Pumpkin Chocolate Chip Cookies are ultra-soft, infused with cozy spices, and loaded with melty chocolate—ideal for chilly autumn days. Whether you’re an avid baker or a busy parent looking for a crowd‑pleasing treat, this recipe delivers scrumptious flavor with minimal fuss. It starts with pure canned pumpkin to keep the cookies moist and tender, and the blend of cinnamon, nutmeg, ginger, and cloves brings that comforting fall aroma. Add a generous handful of semi-sweet chocolate chips, and watch these cookies vanish in no time. Let’s dive in!
Why You’ll Love This Recipe
This recipe delivers on every front—moist thanks to the pumpkin, rich with fall spices, and wonderfully decadent with chocolate chips. Even better, it’s incredibly simple: no butter creaming needed—just mix the ingredients, drop the dough, bake, and dig in. Better yet, the dough keeps beautifully in an airtight container, softening over hours, so you’re always just minutes away from a freshly baked cookie moment.
Ingredients
Here’s what you’ll need, rewritten for clarity:
- 2 cups (≈250 g) all‑purpose flour (spoon and level when measuring)
- 2 tsp baking powder
- ¾ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp salt
- ½ cup (≈100 g) granulated sugar
- ½ cup (≈110 g) packed light‑brown sugar
- ½ cup (≈120 ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (≈240 g) canned pumpkin puree
- 1½ cups (≈255 g) semi‑sweet chocolate chips
Step‑by‑Step: How to Make Pumpkin Chocolate Chip Cookies
- Preheat your oven to 350 °F. Line baking sheets with parchment or silicone mats.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
- In a stand mixer (or mixing bowl), combine granulated sugar, brown sugar, and vegetable oil until evenly blended.
- Add in the egg and vanilla and mix until incorporated. Then blend in the pumpkin puree.
- With the mixer on low, gradually add the flour‑spice mixture. Mix just until nearly combined—don’t overmix (the batter will be wet).
- Using a spatula, gently fold in the chocolate chips until they’re evenly spread throughout the dough.
- Drop dough by heaping tablespoons (or using a medium cookie scoop) onto the prepared sheets, spacing about 2 inches apart.
- Bake in the preheated oven for 11–13 minutes, until cookies are set but still soft.
- Let them cool on the sheet for a few minutes before transferring to a cooling rack.
- Place the cookies in a single layer in an airtight container and keep them at room temperature for best results.
Helpful Tips
- Use canned pumpkin, not pumpkin pie filling—pure pumpkin puree has the right texture and neutral flavor.
- Don’t overmix once you add flour. A few streaks of flour are okay to prevent tough cookies.
- If dough spreads too much, chill it briefly before baking.
- Line your baking sheets—cookies keep their shape better and cleanup is easier.
- For a softer outcome, pull them out around 11 minutes; for a bit more chew, go toward 13 minutes.
Substitutions And Variations
- No individual spices? Use 2½ tsp pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and cloves.
- Try melted coconut oil instead of vegetable oil for subtle flavor.
- Want butter-based dough? Use softened butter creamed with sugars (about 10 tbsp) following a similar recipe approach.
- Swap semi-sweet chips for milk chocolate, dark chocolate, or mini chips for variation.
- For crunch, add chopped pecans or walnuts.
- Make them gluten‑free by substituting the flour with a 1:1 gluten‑free baking mix.
Storage Instructions
Place the cookies in a single layer in an airtight container and keep them at room temperature for best results. They’re even more delicious after a few hours of rest, as the flavors deepen and the texture becomes perfectly soft. To freeze: layer between parchment in a freezer‑safe container; they’ll keep up to 2 months. Thaw at room temperature and, if desired, give a few seconds in the microwave for that “just‑baked” softness.
Nutritional Information
Based on a similar recipe, each cookie contains approximately:
- Calories: 147 kcal
- Fat: 7g (Saturated fat: 5g)
- Carbohydrates: 18g (Sugars: 10g; Fiber: 1g)
- Protein: 1g
- Sodium: 74mg
- Vitamin A: 695 IU (cookingclassy.com, reddit.com)
Other versions offer slightly higher values (up to ~202 kcal per cookie) depending on size and ingredients (allrecipes.com, tastesbetterfromscratch.com). These are estimates—actual nutritional content will vary based on serving size and ingredient brands.
Serving Suggestions
- Serve warm with a glass of milk or mug of hot coffee.
- Pair with vanilla ice cream for a quick dessert.
- Turn them into cookie sandwiches with cream cheese frosting.
- Crumble warmed cookies over plain yogurt or pudding for a fall twist.
- Pack them in lunchboxes or gift in a cellophane bag with ribbon for festive sharing.
Frequently Asked Questions About Pumpkin Chocolate Chip Cookies
How do I make these cookies chewier? Keep the bake time on the lower end (11 minutes) and ensure you don’t overmix the flour—this helps maintain softness and chew.
Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 2 days before baking. Let it rest a few minutes before scooping—it may be firmer.
What if I don’t have all the spices? No worries—use 2½ tsp of pumpkin pie spice as a perfect one‑stop alternative (nutritionix.com, cookingclassy.com).
How do I store leftovers? After cooling, place cookies in a single layer in an airtight container. For longer storage, freeze them for up to 2 months—just thaw at room temperature before enjoying (cookingclassy.com).
Can I make them gluten-free? Yes—use a cup-for-cup gluten-free flour blend. While the texture may vary slightly, the cookies will remain moist and full of flavor.
Conclusion
Thank you for baking along! I hope you enjoy making these Pumpkin Chocolate Chip Cookies as much as I do—it’s an autumn‑in‑a‑cookie moment that’s both easy and deeply satisfying. The moist pumpkin, cozy spices, and melty chocolate combine into a treat that feels like a hug from the inside. Whether shared with friends, family, or quietly savored solo, these cookies bring warmth and comfort with every bite. Happy baking, and may your kitchen smell like fall forever!
Print
Pumpkin Chocolate Chip Cookies
- Total Time: 23 minutes
- Yield: About 24 cookies 1x
Description
These soft and spiced Pumpkin Chocolate Chip Cookies are packed with fall flavor and gooey chocolate chips. Quick to make and perfect for cozy autumn baking or sharing with friends.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
¾ tsp baking soda
1½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
⅛ tsp ground cloves
½ tsp salt
½ cup granulated sugar
½ cup packed light-brown sugar
½ cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup canned pumpkin puree
1½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 °F. Line baking sheets with parchment or silicone mats.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
- In a stand mixer (or mixing bowl), combine granulated sugar, brown sugar, and vegetable oil until evenly blended.
- Add in the egg and vanilla and mix until incorporated. Then blend in the pumpkin puree.
- With the mixer on low, gradually add the flour‑spice mixture. Mix just until nearly combined—don’t overmix (the batter will be wet).
- Using a spatula, gently fold in the chocolate chips until they’re evenly spread throughout the dough.
- Drop dough by heaping tablespoons (or using a medium cookie scoop) onto the prepared sheets, spacing about 2 inches apart.
- Bake in the preheated oven for 11–13 minutes, until cookies are set but still soft.
- Let them cool on the sheet for a few minutes before transferring to a cooling rack.
- Place the cookies in a single layer in an airtight container and keep them at room temperature for best results.
Notes
Use canned pumpkin, not pumpkin pie filling.
For convenience, substitute 2½ tsp pumpkin pie spice for individual spices.
Cookies taste even better after a few hours stored in an airtight container.
Freeze in a single layer for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 147 kcal
- Sugar: 10g
- Carbohydrates: 18g
- Protein: 1g