Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies are the ultimate fall baking delight. Soft, chewy, and loaded with chocolate chips, these cookies combine the warm flavors of pumpkin spice with rich sweetness for the perfect seasonal dessert. Whether you’re preparing a batch for a cozy night in, a holiday gathering, or just to enjoy with a warm drink, these cookies are guaranteed to satisfy.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ cup butter, slightly softened
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree (well-drained)
• 1 egg
• 1 ½ cups chocolate chips

Instructions

1. Preheat oven to 375°F.
2. Line a strainer with paper towels and place the pumpkin puree inside to drain excess moisture for about 5 minutes.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
4. In a large mixing bowl, cream together butter, brown sugar, granulated sugar, and vanilla until smooth.
5. Add the drained pumpkin puree and egg, mixing until fully combined.
6. Stir the dry mixture into the wet mixture until just incorporated.
7. Fold in the chocolate chips until evenly distributed.
8. Using a 1 ½ tablespoon scoop, drop dough onto an ungreased baking sheet.
9. Refrigerate the scooped dough for 15 minutes to prevent spreading.
10. Gently press the cookies down slightly, then bake for 14–16 minutes.
11. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling.

Serving and Storage Tips

Pumpkin chocolate chip cookies taste best when served slightly warm, allowing the chocolate chips to stay soft and gooey. Pair them with a hot cup of coffee, tea, or a glass of cold milk for the ultimate fall comfort. To store, place cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe bag or container for up to 3 months. To reheat, microwave for a few seconds or let them thaw at room temperature. If you prefer to bake fresh cookies later, freeze the dough balls and bake them straight from the freezer, adding 1–2 minutes to the baking time.

Variations

1. White Chocolate Pumpkin Cookies – Swap the semi-sweet chocolate chips for white chocolate chips for a sweeter twist.
2. Nutty Pumpkin Cookies – Add ½ cup chopped pecans or walnuts for a crunchy texture and nutty flavor.
3. Pumpkin Spice Boost – Increase pumpkin pie spice to 1 ½ teaspoons for a stronger, spiced flavor.
4. Butterscotch Pumpkin Cookies – Use butterscotch chips instead of chocolate chips for a rich, caramel-like sweetness.
5. Glazed Pumpkin Cookies – Drizzle cooled cookies with a simple glaze made from powdered sugar and milk.
6. Dark Chocolate Pumpkin Cookies – Use dark chocolate chips for a more intense, less sweet cookie.
7. Pumpkin Oat Chocolate Chip Cookies – Replace ½ cup of flour with rolled oats for a chewy, hearty texture.
8. Healthier Pumpkin Cookies – Replace half of the butter with applesauce and use whole wheat flour for a lighter version.
9. Stuffed Pumpkin Cookies – Place a dollop of Nutella or cream cheese filling inside each dough ball before baking.
10. Pumpkin Cranberry Cookies – Add dried cranberries along with chocolate chips for a festive holiday flavor.

FAQs

1. Can I use fresh pumpkin instead of canned puree? Yes, but cook and mash it well, and be sure to drain thoroughly.
2. Why do I need to drain the pumpkin puree? It removes excess moisture to prevent soggy or cakey cookies.
3. Can I make the dough ahead of time? Yes, refrigerate for up to 24 hours before baking.
4. Can I freeze the dough? Absolutely—freeze scooped dough balls and bake from frozen.
5. Can I use pumpkin pie filling? No, it already contains sugar and spices that will throw off the recipe.
6. How do I make them chewier? Use melted butter and chill the dough longer before baking.
7. Can I make these gluten-free? Yes, just use a gluten-free flour blend in place of all-purpose flour.
8. Can I double the recipe? Yes, this recipe doubles easily without adjustments.
9. Do I have to refrigerate the dough before baking? Yes, it helps cookies keep their shape and prevents spreading.
10. What’s the best type of chocolate for this recipe? Semi-sweet is traditional, but milk or dark chocolate chips work great too.

Pumpkin chocolate chip cookies are the perfect combination of cozy spices and chocolate goodness. They’re soft, flavorful, and simple enough to make anytime during the fall season. Whether served fresh from the oven or stored for later, these cookies bring a warm, homemade touch to your dessert table.

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