Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

These soft and chewy Pumpkin Chocolate Chip Cookies combine the warm spices of fall pumpkin with rich chocolate chips for a perfectly balanced, melt-in-your-mouth treat. Easy to bake with simple ingredients, these cookies are ideal for sharing at family gatherings or enjoying as a cozy seasonal snack. With versatile variations for dietary preferences, they bring comforting autumn flavors to your kitchen.

  • Total Time: 27-30 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Wet Ingredients

  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup unsalted butter, softened (or 1/2 cup coconut oil for vegan option)
  • 2 large eggs (or 2 flax eggs for vegan substitute)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

Sugars

  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar

Add-ins and Optional Ingredients

  • 1 to 1 1/2 cups semisweet or bittersweet chocolate chips (or white chocolate chips for variation)
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: extra spices such as cardamom or allspice to taste

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat the oven to 350°F (175°C). Measure pumpkin puree, flour, spices, sugars, and butter precisely to ensure balanced flavor and texture.
  2. Mix Wet Ingredients: In a large bowl, cream softened butter with both brown and granulated sugars until light and fluffy. Add pumpkin puree, eggs, and vanilla extract and mix until fully combined, creating a smooth, moist batter.
  3. Sift and Blend Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Sifting helps prevent lumps and ensures even distribution of the leavening agents and spices.
  4. Combine Wet and Dry: Gradually add the dry mixture into the wet batter, stirring gently just until combined to avoid overmixing and preserve tenderness.
  5. Fold in the Chocolate Chips: Gently fold chocolate chips evenly into the dough so every cookie has pockets of melty chocolate. Add nuts if desired.
  6. Scoop and Bake: Drop spoonfuls of cookie dough onto a lined baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes until edges are set and tops are slightly golden but still soft.
  7. Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, allowing them to set while remaining soft and chewy inside.

Notes

  • Don’t overmix the dough to avoid tough cookies.
  • Use freshly ground cinnamon and nutmeg for more vivid spice flavors.
  • Chill the dough in the refrigerator for 30 minutes before baking to prevent spreading and enhance flavor.
  • Measure flour accurately by spooning and leveling or using a kitchen scale.
  • For softer cookies, slightly underbake—they continue to set as they cool.
  • Use room temperature butter and eggs for an even batter texture.
  • Canned pumpkin puree works perfectly and keeps cookies moist and flavorful.
  • Substitute gluten-free flour blend to make cookies gluten-free.
  • You can reduce sugar slightly, but it may affect softness and caramelization.
  • Store cookies in an airtight container at room temperature up to 5 days to keep them fresh and chewy.
  • Freeze baked cookies in a single layer before transferring to a sealed bag or container for up to 3 months.
  • Reheat cookies in microwave for 10 seconds or in a 300°F oven for 5 minutes to revive softness and warmth.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Can be gluten-free and vegan with substitutions

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140 kcal
  • Sugar: 12 g
  • Sodium: 120 mg
  • Fat: 7 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 25 mg

Keywords: pumpkin cookies, chocolate chip cookies, fall dessert, pumpkin spice, gluten-free cookies, vegan pumpkin cookies, autumn baking