Pumpkin Chocolate Chip Cookies Recipe

Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 24
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 2 tsp pumpkin pie spice; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup light brown sugar, packed; 1 large egg; 1 tsp vanilla extract; 1 cup pure pumpkin puree (not pie filling); 1 1/2 cups semi-sweet chocolate chips

I’ll never forget the first time I tried to make these pumpkin chocolate chip cookies. I was so excited for that first bite, but they came out of the oven totally flat, like little orange pancakes with chocolate chips. I was so disappointed. Turns out, I used the entire can of pumpkin instead of just a cup. My kitchen was a mess and my ego was bruised. But hey, I tried one anyway and they were still kinda tasty, just…soggy. That failure made me determined to get it right, and now these cookies are my absolute favorite fall treat to share with friends.

Recipe Card

Recipe Title	Pumpkin Chocolate Chip Cookies Recipe
Servings	24 cookies
Prep Time	15 minutes
Cooking Time	12-14 minutes
Calories	approx. 180 per cookie

Ingredients

2 cups all-purpose flour
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup pure pumpkin puree (not pie filling!)
1 1/2 cups semi-sweet chocolate chips

That pumpkin puree note is there because I messed it up once. I grabbed the pie filling by accident and the cookies were way too sweet and just weird. Also, make sure your butter is actually softened. I’ve tried to microwave it to speed things up and ended with a melted butter puddle that made the dough super greasy. Just leave it on the counter for an hour, trust me.

Directions

Preheat your oven to 350°F (175°C) and line some baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
In a bigger bowl, cream the softened butter and both sugars together until it’s light and fluffy.
Beat in the egg and vanilla extract until everything is just combined.
Mix in the pumpkin puree. Don’t worry if it looks a little curdled, it’s fine.
Gradually add the dry ingredients to the wet ingredients, mixing on low until no flour streaks remain.
Fold in the chocolate chips with a spatula.
Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart.
Bake for 12-14 minutes, or until the edges are just starting to turn golden.
Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

The biggest lesson I learned the hard way is in step 8. I used to just plop the dough on the sheet. Then I wondered why I had one giant cookie. You gotta give them space to spread out! Also, that note about them looking a little curdled when you add the pumpkin? That freaked me out the first time. I thought I ruined it and almost started over. But it all comes together once you add the flour.

I love making a double batch of these pumpkin chocolate chip cookies and freezing half the dough. It’s the ultimate easy dessert for when friends pop over unexpectedly. Just scoop the dough onto a sheet, freeze the balls solid, and then toss them in a freezer bag. Then you can bake a few fresh cookies anytime you want. They are the definition of comfort food for me now.

My family goes nuts for these, especially my nephew. He calls them “Halloween cookies” and always tries to pick out all the chocolate chips first. They’re so soft and cakey, which is perfect for the little ones. And the leftovers (if there are any!) stay surprisingly moist for days in an airtight container. They never last that long in my house, though.

If I were to change one thing next time, I might try adding a little oats for some texture. I saw that in another recipe once and I’m curious. But honestly, this version is a family favorite for a reason. It’s simple, it works, and it fills the house with the most amazing smell of pumpkin and spice.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
180	26g	8g	2g

Okay, so they’re not a health food, but it’s a cookie! I have tried to make them a bit lighter by using applesauce instead of some of the butter. It works, but the texture is more muffin-like and they don’t spread as much. For my friends who are gluten-free, a 1-to-1 gluten-free flour blend works pretty well here, just don’t over-mix the dough.

Ingredient Swaps

Ingredient	Substitution
All-purpose flour	Gluten-free 1-to-1 baking flour
Semi-sweet chips	Milk chocolate or white chocolate chips
Pumpkin pie spice	1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger
Butter	1/2 cup coconut oil (solid)

I’ve tried most of these swaps. The gluten-free flour works great. Swapping the chocolate chips is fun—white chocolate chips make them taste like a pumpkin white chocolate dream. But the coconut oil swap was a learning experience. I didn’t get it solid enough and the cookies were a greasy disaster. If you use it, make sure it’s the consistency of softened butter, not liquid.

Tips

Use a cookie scoop! It makes all the dough balls the same size so they bake evenly.
Don’t skip the parchment paper. I did once to save time on dishes and spent 20 minutes scrubbing the pan.
Let them cool on the pan for a full 5 minutes. They’re too soft to move right out of the oven and will fall apart.
If your dough seems too wet or sticky, pop it in the fridge for 30 minutes. This helps a ton.

The cookie scoop tip is my number one. I used to use two spoons and my cookies were all different sizes. The tiny ones would burn and the big ones would be raw in the middle. It was a mess. A cheap scoop from the store changed my cookie game forever. Seriously, just get one.

FAQ

Why are my cookies so cakey and not flat and chewy?
That’s just how these cookies are! The pumpkin adds so much moisture that they bake up soft and cake-like, almost like little pumpkin muffin tops. If you want them flatter, you could try reducing the pumpkin by a tablespoon or two, but I love their cakey texture.

Can I use fresh pumpkin puree?
You can, but I find the canned stuff is more consistent. I made my own puree from a sugar pumpkin one year and it was much more watery. I had to drain it in a cheesecloth for what felt like forever. The can is just easier and gives you reliable results every time.

My dough is really sticky. What did I do wrong?
You probably didn’t do anything wrong! The dough is naturally pretty sticky because of the pumpkin. That’s why I recommend chilling it if it’s hard to handle. Also, just make sure you measured your flour correctly. Fluff it up in the bag before you scoop and level it off. Scooping right into the bag packs the flour down and you end up with too much.

That’s everything I know about making Pumpkin Chocolate Chip Cookies! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.