Nothing welcomes the cooler months quite like a batch of freshly baked Pumpkin Chocolate Chip Cookies. These tender cookies blend smooth pumpkin puree with aromatic pumpkin pie spice and rich chocolate chips to create a dessert that’s both comforting and satisfying. Because they’re made with simple ingredients and require very little preparation, they’re an excellent choice for everything from weekend baking to holiday celebrations. The pumpkin keeps the cookies wonderfully moist, while the chocolate chips add pockets of sweetness that make every bite irresistible.
Why You’ll Love This Recipe
These Pumpkin Chocolate Chip Cookies combine classic fall flavors with a soft, cake-like texture that stays delicious for days. Pumpkin puree naturally adds moisture to the dough, while pumpkin pie spice fills each cookie with cozy seasonal flavor. Semi-sweet chocolate chips melt into the cookies, providing the perfect balance to the lightly spiced batter.
Another reason this recipe is so popular is its simplicity. The ingredients are common pantry staples, the dough mixes together quickly, and the cookies bake in just a short time. Whether you’re baking for family, friends, or a special occasion, this recipe delivers dependable results with very little effort.
At Richy Bites, Alessia believes homemade desserts should be easy to prepare and enjoyable to share. These cookies reflect that philosophy by transforming everyday ingredients into a delicious homemade treat everyone can appreciate.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Canned pumpkin | 1 cup |
| All-purpose flour | 2 cups |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Salt | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Pumpkin pie spice | 1½ teaspoons |
| Granulated sugar | 1 cup |
| Melted butter | ⅓ cup |
| Semi-sweet chocolate chips | 12 ounces |
How to Make Pumpkin Chocolate Chip Cookies
Making Pumpkin Chocolate Chip Cookies is simple and beginner friendly. Start by combining all of the dry ingredients so the spices and leavening agents are evenly distributed. In another bowl, whisk together the pumpkin, melted butter, sugar, vanilla, and egg until the mixture is smooth and creamy before incorporating the dry ingredients.
Once the dough is mixed, gently fold in the chocolate chips so they’re evenly spread throughout the batter. Scoop portions onto prepared baking sheets and bake until the cookies are lightly set around the edges. After cooling, they’ll have a soft texture that’s perfect for serving with coffee, tea, or a cold glass of milk.
Step-by-Step Instructions
- Preheat your oven to 350°F (177°C).
- Prepare baking sheets with parchment paper or lightly grease them.
- In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In another bowl, mix the canned pumpkin, melted butter, sugar, vanilla extract, and egg until smooth.
- Gradually stir the dry ingredients into the pumpkin mixture.
- Mix until the ingredients are fully combined without overworking the batter.
- Fold the chocolate chips evenly into the dough.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving room for spreading.
- Sprinkle extra chocolate chips over the tops if desired.
- Bake for 12 to 15 minutes until the cookies are lightly golden around the edges.
- Leave the cookies on the baking sheet for several minutes after baking.
- Transfer them carefully to a cooling rack.
- Cool completely before storing or serving.
Helpful Tips
Measure the flour accurately to keep the cookies tender.
Avoid overmixing once the flour has been added.
Room-temperature ingredients blend more evenly.
Adding a few chocolate chips on top before baking gives the cookies an attractive homemade appearance.
Let the cookies cool fully before placing them into storage containers.
Recipe Details
| Detail | Information |
|---|---|
| Flavor | Pumpkin, chocolate, warm spices |
| Texture | Soft, moist, cake-like |
| Cuisine | American |
| Category | Dessert |
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 30 cookies |
Notes and Variations
Replace butter with a plant-based alternative for a dairy-free version.
Choose dairy-free chocolate chips if needed.
Dark chocolate chips provide a richer flavor profile.
White chocolate chips create a sweeter variation.
Mix chopped pecans or walnuts into the dough for additional crunch.
Add a pinch of cinnamon for even more warm spice flavor.
Nutritional Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Carbohydrates | 20 g |
| Protein | 2 g |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Cholesterol | 12 mg |
| Sodium | 148 mg |
| Potassium | 94 mg |
| Fiber | 1 g |
| Sugar | 11 g |
| Calcium | 20 mg |
| Iron | 1 mg |
Frequently Asked Questions
What ingredients are in Pumpkin Chocolate Chip Cookies?
