Hi friend, Jessica here! 🍂 If there’s one recipe that truly screams autumn comfort, it’s Pumpkin Chocolate Chip Cookies. Picture this: soft, chewy, spiced-to-perfection cookies, with melty chocolate in every bite. I swear, these little golden rounds taste like a cozy sweater and a warm hug rolled into one.
As a Texas mom of three, I’ve learned that fall baking has a magical way of slowing down our fast-paced days. My kids love sneaking chocolate chips from the bowl (honestly, who can blame them?), and I love that this recipe is simple enough to whip up on a busy weeknight yet impressive enough for Thanksgiving dessert tables.
Let’s dive in and bake some cookies that’ll fill your kitchen with the best kind of autumn nostalgia.
Table of Contents
Why You’ll Love These Pumpkin Chocolate Chip Cookies
- They’re soft and chewy with just the right amount of pumpkin spice kick.
- No fancy tools or pastry chef skills required.
- Perfect balance: warm pumpkin flavor + melty chocolate goodness.
- They store beautifully (if you manage to have leftovers).
These cookies are proof that pumpkin and chocolate were destined to be together—like peanut butter and jelly but with a fall twist.
What Do Pumpkin Chocolate Chip Cookies Taste Like?
Imagine biting into a cookie that’s slightly crisp at the edges but pillowy soft in the middle. The pumpkin puree gives it a moist, tender crumb, while cinnamon, nutmeg, and cloves bring that signature pumpkin spice warmth. Then, just when you think it can’t get any better—bam—melty chocolate chips hit your taste buds. It’s cozy, indulgent, and impossible to eat just one.
Ingredients You’ll Need for Pumpkin Chocolate Chip Cookies
The magic of these Pumpkin Chocolate Chip Cookies starts with a handful of pantry staples and a little seasonal flair. Each ingredient plays a role in creating that soft, chewy texture and irresistible flavor we all crave when the leaves start to turn. Here’s what you’ll need and why:
- Unsalted Butter (1 cup / 2 sticks, softened): This gives our cookies that melt-in-your-mouth richness. Always soften your butter (not melt it), so it creams beautifully with the sugars. Room temperature butter traps air when mixed, which helps the cookies stay tender.
- Granulated Sugar (1 cup): This is what helps create that golden edge and just the right amount of sweetness. Paired with brown sugar, it balances flavor and texture perfectly.
- Brown Sugar (1 cup, packed): Adds depth, chewiness, and a subtle molasses flavor. Trust me, skipping the brown sugar would mean missing out on the “cozy” factor.
- Eggs (2 large): Eggs bind everything together and add moisture, keeping these cookies soft instead of crumbly. Add them one at a time for best results.
- Vanilla Extract (1 teaspoon): A small splash that makes a big difference. Vanilla rounds out the pumpkin and chocolate flavors so they don’t compete, but complement each other.
- Pumpkin Puree (1 cup): The star of the show! Pumpkin puree (not pumpkin pie filling) keeps these cookies extra moist and brings that earthy, seasonal flavor. It’s the reason your cookies will taste like autumn in every bite. For more pumpkin-forward ideas, try my Pumpkin Coffee Recipe for a cozy drink pairing.
- All-Purpose Flour (2 ½ cups): The backbone of the recipe. Be sure to measure your flour correctly (spoon and level) so you don’t end up with dry cookies.
- Baking Soda (1 teaspoon): This gives our cookies just the right amount of lift and prevents them from becoming too dense.
- Ground Cinnamon (1 teaspoon): Pumpkin’s best friend. Cinnamon brings warmth and sweetness, making these cookies smell like fall baking heaven.
- Ground Nutmeg (½ teaspoon): Nutmeg has a slightly nutty, woody note that adds depth to the pumpkin spice blend.
- Ground Cloves (¼ teaspoon): A little goes a long way! Cloves add that unmistakable, slightly spicy kick.
- Salt (½ teaspoon): Don’t skip this! A touch of salt balances all the sweet and spice, making the flavors pop.
- Chocolate Chips (2 cups): The perfect finishing touch. Semi-sweet chocolate gives the best balance, but you can play with milk chocolate, dark chocolate, or even a mix. For extra gooey cookies, press a few chips on top before baking.
Step-by-Step Instructions for Pumpkin Chocolate Chip Cookies
Baking these Pumpkin Chocolate Chip Cookies is easier than you might think. I’ll walk you through every step so your cookies come out soft, chewy, and filled with melty chocolate every single time.
Step 1: Cream the Butter and Sugars
Start by adding 1 cup of softened unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar to a large mixing bowl (or the bowl of your stand mixer). Using a hand mixer or stand mixer, beat them together until the mixture is light and fluffy—this usually takes about 3–5 minutes.
👉 Why this matters: Creaming traps air inside the butter, which makes your cookies soft and slightly puffy instead of flat and dense. Scrape down the sides of the bowl at least once to make sure everything is well mixed.
Step 2: Add the Eggs, Vanilla, and Pumpkin Puree
Crack in two large eggs, one at a time. Beat well after each addition so the batter stays smooth and creamy. Then add 1 teaspoon of vanilla extract for that sweet, aromatic depth.
