There’s something magical about pulling a tray of warm pumpkin chocolate chip cookies from the oven – that first whiff of cinnamon-spiced pumpkin mingling with melted chocolate gets me every time! These aren’t just any cookies; they’re my go-to autumn comfort food with the perfect balance of soft, chewy centers and slightly crisp edges. I’ve been baking this exact recipe since college (usually while procrastinating finals), and trust me, it’s foolproof. The secret? Using real canned pumpkin puree – none of that pie filling nonsense – and just the right amount of chocolate chips so every bite has a melty surprise. One batch disappears alarmingly fast in my house, so I always double it!
Ingredients for Pumpkin Chocolate Chip Cookies
Grab these simple ingredients – you probably have most in your pantry already! The magic happens when you combine:
- 1 cup canned pumpkin puree (not pie filling – see my note below!)
- 1 cup granulated sugar (I sometimes do half brown sugar for extra chew)
- 1/2 cup vegetable oil (or melted coconut oil if you’re feeling fancy)
- 1 large egg (room temperature blends best)
- 2 cups all-purpose flour (spooned and leveled, not packed)
- 2 teaspoons baking powder (yes, teaspoons – it’s not a typo!)
- 1 teaspoon cinnamon (the good stuff makes a difference)
- 1/2 teaspoon salt (I use kosher)
- 1 teaspoon baking soda dissolved in 1 teaspoon milk (trust the process)
- 1 cup chocolate chips (I use semi-sweet, but go wild with your favorite)
Ingredient Notes & Substitutions
Pumpkin puree vs. pie filling causes so much confusion! You want the plain, unsweetened canned pumpkin – Libby’s is my reliable brand. No pumpkin? Applesauce works in a pinch (but the flavor changes, obviously).
Oil keeps these cookies wonderfully moist, but melted butter adds richness if you prefer. Dairy-free? Any neutral oil works, and dairy-free chocolate chips are widely available now. Egg allergies? I’ve had success with flax eggs here. The baking soda-milk combo seems odd but creates the perfect rise – just mix them right before adding to avoid fizzing out.
How to Make Pumpkin Chocolate Chip Cookies
Okay, let’s bake some magic! These pumpkin chocolate chip cookies come together faster than you can say “autumn vibes,” but there are a few key steps that make all the difference. Follow along closely – we’re about to create cookie perfection.
Step-by-Step Instructions
First, crank that oven to 375°F (190°C) – no cheating on preheating! While it warms up, grab your biggest mixing bowl and whisk together the pumpkin puree, sugar, oil, and egg until it looks like a smooth orange batter. Don’t freak out if it seems runny – that’s normal!
In another bowl, whisk the flour, baking powder, cinnamon, and salt. Here’s the fun part: dissolve the baking soda in the milk (it’ll fizz – science!) and immediately stir it into the wet ingredients. Now gradually add the dry ingredients to the wet, mixing just until combined. Overmixing = tough cookies, and we don’t want that!
Gently fold in those glorious chocolate chips. The dough will be soft but scoopable. Drop rounded tablespoons onto greased baking sheets about 2 inches apart – these babies spread! Bake for 10-12 minutes until the edges look set but centers are still slightly soft. They’ll firm up as they cool on the baking sheet for 5 minutes (patience is hard, I know).
Tips for Perfect Pumpkin Chocolate Chip Cookies
My golden rules? 1) Use a cookie scoop for even sizing, 2) Rotate baking sheets halfway for even browning, and 3) Underbake slightly for that dreamy chew. Hot tip: The dough tastes better chilled overnight (if you can wait), letting the flavors develop. And always, always use parchment paper – burnt bottoms are tragic!
Why You’ll Love These Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies aren’t just delicious – they check all the boxes for the perfect fall treat:
- One-bowl wonder: Minimal cleanup means more time for cookie eating
- Soft-batch magic: That perfect chewiness lasts for days (if they last that long!)
- Festive but not overwhelming: Just enough pumpkin flavor to taste seasonal without screaming “PUMPKIN SPICE!!!”
