This Pumpkin Chocolate Chip Cookies is an absolute crowd-pleaser and so much easier to make than you'd think. Rich, indulgent, and perfectly sweet, it's the kind of treat that disappears fast. Get ready for everyone to ask you for the recipe!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. Why are my pumpkin cookies cakey instead of chewy?
Pumpkin puree adds a lot of moisture, making cookies naturally cakey. For chewier cookies, use melted brown butter, reduce pumpkin to ¾ cup, and chill the dough for 30 minutes.
2. Should I use canned pumpkin or pumpkin pie filling?
Use canned pure pumpkin puree only, not pumpkin pie filling which has added sugar, spices, and thickeners. You want to control the spice levels yourself.
3. What chocolate works best with pumpkin?
Semi-sweet chocolate chips are the classic pairing. Dark chocolate intensifies the flavor. White chocolate chips add sweetness that contrasts beautifully with the pumpkin spice.
4. What spices go in pumpkin chocolate chip cookies?
Cinnamon, nutmeg, ginger, and cloves are the essential pumpkin spice blend. Use generous amounts — the chocolate chips need bold spices to balance their sweetness.
5. How do I prevent the cookies from spreading too much?
Chill the dough for at least 30 minutes. The high moisture content from the pumpkin makes the dough very soft. Cold dough spreads less and bakes taller.
6. Can I add nuts to pumpkin cookies?
Chopped pecans or walnuts add wonderful crunch that contrasts the soft, cakey texture. Toast them first for enhanced flavor. About ½ cup is the right amount.
7. What temperature and time for pumpkin cookies?
350°F for 10-12 minutes. They should look slightly underdone when you pull them — the centers will set as they cool. Overbaking makes them dry.
8. Can I add a glaze to pumpkin chocolate chip cookies?
A maple glaze (powdered sugar + maple syrup + milk) or brown butter glaze drizzled on top takes these cookies to bakery level. Let cookies cool completely before glazing.
9. How do I store pumpkin cookies?
Store in an airtight container at room temperature for 4-5 days. The pumpkin keeps them moist longer than regular cookies. Refrigerate glazed cookies.
10. Can I freeze pumpkin cookie dough?
Yes — scoop dough balls onto a sheet pan, freeze until solid, then transfer to a bag. Bake from frozen at 350°F adding 2-3 minutes. Perfect for fresh-baked fall cookies anytime.
Watch How to Make This
Pumpkin Chocolate Chip Cookies
Ingredients
Method
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Preheat your oven to 350°F (177°C) and line a baking tray with non-stick parchment paper.
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In a large mixing bowl, sift together the flour, baking soda, baking powder, ground ginger, allspice, cinnamon, nutmeg, cardamom, and salt. Whisk to combine.
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In the bowl of a stand mixer, cream together the room temperature butter, granulated sugar, and light brown sugar until light and fluffy, resembling a wet sand texture.
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Add the vanilla extract and the egg, mixing on low speed until combined.
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Incorporate the pumpkin puree into the mixture. Don't worry if the mixture appears curdled.
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Add the flour mixture all at once and mix on low speed until just combined. Be careful not to overmix.
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Using a spatula, scrape the sides of the bowl as needed. Just before finishing, fold in the semisweet chocolate chips.
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Cover the mixture and refrigerate for at least 30 minutes.
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Using an ice cream scoop, place the cookie batter onto the prepared baking tray.
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Bake for 14 to 16 minutes or until the cookies turn slightly golden.
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Allow the cookies to cool for 5 minutes on the baking tray, then transfer them to a wire rack to cool completely.
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Serve and enjoy these delicious pumpkin chocolate chip cookies!
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Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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