I’m so excited to share my favorite fall treat with you: pumpkin chocolate chip cookies!
There’s something magical about the warm spices mixed with sweet chocolate that just screams autumn.
This recipe has been perfected over years of baking (and plenty of taste-testing).
These cookies are super soft, packed with flavor and always disappear fast at gatherings.
Want to know the secret for getting that perfect chewy texture while keeping the pumpkin flavor front and center?
Let me show you how!
Ingredients
- All-purpose flour
- Cinnamon
- Baking soda
- Pumpkin pie spice
- Salt
- Pumpkin puree
- Sugar
- Vegetable oil
- Vanilla extract
- Egg
- Semi-sweet chocolate chips
Recommended Tools
Baking the perfect batch of pumpkin chocolate chip cookies requires a few essential kitchen tools to make the process smooth and enjoyable. Whether you’re a beginner baker or seasoned pro, having these items on hand will help you mix, scoop and bake these seasonal treats with ease.
- Mixing Bowls
You’ll need at least two bowls – one for dry ingredients and another for wet ingredients before combining them.
- Whisk
Essential for properly combining the flour, cinnamon, baking soda and other dry ingredients evenly.
- Baking Sheet
A good quality baking sheet ensures your cookies bake evenly without burning on the bottom.
- Parchment Paper
Makes cleanup easier and prevents cookies from sticking to the baking sheet.
- Cookie Scoop
Helps create uniform cookie sizes so they all bake at the same rate.
- Measuring Cups and Spoons
Accurate measurements are key to successful baking, especially with the spices and leavening agents.
- Cooling Rack
Allows air to circulate around the cookies so they cool properly without getting soggy bottoms.
Instructions
Let’s get baking some amazing pumpkin chocolate chip cookies! First, crank up your oven to 350°F (175°C) and grab your baking sheet – either grease it up or line it with parchment paper to prevent any sticky situations!
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of cinnamon (hello, fall flavor!), 1 teaspoon of baking soda, ¾ teaspoon of pumpkin pie spice, and ½ teaspoon of salt. Mix these dry ingredients well – no one wants a surprise pocket of baking soda in their cookie!
Now for the fun part! In a separate larger bowl, combine 1 cup of pumpkin puree (not pie filling – that’s a different beast altogether!), 1 cup of sugar, ½ cup of vegetable oil, 1 teaspoon of vanilla extract, and 1 egg. Stir until the mixture looks smooth and uniform – your arm might get a mini-workout here!
Time to bring everything together! Pour your dry mixture into the wet ingredients and stir until just combined. Don’t overmix or your cookies might turn out tough – and nobody wants that tragedy!
Fold in 2 cups of semi-sweet chocolate chips, and try not to snack on too many while you’re at it!
Pro tip: Want perfect chocolate distribution? Mix half the chips into the dough, then press the remaining chips on top of each cookie before baking. Your cookies will look bakery-worthy!
Drop generous spoonfuls of dough onto your prepared baking sheet, leaving some space between each future cookie. Pop them in the oven for 10-12 minutes. You’ll know they’re done when the tops no longer look wet – don’t overbake or you’ll lose that perfect soft texture!
Let the cookies cool on the baking sheet for a few minutes before moving them. This cooling time is crucial, even though it’ll test your patience when the chocolatey pumpkin aroma fills your kitchen!
Now grab a glass of milk and enjoy your delicious seasonal treats! These cookies taste even better the next day (if they last that long!).
Pro Tips
For bakery-style cookies with perfect chocolate distribution, use the two-step chocolate chip method mentioned in the tips – mix half the chips into the dough for interior chocolatey goodness, then press the remaining chips on top of each cookie before baking for that visually appealing, chocolate-studded surface.
Substitutions & Variations
While the classic pumpkin chocolate chip cookie is delicious on its own, trying different ingredients can transform these seasonal treats into something new and exciting.
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
- Nutty Pumpkin Cookies: Add 1/2 cup of chopped walnuts or pecans to the batter for extra crunch and a delightful nutty flavor.
- White Chocolate Cranberry: Replace semi-sweet chocolate chips with white chocolate chips and add 1/2 cup of dried cranberries for a festive holiday twist.
- Vegan Option: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan chocolate chips.
- Spiced Pumpkin Cookies: Double the amount of pumpkin pie spice and add 1/4 teaspoon of ground cardamom for a more complex flavor profile.
- Pumpkin Oatmeal Cookies: Replace 1/2 cup of the flour with old-fashioned oats for added texture and a heartier cookie.
Leftovers & Storage Tips
These delicious pumpkin chocolate chip cookies rarely last long in my house, but when they do, proper storage is key to maintaining their soft, chewy texture.
Store them in an airtight container at room temperature for up to 5 days. For longer freshness, pop them in the freezer for up to 3 months!
Just thaw at room temperature when you’re ready to enjoy them again.
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Pumpkin Chocolate Chip Cookies
Soft, moist pumpkin cookies loaded with chocolate chips and warm fall spices.
- 2 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ¾ tsp pumpkin pie spice
- ½ tsp salt
- 1 cup pumpkin puree (not pie filling)
- 1 cup sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 egg
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350°F (175°C). Grease or line a baking sheet.
- Whisk flour, cinnamon, salt, baking soda, and pumpkin pie spice.
- In another bowl, mix pumpkin, sugar, oil, vanilla, and egg until smooth.
- Combine dry ingredients with wet; stir in chocolate chips.
- Drop spoonfuls onto baking sheet and bake 10-12 minutes until tops are no longer wet.
- Cool on baking sheet.
