Easy Pumpkin Chocolate Chip Cookies

Discover the ultimate fall treat with these incredible pumpkin chocolate chip cookies! These aren’t just any cookies; they are wonderfully soft, warmly spiced, and absolutely loaded with melty chocolate chips in every bite. They capture the cozy essence of autumn, making them perfect for your seasonal baking list. Get ready to bake a batch of these irresistible delights.

Why You’ll Love These Pumpkin Chocolate Chip Cookies

These homemade pumpkin chocolate chip cookies are a true crowd-pleaser for many reasons.

• They boast an amazingly soft, melt-in-your-mouth texture that makes them truly addictive.
• Each bite offers a perfectly balanced pumpkin flavor, complemented by rich spices.
• The irresistible blend of warm cinnamon, ginger, nutmeg, and cloves creates a comforting aroma.
• This recipe is quick and easy to make, ideal for busy parents and beginners alike.
• They are a comforting, classic fall dessert, perfect for sharing or enjoying on a cool evening.

Ingredients

Gather these simple ingredients to create your delicious pumpkin chocolate chip cookies:

• 2 cups (250g) all-purpose flour
• 2 tsp baking powder
• ¾ tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ⅛ tsp ground cloves
• ½ tsp salt
• ½ cup (100g) granulated sugar
• ½ cup (110g) packed light-brown sugar
• ½ cup (120ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree
• 1 ½ cups (255g) semi-sweet chocolate chips

Notes & Substitutions

Accurate ingredient measurements are key for these soft pumpkin cookies.

Measure flour accurately by spooning it into a measuring cup and leveling it off.

For the pumpkin, always use canned pumpkin puree, never pie filling. Pumpkin pie filling has added sugars and spices that will alter your recipe.

If you prefer, substitute the individual spices with 2.5 teaspoons of pumpkin pie spice for convenience.

Melted coconut oil works well as an alternative to vegetable oil if you like.

Feel free to use milk chocolate, dark chocolate, or mini chocolate chips to customize your cookies.

Instructions

Follow these step-by-step instructions to bake your perfect batch of pumpkin chocolate chip cookies. This recipe is designed to be beginner-friendly and straightforward, ensuring delicious results every time.

• Prep oven and baking sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with silicone baking mats or parchment paper. This prevents sticking and ensures even baking for your homemade pumpkin cookies.
• Whisk dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt for about 20 seconds. Thoroughly combine these ingredients, then set the bowl aside. This ensures the leavening agents and spices are evenly distributed.
• Cream sugars and oil: In the bowl of an electric stand mixer fitted with the paddle attachment, blend together the granulated sugar, packed light-brown sugar, and vegetable oil until they are well combined. If you don’t have a stand mixer, a hand mixer or even a whisk will work in a large bowl.
• Mix in wet ingredients: Add the large egg and vanilla extract to the sugar and oil mixture, blending until just incorporated. Then, mix in the canned pumpkin puree until the mixture is smooth and evenly colored. Scrape down the sides of the bowl to ensure everything is fully combined.
• Combine wet and dry: With the mixer on low speed, slowly add the reserved flour mixture to the wet ingredients. Mix just until the ingredients are nearly combined. Be careful not to overmix the dough. The batter will be quite wet and soft, which is normal for these soft pumpkin chocolate chip cookies.
• Fold in chocolate chips: Remove the bowl from the mixer. Using a rubber spatula, gently fold in the semi-sweet chocolate chips. Continue folding until the chocolate chips are evenly distributed throughout the dough. Avoid overworking the dough during this step.
• Scoop dough: Drop approximately 2 tablespoons of cookie dough per cookie onto the prepared baking sheets. Use a medium cookie dough scoop or two spoons to create uniform balls, spacing the cookies about two inches apart. This spacing allows them to spread without touching.
• Bake cookies: Place the baking sheets in the preheated oven and bake for 11-13 minutes. The pumpkin chocolate chip cookies are done when the edges are lightly set and very lightly golden, but the centers still look soft and slightly underbaked.
• Cool and store: Allow the cookies to cool on the baking sheets for several minutes before carefully transferring them to a wire rack to cool completely. For best results, once fully cooled, store the cookies in a single layer in an airtight container. These cookies often improve in texture after resting in an airtight container for a few hours, as they soften throughout.

