Pumpkin Chocolate Chip Cookies Recipe

Introduction

These Pumpkin Chocolate Chip Cookies combine the warm spices of fall with the rich sweetness of chocolate chips for a comforting treat. Soft and chewy, they’re perfect for cozy afternoons or sharing with friends and family.

Ingredients

• 2 cups (250g) all-purpose flour (spoon and level to measure flour)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light-brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree
• 3/4 cup (130g) chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
3. Step 3: In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth.
4. Step 4: Add the egg, vanilla extract, and pumpkin puree to the sugar mixture, stirring until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
6. Step 6: Fold in the chocolate chips evenly throughout the dough.
7. Step 7: Using a tablespoon or cookie scoop, drop dough portions onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 12–14 minutes, or until the edges are set and lightly golden but the centers remain soft.
9. Step 9: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra richness, substitute half of the vegetable oil with melted butter.
• Add a handful of chopped nuts like pecans or walnuts for added texture.
• Use pumpkin pie spice blend instead of individual spices for convenience.
• Chilling the dough for 30 minutes before baking can help them hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 3 months; thaw at room temperature before serving. Reheat gently in the microwave for 10–15 seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you need to cook and puree fresh pumpkin first to remove excess moisture. Use the same amount by weight as canned puree for best results.

Why do these cookies use baking powder and baking soda?

The combination helps the cookies rise properly and develop a tender texture, balancing the acidity from the pumpkin and other ingredients.

Pumpkin Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

5 from 191 reviews

These Pumpkin Chocolate Chip Cookies are a delightful fall treat combining warm spices, moist pumpkin puree, and melty chocolate chips for a perfect balance of flavors and textures. These soft and cake-like cookies are easy to make and perfect for cozy seasonal desserts or snacks.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250g) all-purpose flour (spoon and level to measure flour)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light-brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree

Other

• 1 cup semi-sweet chocolate chips (approximate standard amount for pumpkin chocolate chip cookies)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and creamy, then add the pumpkin puree and mix well.
4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep cookies tender.
5. Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
6. Portion Dough: Using a spoon or cookie scoop, drop rounded tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are set and the centers are just firm to the touch.
8. Cool: Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

• Do not overmix the dough to maintain a soft texture.
• Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
• For a richer flavor, substitute vegetable oil with melted butter.
• Cookies will keep in an airtight container for up to 5 days or freeze well for longer storage.
• To make the cookies vegan, substitute the egg with a flax egg and use vegan chocolate chips.

Keywords: pumpkin chocolate chip cookies, fall cookies, spiced cookies, soft cookies, seasonal dessert