Classic Pumpkin Chocolate Chip Cookies Recipe
Ready to fill your kitchen with warm spices and all the cozy vibes? These Classic Pumpkin Chocolate Chip Cookies are a sweet salute to autumn, full of pumpkin flavor and melty chocolate in every bite. They’re tender, soft, and a little bit irresistible. Whether you’re baking for a crowd or craving a little seasonal pick-me-up, this recipe will become your loyal companion through pumpkin season and beyond.
Ingredients You’ll Need
Every ingredient in these Classic Pumpkin Chocolate Chip Cookies plays a special role, making the final result rich, aromatic, and perfectly textured. Let’s break it down so you know exactly what brings the cookies to life.
- Unsalted butter (1/2 cup, softened): Gives the cookies their tender crumb and rich flavor—softened butter blends best!
- Brown sugar (1/2 cup): Adds depth and warmth with its molasses notes; makes each bite extra soft.
- Granulated sugar (1/4 cup): Helps balance the sweetness and adds a gentle crispness to the edges.
- Vanilla extract (1 teaspoon): Boosts all the classic flavors and rounds out the spices beautifully.
- Pumpkin purée (1/2 cup): The heart of the cookies—brings moisture, color, and that signature pumpkin flavor.
- Large egg (1): Binds everything together for just the right amount of chew.
- All-purpose flour (1 1/2 cups): The foundation for structure so the cookies hold their shape perfectly.
- Baking soda (1/2 teaspoon): Helps the cookies rise and get fluffy rather than dense.
- Baking powder (1/2 teaspoon): Works with baking soda for the lightest, cakiest cookies.
- Salt (1/2 teaspoon): Brings out the sweetness and deepens flavor overall—don’t skip it!
- Ground cinnamon (1 teaspoon): Pairs perfectly with pumpkin, creating autumnal warmth in every bite.
- Ground nutmeg (1/2 teaspoon): Brings sweet, nutty undertones that capture cozy fall flavors.
- Ground cloves (1/4 teaspoon): Just a sprinkle for a subtle, spicy edge—don’t overdo it.
- Semi-sweet chocolate chips (1 cup): Melty, gooey, and impossible to resist; chocolate and pumpkin are perfect partners.
How to Make Classic Pumpkin Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and ensure an easy cleanup later. This small step gets you off on the right foot and makes the cookie-making process smooth and stress-free.
Step 2: Cream the Butter and Sugars
In a large bowl, blend the softened butter with both the brown and granulated sugars until the mixture is light and fluffy. This introduces air into the dough—a key trick for soft Classic Pumpkin Chocolate Chip Cookies. Plan on creaming for a good two to three minutes for fluffy results.
Step 3: Mix in Pumpkin, Vanilla, and Egg
Add in your vanilla extract, pumpkin purée, and large egg. Beat until the dough is fully combined and looks creamy. The pumpkin will give your batter a gorgeous orange hue and start to infuse every bite with its natural sweetness.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step ensures the leaveners and spices are evenly distributed, so every Classic Pumpkin Chocolate Chip Cookie is packed with balanced flavor.
Step 5: Mix Wet and Dry Ingredients Together
Gradually add the dry mixture to the wet ingredients, stirring softly and stopping as soon as there are no visible streaks of flour. Over-mixing can lead to tough cookies, and we want these delightfully soft and cake-like!
Step 6: Fold in Chocolate Chips
Now for the fun part: gently fold the chocolate chips into the dough. You’ll see a perfect blend of rich, gooey chocolate with spiced pumpkin. Don’t be afraid to sneak a chip or two!
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about two inches apart to allow for a little spreading. Bake for 10 to 12 minutes, or until the edges show just a hint of golden brown and the centers look set but still soft. Remember—these are Classic Pumpkin Chocolate Chip Cookies, so they’ll stay cake-like rather than crisp.
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them finish setting up. Once they’re cool, you’ll be ready for a perfectly pillowy, chocolate-studded bite!
How to Serve Classic Pumpkin Chocolate Chip Cookies
Garnishes
For an extra touch, try sprinkling a little flaky sea salt over the freshly baked cookies—it makes the chocolate flavor pop. You can also drizzle with a little dark chocolate or dust with a pinch of cinnamon-sugar for a sparkly, fragrant finish.
Side Dishes
Pair these cookies with cold milk, a pumpkin spice latte, or even a cozy mug of chai. They also make a wonderful companion to a bowl of vanilla ice cream, where the warm spices of the cookies play perfectly with the creaminess of the dessert.
Creative Ways to Present
Stack them in mason jars tied with ribbon for adorable gifts, tuck them into lunchboxes as a fall surprise, or serve them as the crown jewel of a cookie tray for your next autumn gathering. The bright color and melty chips truly shine when presented on a harvest-inspired plate.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Classic Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to five days. This helps them stay soft and flavorful, though they rarely last that long!
Freezing
These cookies freeze beautifully. Simply arrange the baked and cooled cookies in a single layer in a freezer-safe bag or container. They’ll keep their texture and flavor for up to three months. You can also freeze cookie dough balls—just bake from frozen, adding a minute or two to the baking time.
Reheating
To regain that fresh-from-the-oven magic, warm a cookie or two in the microwave for 10-15 seconds. This brings back the gooey chocolate and makes the spicy aroma bloom once again.
FAQs
Why are my Classic Pumpkin Chocolate Chip Cookies so soft and cakey?
The pumpkin purée adds a lot of moisture, making these cookies pillowy and cake-like. If you prefer a firmer cookie, chilling the dough for 30 minutes before baking can help develop a slightly denser texture.
Can I use pumpkin pie filling instead of pumpkin purée?
It’s best to stick with pure pumpkin purée here. Pumpkin pie filling contains added sugar and spices, which can throw off the flavor balance in Classic Pumpkin Chocolate Chip Cookies.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour for your favorite gluten-free flour blend. Double-check that your baking powder and chocolate chips are gluten-free, too.
Why did my cookies spread too much?
If your Classic Pumpkin Chocolate Chip Cookies spread more than you’d like, the butter might have been too soft, or the dough was too warm. Chilling the dough before baking helps keep things under control.
What’s the best way to add extra flavor?
Feel free to experiment with a pinch of cardamom or ginger for added warmth, or swap some chocolate chips for white chocolate or chopped pecans for a little variety in your batch.
Final Thoughts
If you’re craving a treat that feels like a hug in cookie form, these Classic Pumpkin Chocolate Chip Cookies are the answer. Bake a batch, share them with friends or family, and watch them disappear faster than you can say “pumpkin season!” Trust me—your kitchen will never smell better.
Print
Classic Pumpkin Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of fall flavors with these soft and cake-like Classic Pumpkin Chocolate Chip Cookies. Packed with pumpkin puree, warm spices, and gooey chocolate chips, these cookies are a must-try for any pumpkin lover.
Ingredients
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin purée
- 1 large egg
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Additional:
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream wet ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the vanilla extract, pumpkin purée, and egg until smooth.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden and the centers are set.
- Cool and serve: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These cookies are soft and cake-like.
- For a firmer texture, chill the dough for 30 minutes before baking.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
