Homemade Pumpkin Chocolate Chip Cookies Recipe: Fall’s Sweet Joy

Sweet autumn memories dance through my pumpkin chocolate chip cookies, filling kitchens with warmth and nostalgia.

Crisp leaves outside echo the cozy comfort of these delectable treats.

Soft, spiced dough carries rich chocolate morsels that melt beautifully against your palate.

Baking these cookies feels like wrapping yourself in a soft blanket on a chilly afternoon.

Each bite connects generations through simple, wholesome ingredients that speak directly to the heart.

Seasonal magic happens when pumpkin meets chocolate in this irresistible recipe that promises pure happiness.

You’ll want to savor every crumb of these incredible cookies.

Why Chewy Pumpkin Chocolate Chip Cookies Are A Fall Favorite

• Spice Up Your Baking: Discover a delightful twist on classic chocolate chip cookies with warm, comforting pumpkin spices that transform an ordinary treat into something extraordinary.
• Master Simple Seasonal Baking: Beginner bakers can confidently create these cookies with straightforward steps and basic ingredients, making it a perfect introduction to fall-inspired desserts.
• Crowd-Pleasing Comfort Treat: Perfect for gatherings, potlucks, or family snack time, these cookies combine beloved chocolate chips with the rich, cozy flavor of pumpkin that everyone will adore.
• Quick Seasonal Indulgence: Requires minimal preparation and baking time, allowing you to enjoy fresh, homemade cookies without spending hours in the kitchen.

What Goes Into Chewy Pumpkin Chocolate Chip Cookies

• Butter: Creates a rich and creamy base for the cookie dough.
• Brown Sugar: Adds sweetness and helps create a soft, chewy texture.
• Egg: Binds the ingredients together and provides structure to the cookies.
• Pumpkin Puree: Brings moisture and a distinct autumn flavor to the cookies.
• Flour: Forms the primary structure of the cookie.
• Chocolate Chips: Provides delicious chocolate bursts throughout the cookie.

• Cinnamon, Nutmeg, Ginger: Enhance the pumpkin flavor and add warm, seasonal notes to the cookies.
• Salt: Balances the sweetness and highlights other flavors.

• Vanilla Extract: Adds depth and enhances the overall flavor profile.
• Baking Soda: Helps the cookies rise and creates a soft, tender texture.

Easy Guide To Bake Chewy Pumpkin Chocolate Chip Cookies

Step 1: Warm Up the Oven

Crank your oven to 350°F and grab two baking sheets. Line them with parchment paper for hassle-free baking.

Step 2: Cream Butter and Sugar

In a spacious mixing bowl, blend softened butter and brown sugar until the mixture looks light, airy, and cloud-like.

Step 3: Add Liquid Magic

Crack in an egg and splash vanilla extract. Mix thoroughly until the batter becomes silky smooth.

Step 4: Swirl in Pumpkin Goodness

Pour in pumpkin puree and stir gently. Make sure the orange treasure is evenly distributed with no streaky spots.

Step 5: Create Dry Ingredient Blend

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Nutmeg
• Ground ginger

Whisk these together until perfectly blended.

Step 6: Marry Wet and Dry Ingredients

Slowly incorporate dry ingredients into the wet mixture. Stir carefully until just combined – don’t overmix!

Step 7: Sprinkle Chocolate Happiness

Fold chocolate chips into the dough, ensuring they’re evenly scattered throughout.

Step 8: Shape Cookie Drops

Scoop rounded tablespoons of dough onto prepared baking sheets. Leave about 2 inches between each cookie.

Step 9: Bake to Perfection

Slide sheets into the oven and bake for 12-14 minutes. Look for golden edges and set centers.

Step 10: Cool and Rest

Remove from oven and let cookies hang out on the baking sheets for 5 minutes.

Step 11: Final Cooling

Transfer cookies to a wire rack. Allow them to cool completely and become delightfully firm.

Step 12: Store and Enjoy

Tuck cookies into an airtight container. They’ll stay fresh and delicious for up to 5 days – if they last that long!

Helpful Tips For Chewy Pumpkin Chocolate Chip Cookies

• Soften Butter Perfectly: Microwave butter for 10-15 seconds to achieve the ideal creamy texture without melting completely.
• Prevent Spreading Cookies: Chill the dough for 30 minutes before baking to help cookies maintain their shape and prevent excessive spreading.
• Boost Pumpkin Flavor: Add an extra pinch of spices or use pumpkin pie spice blend to enhance the warm, autumnal taste of the cookies.
• Gluten-Free Adaptation: Swap all-purpose flour with a gluten-free flour blend for those with dietary restrictions, ensuring a similar texture and taste.
• Chocolate Chip Variation: Mix different types of chocolate chips like semi-sweet, milk, or dark chocolate for a more complex flavor profile.

