Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies. The mere mention of them makes me want to sink into a cozy corner with a cup of tea and never leave. These are the cookies that blend the magic of pumpkin spice with sweet chocolate chips in a dance your taste buds would love. They’ve got autumn written all over them, and they’re perfect for those “I need something comforting right now” moments. You need these cookies in your life for that warm hug feeling that sometimes only a cookie can give.

So here’s the thing. My husband, whom I lovingly refer to as my jungle gym of a man because he can never sit still, is absolutely hooked on these cookies. They’re the kind of sweet treat I whip up every fall, and they always remind me of that time our little one tried sneaking a dozen into her preschool backpack. Yep, they’re that much of a hit around here. Trust me, these cookies have wiggled their way into the fabric of our lives, like that favorite sweater you refuse to throw away.

Why You’ll Love This Pumpkin Chocolate Chip Cookies

1. Because pumpkin plus chocolate equals happiness. Who knew that combo would become a cult classic?
2. Makes your kitchen smell like a pumpkin spice candle burst into your oven. No need for air fresheners.
3. You can use them as bribery. Seriously, “clean your room, and I’ll make you cookies” suddenly works wonders.
4. They stay soft, meaning they’re the cookie version of a love song — they just linger.

How to Make It

Okay, so imagine we’re having a chat over coffee while I’m stirring this strange orange concoction in a bowl. First off, preheat your oven to about 350°F. You want that thing nice and toasty for when you pop these beauties in. Toss all your dry stuff — flour, baking soda, a few spices — together. No fancy sifting needed. Just give it a whirl and hope you avoided a flour explosion.

Over on the wet side of the kitchen counter, cream some butter and sugar like you’re trying to make actual frosting. Then mix in that glorious pumpkin puree. Not the pumpkin pie mix! Been there, had regrets. Blend all those sweet, mushed-up ingredients with your dry ones. It’s going to start looking more like cookie dough instead of this gooey mess, promise.

Lastly, fold in your chocolate chips like you’re whispering sweet somethings to them. Now your dough is ready. Drop spoonfuls onto a baking sheet, and in they go. Fifteen-ish minutes in the oven because, let’s be real, we all deserve slightly under-cooked cookies in our lives.

Ingredient Notes

– Butter: Seriously, don’t use margarine. It just doesn’t spread the same joyful chaos.
– Pumpkin Puree: Not the pie mix. Pretty sure I said that already, but it’s a rookie mistake.
– Chocolate Chips: I once used chunks; game-changer, let me tell ya.

Recipe Steps:

1. Preheat oven to 350°F.
2. Mix dry ingredients in one bowl.
3. Cream butter and sugar, add pumpkin puree in another bowl.
4. Combine wet and dry mixtures and fold in chocolate chips.
5. Drop spoonfuls onto a baking sheet.
6. Bake for 15 minutes or until just underdone.

What to Serve It With

Tips & Mistakes

Storage Tips

Store these babies in an airtight container. They’ll stay soft like a pillow on a lazy Sunday morning. And if you decide to snack on them straight from the fridge, they’re gonna be a bit firm, but hey, colder weather hits different. Breakfast cookies? Yes, please.

Variations and Substitutions

I’ll be honest—once, I subbed honey for sugar. It got sticky, in a fun way. Swap chocolate chips for white chocolate or even nuts when you’re feeling wild. And yes, I once made them without a key spice; they didn’t sparkle, but who doesn’t like a mellow cookie?

Frequently Asked Questions

Pumpkin Chocolate Chip Cookies

Deliciously soft pumpkin chocolate chip cookies with warm spices and melty chocolate chunks perfect for fall baking.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.5 teaspoons baking soda
• ▢ 0.75 teaspoons ground cinnamon
• ▢ 0.5 teaspoons ground nutmeg
• ▢ 0.25 teaspoons ground cloves
• ▢ 0.125 teaspoons salt
• ▢ 0.5 cups unsalted butter, softened
• ▢ 0.75 cups granulated sugar
• ▢ 0.75 cups packed brown sugar
• ▢ 1 cup pumpkin puree pure pumpkin, not pumpkin pie filling
• ▢ 1 large egg
• ▢ 1 teaspoons vanilla extract
• ▢ 1.5 cups semi-sweet chocolate chips

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
• In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
• Beat in the pumpkin puree, egg, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the chocolate chips evenly throughout the dough.
• Drop rounded tablespoons of dough onto the prepared baking sheets, spacing 2 inches apart.
• Bake for 10-12 minutes, or until edges are lightly golden and centers are set.
• Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

These cookies are perfect for autumn gatherings and can be stored in an airtight container for up to 5 days.