nutmeg for a stronger fall flavor.
Optional mix-ins: Walnuts, pecans, or white chocolate chips add extra texture.
