Imagine the comforting aroma of freshly baked pumpkin chocolate chip cookies wafting through your kitchen. The fusion of warm, spiced pumpkin and rich chocolate creates a harmony of flavors that is both nostalgic and heartwarming. These cookies are the perfect combination of soft, chewy texture and a burst of autumn-inspired goodness, making them an ideal treat for chilly days or cozy evenings by the fire.

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Ingredients Overview

The success of these cookies begins with the right ingredients. You’ll need semi-sweet chocolate chips for that melt-in-your-mouth experience, paired with canned pumpkin puree that brings both moisture and flavor to the dough. It’s important to choose high-quality pumpkin puree—one that is smooth and thick for the best texture.

The combination of all-purpose flour, baking powder, and baking soda ensures the cookies rise perfectly, while a blend of cinnamon, nutmeg, ginger, and cloves adds a fragrant warmth. Adjust the spices to your liking if you prefer a stronger spice profile or a milder blend. The choice of vegetable oil, instead of butter, keeps the cookies soft and tender, allowing the pumpkin and chocolate flavors to shine.

Step-by-Step Preparation

To achieve perfect pumpkin chocolate chip cookies, follow these steps closely:

Start by setting your oven to 350°F (175°C). Line your baking sheets with silicone mats or parchment paper—this ensures even baking and prevents sticking.

In a mixing bowl, combine the dry ingredients flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Make sure to sift these ingredients together, which will aerate the mixture and result in light, fluffy cookies. Whisk everything thoroughly for about 20 seconds to ensure an even blend.

Next, in a stand mixer fitted with a paddle attachment, beat the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and cohesive. It should appear slightly creamy. Adding the egg and vanilla extract at this stage allows the flavors to bind together. Finally, blend in the canned pumpkin puree, making sure it’s evenly distributed. The mixture should be smooth but still have a light, fluffy texture.

Gradually add the flour mixture into the wet ingredients, keeping the mixer at a low speed. Be cautious not to overmix—stir just until everything is nearly combined. Using a rubber spatula, fold in the semi-sweet chocolate chips, ensuring they’re spread evenly throughout the dough.

Scoop the dough, about 2 tablespoons per cookie, using a cookie scoop or two spoons. Place each scoop onto the baking sheets, leaving about two inches between them to allow for spreading. This helps achieve a uniform size and shape for even baking.

Baking Time and Techniques

The key to perfectly baked cookies lies in finding the right balance between crispy edges and a soft, chewy center. Bake the cookies for approximately 11 to 13 minutes, keeping an eye on them as they set. They should appear slightly soft in the center when you remove them from the oven—this is perfect, as the residual heat will continue to cook them to perfection.

If using a different oven type, adjust the baking time slightly. Gas ovens might require a few more minutes, while convection ovens could need less time. The goal is to achieve a golden edge while keeping the center soft.

Recipe Tips & Frequently Asked Questions

Ingredient Substitutions
Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan version.
Swap the all-purpose flour with a gluten-free blend to make these cookies gluten-free.

Storage Suggestions
Store cookies in an airtight container at room temperature for up to five days.
For a softer texture, allow the cookies to rest in the container for a few hours.

Customizing the Flavor
Add a handful of chopped nuts, like pecans or walnuts, for an extra crunch.
White chocolate chips or a mix of milk and dark chocolate chips can add a unique twist.

Can I Freeze the Dough?
Yes, scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-lock bag for up to three months.

How Long Will the Cookies Last?
Stored properly, they remain fresh for about five days. You can also freeze the baked cookies for up to three months.

Can I Use Fresh Pumpkin Instead of Canned?
Yes, but you’ll need to cook and puree the pumpkin first. Ensure it’s thick and well-drained for the best consistency.

What to Serve With This Recipe

Pumpkin chocolate chip cookies pair beautifully with warm, cozy drinks like chai lattes, spiced hot chocolate, or classic black coffee. For a more festive twist, serve them with a mug of hot apple cider, infused with cinnamon sticks and cloves, to bring out the autumn flavors.

These cookies are not just for casual snacking—they make a delightful dessert for holiday gatherings. Arrange them on a platter with a drizzle of caramel sauce or a light dusting of powdered sugar for a festive touch. Alternatively, enjoy them as a sweet afternoon treat paired with a scoop of vanilla ice cream or dipped into a glass of cold milk.

These pumpkin chocolate chip cookies are more than just a treat—they’re a taste of autumn comfort that’s perfect for sharing with family and friends. The combination of spiced pumpkin and rich chocolate offers a delightful balance of flavors, making them a must-try recipe. Experiment with different ingredients or pairings to make the cookies your own, and don’t hesitate to get creative. Whether you enjoy them warm out of the oven or after they’ve rested, these cookies promise a delicious experience every time.

Ingredients

1 1/2 cups (255g) semi-sweet chocolate chips
2 cups (250g) all-purpose flour (spoon and level for accuracy)
2 tsp baking powder
3/4 tsp baking soda
1/2 cup (100g) granulated sugar
1/2 cup (110g) packed light-brown sugar
1/2 cup (120ml) vegetable oil
1 large egg
1 cup (240g) canned pumpkin puree
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp salt
1 tsp vanilla extract

Instructions

Preheat and Prepare: Set your oven to 350°F (175°C). Line your baking trays with silicone mats or parchment paper to prevent sticking and ensure even baking.

Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk the mixture thoroughly for about 20 seconds to combine and aerate the ingredients. Set aside.

Blend the Sugars and Wet Ingredients: In a stand mixer fitted with the paddle attachment, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is well-combined and smooth. Add in the egg and vanilla extract, mixing until fully incorporated. Then, blend in the pumpkin puree, ensuring it is well distributed throughout the mixture.

Combine the Dry and Wet Mixtures: On low speed, gradually add the flour mixture to the wet ingredients. Mix just until the batter is almost combined; avoid overmixing. Use a spatula to scrape down the sides of the bowl as needed.

Incorporate the Chocolate Chips: Using a rubber spatula, gently fold in the semi-sweet chocolate chips. Ensure they are evenly distributed throughout the dough. The batter will be quite soft and sticky.

Portion the Dough: Scoop out 2 tablespoons of dough per cookie, using either a medium cookie scoop or two spoons to form the portions. Place the dough balls onto the prepared baking sheets, leaving about two inches of space between each.

Bake: Bake in the preheated oven for approximately 11 to 13 minutes or until the cookies are mostly set. They may appear slightly soft in the center, which is perfect.

Cool and Store: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. For the best texture, store them in a single layer inside an airtight container. Allow them to rest for a few hours to become softer and more flavorful.