There is something irresistibly cozy and heartwarming about the Classic Pumpkin Chocolate Chip Cookies Recipe that makes it a must-bake every fall season. Imagine soft, chewy cookies where the natural sweetness and moistness of pumpkin marry perfectly with melty chocolate chips and a cuddle of warm spices like cinnamon and nutmeg. This cookie is not just a treat; it’s a celebration of autumn in every bite, delivering vibrant color and a comforting aroma that fills your kitchen with joy. Whether you’re baking for a crowd or just indulging your own sweet tooth, this recipe effortlessly brings happiness and nostalgia together.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet essential ingredients — each one serving a distinct purpose to build the perfect balance of flavor, texture, and that inviting fall hue. From creamy butter to aromatic spices, these kitchen staples come together to create an unforgettable cookie experience.
- 1/2 cup unsalted butter, softened: Provides richness and a tender crumb for soft cookies.
- 1/2 cup granulated sugar: Adds the right amount of sweetness and helps with cookie spreading.
- 1/2 cup brown sugar, packed: Infuses moisture and a subtle caramel depth.
- 1/2 cup pumpkin purée: The star ingredient that keeps cookies moist with a lovely pumpkin flavor and gorgeous color.
- 1 large egg: Binds everything together for that perfect cookie structure.
- 1 teaspoon vanilla extract: Enhances all the other flavors with a warm, sweet aroma.
- 1 1/2 cups all-purpose flour: Forms the cookie’s body and chewiness.
- 1 teaspoon baking soda: Helps cookies rise and become tender.
- 1 teaspoon ground cinnamon: Brings a classic fall spice that pairs beautifully with pumpkin.
- 1/2 teaspoon ground nutmeg: Adds a warm, slightly nutty note.
- 1/4 teaspoon ground cloves: Gives a subtle hint of spice without overpowering.
- 1/2 teaspoon salt: Enhances the sweetness and balances flavors.
- 1 cup semi-sweet chocolate chips: The delightful pockets of chocolate that melt into gooey goodness.
How to Make Classic Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) to ensure it’s perfectly warm by the time your dough is ready. Line your baking sheets with parchment paper — this helps prevent sticking and makes cleanup a breeze, so you can focus on the fun part, which is eating these cookies!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and creamy. This step is crucial because it traps air that makes your cookies delightfully soft and tender.
Step 3: Add Pumpkin, Egg, and Vanilla
Next, mix in the pumpkin purée, egg, and vanilla extract. The pumpkin adds moistness and a subtly sweet earthiness, while the egg binds everything together. Vanilla lifts all the flavors, making everything taste more vibrant and rounded.
Step 4: Combine Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. Mixing the dry ingredients separately ensures an even distribution of spices and the leavening agent, preventing clumps and uneven flavor.
Step 5: Mix Dry Ingredients into Wet and Fold in Chocolate Chips
Gradually add the dry mixture to the wet pumpkin mixture, stirring gently until the dough just comes together. Be careful not to overmix to maintain the cookie’s tender texture. Finally, fold in the semi-sweet chocolate chips — these will melt into dreamy pockets of chocolate burst.
Step 6: Scoop and Bake
Drop spoonfuls of dough onto the lined baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes or until the edges turn golden and the centers look set. Your kitchen will soon be filled with a marvelous aroma that’s simply intoxicating!
Step 7: Cool Before Enjoying
Let the cookies rest on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This cooling step helps them firm up without losing their soft chewiness.
How to Serve Classic Pumpkin Chocolate Chip Cookies Recipe
Garnishes
While these cookies are sensational on their own, a light dusting of powdered sugar or a drizzle of melted white chocolate can elevate their look and add an extra hint of sweetness. A sprinkle of chopped toasted pecans on top before baking offers a wonderful crunch and nutty dimension.
Side Dishes
Pair your Classic Pumpkin Chocolate Chip Cookies Recipe with a warm cup of spiced chai tea or a creamy latte for the ultimate cozy experience. For a comforting brunch or dessert spread, serve alongside vanilla ice cream or a dollop of whipped cream to balance the spices.
Creative Ways to Present
For a fun twist, assemble cookie sandwiches by spreading cream cheese frosting or marshmallow fluff between two cookies. You can also slightly warm the cookies and serve them with hot cocoa topped with whipped cream — it’s like autumn in a cup, perfectly complemented by these luscious cookies.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature for up to 5 days. To keep that soft, chewy texture, place a slice of bread inside the container — it helps maintain moisture balance beautifully.
Freezing
You can freeze baked cookies by layering them with parchment paper in an airtight container or freezer bag for up to 3 months. Alternatively, freeze the cookie dough scoops on a baking sheet before transferring them to a container, so you can bake fresh cookies any time you want a homemade autumn treat.
Reheating
Warm cookies in the microwave for about 10-15 seconds or pop them in a preheated oven at 300°F (150°C) for a few minutes. This revives their softness and melts the chocolate chips just right, making them taste freshly baked all over again.
FAQs
Can I use canned pumpkin for this Classic Pumpkin Chocolate Chip Cookies Recipe?
Absolutely! Canned pumpkin purée works perfectly and is the easiest option. Just make sure it’s pure pumpkin, not pumpkin pie filling, which contains additional sugars and spices.
Can I substitute the chocolate chips with something else?
Yes! You can swap chocolate chips for chopped nuts, white chocolate chips, or even dried cranberries for a fruity twist. Each alternative will bring its own special flair.
How do I make the cookies more chewy or softer?
For chewier cookies, slightly underbake them and allow to cool on the baking sheet. Adding a bit more brown sugar can also increase softness, thanks to its moisture-retaining qualities.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that texture may vary slightly, but these cookies still come out delicious.
Why do my cookies spread too much during baking?
Too much butter or using a warm baking sheet can cause excessive spreading. Make sure your butter is just softened, not melted, and allow baking sheets to cool between batches.
Final Thoughts
There is nothing quite like the joy of baking and savoring the Classic Pumpkin Chocolate Chip Cookies Recipe. Its perfect combination of spices, pumpkin’s natural warmth, and chocolate chips’ sweet indulgence make it an instant favorite in any household. I encourage you to gather these simple ingredients, follow the easy steps, and treat yourself to a batch of cookies that feel like a cozy hug. Trust me, once you try this recipe, it will become a beloved tradition you’ll return to year after year.
Print
Classic Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Classic Pumpkin Chocolate Chip Cookies combine the rich flavors of fall spices and pumpkin with the sweet indulgence of semi-sweet chocolate chips. Soft, moist, and perfectly spiced, these cookies are an easy and delightful treat perfect for autumn gatherings or anytime you crave a seasonal dessert.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy, which helps create a soft texture in the cookies.
- Add pumpkin and egg: Mix in the pumpkin purée, large egg, and vanilla extract until the ingredients are fully incorporated, forming a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agent.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring gently until just combined to avoid overmixing, which could make the cookies tough.
- Fold in chocolate chips: Carefully fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough for consistent chocolate flavor.
- Shape and space dough: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool cookies: Remove from oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, preventing breakage and finishing the setting process.
Notes
- For chewy cookies, do not overbake; remove just as edges begin to brown.
- You can substitute semi-sweet chocolate chips with dark or white chocolate chips according to preference.
- Ensure pumpkin purée is pure pumpkin and not pumpkin pie filling, which contains added spices and sugars.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- For added texture, consider mixing in chopped nuts such as walnuts or pecans.
