There’s something undeniably heartwarming about the combination of rich pumpkin and luscious chocolate chips. This Classic Pumpkin Chocolate Chip Cookies Recipe transforms simple pantry staples into soft, chewy delights that are perfect for fall evenings or year-round indulgence. Every bite offers a blend of tender pumpkin, warm spices, and decadent chocolate, making it a guaranteed crowd-pleaser. Whether you’re baking for family, friends, or cozy solo moments, this recipe is foolproof, flavorful, and full of autumn magic.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Classic Pumpkin Chocolate Chip Cookies Recipe
Soft & Chewy Texture – Achieve bakery-style cookies with tender pumpkin moisture and a perfect chew.
Bursting with Flavor – Cinnamon, pumpkin, and chocolate chips combine for irresistible fall-inspired taste.
Easy & Quick – Minimal prep, simple ingredients, and under 30 minutes of hands-on time.
Family-Friendly – Kids love helping stir chocolate chips and enjoy these cookies fresh from the oven.
Budget-Conscious – Uses pantry staples like canned pumpkin, flour, and sugar.
Customizable – Add nuts, dried fruit, or swap chocolate types for creative twists.
Healthier Option – Pumpkin adds fiber, moisture, and natural sweetness, reducing the need for extra fats.
Perfect for Gifting – These cookies make a charming homemade gift for neighbors, teachers, or coworkers.
Ingredients
Main Ingredients (yields ~24 cookies):
1 cup canned pumpkin – provides moisture and tender texture
1 cup white sugar – balances sweetness, can substitute coconut sugar for richer flavor
1/2 cup vegetable oil – keeps cookies soft; butter works for more richness
1 egg – binds ingredients and adds structure
2 cups all-purpose flour – base structure; whole wheat can add fiber
2 teaspoons baking powder – ensures proper rise
2 teaspoons ground cinnamon – warm spice note
1/2 teaspoon salt – enhances flavors
1 teaspoon baking soda – reacts with pumpkin and milk for soft texture
1 teaspoon milk – helps dissolve baking soda for even rise
1 tablespoon vanilla extract – rounds out flavor
2 cups semisweet chocolate chips – classic indulgence
Pro Tip: For extra flavor, consider adding 1/4 teaspoon nutmeg or ginger for a spicy pumpkin kick.
Step-by-Step Instructions
1. Preheat Oven & Prepare Sheets
Preheat your oven to 350°F (175°C). Grease cookie sheets or line them with parchment paper to prevent sticking.
2. Mix Wet Ingredients
In a large bowl, combine the pumpkin, sugar, oil, and egg. Mix until fully blended, ensuring a smooth batter.
3. Combine Dry Ingredients
Whisk together flour, baking powder, cinnamon, and salt in a separate bowl. Evenly distributing spices and leavening agents ensures consistent flavor and rise.
4. Dissolve Baking Soda
Dissolve baking soda in milk and stir into the pumpkin mixture. This creates a gentle reaction, producing tender cookies.
5. Incorporate Dry Ingredients
Gradually mix dry ingredients into the wet batter until fully combined. Avoid overmixing to prevent dense cookies.
6. Fold in Chocolate Chips
Gently fold in chocolate chips, ensuring even distribution without deflating the batter.
7. Portion & Bake
Drop spoonfuls onto prepared sheets, spacing ~2 inches apart. Bake for 10 minutes, or until edges lightly brown and centers are set.
8. Cool & Enjoy
Allow cookies to cool on sheets for 5 minutes, then transfer to a wire rack. This step ensures proper setting and prevents soggy bottoms.
Pro Tips for the Perfect Pumpkin Chocolate Chip Cookies
How can I make these cookies softer?
Use oil instead of butter for a chewier texture.
Avoid overbaking; remove cookies when edges are slightly golden.
Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin, ensuring it’s drained of excess moisture.
What’s the secret to evenly distributed chocolate chips?
Fold chips gently at the end to avoid sinking and to maintain even pockets of chocolate in each bite.
Best Ways to Serve
Pair with hot cocoa or spiced latte for cozy fall vibes.
Serve warm with vanilla ice cream for a decadent dessert.
Pack in mason jars as gifts or bake for holiday cookie exchanges.
Crosslink: Try our Soft & Chewy Pumpkin Cookies Recipe for another delicious variation.
Nutrition (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Total Fat | 7g |
| Saturated Fat | 2g |
| Carbohydrates | 22g |
| Fiber | 1g |
| Sugar | 14g |
| Protein | 2g |
| Sodium | 120mg |
Daily values based on a 2,000-calorie diet.
Storage & Leftovers
Room Temp: 3–4 days in an airtight container.
Freezer: Up to 3 months; thaw at room temperature or warm in oven for 5 min.
Tip: Freeze dough balls individually for fresh-baked cookies anytime.
FAQs
How long do homemade pumpkin chocolate chip cookies last?
They last 3–4 days at room temperature and up to 3 months frozen.
Can I make this recipe vegan?
Substitute egg with flaxseed meal (1 tbsp + 3 tbsp water) and use plant-based milk.
Can I use dark chocolate instead of semisweet?
Yes! Dark chocolate adds richness with less sugar, while white chocolate creates a sweeter cookie.
How do I prevent cookies from spreading too much?
Chill dough for 30 minutes before baking and avoid overly greasing cookie sheets.
Recipe Variations
Gluten-Free: Replace flour with almond or oat flour (may require extra moisture).
Spiced: Add 1/4 teaspoon nutmeg or pumpkin pie spice for extra warmth.
Chewy: Swap oil with melted butter and underbake slightly.
Mini Cookies: Use a teaspoon to make bite-sized treats perfect for lunchboxes.
Festive: Top with crushed toffee, caramel drizzle, or nuts for holiday flair.