If you’re craving a treat that’s cozy, soft, and packed with autumnal flavors, then this Pumpkin Chocolate Chip Cookies Recipe is going to become your new best friend in the kitchen. These cookies perfectly balance the warm spices of pumpkin and cinnamon with irresistible pockets of melty chocolate chips. Whether you bake them for a holiday gathering or a simple snack, they deliver a delightful chewiness and a subtle sweetness that makes every bite comforting and memorable. Trust me, once you try this recipe, you’ll wonder how you ever lived without them.
Ingredients You’ll Need
Creating the perfect batch of pumpkin chocolate chip cookies starts with straightforward, pantry-friendly ingredients that each play their role in crafting the ideal flavor, texture, and color. From the richness of canned pumpkin to the burst of chocolate chips, each component is essential to this delicious treat.
- 1 cup canned pumpkin: This brings moisture, softness, and that unmistakable fall flavor to the cookies.
- 1 cup sugar: Adds sweetness and helps achieve a slight crisp on the cookie edges.
- ½ cup brown sugar: Gives a deeper caramel flavor and adds chewiness.
- ½ cup vegetable oil: Keeps cookies moist and tender without the heaviness of butter.
- 1 egg: Helps bind all ingredients while adding richness.
- 2 tsp vanilla extract: Enhances all the flavors with a warm, fragrant note.
- 2 cups all-purpose flour: The backbone of the cookie’s structure.
- 1 tsp baking soda: Works with baking powder to help cookies rise and stay light.
- 2 tsp baking powder: Adds additional lift and a delicate crumb.
- 2 tsp cinnamon: Infuses aromatic spice, a perfect complement to pumpkin.
- ½ tsp salt: Balances sweetness and amplifies flavor.
- 1½ cups chocolate chips: The star treat, melting into gooey pockets of chocolate bliss.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper—this simple step keeps cookies from sticking and makes cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the canned pumpkin, sugar, brown sugar, vegetable oil, egg, and vanilla extract until everything is fully combined and smooth. This mixture is the soulful base of the cookies, imparting moisture and rich flavor.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift or stir together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. These dry ingredients give the cookies their structure and gentle spice kick.
Step 4: Bring Wet and Dry Ingredients Together and Add Chocolate Chips
Gradually blend the dry ingredients into the wet pumpkin mixture. Once combined, fold in the chocolate chips gently—this ensures each cookie gets those joyful, chocolatey bursts without overworking the batter.
Step 5: Bake to Perfection
Drop spoonfuls of cookie dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are lightly golden but the centers still look soft. This timing guarantees the perfect chewy texture. Allow cookies to cool on a wire rack to set completely.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
For an extra festive flair, sprinkle a pinch of cinnamon sugar or drizzle a little melted white chocolate over the cooled cookies. A light dusting of powdered sugar can also add a delicate sweetness and pretty presentation.
Side Dishes
Serve these cookies alongside a steaming mug of hot apple cider, spiced chai tea, or a creamy latte. Their comforting aroma and flavor create wonderful moments when paired with warm drinks, especially on crisp autumn evenings.
Creative Ways to Present
Stack your pumpkin chocolate chip cookies in a rustic basket lined with a colorful napkin for casual gatherings, or arrange them on a beautiful platter with seasonal decorations like mini pumpkins and leaves. You can also sandwich some vanilla bean ice cream between two cookies for an irresistible dessert.
Make Ahead and Storage
Storing Leftovers
Keep your pumpkin chocolate chip cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days, perfect for snacking throughout the week.
Freezing
If you want to bake ahead or save some for later, these cookies freeze very well. Place them in a freezer-safe container or zip-top bag with parchment layers to prevent sticking. Pull them out and let thaw at room temperature whenever the craving hits.
Reheating
To enjoy your cookies warm, pop them in the microwave for 10-15 seconds or briefly heat in a preheated oven at 300°F for 5 minutes. This revival brings back that freshly baked softness and melts the chocolate chips just right.
FAQs
Can I use fresh pumpkin instead of canned for this Pumpkin Chocolate Chip Cookies Recipe?
Absolutely! Just make sure to cook and puree the fresh pumpkin well to achieve the same texture and moisture that canned pumpkin provides. You may want to measure the puree after cooking to keep the cookie batter consistent.
Can I substitute the vegetable oil with butter?
Yes, butter adds a rich flavor, but it may alter the cookie texture slightly, making them a bit denser. If you use butter, melt it first and cool before combining it with the wet ingredients to maintain the right consistency.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can experiment with a gluten-free all-purpose flour blend to make it suitable, but results may vary depending on the brand and blend used.
Can I add nuts to this recipe?
Definitely! Chopped walnuts or pecans add a lovely crunch and pair beautifully with the pumpkin and chocolate flavors. Just fold about ½ to 1 cup into the batter with the chocolate chips before baking.
How do I make the cookies extra soft?
For even softer cookies, slightly underbake them by reducing the baking time by a minute or two, and be sure to cool them on the baking sheet for a couple of minutes before transferring to the wire rack. This helps retain moisture and softness.
Final Thoughts
There’s something utterly comforting about the melding of warm pumpkin spice and gooey chocolate chips wrapped in a tender cookie. This Pumpkin Chocolate Chip Cookies Recipe is easy to make and yields irresistible treats that everyone will love. Whether you bake them to cozy up your own kitchen or to share with friends and family, they’re sure to bring smiles and satisfy those sweet cravings. I can’t wait for you to enjoy them as much as I do!
Print
Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and chewy Pumpkin Chocolate Chip Cookies, packed with warm cinnamon and sweet chocolate chips. Perfectly moist from the pumpkin puree, these cookies are an easy fall treat that combines classic flavors in a tender, melt-in-your-mouth bite.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin
- 1 cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 egg
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp salt
Additional
- 1½ cups chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and to ensure even baking.
- Mix wet ingredients: In a large mixing bowl, whisk together the canned pumpkin, sugar, brown sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and uniform.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Then fold in the chocolate chips carefully to distribute them evenly without overmixing.
- Form and bake the cookies: Using a spoon or cookie scoop, drop generous spoonfuls of dough onto the prepared baking sheets, spacing them to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, until cookies are set and lightly golden around the edges.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving to ensure the perfect texture.
Notes
- Make sure not to overmix the batter once adding the flour to keep cookies tender.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- For extra festive flavor, consider adding a pinch of nutmeg or cloves to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough or baked cookies for longer storage.