These cookies contain canned pumpkin, all-purpose flour, egg, vanilla extract, salt, baking soda, baking powder, pumpkin pie spice, granulated sugar, melted butter, and semi-sweet chocolate chips. Together, they create a soft cookie with rich pumpkin flavor and plenty of chocolate.
Why are Pumpkin Chocolate Chip Cookies so soft?
Pumpkin puree naturally contains a high amount of moisture, helping the cookies stay soft after baking. The balance of wet and dry ingredients also contributes to their tender, cake-like consistency.
Can you freeze Pumpkin Chocolate Chip Cookies?
Yes. Once completely cooled, transfer the cookies to a freezer-safe container or bag. They can be frozen for up to three months. Thaw them at room temperature whenever you’re ready to enjoy them.
How do you store Pumpkin Chocolate Chip Cookies?
Keep the cookies in a tightly sealed container at room temperature for up to three days. They can also be refrigerated for up to one week to extend freshness while maintaining their soft texture.
Storage Instructions
Allow the cookies to cool completely before storing them in an airtight container. They will stay fresh at room temperature for approximately three days or in the refrigerator for up to one week. If you would like to keep them longer, freeze them in a sealed freezer-safe container for up to three months. Thaw at room temperature or warm briefly before serving for the best taste and texture.
Print
Pumpkin Chocolate Chip Cookies | Soft Homemade Fall Favorite
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Pumpkin Chocolate Chip Cookies are soft, moist, and filled with pumpkin puree, warm pumpkin pie spice, and plenty of semi-sweet chocolate chips. This easy fall dessert comes together quickly and bakes in about 15 minutes.
Ingredients
1 cup canned pumpkin
2 cups all-purpose flour
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1 cup granulated sugar
1/3 cup butter, melted
12 ounces semi-sweet chocolate chips
Additional chocolate chips for topping, optional
Instructions
1. Preheat the oven to 350°F.
2. Line baking sheets with parchment paper or lightly grease them.
3. Whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt together in a large bowl.
4. In a separate bowl, whisk the sugar, canned pumpkin, melted butter, vanilla extract, and egg until smooth.
5. Add the dry ingredients to the wet mixture.
6. Stir just until the ingredients combine and no dry flour remains.
7. Fold the semi-sweet chocolate chips into the pumpkin cookie batter.
8. Drop spoonfuls of batter onto the prepared baking sheets, leaving space between each cookie.
9. Press a few additional chocolate chips onto the tops if desired.
10. Bake for 12 to 15 minutes, or until the edges look set and lightly golden.
11. Remove the baking sheets from the oven.
12. Let the cookies rest on the baking sheets for several minutes.
13. Transfer the cookies to a wire cooling rack.
14. Allow the cookies to cool completely before storing.
Notes
Measure the flour by spooning it into the measuring cup and leveling the top.
Avoid overmixing the batter after adding the flour because excessive mixing can affect the soft texture.
Use room-temperature egg for smoother mixing.
For a dairy-free version, replace the butter with vegan butter and use dairy-free chocolate chips.
Dark chocolate chips create a richer flavor.
White chocolate chips produce a sweeter cookie.
Chopped pecans or walnuts add crunch.
Add extra cinnamon for a stronger warm spice flavor.
Store cooled cookies in an airtight container at room temperature for up to 3 days.
Refrigerate the cookies for up to 1 week.
Freeze completely cooled cookies in a freezer-safe container for up to 3 months.
Thaw frozen cookies at room temperature before serving.
Warm the cookies briefly in the microwave for a softer, freshly baked texture.
Nutrition information is estimated and may vary by ingredient brand and cookie size.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11 g
- Sodium: 148 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 12 mg
Conclusion
These Pumpkin Chocolate Chip Cookies are a delicious way to enjoy the comforting flavors of pumpkin season. Their soft texture, warm spices, and generous amount of chocolate chips make them suitable for holiday gatherings, bake sales, family desserts, or everyday snacking. Since the recipe uses simple ingredients and easy preparation, it’s one you’ll want to bake throughout the fall and beyond. Enjoy them fresh from the oven with your favorite hot drink, and share a batch with family and friends for a homemade treat everyone will love.