If you’re craving a cozy treat that perfectly blends the warm spices of autumn with the irresistible sweetness of chocolate, this Pumpkin Chocolate Chip Cookies Recipe is about to become your go-to favorite. Soft, moist, and bursting with rich pumpkin flavor and melty chocolate chips, these cookies are the ultimate comfort in every bite.
Why You’ll Love This Recipe
- Delightfully Moist Texture: The pumpkin adds natural moisture, giving the cookies a soft, chewy bite you won’t be able to resist.
- Perfect Balance of Flavors: Warm cinnamon and vanilla mingle beautifully with rich chocolate chips and earthy walnuts for a mouthwatering combo.
- Easy and Quick to Make: With simple ingredients and a straightforward method, these cookies come together in just about 20 minutes.
- Great for Any Occasion: Whether holiday gatherings or just a cozy afternoon snack, these cookies add a special touch to your day.
Ingredients You’ll Need
Every ingredient here plays a starring role in creating those scrumptious flavors and textures that make these cookies stand out. From the canned pumpkin bringing natural sweetness and moisture, to the warming cinnamon enhancing the pumpkin’s earthiness, it all works together harmoniously.
- 1 cup canned pumpkin: Adds moisture and that lovely autumn flavor without overpowering the cookie.
- 1 cup white sugar: Sweetens the cookies just right, balancing the pumpkin’s natural earthiness.
- ½ cup vegetable oil: Keeps the cookies tender and soft with a subtle richness.
- 1 large egg: Acts as the binder, holding everything together perfectly.
- 1 teaspoon baking soda & 1 teaspoon milk: Combined, they create a gentle rise and light texture.
- 2 cups all-purpose flour: The base that gives structure to these delicious treats.
- 2 teaspoons baking powder: Helps those cookies puff up just right.
- 2 teaspoons ground cinnamon: Brings cozy warmth that perfectly complements the pumpkin.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- 2 cups semisweet chocolate chips: Melty pockets of sweet richness everyone loves.
- ½ cup chopped walnuts (optional): Adds a delightful crunch and earthy depth — totally up to you!
- 1 tablespoon vanilla extract: Deepens the flavor profile with a fragrant sweetness.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the joys of this Pumpkin Chocolate Chip Cookies Recipe is how easy it is to make it your own. Whether you want to swap ingredients for dietary needs or just experiment with flavors, here are some fun ideas to get you started.
- Gluten-Free Version: Substitute the all-purpose flour with your favorite gluten-free blend for a safe and tasty swap.
- Nut-Free Option: Simply skip the walnuts or replace them with sunflower seeds for crunch without the nuts.
- Spice It Up: Add a pinch of nutmeg or cloves along with the cinnamon for a more complex fall spice profile.
- Mix Up the Chips: Try white chocolate chips, butterscotch chips, or even a combo for a twist on the classic.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prep Your Ingredients and Oven
Start by gathering all your ingredients so nothing is overlooked – it makes the process so much easier! Preheat your oven to 350°F (175°C) and grease a baking sheet to prevent sticking. Having your workstation organized will help your baking flow smoothly.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the canned pumpkin, white sugar, vegetable oil, and egg. Stir these together until smooth and creamy – this is the base that will keep your cookies moist and delicious.
Step 3: Activate the Baking Soda
Dissolve the baking soda into the milk in a small bowl, then stir this mixture into the pumpkin batter. This little step ensures your cookies rise just right and get that perfect fluffy-chewy texture.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. This ensures the leavening agents and spices are evenly distributed for consistent flavor and texture throughout your cookies.
Step 5: Bring It All Together
Add the dry ingredients to the pumpkin mixture and stir well until everything is just combined. Then fold in the chocolate chips, walnuts (if using), and vanilla extract to infuse that lovely aroma and extra flavor burst.
Step 6: Bake to Perfection
Drop spoonfuls of cookie dough onto the greased baking sheet, spacing them evenly to spread while baking. Pop them into your preheated oven and bake for about 10 minutes, until the edges are lightly browned and the centers feel firm but soft.
Pro Tips for Making Pumpkin Chocolate Chip Cookies Recipe
- Use Canned Pumpkin, Not Pie Mix: Pie mix contains added sugar and spices which can throw off the balance of flavors in your cookies.
