Let’s get real—pumpkin season is basically a state of mind, and these pumpkin chocolate chip cookies? They’re basically a hug in cookie form. Soft, chewy, and packed with chocolate chips, these cookies are sweet, slightly spiced, and perfect for dunking in coffee, milk, or straight into your face.
Why This Recipe is Awesome
- Soft and Chewy: No cardboard here. These cookies stay tender thanks to pumpkin puree.
- Perfectly Spiced: Cinnamon, nutmeg, and a hint of ginger make every bite taste like fall in a bite-sized package.
- Chocolate Bliss: Because every pumpkin cookie deserves a chocolate chip party.
- Beginner-Friendly: No fancy tricks, no weird equipment—just your whisk, bowl, and oven.
Ingredients You’ll Need
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a separate bowl, cream butter, granulated sugar, and brown sugar until smooth and fluffy.
- Mix in pumpkin puree and vanilla until fully combined.
- Gradually add dry ingredients, mixing until just combined. Overmixing = tough cookies.
- Fold in chocolate chips and nuts if using.
- Scoop cookie dough onto prepared sheets (about 2 tablespoons per cookie), leaving space for spreading.
- Bake 12–15 minutes, or until edges are set but centers are soft. Let cool on sheets for 5 minutes before transferring to a wire rack.
Common Mistakes to Avoid
- Overbaking: These cookies should be soft, not hard. Take them out when the centers still look slightly underdone.
- Too much flour: Measuring flour incorrectly can make cookies dry. Spoon it into your cup and level it off.
- Skipping the parchment paper: These cookies are sticky; parchment keeps them from sticking and helps with even baking.
Alternatives & Substitutions
- Pumpkin puree: Sweet potato puree works too.
- Butter: Swap for coconut oil for a dairy-free option.
- Chocolate chips: Dark, milk, or white chocolate—go wild.
- Nuts: Optional, but pecans or walnuts add great texture.
FAQ
Can I freeze the dough?
Yes! Scoop into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding a couple extra minutes.
How long do they stay soft?
Store in an airtight container at room temperature for 3–4 days. You can refresh them in the microwave for 10–15 seconds.
Can I make them mini or jumbo?
Absolutely. Adjust baking time: mini cookies 8–10 minutes, jumbo 18–20 minutes.
Do I have to use pumpkin spice?
No, the separate cinnamon, nutmeg, and ginger do the job perfectly. But pumpkin spice blend is fine too.
Can I make them vegan?
Yes—use vegan butter and dairy-free chocolate chips.
Final Thoughts
These pumpkin chocolate chip cookies are the ultimate fall treat. Soft, chewy, chocolatey, and perfectly spiced, they’re great for sharing—or not. Whether it’s a rainy afternoon, a cozy evening by the fireplace, or a cookie emergency, these cookies have your back.