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Pumpkin Chocolate Chip Cookies
Isabella

Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are soft, chewy, and full of cozy pumpkin spice flavor with melty chocolate chips. They’re the perfect fall treat — simple to make, irresistibly comforting, and ideal for sharing at any autumn gathering.
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Prep Time 45 minutes
Cook Time 13 minutes
Total Time 58 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients:
  • 2 cups 240 g all-purpose flour – spooned and leveled
  • 2 tsp pumpkin pie spice – for that cozy fall aroma
  • 1 tsp baking soda – helps the cookies rise perfectly
  • ½ tsp kosher salt – balances sweetness
  • Wet Ingredients:
  • 1 cup 2 sticks unsalted butter, softened – adds richness
  • ¾ cup 160 g packed brown sugar – for depth and moisture
  • ½ cup 100 g granulated sugar – for balanced sweetness
  • 1 large egg – binds everything together
  • ¾ cup pumpkin purée – use 100% pure pumpkin not pie filling
  • 2 tsp pure vanilla extract – enhances flavor
  • Add-Ins:
  • 1½ cups semisweet chocolate chips – or swap for dark chocolate for a richer taste

Method
 

  1. Step 1: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until evenly combined.
  2. Step 2: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer on medium-high speed until light and fluffy, about 2–3 minutes.
  3. Step 3: Add the egg, pumpkin purée, and vanilla extract, and mix until fully combined. The mixture may appear slightly curdled — that’s normal.
  4. Step 4: Reduce mixer speed to low and gradually add the dry ingredients. Mix until just combined. Fold in the chocolate chips with a spatula.
  5. Step 5: Cover the dough and chill in the refrigerator for at least 30 minutes to prevent spreading during baking.
  6. Step 6: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and scoop the dough into 1-inch balls spaced 2 inches apart.
  7. Step 7: Bake for 11–13 minutes, until puffed and lightly golden around the edges. The centers should look slightly underbaked — they’ll finish setting as they cool.
  8. Step 8: Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for the perfect gooey chocolate bite!

Notes

• Blot pumpkin purée to remove excess moisture for chewy cookies.
• Sprinkle a pinch of sea salt before baking for a gourmet touch.
• Try white or dark chocolate chips for variety.
• Chill the dough for thicker, bakery-style cookies.
• Store at room temperature up to 5 days or freeze dough up to 3 months.