If you’re looking for a delightful twist on classic cookies, this Pumpkin Chocolate Chip Cookies Recipe will quickly become your new favorite. Imagine soft, cake-like cookies with the warm embrace of pumpkin and cozy spices, studded with melty pockets of rich chocolate chips in every bite. It’s the perfect fall treat, bursting with flavor and a moist, tender texture that keeps you coming back for more. Whether you’re baking for friends, family, or just to indulge your sweet tooth, these cookies are the kind of recipe you’ll want to keep on hand all season long.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing something special to the table. From the comforting warmth of cinnamon to the luscious moisture pumpkin provides, every component works together for a cookie that’s soft, flavorful, and irresistibly chocolatey.
- Granulated sugar (1 cup): Adds sweetness and helps create the perfect cookie texture.
- Vegetable or canola oil (1/2 cup): Keeps the cookies moist and tender without any heaviness.
- Milk (1 teaspoon): Just a touch to help bind ingredients smoothly.
- Large egg (1): Acts as a binder and enriches the dough for softness.
- Vanilla extract (1 teaspoon): Lifts the pumpkin flavor with a lovely aromatic note.
- Canned pumpkin (1 cup): The star ingredient that adds moisture, color, and a subtle earthiness perfect for autumn.
- All-purpose flour (2 cups): Provides the structure for the cookies, giving them that perfect chew.
- Ground cinnamon (1 1/2 teaspoons): Infuses warmth and enhances the pumpkin’s natural flavor.
- Salt (1/2 teaspoon): Balances sweetness and intensifies overall flavor.
- Baking powder (2 teaspoons): Helps the cookies rise for a light, tender crumb.
- Baking soda (1 teaspoon): Works with the acid in pumpkin to create a perfect texture and slight lift.
- Semi-sweet or milk chocolate chips (1 1/2 cups): The indulgent chocolate that melts into every cookie for that classic combo.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
First things first: get your oven warmed up to 375 degrees Fahrenheit. This ensures your cookies bake evenly and develop that appealing golden hue. Prepare a cookie sheet by lining it with parchment paper or give it a light spritz of non-stick spray. This little step makes clean-up easier and keeps your cookies from sticking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the granulated sugar and oil. Stir them together until you get a smooth partnership between the two. Then add the egg, milk, canned pumpkin, and vanilla extract, mixing thoroughly until the batter looks creamy and uniform. This blend forms the luscious base of your cookies, ensuring every bite stays soft and flavorful.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, ground cinnamon, salt, baking powder, and baking soda. This dry mix is packed with the spices and leavening agents that give your pumpkin chocolate chip cookies their characteristic lift and comforting aroma.
Step 4: Bring It All Together
Gently add the dry ingredients along with the chocolate chips to the wet pumpkin mixture. Stir carefully just until everything is incorporated. Over-mixing can toughen the dough, so stop as soon as you see all the flour blended in and the chocolate chips evenly distributed.
Step 5: Shape and Bake
Drop large spoonfuls of dough onto your prepared cookie sheet, spacing them evenly to allow for spreading during baking. Pop the tray in the oven and bake for 10 to 12 minutes, or a bit longer if your cookies are especially large. You’ll know they’re ready when they lose their glossy wet look on top and start to look set. Resist the temptation to overbake—these cookies are best soft and tender on the inside.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
While these cookies are amazing on their own, a simple sprinkle of powdered sugar or a light drizzle of melted white chocolate can elevate their appearance and add a little extra sweetness. For a festive touch, try garnishing with a small pinch of crushed toasted pecans or a dusting of cinnamon on top right out of the oven.
Side Dishes
Serve your Pumpkin Chocolate Chip Cookies Recipe alongside a warm cup of chai tea, spiced coffee, or even a glass of cold milk for the ultimate cozy combo. If you’re presenting them at a party, pairing with seasonal fruits like sliced apples or pear compote can complement the pumpkin’s natural sweetness beautifully.
Creative Ways to Present
For a charming fall dessert platter, arrange the cookies with some autumn leaves and tiny pumpkins as decoration. You can also sandwich two cookies together with cream cheese frosting or marshmallow fluff for a decadent treat everyone will rave about. Wrapping individual cookies in cellophane bags tied with rustic twine makes a delightful homemade gift too!
