If you’re on the hunt for a cozy, irresistible treat that combines the warm flavors of autumn with a classic sweet twist, look no further than this Classic Pumpkin Chocolate Chip Cookies Recipe. These cookies capture the perfect balance of tender pumpkin-infused dough studded generously with melty chocolate chips. Every bite feels like a soft, spiced hug that’s just the right kind of comforting. Whether you’re baking for a festive gathering or a casual snack, these cookies are sure to become a beloved staple in your recipe box.
Ingredients You’ll Need
This Classic Pumpkin Chocolate Chip Cookies Recipe shines because of its simple but thoughtfully chosen ingredients. Each one plays a crucial role, from providing moisture and spice to adding that melt-in-your-mouth texture and sweet burst of chocolate.
- 1/2 cup unsalted butter, softened: Creates a rich, tender base that helps the cookies hold their shape while staying soft.
- 1/2 cup granulated sugar: Adds sweetness and helps create a slight crispness on the edges.
- 1/2 cup brown sugar, packed: Brings deeper caramel notes and keeps the cookies chewy.
- 1/2 cup pumpkin purée: The star ingredient that infuses moisture and those signature fall flavors.
- 1 large egg: Binds all ingredients together and adds a bit of richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
- 1 1/2 cups all-purpose flour: Provides structure and balance to the dough.
- 1 teaspoon baking soda: Gives the cookies a gentle lift for a light texture.
- 1 teaspoon ground cinnamon: Adds classic autumnal spice warmth that pairs perfectly with pumpkin.
- 1/2 teaspoon ground nutmeg: Introduces a subtle earthy sweetness.
- 1/4 teaspoon ground cloves: Delivers a hint of bold spice complexity.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup semi-sweet chocolate chips: Melts into gooey pockets of chocolate heaven in every bite.
How to Make Classic Pumpkin Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze. Setting up this way ensures your cookies bake evenly and come out perfectly every time.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture looks light, fluffy, and dreamy. This step is key because it introduces the air that helps the cookies rise up beautifully while delivering that melt-in-your-mouth texture.
Step 3: Combine Wet Ingredients
Mix in the pumpkin purée, egg, and vanilla extract until everything is well incorporated and silky smooth. The pumpkin adds wonderful moisture, so your cookies stay soft, and the vanilla ties all the flavors together with a warm fragrance.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This aromatic spice blend is what gives this Classic Pumpkin Chocolate Chip Cookies Recipe its distinct, cozy flavor so don’t skip this step!
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender. Then fold in the chocolate chips carefully—each one will be a little melting burst of happiness!
Step 6: Scoop and Bake
Drop spoonfuls of dough onto the parchment-lined sheets, spacing them about 2 inches apart to allow for spreading. Pop them into your preheated oven and bake for 10-12 minutes until the cookie edges are golden and the centers are set but still soft. Getting this perfect bake is what makes the Classic Pumpkin Chocolate Chip Cookies Recipe truly irresistible.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. This cooling time helps them set without losing their softness. Once cooled, grab one and enjoy the warm, spicy chocolatey goodness!
How to Serve Classic Pumpkin Chocolate Chip Cookies Recipe
Garnishes
Sprinkling a tiny pinch of flaky sea salt on top just before baking brings out the sweetness and adds a delightful contrast. For an extra festive touch, you can drizzle melted white chocolate over the cooled cookies or dust with a light sprinkle of powdered sugar.
Side Dishes
This cookie pairs spectacularly with a warm mug of chai tea, hot apple cider, or even a classic latte. The spicy, sweet notes in the drink beautifully complement the pumpkin-infused cookie flavors, creating a cozy parfait of taste and comfort.
Creative Ways to Present
For a charming autumn party, stack these cookies on a rustic wooden board alongside bowls of whipped cream or cream cheese frosting for dipping. You can also sandwich two cookies with a layer of pumpkin buttercream in the middle for an indulgent twist that will wow your friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They stay soft and delicious for up to four days, making them perfect for baking in advance or sharing with loved ones throughout the week.
Freezing
If you want to save some for later, freeze the unbaked cookie dough balls on a tray, then transfer them to a freezer-safe container. You can bake them straight from frozen, just add a couple of extra minutes to the bake time. Baked cookies also freeze well—just thaw at room temperature before enjoying.
Reheating
To bring back that fresh-baked warmth, pop your cookie in the microwave for about 10 seconds or warm it briefly in a 300°F oven for 3-5 minutes. This makes the chocolate melty again and revives that irresistible soft texture.
FAQs
Can I substitute canned pumpkin for fresh pumpkin purée?
Absolutely! Canned pumpkin purée is actually what most recipes use. Just make sure you’re using pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
What if I don’t have all the spices like nutmeg or cloves?
You can still make the cookies without them, but the flavor won’t be as deeply spiced. Cinnamon alone provides a lovely warmth, so you can adjust based on what you have handy.
Can I use milk chocolate or dark chocolate chips instead?
Yes, feel free to swap in milk or dark chocolate chips according to your preference. Each type offers a different chocolatey experience, so pick the one that excites your taste buds the most.
Are these cookies gluten-free?
This Classic Pumpkin Chocolate Chip Cookies Recipe uses all-purpose flour, so it’s not gluten-free by default. However, you can experiment by substituting a gluten-free flour blend designed for baking to make it work.
How do I keep these cookies soft instead of crunchy?
Using pumpkin purée helps keep them wonderfully soft and moist. Also, avoid overbaking—take them out as soon as the edges turn golden and the centers look set but still soft.
Final Thoughts
There’s something truly magical about the way pumpkin and chocolate come together in this Classic Pumpkin Chocolate Chip Cookies Recipe. They’re soft, bursting with cozy spices, and just sweet enough to satisfy any craving. I can’t wait for you to try making these at home and experience that perfect fall flavor hug. Once you do, I’m sure these cookies will become your go-to treat for any season!
Print
Classic Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Classic Pumpkin Chocolate Chip Cookies combine the warm spices of fall with moist pumpkin puree and rich semi-sweet chocolate chips, creating a soft and flavorful treat perfect for autumn or anytime you crave a seasonal twist on traditional chocolate chip cookies.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Pumpkin and Flavorings: Mix in the pumpkin purée, egg, and vanilla extract until the ingredients are fully combined and smooth, contributing moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the spices and leavening agent.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen cookies. Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Portion Dough: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookie edges are golden and the centers are set but still soft, indicating perfect doneness.
- Cool: Let the cookies cool on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely, which helps maintain their soft texture.
Notes
- Make sure pumpkin purée is pure pumpkin, not pumpkin pie filling which contains added spices and sugar.
- Do not overmix the batter once dry ingredients are added to keep cookies tender.
- For extra flavor, you can sprinkle a pinch of flaky sea salt on top of each cookie before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
