Pumpkin Chocolate Chip Cookies Recipe

I absolutely love this Pumpkin Chocolate Chip Cookies Recipe because it combines the cozy flavors of autumn with the irresistible gooeyness of chocolate chips. The pumpkin adds moisture and a subtle earthiness that makes these cookies stand out from your typical chocolate chip batch. Whenever I bake these, the whole house smells like fall, and it’s such a comforting feeling.

Whether you’re hosting a holiday gathering or just craving a sweet treat with a little seasonal flair, this recipe works beautifully. You’ll find that the texture is soft and tender, with just enough spice to keep things interesting but not overpowering. It’s a fantastic way to enjoy pumpkin beyond pies and lattes, and honestly, my family goes crazy for these every single time.

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Ingredients You’ll Need

Choosing the right ingredients helps these Pumpkin Chocolate Chip Cookies Recipe come together perfectly every time. For instance, canned pumpkin puree is your best friend here—it ensures consistent moisture without watering down the dough like fresh pumpkin can sometimes do.

• All-purpose flour: Make sure to spoon and level your flour when measuring to avoid dense cookies.
• Baking powder & baking soda: These leavening agents help the cookies rise just enough while keeping them tender.
• Ground cinnamon, ginger, nutmeg, cloves: The classic pumpkin spice combo that gives these cookies that signature warmth.
• Salt: Balances the sweetness and enhances all the flavors.
• Granulated sugar & light brown sugar: A combo that adds sweetness and a hint of caramel depth for chewy texture.
• Vegetable oil: Helps keep the cookies moist and tender, replacing butter for a softer cookie.
• Large egg: Binds everything together and adds richness.
• Vanilla extract: Enhances the sweetness and spices.
• Canned pumpkin puree: The moist, flavorful star of the show that makes these cookies different from your average chocolate chip.
• Semi-sweet chocolate chips: Loads of melty chocolate tucked in every bite—feel free to use dark or milk chocolate per your preference.

Variations

I love how flexible this Pumpkin Chocolate Chip Cookies Recipe is—once you’ve nailed the base, you can tailor it to your tastes or dietary needs without losing the magic. Don’t be afraid to experiment a bit!

• Spice it up: I sometimes bump the cinnamon up from 1 1/2 teaspoons to 2 teaspoons for an extra cozy punch, and my friends love it that way.
• Pumpkin pie spice shortcut: If you have pumpkin pie spice on hand, substitute it for the individual spices—it’s a real time saver.
• Gluten-free option: Swap the flour for a 1-to-1 gluten-free baking mix, and the cookies still come out soft and delicious.
• Chocolate alternatives: Try white chocolate chips or chopped pecans for a different flavor and texture profile.

How to Make Pumpkin Chocolate Chip Cookies Recipe

Step 1: Prep your baking sheets and dry ingredients

Start by preheating your oven to 350°F (175°C). Line your baking sheets with silicone baking mats or parchment paper to prevent sticking—this saves you from a messy cleanup! While the oven warms, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a bowl. This helps evenly distribute the spices and leavening agents so your cookies bake perfectly every time.

Step 2: Combine sugars, oil, egg, and pumpkin

In a stand mixer fitted with the paddle attachment (or a large bowl if mixing by hand), blend the granulated sugar, light brown sugar, and vegetable oil until well combined. It won’t look fluffy like with butter, but that’s totally fine with oil! Next, mix in the egg and vanilla extract until smooth. Then, blend in the pumpkin puree—it makes the batter quite wet, but that’s exactly what you want for soft cookies.

Step 3: Incorporate the dry mix and chocolate chips

Set your mixer to low speed and slowly add the flour-spice mixture, mixing just until the dough is nearly combined. Be careful not to overmix here; you want tender cookies, not tough ones. Scrape down the sides of the bowl to make sure all the flour is folded in. Then, using a rubber spatula, gently fold in the chocolate chips. I always love doing this step by hand so I don’t crush the chips—adds a nice texture.

Step 4: Portion and bake

Scoop about 2 tablespoons of dough per cookie onto your prepared baking sheets, spacing them about two inches apart. I use a medium cookie scoop which makes this step quick and even. Bake for 11 to 13 minutes, or until the cookies are just set but still soft in the center. They’ll look a bit underbaked—that’s perfect since they continue cooking slightly after coming out of the oven.

Step 5: Cool and store

Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. If you try to move them too soon, they might fall apart because they’re so tender. Once cooled, store them in an airtight container. These Pumpkin Chocolate Chip Cookies Recipe are actually even better after they’ve rested a few hours because they soften throughout—trust me, patience pays off here!

How to Serve Pumpkin Chocolate Chip Cookies Recipe

Garnishes

For a little extra flair, I sometimes sprinkle a pinch of cinnamon sugar on top of the cookies right after baking. It gives them a lovely sparkle and enhances the warm spice notes. You could also drizzle a light glaze made from powdered sugar and maple syrup for a touch of elegance—perfect if you’re sharing with guests.

Side Dishes

If you’re serving these cookies alongside other treats, a cup of hot chai tea or a creamy latte pairs beautifully. For something heartier, they go surprisingly well with a scoop of vanilla ice cream or a dollop of whipped cream, turning them into a decadent dessert treat.

Creative Ways to Present

When I bring these to a party, I arrange them on a rustic wooden board with seasonal decorations like mini pumpkins, cinnamon sticks, and autumn leaves. For a gift, wrapping a stack of cookies in parchment paper tied with twine and a sprig of rosemary feels cozy and professional—people always say it brightens their day!

Make Ahead and Storage

Storing Leftovers

These cookies keep best in a single layer inside an airtight container at room temperature. I recommend letting them rest for a few hours after baking before sealing, which helps the flavors meld and the texture soften perfectly. They usually last up to 4-5 days, but honestly, they mostly disappear by day two in my house!

Freezing

If you want to prep ahead, you can freeze the dough balls on a tray for a couple of hours, then transfer them to a freezer-safe bag. When you’re ready to bake, pop the frozen dough onto the baking sheet—you might just add a couple of extra minutes to the bake time. I find this method really saves time during busy holidays.

Reheating

To bring leftover cookies back to life, a quick zap in the microwave for about 10-15 seconds or a few minutes in a 300°F oven restores that fresh-baked, soft texture. Avoid overheating, or they can dry out fast. I usually reheat just what I plan to eat because these cookies have that irresistible softness that’s best enjoyed warm.

FAQs

Final Thoughts

This Pumpkin Chocolate Chip Cookies Recipe has become one of my favorite fall traditions—not just for the flavors but for the warmth it brings to my kitchen and my family’s smiles. I encourage you to try it out, whether it’s your first time baking with pumpkin or you’re a seasoned pro. Trust me, you’ll enjoy the cozy, soft bites of autumn sweetness that only these cookies can deliver!

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