If you’re looking to fill your kitchen with the warm aroma of autumn and treat yourself to the perfect blend of cozy spices and decadent sweetness, these Classic Pumpkin Chocolate Chip Cookies will win your heart. With their incredibly soft, cake-like texture and irresistible bursts of melty chocolate chips, they’re a delightful twist on the traditional cookie everyone loves. The combination of real pumpkin puree and aromatic spices makes these cookies taste like a sweet bite of fall in every mouthful — and best of all, they’re as easy to make as they are delicious!
Ingredients You’ll Need
Classic Pumpkin Chocolate Chip Cookies come together with basic pantry ingredients — each playing a crucial role in building all that flavor and texture! Don’t skip any of these, because every component brings something special, from rich caramel notes to bold spice and gooey chocolate.
- Unsalted butter (1/2 cup, softened): Creamed butter creates a soft, tender base and lets the spices shine.
- Granulated sugar (1/2 cup): Gives the cookies structure and balances the spices with sweetness.
- Brown sugar, packed (1/2 cup): Adds moisture and deep caramel tones—don’t substitute this one!
- Vanilla extract (1 teaspoon): Brings warmth and rounds out the flavors.
- Canned pumpkin puree (1/2 cup): The star ingredient! It keeps the cookies moist and delivers that signature autumn flavor.
- Large egg (1): Binds everything together for a pillow-soft texture.
- All-purpose flour (1 1/2 cups): The foundation that gives the cookies structure.
- Baking powder (1/2 teaspoon): Helps the cookies rise for that soft, cakey crumb.
- Baking soda (1/2 teaspoon): Adds lightness and ensures the cookies don’t turn out dense.
- Salt (1/4 teaspoon): Enhances all the sweet, spiced flavors so nothing falls flat.
- Ground cinnamon (1 teaspoon): The classic cozy spice — it’s essential for that autumn aroma.
- Ground nutmeg (1/2 teaspoon): Adds warmth and a subtle nutty sweetness.
- Ground ginger (1/4 teaspoon): Brings a gentle zing without overpowering the other spices.
- Ground cloves (1/4 teaspoon): Just a touch makes the spice profile deeper and richer.
- Semi-sweet chocolate chips (1 cup): The ultimate finishing touch, offering rich chocolate pockets in every bite!
How to Make Classic Pumpkin Chocolate Chip Cookies
Step 1: Prep Your Workspace
Before diving into the mixing and baking, preheat your oven to 350°F and line your baking sheets with parchment paper. This simple prep step helps prevent sticking and ensures your cookies bake up evenly (and cleanup will be a breeze!). Set out your ingredients to bring them closer to room temperature for easier mixing.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture looks light, creamy, and fluffy. This step introduces air, which is key for those delightfully soft centers. Give it a good 2-3 minutes with a hand mixer or stand mixer for the best results.
Step 3: Mix in Pumpkin, Vanilla, and Egg
Add the vanilla extract, pumpkin puree, and egg to the butter-sugar mixture. Blend until smooth and fully combined. Don’t worry if it looks a bit loose or curdled at this stage — once you add the dry ingredients, it’ll all come together beautifully! This is where the magic of Classic Pumpkin Chocolate Chip Cookies begins.
Step 4: Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures the leaveners and spices are evenly distributed, so each bite of cookie has that perfect cozy balance.
Step 5: Bring It All Together
Gradually add the dry ingredients to your wet mixture. Stir just until combined; be careful not to overmix, which could make the cookies tough. The dough will look thick and sticky — perfect for scooping! Gently fold in the semi-sweet chocolate chips to evenly disperse gooey chocolate throughout the batter.
Step 6: Scoop and Bake
Drop heaping tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to leave enough room for spreading. Bake for 10 to 12 minutes, or until the edges look set but the centers are soft and cakey (don’t overbake — they’ll firm up as they cool!). Let them rest on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling.
How to Serve Classic Pumpkin Chocolate Chip Cookies
Garnishes
Kick your Classic Pumpkin Chocolate Chip Cookies up a notch by sprinkling a little flaky sea salt over the tops as soon as they come out of the oven. For a festive look, add a few extra chocolate chips to the tops before baking, or dust with a touch of powdered sugar once cooled. These simple touches make your cookies look bakery beautiful (and taste even more amazing).
Side Dishes
Pair these cookies with classic autumn beverages like hot apple cider, chai tea, or your favorite pumpkin spice latte. For a dessert platter, serve alongside spiced nuts, candied pecans, or fresh apple slices for a fall-inspired treat that balances sweetness with crunch and fruitiness.
Creative Ways to Present
Make a DIY dessert platter by stacking Classic Pumpkin Chocolate Chip Cookies in a rustic basket lined with a pretty napkin, or tie a stack with baker’s twine for adorable edible gifts. For extra fun, sandwich two cookies together with cream cheese frosting for a pumpkin “whoopie pie” twist that adults and kids will love!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, keep your Classic Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. Their moist, cake-like texture holds up beautifully, but if your kitchen is especially humid, consider adding a sheet of parchment between layers to prevent sticking.
Freezing
These cookies freeze like a dream! Arrange the cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to 2 months. You can also freeze unbaked dough balls for fresh-baked cookie bliss anytime.
Reheating
To bring frozen Classic Pumpkin Chocolate Chip Cookies back to life, set them at room temperature for 15-20 minutes. For that just-baked warmth, pop them in a 300°F oven for 3-4 minutes or give them a quick zap in the microwave (about 10 seconds).
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just be sure to drain any excess liquid from homemade puree so your cookie dough doesn’t turn out too wet. You want a thick, smooth consistency for the best Classic Pumpkin Chocolate Chip Cookies.
Why are my cookies cakey and not chewy?
These cookies are meant to be soft and cake-like thanks to the pumpkin puree and the proportions in the recipe. If you like a slightly chewier texture, try blotting your pumpkin with a paper towel before adding, or reduce the amount of pumpkin just a bit.
Can I substitute different chocolate chips or add nuts?
Definitely! Feel free to use milk chocolate, white chocolate, or even dark chocolate chips. Chopped pecans or walnuts also make a tasty addition, lending a lovely crunch that pairs perfectly with pumpkin and spice.
How do I keep these cookies from sticking together?
Let the cookies cool completely before stacking and store with layers of parchment or wax paper between each row in your container. This keeps the soft cookies from sticking and helps them stay bakery-fresh.
Can I double the recipe for a party?
Yes, this recipe doubles beautifully! Just make sure to give your mixer a break between batches and use multiple baking sheets so you don’t overcrowd the oven. Classic Pumpkin Chocolate Chip Cookies are perfect for sharing with a crowd.
Final Thoughts
You’re going to fall in love with how easy and irresistibly delicious these Classic Pumpkin Chocolate Chip Cookies are — they truly are the taste of autumn in every bite. If you’ve never tried baking with pumpkin, this recipe is the happiest place to start, whether for a cozy night in or sharing with friends. Give them a try and let the magic of spiced pumpkin and chocolate bring a little extra joy to your day!
Print
Classic Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect combination of pumpkin and chocolate with these soft and flavorful Classic Pumpkin Chocolate Chip Cookies. They’re a delightful treat for the fall season or any time you’re craving a delicious cookie.
Ingredients
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1 large egg
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in the vanilla, pumpkin puree, and egg until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Bake: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes or until the edges are set and the centers are slightly soft.
- Cool: Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are soft and cake-like due to the pumpkin.
- For chewier cookies, blot the pumpkin puree with a paper towel to remove excess moisture.
- Store in an airtight container for up to 5 days.
Your email address will not be published. Required fields are marked *