Classic Pumpkin Chocolate Chip Cookies Recipe

I love making Simple Pumpkin Chocolate Chip Cookies using a rich blend of pumpkin puree, unsalted butter, and aromatic spices like cinnamon and nutmeg. The combination of granulated and brown sugars creates a subtle sweetness that perfectly complements semisweet chocolate chips. This treat brings a unique twist on an autumn classic.

I recently tried out a recipe that really caught my attention even though it sounds simple—Classic Pumpkin Chocolate Chip Cookies. I mixed 1 cup pumpkin puree with 1/2 cup unsalted butter, softened to perfection, along with 1/2 cup granulated sugar and 1/2 cup packed brown sugar.

Then, I tossed in 1 large egg and 1 teaspoon vanilla extract to give the dough a truly unique taste. The dry ingredients include 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and warming spices like 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.

Finally, 2 cups semisweet chocolate chips are folded in for that amazing burst of sweetness. This cookie recipe blends the best of fall baking recipes and soft pumpkin chocolate chip cookie ideas with a twist that might just surprise you.

Give it a try and let yourself be intrigued by its unexpected flavors.

Why I Like this Recipe

I like this recipe because it gives me that awesome fall vibe whenever I bake it. The look and smell of pumpkin mixed with cinnamon and all those spices makes me feel like I’m really celebrating the season.

I love how easy it is to make these cookies. I mean, even when I’m in a rush, I can quickly whip them up without messing anything up too badly. They almost always turn out great, which is a big plus for me.

Also, the combination of pumpkin and chocolate chips is just amazing. It might sound weird at first, but that mix gives a sweet and slightly spicy flavor that’s totally comforting.

Lastly, every bite feels like a cozy treat reminding me of fun times with friends or family. The texture is just right and it really cheers me up when I need a little pick-me-up.

Ingredients

• Pumpkin puree gives fiber, moisture and natural sweetness the cookies need.
• Unsalted butter adds creamy richness and essential fats to boost flavor.
• Granulated sugar sweetens and helps create a nice crisp cookie texture.
• Brown sugar offers extra moisture and a deep, rich molasses taste.
• Egg provides protein, helps bind ingredients and strengthens the cookie.
• Chocolate chips deliver melty sweetness and irresistible bursts in every bite.
• Vanilla extract enhances overall flavor and brightens the cookie taste.
• All-purpose flour forms the cookie base, providing structure and a tender crumb.
• Cinnamon, ginger and nutmeg add warm aroma and depth to each cookie.

Ingredient Quantities

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 cups semisweet chocolate chips

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, cream the unsalted butter with the granulated and brown sugar untill well combined.

3. Add the pumpkin puree, egg and vanilla extract to the bowl and mix well.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger and ground nutmeg.

5. Gradually stir the dry ingredients into the butter mixture until just combined.

6. Fold in the semisweet chocolate chips evenly into the dough.

7. Use a tablespoon or a small ice cream scoop to drop rounded balls of dough on the baking sheet, spacing them a few inches apart.

8. Bake for 12 to 15 minutes until the edges look set and they lightly brown.

9. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a rack.

10. Enjoy these classic pumpkin chocolate chip cookies with a glass of milk or your fav beverage!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. A large mixing bowl for the wet ingredients
5. A medium mixing bowl for the dry ingredients
6. An electric mixer or a hand whisk and spatula for creaming and mixing
7. Measuring cups and spoons
8. A tablespoon or small ice cream scoop for portioning the dough
9. A cooling rack for letting the cookies cool

FAQ

Classic Pumpkin Chocolate Chip Cookies Recipe Substitutions and Variations

• Unsalted butter: If you don’t have butter on hand, try using an equal amount of margarine or coconut oil. They will work pretty well in the recipe.
• Granulated sugar: You can swap granulated sugar for light brown sugar for a deeper flavor. Keep the same amount for best results.
• Egg: No egg? Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes. This flax egg works great as a substitute.
• Semi-sweet chocolate chips: Feel free to use dark or milk chocolate chips if that’s what you have. Either will add a different twist to the cookie’s flavor.

Pro Tips

1. Make sure your butter is real soft before you start. If it’s too cold, it won’t cream properly with the sugars and that can mess up the cookie texture.
2. Don’t overmix the dough when you add the dry ingredients. Overdoing it develops too much gluten and makes the cookies tough instead of soft and chewy.
3. A cookie scoop is your best friend here. It gives you consistent sizes so they bake evenly every time.
4. Watch your cookies closely in the oven. Since every oven heats differently, taking them out when the edges are set—even if the centers still look a bit soft—will keep them chewy after they cool.