This site contains affiliate links, view the disclaimer page for more information.
Pumpkin Chocolate Chip cookies are hands-down one of my favorite things to bake once the weather cools down. The smell of cinnamon, pumpkin pie spice, and melting chocolate filling my kitchen instantly feels like fall. These cookies are soft, chewy, and perfectly spiced, basically, a hug in cookie form. Every year, as soon as September hits, I find myself pulling out a can of pumpkin puree and stocking up on chocolate chips just so I can whip up a batch of these cookies at a moment’s notice.
I want to share not just the recipe (which is simple and straightforward), but also my own personal tips, stories, and little tricks that make these cookies extra special. Think of this as me sitting across from you at the kitchen table with a mug of coffee, talking about why baking pumpkin chocolate chip cookies is one of my coziest fall rituals.
Table of Contents
Why Pumpkin Chocolate Chip Cookies Are the Ultimate Fall Treat
Pumpkin is everywhere in autumn, pumpkin spice lattes, pumpkin muffins, pumpkin bread. But pumpkin chocolate chip cookies are in a league of their own. Here’s why:
- Texture perfection: They’re soft, chewy, and slightly cakey thanks to the pumpkin puree.
- Balanced flavor: The pumpkin spice doesn’t overpower. Instead, it works with the chocolate to create that sweet-spiced magic.
- Easy to make: You don’t need fancy equipment or complicated steps. Just one bowl, a whisk, and a baking sheet.
- Crowd-pleaser: Whether I’m bringing them to a family gathering, a fall potluck, or just surprising my kids after school, these cookies disappear quickly.
I first started baking pumpkin chocolate chip cookies in college. Back then, I wasn’t the most confident baker. But when I found this recipe (or at least a version of it), I realized how forgiving it was. Melt the butter, stir everything together, scoop, and bake. Even if I got distracted with studying or chatting with roommates, the cookies still came out delicious.
Now, years later, they’ve become a staple in my fall baking routine. My kids know the smell of pumpkin and cinnamon instantly, and they’ll come running into the kitchen asking if the cookies are “ready yet.”
Ingredients You’ll Need
Here’s what you’ll want to grab from your pantry or grocery store. These are simple, everyday ingredients with a touch of pumpkin magic.
- ½ cup butter, melted – Melting the butter helps give the cookies a rich flavor and chewy texture.
- ⅓ cup granulated sugar – Balances the sweetness.
- ⅔ cup brown sugar – Adds depth and chewiness.
- 1 egg – Helps bind the cookies.
- 1 tsp vanilla extract – Enhances all the flavors.
- ⅓ cup pumpkin puree – The star ingredient. Make sure it’s puree, not pumpkin pie filling.
- ¼ tsp salt – Balances the sweetness and enhances the spices.
- 1 tsp cinnamon – Warm spice for that cozy flavor.
- 1 tsp pumpkin pie spice – A mix of nutmeg, cloves, allspice, and cinnamon that screams fall.
- ¾ tsp baking soda – Helps the cookies rise slightly.
- 1 ¾ cup all-purpose flour – The base that holds everything together.
- ¾ cup chocolate chips – Semi-sweet works best, but you can use dark chocolate if you like.
When I first made these, I didn’t realize how important brown sugar was. I once swapped it for all white sugar (because I ran out), and the cookies just weren’t the same. The molasses in brown sugar adds a depth that pairs perfectly with pumpkin. Lesson learned!
Step-by-Step Instructions (With My Tips Along the Way)
Here’s the basic recipe, plus how I personally make it foolproof.
- Mix the butter and sugars
- In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Stir until smooth.
- Tip: I let my melted butter cool slightly before mixing so it doesn’t scramble the egg later.
- Add the wet ingredients
- Stir in the egg, vanilla, and pumpkin puree until combined.
- Add the spices and leavening
- Mix in salt, cinnamon, pumpkin pie spice, and baking soda.
- Tip: I measure spices over a separate bowl so I don’t accidentally dump too much into the cookie dough.
- Stir in the flour
- Add flour gradually, mixing until just combined. Don’t overmix.
- Fold in chocolate chips
- Add the chocolate chips and fold gently into the dough.
- Chill the dough
- Place the bowl in the freezer for 10 minutes.
- Tip: This step is crucial. Without chilling, the cookies can spread too much and lose their soft, puffy shape.
- Preheat and scoop
- Preheat oven to 350°F. Use a cookie scoop or spoon to make 1-inch balls of dough. Place them on a parchment-lined baking sheet. Optional: Sprinkle the balls of dough with flaky sea salt before baking.
- Bake
- Bake for about 12 minutes. They may look slightly underdone in the center, that’s okay. They’ll firm up as they cool.
- Cool
- Let cookies sit on the baking sheet for at least 5 minutes before transferring to a wire rack.
The Magic of Pumpkin + Chocolate
Some people are surprised by how well pumpkin and chocolate go together. At first, I wasn’t sure either. I thought maybe the pumpkin would make the cookies too mushy or clash with the chocolate. But the opposite happens. The chocolate brings out the sweetness in the pumpkin, while the pumpkin balances the richness of the chocolate.
I’ve even done taste tests with friends, some who swore they didn’t like pumpkin flavor. Guess what? They still devoured these cookies.
My Favorite Ways to Enjoy Pumpkin Chocolate Chip Cookies
Here’s how I love to serve them (beyond sneaking one straight from the baking sheet):
- With a warm drink: Coffee, chai latte, or hot chocolate.
- For breakfast: Yes, I’ve eaten them for breakfast. They have pumpkin, so it counts, right?
