Pumpkin Chocolate Chip Cookies

Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (240 grams) pumpkin puree; 1 ¾ cups (219 grams) all-purpose flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ¾ teaspoon fine sea salt; 1 ½ teaspoons pumpkin spice; ½ cup (113 grams) unsalted butter, room temperature; ¾ cup (150 grams) light brown sugar; ½ cup (100 grams) granulated sugar; 1 egg, room temperature; 2 teaspoons vanilla bean paste or vanilla extract; ½ cup (90 grams) semi-sweet chocolate, chopped; ½ cup (90 grams) milk chocolate, chopped

By:

Sarah

Published:

October 13, 2025

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Crafting The Best Pumpkin Chocolate Chip Cookies is not just about following a recipe; it’s about creating a delightful experience that wraps you in the warm, comforting embrace of fall. Imagine the aroma of fresh cookies wafting through your home, inviting family and friends to gather around. These cookies are soft, sweet, and a little chewy, combining the gentle flavors of pumpkin with the rich decadence of chocolate. Whether you’re looking for a cozy snack or something special to share at your next gathering, this recipe fits the bill. Plus, they’re so easy to make that you’ll feel like a pro baker in no time. So grab your apron and let’s get started!

Why This Recipe Works

Crafting the perfect pumpkin chocolate chip cookies hinges on balancing moisture and flavor. By drying out the pumpkin puree, we enhance its rich taste while ensuring the cookies maintain the ideal soft and chewy texture. The combination of semi-sweet and milk chocolate intensifies the flavors, creating a delightful treat. This process not only makes your cookies taste amazing but also keeps them from being too cake-like. You want a cookie that stands up to a glass of milk, and this recipe achieves just that.

Why You’ll Love This The Best Pumpkin Chocolate Chip Cookies

These cookies encapsulate the essence of fall with their aromatic spices and soft, warm bite. It’s a seasonal favorite that blends the comforting taste of pumpkin with the sweetness of chocolate, making it a perfect addition to any gathering or cozy evening at home. Picture yourself enjoying one with a hot cup of coffee, and you’ll understand why everyone loves them. If you’re looking for something to bring new energy to your fall baking, these cookies are the way to go!

Ingredients

1 cup (240 grams) pumpkin puree
1 ¾ cups (219 grams) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon fine sea salt
1 ½ teaspoons pumpkin spice
½ cup (113 grams) unsalted butter, room temperature
¾ cup (150 grams) light brown sugar
½ cup (100 grams) granulated sugar
1 egg, room temperature
2 teaspoons vanilla bean paste or vanilla extract
½ cup (90 grams) semi-sweet chocolate, chopped
½ cup (90 grams) milk chocolate, chopped

Preparing the Pumpkin Purée

Moisturizing the Pumpkin

Start by spreading the pumpkin puree evenly on a plate. Using a stack of paper towels, gently press against the puree to absorb excess moisture. This is a crucial step, as it concentrates the flavors and helps the final cookies achieve the right texture. Repeat the process until the pumpkin feels noticeably drier, yielding about 1/3 cup (75-80 grams) of concentrated pumpkin.

Mixing Dry Ingredients

Combining the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, sea salt, and pumpkin spice until well combined. Take your time here, ensuring each ingredient is evenly mixed. Setting this mixture aside is essential; it will play a vital role in creating the cookie’s structure.

Creaming the Butter and Sugars

Mixing Wet Ingredients

In a separate bowl, beat the room temperature butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. The goal is to achieve a light, fluffy texture that will help aerate the cookies. Once combined, incorporate the egg and vanilla bean paste (or vanilla extract) into the creamed mixture. This adds richness and flavor, elevating the cookies to new heights.

Combining Wet and Dry Mixtures

Forming the Cookie Dough

Now comes the fun part! Add the prepared pumpkin puree to the wet mixture and mix until fully blended. Gradually incorporate the dry ingredients along with the chopped chocolate, stirring just until a dough forms. Try not to over mix here; you want to keep the cookie dough tender.

Chilling the Cookie Dough

Resting for Best Results

Cover the bowl with plastic wrap and place the cookie dough in the refrigerator to chill for at least one hour. Chilling helps the flavors meld together and affects the cookie’s texture positively. Plus, it makes the cookie dough easier to handle, so don’t skip this step!

Baking the Cookies

Determining Baking Conditions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. When your dough is ready, scoop the chilled dough using a large cookie scoop, measuring about 1/4 cup (80-85 grams) per cookie. Make sure to space your scoops a few inches apart on the prepared baking sheet to allow for spreading.

Achieving the Perfect Bake

Bake the cookies for about 12-15 minutes until the edges are set and golden brown while still maintaining soft centers. The key here is to keep an eye on them. Allow the cookies to cool on the baking pan for 5 minutes before transferring them to a cooling rack. This cooling period helps set the cookie structure.

Serving Suggestions

Serve these cookies warm with a glass of cold milk or a generous dollop of whipped cream on the side. They also pair beautifully with a hot cup of spiced chai or coffee, making them a delightful treat at any time of day. Want to impress your guests? Present your cookies on a pretty plate, and watch them vanish!

Tips for Success

Ensure butter is at room temperature for easier creaming. This can make a big difference in texture.
Let the cookie dough thoroughly chill to achieve the desired texture. It really is worth the wait!
Don’t overbake; remove cookies when edges are set but centers remain soft. Trust your instincts!

Variations

Feeling adventurous? Here are some fun variations to try:
– Replace semi-sweet chocolate with dark chocolate for a richer taste.
– Add nuts like pecans or walnuts for added crunch.
– Introduce white chocolate chips for a sweeter flavor twist. Each variation offers a new way to enjoy these cookies.

Storage Tips

Store cookies in an airtight container at room temperature for up to one week or freeze for a longer shelf life. If you choose to freeze, allow frozen cookies to thaw at room temperature before enjoying. They’ll taste as fresh as the day you made them!

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but make sure to cook and properly dry the fresh pumpkin before using it.

2. How do I make the cookies chewy instead of cakey?
Avoid overmixing the dough and refrain from adding too much flour; these little actions go a long way.

3. Can I substitute the all-purpose flour with a gluten-free option?
Yes, you can use a gluten-free 1:1 baking flour blend with great results!

4. How can I ensure my cookies don’t spread too much while baking?
Chilling the dough is essential to prevent spreading. Remember to chill for at least an hour.

5. How long can I store pumpkin chocolate chip cookies?
They can be stored in an airtight container at room temperature for about a week or frozen for up to three months.

Craving the taste of fall? These pumpkin chocolate chip cookies are not just a treat; they’re an experience that can be enjoyed at any gathering. With their unique blend of flavors and comforting texture, they truly deserve a place in your baking repertoire. So gather your ingredients, follow this simple guide, and indulge in the heartwarming taste of The Best Pumpkin Chocolate Chip Cookies. Happy baking!