Bursting with cozy fall flavor and melty morsels of chocolate, these Classic Pumpkin Chocolate Chip Cookies are a true crowd-pleaser you’ll want to make on repeat. Soft, pillowy, and warmly spiced, they perfectly marry the earthiness of pumpkin with the nostalgia of chocolate chip cookies. Whether you’re baking for an autumn get-together or needing a sweet treat to brighten a rainy day, this recipe guarantees a batch of cookies that disappear in record time.
Ingredients You’ll Need
Every ingredient in these cookies pulls its weight, making each bite utterly irresistible. The pumpkin lends moisture, the spices provide warmth, and of course, the chocolate chips create those magical pockets of decadence. Here’s what you’ll need and why it matters:
- Pumpkin Puree: Adds moisture, color, and that signature earthy sweetness. Use pure pumpkin, not pie filling.
- Unsalted Butter (softened): Creates a rich, tender crumb while letting you control the saltiness.
- Granulated Sugar: Delivers sweetness and helps with structure.
- Brown Sugar (packed): Deepens the flavor with a hint of molasses and keeps the cookies moist.
- Large Egg: Binds the dough and adds richness.
- Vanilla Extract: Brings out all the other flavors and adds depth.
- All-Purpose Flour: Provides structure and ensures the cookies hold together.
- Baking Soda & Baking Powder: Work in tandem to lift the cookies into perfect plumpness.
- Salt: Balances and highlights the sweetness and spices.
- Ground Cinnamon: Infuses warmth and that unmistakable autumn aroma.
- Ground Nutmeg: Adds earthiness and depth to the spice blend.
- Ground Cloves: Offers an aromatic punch and rounds out the spice profile.
- Ground Ginger: Brings brightness and subtle heat upfront.
- Semisweet Chocolate Chips: Melty morsels that balance out the warm spices with rich chocolate flavor.
How to Make Classic Pumpkin Chocolate Chip Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C), ensuring an even bake from the start. Line your baking sheets with parchment paper so the cookies slide off effortlessly and there’s no fuss with cleanup later.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key for those soft and airy cookies every pumpkin chocolate chip cookie lover dreams about.
Step 3: Mix in Pumpkin, Egg, and Vanilla
Add the pumpkin puree, egg, and vanilla extract into the creamed mixture. Use a hand or stand mixer and beat until everything is beautifully smooth and orange-hued—this sets the stage for that classic, moist texture.
Step 4: Combine Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Taking this extra moment ensures that the spices and leaveners are evenly distributed throughout the dough.
Step 5: Bring It All Together
Gradually incorporate the dry ingredients into the wet mixture, stirring gently just until combined. Over-mixing can make the cookies dense, so fold until you see no streaks of flour—no more, no less.
Step 6: Fold in the Chocolate Chips
Gently fold in the semisweet chocolate chips, distributing them throughout the dough. Don’t forget, if you’re feeling nutty, a handful of pecans or walnuts adds incredible crunch and depth here.
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for just the right spread. Bake for 10 to 12 minutes, or until the edges are just set and the tops lose their sheen—your kitchen will smell absolutely amazing!
Step 8: Cool and Enjoy
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to finish cooling. This step stops the baking process, keeping them wonderfully soft yet easy to handle.
How to Serve Classic Pumpkin Chocolate Chip Cookies
Garnishes
For the most inviting platter, I love to add a sprinkle of flaky sea salt on top right after baking. You can also dust warm cookies with a pinch of cinnamon sugar for extra sparkle. For festive occasions, a drizzle of melted chocolate or white chocolate makes them look bakery-worthy.
Side Dishes
These cookies pair beautifully with a cold glass of milk, a mug of spiced chai, or even a creamy pumpkin spice latte. For dessert tables, serve them alongside a fresh fruit salad or a scoop of vanilla ice cream for a play on temperatures and textures that wows every guest.
Creative Ways to Present
Turn your Classic Pumpkin Chocolate Chip Cookies into edible gifts by bundling them in pretty cellophane bags tied with twine. If you’re feeling extra creative, stack them high on a tiered cake stand, or even sandwich a scoop of ice cream between two cookies for a pumpkin-chocolate chip ice cream sandwich. Yum!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cookies in an airtight container at room temperature for up to 4 days. Lining the container with parchment paper helps prevent sticking and keeps them pillowy soft.
Freezing
If you want to save some Classic Pumpkin Chocolate Chip Cookies for later, freeze the fully baked cookies in a freezer-safe bag for up to 2 months. For ultimate freshness, you can also freeze portions of unbaked dough—just scoop onto a tray, freeze until firm, then transfer to a bag. Bake straight from the freezer, adding 1–2 extra minutes to bake time.
Reheating
Give your cookies that just-baked warmth by popping a few in the microwave for about 10 seconds or refresh them in a 300°F oven for 3–5 minutes. They’ll be soft, aromatic, and taste like they were fresh out of the oven.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just be sure to cook and puree your fresh pumpkin thoroughly, then drain excess moisture. The key is a smooth, thick puree, not watery, for the best cookie texture.
Why are my Classic Pumpkin Chocolate Chip Cookies cakey?
Pumpkin adds tons of moisture, which can create a cakier texture—something many fans adore! If you want a denser bite, make sure not to overmix your dough and consider chilling it for 30 minutes before baking.
Can I make these cookies gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend at a 1:1 ratio. Just ensure your blend includes xanthan gum or an equivalent binder for the right cookie texture.
What type Dessert, Snack
Semisweet chocolate chips strike the perfect balance with pumpkin and spice, but dark or even milk chocolate chips work beautifully if you prefer a sweeter or richer flavor profile.
Is it possible to double this recipe?
Yes, this recipe scales up wonderfully. Just be sure to use a large mixing bowl and bake in batches so each Classic Pumpkin Chocolate Chip Cookie gets the room it needs to bake up soft and round.
Final Thoughts
The warm spices, orange hues, and gooey chocolate chips ensure Classic Pumpkin Chocolate Chip Cookies are always the star of any fall baking session. I hope you enjoy every soft, delicious bite—and don’t be surprised if these cookies become a tradition in your kitchen, too. 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, combining the warmth of pumpkin with the sweetness of chocolate in a soft, chewy cookie.
Ingredients
Wet Ingredients:
- 1 cup pumpkin puree
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Additions:
- 1½ cups semisweet chocolate chips
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream ingredients: In a large bowl, cream together butter, granulated sugar, and brown sugar. Add pumpkin, egg, and vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Combine with wet mixture.
- Add chocolate chips: Fold in chocolate chips.
- Bake: Drop dough onto baking sheets and bake for 10–12 minutes until edges are set. Cool on a wire rack.
Notes
- For bakery-style cookies, chill the dough for 30 minutes before baking.
- Add chopped pecans or walnuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