- Wrapped up as gifts: I like to pack a dozen into a gift bag tied with twine. Perfect for neighbors or teachers.
Baking Pumpkin Chocolate Chip Cookies as a Family Tradition
For me, baking isn’t just about the food, it’s about the memories tied to it. Every fall, my kitchen turns into a cozy little bakery, and these Pumpkin Chocolate Chip cookies often kick off the season.
When my kids were younger, they loved helping me scoop the dough (even though half the chocolate chips mysteriously disappeared into their mouths before making it to the baking sheet). Now that they’re a little older, they take turns mixing the wet and dry ingredients. It’s messy, sure, flour ends up on the counter, pumpkin puree somehow lands on someone’s elbow, but that’s part of the fun.
I remember one year when I baked three full batches of these cookies before a neighborhood pumpkin-carving party. We stacked them high on a platter, and within an hour, there wasn’t a crumb left. A few of the parents even pulled me aside and asked for the recipe, telling me they’d never thought to put pumpkin and chocolate together. That moment made me realize these cookies aren’t just a treat, they’re a way to share a little bit of warmth and comfort with people I care about.
And that’s what I love most. Every time I make these cookies, I’m not just baking. I’m building traditions, creating joy, and weaving tiny memories into the fabric of fall. Whether I’m baking with my kids, sharing with friends, or sneaking a warm cookie for myself late at night, these Pumpkin Chocolate Chip cookies carry a little magic in every bite.
Common Mistakes (and How to Avoid Them)
Over the years, I’ve learned a few things the hard way. Here’s what not to do:
- Skipping the chill time: The dough will spread too much.
- Overbaking: Pumpkin keeps the cookies soft, but if you bake too long, they get dry.
- Using pumpkin pie filling: It’s too sweet and spiced. Stick to puree.
- Overmixing the flour: Leads to dense cookies.
Variations You Can Try
Want to mix things up? Here are some fun twists:
- Add white chocolate chips instead of semi-sweet.
- Toss in chopped pecans or walnuts for crunch.
- Sprinkle with sea salt flakes before baking.
- Drizzle cooled cookies with a little cream cheese glaze.
Why This Recipe Works Every Time
The balance of ingredients is really what makes these cookies foolproof. The melted butter keeps them chewy. The pumpkin puree adds softness without needing extra eggs. The spices give depth without overpowering. And chilling the dough helps keep them thick and pillowy.
I’ve made these cookies countless times, and every single time, someone asks me for the recipe. That’s how you know it’s a keeper.
How to Store and Freeze Pumpkin Chocolate Chip Cookies
One of the best things about Pumpkin Chocolate Chip cookies is how well they keep. They stay soft and chewy for days, which makes them perfect for baking ahead of time. I’ve learned a few tricks over the years to make sure they taste just as good on day three as they do fresh out of the oven.
- Storing at room temperature
I like to keep mine in an airtight container on the counter. They’ll stay fresh for about 3–4 days this way. To prevent sticking, I layer parchment paper between each layer of cookies. - Reheating for that fresh-from-the-oven taste
If you want to recreate the magic of warm, melty chocolate chips, pop a cookie in the microwave for 8–10 seconds. It makes the chocolate gooey again and fills the kitchen with that cozy smell. - Freezing the baked cookies
These cookies freeze beautifully. Just let them cool completely, place them in a freezer-safe bag or container, and freeze for up to three months. When you’re ready to enjoy, thaw at room temperature or warm in the oven at 300°F for about 5 minutes. - Freezing the dough
My favorite trick is freezing the dough in scooped balls. I lay them on a baking sheet, freeze until firm, then transfer to a bag. That way, I can bake just a few cookies at a time whenever a craving hits. No need to thaw, just add 1–2 minutes to the baking time.
This has saved me so many times when I’ve needed a last-minute treat for guests or wanted to surprise my kids with warm cookies after school. There’s nothing like pulling a tray of Pumpkin Chocolate Chip cookies out of the oven on a random Tuesday and watching everyone’s faces light up.
Cozy Baking at Its Best
There’s something special about baking during the fall season. The days get shorter, the air gets cooler, and the kitchen becomes the coziest spot in the house. Pumpkin Chocolate Chip cookies are more than just dessert, they’re little reminders of warmth, comfort, and the joy of slowing down for a moment.
The next time you want something quick, easy, and guaranteed to make your home smell amazing, give this recipe a try. I promise, you’ll be hooked after the first bite. And who knows? Maybe, like me, you’ll find yourself making them not just in the fall, but all year round.
Recipe: Easy Pumpkin Chocolate Chip Cookies
Ingredients:
- ½ cup butter, melted
- ⅓ cup granulated sugar
- ⅔ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup pumpkin puree
- ¼ tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¾ tsp baking soda
- 1 ¾ cup flour
- ¾ cup chocolate chips
Instructions:
- Mix butter, sugars, egg, vanilla, and pumpkin puree.
- Stir in salt, cinnamon, pumpkin pie spice, and baking soda.
- Add flour, then fold in chocolate chips.
- Chill dough in freezer for 10 minutes.
- Preheat oven to 350°F. Scoop dough into 1-inch balls.
- Bake for 12 minutes. Cool on baking sheet for 5 minutes.
Enjoy your cozy fall cookies!
With love,
Bri & Cat
Related Posts You Might Like:
Easy 5-Hour Pumpkin Focaccia with Pumpkin Pie Spice: The Perfect Fall Bread
Affiliate Disclaimer:
As an Amazon Associate I earn from qualifying purchases. This comes at no additional cost to you. We only recommend products that we believe will add value to our readers.
Leave a Reply