Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies bring together the cozy flavors of autumn with the sweetness of chocolate and the warmth of pumpkin pie spice. These cookies make a perfect treat to share around the holidays or any chilly day when you want something comforting yet special. They are soft and chewy with just the right balance of spice and sweetness, filling the kitchen with an inviting aroma that reminds me of festive family nights baking after a long day.

The first time I baked these was right after Halloween. The kids came home from trick—or—treating tired but delighted, and baking these cookies together became an instant family tradition. Now whenever autumn rolls around, these cookies are the treat everyone looks forward to most.

Ingredients

• One stick unsalted butter: softened to room temperature for creamy dough consistency
• Half a cup packed brown sugar: adds rich molasses notes enhancing the cookie depth
• Quarter cup granulated sugar: balances sweetness and helps with browning
• Two thirds cup pure pumpkin purée: provides moisture and that unmistakable pumpkin flavor fresh roasted pumpkin works well if properly drained
• One teaspoon pure vanilla extract: boosts aroma and flavor complexity
• One large egg: binds ingredients and adds tenderness
• One and three quarters cups all—purpose flour: for structure spoon and level for accuracy to avoid dense cookies
• Half teaspoon baking soda: brings lightness and helps cookies rise gently
• Half teaspoon baking powder: adds extra lift and fluffiness
• One teaspoon pumpkin pie spice: delivers warm seasonal flavor fresh or good quality blend preferred
• Quarter teaspoon salt: balances sweetness and enhances all flavors
• One cup semi—sweet chocolate chips: offers pockets of melty chocolate that contrast perfectly with pumpkin

Instructions

Cream Butter and Sugars:

Beat softened unsalted butter with both brown and granulated sugars on medium speed using a stand or hand mixer. Whip for two to three minutes until the mixture looks light and fluffy. Scrape down the bowl sides halfway to ensure everything is fully combined and smooth.

Incorporate Wet Ingredients:

Add the pumpkin purée, vanilla extract, and egg into the butter—sugar mixture. Beat again until all ingredients are combined. The mixture may appear slightly curdled here but do not worry as it will smooth out with the dry ingredients.

Combine Dry Ingredients:

Whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt in a separate bowl. This ensures even distribution of leavening agents and spices, preventing clumps or uneven flavor pockets in each cookie.

Mix Wet and Dry Ingredients:

Gradually add the dry ingredient mixture to the wet pumpkin mixture while mixing on low speed. Mix just until incorporated to avoid overworking the dough which keeps cookies tender rather than tough.

Fold in Chocolate Chips:

Using a spatula gently fold the semi—sweet chocolate chips into the dough until they are evenly distributed throughout. This prevents breaking chips and maintains the perfect pockets of melted chocolate.

Chill the Dough:

Cover the dough and chill in the refrigerator for at least thirty minutes. Chilling controls spreading during baking and helps the flavors develop, resulting in thicker, chewier cookies. Although optional, this step really uplifts the cookie texture.

Portion and Bake:

Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line baking sheets with parchment paper. Use a tablespoon to scoop dough mounds spaced about two inches apart to allow room for spreading. Bake for ten to twelve minutes or until edges start to brown and centers look set but still soft.

Cool and Serve:

Let the cookies cool on the baking sheet for five minutes to firm up before transferring to a wire rack to cool completely. Serve warm or at room temperature alongside your favorite autumn beverage.

My favorite ingredient in this recipe has to be the pumpkin pie spice. There is something magical about that warm blend of cinnamon, nutmeg, and cloves that turns these cookies from everyday to nostalgic and festive. One cherished memory is baking these while Halloween rain poured outside, the kitchen warm and fragrant, as the family gathered sharing stories and laughter.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days. Place a slice of bread in the container to keep cookies soft—the bread absorbs excess moisture preventing them from drying out. For longer storage, freeze baked cookies in a zip—lock bag or airtight container for up to three months. Thaw at room temperature or warm slightly before serving.

Ingredient Substitutions

Butter can be replaced with solid coconut oil of equal amount to make this recipe dairy free. Expect a slight coconut flavor and crispier edges with still tender insides. Try white chocolate chips instead of semi—sweet for creamy sweetness that complements the pumpkin spice beautifully and adds a nice visual contrast. For spice variety, swap pumpkin pie spice with chai spice. It adds a floral, peppery twist while keeping the warm aroma alive.

Serving Suggestions

Pair these cookies with a hot chai latte or apple cider to elevate the seasonal vibe. Add a handful of toasted pecans or walnuts into the dough for a crunchy texture and nutty flavor that complements pumpkin perfectly. Turn these cookies into an ice cream sandwich treat by spreading vanilla or cinnamon ice cream between two cookies for an indulgent dessert.

These pumpkin chocolate chip cookies are a cozy, crowd—pleasing treat that capture the flavors of autumn. Bake a batch to share warm with friends and family.

Common Questions About Recipes

→ Why are my treats cakey or puffy?

Excess moisture from pumpkin purée or too much flour can cause a cakey texture. Blotting the purée and measuring flour carefully helps maintain tenderness.

→ Can fresh pumpkin replace canned pumpkin?

Yes, roast and puree fresh pumpkin until smooth, then blot excess liquid to ensure the correct texture and consistency.

→ Why don't my treats spread enough when baked?

Cold dough or too much flour can prevent spreading. Allow dough to warm slightly or reduce flour by a small amount for better results.

→ Is it possible to freeze the dough or baked items?

Both freeze well. Portion dough on a baking sheet, freeze, then transfer to bags. Bake frozen dough adding 1-2 extra minutes; baked items keep up to 3 months.

→ What substitutions can enhance flavors?

Try coconut oil in place of butter, white chocolate chips instead of semi-sweet, or chai spice instead of pumpkin pie spice for interesting twists.