Soft, chewy, and bursting with autumnal warmth, these Pumpkin Chocolate Chip Cookies are a delightful twist on a classic treat. The rich pumpkin flavor pairs perfectly with melty chocolate chips, creating a cozy balance of sweet and spiced. With just 25 minutes of prep and a quick 10-minute bake, these cookies are surprisingly easy to whip up. A brief 1-hour chill ensures the dough holds its shape, resulting in cookies that are tender on the inside with a slightly crisp edge.
Each bite offers a comforting blend of creamy pumpkin, gooey chocolate, and a hint of cinnamon, making them irresistible for any occasion. Whether you’re baking for a fall gathering or simply treating yourself, these cookies are sure to bring smiles. Plus, at just 241 calories per cookie, you can indulge without guilt. Perfectly portioned into 24 servings, they’re ideal for sharing—or keeping all to yourself!
Ingredients for Pumpkin Chocolate Chip Cookies
- 1 cup unsalted butter, melted and cooled
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light or dark brown sugar, firmly packed (use a blend or either type)
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- ⅔ cup (165 g) pumpkin puree, blotted (weigh before blotting; it usually weighs 127g after blotting)
- 3 cups (375 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice (homemade or store-bought)
- 1 ½ cups (255 g) chocolate chips (use your preferred type; a blend of milk and semisweet works well)
Step-by-Step Instructions
- In a large bowl, combine the melted, cooled butter and both sugars. Mix well.
- Add the pumpkin puree, egg yolk, and vanilla extract. Stir until fully combined.
- In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring until completely combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 60 minutes.
- Once the dough has chilled, preheat the oven to 350°F (175°C). Keep the dough in the fridge until the oven is fully preheated.
- Scoop the dough by 1 ½ Tablespoon-sized portions. If desired, roll the dough between your palms to form smooth balls.
- Place the dough balls onto a parchment paper-lined or ungreased cookie sheet, spacing them apart.
- Bake at 350°F (175°C) for 12-14 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Take your Pumpkin Chocolate Chip Cookies to the next level with a drizzle of caramel sauce or a dollop of cream cheese frosting. For a festive touch, sprinkle with a pinch of cinnamon sugar or crushed pecans before baking. These additions add extra flavor and texture that complement the pumpkin and chocolate perfectly.
Storing and Keeping Them Fresh
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough in scoops on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding an extra minute or two to the cooking time. This way, you can enjoy warm, fresh cookies anytime!
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the dough chilling step, but note that the cookies may spread more. To speed up chilling, place the dough in the freezer for 20-30 minutes instead of the fridge. You can also use a stand mixer to combine ingredients quickly, saving you effort and time.
Recipe Variations to Try
Experiment with different mix-ins like white chocolate chips, chopped walnuts, or even dried cranberries for a twist. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free blend. If you’re feeling adventurous, add a teaspoon of orange zest to enhance the pumpkin flavor.
Common Questions Answered
Why blot the pumpkin puree?
Blotting removes excess moisture, ensuring your cookies have the perfect texture.
Can I use fresh pumpkin?
Yes, but make sure it’s cooked, pureed, and blotted to match the consistency of canned pumpkin.
What if I don’t have pumpkin pie spice?
Mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves for a homemade version.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and cooled
- 1 cup granulated sugar (200 g)
- 1 cup light or dark brown sugar (200 g) firmly packed (I like to use a blend of light and dark brown sugar, but either will work)
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- ⅔ cup pumpkin puree (165 g) blotted (¹see notes in recipe for instructions on blotting) (weigh before blotting, I find this usually weighs 127g after blotting)
- 3 cups all purpose flour (375 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice (click the link for instructions to make homemade pumpkin pie spice)
- 1 ½ cups chocolate chips (255 g) Use your preferred type, I like to use a blend of milk and semisweet chocolate chips
Instructions
- In a large bowl, combine melted, cooled butter and sugars.
- Add pumpkin, egg yolk, and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well-combined.
- Gradually add dry ingredients to wet, stirring until completely combined.
- Stir in chocolate chips.
- Cover bowl with plastic wrap and chill dough in refrigerator for at least 60 minutes.
- Once cookie dough has chilled, preheat oven to 350F (175C), leave cookie dough in the fridge until oven has fully preheated.
- Scoop dough by 1 ½ Tablespoon-sized scoops and, if desired, roll between your palms to form a smooth round ball. Drop onto parchment paper lined cookie sheet or an ungreased cookie sheet and bake on 350F (175C) for 12-14 minutes.
- Allow cookies to cool on baking sheet before enjoying.