Irresistible Soft & Chewy Pumpkin Chocolate Chip Cookies: The Ultimate Fall Treat
These homemade soft and chewy Pumpkin Chocolate Chip Cookies are a must-make fall dessert that captures the essence of autumn in every delightful bite!
Why You’ll Fall in Love with These Pumpkin Chocolate Chip Cookies!
As the leaves begin to turn and the air grows crisp, there’s truly no better way to embrace the cozy spirit of fall than by baking a fresh batch of homemade pumpkin chocolate chip cookies. These aren’t just any cookies; they are an experience, perfectly capturing the comforting flavors and aromas of the season.
What makes these cookies so special? They strike that ideal balance: wonderfully chewy at the edges, lusciously soft in the center, and absolutely bursting with the warm, inviting essence of pumpkin spice paired with generous pockets of melty chocolate. Each bite is a symphony of flavors and textures that will transport you straight to an autumn wonderland.
We’re keeping this recipe straightforward, classic, and undeniably delicious, ensuring that even novice bakers can achieve cookie perfection. Imagine the delightful aroma of pumpkin spice filling your entire kitchen – it’s a scent that promises warmth, comfort, and pure joy. These cookies are more than just a dessert; they’re a celebration of fall, a simple pleasure that brings smiles to every face.
They are incredibly versatile, perfect for a cozy evening at home, a festive gathering with friends and family, or simply as a delightful treat to brighten your day. Whether enjoyed warm straight from the oven or cooled with a glass of milk, these pumpkin chocolate chip cookies are guaranteed to become a cherished fall tradition in your home.
Essential Ingredients for Perfect Pumpkin Chocolate Chip Cookies
Crafting these delectable pumpkin chocolate chip cookies requires a few simple, wholesome ingredients. Here’s what you’ll need to gather to bring these fall favorites to life:
- Pumpkin puree: This is the star ingredient! Ensure you use 100% pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar that would alter the flavor profile of our cookies. We’ve found that Libby’s brand often provides the best consistency for baking.
- All-purpose flour: The base for our chewy cookies, providing structure and texture.
- Egg: Acts as a binder, contributing to the moisture and softness of the cookies.
- Vanilla extract: A touch of vanilla enhances all the other flavors, adding a classic warmth to the overall taste.
- Salt: Don’t skip the salt! It balances the sweetness and highlights the pumpkin and chocolate flavors.
- Baking soda: This leavening agent helps the cookies spread slightly and achieve that desirable soft, chewy texture.
- Baking powder: Working alongside baking soda, baking powder adds a bit more lift, ensuring your cookies are perfectly cakey and tender.
- Pumpkin pie spice: The quintessential fall spice blend! It provides that signature cozy, aromatic flavor that makes these cookies irresistible.
- Sugar: A combination of granulated white sugar and optionally a touch of brown sugar for added moisture and chewiness (though the recipe uses just white sugar for simplicity).
- Butter: Melted butter contributes to the rich flavor and the soft, cake-like texture of these pumpkin cookies. For a dairy-free option, any neutral-flavored cooking oil or vegan butter substitute can be used.
- Semi-sweet chocolate chips: A classic choice that pairs wonderfully with pumpkin. Feel free to use milk chocolate, dark chocolate, or even white chocolate chips for a different twist!
Using quality ingredients makes a noticeable difference in the final product. Always ensure your spices are fresh for maximum flavor!
Baking Delight: How to Make These Amazing Pumpkin Chocolate Chip Cookies
Follow these simple steps to create a batch of incredibly soft and flavorful pumpkin chocolate chip cookies that will be the highlight of your fall season:
Step 1: Prepare the Dry Ingredients for a Smooth Blend
In a medium-sized mixing bowl, combine your dry ingredients: all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Use a whisk to thoroughly mix everything together. This crucial step ensures that the leavening agents and spices are evenly distributed throughout the dough, guaranteeing consistent flavor and rise in every cookie. Set this bowl aside for now.
