Pumpkin Chocolate Chip Cookies Recipe

I absolutely love this Pumpkin Chocolate Chip Cookies Recipe because it’s the perfect cozy treat that melds the warmth of pumpkin spice with gooey chocolate chips—a combination that feels like fall in every bite. When I first tried this recipe, I was amazed at how soft and chewy the cookies turned out, and how the pumpkin keeps them wonderfully moist without being cakey.

You’ll find that these cookies work beautifully for everything from autumn cookie swaps to a comforting afternoon snack with your favorite hot drink. Plus, the recipe isn’t complicated, which means you can whip these up any time you want a little pumpkin-chocolate magic without a fuss.

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Ingredients You’ll Need

Each ingredient plays a special role in creating the perfect texture and flavor balance in this Pumpkin Chocolate Chip Cookies Recipe. I’ll share some tips on picking the best versions to make sure your cookies turn out fantastic every time.

• Unsalted butter: Melting it first adds richness and a lovely tender chew.
• Brown sugar: Adds moisture and caramel notes; I prefer light brown but dark works too.
• Granulated sugar: Balances the sweetness and gives some crisp edges.
• Pure vanilla extract: Classic flavor enhancer that lifts all the spices.
• Pumpkin puree: Make sure to blot or squeeze out extra moisture—you want 6 tablespoons after that for the best consistency.
• All-purpose flour: Use spooned and leveled flour to avoid dense cookies.
• Salt: Balances sweetness and deepens flavor.
• Baking powder & baking soda: These leaveners help the cookies rise just the right amount.
• Ground cinnamon: Essential pumpkin spice warmth.
• Pumpkin pie spice: Adds that signature cozy autumn profile; you can use store-bought or homemade.
• Semi-sweet chocolate chips: The melty chocolate bits that make these cookies irresistible—reserve a few extra to press on top.

Variations

I love how flexible this Pumpkin Chocolate Chip Cookies Recipe is, and I often tweak it depending on what I have on hand or the vibe I want. Feel free to make it your own—experimenting with a few ingredients can yield some delicious surprises.

• Gluten-Free Version: I swapped regular flour with a gluten-free blend once, and the cookies still turned out chewy and flavorful.
• Add Nuts: Sometimes I throw in chopped pecans or walnuts for extra crunch and a nutty flavor that pairs beautifully with pumpkin.
• Spice It Up: I like to add a pinch of ground ginger or extra nutmeg if I’m craving a spicier cookie.
• Chocolate Variety: Dark chocolate chips bring a deeper, less sweet flavor if that’s your thing!

How to Make Pumpkin Chocolate Chip Cookies Recipe

Step 1: Mix the Wet Ingredients

Start by whisking together the melted butter with both the brown and granulated sugars until there are no lumps of brown sugar left. This ensures a smooth sweetness and helps the sugars dissolve a bit, which improves texture. Next, stir in the vanilla and the pumpkin puree you’ve blotted dry on paper towels. The pumpkin gives moisture and that beautiful flavor punch you’re after—just make sure it’s not too watery, or the dough will be too soft to handle.

Step 2: Combine Dry Ingredients

In a separate large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Mixing these well ensures the spices and leaveners distribute evenly, so every cookie gets that perfect flavor and rise.

Step 3: Bring It All Together

Pour the wet mixture into the dry ingredients and gently mix using a large spoon or rubber spatula. The dough will be on the soft side; don’t worry, this is how it should be. Fold in the chocolate chips, even though they might not stick right away because of the butter—they’ll settle as the dough chills.

Step 4: Chill the Dough

This step is key! Cover the dough and chill it in the fridge for at least 30 minutes—up to 3 days if you want. Chilling firms up the dough, making it easier to scoop and preventing the cookies from spreading too much when baked. If you chill for more than 30 minutes, you might need to let the dough sit at room temperature for a little before scooping.

Step 5: Shape and Bake

Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats. Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place them about 3 inches apart to give room for spreading, then gently flatten the tops using the back of a spoon or cup. This little trick helps them bake evenly and get that classic cookie shape.

Bake for 11 to 12 minutes, or until the edges look set but the centers are still soft. If the cookies don’t spread enough during baking, just press them down a bit with the back of a spoon as soon as they come out of the oven. For that charming finishing touch, press a few extra chocolate chips onto the tops while the cookies are still warm.

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. Here’s a fun trick: these cookies actually taste even better after they’ve rested a few hours or overnight—the flavors develop more deeply, and the texture becomes wonderfully chewy. I usually let mine sit uncovered on the counter to enjoy the full pumpkin chocolate chip goodness.

How to Serve Pumpkin Chocolate Chip Cookies Recipe

Garnishes

I love pressing a few extra chocolate chips on top of the warm cookies right out of the oven—it makes them look so tempting and adds a melty little bonus on top. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top for a subtle sweet-salty kick that deepens the chocolate flavor.

Side Dishes

These cookies pair perfectly with a hot cup of coffee, chai tea, or even warm apple cider. For a festive treat, I like serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream—instant pumpkin pie vibes!

Creative Ways to Present

For holiday gatherings, I’ve presented these on a rustic wooden board with cinnamon sticks and small pumpkins for decoration. Wrapping a few cookies in parchment and tying with twine makes a thoughtful homemade gift that friends adore. You can also stack them with sheets of wax paper in between to transport easily without sticking.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature, and they stay fresh and soft for up to one week. If you want that fresh-from-the-oven feel, just let them come to room temp or warm a few seconds in the microwave.

Freezing

Freezing the cookie dough balls is a lifesaver for me—I freeze them individually on a tray, then transfer to a sealed bag. When I’m ready to bake, I just add a minute or two to the baking time and bake them straight from frozen. Baked cookies freeze well too, wrapped tightly in foil and container, so you can enjoy pumpkin chocolate chip goodness anytime.

Reheating

To reheat, I pop a cookie into the microwave for about 10-15 seconds to soften it up, or for a more even warm-up, 2-3 minutes in a low oven (around 300°F). This helps revive that soft, chewy texture without drying them out.

FAQs

Final Thoughts

This Pumpkin Chocolate Chip Cookies Recipe has become one of my go-to treats whenever I want to capture that fall feeling in a bite. It’s easy enough to make any day but special enough to impress guests or indulge with family. I wholeheartedly recommend giving it a try—you’ll love how the comforting spices and melty chocolate come together for cookie perfection.

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