pumpkin chocolate cookie recipe

Written ByJenny Smyth Posted on
pumpkin chocolate cookie recipe
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The Best pumpkin chocolate cookie recipe

I’m so excited to share my favorite pumpkin chocolate cookie recipe with you all. I’ve been making these cookies for years, and they’re always a hit with my family and friends. The combination of the warm spices, the richness of the chocolate, and the sweetness of the pumpkin is just perfect.

And the best part? They’re actually pretty good for you too, thanks to the use of whole wheat flour and minimal added sugars. My kids love helping me in the kitchen, and this recipe is one of their favorites to make.

We’ll often make a batch on a Sunday afternoon and enjoy them all week long. I’ve even been known to sneak a few into my husband’s lunchbox when he’s on-the-go. But let’s be real, who doesn’t love a good cookie?

The smell of these babies baking in the oven is just heavenly, and it’s one of my favorite parts of the holiday season. I’ve experimented with different types of chocolate chips over the years, but semi-sweet is my go-to. It adds just the right amount of depth to the cookies without overpowering them.

And have you ever noticed how some cookie recipes can be super finicky? Not this one! These babies turn out perfectly every time, no matter what temperature or humidity level we’re dealing with.

I’ve even shared this recipe with friends who swear by it now too.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

4.7 from 1368 votes

These Pumpkin Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, infused with warm pumpkin spices and chewy chocolate chips. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup canned pumpkin puree

For the Add-Ins

1 cup semisweet chocolate chips

👨‍🍳Directions

1Preheat oven to 350 degrees F.
2Line a baking sheet with parchment paper and set aside.
3In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy.
5This should take about 2 to 3 minutes.
6Beat in the egg and vanilla extract until well combined.
7Scrape down the sides of the bowl as needed.
8Stir in the pumpkin puree until fully incorporated.
9The batter will be thick.
10Add the dry ingredients to the wet ingredients and mix just until combined.
11Fold in the chocolate chips until evenly distributed.
12Using a spoon or small ice cream scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
13Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
14The centers may still look soft, but that is okay, they will firm up as they cool.
15Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
16This will make them easier to handle and prevent them from breaking apart.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 4g

📝Notes

Tips: For a fun twist, try adding 1/2 cup of chopped pecans or walnuts to the dough for added crunch and texture.

Watch Video Of How Pumpkin Chocolate Chip Cookies Works

These pumpkin chocolate cookies are a staple in our household, and I’m sure they’ll become one in yours too! They’re perfect for any occasion – whether it’s a holiday party, a family gathering, or just a Tuesday afternoon snack attack.

And because they’re so easy to make ahead and freeze, we can enjoy them all week long without getting bored with the same old thing. One tip: be sure to store them in an airtight container at room temperature for up to 5 days – or freeze them for longer storage if needed.

❓ Frequently Asked Questions About Pumpkin Chocolate Chip Cookies

Q: Can I use milk chocolate chips instead of semi-sweet?

Yes, you can definitely use milk chocolate chips if that’s what you have on hand! Just keep in mind that they’ll give your cookies a slightly sweeter flavor.

Q: How do you store these cookies once they’re baked?

We like to store them in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can also freeze them for up to 2 months.

Q: Can I make these cookies gluten-free?

Yes, you can easily make these cookies gluten-free by substituting the whole wheat flour with a 1:1 ratio of gluten-free flour.

Q: Do I need to chill the dough before baking?

Nope! You can bake these cookies as soon as they’re mixed together.

Q: What’s the best way to reheat these cookies?

We like to reheat them in the oven at 350°F (175°C) for about 5-7 minutes, or until they’re nice and warm again.

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