Pumpkin Chocolate Chip Cookies

When fall rolls in, nothing beats the warm aroma of pumpkin spice filling your kitchen. These Pumpkin Chocolate Chip Cookies are the ultimate autumn treat—soft, chewy, and perfectly spiced with cinnamon, nutmeg, and cloves. Paired with gooey chocolate chips, they’re cozy comfort in every bite. Whether you’re baking for a holiday gathering, a cozy family weekend, or just to satisfy your sweet tooth, these cookies are guaranteed to disappear fast!

Unlike traditional chocolate chip cookies, this recipe swaps in pumpkin puree for a moist, cake-like texture. Plus, with the perfect balance of pumpkin pie spice and melty chocolate, every bite tastes like a little piece of fall heaven.

Why You’ll Love This Recipe

• Perfect Fall Flavor: Pumpkin + chocolate + warm spices = seasonal bliss.
• Easy Ingredients: Everything you need is pantry-friendly and affordable.
• Crowd-Pleaser: Kids and adults both love these soft, chewy cookies.
• Customizable: Add nuts, white chocolate, or even a cream cheese drizzle.
• Make-Ahead Friendly: Dough can be chilled or frozen for later use.

Ingredients Breakdown

• All-purpose flour: The base that gives the cookies structure.
• Pumpkin pie spice: A cozy mix of cinnamon, nutmeg, ginger, and cloves.
• Baking soda & baking powder: Helps the cookies rise and stay fluffy.
• Salt: Balances sweetness and enhances flavor.
• Unsalted butter: Creates richness and creaminess.
• Brown sugar: Adds depth and a soft, chewy texture.
• Granulated sugar: For sweetness and a slight crisp edge.
• Pumpkin puree: The star ingredient for flavor and moisture (make sure it’s pure pumpkin, not pumpkin pie filling!).
• Egg: Binds the dough together.
• Vanilla extract: Enhances sweetness and rounds out flavors.
• Chocolate chips: Melty, rich bites of goodness in every cookie.

Tips and Tricks

• Chill the Dough (Optional): For thicker cookies, refrigerate the dough for at least 30 minutes before baking.
• Don’t Overmix: Mix the wet and dry ingredients until just combined to keep cookies tender.
• Dot with Extra Chips: Press a few chocolate chips on top of each dough ball before baking for bakery-style presentation.
• Use a Cookie Scoop: This ensures evenly sized cookies that bake perfectly.

Variations and Customizations

• Nutty Twist: Add chopped pecans or walnuts for crunch.
• White Chocolate Pumpkin Cookies: Swap dark chips for white chocolate for a sweeter contrast.
• Spiced-Up: Add a pinch of cayenne pepper or extra cinnamon for more warmth.
• Glazed Cookies: Drizzle with cream cheese glaze for a decadent finish.

Pairing Suggestions

• With a Hot Drink: Enjoy with pumpkin spice lattes, hot chocolate, or apple cider.
• Holiday Dessert Table: Pair with pies, brownies, or gingerbread.
• Ice Cream Sandwiches: Scoop vanilla or cinnamon ice cream between two cookies.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Keeps fresh for 1 week.
• Freezer (Baked Cookies): Freeze for up to 3 months. Thaw before serving.
• Freezer (Cookie Dough): Scoop dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen—just add 2 minutes to the bake time.

Popular Questions (FAQs)

Can I use homemade pumpkin puree instead of canned?
A: Yes, but make sure to drain it well so it’s not watery. Thick puree works best.

Why are my cookies cakey instead of chewy?
Pumpkin adds moisture, which can make cookies more cake-like. To reduce this, blot pumpkin puree with a paper towel before using.

Can I make these cookies gluten-free?
Yes! Substitute with a 1:1 gluten-free baking flour blend.

Can I freeze the dough?
Absolutely. Freeze in pre-scooped portions for easy baking anytime.

Q: Can I double the recipe?
A: Yes, this recipe scales perfectly for larger batches.