Make Ahead and Storage
Storing Leftovers
Keep your pumpkin chocolate chip cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to a week. If you want to maintain that just-baked moistness, add a slice of bread to the container—the cookies will absorb the moisture and stay tender longer.
Freezing
These cookies freeze wonderfully. Simply place cooled cookies in a single layer on a baking sheet to pre-freeze, then transfer them to a resealable freezer bag or container. They’ll hold their texture and flavor for up to three months—perfect for when you need a quick fall-inspired treat ready to go.
Reheating
To enjoy your Pumpkin Chocolate Chip Cookies Recipe warm, pop a couple in the microwave for about 10 to 15 seconds or briefly heat them in a preheated oven at 325 degrees Fahrenheit for 5 minutes. The chocolate chips will soften beautifully, making it taste like you just baked them fresh.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the fresh pumpkin first, removing excess moisture so your dough doesn’t become too wet. The taste will be just as delicious, with a more natural pumpkin flavor.
What type of chocolate chips work best?
Semi-sweet chocolate chips provide a perfect balance of sweetness paired with pumpkin’s earthiness, but feel free to use milk chocolate for a creamier, sweeter bite or even dark chocolate if you want a richer contrast.
Are these cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. However, you can try substituting with a 1-to-1 gluten-free baking flour blend, but the texture may vary slightly.
Can I make these cookies vegan?
You can! Swap the egg for a flax or chia egg, use plant-based milk, and replace the chocolate chips with dairy-free versions. The oil already makes them wonderfully moist without butter.
How big should the cookie dough scoops be?
Using large spoonfuls or a cookie scoop (about 2 tablespoons each) works best to get those wonderfully thick, cakey cookies. Smaller scoops will bake faster and could be crisper.
Final Thoughts
Now that you have this Pumpkin Chocolate Chip Cookies Recipe in your kitchen arsenal, you’re all set to bring cozy fall vibes to any moment. Soft, warmly spiced, and generously dotted with chocolate, these cookies are comfort food at its best. Give them a try—you might just find yourself baking these again and again!
Print
Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously soft and moist Pumpkin Chocolate Chip Cookies that combine the warm spices of cinnamon with rich semi-sweet chocolate chips. These easy-to-make cookies are perfect for autumn baking, offering a wonderful balance of pumpkin flavor and sweet chocolate richness in every bite.
Ingredients
Wet Ingredients
- 1 cup granulated sugar (200 g)
- 1/2 cup vegetable or canola oil (120 ml)
- 1 teaspoon milk (5 ml)
- 1 large egg
- 1 teaspoon vanilla extract (5 ml)
- 1 cup canned pumpkin
Dry Ingredients
- 2 cups all-purpose flour (250 g)
- 1 1/2 teaspoons ground cinnamon (3 g)
- 1/2 teaspoon salt (3 g)
- 2 teaspoons baking powder (8 g)
- 1 teaspoon baking soda (5 g)
Add-ins
- 1 1/2 cups semi-sweet chocolate chips or milk chocolate chips (260 g)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or lightly spray it with non-stick cooking spray to prevent sticking.
- Combine Wet Ingredients: In a mixing bowl, add the granulated sugar and oil. Stir well to blend these ingredients thoroughly.
- Add Remaining Wet Ingredients: Incorporate the egg, milk, canned pumpkin, and vanilla extract into the sugar-oil mixture. Mix until you achieve a smooth consistency.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda.
- Combine Wet and Dry: Add the dry ingredient mixture and chocolate chips to the wet ingredients. Stir gently and just until everything is combined; avoid overmixing to keep cookies tender.
- Portion Cookies: Drop large spoonfuls of batter onto the prepared cookie sheet, spacing them appropriately to allow spreading during baking.
- Bake: Bake the cookies at 375°F (190°C) for 10 to 12 minutes, or longer depending on cookie size, until the tops are no longer glossy and edges look set.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- For a dairy-free version, substitute the milk with almond or soy milk.
- Adjust baking time slightly based on the size of the cookies.
- Do not overmix the batter to maintain soft cookie texture.
- Cookies will keep stored in an airtight container for up to 5 days.