Flavor Twists For Chewy Pumpkin Chocolate Chip Cookies

• Autumn Spice Oasis: Replace chocolate chips with white chocolate and sprinkle pumpkin pie spice on top for a warm, seasonal flavor profile.
• Nutty Harvest Crunch: Mix in chopped pecans or walnuts to add rich texture and enhance the cookie's earthy undertones.
• Maple Drizzle Dream: After cooling, create a light maple glaze by whisking powdered sugar with maple syrup and drizzling over cookies for extra sweetness.
• Cream Cheese Swirl: Blend softened cream cheese with brown sugar and create a delicate marble effect by swirling through the cookie dough before baking.

What To Eat With Chewy Pumpkin Chocolate Chip Cookies

• Warm Chai Latte Companion: Brew a spicy chai latte that echoes the cookie's warm spices like cinnamon and nutmeg, creating a harmonious flavor dance that elevates the pumpkin chocolate chip experience.
• Creamy Vanilla Bean Ice Cream Pairing: Serve a scoop of rich vanilla bean ice cream alongside these cookies, letting the cool, smooth texture contrast beautifully with the soft, spiced cookie's warmth.
• Robust Espresso Match: Pour a shot of dark, intense espresso that cuts through the cookie's sweetness and complements the deep chocolate chip notes, providing a sophisticated flavor contrast.
• Caramel Drizzle Enhancement: Drizzle some salted caramel sauce over the cookies to amplify the brown sugar undertones and add a luxurious, decadent layer to the already indulgent treat.

How To Store Chewy Pumpkin Chocolate Chip Cookies Well

• Place cookies in an airtight container with a tight-sealing lid to maintain freshness and prevent moisture loss, keeping them soft and delicious for up to 5 days.
• Carefully stack cookies between layers of parchment paper in a freezer-safe container, ensuring they remain intact and can be stored for up to 3 months without losing flavor or texture.
• Wrap each cookie separately in plastic wrap or aluminum foil before storing, protecting them from freezer burn and preserving their original taste and texture during extended storage.
• Keep cookies in a sealed container at room temperature away from direct sunlight and heat sources, maintaining their quality and preventing them from becoming stale or dry too quickly.

Chewy Pumpkin Chocolate Chip Cookies Questions Answered

• Can I use canned or fresh pumpkin puree?

You can use either canned or homemade pumpkin puree. Just ensure it’s pure pumpkin, not pumpkin pie filling, and drain any excess liquid for the best cookie texture.

• How do I prevent my cookies from spreading too much?

Chill the dough for 30 minutes before baking. This helps the butter firm up and prevents excessive spreading, keeping your cookies thick and soft.

• Are these cookies suitable for people with dietary restrictions?

The recipe contains gluten, dairy, and eggs. For alternatives, you’ll need to substitute ingredients like using gluten-free flour, vegan butter, and egg replacers.

• What type of chocolate chips work best?

Semi-sweet chocolate chips are ideal, but you can also use milk, dark, or even white chocolate chips depending on your preference and flavor profile.

Pumpkin Chocolate Chip Cookies Recipe

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4.9 from 38 reviews

• Total Time: 34 minutes
• Yield: 12 1x

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Description

Scrumptious pumpkin chocolate chip cookies blend autumn’s warmth with rich chocolate indulgence. Spiced dough and melty morsels create a comforting treat you’ll savor with each delightful bite.

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Ingredients

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Pumpkin Cookies

Main Ingredients:

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup semisweet chocolate chips

Wet Ingredients:

• 1/2 cup unsalted butter
• 1 large egg
• 1 tsp vanilla extract

Spices and Sweeteners:

• 3/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp baking soda
• 1/4 tsp salt

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Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Cream softened butter and brown sugar in a large mixing bowl until light and fluffy.
3. Incorporate egg and vanilla extract, blending until smooth and well combined.
4. Fold in pumpkin puree, ensuring a uniform mixture with no streaks.
5. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
6. Gradually add dry ingredients to the wet mixture, stirring until just combined.
7. Gently fold chocolate chips into the cookie dough, distributing evenly.
8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 12-14 minutes, or until edges are lightly golden and centers appear set.
10. Remove from oven and let cookies cool on baking sheets for 5 minutes.
11. Transfer cookies to a wire rack to cool completely, allowing them to firm up.
12. Store in an airtight container at room temperature for up to 5 days.

Notes

• Drain excess moisture from pumpkin puree using a paper towel to prevent soggy cookies and ensure a perfect texture.
• Use room temperature ingredients like butter and egg to help them blend smoothly and create a more consistent dough.
• For gluten-free option, swap all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain a thicker, chewier cookie shape.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 176
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 25 mg