Description

These Pumpkin Chocolate Chip Cookies combine the warm, earthy flavor of pumpkin with melty chocolate chips for a perfect fall treat. Soft, chewy, and packed with cozy spices, these cookies are easy to make with simple pantry ingredients and can be customized for various dietary preferences. Ideal for seasonal gatherings or any time you crave a comforting, indulgent cookie.

Ingredients

Scale

Main Ingredients

1 cup pure pumpkin puree
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/4 teaspoon ground cloves (optional)
1/2 teaspoon ground ginger (optional)
1/2 teaspoon salt
1 cup brown sugar, packed
1/2 cup unsalted butter, softened (or 1/2 cup oil for dairy-free)
2 large eggs (or 2 flaxseed eggs for vegan)
1 teaspoon vanilla extract
1 1/2 cups chocolate chips

Optional Add-ins

1/2 cup chopped toasted pecans or walnuts
Pinch of flaky sea salt for sprinkling
Caramel sauce for drizzling

Instructions

Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C) to ensure an efficient baking process and prevent overmixing later.
Mix the Wet Ingredients: In a large bowl, cream together the softened butter and brown sugar until fluffy. Beat in the eggs, one at a time, then add the pumpkin puree and vanilla extract, mixing until smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, optional spices (nutmeg, cloves, ginger), and salt until evenly mixed.
Fold Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid tough cookies.
Add Chocolate Chips: Stir in chocolate chips evenly throughout the dough. If using, also fold in chopped nuts.
Scoop and Bake: Using a cookie scoop or tablespoon, place dough balls onto a lined baking sheet about 2 inches apart. Bake for 10-12 minutes or until edges begin to firm but centers remain soft.
Cool and Enjoy: Let cookies rest for a few minutes on the baking sheet before transferring to a wire rack to cool completely, allowing them to set for an ideal chewy texture.

Notes

Use fresh pumpkin puree rather than canned pie filling to avoid added sugars and spices.
Remove cookies from the oven when centers are just set to keep them soft.
Chill dough for 30 minutes before baking to control spreading and shape.
Start with small amounts of spices to balance flavor without overpowering.
Sprinkle a pinch of sea salt on the cookies post-baking to enhance sweetness and complexity.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 12g
Sodium: 95mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: pumpkin cookies, chocolate chip cookies, fall desserts, pumpkin spice, vegetarian, gluten-free option, vegan option