Intro

Pumpkin Chocolate Chip Cookies Recipe season sneaks up on me every single year. One minute it’s iced coffee and sandals, and the next thing I know I’m craving cinnamon, pumpkin, and anything baked. This Recipe was born in my kitchen on a quiet afternoon when I wanted something cozy but didn’t feel like committing to pie. And honestly? Cookies felt like the right level of effort for my mood.

These cookies are soft, tender, and just sweet enough. They’re not crunchy, not cakey in a boring way, but pillowy and comforting, like a sweater you keep even though it’s a little worn. I’ve made these for friends, neighbors, family gatherings, and more than once just for myself with zero plans to share. They make your house smell like fall exploded in the best possible way.

I cook like a real person, not a robot. I spill flour. I taste the dough. I bake in socks. This recipe fits that energy. It’s forgiving, cozy, and full of pumpkin spice vibes without being overpowering. If you love chocolate chips and pumpkin together, you’re in very good company here.

What is Pumpkin Chocolate Chip Cookies?

Pumpkin chocolate chip cookies are soft baked cookies made with pumpkin puree, warm spices, brown sugar, and chocolate chips. They’re different from classic chocolate chip cookies because pumpkin adds moisture, tenderness, and a subtle earthy sweetness.

These cookies don’t spread much, and that’s intentional. They bake up fluffy, almost muffin-like in texture, but still very much a cookie. The pumpkin flavor is gentle, not aggressive, and the chocolate chips balance it out with richness and sweetness.

Think fall dessert without the pressure. No rolling pins. No chilling dough overnight. Just scoop, bake, and enjoy while they’re warm.

Equipment List

You probably already have everything you need:

Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Baking sheet
Parchment paper
Cookie scoop or spoon
Cooling rack

Ingredients (with quantities)

Here’s what goes into my go-to batch:

1/2 cup unsalted butter, melted and cooled
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree (not pumpkin pie filling)
1 large egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup chocolate chips

Instructions

Step 1: Prep Your Oven

Preheat your oven to 350°F. Line a baking sheet with parchment paper. This keeps cleanup easy and cookies happy.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy.

Add pumpkin puree, egg yolk, and vanilla. Whisk until fully combined. The mixture should look creamy and smell like fall already.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt.

Slowly add the dry ingredients to the wet ingredients. Fold gently with a spatula. Don’t overmix. Stop when you no longer see dry flour.

Step 4: Add Chocolate Chips

Fold in the chocolate chips. I usually save a handful to press on top because pretty cookies matter to me.

Step 5: Scoop and Bake

Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. These cookies don’t spread much, so lightly flatten the tops if you want a more even shape.

Bake for 10–12 minutes, until the tops look set and the edges are just lightly golden.

Step 6: Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. They firm up as they cool but stay soft inside.

Texture and Flavor Breakdown

This Pumpkin Chocolate Chip Cookies Recipe gives you soft, tender cookies with a moist crumb. Pumpkin keeps them from drying out, and brown sugar adds a warm caramel note.

The spices are present but not overpowering. Cinnamon leads, pumpkin spice hums in the background, and nutmeg adds depth. Chocolate chips melt into little pockets of comfort that make each bite feel special.

Why These Cookies Don’t Spread

Pumpkin adds moisture but also structure. There’s less fat than a traditional cookie dough, so spreading is minimal. That’s why these cookies stay thick and soft.

If you want flatter cookies, you can gently press them down before baking. Either way, they’re delicious.

Tips for the Best Cookies

Use pumpkin puree, not pie filling
Measure flour correctly (spoon and level)
Don’t overbake, soft is the goal
Let butter cool before mixing

Fun Variations

Once you’ve mastered the base recipe, try these:

White chocolate chips instead of regular
Add chopped walnuts or pecans
Sprinkle flaky salt on top
Add a dash of espresso powder

How to Store

Store cookies in an airtight container at room temperature for up to 3 days. They actually taste better the next day once flavors settle.

You can also freeze baked cookies for up to 2 months.

Serving Ideas

These cookies are perfect with:

Hot coffee
Chai tea
Cold milk
Vanilla ice cream

They also make great gifts. Stack them in a box, tie a ribbon, and you’re everyone’s favorite person.

Why I Love This Recipe

As a female chef who spends a lot of time cooking for others, this Pumpkin Chocolate Chip Cookies Recipe feels personal. It’s easy, comforting, and doesn’t demand perfection. It’s the kind of recipe you make on a quiet afternoon or when you just need something sweet and familiar.

Every time I bake these, my kitchen smells like comfort. And honestly, that’s the whole point.

Bake them once, and they’ll become part of your fall rotation. I promise.

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