Pumpkin Chocolate Chip Cookies Recipe

I recently whipped up these pumpkin chocolate chip cookies and couldn’t be happier with the result. The soft texture, warm spices, and melty chocolate chips create a fall treat that feels both nostalgic and fresh. Their perfect balance of sweet pumpkin and spice makes them truly irresistible. Every bite delights.

I love creating recipes that bring a little extra warmth to fall, and these Pumpkin Chocolate Chip Cookies are one of my favorites. I mix together 1/2 cup unsalted butter with 1 cup pumpkin puree which not only gives a moist texture but also packs in extra fiber and vitamin A.

The sugars (1/2 cup granulated and 1/2 cup packed brown) help create a balanced sweetness while a large egg and 2 teaspoons vanilla extract add richness. I then stir in 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and a bit of salt.

For that essential autumn spice, I include 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon pumpkin pie spice. Finally, I fold in 1 cup semisweet chocolate chips.

These cookies are a soft pumpkin chocolate chip cookie recipe that delivers both comforting nutrition and a burst of fall flavor.

Why I Like this Recipe

I like this recipe because it’s super simple yet full of awesome fall flavor. First off, I love how the pumpkin puree and spices come together to make the cookies taste warm and comforting, like a little slice of autumn. Second, I’m a huge fan of the soft, chewy texture these cookies have – they’re not too hard and really melt in your mouth. Third, the chocolate chips are a total win – they add a rich, sweet burst that balances out the spices perfectly. Fourth, the whole process is really fun and chill; I don’t have to be a master baker to get it right, and that makes baking way more enjoyable.

Ingredients

• Unsalted butter adds rich flavor and smooth texture, essential for moist cookie dough.
• Pumpkin puree gives natural sweetness and moistness while boosting fiber and vitamins.
• Granulated sugar gives cookies a sweet taste and helps with perfect browning.
• Semisweet chocolate chips melt invitingly, offering pockets of rich, indulgent flavor.
• Pumpkin pie spice blends warm spices that add depth and a cozy autumn feel.
• Vanilla extract enhances overall flavor, tying all the ingredients together beautifully.
• Large egg binds everything, ensuring a gentle rise and chewy texture in every bite.
• All-purpose flour provides structure and a soft crumb to every cookie bite.
• Baking soda helps cookies rise while lending a light and airy texture.

Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon pumpkin pie spice
• 1 cup semisweet chocolate chips

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until it gets well mixed.

3. Beat in one large egg and the vanilla extract then stir in the pumpkin puree until it’s smooth and combined.

4. In another bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and pumpkin pie spice.

5. Slowly add the dry ingredients to the wet mixture and stir until just combined, don’t overmix it or the cookies might turn out tough.

6. Fold in the semisweet chocolate chips evenly into the batter.

7. Drop tablespoon-sized scoops onto the prepared baking sheet leaving enough room between each cookie.

8. Bake for 12 to 15 minutes, or until the edges are just set and the centers seem soft, they will firm up a bit as they cool.

9. Let the cookies cool on the sheet for a few minutes then transfer them to a wire rack before enjoying the best fall treat.

Equipment Needed

1. Oven for preheating
2. Baking sheet for placing the cookies
3. Parchment paper to line the baking sheet
4. Large mixing bowl for creaming the butter and sugars
5. Electric mixer or hand whisk to mix the wet ingredients
6. Another bowl for sifting the dry ingredients
7. Sifter or fine-mesh sieve to sift the dry mix
8. Measuring cups and spoons for accurate measurements
9. Spatula to stir and fold in the chocolate chips
10. Tablespoon or cookie scoop to portion out the dough
11. Wire cooling rack to let the cookies cool properly

FAQ

• What kind of pumpkin puree should i use? – You should use pure unsweetened pumpkin puree and not pumpkin pie filling because the extra sugar and spices can mess up the flavor.
• Do i need to soften the butter? – Yes you need to have the butter softened so it creams well with the sugars. Melting it might change the texture of your cookies.
• How long can i keep these cookies? – They should last about 4 to 5 days in an airtight container at room temp or up to a week if you put them in the fridge.
• Can i add other mix-ins like nuts? – You can definitely add nuts or even dried cranberries if you wanna mix it up a little bit, but the semisweet chocolate chips really steal the show here.
• Should i adjust the baking time or temp? – Stick with 350°F and keep an eye on them. They might come out slightly crisp on the edges while staying soft in the middle.

Pumpkin Chocolate Chip Cookies Recipe Substitutions and Variations

• If you cant find unsalted butter, you can use salted butter or even a mild margarine, just cut down a wee bit on the added salt in the recipe.
• If pumpkin puree is out of reach you can try mashed sweet potato or butternut squash puree though the taste might be a bit different.
• You can swap granulated sugar with coconut sugar; use the same amount, but bear in mind it might give a slightly richer flavor.
• Instead of packed brown sugar, mix granulated sugar with a teaspoon of molasses or honey to get that same deep flavor.
• If semisweet chocolate chips are hard to find, you can use dark or milk chocolate chunks based on your preference.

Pro Tips

1. Make sure your butter is really soft before you start mixing it with the sugars. If it’s too cold, the mixture can turn out lumpy and that messes up the texture of the cookies.

2. Don’t overmix the dough once you add the dry ingredients. Mix it just until everything is combined, otherwise your cookies might turn out too tough and not as chewy as you want.

3. If you like thicker cookies, try chilling the dough for about 20-30 minutes before scooping them out onto the sheet. It helps the cookies keep their shape better in the oven.

4. Keep a close eye on the cookies in the final minutes of baking. Every oven is a bit different and you might need to pull them out a bit earlier to make sure the centers stay soft while the edges set up just right.