Classic Pumpkin Chocolate Chip Cookies Recipe

Introduction

There’s something about pumpkin that just screams comfort. Maybe it’s the way it reminds us of autumn leaves crunching underfoot or how its earthy sweetness wraps around the warmth of cinnamon and cloves like a well-worn flannel. Whatever it is, pumpkin has a way of showing up right when we need it most. And when you fold it into cookie dough, then toss in a generous handful of chocolate chips, something magical happens.

These classic pumpkin chocolate chip cookies are the kind of dessert your grandma might’ve baked if she had a rebellious streak. Soft and chewy with a cake-like texture, every bite is a balance of sweet, spice, and gooey chocolate. They’re perfect for chilly nights, Halloween potlucks, or anytime you just want to feel like a kid again.

This isn’t your run-of-the-mill cookie. There’s depth here. Real pumpkin puree—not some sugary spiced flavoring. Semi-sweet chocolate chips that cut through the mellow pumpkin like a saxophone in a blues band. And spices? Oh, they’re there, but they don’t overwhelm. This cookie knows how to keep it together.

Whether you’re baking for your family, feeding a hungry group of friends, or hoarding the batch for yourself (no judgment), these pumpkin chocolate chip cookies are always the right move. Let’s get into it.

Why You’ll Love This Recipe

• Perfect texture: Soft, chewy, and slightly cakey.
• Flavor-packed: Rich with pumpkin, cinnamon, nutmeg, and chocolate.
• Easy to make: Simple ingredients and minimal fuss.
• Versatile: Great for holidays, snacks, or dessert tables.
• Crowd-pleaser: Loved by kids and adults alike.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream the butter and sugars in a large bowl until light and fluffy. Use an electric mixer for best results.
3. Add the pumpkin, egg, and vanilla. Beat until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips evenly.
7. Drop by rounded tablespoons onto the prepared baking sheets. Leave space between each.
8. Bake for 10-12 minutes, or until the edges are set and the centers look just barely done.
9. Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Tips & Variations

• Chill the dough for 30 minutes if you want puffier cookies.
• Use dark chocolate chips for a richer bite.
• Add chopped walnuts or pecans for extra crunch.
• Sprinkle a little sea salt on top before baking for contrast.

Note

Don’t overbake. These cookies continue to cook slightly after coming out of the oven. Pull them early to keep them soft.

Serving Suggestions

• Pair with hot apple cider or chai tea.
• Serve warm with vanilla ice cream.
• Pack in lunchboxes for a fall treat.
• Plate with fresh fruit for a lighter dessert.

Nutrition Information (Per Cookie – Approximate)

• Calories: 180
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 24g
• Sugar: 15g
• Protein: 2g
• Fiber: 1g
• Sodium: 120mg

User Reviews/Comments

Jane M. – “My kids devoured these! Perfect balance of spice and chocolate.”

Carlos R. – “Made these for a work potluck—none left to bring home. People were begging for the recipe.”

Alison T. – “I added a bit of ginger and used dark chocolate chunks. Incredible flavor.”

Derek L. – “A bit cakier than I expected, but super soft and flavorful. Great with coffee.”

FAQs

Can I use fresh pumpkin instead of canned? Yes, just make sure it’s pureed until smooth and drained of excess moisture. Canned pumpkin is consistent and easy, but fresh works great if prepared properly.

How long do these cookies stay fresh? Store them in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months—just let them cool completely before storing.

Can I make the dough ahead of time? Absolutely. You can refrigerate the dough for up to 48 hours before baking. In fact, a little chill time helps the flavors develop.

What kind of chocolate chips work best? Semi-sweet is classic, but feel free to experiment with dark, milk, or even white chocolate chips. Just don’t go too sweet—pumpkin already brings a lot of mellow sweetness.

Can I make these gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that your other ingredients (like chocolate chips) are gluten-free too.

Conclusion

If you’re craving a cookie that captures the soul of fall in every bite, these pumpkin chocolate chip cookies deliver in spades. They’re the kind of sweet that doesn’t scream for attention but earns it anyway—a humble nod to the cozy, messy, beautiful season they represent.

Whether it’s the tender crumb, the ribbon of chocolate, or the unmistakable whisper of spice, these cookies hit every nostalgic note. Make them once, and they’ll likely become a tradition. And if you’re curious about pumpkin’s journey from humble gourd to fall favorite, you might enjoy reading about its history on Wikipedia.

Bake a batch. Share them—or don’t. Either way, you’re in for something special.

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