I absolutely love sharing this Pumpkin Chocolate Chip Cookies Recipe because it’s one of those treats that feels cozy and special with every bite. The pumpkin keeps these cookies incredibly moist and tender, while the chocolate chips add that perfect touch of sweetness and melty goodness that I know you’ll adore. Whenever fall rolls around, this recipe becomes a staple in my kitchen—I can’t resist the warm aroma of cinnamon mingling with pumpkin and chocolate baking away.
What’s great about this Pumpkin Chocolate Chip Cookies Recipe is that although it feels a bit fancy, it’s surprisingly simple and quick to whip up. Whether you’re baking for a family get-together, a last-minute dessert, or just because you crave that Pumpkin-Chocolate combo, these cookies deliver every time. I used to struggle finding pumpkin recipes that didn’t dry out easily, but this one’s got the perfect balance, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- Perfect Moisture: The pumpkin keeps cookies soft and chewy without being cakey.
- Easy to Make: With simple ingredients and quick steps, it’s a breeze, even on busy days.
- Fall Flavor Explosion: Cinnamon and pumpkin combined with chocolate chips bring classic seasonal vibes.
- Customizable: Optional walnuts add a delightful crunch, or you can tweak it to your taste.
Ingredients You’ll Need
These ingredients come together to create a cookie that’s moist, flavorful, and rich, thanks to the pumpkin and cinnamon paired with sweet chocolate chips. When shopping, be sure to choose good-quality canned pumpkin for authentic flavor and grab your favorite chocolate chips—semisweet works best here for balance.
- Canned pumpkin: Use pure pumpkin, not pumpkin pie filling, for the best texture and taste.
- White sugar: Adds sweetness and helps with cookie browning.
- Vegetable oil: Keeps the cookies tender and moist, better than butter here.
- Large egg: Binds the ingredients together perfectly.
- Baking soda: Gives the cookies a nice rise and light texture.
- Milk: Helps dissolve baking soda and adds moisture.
- All-purpose flour: The base of the cookie, providing structure.
- Baking powder: Works with baking soda to make cookies light.
- Ground cinnamon: Brings that warm, cozy fall flavor we all crave.
- Salt: Balances sweetness and enhances flavor.
- Semisweet chocolate chips: Melty chocolate pockets in every bite.
- Chopped walnuts (optional): Adds crunch and depth—totally up to you!
- Vanilla extract: Rounds out flavors with its sweet aroma.
Variations
I love to play around with this Pumpkin Chocolate Chip Cookies Recipe depending on who I’m baking for or what flavors I want to highlight. Feel free to personalize it to make it your own—cookies are one of those versatile treats where a little creativity goes a long way!
- Walnut-Free: For nut allergies, I skip the walnuts and sometimes add extra chocolate chips or even dried cranberries instead.
- Spiced Up: Once, I added a pinch of nutmeg and ginger to boost the fall spices, and it became a new family favorite!
- Gluten-Free: Switching to a gluten-free flour blend works well here if you’re accommodating gluten sensitivities.
- Chunky Chocolate: Try chopping a chocolate bar instead of chips for more varied chocolate pockets—I discovered this trick last year and it’s a game changer.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prep and Mix the Wet Ingredients
Start by preheating your oven to 350°F (175°C) and greasing a baking sheet—this simple prep step ensures your cookies won’t stick. In a large bowl, mix the canned pumpkin, white sugar, vegetable oil, and egg until smooth and fully combined. Then, dissolve the baking soda in the teaspoon of milk in a small bowl before stirring it right into your pumpkin mixture. This little trick helps the baking soda activate evenly so your cookies rise perfectly.
Step 2: Combine Dry Ingredients and Fold In
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Mixing these dry ingredients well ensures your cookies get even flavor and texture. Gradually add the dry mix to the pumpkin mixture, stirring gently but thoroughly until everything comes together. Then fold in the chocolate chips, vanilla extract, and walnuts if using—be careful not to overmix here, or the cookies can get tough.
Step 3: Scoop and Bake
Drop spoonfuls of cookie dough onto your prepared baking sheet, spacing them about 2 inches apart because they’ll spread slightly. Bake in the preheated oven for about 10 minutes or until the edges start to look lightly golden and the centers are set but soft. Remember, these cookies will firm up as they cool, so don’t overbake! I usually take them out just before they look fully done for that perfect chewy texture.
Pro Tips for Making Pumpkin Chocolate Chip Cookies Recipe
- Dissolve Baking Soda: Mixing baking soda into milk first activates it fully for a better rise and texture.
- Don’t Overmix: Stir just until combined after adding dry ingredients to keep cookies tender and not tough.