- Don’t Overmix the Batter: Stir just until combined to keep your cookies tender instead of tough.
- Spoon Dough by Tablespoons: This helps you get uniform cookie sizes and even baking every time.
- Watch the Baking Time Closely: Since these cookies are soft, pulling them out right when the edges turn golden ensures perfect chewy centers.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
For an extra festive touch, sprinkle a light dusting of powdered sugar or a drizzle of melted white chocolate over the cooled cookies. A few toasted pumpkin seeds or a pinch of cinnamon sugar can also add delightful texture and aroma.
Side Dishes
Pair these pumpkin chocolate chip cookies with a warm cup of chai tea, rich hot cocoa, or a creamy latte. They also make a wonderful dessert alongside vanilla ice cream or a scoop of spiced pumpkin gelato.
Creative Ways to Present
Arrange your cookies in a rustic basket lined with a cozy kitchen towel for a charming gift. Or stack them tied with twine and a sprig of fresh rosemary for an autumn-inspired centerpiece that doubles as a delicious treat!
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them soft longer, adding a slice of bread to the container helps maintain moisture.
Freezing
You can freeze baked cookies for up to 3 months by placing them in a single layer on a baking sheet first, freezing until firm, then transferring to a freezer-safe bag or container. This prevents them from sticking together.
Reheating
Warm cookies gently in the microwave for 10-15 seconds or in a low oven (300°F) for 5 minutes to bring back that freshly baked softness and delicious aroma.
FAQs
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Can I use fresh pumpkin instead of canned for this recipe?
Yes! If you use fresh pumpkin, make sure to cook and puree it first, then drain any excess liquid so your cookie dough doesn’t become too wet. Canned pumpkin is simply more convenient and consistent in texture.
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Are these cookies chewy or cakey?
These cookies have a wonderfully soft and chewy texture, thanks to the pumpkin’s moisture and the right balance of leavening agents — not cakey but tender and moist.
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Can I substitute the vegetable oil for butter?
Yes, you can swap vegetable oil for melted butter to add a richer flavor, but it may slightly alter the texture. Oil tends to keep cookies more moist and tender, while butter can make them a bit denser.
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How do I prevent the cookies from spreading too much?
Make sure not to over-grease your baking sheet and chill your dough briefly before baking if needed. Also, avoid adding too much oil or butter beyond the recipe’s amount to keep the cookies from flattening too much.
Final Thoughts
There’s something truly special about a warm cookie bursting with pumpkin goodness and gooey chocolate chips that feels like a hug in dessert form. I hope this Pumpkin Chocolate Chip Cookies Recipe brings you that same joy and comfort every time you make it. So go ahead—bake up a batch, pour yourself a cup of your favorite drink, and savor every sweet, spiced bite!
PrintPumpkin Chocolate Chip Cookies Recipe
Delight in these soft and flavorful Pumpkin Chocolate Chip Cookies, perfect for autumn or any time you’re craving a sweet treat. Moist pumpkin paired with warm cinnamon and rich semisweet chocolate chips creates a cozy, irresistible cookie that’s easy to make and sure to please.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 24 cookies (2 dozen)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon milk
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Mix-ins
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the canned pumpkin, white sugar, vegetable oil, and the large egg. Stir until the mixture is smooth and well blended.
- Dissolve Baking Soda: In a small bowl, dissolve the baking soda into the teaspoon of milk, then add this mixture to the pumpkin batter and stir thoroughly to incorporate.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to ensure even distribution of the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet pumpkin mixture, stirring well to form a smooth dough. Avoid overmixing to keep cookies tender.
- Add Flavorings and Mix-ins: Fold in the semisweet chocolate chips, optional chopped walnuts, and vanilla extract gently until just combined.
- Shape and Bake: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them evenly to allow spreading during baking. Bake in the preheated oven for about 10 minutes or until the cookies are lightly browned and firm to the touch.
- Cool and Serve: Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.
- Chopped walnuts are optional but add a nice crunch and flavor contrast.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor change.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Make sure to use canned pumpkin purée, not pumpkin pie filling, which contains added spices and sweeteners.
