Pumpkin Chocolate Chip Cookies Recipe

Learn how to make the best homemade pumpkin chocolate chip cookies with this easy baking recipe. These soft, cake-like treats combine warm autumn spices with rich chocolate chips for a perfect fall dessert. The secret is using pure pumpkin puree and the perfect spice blend for that authentic flavor.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">225g pure pumpkin puree (not pumpkin pie filling)</li><li class="ingredients-single-item">300g semi-sweet chocolate chips</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 cookie

🔥 Calories: 165 calories

🥑 Fat: 8 g

🧈 Saturated Fat: 5 g

🍞 Carbohydrates: 22 g

🍭 Sugar: 14 g

🍗 Protein: 2 g

🫀 Cholesterol: 25 mg

🧂 Sodium: 120 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Cookie scoop</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Wire cooling racks</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined. These warm spices create the classic pumpkin spice flavor that pairs beautifully with the chocolate.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy. This incorporates air into the mixture, which helps create tender cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Beat in the egg and vanilla extract until fully incorporated. Then add the pumpkin puree and mix until smooth. The mixture may look slightly curdled at this point, but don't worry - this is normal due to the high moisture content of the pumpkin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Overmixing will develop the gluten in the flour, resulting in tougher cookies, so stop mixing as soon as no dry streaks remain.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the chocolate chips by hand using a rubber spatula. This prevents breaking the chips and ensures they're evenly distributed throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 5cm (2 inches) apart. These cookies don't spread too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 11-13 minutes, or until the edges are set and the tops look just set but still soft in the center. The cookies will continue cooking slightly as they cool, so it's better to slightly underbake than overbake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire cooling racks to cool completely. This resting period allows the cookies to set up properly without breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cooled, store in an airtight container at room temperature for up to 5 days. The pumpkin in these cookies actually helps them stay moist longer than traditional chocolate chip cookies. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pumpkin Chocolate Chip Cookies Recipe?

These cookies require all-purpose flour, baking soda, warming spices (cinnamon, ginger, nutmeg, cloves), salt, unsalted butter, granulated and brown sugar, egg, vanilla, pure pumpkin puree (not pie filling), and semi-sweet chocolate chips.

How to cook Pumpkin Chocolate Chip Cookies Recipe at home?

Learn how to cook Pumpkin Chocolate Chip Cookies by combining dry ingredients separately from creamed butter and sugars, adding egg, vanilla and pumpkin puree before folding in flour mixture and chocolate chips. Scoop onto parchment-lined baking sheets and bake for 11-13 minutes at 180°C until edges are set but centres remain soft.

Why do my pumpkin cookies turn out cakey instead of chewy?

Pumpkin naturally adds moisture that creates a cake-like texture. For chewier cookies, use blotted pumpkin puree (press between paper towels to remove excess moisture), slightly reduce flour, and don't overbake. The high water content in pumpkin will always produce a softer cookie.

Can I use pumpkin pie spice instead of individual spices in autumn baking?

Yes! Replace the cinnamon, ginger, nutmeg and cloves with 2 teaspoons of pumpkin pie spice for convenience. If you prefer a stronger spice flavour, you can increase to 2½ teaspoons. This substitution works perfectly in most pumpkin-based recipes.

How long do homemade chocolate chip cookies with pumpkin stay fresh?

These cookies actually stay soft longer than traditional chocolate chip cookies due to the moisture in pumpkin. Store in an airtight container at room temperature for up to 5 days. They also freeze exceptionally well for up to 3 months in freezer bags.

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