- Kid-approved: My niece calls them “orange chocolate cookies” and devours them
- Freezer-friendly: Dough balls stash beautifully for impromptu baking emergencies
- Crowd-pleaser: They disappear faster than I can bake them at holiday parties
Seriously, what’s not to love? The hardest part is waiting for them to cool before digging in!
Serving and Storing Pumpkin Chocolate Chip Cookies
Nothing beats a warm pumpkin chocolate chip cookie fresh from the oven with an ice-cold glass of milk – it’s my ultimate comfort combo! For grown-up vibes, dunk them in spiced coffee or a pumpkin latte for double the seasonal flavor. These cookies also make adorable gifts when stacked in a mason jar tied with ribbon (just include the recipe so they can make more!).
To keep them fresh, store cooled cookies in an airtight container at room temperature for up to 5 days (if they last that long). The secret to reviving day-old cookies? A quick 5-second zap in the microwave makes them taste freshly baked again. For longer storage, freeze baked cookies in a single layer before transferring to freezer bags – they’ll stay perfect for up to 3 months. Pro tip: Hide some in the back of the freezer for surprise cookie emergencies!
Pumpkin Chocolate Chip Cookies Variations
Why stop at classic? These pumpkin chocolate chip cookies love playing dress-up! Toss in 1/2 cup chopped pecans or walnuts for crunch – my Southern grandma insists pecans are non-negotiable. Feeling adventurous? Swap half the chocolate chips for white chocolate or butterscotch chips. Spice lovers should amp up the cinnamon or add a pinch of ginger and nutmeg. For holiday flair, I sometimes mix in dried cranberries – the tartness cuts through the sweetness beautifully. The possibilities are endless!
Nutritional Information
Just a quick note about the nutrition facts for these pumpkin chocolate chip cookies – these estimates are based on using standard ingredients, but your exact numbers might vary depending on brands and measurements. Each cookie comes in around 120 calories with that perfect balance of chocolatey goodness and pumpkin spice comfort. Remember, homemade treats are all about enjoying in moderation (or not – no judgment here!).
FAQs About Pumpkin Chocolate Chip Cookies
You’ve got questions – I’ve got answers! Here are the pumpkin chocolate chip cookie mysteries solved:
Can I freeze the dough? Absolutely! Scoop dough balls onto a parchment-lined tray, freeze solid (about 2 hours), then toss in a freezer bag. They’ll keep for 3 months – just add 1-2 minutes to baking time when ready. My secret? Frozen dough makes amazing “emergency cookies” for surprise guests or… Tuesday afternoons.
Why are my cookies flat? Three likely culprits: 1) Old baking powder (test it by dropping some in hot water – if it doesn’t bubble, toss it), 2) Overmixed dough (stop when just combined!), or 3) Warm dough (chilling for 30 minutes helps prevent spreading).
Can I use fresh pumpkin? You can, but canned puree gives more consistent results. If using fresh, roast and puree it first, then strain overnight in cheesecloth to remove excess moisture – otherwise your cookies might turn out cakey.
How do I make them extra chewy? Two tricks: 1) Swap half the granulated sugar for brown sugar, and 2) Pull them from the oven when the centers still look slightly underdone – they’ll set perfectly as they cool.
I’d love to hear how your pumpkin chocolate chip cookies turned out! Did you add any special twists to the recipe? Maybe your family has a different favorite mix-in? These cookies have brought so much joy to my kitchen over the years – I hope they do the same for yours. Drop me a note about your baking adventure, and don’t be shy if you’ve got questions. Happy baking, friends!
PrintIrresistible Pumpkin Chocolate Chip Cookies in 20 Minutes
Delicious pumpkin chocolate chip cookies that are soft, chewy, and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 cup chocolate chips
Instructions
- Preheat oven to 375°F (190°C).
- Combine pumpkin, sugar, oil, and egg in a large bowl.
- In a separate bowl, mix flour, baking powder, cinnamon, and salt.
- Dissolve baking soda in milk and add to pumpkin mixture.
- Stir dry ingredients into pumpkin mixture.
- Fold in chocolate chips.
- Drop spoonfuls of dough onto greased cookie sheet.
- Bake for 10-12 minutes.
Notes
- Store in an airtight container for freshness.
- Use fresh pumpkin puree for best results.
- Adjust chocolate chips to your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
