If you love the cozy flavors of fall with a sweet twist, you are going to adore this Pumpkin Chocolate Chip Cookies Recipe. These cookies bring together the warm spices of cinnamon, nutmeg, and cloves with the rich, melty indulgence of semi-sweet chocolate chips. Thanks to the pumpkin purée, they turn out soft, cakey, and perfectly moist, offering a delightful bite every time. Whether you’re baking for a holiday gathering or just craving a comforting treat, this Pumpkin Chocolate Chip Cookies Recipe hits the spot with every batch.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together effortlessly to create a cookie bursting with flavor and texture. Each element is carefully selected to enhance the pumpkin’s natural moisture and the chocolate chips’ sweetness, while the warm spices give that unmistakable fall aroma.
- 1/2 cup unsalted butter (softened): Provides richness and a tender crumb.
- 1/2 cup granulated sugar: Adds a balanced sweetness and helps with the cookie’s crisp edges.
- 1/2 cup packed brown sugar: Brings a deep, caramel-like flavor and extra moisture.
- 1/2 cup pumpkin purée (not pumpkin pie filling): THE secret to the cookie’s soft, cakey texture and subtle pumpkin flavor.
- 1 large egg: Binds all the ingredients together while adding a bit of richness.
- 1 teaspoon vanilla extract: Enhances the flavors and adds a warm, aromatic touch.
- 1 1/2 cups all-purpose flour: The base that gives the cookies structure.
- 1/2 teaspoon baking soda: Helps the cookies rise and become fluffy.
- 1/2 teaspoon baking powder: Works hand-in-hand with baking soda for perfect leavening.
- 1/2 teaspoon salt: Balances sweetness and intensifies the other flavors.
- 1 teaspoon ground cinnamon: Brings the classic pumpkin spice warmth.
- 1/2 teaspoon ground nutmeg: Adds a gentle nutty earthiness.
- 1/4 teaspoon ground cloves: Delivers a subtle spicy kick for complexity.
- 1 1/2 cups semi-sweet chocolate chips: Melts into gooey pockets of chocolate bliss throughout the cookie.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure your cookies bake evenly and don’t stick. This simple preparation prevents any last-minute scrambling and sets you up for success.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, beat the softened butter with both the granulated and brown sugars until light and fluffy. This step is crucial because incorporating air into the mixture creates that tender, melt-in-your-mouth texture we’re aiming for with our Pumpkin Chocolate Chip Cookies Recipe.
Step 3: Add Pumpkin, Egg, and Vanilla
Mix in the pumpkin purée, egg, and vanilla extract until everything is well combined. The pumpkin adds moisture and flavor, making these cookies unlike any other classic chocolate chip cookie.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures the spices and leavening agents are evenly distributed, which is key for consistent flavor in every cookie.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep your cookies soft and cakey rather than tough.
Step 6: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough. These chips will melt into gooey pockets, creating beautiful bursts of chocolate in every bite.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes or until the edges have set and the tops appear slightly dry. This timing helps keep the cookies moist inside with just enough structure on the outside.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps the cookies set perfectly and makes them easier to handle.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
While these cookies are delightful on their own, adding a light dusting of powdered sugar or a drizzle of melted white chocolate can turn them into a stunning treat. If you love a bit of crunch, sprinkle chopped pecans or walnuts on top before baking for an inviting texture contrast.
Side Dishes
Pairing these cookies with a warm mug of spiced chai tea or a creamy latte elevates the cozy experience. A scoop of vanilla bean ice cream also complements the pumpkin’s richness if you want to serve this as a comforting dessert after dinner.
Creative Ways to Present
For a fun twist, sandwich two of these pumpkin chocolate chip cookies with a generous spread of cream cheese frosting or marshmallow fluff. You could also crumble them over your favorite autumn yogurt parfait for layered texture and flavor. The options are endless, and each way highlights the Pumpkin Chocolate Chip Cookies Recipe’s versatility.
Make Ahead and Storage
Storing Leftovers
Place any remaining cookies in an airtight container at room temperature, where they will stay fresh and soft for up to 5 days. This makes them an easy and delicious snack to enjoy throughout the week without losing any flavor or texture.
Freezing
You can freeze unbaked cookie dough balls on a parchment-lined sheet and then transfer them to a freezer-safe container. When you’re ready to bake, simply pop them straight onto a baking sheet and add a couple of extra minutes to the baking time. Baked cookies also freeze beautifully—wrap them tightly in plastic wrap and place in a freezer bag for up to 3 months.
Reheating
To refresh frozen or stored cookies, warm them in the microwave for 10 to 15 seconds or in a 300°F oven for 3 to 5 minutes. This will bring back the fresh-baked softness and make them taste as good as the moment you first pulled them from the oven.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use pure pumpkin purée for this Pumpkin Chocolate Chip Cookies Recipe because canned pumpkin pie filling contains added sugars and spices that could alter both texture and flavor.
What makes these cookies soft and cakey?
The pumpkin purée adds moisture and body, while the combination of baking soda and baking powder helps achieve a tender rise, resulting in that sought-after soft and cakey texture.
Can I substitute the chocolate chips with something else?
Absolutely! While semi-sweet chocolate chips are classic here, you can swap in white chocolate chips, butterscotch chips, or even dried cranberries for a unique twist.
Are these cookies gluten-free?
The recipe calls for all-purpose flour, which contains gluten. However, you can try substituting with a gluten-free flour blend designed for baking to make this Pumpkin Chocolate Chip Cookies Recipe gluten-free.
How do I add nuts for more texture?
Mix in about 1/2 cup of chopped walnuts or pecans with the chocolate chips before baking. The nuts will add a delightful crunch that complements the soft texture beautifully.
Final Thoughts
I truly hope you give this Pumpkin Chocolate Chip Cookies Recipe a try because it’s a beautiful way to celebrate the flavors of fall in a soft, sweet, and utterly irresistible cookie. Once you bake these, they’ll quickly become a staple in your seasonal dessert lineup—trust me, they’re that good.
Print
Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and cakey pumpkin chocolate chip cookies that combine the warm spices of cinnamon, nutmeg, and cloves with rich semi-sweet chocolate chips. Perfect for fall, these cookies are easy to make and offer a seasonal twist on a classic favorite.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Additional Ingredients
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, creating a creamy base for your dough.
- Add Wet Ingredients: Mix in the pumpkin purée, egg, and vanilla extract until the ingredients are fully combined, resulting in a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves to ensure even distribution of leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing which can make the cookies tough.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the cookie dough for that perfect burst of chocolate in every bite.
- Scoop Cookies: Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Place the baking sheets in the oven and bake for 10–12 minutes or until the edges are set and the tops appear slightly dry, indicating they are perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- The pumpkin adds moisture and a cakey texture to the cookies, making them soft and tender.
- For extra texture and a nutty flavor, stir in 1/2 cup of chopped walnuts or pecans into the dough before baking.
- Store leftover cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
