Pumpkin Chocolate Chip Cookies

Nothing says cozy autumn or the start of the holiday season like pumpkin chocolate chip cookies, with their blend of pumpkin puree, chocolate chips, and warm pumpkin pie spice. These cookies are perfect for sharing at Halloween, Thanksgiving, or any autumn gathering when you want something sweet and just a little nostalgic. One particularly chilly Halloween, we would come back from trick or treating then bake treats like these while the kitchen filled with the comforting scent of cinnamon and vanilla.

I first made these cookies on a whim one October evening and now they are my go to recipe whenever the weather turns crisp. My kids ask for them every time we carve pumpkins and they bring that perfect touch of sweetness to our gatherings.

Ingredients

• Unsalted butter: One stick softened to add rich creaminess and help with texture
• Packed brown sugar: Half a cup for a deep caramel flavor and moist crumb
• Granulated sugar: Quarter cup to balance sweetness and help with browning
• Pure pumpkin puree: Two thirds cup for that moist tender crumb and natural sweetness choose good quality canned pumpkin or homemade puree with moisture blotted out
• Pure vanilla extract: One teaspoon enhances the flavors with warm floral notes
• Large egg: One to bind ingredients and provide structure
• All purpose flour: One and three quarters cups for the base use fresh flour for best results and measure properly by spooning and leveling
• Baking soda: Half teaspoon to help cookies spread and rise
• Baking powder: Half teaspoon adds a slight lift for a softer texture
• Pumpkin pie spice: One teaspoon which gives the signature warmth freshly ground or good quality store bought will shine here
• Salt: Quarter teaspoon to enhance all the flavors and balance sweetness
• Semi sweet chocolate chips: One cup choose good quality chips for rich melts and flavor these complement pumpkin perfectly

Instructions

Cream Butter and Sugars:

Using a stand mixer or hand mixer beat the softened unsalted butter with brown sugar and granulated sugar on medium speed until the mixture becomes light and fluffy which usually takes about two to three minutes Scrape down the sides of the bowl as needed to ensure even mixing

Incorporate Wet Ingredients:

Add the pumpkin puree vanilla extract and the egg to the creamed butter and sugar mixture Beat until well combined The mixture might look slightly curdled which is normal and will smooth out once the dry ingredients are added

Combine Dry Ingredients:

In a separate bowl whisk together the all purpose flour baking soda baking powder pumpkin pie spice and salt thoroughly This ensures the leavening agents and spices are evenly distributed so the cookies bake evenly

Mix Wet and Dry Ingredients:

Gradually add the dry flour mixture into the wet pumpkin mixture mixing on low speed just until the flour has disappeared Be careful not to overmix to keep the cookies tender and soft

Fold in Chocolate Chips:

Use a spatula to gently fold the semi sweet chocolate chips into the dough making sure they are spread out evenly This avoids breaking up the chips and preserves pockets of melted chocolate

Chill the Dough Optional but Recommended:

Cover the dough and chill it in the fridge for at least thirty minutes Chilling helps control spread and intensifies the pumpkin and spice flavors resulting in thicker chewier cookies

Portion and Bake:

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius Line baking sheets with parchment paper Scoop tablespoon sized mounds of dough onto the sheets leaving about two inches of space between each Bake for ten to twelve minutes or until the edges begin to brown and centers look set but still soft

Cool and Serve:

Let the cookies cool on the baking sheet for about five minutes before transferring to a wire rack to cool completely Enjoy warm for gooey chocolate or at room temperature for maximum flavor

I love the pumpkin pie spice in this recipe because it brings that cozy nostalgic feeling of fall baked goods. I remember baking these with my family on Halloween after a long evening of trick or treating the warm kitchen and sweet smells made those memories extra special.

Storage Tips

Store cookies in an airtight container at room temperature for up to five days to maintain freshness. To keep them soft add a slice of bread to the container which will absorb excess moisture and keep the cookies tender. For longer storage freeze baked cookies in a single layer on a sheet pan then transfer to a freezer bag. Thaw at room temperature before serving or warm slightly in the oven.

Ingredient Substitutions

For a dairy free version swap the butter with an equal amount of solid coconut oil This adds a subtle tropical note and creates a slightly crisper edge while keeping the interior soft. White chocolate chips work beautifully for a creamy sweetness or try a chai spice blend instead of pumpkin pie spice for a more complex warmly spiced cookie.

Serving Suggestions

These cookies are perfect alongside a cup of chai tea or hot apple cider. For a fun dessert sandwich your favorite ice cream between two cookies for a pumpkin spiced ice cream treat. A sprinkle of flaky sea salt on top right after baking adds a delightful contrast and enhances all the flavors.

These pumpkin chocolate chip cookies are a cozy fall classic that are easy to make and share. Serve warm for gooey chocolate or at room temperature to enjoy the full spice notes.

Common Questions About Recipes

→ Why are my cookies cakey or puffy?

Excess moisture from pumpkin puree or too much flour can cause cakey textures. Blot pumpkin puree and measure flour carefully to maintain softness with the right texture.

→ Can I use fresh pumpkin instead of canned?

Yes, but roast and puree fresh pumpkin until smooth, then blot excess liquid. Canned pumpkin offers a more consistent texture and moisture level.

→ Why didn't my cookies spread enough?

Cold dough or excess flour can prevent spreading. Allow dough to warm slightly or reduce flour by a tablespoon for more even spreading.

→ Can I freeze the dough or baked cookies?

Both freeze well. Portion dough on a baking sheet, freeze, then store in bags. Bake frozen dough with extra minutes. Baked cookies keep fresh up to 3 months frozen.

→ What mix-ins complement these cookies?

Try adding toasted pecans, walnuts, or dried cranberries for extra crunch and flavor contrast that highlights the pumpkin and chocolate notes.