Pumpkin Chocolate Chip Cookies
There’s something magical about autumn baking that fills the kitchen with warmth long before the oven timer even dings. The air outside is crisp, sweaters are pulled from the back of closets, and suddenly the cozy pull of pumpkin spice takes hold. These Pumpkin Chocolate Chip Cookies are the very definition of fall comfort—soft, pillowy, warmly spiced, and studded with rich chocolate chips that melt into little pockets of joy with every bite.
I can still remember the first time I baked these cookies on a chilly October afternoon. The leaves outside were glowing orange and red, my kids were carving pumpkins at the table, and the house smelled of cinnamon and nutmeg. By the time the cookies came out of the oven, everyone had crowded into the kitchen, waiting for their turn to grab one. They disappeared almost as quickly as they cooled, leaving only sticky chocolate-smeared grins behind. That’s when I knew this recipe was destined to become a family tradition.
These cookies aren’t just treats—they’re little reminders to slow down, savor the season, and share something sweet with the people you love.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, cream butter with both sugars until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until smooth.
- Gradually stir in the dry ingredients until fully combined.
- Fold in the chocolate chips, reserving a handful for topping.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart. Press a few extra chocolate chips on top of each cookie for a bakery-style look.
- Bake for 12–15 minutes, or until cookies are puffed and set in the center.
- Allow to cool on the pan for 2 minutes before transferring to a wire rack. Serve warm or at room temperature.
Pumpkin Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Cream butter with granulated sugar and brown sugar until fluffy. Add pumpkin, egg, and vanilla.
- Gradually stir in dry ingredients until combined.
- Fold in chocolate chips, reserving some for topping.
- Drop spoonfuls of dough onto baking sheet and top with extra chocolate chips.
- Bake 12–15 minutes until cookies are puffed and set. Cool on pan briefly, then transfer to wire rack.
Notes
Cozy Baking Notes
What makes these cookies extra special is their texture—they’re more like soft cake bites than crispy cookies. The pumpkin keeps them moist for days, which means you can bake them on Sunday and still have a tender treat waiting midweek.
Want to elevate them further? Try adding a sprinkle of flaky sea salt before baking to balance the sweetness, or drizzle with melted white chocolate for a festive touch. You can even toss in some chopped pecans or walnuts for a little crunch.
