Classic Pumpkin Chocolate Chip Cookies Recipe

I recently whipped up a batch of Simple Pumpkin Chocolate Chip Cookies that have quickly become my favorite fall treat. Combining tender pumpkin puree, rich unsalted butter, and semi-sweet chocolate chips with aromatic spices, these cookies offer an enticing blend of flavor and texture perfect for savoring a seasonal delight.

I’ve been experimenting with a twist on the classic chocolate chip cookie and couldn’t be more excited to share my take on these pumpkin chocolate chip cookies. This isn’t your average fall treat, its a unique spin blending rich pumpkin puree and semi-sweet chocolate chips; plus the familiar favorites like all-purpose flour, unsalted butter, and that perfect pinch of salt.

I love how the pumpkin pie spice and a spoonful each of baking soda and baking powder give these cookies a subtle, spicy kick that lingers without overwhelming the chocolate flavor. Using light brown sugar along with granulated sugar brings a balanced sweetness that pairs amazingly with the egg and vanilla extract.

I’ve had fun tweaking the recipe each time, and there’s something satisfying about a cookie that feels both a little refined and totally approachable. You might even discover a twist you never saw coming if you try out this variation on a classic treat.

Why I Like this Recipe

I love this recipe because the pumpkin puree makes the cookies super moist and gives them a unique, warm flavor. I also dig how the pumpkin pie spice blends with the chocolate chips, creating a mix of sweet and spicy that reminds me of fall. I really appreciate that it’s an easy recipe to follow with steps that don’t feel too complicated, even if I mess up sometimes mixing the ingredients. Lastly, I like that each cookie comes out a bit different–sometimes softer and sometimes crunchier, which makes every bite an adventure.

Ingredients

• All-purpose flour gives structure and carbohydrates necessary for these tasty cookies.
• Pumpkin puree adds moisture, fiber, and a warm autumn flavor to every bite.
• Unsalted butter brings richness and smooth texture while helping flavors meld together.
• Light brown sugar sweetens with a hint of molasses and moist texture boost.
• Semi-sweet chocolate chips melt into pockets of gooey, bittersweet delight.
• Pumpkin pie spice infuses a blend of cinnamon, nutmeg, and clove warmth.
• Baking soda and powder ensure a soft, airy, evenly risen cookie every time.
• Egg binds ingredients together and contributes protein for structure in every cookie.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup unsalted butter, softened
• 1 cup pumpkin puree
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

How to Make this

1. Preheat your oven to 350°F and line a couple baking sheets with parchment paper or lightly grease them.

2. In a medium bowl, sift together the 2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of pumpkin pie spice.

3. In a large bowl, beat 1/2 cup softened butter with 1 cup pumpkin puree until they’re smooth and well combined.

4. Mix in 1 cup packed light brown sugar and 1/2 cup granulated sugar until the mixture looks fluffy.

5. Beat in 1 egg and 1 teaspoon vanilla extract until everything is just combined, but dont over mix.

6. Gradually stir in the dry ingredients and mix until you’re happy with the batter consistency.

7. Fold in 1 cup of chocolate chips making sure they spread as evenly as possible through the dough.

8. Scoop tablespoons of dough onto your prepared baking sheets, keeping in mind there should be a little space between each cookie.

9. Bake in your preheated oven for about 10-12 minutes or until the edges turn a light golden brown.

10. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack, then enjoy ya delicious cookies!

Equipment Needed

1. Oven – preheat it to 350°F so your cookies bake evenly.
2. Baking sheets – you’ll need at least two, and you can line them with parchment paper or lightly grease them.
3. Medium bowl – for sifting together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
4. Large bowl – to beat the softened butter and pumpkin puree, then mix in the sugars.
5. Electric mixer or hand whisk – helps beat the butter, pumpkin puree, sugars, egg, and vanilla until the mixture is fluffy.
6. Measuring cups and spoons – essential for measuring out the flour, sugars, spices, and other ingredients.
7. Spatula – for gently folding in the chocolate chips and scraping down the sides of the bowl.
8. Cooling rack – to let your cookies cool after you remove them from the baking sheets.
9. Tablespoon or cookie scoop – used to portion out the cookie dough so each cookie is roughly the same size.

FAQ

Classic Pumpkin Chocolate Chip Cookies Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter instead and then reduce the salt a bit in the recipe so it doesn’t turn too salty.
• Instead of pumpkin puree, you can mix in some sweet potato puree or even butternut squash puree but keep in mind it might alter the flavor ever so slightly.
• If you can’t find pumpkin pie spice, try making your own using cinnamon, nutmeg, and a pinch of ginger. It works real ok.
• When you’re out of all-purpose flour, you might combine whole wheat flour with a bit of regular flour to get a similar texture while adding a light nutty taste.

Pro Tips

Pro tip 1: Make sure you let your butter and pumpkin puree mix get really smooth before adding the sugars. It makes the dough mix easier and helps the flavors blend better

Pro tip 2: Dont overmix once you add the egg and vanilla or your cookies might end up tough instead of soft and chewy. Just mix until you see no streaks of egg left

Pro tip 3: When folding in the chocolate chips, use a light hand so you dont break them up. It helps keep them ordered in the dough and gives every bite some chocolate goodness

Pro tip 4: Spacing the dough just right on your baking sheet is key. If they’re too close, they merge in the oven so leave enough room for them to spread out evenly