Okay, universe, listen up! I have found it. The cookie that makes every single fall feeling come alive in one perfect, spiced, chocolatey bite. I am talking about Pumpkin Chocolate Chip Cookies, and I am officially obsessed. If you love pumpkin desserts, you might also enjoy my decadent Brown Butter Pumpkin Chocolate Chip Cookies.
These aren’t just any cookies. They are the cozy hug you need after a leaf-raking session. They are the secret star of the cookie platter that disappears first at every party. They are soft, cakey, packed with warm spice, and loaded with melty chocolate. Come to Mama!
If you have been searching for that ultimate autumn recipe, your quest ends right here. We are about to make magic together. Get your mixer ready and your taste buds on standby. This is going to be so much fun!
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 30 minutes
- Servings: About 24 cookies
Do You Love This Recipe Too?
I have to tell you a story. A few years ago, I was on a mission to find the perfect fall cookie. I wanted something that screamed “pumpkin spice” but wasn’t a muffin or a loaf. I wanted a cookie!
After what felt like a hundred batches (a delicious struggle, I assure you), I finally nailed it. The moment I pulled these puffy, gorgeous cookies from the oven, I knew. The smell alone made my whole kitchen feel like a holiday. Now, I make them every single year. They are my non-negotiable fall baking tradition.
My Shopping List for This Recipe
Before we start, let’s chat ingredients. The star here is, of course, pure pumpkin puree. Not pie filling! We want pure, simple pumpkin. The rest is classic baking stuff, but each one plays a key role in creating that perfect texture and flavor.
Let’s Get Your Ingredients Ready
Grab your favorite mixing bowl and let’s line everything up. Measuring correctly is your best friend for perfect cookies every single time.
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup pure pumpkin puree (not pie filling)
- 2 cups semi-sweet chocolate chips
Bringing This Recipe to Life (Step-by-Step)
Here we go! Follow these steps and you’ll have a kitchen that smells like a dream. I promise it’s simple and so satisfying.
- Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This is a total game-changer for no-stick baking and easy cleanup.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This gets all our dry friends perfectly combined.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until it’s light and fluffy. This should take about 2-3 minutes with a mixer.
- Beat in the egg and vanilla extract until just combined. Then, mix in the pumpkin puree. Your batter will look lovely and orange!
- Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until *just* combined. Do not overmix!
- This is the best part! Use a spatula to fold in those glorious chocolate chips. Make sure they’re evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart. These cookies spread a little, but they stay nice and puffy.
- Bake for 12 to 14 minutes. You’ll know they’re done when the edges are just starting to turn golden and the tops look set. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack.
Fun Variations to Try Next Time
Once you’ve mastered the classic, get playful! Here are a couple of my favorite twists.
Pumpkin Chocolate Chip Cookies Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Pumpkin Chocolate Chip Cookies Recipe!
Nutrition Information
Try using white chocolate chips instead of semi-sweet. It gives such a sweet, creamy contrast to the warm spices. It’s a whole new vibe! In fact, I have a dedicated recipe for these Pumpkin White Chocolate Chip Cookies if you want to explore that flavor further.
Add a cup of chopped pecans or walnuts to the dough. The crunch is incredible and adds a wonderful toasty flavor.
For a fun holiday twist, use a mix of semi-sweet chocolate chips and festive peanut butter or butterscotch chips. So good!
How to Store, Freeze, and Reheat
Let’s make sure none of these beauties go to waste! They store like a dream.
Keep cooled cookies in an airtight container at room temperature for up to 5 days. They stay super soft!
To freeze, place cooled cookies in a single layer in a freezer bag. They’ll keep for up to 3 months. You can also freeze the dough balls on a tray before baking, then pop them straight into the oven from frozen (add a minute or two to the bake time).
Want a warm, melty cookie? Reheat one in the microwave for about 10 seconds. It’s like it just came out of the oven!
NUTRITION INFORMATION
- Calories: ~180 kcal
- Carbohydrates: 23g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 105mg
- Fiber: 1g
- Sugar: 15g
A Quick Q&A on This Recipe
My dough seems really soft. Is that normal?
Absolutely yes! This is a cakey cookie dough, not a stiff one. That softness is what gives them that amazing, tender texture. Trust the process and don’t add extra flour. Chilling the dough for 30 minutes can make it easier to scoop if it’s very warm in your kitchen.
Can I use homemade pumpkin puree?
You totally can! Just make sure it’s very thick. If your puree is watery, your cookies might spread too much. Strain it or cook it down a bit first. Canned puree is super consistent and my go-to for guaranteed results.
Why are my cookies so puffy and cake-like?
That’s the pumpkin magic! The moisture from the puree gives them that wonderful, soft, almost muffin-top-like texture. It’s what makes them unique and utterly irresistible. If you want a flatter cookie, try reducing the puree by a tablespoon or two, but I love the puff!
And there you have it! My absolute pride and joy of the fall baking season. I get so excited just thinking about you making these in your own kitchen.
This recipe is all about sharing the joy. It’s about creating those warm, sweet memories with every batch. I truly believe these cookies have that special power. If you’re looking for another way to use pumpkin and chocolate, my Pumpkin Zucchini Chocolate Chip Bread is a fantastic, moist loaf that’s perfect for breakfast or a snack.
I can’t wait to hear how yours turns out! Did you add nuts? Did your family go crazy for them? Please leave a comment and a rating below to let me know what you think! Happy baking, my friend!