Pro Tips for Perfect Pumpkin Chocolate Chip Cookies

Achieving the best results with your pumpkin chocolate chip cookies is easy with these simple tips.

• Accurate Pumpkin: Always use 100% pure canned pumpkin puree, which provides the right moisture and flavor.
• Avoid Pie Filling: Never substitute with pumpkin pie filling; it contains extra sugar and spices that will change the cookie’s taste and texture.
• Prevent Spreading: Use parchment paper or silicone baking mats on your pans; do not grease the pans directly, as this can cause excessive spreading.
• Don’t Overmix: Mix the dry ingredients into the wet just until combined. Overmixing develops gluten, leading to tougher cookies.
• For more information on the science behind how gluten affects cookie texture, Scientific American offers an insightful article.
• Expect Soft Dough: The cookie dough will be sticky and soft, which is perfectly normal for these wonderfully soft pumpkin cookies.
• Perfect Bake: Avoid under or over-baking. Look for lightly set edges and a soft center for the ideal chewy texture.

Serving, Storage, & Variations

These delicious pumpkin chocolate chip cookies are versatile and easy to enjoy.

• Serving Suggestions: Pair your warm cookies with a cold glass of milk, a hot cup of coffee, or a scoop of vanilla ice cream for an extra treat. They also make a fantastic addition to any fall dessert platter.
• Room Temperature Storage: Store baked cookies in an airtight container at room temperature for 3-5 days. For optimal freshness, place them in a single layer to prevent them from sticking together.
• Freezing Baked Cookies: You can freeze baked pumpkin chocolate chip cookies for up to 2 months. Place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. Note that freezing might slightly alter their appearance.
• Freezing Dough: Scoop raw dough balls onto a parchment-lined tray and freeze until solid. Transfer the frozen dough balls to an airtight container or freezer bag. Bake from frozen, adding a few extra minutes to the bake time.
• Add-ins: Experiment with various add-ins like chopped pecans, walnuts, white chocolate chips, or butterscotch chips to create different flavor profiles for your homemade pumpkin cookies.

Nutrition Information

This section provides estimated nutritional values for one of these delightful pumpkin chocolate chip cookies. Please remember these values are approximations and can vary based on specific ingredients and preparation methods.

Disclaimer: All nutrition values are estimates only.

Frequently Asked Questions (FAQ)

Conclusion

You now have everything you need to bake a batch of these incredibly soft, warmly spiced pumpkin chocolate chip cookies. This easy-to-follow recipe ensures delightful results, perfect for sharing with family and friends this autumn season. Go ahead, fill your kitchen with the irresistible aroma of fall and enjoy these comforting treats. We would love to hear about your baking success; please leave a comment and a review!

Easy Pumpkin Chocolate Chip Cookies

These easy pumpkin chocolate chip cookies are soft, chewy, and packed with warm spices and plenty of chocolate. Perfect for a fall treat or any time you crave a comforting dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings 24 cookies

Calories 147 kcal

Equipment

• Oven
• Baking sheets
• Silicone Baking Mats
• Parchment paper
• mixing bowl
• whisk
• Electric Stand Mixer
• Paddle Attachment
• Rubber Spatula
• Cookie Dough Scoop
• wire rack
• airtight container

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour (250g) (spoon and level to measure flour)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup granulated sugar (100g)
• 1/2 cup packed light-brown sugar (110g)
• 1/2 cup vegetable oil (120ml)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree (240g)

Mix-ins

• 1 1/2 cups semi-sweet chocolate chips (255g)

Instructions

 

Preparation

• Preheat oven to 350°F and line baking sheets with silicone mats or parchment paper.
• In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt, then set aside.

Mixing

• In the bowl of an electric stand mixer fitted with the paddle attachment, blend granulated sugar, brown sugar, and vegetable oil until combined.
• Mix in the egg and vanilla extract, then blend in the pumpkin puree.
• On low speed, gradually add the flour mixture to the wet ingredients and mix until just combined, scraping the bowl as necessary.
• Gently fold in the semi-sweet chocolate chips with a rubber spatula until evenly distributed.

Baking and Cooling

• Drop 2 Tbsp portions of dough onto the prepared baking sheets, spacing them two inches apart.
• Bake for 11-13 minutes, or until the cookies are almost set.
• Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Storage

• Store cooled cookies in a single layer in an airtight container.

Notes

These cookies are best once they’ve rested in an airtight container for a few hours, as they soften throughout.