Pumpkin Chocolate Chip Cookies
These cozy cookies are the ultimate fall treat—soft, chewy, spiced just right, and studded with gooey chocolate chips. Perfect for pumpkin lovers!
🕒 Prep Time: 10 minutes
🕒 Cook Time: 12 minutes
🕒 Total Time: 22 minutes
Ingredients:
- 1 cup (225g) pumpkin purée (not pumpkin pie filling)
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 1 large egg
- 2 tsp vanilla extract
- 2 ½ cups (310g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips
Step-by-Step Instructions:
- Preheat & Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup. - Cream Butter & Sugars
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. This gives the cookies a soft and tender base. - Add Pumpkin & Wet Ingredients
Mix in the pumpkin purée, egg, and vanilla extract until well blended. Don’t worry if the batter looks a little looser than regular cookie dough—that’s normal with pumpkin! - Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. These spices make every bite taste like fall. - Combine Wet & Dry
Slowly add the dry mixture into the wet mixture, stirring gently until just combined. Over-mixing can make the cookies dense, so stop once the flour disappears. - Fold in Chocolate Chips
Stir in the chocolate chips with a spatula. Save a few to sprinkle on top before baking for that bakery-style look. - Scoop & Bake
Drop heaping tablespoons of dough onto your prepared baking sheets, spacing about 2 inches apart. Bake for 11–13 minutes, until the edges are set but the centers look slightly soft. - Cool & Enjoy
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set while staying soft and chewy inside.
Pro Tips for Perfect Pumpkin Cookies:
- Pumpkin Purée Matters: Use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices.
- Make Ahead: The dough can be chilled for up to 48 hours—this helps deepen the flavors and makes the cookies puffier.
- Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 2 months.
Nutrition Info (per cookie):
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 180 | 2g | 28g | 7g | 1g | 16g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Why You’ll Love These Pumpkin Chocolate Chip Cookies
These cookies strike the perfect balance between cozy pumpkin spice and melty chocolate. They’re not overly cakey like some pumpkin cookies—you get that soft chew everyone craves. Serve them with a glass of milk, hot coffee, or even spiced apple cider for the ultimate fall snack.
Whether you’re baking for a Halloween party, Thanksgiving dessert table, or just a cozy autumn night at home, these cookies are guaranteed to disappear fast.