Pumpkin Chocolate Chip Cookies Recipe

Introduction

These Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin pie spice with rich chocolate chips for a perfect fall treat. Soft, chewy, and easy to make, they’re great for sharing or enjoying with a cup of coffee.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup butter, softened
• 1 cup pure pumpkin puree
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease baking sheets or line them with parchment paper.
2. Step 2: In a medium bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix well.
3. Step 3: In a large bowl, beat together the softened butter and sugar until well blended. Add the pumpkin puree, egg, and vanilla extract, mixing until smooth.
4. Step 4: Gradually add the flour mixture to the pumpkin mixture, stirring just until combined. Avoid overmixing.
5. Step 5: Fold in the chocolate chips evenly without overmixing.
6. Step 6: Drop rounded tablespoon-sized scoops of dough onto the prepared baking sheets.
7. Step 7: Bake in the middle rack of the oven for 15–18 minutes, or until the edges are lightly golden and firm.
8. Step 8: Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Tips & Variations

• For extra chewiness, replace half the granulated sugar with brown sugar.
• Try mini chocolate chips for more even chocolate distribution.
• Add chopped nuts like walnuts or pecans for added crunch.
• If you prefer a spicier cookie, increase the pumpkin pie spice to 1 ½ tablespoons.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag for up to 3 months. To reheat, warm briefly in a microwave or oven until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

It’s best to use pure pumpkin puree because canned pumpkin pie filling contains added sugars and spices that can alter the cookie’s flavor and texture.

How do I prevent my cookies from spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help the cookies hold their shape.

Pumpkin Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 118 reviews

These Pumpkin Chocolate Chip Cookies are a perfect blend of seasonal pumpkin spice and rich chocolate chips, offering a soft and moist texture baked to golden perfection. Easy to prepare and ideal for fall treats, these cookies bring a delightful twist to classic chocolate chip cookies with warm pumpkin flavor.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-33 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 Tablespoon pumpkin pie spice
• ½ teaspoon salt

Wet Ingredients

• 1 ½ cups granulated sugar
• ½ cup butter, softened
• 1 cup pure pumpkin puree (Libby’s 100% pure pumpkin)
• 1 large egg
• 1 teaspoon pure vanilla extract

Add-ins

• 1 cup semi-sweet chocolate chips (mini or regular)

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F. Grease your baking sheet or line it with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix these ingredients together thoroughly to evenly distribute the leavening agents and spices.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar until the mixture is well blended and slightly fluffy.
4. Add Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Mix until the batter becomes smooth and uniform in texture.
5. Combine Mixtures: Gradually add the dry flour mixture into the wet pumpkin batter. Mix gently until just combined to avoid overworking the dough, which can make the cookies tough.
6. Add Chocolate Chips: Fold in the semi-sweet chocolate chips carefully to distribute them evenly throughout the dough without over mixing.
7. Scoop Dough Onto Baking Sheet: Using a rounded tablespoon or medium cookie scoop, drop dough onto the prepared baking sheet, spacing them evenly for proper baking.
8. Bake Cookies: Place the baking sheet on the middle rack of the oven and bake for 15 to 18 minutes, or until the cookies’ edges turn slightly golden brown and feel firm to the touch.
9. Cool: Remove cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a cooling rack to cool completely before serving.

Notes

• Do not over mix the batter after adding the flour to keep the cookies tender.
• You can substitute mini chocolate chips for regular chocolate chips based on your preference.
• Ensure pumpkin puree is pure pumpkin—not pumpkin pie filling—to control sweetness and spice.
• For a softer cookie, slightly reduce baking time; for crisper edges, bake closer to 18 minutes.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Pumpkin Cookies, Chocolate Chip Cookies, Fall Recipes, Pumpkin Spice, Seasonal Baking