If you have been searching for that perfect fall treat, look no further than this Classic Pumpkin Chocolate Chip Cookies Recipe. These cookies bring together the warm, cozy flavors of pumpkin and autumn spices with the rich indulgence of chocolate chips, creating an irresistible combination that’s soft, chewy, and bursting with seasonal goodness. They’re incredibly easy to whip up, making them a must-have recipe to brighten up your snack time or holiday gatherings with friends and family.
Ingredients You’ll Need
The beauty of this Classic Pumpkin Chocolate Chip Cookies Recipe is in its simplicity — only a handful of pantry essentials and fresh pumpkin puree come together to create magic. Each ingredient plays a vital role, from the buttery richness to the spicy warmth and sweet melty chocolate chips.
- Unsalted butter (1/2 cup): Softened to provide a creamy, tender base and perfect cookie texture.
- Granulated sugar (1/2 cup): Adds sweetness and helps cookies brown beautifully.
- Brown sugar (1/2 cup, packed): Gives moisture and a subtle molasses flavor that deepens the cookie’s richness.
- Pumpkin purée (1/2 cup): The seasonal star that lends moisture, a subtle earthiness, and that irresistible autumn vibe.
- Egg (1 large): Binds everything together for a perfectly chewy texture.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with its warm, fragrant notes.
- All-purpose flour (1 1/2 cups): Provides structure and chewiness without weighing down the cookies.
- Baking soda (1 teaspoon): Ensures a light rise and soft crumb.
- Ground cinnamon (1 teaspoon): Classic fall spice that brings warmth and comfort.
- Ground nutmeg (1/2 teaspoon): Adds subtle sweet spice complexity.
- Ground cloves (1/4 teaspoon): Delivers a hint of bold, aromatic intensity.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the flavors.
- Semi-sweet chocolate chips (1 cup): The melty chocolate reward that makes each bite heavenly.
How to Make Classic Pumpkin Chocolate Chip Cookies Recipe
Step 1: Preheat Your Oven and Prepare Baking Sheets
Setting your oven to 350°F (175°C) and lining your baking sheets with parchment paper gets you ready for flawless baking and easy cleanup. This foundational step ensures even cooking and prevents your cookies from sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. This process traps air in the dough, giving you that perfect tender bite everyone loves.
Step 3: Add Pumpkin, Egg, and Vanilla
Mix in the pumpkin purée, egg, and vanilla extract until just combined. The pumpkin not only adds moisture but also infuses that unmistakable fall essence, while the egg helps bind everything together seamlessly.
Step 4: Combine Dry Ingredients Separately
Whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt in a separate bowl. This step evenly distributes the rising agent and spices to ensure consistent flavor and texture throughout each cookie.
Step 5: Blend Dry Ingredients Into Wet Mixture and Fold in Chocolate Chips
Slowly add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can make cookies tough. Then gently fold in the chocolate chips — sneakily delicious little bites of sweetness waiting in every cookie.
Step 6: Drop Dough Onto Baking Sheets
Using a spoon, drop dough in approximately 2-inch intervals onto your prepared sheets. This spacing allows cookies to spread properly without merging into one another.
Step 7: Bake Until Perfectly Golden
Bake for 10 to 12 minutes, or until cookie edges turn golden and the centers have set. The aroma filling your kitchen will hint that fall is truly here.
Step 8: Cool and Enjoy
Let the cookies cool on baking sheets briefly before transferring to a wire rack so they finish firming up while staying irresistibly soft in the center. Now is the hardest part — waiting until they’re cool enough to savor!
How to Serve Classic Pumpkin Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a bit of flaky sea salt on top right after baking for a surprising contrast to the sweet chocolate and pumpkin spices. You can also add a light dusting of powdered sugar for a cozy wintery look perfect for holiday parties.
Side Dishes
Serve these cookies alongside a steaming mug of spiced chai, hot apple cider, or a rich cup of coffee to complement the spicy pumpkin flavors beautifully. A small scoop of cinnamon ice cream is also divine for a chilly day treat.
Creative Ways to Present
Arrange the cookies on a rustic wooden platter with fall leaves or mini pumpkins around for seasonal charm. For gifting, stack a few tied with twine and a cinnamon stick — a heartfelt homemade present anyone will cherish.
Make Ahead and Storage
Storing Leftovers
Keep leftover Classic Pumpkin Chocolate Chip Cookies Recipe in an airtight container at room temperature for up to 4 days. This maintains their soft, chewy texture and keeps those chocolate chips perfectly melty when eaten.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet to harden and then transferring them to a freezer-safe container or bag. Freeze for up to 3 months and thaw at room temperature when ready to enjoy.
Reheating
Warm cookies briefly in the microwave for 10-15 seconds or pop them in a preheated 300°F oven for 5 minutes. This quick heat revival brings back that freshly baked, soft texture and gooey chocolate center.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin purée works perfectly and is a convenient year-round option. Just make sure it’s pure pumpkin and not pumpkin pie filling with spices and sugar already added.
Can I substitute the butter with oil?
While butter provides flavor and structure that oil can’t fully replicate, you can try using a neutral oil like vegetable or canola oil. Expect a slightly different texture — a bit less rich but still delicious.
How do I make these cookies vegan?
Swap the butter for vegan margarine and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg. Also, ensure your chocolate chips are dairy-free. The spices and pumpkin stay the same for full fall flavor.
Can I add nuts to the recipe?
Yes! Chopped pecans or walnuts add delightful crunch and complement the pumpkin and chocolate chips beautifully. Add about 1/2 cup when folding in the chocolate chips.
How thick will these cookies be?
You can expect a medium thickness with soft chewy centers and slightly crisp edges. If you prefer thicker cookies, chill the dough for 30 minutes before scooping and baking.
Final Thoughts
This Classic Pumpkin Chocolate Chip Cookies Recipe is pure autumn bliss packed into one sweet, chewy bite. Whether you’re baking for a holiday party, a cozy afternoon treat, or just because pumpkin season calls for it, these cookies will quickly become a cherished favorite. So gather your ingredients, preheat that oven, and get ready to fill your kitchen with the warm, comforting smells of fall. Your taste buds will thank you!
Print
Classic Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Classic Pumpkin Chocolate Chip Cookies combine the warm spices of pumpkin pie with the sweet bite of chocolate chips, creating a moist and flavorful treat perfect for fall or any time you crave a cozy cookie. Soft and chewy with a hint of cinnamon, nutmeg, and cloves, these cookies balance perfectly with rich pumpkin purée and melty chocolate chips.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Wet Ingredients: Mix in the pumpkin purée, egg, and vanilla extract until fully combined to create a smooth and consistent wet base for the cookie dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to distribute the leavening agent and spices evenly.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies. Then fold in the semi-sweet chocolate chips for a burst of melty chocolate in every bite.
- Shape Cookies: Drop spoonfuls of dough about 2 inches apart onto the prepared baking sheets to allow space for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are golden brown and the centers appear set but still soft, ensuring a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely for best texture and to avoid sogginess.
Notes
- Be careful not to overmix the dough once the dry ingredients are added; overmixing can result in dense cookies.
- You can substitute the semi-sweet chocolate chips with dark chocolate or white chocolate if preferred.
- Make sure the butter is softened but not melted to properly cream with the sugars.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- For a nuttier flavor, add 1/2 cup chopped walnuts or pecans with the chocolate chips.
