There’s something about the smell of pumpkin and spices that feels like a warm hug from autumn itself. Picture this: a crisp breeze outside, leaves crunching underfoot, and the scent of cinnamon and chocolate wafting through your kitchen. That’s the magic of these Pumpkin Chocolate Chip Cookies, soft, chewy, and bursting with cozy flavor. They’re the perfect blend of pumpkin pie spice and melty chocolate, the kind of cookie that makes you want to curl up with a blanket and a cup of coffee. Whether you’re baking for a fall gathering, Thanksgiving dessert table, or just because you need a little comfort on a chilly day, these cookies never disappoint.
Table of Contents
🍪 Ingredients
Dry Ingredients:
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- ¾ cup (170g) unsalted butter, softened (or browned butter for deeper flavor)
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg yolk (optional, for richness)
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pure vanilla extract
Mix-ins:
- 1 ½ cups (270g) semi-sweet chocolate chips
- Optional: ½ cup chopped walnuts or pecans
👩🍳 Directions
Step 1: Prepare your baking setup.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Mix dry ingredients.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Step 3: Cream butter and sugars.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth, about 2 to 3 minutes. This step builds air into the dough, creating a lighter cookie.
Step 4: Add wet ingredients.
Mix in the pumpkin puree, vanilla extract, and egg yolk (if using). Don’t worry if the mixture looks slightly curdled, that’s completely normal when adding pumpkin.
Step 5: Combine the mixtures.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing; it can make the cookies tough.
Step 6: Fold in the chocolate chips.
Gently fold in the chocolate chips (and nuts, if using). The dough will be slightly sticky, that’s exactly how it should be.
Step 7: Scoop and shape.
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten the tops with the back of the spoon, since pumpkin cookies don’t spread much while baking.
Step 8: Bake.
Bake for 11–13 minutes, or until the edges look set and the centers are still soft. The cookies will continue to firm up as they cool.
Step 9: Cool and enjoy.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
⏱️ Baking Details
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 27 minutes
- Yield: About 24 cookies
- Estimated calories per cookie: ~160
🥄 Substitutions & Dietary Swaps
- Gluten-Free: Use a 1:1 gluten-free flour blend designed for baking.
- Dairy-Free: Substitute butter with vegan butter or refined coconut oil, and use dairy-free chocolate chips.
- Lower Sugar Option: Swap half the sugar for a zero-calorie sweetener like monk fruit or erythritol.
- Nut-Free: Omit nuts or replace them with pumpkin seeds for crunch.
- Egg-Free: Skip the yolk, these cookies work beautifully with just pumpkin as the binder.
🍂 Chef’s Tricks & Pro Tips
- Blot your pumpkin puree: Place the pumpkin on a paper towel and gently press out some of the excess moisture before adding it to the dough. This helps prevent overly cakey cookies.
- Chill the dough: If you have the time, refrigerate the dough for 30–45 minutes. It deepens flavor and improves texture.
- Use browned butter: Melt and brown the butter first for a richer, nutty depth of flavor.
- Add a sprinkle of sea salt: A light dusting of flaky sea salt on top right after baking enhances the chocolate flavor.
- Mix chip types: Try a combo of semi-sweet, milk, and dark chocolate chips for more complexity.
🍁 Serving Ideas & Pairings
These Pumpkin Chocolate Chip Cookies pair beautifully with a chai latte, pumpkin spice coffee, or a glass of cold milk. For dessert boards, serve alongside snickerdoodles or oatmeal raisin cookies to offer a range of textures. Feeling indulgent? Sandwich a scoop of vanilla ice cream between two cookies for the ultimate fall ice cream sandwich.
Whether you bake them as a cozy weekend project or whip up a batch to share with friends, these Pumpkin Chocolate Chip Cookies capture the heart of autumn in every bite. Soft, fragrant, and perfectly sweet, they’re a treat you’ll crave even after the leaves have fallen.
Love it!!! Must try it!!!