Pumpkin Chocolate Chip Cookies

Soft, chewy cookies blending spiced pumpkin and rich chocolate chips—perfect for autumn or any time you crave a cozy treat.

This recipe quickly became a family favorite during the fall season and always brings warmth to our gatherings.

Ingredients

• Dry Ingredients: 2 1/4 cups (280 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1/2 tsp salt
• Wet Ingredients: 1/2 cup (115 g) unsalted butter softened, 3/4 cup (150 g) granulated sugar, 1/2 cup (100 g) light brown sugar packed, 3/4 cup (180 g) pumpkin puree, 1 large egg, 2 tsp vanilla extract
• Add-Ins: 1 1/2 cups (270 g) semi-sweet chocolate chips

Instructions

Preheat Oven:

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Mix Dry Ingredients:

In a medium bowl whisk together the flour baking soda baking powder cinnamon nutmeg cloves and salt. Set aside.

Cream Butter and Sugars:

In a large bowl cream the softened butter granulated sugar and brown sugar until light and fluffy.

Add Wet Ingredients:

Beat in the pumpkin puree egg and vanilla extract until well combined.

Combine Mixtures:

Gradually add the dry ingredients to the wet ingredients mixing just until incorporated.

Add Chocolate Chips:

Fold in the chocolate chips.

Shape Cookies:

Drop tablespoon-sized balls of dough onto the prepared baking sheets spacing them about 2 inches apart.

Bake:

Bake for 10 12 minutes or until the edges are set and the centers look slightly soft.

Cool:

Allow cookies to cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.

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Baking these cookies has created many happy moments sharing warm treats with family and friends.

Notes

For extra flavor add 1/2 cup chopped toasted walnuts or pecans. Swap semi-sweet chocolate chips for dark or white chocolate chips if preferred. To keep cookies soft store in an airtight container with a slice of bread.

Required Tools

Mixing bowls Electric mixer or whisk Measuring cups and spoons Baking sheets Parchment paper Wire rack

Nutritional Information

Calories 130 Total Fat 6 g Carbohydrates 19 g Protein 1.5 g per cookie

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These pumpkin chocolate chip cookies are a delicious fall favorite sure to please any crowd.

Recipe Q&A

→ What type of pumpkin is best for this dish?

Use pure pumpkin puree, either canned or homemade, to ensure a smooth texture and rich pumpkin flavor.

→ How can I keep the cookies soft longer?

Store them in an airtight container with a slice of bread to maintain moisture and keep cookies tender.

→ Can I substitute the chocolate chips?

Semi-sweet chips work best, but dark or white chocolate chips can be used for different flavor variations.

→ What spices complement pumpkin in this bake?

Cinnamon, nutmeg, and cloves create a warm, balanced spice profile that enhances the pumpkin’s earthy taste.

→ Is it possible to add nuts for added texture?

Yes, folding in toasted walnuts or pecans adds crunch and a nutty depth to the soft cookies.