Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are soft, chewy, and bursting with cozy fall flavors. The natural sweetness of pumpkin pairs perfectly with rich chocolate chips, making them ideal for family gatherings, busy weeknights, or a warm treat on chilly evenings. I usually scoop the dough onto the baking sheet while the oven preheats to save time. Whether enjoyed with a cup of tea or packed in lunchboxes, these cookies are comforting, easy to bake, and instantly inviting.

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Why You Will Love This Recipe

You’ll love this pumpkin chocolate chip cookies recipe because it’s simple, flavorful, and versatile. The cookies bake up soft, chewy, and lightly spiced, making them irresistible for both kids and adults. They’re freezer-friendly, perfect for make-ahead treats, and use pantry staples for an affordable, budget-conscious dessert. Whether you want a quick weeknight baking session or a batch to share at gatherings, these cookies hold their shape, store well, and remain soft for days. This recipe is cozy, crowd-pleasing, and approachable, making it a go-to treat for busy home bakers looking for a comforting, indulgent snack.

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Ingredients

Tip: Use canned pumpkin puree for smooth, consistent texture and moisture.

  • 1 cup pumpkin puree
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • ½ cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 ½ cups chocolate chips
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Instructions

Step 1: Preparation
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, combine pumpkin puree, sugars, butter, egg, and vanilla. Stir until smooth and well blended, creating a thick, slightly sticky dough.

See also  Pumpkin Banana Bread

Step 2: Main Cooking Process
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices. Gradually fold dry ingredients into the pumpkin mixture, mixing until fully incorporated. Dough should be soft, slightly sticky, and spiced evenly throughout.

Step 3: Combining Ingredients
Gently fold in chocolate chips, ensuring they are evenly distributed without overmixing. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto prepared baking sheets, leaving space between each cookie for spreading.

Step 4: Finishing & Final Simmer
Bake 12–15 minutes until edges are set but centers remain soft. Allow cookies to cool on sheets 5 minutes before transferring to a wire rack. Cookies firm slightly as they cool but remain chewy and tender.

Why This Recipe Works for Busy Days

This pumpkin chocolate chip cookies recipe is perfect for busy bakers because it requires minimal hands-on time, and the dough can be made ahead or frozen for later. Baking batches on weekends means you always have a cozy, homemade treat ready, and leftovers stay soft for several days without extra work.

Tips & Tricks

  • Chill dough briefly if cookies spread too much; this keeps them thick and soft.
  • Measure flour carefully; too much can make cookies dry. Use a spoon and level method.
  • Rotate baking sheets halfway for even baking and consistent texture.
  • Use quality chocolate chips; they melt slightly but hold shape, creating pockets of chocolate in each bite.

Variations

  • Meaty version: Add a small handful of chopped candied bacon or maple-glazed nuts for a sweet-savory twist.
  • Vegetarian option: Standard recipe is vegetarian; swap chocolate chips for dairy-free chips to make vegan-friendly.
  • Ingredient swap: Substitute pumpkin puree with sweet potato puree for a slightly different flavor and natural sweetness.
  • Flavor boost: Stir in ½ teaspoon espresso powder or a pinch of cloves for deeper, warming spice notes.
See also  Healthy pumpkin muffins

Serving Suggestions

  • Classic snack: Enjoy warm with a glass of milk or cup of tea.
  • Lunchbox treat: Pack in small containers for easy, shareable snacks for school or work.
  • Dessert plate: Pair with vanilla ice cream for an indulgent twist.
  • Cozy presentation: Serve on a rustic wooden board with extra chocolate chips for a Pinterest-worthy fall display.

Storage Instructions

  • Fridge storage: Keep in an airtight container for up to 5 days to maintain softness.
  • Reheating: Warm gently in the microwave for 10–15 seconds to refresh texture.
  • Freezing: Freeze unbaked dough balls or baked cookies in airtight containers for up to 3 months; thaw before baking or serving.
  • Make-ahead tips: Prepare dough in advance and refrigerate overnight for ready-to-bake cookies or portion dough for freezer storage.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 12–15 minutes per batch
  • Rest Time: 5 minutes (cooling)
  • Total Time: 30–40 minutes

Nutrition Information (Approximate)

Calories: 180–220 per cookie
Protein: 2–3g
Key nutrients: Vitamin A from pumpkin, fiber from flour
Values may vary depending on chocolate chips or portion size.

FAQs

Yes, refrigerate dough up to 24 hours or freeze for longer storage.

Chill dough or reduce butter slightly for thicker cookies.

Yes, brown sugar replacement works; adjust moisture if needed.

Bake slightly less for soft cookies or more for firmer texture.

Store in airtight container 4–5 days; freeze for months.

Conclusion

These pumpkin chocolate chip cookies are a cozy, easy-to-make treat perfect for fall, weeknight baking, or whenever you crave a soft, flavorful cookie. The recipe is forgiving, freezer-friendly, and versatile, allowing for swaps, mix-ins, or flavor boosts. Once you try them, they’ll become a staple for family treats, casual gatherings, or a comforting solo snack. Simple to make yet indulgent to enjoy, these cookies bring warmth, flavor, and homemade charm to any occasion.

Pumpkin Chocolate Chip Cookies Save
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Pumpkin Chocolate Chip Cookies

Recipe by Tasty VaultCourse: Pumpkin Recipes
Servings
See also  Pumpkin Spice

24 cookies

servings
Prep time

15

minutes
Cooking time

12

minutes
Calories

300

kcal

Ingredients

  • 1 cup pumpkin puree

  • 1 cup brown sugar, packed

  • ½ cup granulated sugar

  • ½ cup butter, softened

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • 1 ½ cups chocolate chips

Directions

  • Preparation
    Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, combine pumpkin puree, sugars, butter, egg, and vanilla. Stir until smooth and fully blended.
  • Main Cooking Process
    In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Gradually fold dry ingredients into the pumpkin mixture until fully incorporated.
  • Combining Ingredients
    Fold in chocolate chips evenly. Drop rounded tablespoons of dough onto prepared baking sheets, leaving space for spreading.
  • Finishing & Final Simmer
    Bake 12–15 minutes until edges are set and centers are soft. Let cool 5 minutes on sheets before transferring to wire racks. Cookies remain chewy as they cool.

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