Before we dive into this mouthwatering recipe, I just want to take a moment to say thank you. Whether you’re a first-time visitor or a longtime reader, I appreciate you being here and sharing in my love for homemade goodness. Now, let’s talk cookies—specifically, Pumpkin Chocolate Chip Cookies!
These cookies have become a go-to in my kitchen around this time of year. They’re soft, full of fall spice, and studded with chocolate chips that melt in your mouth with every bite. If you’re looking for a cozy treat to welcome the cooler weather, you’re in for a real treat.
Ingredients You Will Need for Pumpkin Chocolate Chip Cookies
Let’s start with what you’ll need. This recipe uses simple pantry ingredients, and you probably have most of them on hand!
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1 ½ cups semi-sweet chocolate chips
Pro Tip:
Make sure to use pure pumpkin puree, not pumpkin pie filling! The latter has extra sugar and spices, which will throw off the balance of the cookies.
How to Make Pumpkin Chocolate Chip Cookies
I promised you an easy, fail-proof cookie recipe, and I’m here to deliver! Let’s walk through the steps:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy. This takes about 2-3 minutes. Add in the pumpkin puree, egg, and vanilla, and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
- Gently fold in the chocolate chips—this is where it gets really exciting. I always sneak a few to munch on while I bake. 😉
- Scoop out tablespoon-sized dough balls onto your prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden and the center is set. The smell when these are in the oven is incredible!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. (If you can wait that long!)
Details and Nutritional Information
Details:
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30-35 minutes
Yield: 24 cookies
Nutrition: (per cookie)
Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg
Notes and Tips for Perfect Pumpkin Spice
- Chill the dough for 30 minutes if you want thicker, bakery-style cookies. This helps control spreading.
- For a little extra wow factor, sprinkle sea salt on top of the cookies right after they come out of the oven. Trust me, it makes the chocolate pop!
- Keep an eye on the baking time. These cookies should remain soft and slightly gooey in the center.
Frequently Asked Questions About Chocolate Chip Cookies
Can I freeze these cookies?
Absolutely! These cookies freeze well. Just pop them in an airtight container, and they’ll last in the freezer for up to 3 months. To reheat, simply leave them at room temperature for a few hours or pop them in the microwave for 10-15 seconds.
Why are my cookies flat?
Flat cookies can be a result of butter that’s too warm. Chilling the dough before baking can help prevent this. Also, make sure your baking soda is fresh—old baking soda can lead to flat cookies!
How long will these cookies stay fresh?
Stored in an airtight container, these cookies will stay soft and chewy for up to 5 days at room temperature. But let’s be honest—they’re too delicious to last that long! 😋
Storage Instructions
To keep your Pumpkin Chocolate Chip Cookies fresh and soft:
- At room temperature: Store in an airtight container for 3-5 days.
- In the fridge: These cookies can be stored in the fridge for up to a week, but bring them to room temperature before serving for the best texture.
- In the freezer: Freeze the baked cookies or the raw cookie dough balls for up to 3 months. If freezing dough, bake straight from frozen—just add an extra 2 minutes to the baking time.
More Relevant Recipes
If you loved these Pumpkin Chocolate Chip Cookies, here are a few other recipes you might enjoy:
- Pumpkin Cheesecake Snickerdoodles: A Fall Favorite Dessert
Final Thoughts: Why You’ll Love Fall Cookies
These Pumpkin Chocolate Chip Cookies are the perfect balance of soft, chewy, and packed with flavor! Give them a try, and let me know how they turn out. I’d love to hear your thoughts and any fun twists you add to the recipe! Happy baking! 🍪
Print
Pumpkin Chocolate Chip Cookies: Soft, Chewy, and Perfect for Fall
- Total Time: 30-35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These soft and chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat! Packed with warm spices and melty chocolate chips, they’re easy to make and bursting with cozy flavors. Perfect for a chilly day or sharing with friends and family. Give this recipe a try and bring the warmth of autumn into your kitchen!
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes, until the edges are golden but the centers remain soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Sprinkle a pinch of sea salt on top of the cookies after baking for an extra flavor boost.
- You can substitute white chocolate chips or butterscotch morsels if preferred.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Chocolate Chip Cookies, Fall Cookies, Pumpkin Spice, Chocolate Chip Cookies