Pumpkin Chocolate Chip Cookies: The Perfect Fall Treat 🍪🎃

Introduction

There’s just something magical about the fall season, isn’t there? 🍂 The crisp air, golden leaves, cozy sweaters, and of course—all things pumpkin! As soon as September hits, I’m the kind of person who rushes to stock up on pumpkin purée and spices. And one of the first things I bake every year? You guessed it: Pumpkin Chocolate Chip Cookies.

These cookies are the perfect blend of soft, pillowy pumpkin goodness and melty chocolate chips. Imagine a cross between pumpkin bread and a chewy chocolate chip cookie—that’s exactly what you get here. They’re cozy, comforting, and an instant hit at fall gatherings, bake sales, or even just with your afternoon coffee.

And let me tell you, once you try these, you’ll want to make them not just in the fall, but all year long! So grab your mixing bowl and let’s dive into this irresistible recipe.

Ingredients You’ll Need

Here’s what makes these Pumpkin Chocolate Chip Cookies so irresistible. I’ve also included some substitution ideas so you can easily adapt them to your needs.

Dry Ingredients:

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger

(Tip: You can also use 2 teaspoons of pumpkin pie spice instead of mixing individual spices.)

Wet Ingredients:

1 cup pumpkin purée (not pumpkin pie filling)
1 cup granulated sugar
½ cup light brown sugar, packed
½ cup unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
1 large egg
2 teaspoons pure vanilla extract

Mix-ins:

1 ½ cups semi-sweet chocolate chips (or dark chocolate for a richer flavor)

Substitution Ideas:

Gluten-Free: Swap all-purpose flour with a gluten-free 1:1 baking flour blend.
Vegan: Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). Use vegan butter or coconut oil and dairy-free chocolate chips.
Healthier: Use whole wheat flour or oat flour for a nuttier texture. Reduce sugar slightly and use dark chocolate chips.

Step-by-Step Instructions

Baking cookies should feel fun, not overwhelming! Here’s a simple guide to making your Pumpkin Chocolate Chip Cookies:

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

Step 3: Prepare Wet Ingredients

In a large bowl, whisk the pumpkin purée, granulated sugar, brown sugar, melted butter, egg, and vanilla until smooth and well combined.

Step 4: Combine Wet and Dry

Gradually add the dry mixture into the wet mixture, stirring just until combined. Don’t overmix—this helps keep the cookies soft and fluffy.

Step 5: Add Chocolate Chips

Fold in the chocolate chips gently. At this point, your kitchen will already smell like fall heaven!

Step 6: Scoop and Shape

Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be a little sticky—that’s normal.

Step 7: Bake to Perfection

Bake for 10–12 minutes, or until the edges are lightly golden and the tops look set. Remember, pumpkin cookies are naturally softer than regular cookies—they’ll firm up a little as they cool.

Step 8: Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Then grab one while it’s still warm, because melty chocolate + pumpkin spice = pure happiness.

Extra Tips for the Best Pumpkin Chocolate Chip Cookies

✨ Serving Suggestions:

Enjoy warm with a glass of cold milk or a pumpkin spice latte (yes, go all in on the fall vibes!).
Sandwich them with cream cheese frosting for a fun twist.
Serve alongside a fall dessert platter with apple pie and spiced nuts.

✨ Storage Advice:

Store cookies in an airtight container at room temperature for up to 5 days.
They also stay fresh longer in the fridge—up to 7 days.
Warm them for 10–15 seconds in the microwave for that fresh-out-of-the-oven taste.

✨ Freezing Instructions:

Freeze unbaked cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from frozen—just add 2 minutes to the bake time.
You can also freeze baked cookies for up to 2 months. Let them thaw at room temperature before enjoying.

✨ Ingredient Variations:

Add chopped pecans or walnuts for crunch.
Swap chocolate chips with white chocolate or even butterscotch chips.
Drizzle with melted chocolate for an extra indulgent touch.

Nutritional Information (per cookie, approx.)

Calories: 160
Carbohydrates: 25g
Sugar: 15g
Protein: 2g
Fat: 6g
Fiber: 1g

(Values will vary depending on ingredient choices.)

FAQ: Pumpkin Chocolate Chip Cookies

Q: How long does it take to make these cookies?
A: From start to finish, about 25 minutes—10 minutes prep, 10–12 minutes baking, and a few minutes cooling.

Q: Can I use fresh pumpkin instead of canned?
A: Yes! Just roast, mash, and drain fresh pumpkin well before using. Too much moisture can make the dough too wet.

Q: Can I make them vegan or gluten-free?
A: Absolutely. See my substitution suggestions above for easy swaps.

Q: Can I freeze Pumpkin Chocolate Chip Cookies?
A: Yes, both the dough and baked cookies freeze beautifully. Perfect for baking ahead during the holidays!

Conclusion

There you have it—Pumpkin Chocolate Chip Cookies that are soft, chewy, and bursting with cozy fall flavor. Whether you’re baking them for a family gathering, a holiday dessert table, or simply to enjoy on a chilly evening with tea, they’ll always bring a smile.

So go ahead, whip up a batch (or two!) and let your kitchen fill with the irresistible aroma of pumpkin spice. If you try this recipe, don’t forget to leave a comment below, share it with your friends, and tag me if you post them on social media. I’d love to see your creations!

Happy baking, friends—and happy fall! 🍁🍪🎃