Pumpkin Chocolate Chip Cookies Recipe: My Fall Fave! (Print Version)

My go-to Pumpkin Chocolate Chip Cookies Recipe is here! Soft, chewy, and packed with fall flavors. Learn my secrets, avoid my kitchen oops, and bake pure joy.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Goodness

01 - 2 ½ cups (300g) all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon baking powder
04 - ½ teaspoon salt

→ Warm Spices

05 - 1 ½ teaspoons ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ¼ teaspoon ground ginger
08 - ⅛ teaspoon ground cloves

→ Wet Essentials

09 - ½ cup (113g) unsalted butter, softened
10 - ½ cup (100g) granulated sugar
11 - ½ cup (110g) packed light brown sugar
12 - ½ cup (120g) pumpkin puree (100% pure, not pie filling)
13 - 1 large egg
14 - 1 teaspoon vanilla extract

→ Chocolatey Bliss

15 - 1 ½ cups (255g) semi-sweet chocolate chips (or dark, or a mix!)

# Instructions:

01 - First things first, grab a medium bowl and whisk together your flour, baking soda, baking powder, all those glorious spices (cinnamon, nutmeg, ginger, cloves!), and that little bit of salt. Give it a good whisk until everything looks evenly combined – you don't want a mouthful of just cinnamon in one bite, trust me! Set that aside for a minute. I usually make a little flour cloud when I do this, but hey, that's just part of the baking charm, right?
02 - Now, in a large bowl, or your stand mixer if you're fancy like that, cream together your room-temp unsalted butter with both the granulated and brown sugars. Beat them on medium speed for about 2-3 minutes until the mixture is light and fluffy. This is where you're building the foundation for those perfectly soft cookies! Don't rush this step; I've tried to cut corners before, and the texture just wasn't the same. Patience is a virtue, even in cookie making!
03 - Reduce your mixer speed to low, or grab a spatula. Now, add in your pumpkin puree, egg, and vanilla extract. Mix until just combined. You'll see it transform into this beautiful, creamy orange hue – it smells amazing already, doesn't it? Don't overmix here; we just want everything incorporated. I always scrape down the sides of the bowl at this point to make sure no little bits are left behind. It's a small step, but it makes a difference!
04 - Time to slowly add your dry ingredient mixture to your wet ingredients. Do this in two or three additions, mixing on low speed until just combined after each addition. The key here is *not* to overmix! Overmixing develops the gluten too much, and we want soft, tender cookies, not tough ones. As soon as you don't see any streaks of flour, stop the mixer. Seriously, just stop!
05 - Now for the grand finale – the chocolate chips! Gently fold them into the dough using a spatula. I like to be generous here, honestly. You want a good distribution of chocolate in every single bite! Sometimes I even add a handful more than the recipe calls for, shhh! This is where you can see the dough really come together. It's thick, it's fragrant, and it's calling your name.
06 - Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Drop rounded tablespoons of dough onto the prepared sheets, leaving a couple of inches between each cookie. Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look a little soft. That's the secret to chewy cookies! Let them cool on the baking sheet for a few minutes before transferring to a wire rack. They'll firm up as they cool, giving you perfect cookies every time!

# Notes:

01 - Always use room temperature butter and egg; it makes a HUGE difference in texture, I learned this the hard way!
02 - For longer storage, freeze baked cookies in an airtight container for up to 3 months.
03 - If you don't have all the individual spices, a good pumpkin pie spice blend works wonders in a pinch.
04 - A warm cookie with a scoop of vanilla ice cream is my absolute favorite way to serve these beauties.

# Tools You'll Need:

01 - Large mixing bowls
02 - whisk
03 - electric mixer (stand or hand)
04 - spatula
05 - measuring cups and spoons
06 - baking sheets
07 - parchment paper
08 - wire cooling rack.

# Nutrition Facts (Per Serving):

Calories: 180-220
Total Fat: 9-12g
Total Carbohydrate: 25-30g
Protein: 2-3g

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