Step 2: Combine the Wet Ingredients for a Moist Base
In a separate, larger bowl, it’s time to bring together the wet ingredients. Add the sugar, pumpkin puree, melted butter, vanilla extract, and the egg. Using an electric mixer (or a strong whisk), beat these ingredients together until they are well combined and smooth. The mixture should be a vibrant orange and have a uniform consistency. This forms the moist and flavorful base of your pumpkin cookies.
Step 3: Gently Combine Dry and Wet, Then Fold in Chocolate Chips
Gradually add the whisked dry ingredients to the wet mixture. Mix on low speed (or by hand with a spatula) until just combined. Be careful not to overmix the dough, as overmixing can lead to tougher cookies. Stop as soon as no streaks of flour remain. Once the dough is mixed, it’s time for the best part: the chocolate chips! Gently fold the semi-sweet chocolate chips into the pumpkin batter using a spatula. Distribute them evenly throughout the dough.
Step 4: Scoop, Top, and Bake to Golden Perfection
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Drop spoonfuls of the pumpkin cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. For a bakery-style look and an extra burst of chocolate in every bite, gently press a few additional chocolate chips onto the top of each cookie dough ball before baking. Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft. Avoid overbaking to maintain their signature soft and chewy texture.
This recipe yields a generous batch of approximately 25-30 medium-sized pumpkin chocolate chip cookies. What’s truly remarkable about these cookies is their ability to remain perfectly soft and moist, even after they’ve cooled. Their delightful cakey texture simply melts in your mouth, making them an instant favorite.
Recipe Substitutions & Variations for Your Pumpkin Cookies
One of the best things about baking is the flexibility to adapt recipes to your preferences or dietary needs. Here are some common substitutions and variations for these delightful pumpkin chocolate chip cookies:
- Flour: While all-purpose flour is recommended for its consistent results, you can experiment with other flours. Whole wheat pastry flour can be substituted in an equal amount for a slightly heartier, nuttier flavor without sacrificing too much tenderness. For a gluten-free option, use a 1:1 gluten-free baking flour blend that contains xanthan gum.
- To make dairy-free: Simply swap out regular butter for a high-quality vegan butter stick (like Miyoko’s Kitchen or Earth Balance baking sticks) and use your favorite dairy-free chocolate chips. The melted butter in this recipe makes it an easy conversion!
- Sugar: This recipe calls for granulated white sugar, which yields a tender, slightly crisp-edged cookie. For a chewier cookie with deeper, caramel notes, you can replace half or all of the white sugar with light or dark brown sugar, packed.
- Chocolate Chips: Don’t limit yourself to semi-sweet! Experiment with milk chocolate, dark chocolate, white chocolate, or even a mix of different types. You could also add chopped nuts (walnuts or pecans are fantastic), dried cranberries, or a sprinkle of flaky sea salt on top before baking for an elevated touch.
- Spices: If you don’t have pumpkin pie spice, you can make your own blend! A common mix is 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. Feel free to adjust to your taste!
These adjustments allow you to tailor the cookies perfectly to your taste buds and any dietary requirements, ensuring everyone can enjoy this classic fall treat.
Storing and Serving Your Delicious Pumpkin Cookies
Once you’ve baked a batch of these irresistible cookies, knowing how to properly store them ensures they stay fresh and delicious for as long as possible. Also, consider these serving suggestions to elevate your cookie experience:
Storing Freshly Baked Cookies:
After your pumpkin chocolate chip cookies have cooled completely on a wire rack, store any leftovers in an airtight container. At room temperature, they will remain wonderfully soft and delicious for about 2-3 days. If you want to extend their freshness, storing them in the refrigerator can keep them good for 4-5 days. Be sure to place a slice of bread in the container with the cookies to help maintain their moisture and prevent them from drying out.
Serving Suggestions:
- Classic Pairing: Enjoy these cookies warm with a tall glass of cold milk, or a mug of hot coffee or tea.
- Dessert Upgrade: Serve them alongside a scoop of vanilla ice cream, perhaps with a drizzle of caramel sauce, for an indulgent treat.
- Fall Festivities: Perfect for Thanksgiving dessert tables, Halloween parties, or simply as a cozy snack on a chilly autumn afternoon.
