There’s something truly magical about the way pumpkin and chocolate come together in a cookie. It’s a hug from the inside, a cozy autumn afternoon captured in a single, delicious bite.
These aren't just any cookies; they are the ultimate fall treat. Imagine a cookie that’s impossibly soft, perfectly spiced, and loaded with melty chocolate chips.
That’s exactly what you get here. This recipe, perfected by Kelsey, is a beloved favorite for a reason—it simply delivers the best pumpkin chocolate chip cookies, every single time.
You might be wondering what makes this particular recipe so special. Well, it all comes down to texture and technique.
Unlike some cakey pumpkin cookies, these strike a beautiful balance. They’re tender and moist without being heavy, with just the right amount of chew.
Plus, the method of dissolving the baking soda is a little baker’s secret that gives them an incredible lift. It’s a small step with a huge payoff.
Gathering your ingredients is the first step to cookie bliss. Using high-quality components will always make a difference in the final product.
Here’s what you’ll need to create these autumnal masterpieces:
This is the most common question, and the answer is crucial. You must use plain, unsweetened pumpkin puree.
Pumpkin pie filling is pre-sweetened and spiced, which will throw off the entire balance of our recipe. Always check the label to be sure!
If you're feeling ambitious, homemade puree from a sugar pumpkin works wonderfully and tastes incredibly fresh.
Start by preheating your oven to 350°F (175°C). This ensures it's perfectly hot and ready when your dough is.
Line your baking sheets with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup an absolute breeze.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, vanilla extract, and the egg.
Keep going until the mixture is completely smooth and beautifully uniform in color. In a small separate dish, stir the baking soda into the milk until it dissolves, then mix this into your wet ingredients.
In another bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and sea salt.
This not only combines them but also aerates the flour, contributing to a lighter, softer cookie texture. It’s a step worth taking!
Now, gently add the dry ingredients to the wet pumpkin mixture. Use a spatula and fold them together.
Stop mixing when you still see a few faint streaks of flour. This is vital—overmixing is the enemy of a tender cookie!
This is the best part. Dump in your glorious chocolate chips and gently fold them into the dough until they’re evenly distributed.
For a truly decadent look, reserve a small handful of chips to press onto the tops of the scooped dough right before baking.
Using a medium cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets, about 2 inches apart.
Bake for 10 to 13 minutes. The edges will be set, and the centers should look just done—a toothpick inserted should come out clean.
Let the cookies cool on the baking sheet for a full 5 minutes before moving them. This allows them to set properly.
Then, transfer them to a wire rack to cool completely. This step ensures the bottom doesn’t get soggy and the texture is just right.
Measure Flour Correctly: For accuracy, spoon the flour into your measuring cup and level it off. Don’t scoop directly from the bag!
Don't Overmix: Once you add the flour, mix only until combined. A few dry streaks are okay—they’ll incorporate when you add the chips.
Cookie Scoop is Key: This dough is soft. A cookie scoop guarantees uniform size and shape for even baking.
Chill the Dough (Optional): If your dough seems too soft, 15 minutes in the fridge will make it easier to handle.
Test One First: Bake a single test cookie to check your oven’s temperature and adjust the time for the rest accordingly.
The beauty of this recipe is its versatility. Feel free to get creative and make it uniquely yours!
Swap the chocolate chips for chunks of white chocolate or even cinnamon chips for a different flavor profile. You could also add a half cup of chopped pecans or walnuts for a delightful crunch.
For a festive drizzle, whisk together a simple powdered sugar glaze or, for the ultimate indulgence, a tangy cream cheese frosting after they’ve cooled.
To keep your cookies supremely soft, store them in an airtight container at room temperature. They’ll stay perfect for up to 4 days.
Believe it or not, the flavor actually deepens and improves the next day. The spices meld together, making them even more delicious.
You can also freeze the baked cookies for up to 3 months. Just thaw them at room temperature whenever a cookie craving strikes.
Absolutely! Freezing the dough is a fantastic way to have warm, fresh cookies anytime. Simply scoop the dough onto a parchment-lined sheet and flash freeze until solid.
Then, transfer the frozen dough balls to a freezer bag. You can bake them straight from the freezer, just adding a minute or two to the baking time.
There’s nothing better than pulling a warm, chocolatey cookie from the oven on a random Tuesday to brighten your day.
These homemade Pumpkin Chocolate Chip Cookies are soft, chewy, and bursting with warm fall flavors. Made with real pumpkin puree, rich brown sugar, and a generous amount of chocolate chips, these cookies are the perfect seasonal treat. They’re easy to make, require no chilling, and bake up beautifully golden with crackled tops and gooey centers. Perfect for holiday baking or a cozy afternoon snack!
Servings 24
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.