Why You’ll Love This Recipe

This Pumpkin Chocolate Chip Cookie recipe is the ultimate comfort food, combining two beloved flavors—pumpkin and chocolate—into one irresistible treat. The soft, chewy texture and the warm spices are complemented by semi-sweet chocolate chips, creating a flavor combination that’s perfect for autumn. Whether you’re baking for Thanksgiving, a fall gathering, or just for your own enjoyment, these cookies will fill your kitchen with a cozy, inviting aroma. Plus, the dough can be frozen, making it easy to bake fresh cookies whenever you want.

Pumpkin Chocolate Chip Cookies Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin puree
¾ cup unsalted butter (room temperature)
½ cup brown sugar
1 cup granulated sugar
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 ½ cups semi-sweet chocolate chips

Directions

Place the pumpkin puree in a small saucepan and cook over medium heat for about 10 minutes, stirring frequently. Remove from heat and let it cool. The pumpkin should reduce down to between 2/3 and 3/4 cup.
Line a small baking sheet with parchment paper and set it aside.
In a large mixing bowl, cream the butter and sugars together until light and fluffy. Beat in the cooled pumpkin puree and vanilla extract until well combined.
In a small bowl, whisk together the flour, cornstarch, baking soda, salt, and pumpkin pie spice.
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
Scoop out about 2 tablespoons of cookie dough and roll it into balls. Using a cookie scoop helps maintain uniform cookie sizes. Place the dough balls on the prepared baking sheet, spacing them out evenly.
Cover the cookie dough balls with plastic wrap and freeze for at least 30 minutes (up to overnight). If freezing overnight, allow the dough balls to sit at room temperature for about 10 minutes before baking.
Preheat the oven to 350°F (175°C). Place the chilled dough balls on a parchment-lined baking sheet and bake for 10-12 minutes. For flatter cookies, gently press the dough balls down before baking.
The cookies should appear slightly under-baked. If desired, press a few additional chocolate chips into the tops of the cookies. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep time: 10 minutes
Cook time: 10-12 minutes
Freeze time: 30 minutes (or up to overnight)

Variations

Add-ins: You can add other ingredients like chopped nuts (e.g., pecans or walnuts), white chocolate chips, or dried cranberries for extra flavor and texture.
Spice adjustments: If you prefer a spicier flavor, feel free to increase the amount of pumpkin pie spice or add a pinch of cinnamon or nutmeg.
Vegan option: Swap the butter for a vegan alternative and use dairy-free chocolate chips to make these cookies vegan-friendly.

Storage/Reheating

Store your Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 1 week. To keep them fresh, you can also freeze the cookies in a single layer on a baking sheet before transferring them to a zip-top bag. Reheat cookies in the microwave for 10-15 seconds or in the oven at 300°F for about 5 minutes to restore their soft texture.

FAQs

1. How do I know when my pumpkin cookies are done baking?

Pumpkin cookies are done when they appear slightly under-baked and have a golden edge. They will continue to firm up as they cool on the baking sheet.

2. Can I make the cookie dough ahead of time?

Yes! You can prepare the cookie dough, roll it into balls, and freeze them. Just bake them straight from the freezer, adjusting the baking time by a couple of minutes.

3. Can I use canned pumpkin for these cookies?

Yes, canned pumpkin puree works perfectly for this recipe. Just make sure to use plain pumpkin puree, not pumpkin pie filling.

4. What is the best way to freeze the cookie dough?

After scooping and rolling the dough into balls, place them on a parchment-lined baking sheet and freeze for at least 30 minutes before transferring them to a zip-top bag. This prevents the dough from sticking together.

5. Can I use a different type of chocolate for these cookies?

Yes! While semi-sweet chocolate chips are the classic choice, you can use milk chocolate, dark chocolate, or even white chocolate chips for a unique twist.

6. How long can I freeze the cookie dough?

Cookie dough can be frozen for up to 3 months. Be sure to store it in an airtight container or zip-top bag to prevent freezer burn.

7. How do I prevent the cookies from spreading too much while baking?

Chilling the dough before baking helps to prevent the cookies from spreading too much. If you want thicker cookies, you can add a bit more flour.

8. Can I make these cookies without cornstarch?

Yes, you can omit the cornstarch, but it helps to create a softer, chewier texture. If you choose to leave it out, the cookies may be slightly less soft.

9. What can I do if my cookies are too dry?

If the cookies turn out dry, try adding a bit more pumpkin puree next time or slightly reducing the baking time. Make sure not to overmix the dough as this can also lead to dry cookies.

10. How can I make these cookies gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend and make sure your baking soda is gluten-free.

Conclusion

These Pumpkin Chocolate Chip Cookies are the perfect fall treat, blending the flavors of pumpkin and chocolate into one soft, chewy, and delicious cookie. With simple ingredients and easy-to-follow steps, you’ll have a batch of warm, comforting cookies in no time. Whether you’re baking for the holidays or just indulging in a seasonal snack, these cookies are sure to be a hit with friends and family alike. Enjoy!