Pumpkin Chocolate Chip Cookies – Soft, Chewy, and Full of Fall Flavor

Introduction

Pumpkin chocolate chip cookies bring together the warmth of autumn spices and the indulgence of rich chocolate. They’re soft, chewy, and filled with cozy flavors that feel like a hug in every bite. Whether you’re baking for a fall get-together, prepping treats for the holidays, or simply craving something sweet and seasonal, these cookies are always a hit.

Unlike traditional chocolate chip cookies, the addition of pumpkin purée creates a soft, cake-like texture. The earthy sweetness of pumpkin blends beautifully with cinnamon, nutmeg, and a hint of vanilla. Each bite bursts with the perfect mix of spicy and sweet, balanced by gooey pools of semi-sweet chocolate chips. These cookies don’t just taste incredible—they also fill your kitchen with the scent of fall.

Making these cookies from scratch doesn’t require any complicated techniques. With just a few pantry staples and a can of pumpkin purée, you can whip up a batch in under an hour. They’re great for beginner bakers and seasoned pros alike. Plus, they freeze well, so you can always have some on hand when the cravings hit.

If you’re looking for a seasonal treat that feels comforting and crowd-pleasing, pumpkin chocolate chip cookies are the way to go. Let’s dive into the details so you can start baking your own batch of cozy cookie goodness.

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Ingredients Needed

Below is a complete list of ingredients with their estimated calorie content per batch:

Ingredient	Quantity	Approx. Calories
All-purpose flour	2 ½ cups	1140
Pumpkin purée (unsweetened)	1 cup	80
Granulated sugar	¾ cup	580
Brown sugar (packed)	½ cup	420
Unsalted butter (softened)	½ cup	810
Egg	1 large	70
Vanilla extract	1 ½ teaspoons	20
Baking soda	1 teaspoon	0
Baking powder	1 teaspoon	0
Ground cinnamon	1 teaspoon	6
Nutmeg	½ teaspoon	3
Salt	½ teaspoon	0
Semi-sweet chocolate chips	1 ½ cups	1200

Total Estimated Calories per Batch: ~4329

This batch typically yields about 24 to 30 cookies, depending on the size of each scoop. That breaks down to around 145 to 180 calories per cookie.

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Step-by-Step Cooking Instructions

1. Preheat the oven
   Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for even baking and easy cleanup.
2. Cream the butter and sugars
   In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, which usually takes about 2 to 3 minutes.
3. Add pumpkin and egg
   Mix in the pumpkin purée, egg, and vanilla extract. Blend until everything is well combined. The mixture might look slightly curdled at this stage, but that’s completely normal.
4. Combine dry ingredients
   In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir until all dry ingredients are evenly mixed.
5. Mix wet and dry
   Gradually add the dry ingredients into the wet ingredients, mixing on low speed until no flour pockets remain. Be careful not to overmix, which can make the cookies too dense.
6. Fold in chocolate chips
   Gently stir in the chocolate chips using a spatula or wooden spoon. Make sure they’re evenly distributed throughout the dough.If you enjoyed this, you might also love Soft Chocolate Chip Cookie Recipe
7. Scoop and shape
   Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow room for spreading.
8. Bake
   Place in the preheated oven and bake for 12 to 14 minutes. The edges should look set, and the centers should still be slightly soft. They’ll continue to cook a bit after you remove them from the oven.
9. Cool
   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool completely, or enjoy them warm if you love gooey chocolate chips.

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Tips for Customizing the Recipe

These cookies are versatile and easy to tweak based on your preferences:

• Add nuts: Chopped walnuts or pecans add crunch and pair well with the flavors of pumpkin and chocolate.
• Use white chocolate chips: For a sweeter twist, swap out regular chocolate chips with white chocolate chips or a combination of both.
• Make them gluten-free: Use a 1-to-1 gluten-free flour blend. Make sure to check the other ingredients for gluten-free certification.
• Add more spices: If you enjoy a spicier flavor, try adding ground cloves or ginger to intensify the warm fall spice profile.
• Try dark chocolate: Replace semi-sweet chips with dark chocolate for a richer, less sweet flavor.
• Mini or jumbo cookies: Adjust baking time if you make smaller or larger cookies. Smaller ones may take 9 to 11 minutes, while bigger ones might need 15 to 17 minutes.

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Nutritional Information

Here is an estimate per one cookie (based on a batch of 24):

These values may vary slightly depending on the brand of ingredients used and the exact size of your cookies.

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Serving Suggestions

Pumpkin chocolate chip cookies are incredibly flexible when it comes to serving:

• Serve warm: Fresh out of the oven, the chocolate is still melty and the cookies are irresistibly soft.
• Pair with coffee or tea: A spiced chai, pumpkin spice latte, or even plain black coffee complements the flavors well.
• Add to dessert boards: Include them in a fall-themed dessert platter with other seasonal treats like apple slices, caramel dip, and candied nuts.
• Gift them: Wrap a few in parchment paper and twine for a thoughtful homemade gift during the holidays.
• Freeze for later: Store in an airtight container or freezer bag. They’ll last up to 2 months in the freezer and taste fresh when reheated for a few seconds in the microwave.

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FAQs

Can I use fresh pumpkin instead of canned purée?
Yes, but make sure it’s well-cooked and drained. Homemade pumpkin purée tends to hold more moisture, so blot it with paper towels before using.

Why are my cookies too cakey?
Pumpkin adds moisture, which naturally creates a cake-like texture. For a chewier result, use less pumpkin (¾ cup) or add an extra egg yolk.

Can I chill the dough?
Absolutely. Chilling for 30 to 60 minutes helps control spreading and can enhance flavor. It’s especially useful if your dough feels too soft.

How do I store them?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them.

Can I make this recipe vegan?
Yes. Use plant-based butter, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and dairy-free chocolate chips.

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Conclusion

Pumpkin chocolate chip cookies offer the best of both worlds—comforting fall flavors and gooey chocolate in every bite. Whether you’re baking a batch for your family, friends, or just yourself, these cookies are sure to deliver that warm, nostalgic feeling of the season. With simple ingredients, easy steps, and lots of room for customization, this recipe is one you’ll want to make again and again. So grab a mixing bowl, turn on the oven, and enjoy the cozy magic that only homemade cookies can bring.