- Watch the Oven Timing: Remove cookies when edges are set but centers still feel soft; they firm up as they cool.
- Use Pure Pumpkin: Avoid pumpkin pie mix to prevent added sugars and spices from altering your cookie flavor.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
I usually keep these cookies simple—letting the chocolate chips and cinnamon shine without extra garnish. But if I want to ramp it up for guests, a light dusting of powdered sugar or a drizzle of melted white chocolate adds a charming touch. Sometimes I sprinkle a pinch of sea salt on top right after baking, which really makes the sweetness pop.
Side Dishes
Pair these cookies with a warm mug of spiced chai, freshly brewed coffee, or even hot chocolate for the ultimate cozy snack or dessert. If you’re serving a crowd, a scoop of vanilla ice cream on the side turns these cookies into a delightful dessert plate.
Creative Ways to Present
For holiday gatherings, I’ve arranged Pumpkin Chocolate Chip Cookies in a festive tin lined with parchment paper and accented with cinnamon sticks. Another fun idea is stacking a few cookies with layers of cream cheese frosting in between for a quick cookie sandwich—my family goes crazy for those! Wrapping individual cookies in clear cellophane with a ribbon makes a charming treat gift as well.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking. They stay fresh and soft for up to 4-5 days—perfect for snacking throughout the week!
Freezing
I’ve frozen both unbaked cookie dough balls and fully baked cookies. For dough, I scoop and freeze on a tray, then transfer to a sealed bag—baking straight from frozen just adds a couple of extra minutes. Baked cookies freeze best wrapped tightly in foil and then sealed in a freezer bag, and they thaw quickly at room temperature.
Reheating
To reheat, I pop the cookies in the microwave for about 10 seconds or warm them in a low oven (300°F) for 5 minutes to revive that fresh-baked softness. Avoid overheating, as that can dry them out.
FAQs
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Can I substitute fresh pumpkin for canned in this recipe?
Yes, you can use fresh pumpkin, but it needs to be cooked and pureed first until smooth. Keep in mind fresh pumpkin has a higher moisture content, so you might want to slightly reduce other liquids to keep cookie texture right.
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Are these cookies gluten-free?
The original recipe uses all-purpose flour which contains gluten. However, you can substitute a gluten-free baking blend that measures cup-for-cup to make this recipe gluten-free. Just ensure your baking powder is gluten-free as well.
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How do I make sure my cookies don’t spread too much?
Make sure your dough isn’t too warm before baking—if needed, chill it for 15-20 minutes. Also, avoid using too much oil; this recipe’s oil amount is balanced well for minimal spreading.
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Can I use a different type of chocolate?
Absolutely! I’ve used milk chocolate, dark chocolate, and even white chocolate chips with delicious results. Choose whichever you prefer or mix different kinds for fun flavor variations.
Final Thoughts
This Pumpkin Chocolate Chip Cookies Recipe has become my go-to for turning any ordinary day into a cozy moment of joy. I love how the pumpkin and chocolate blend into something uniquely comforting, and I’m confident you’ll enjoy baking and sharing these as much as I do. Give it a try—you might just find your new favorite cookie, just like I did!
Print
Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the cozy flavors of fall with these Pumpkin Chocolate Chip Cookies. Soft, moist, and bursting with pumpkin spice, these cookies combine the sweetness of chocolate chips with the warm undertones of cinnamon and nutmeg. Perfect for an autumn treat or holiday gathering, they’re easy to make and sure to please everyone.
Ingredients
Main Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (Optional)
- 1 tablespoon vanilla extract
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a baking sheet to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the canned pumpkin, white sugar, vegetable oil, and large egg. Mix thoroughly until smooth and well combined.
- Dissolve Baking Soda: In a small bowl, dissolve the baking soda into the milk, then stir this mixture into the pumpkin mixture to help with leavening and texture.
- Combine Dry Ingredients: In another bowl, stir together the all-purpose flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Incorporate Dry into Wet: Gradually add the flour mixture into the wet pumpkin mixture, stirring well to combine all the ingredients into a cookie dough base.
- Add Flavorings: Fold in the semisweet chocolate chips, optional chopped walnuts, and vanilla extract, mixing just until evenly distributed to keep the cookie texture tender.
- Shape and Bake Cookies: Drop spoonfuls of the dough onto the prepared baking sheet, spacing them to allow spreading. Bake in the preheated oven for about 10 minutes or until the edges are lightly browned and the cookies feel firm to the touch.
- Cool: Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- For a nut-free version, simply omit the walnuts.
- Ensure you use canned pumpkin, not pumpkin pie filling, for the best flavor.
- Chilling the dough briefly can help control spreading if desired.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies freeze well; wrap individually and store in freezer-safe containers for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
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