- Breakfast Treat: While definitely a dessert, a pumpkin chocolate chip cookie with your morning coffee is a delightful way to start a crisp fall day!
Can You Freeze Pumpkin Chocolate Chip Cookies?
Absolutely! These pumpkin chocolate chip cookies freeze exceptionally well, making them perfect for meal prepping or having a quick sweet treat on hand whenever a craving strikes. Here’s how to freeze them:
To freeze baked cookies: Once the cookies are completely cooled, place them in a single layer on a baking sheet and freeze for about 1-2 hours until solid. This prevents them from sticking together. Then, transfer the frozen cookies to a freezer-safe airtight container or a heavy-duty freezer bag. They will keep fresh in the freezer for 2-3 months. To enjoy, simply thaw them at room temperature or warm them slightly in the microwave for a few seconds.
To freeze cookie dough: You can also freeze portions of the raw cookie dough! Scoop the dough onto a parchment-lined baking sheet and freeze until firm. Once firm, transfer the dough balls to a freezer-safe bag. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Freezing is a fantastic way to ensure you always have these delightful fall cookies at your fingertips!
My family, especially the kids, absolutely adore these cookies, and making them has become a beloved tradition every fall. They truly are a timeless classic that brings warmth and happiness to our home during the autumn months.
Explore More Delicious Pumpkin Recipes for Fall!
If you’ve fallen in love with these pumpkin chocolate chip cookies, you’ll be thrilled to discover more of our favorite pumpkin-infused recipes. Dive into the world of autumn baking with these delightful treats:
- Homemade Pumpkin Bread: A moist and flavorful classic, perfect for breakfast or a snack.
- Pumpkin Protein Balls: A healthy and energizing no-bake treat that’s great for on-the-go.
- Pumpkin Cream Pie: A decadent twist on traditional pumpkin pie, with a creamy, dreamy texture.
- Cake Mix Pumpkin Bars: Super easy and incredibly delicious bars made with a simple cake mix base.
- No Bake Pumpkin Cheesecake Bars: A refreshing and creamy dessert, perfect when you don’t want to turn on the oven.
- Pumpkin Mini Muffins: Bite-sized delights that are perfect for a quick snack or a brunch spread.
- Pumpkin Chocolate Chip Muffins: All the goodness of these cookies in a fluffy muffin form.
- Cake Mix Pumpkin Bread: Another incredibly simple way to enjoy warm pumpkin bread with minimal effort.
These recipes are designed to help you make the most of pumpkin season, bringing warm, cozy flavors to your kitchen all autumn long.
We hope you enjoy baking and sharing these incredible pumpkin chocolate chip cookies as much as we do! Don’t forget to leave a review and a comment at the bottom of this post when you make the recipe – your feedback is always appreciated!
Pumpkin Chocolate Chip Cookies
Joy Shull
15 minutes
15 minutes
30 minutes
30
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Ingredients
- 1 cup canned pumpkin puree
- 2 cups all purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 12 oz semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt until well combined. Set aside.
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In a large separate bowl, combine the granulated sugar, canned pumpkin puree, melted butter, vanilla extract, and egg. Beat with an electric mixer until smooth and creamy.
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Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
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Gently fold the semi-sweet chocolate chips into the pumpkin cookie batter using a spatula.
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Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. For a professional look, you can press a few additional chocolate chips onto the top of each dough ball.
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Bake the pumpkin chocolate chip cookies for 12 – 15 minutes, or until the edges are lightly golden and the centers are set but still soft. Do not overbake.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely. Enjoy!
Notes
Nutrition
Carbohydrates: 20g,
Protein: 2g,
Fat: 7g,
Saturated Fat: 4g,
Polyunsaturated Fat: 0.3g,
Monounsaturated Fat: 2g,
Trans Fat: 0.1g,
Cholesterol: 12mg,
Sodium: 148mg,
Potassium: 94mg,
Fiber: 1g,
Sugar: 11g,
Vitamin A: 1348IU,
Vitamin C: 0.4mg,
Calcium: 20mg,
Iron: 1mg
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