Delicious Pumpkin Chocolate Chip Cookie

When autumn arrives, nothing welcomes the season like the warm aroma of pumpkin chocolate chip cookies fresh from the oven. This recipe combines soft, chewy texture with a hint of spice, bursts of chocolate, and all the cozy flavors you crave.

Whether you’re baking for a festive get-together, a holiday cookie platter, or just a weekend treat, these cookies offer a foolproof way to celebrate fall. Plus, they store and freeze beautifully—perfect for make-ahead bakers.

Ingredients Checklist

A carefully chosen mix of pantry staples, spices, and pumpkin purée gives these cookies their signature taste and softness. Here’s everything you’ll need:

Dry Ingredients

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

Wet Ingredients

• 1 ½ cups granulated sugar

• ½ cup (1 stick) unsalted butter, softened

• 1 cup canned pumpkin puree (not pumpkin pie filling)

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

Mix-Ins

• 1 cup semi-sweet chocolate chips

• Optional: ½ cup chopped walnuts or pecans for crunch

• Optional: ½ cup dark or milk chocolate chips for variety

Ingredient Tips

• Pumpkin Puree: Use pure pumpkin, not pumpkin pie mix. For an extra flavor boost, blot the pumpkin puree gently with paper towels to reduce excess moisture.

• Butter: Room temperature butter creams best for tender cookies.

• Chocolate: Semi-sweet chips pair perfectly, but feel free to experiment with dark or milk chocolate.

Step-by-Step Instructions

Start with a 25-word intro: The secret to these cookies is properly creamed butter, gentle mixing, and a short chill for perfectly thick, chewy results. Follow these steps:

• Prep the Ingredients:

  • In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until fully combined.

  • In a large bowl, use an electric mixer to cream together softened butter and sugar until light and fluffy, about 2–3 minutes.

• Mix Wet Ingredients:

  • Beat pumpkin puree into the butter-sugar mixture, followed by the egg and vanilla extract. Scrape down the bowl to incorporate fully.

  • Gradually add the dry ingredients, mixing on low just until no flour streaks remain (do not overmix).

• Fold in Chocolate Chips:

  • Using a spatula, gently fold in chocolate chips (and nuts, if using) for even distribution.

• Chill the Dough:

  • Cover and chill the dough for at least 30 minutes (up to overnight). This makes scooping easier, enhances flavor, and helps cookies bake thicker.

• Shape the Cookies:

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.

  • Using a cookie scoop or tablespoon, portion out dough balls about 1.5 inches in diameter. Place on baking sheets 2 inches apart.

  • For bakery-style looks, press a few extra chocolate chips onto the top of each dough ball.

• Bake:

  • Bake for 12–15 minutes, rotating trays halfway for even baking.

  • The cookies should look just set at the edges and slightly soft in the center—they’ll finish setting as they cool.

  • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Perfect Results

Starting with a 25-word intro: Getting the best pumpkin chocolate chip cookies is all about moisture control, bake time, and chilling. Here’s how to master this recipe every time:

• Blot Pumpkin Puree: For extra chewy cookies, blot excess liquid from pumpkin with a paper towel before mixing in.

• Don’t Overmix: Mix just until combined after adding dry ingredients to avoid tough cookies.

• Chill Dough: Chilled dough yields thicker, chewier cookies and better flavor development.

• Use Fresh Leavening: Double-check your baking soda and powder are fresh for proper rise.

• Watch the Bake Time: Slight underbaking keeps centers chewy; don’t overbake.

• Customize: Try white chocolate chips, toffee bits, or a sprinkle of flaky salt before baking for a gourmet touch.

Serving Suggestions

Start with a 25-word intro: These cookies are at their best warm, but there are many ways to serve and enjoy them throughout the season:

• Serve warm from the oven with a cold glass of milk.

• Pair with coffee or a spiced chai latte for a cozy afternoon snack.

• Turn into mini ice cream sandwiches with vanilla or cinnamon ice cream.

• Arrange on a festive platter with roasted nuts and apple slices for a fall dessert board.

• For parties, drizzle with melted chocolate or glaze for extra appeal.

Storage and Freezing

Start with a 25-word intro: Proper storage keeps your cookies tasting fresh and chewy. Here’s how to keep your batch perfect for days (or months):

• Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep them extra soft.

• Refrigerator: Store for up to a week; bring to room temp before serving for best flavor and texture.

• Freezer: Freeze baked cookies or dough balls for up to 3 months. Thaw baked cookies at room temp, or bake dough balls straight from the freezer (add 2–3 minutes to bake time).

Final Thoughts

Pumpkin chocolate chip cookies are the essence of autumn in every bite—soft, chewy, and packed with flavor. With the right balance of spice, sweetness, and chocolate, these cookies are sure to become a seasonal favorite.

Use the chilling, mixing, and storage tips to get bakery-quality cookies every time—whether for a quick weekday treat or a crowd-pleasing dessert at your next gathering.