Pumpkin Chocolate Chip Cookies
Pumpkin cookies are one of those fall baking recipes that never go out of style. Soft, tender, and spiced with cozy pumpkin spice, these pumpkin chocolate chip cookies are the perfect blend of comfort and sweetness. They’re a pumpkin cookie recipe kids adore, and parents love how easy they are to bake and store.
Pumpkin Chocolate Chip Cookie Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- ½ cup pumpkin puree (canned or homemade)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup regular or white chocolate chips
Instructions for Pumpkin Chocolate Chip Cookies
Step One – Preparation
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Step Two – Mix Wet Ingredients
In a large bowl, use either a stand mixer or a handheld mixer to cream together the butter, granulated sugar, and brown sugar until fluffy and pale. Add the pumpkin puree, egg, and vanilla, and continue mixing until smooth.
Step Three – Combine Dry Ingredients
In a separate large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly blended.
Step Four – Mix Cookie Dough
Gradually add the dry ingredients to the wet mixture, mixing on low speed with your stand mixer or handheld mixer until just combined. Be careful not to overmix. Gently fold in the chocolate chips (semi-sweet, dark, or white).
Step Five – Place on Cookie Sheets
Using a cookie scoop, drop spoonfuls of the pumpkin dookie dough onto baking sheets, leaving about 2 inches between cookies.
Step Six – Bake
Place the cookie sheets on the middle rack in your oven and let them bake 10–12 minutes, until the edges are lightly golden. Centers may look soft, but will firm up as they cool.
Let cookies rest for 5 minutes before transferring to a wire rack.
There’s nothing better than the smell of pumpkin spice cookies baking. These pumpkin chocolate chip cookies are soft, tender, with a balance of spiced and sweet. Whether you bake them for family, pack them for lunches, or serve them alongside mugs of hot chocolate or coffee, they’re a fall baking recipe that always brings comfort.
How to Keep Pumpkin Cookies
To keep your pumpkin cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, layer the cookies with parchment paper in a freezer-safe container and freeze for up to 3 months.
Because these cookies aren’t sticky, iced, or overly delicate, they make a perfect staple for lunches and after school snacks. To thaw, place cookies on the counter at room temperature for about 30 minutes. When I was packing school lunches, I often popped them in frozen and by lunchtime they were perfectly thawed and ready to enjoy.
Soft and chewy pumpkin chocolate chip cookies are a fall baking staple. This easy pumpkin cookie recipe is kid approved, freezer friendly, and the perfect sweet snack for lunchboxes or after school.
Don’t forget to pin this pumpkin cookie recipe to your fall baking board.
Creative Ways to Serve Pumpkin Chocolate Chip Cookies
These pumpkin spice cookies with chocolate chips are delicious on their own, but I thought you may like some ideas for different ways to use them. Try one of these simple ideas the next time you bake a batch:
- Sandwich with Maple Cream Cheese Frosting – Spread frosting between two cookies for a fun fall-inspired whoopie pie.
- Pair with Hot Chocolate – Serve warm cookies with a cozy mug of hot chocolate for the ultimate fall treat.
- After-School Snack – Hand kids a fresh cookie with a glass of milk or hot cocoa for a sweet surprise after a long day.
- Crumble Over Ice Cream – Sprinkle cookie pieces over vanilla or pumpkin ice cream with caramel sauce.
- Mix in White Chocolate Chips – Swap semi-sweet for white chocolate chips, or use a mix of both for a sweeter twist.
- Add to a Dessert Board – Include cookies on a fall dessert board with spiced nuts, dried fruit, and chocolate squares.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- ½ cup pumpkin puree canned or homemade
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup regular or white chocolate chips
Instructions
Instructions for Pumpkin Chocolate Chip Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, use either a stand mixer or a handheld mixer to cream together the butter, granulated sugar, and brown sugar until fluffy and pale. Add the pumpkin puree, egg, and vanilla, and continue mixing until smooth.
- In a separate large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly blended.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed with your stand mixer or handheld mixer until just combined. Be careful not to overmix. Gently fold in the chocolate chips (semi-sweet, dark, or white).
- Using a cookie scoop, drop spoonfuls of the pumpkin dookie dough onto baking sheets, leaving about 2 inches between cookies.
- Place the cookie sheets on the middle rack in your oven and let them bake 10–12 minutes, until the edges are lightly golden. Centers may look soft, but will firm up as they cool.
- Let cookies rest for 5 minutes before transferring to a wire rack.
Other Fall Recipes To Try
Homemade Pumpkin Spice Creamer
This homemade pumpkin spice creamer recipe contains real ingredients you can pronounce. With my allergies, I cannot use the colored coffee creamers, so I created some of my own. It will keep for a couple of days in the fridge, andis amazing to have on hand for our fall coffees.