If you’re searching for a treat that perfectly balances autumn’s cozy warmth with luscious chocolatey goodness, these Classic Pumpkin Chocolate Chip Cookies will become your new obsession. Imagine a batch of soft, cake-like cookies filling your kitchen with comforting spices, sweet pumpkin, and gooey chocolate. Every bite is truly a little piece of fall magic, and trust me – once you try them, you’ll want to whip up these cookies all year round!
Ingredients You’ll Need
The beauty of Classic Pumpkin Chocolate Chip Cookies lies in their humble, pantry-friendly ingredients. Each one plays a crucial role in delivering the cookies’ plush texture, fragrant aroma, and just the right amount of melt-in-your-mouth sweetness.
- Unsalted Butter (1/2 cup, softened): Essential for tenderness and a rich, buttery flavor base. Let it sit at room temp for smooth creaming!
- Granulated Sugar (1/2 cup): Balances moisture and sweetness, giving the cookies their lovely golden color.
- Brown Sugar (1/2 cup): Adds depth and a subtle hint of caramel that pairs delightfully with pumpkin.
- Vanilla Extract (1 teaspoon): Amplifies the flavors, giving the cookies that irresistibly homey aroma.
- Pumpkin Puree (1/2 cup): The star of the show! Brings moisture, color, and signature autumn flavor.
- Large Egg (1): Holds everything together and adds extra softness.
- All-Purpose Flour (1 1/2 cups): The structure-maker, creating that fluffy, cakey bite we all love.
- Baking Soda (1/2 teaspoon): Lifts the dough just enough for a tender crumb.
- Baking Powder (1/2 teaspoon): Works with baking soda so cookies rise into perfect plumpness.
- Salt (1/2 teaspoon): A pinch wakes up all the other flavors.
- Ground Cinnamon (1 teaspoon): Brings the warm, signature spice you crave in every pumpkin dessert.
- Ground Nutmeg (1/2 teaspoon): Adds another cozy layer – just a hint goes a long way.
- Ground Cloves (1/4 teaspoon): Offers a deep, almost earthy accent that ties the spice profile together.
- Semisweet Chocolate Chips (1 1/2 cups): For melty, chocolatey pockets in every bite – don’t skimp!
How to Make Classic Pumpkin Chocolate Chip Cookies
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper – this ensures your Classic Pumpkin Chocolate Chip Cookies bake evenly and come off clean without sticking. A quick and easy way to guarantee perfect bottoms every time!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Cream everything together until the mixture looks light, fluffy, and a little pale in color. This step works magic on texture – don’t rush it! Creaming introduces air, which helps the cookies stay soft.
Step 3: Incorporate Wet Ingredients
Add in the vanilla extract, pumpkin puree, and the egg. Beat until smooth and all traces of pumpkin are evenly distributed; you want a silky base without any clumps. The pumpkin keeps things moist (and gives an irresistible hue!), while the egg binds the dough together.
Step 4: Mix the Dry Ingredients Separately
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Mixing these in a separate bowl helps ensure the leaveners and spices are evenly incorporated, giving your Classic Pumpkin Chocolate Chip Cookies their signature light crumb and spiced aroma.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix! This keeps your cookies ultra-soft, almost like little pumpkin pillows.
Step 6: Fold in the Chocolate Chips
Time for the best part – fold in the semisweet chocolate chips. Make sure they’re evenly distributed so every cookie is loaded with melty, chocolatey goodness. The mix will be thick and studded with chips, just the way it should be!
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space so they have room to puff up. Bake for 10–12 minutes, or until the edges look set but the centers are just a touch soft. They’ll continue to firm up as they cool, so don’t overbake!
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This quick chill-out helps set their shape and ensures the ultimate soft texture that makes Classic Pumpkin Chocolate Chip Cookies irresistible.
How to Serve Classic Pumpkin Chocolate Chip Cookies
Garnishes
A light dusting of powdered sugar or a sprinkle of cinnamon sugar on top adds extra flair and a pretty finish. For an even fancier touch, drizzle some melted chocolate over the cooled cookies – your guests will swoon!
Side Dishes
Serve these cookies alongside a steaming mug of spiced chai, a creamy hot cocoa, or a tall glass of cold milk. For a fall dessert board, arrange them with sliced apples, caramel dip, or even a few pieces of dark chocolate.
Creative Ways to Present
Try stacking Classic Pumpkin Chocolate Chip Cookies high on a rustic platter, tucking in tiny pumpkins and cinnamon sticks for autumnal charm. You could tuck a couple into pretty cellophane bags for festive gifting, or sandwich two cookies around a scoop of vanilla ice cream for a decadent treat!
Make Ahead and Storage
Storing Leftovers
Your cookies will keep beautifully at room temperature in an airtight container for up to five days. Their soft, cakey texture means they won’t dry out quickly, making them perfect for tucking into lunchboxes or late-night snacks.
Freezing
To freeze, place cooled Classic Pumpkin Chocolate Chip Cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to three months – just thaw at room temperature when a craving strikes!
Reheating
If you’d like your cookies warm and gooey again, pop them in the microwave for about 10 seconds. Or briefly reheat in a low oven (around 300°F) until just warmed through. That lovely chocolate melt and waft of pumpkin spice is hard to resist.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just roast, mash, and drain your fresh pumpkin well to avoid adding too much moisture. You’ll get an even richer flavor with homemade puree – just be sure it’s smooth and not watery.
What makes Classic Pumpkin Chocolate Chip Cookies so soft?
The combination of pumpkin puree and a careful method of mixing keeps these cookies extra soft. Pumpkin acts as a natural moistener, so you get that signature cake-like texture in every bite.
Can I use other types of chocolate chips?
Yes – feel free to swap in dark chocolate, milk chocolate, or even white chocolate chips if you’re feeling adventurous. The semisweet kind creates a classic balance, but you can personalize to your heart’s (and sweet tooth’s) content.
Do I need to chill the dough before baking?
Chilling isn’t essential for these cookies, but if you want even plumper cookies that spread a bit less, a short chill (30 minutes) in the fridge can help. It’s totally optional and just depends on your texture preference.
Is it possible to make these cookies gluten-free?
Certainly! Substitute the all-purpose flour with your favorite measure-for-measure gluten-free flour blend. Check the rest of your ingredients to be sure they’re gluten-free, too – the end result will still be deliciously soft and spiced.
Final Thoughts
Whether you’re baking for a fall gathering or just need a little cozy comfort at home, these Classic Pumpkin Chocolate Chip Cookies always bring a burst of joy to any occasion. If you haven’t tried them yet, you’re in for a real treat. Be sure to share – or stash a few for yourself. Happy baking!
Print
Classic Pumpkin Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Classic Pumpkin Chocolate Chip Cookies are the perfect treat for fall. Soft, cake-like cookies filled with warm spices and plenty of chocolate chips, they are sure to be a hit with everyone.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 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 cloves
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract, pumpkin puree, and egg until smooth.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the centers are just barely soft.
- Cool: Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- These cookies stay soft and cake-like thanks to the pumpkin.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 13g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
