If you’re searching for an irresistibly cozy treat that captures all the best flavors of autumn, Classic Pumpkin Chocolate Chip Cookies are the answer. Each bite offers the perfect balance of sweet pumpkin, warm spices, and gooey chocolate chips, resulting in a cookie that’s fluffy, soft, and absolutely delightful. Whether you bake them for a fall gathering or simply as an afternoon pick-me-up, these cookies bring comfort and joy to any table, disappearing quickly with smiles all around.
Ingredients You’ll Need
Each ingredient in Classic Pumpkin Chocolate Chip Cookies plays a special role—from the rich brown sugar to the aromatic spices—building layers of flavor and creating that iconic pillowy, melt-in-your-mouth texture. Grab these easy-to-find essentials and you’ll be on your way to the ultimate fall treat.
- Unsalted butter (1/2 cup, softened): Lends richness and keeps the cookies tender and soft.
- Brown sugar (1/2 cup): Deepens the flavor with caramel-like notes and extra moisture.
- Granulated sugar (1/4 cup): Adds structure and just the right sweetness.
- Vanilla extract (1 teaspoon): Brings out the best in both the pumpkin and chocolate, enhancing aroma.
- Pumpkin purée (1/2 cup): Delivers moistness, flavor, and that beautiful orange hue.
- Large egg (1): Holds everything together while keeping the cookies airy.
- All-purpose flour (1 1/2 cups): Provides the base for the perfect cookie structure.
- Baking soda (1/2 teaspoon): Gives a gentle lift, so the cookies rise beautifully.
- Baking powder (1/2 teaspoon): Works in tandem with baking soda for an irresistibly soft crumb.
- Salt (1/2 teaspoon): Balances the sweetness and pumps up all the flavors.
- Ground cinnamon (1 teaspoon): Warms up every bite with cozy spice.
- Ground nutmeg (1/2 teaspoon): Adds subtle, earthy depth that complements pumpkin perfectly.
- Ground cloves (1/4 teaspoon): Infuses a hint of spicy warmth—just enough to round out the spice mix.
- Semi-sweet chocolate chips (1 cup): Melts into gooey pockets, offering rich chocolate in every bite.
How to Make Classic Pumpkin Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking and to make cleanup a breeze. This simple step ensures even baking and that perfect, soft cookie bottom we all love.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a sturdy spatula until the mixture becomes light and fluffy—this aeration is key to a melt-in-your-mouth Classic Pumpkin Chocolate Chip Cookie.
Step 3: Add Pumpkin, Vanilla, and Egg
Beat in the vanilla extract, then add the pumpkin purée and large egg. Mix just until everything is combined and smooth. This brings essential moisture and flavor to your dough, setting the stage for soft, tender cookies.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Blending these dry ingredients first ensures that your spices are distributed evenly and the leaveners work their magic.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently. Mix until just combined—overmixing can lead to dense cookies, and we’re aiming for those cake-like, fluffy Classic Pumpkin Chocolate Chip Cookies!
Step 6: Fold in the Chocolate Chips
Switch to a spatula and fold in the semi-sweet chocolate chips. Make sure they’re well-dispersed so every spoonful of dough gets its fair share of chocolatey goodness.
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between cookies. Bake for 10–12 minutes, until the edges are just turning golden and the centers look set. This modest bake time delivers that signature soft, cake-like cookie center.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them firm up just enough to be handled, but don’t wait too long—they’re sensational slightly warm!
How to Serve Classic Pumpkin Chocolate Chip Cookies
Garnishes
For an extra touch of autumn flair, dust your cookies with a light sprinkle of cinnamon sugar or a whisper of powdered sugar. If you’re feeling fancy, a drizzle of melted chocolate or a few extra chocolate chips gently pressed on top right as they come out of the oven adds that wow factor.
Side Dishes
Serve these cookies with a cold glass of milk for classic nostalgia, or pair with a hot mug of chai or pumpkin spice latte for a cozy afternoon treat. If you’re hosting brunch, Classic Pumpkin Chocolate Chip Cookies add sweetness and spice to any spread alongside fresh fruit or a dollop of whipped cream.
Creative Ways to Present
Stack cookies in a rustic basket lined with a festive napkin for a homey touch, or arrange them on a cake stand with mini pumpkins and fall leaves for a show-stopping dessert table centerpiece. If you’re gifting, wrap them in clear bags tied with twine for a heartwarming, homemade treat.
Make Ahead and Storage
Storing Leftovers
To keep your Classic Pumpkin Chocolate Chip Cookies soft, store them in an airtight container at room temperature. They stay fresh and pillowy for up to five days—if they last that long!
Freezing
These cookies freeze beautifully. Pop cooled cookies in a freezer-safe bag or container, separating layers with wax paper. Alternatively, freeze the unbaked dough as pre-portioned scoops so you can bake up a fresh batch whenever the craving hits.
Reheating
Gently warm leftover cookies in the microwave for 10–15 seconds to bring back that just-baked aroma and gooey chocolate texture. For larger batches, use a low oven (about 300°F) and heat for a few minutes until they’re soft and warm again.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just make sure your homemade purée is well-drained and smooth so it blends seamlessly into the dough. Excess moisture can change the texture, so a quick blot with paper towels helps.
How can I make my Classic Pumpkin Chocolate Chip Cookies firmer?
If you prefer a slightly chewier texture, simply chill the cookie dough for about 30 minutes before scooping and baking. This helps the cookies hold their shape and develop firmer edges.
Are these cookies safe for those with nut allergies?
Yes, the base recipe for Classic Pumpkin Chocolate Chip Cookies is nut-free! Always check labels on chocolate chips and other ingredients to ensure they’re processed in nut-free facilities if allergies are a concern.
Can I use white whole wheat or gluten-free flour?
You can substitute white whole wheat flour for a nuttier flavor and more fiber, though the cookies may be slightly denser. For gluten-free baking, use an all-purpose gluten-free flour blend for best results and check for any needed adjustments in binding or moisture.
Why are my cookies cakey instead of chewy?
Classic Pumpkin Chocolate Chip Cookies are meant to be soft and cake-like, thanks to the pumpkin purée and leaveners. For a chewier result, reduce the baking powder slightly and don’t overmix once the flour is added.
Final Thoughts
There’s something just magical about Classic Pumpkin Chocolate Chip Cookies—every batch turns ordinary days into special occasions. I hope you’ll give them a try and share them with friends, family, or simply savor them yourself! Happy baking!
Print
Classic Pumpkin Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Classic Pumpkin Chocolate Chip Cookies are the perfect treat for fall. Soft, cake-like cookies filled with pumpkin flavor and studded with chocolate chips, they are sure to become a favorite in your household.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin purée
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, cream together butter and sugars until light and fluffy. Beat in vanilla, pumpkin, and egg until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in chocolate chips.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheet. Bake for 10–12 minutes until edges are lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a firmer texture, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