Finally, stir in 1 cup of pumpkin puree. Make sure you’re using pure pumpkin puree—not pumpkin pie filling. The pie filling has added sugar and spices, which will throw off the flavor balance of your cookies. The pumpkin puree is what gives these Pumpkin Chocolate Chip Cookies their moist, tender crumb and earthy fall flavor.
💡 Pro Tip: This is the perfect moment to sip on a cozy Pumpkin Spice Latte while your mixer does the work—it’s like fall-in-a-cup meets fall-in-a-cookie!
Step 3: Whisk the Dry Ingredients Separately
In a medium-sized bowl, whisk together the following:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Whisking helps break up any lumps and ensures the spices are evenly distributed, so every bite of your cookie has that balanced pumpkin spice flavor.
Step 4: Combine the Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Resist the urge to overmix here—overmixing develops gluten in the flour, which can make your cookies tough instead of soft and chewy.
👉 You’ll know it’s right when the flour has just disappeared into the batter. A few faint streaks of flour are fine because they’ll mix in when you fold in the chocolate chips.
Step 5: Fold in the Chocolate Chips
Using a spatula, gently fold in 2 cups of chocolate chips. Folding instead of beating keeps the dough tender and prevents crushing the chips. Make sure they’re evenly distributed so you don’t end up with a chocolate-heavy cookie in one batch and a chip-less one in another (that would be tragic!).
Step 6: Chill the Dough (Optional but Recommended)
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 2 hours. This step allows the flavors to meld together and helps the cookies hold their shape while baking. If you’re in a rush, you can skip this step, but trust me—your Pumpkin Chocolate Chip Cookies will taste even better if you let them chill.
Step 7: Preheat the Oven and Prep Your Pans
Set your oven to 375°F (190°C) and make sure your oven rack is in the center. Line your baking sheets with parchment paper or silicone baking mats—both help prevent sticking and make cleanup easier.
Step 8: Scoop and Shape the Cookies
Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie, since they will spread a little as they bake.
💡 Little tip: For picture-perfect cookies, press a few extra chocolate chips into the tops of the dough balls before baking.
Step 9: Bake to Golden Perfection
Bake your cookies for 9–11 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them during the last minute—they go from perfect to overdone quickly!
Step 10: Cool and Enjoy
Remove the baking sheets from the oven and let the cookies rest for about 2–3 minutes. Then transfer them to a wire rack to cool completely. This short cooling time helps the cookies firm up just enough so they don’t fall apart when you move them.
And there you have it—warm, chewy, chocolate-studded Pumpkin Chocolate Chip Cookies that smell like a crisp autumn morning and taste even better. Pair them with a hot drink or pack them in a lunchbox for a sweet surprise.
Tips and Tricks for Perfect Pumpkin Chocolate Chip Cookies
- Don’t skip chilling. It helps the flavors develop and keeps cookies from spreading too thin.
- Use real pumpkin puree. Not pumpkin pie filling (which has added sugar and spices).
- Watch the oven closely. Every oven is a little quirky. Pull them when edges are golden but centers still soft.
- Customize your chips. Try dark chocolate, white chocolate, or even a mix for extra fun.
- Make it kid-friendly. Let little hands sprinkle extra chocolate chips on top before baking.
Storage for Pumpkin Chocolate Chip Cookies
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: Keeps well for a week (though the texture may firm up).
- Freezer: Freeze baked cookies or dough balls for up to 3 months. Bake frozen dough directly—just add 1–2 minutes to baking time.
FAQs
Can I use canned pumpkin?
Yes! Just make sure it’s 100% pumpkin puree and not pumpkin pie mix.
Do I need to chill the dough?
It’s optional, but chilling really improves texture and flavor.
Can I make these gluten-free?
Yes—swap in a good 1:1 gluten-free flour blend.
Can I use white chocolate chips instead?
Absolutely, they pair beautifully with the spices.
Conclusion
There you have it, my friend—Pumpkin Chocolate Chip Cookies that will make your kitchen smell heavenly and your family smile from ear to ear. Whether you’re baking for a cozy afternoon treat or bringing them to a fall gathering, these cookies will disappear faster than leaves on a windy day.
And if you’re as pumpkin-obsessed as I am, you’ll want to try my Pumpkin Crisp or Greek Yogurt Pumpkin Muffins next. Happy baking!
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Print
The Best Pumpkin Chocolate Chip Cookies: A Quick & Easy Dessert
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Chocolate Chip Cookies: Prepare to be utterly captivated by the most delightful autumn treat you’ll bake all season! Soft, chewy, and packed with warm spices and melty chocolate chips, these cookies are the perfect fusion of fall flavor and sweet indulgence.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 cups chocolate chips (semi-sweet or milk chocolate, or a mix!)
Instructions
1. In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
2. Beat in the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl again to ensure thorough mixing.
3. Stir in the vanilla extract and pumpkin puree until just combined. Avoid overmixing.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
6. Fold in the chocolate chips using a spatula until evenly distributed throughout the dough.
7. (Optional) Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 2 hours, for best results.
8. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
9. Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each cookie.
10. Bake for 9–11 minutes, or until edges are golden brown and centers are set. Do not overbake.
11. Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough helps enhance the flavor and reduces spreading during baking. Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
