If you’re looking for a cozy, comforting treat that perfectly captures the best flavors of fall, you simply must try this Pumpkin Chocolate Chip Cookies Recipe. These cookies are wonderfully soft and chewy with a hint of warm pumpkin spice, complemented by melty dark chocolate chips that turn every bite into a celebration. The blend of white and whole wheat flour gives them a lovely texture, while the pumpkin keeps them moist and rich without being overly sweet. Trust me, once you bake this recipe, these cookies will become a fast favorite for your seasonal baking routine or anytime you crave that irresistible balance of pumpkin and chocolate.
Ingredients You’ll Need
This Pumpkin Chocolate Chip Cookies Recipe uses simple, everyday ingredients that come together to create something truly magical. Each ingredient plays an important role, from giving the cookies structure to infusing them with cozy autumn flavors and melt-in-your-mouth chocolatey bursts.
- White flour: Provides a tender base for a soft cookie texture.
- Whole wheat flour: Adds a wholesome depth and slight nuttiness to balance the sweetness.
- Baking soda: Helps the cookies rise to the perfect fluffiness.
- Pumpkin pie spice: Brings that classic blend of cinnamon, nutmeg, and clove for unmistakable fall warmth.
- Ground cinnamon: Adds extra aromatic spice for richness.
- Salt: Enhances all flavors and balances sweetness.
- Butter (softened): Makes the cookies tender and contributes a buttery flavor.
- White sugar: Gives sweetness and helps with cookie structure.
- Brown sugar: Adds moisture and a subtle caramel note.
- Large egg (room temperature): Binds everything together while adding moisture.
- Vanilla extract: Enhances the overall flavor with sweet, fragrant notes.
- Canned pumpkin: Provides moisture, color, and that essential pumpkin flavor.
- Dark chocolate chips or chunks: For rich pockets of melty chocolate in every bite.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Mix dry ingredients
Begin by combining the white flour, whole wheat flour, baking soda, pumpkin pie spice, ground cinnamon, and salt in a medium bowl. Mixing these dry ingredients first ensures that the spices and leavening are evenly distributed, which is key for consistent flavor and texture in every cookie.
Step 2: Beat the wet ingredients
Next, cream the softened butter in your stand mixer with the paddle attachment until fluffy and smooth. Gradually add the white and brown sugars, beating until the mixture is fully combined and light. Then, beat in the egg until creamy, followed by the vanilla extract and canned pumpkin, mixing until everything is well incorporated. This creates a lush, fragrant batter that’s just begging to be baked.
Step 3: Combine wet and dry ingredients
With the mixer running on low speed, slowly add the dry ingredients to the wet mixture, spoonful by spoonful. This gentle incorporation prevents overmixing and keeps the texture tender. Finally, fold in the dark chocolate chips, ensuring they are evenly distributed so that every cookie has delicious chunks of melty chocolate.
Step 4: Chill the dough
Cover the bowl with plastic wrap and place it in the freezer for about 30 minutes. Chilling the dough firms it up, which helps the cookies hold their shape during baking and enhances their texture by making them thicker and chewier.
Step 5: Bake to perfection
Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone mats. Scoop dough in generous 2-3 tablespoon-sized mounds and place them spaced out on the sheets. Bake for 12 to 14 minutes until the edges turn slightly crisp but the centers remain soft. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely – this finishing step ensures they firm up just right without losing their tender chew.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
While these cookies are perfectly delightful on their own, you can elevate their presentation by dusting them lightly with powdered sugar or drizzling a bit of melted white chocolate over the top. A sprinkle of toasted pumpkin seeds adds a satisfying crunch and a pop of autumnal flair that looks stunning.
Side Dishes
Pair these pumpkin chocolate chip cookies with a warm cup of chai tea or freshly brewed coffee for a cozy afternoon treat. They also go wonderfully with a scoop of vanilla ice cream if you’re looking to turn them into a dessert worth celebrating. A glass of cold milk never fails either – it’s the perfect classic match!
Creative Ways to Present
For a festive gathering, arrange the cookies on a rustic wooden board alongside small bowls of whipped cream, caramel sauce, and extra chocolate chips for dipping. You could also sandwich two cookies together with cream cheese frosting for an indulgent twist that’s sure to be a crowd-pleaser. Decorating with edible fall leaves or cinnamon sticks around the platter adds a charming seasonal touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cookies (though I doubt that will happen!), store them in an airtight container at room temperature. They will stay fresh and chewy for up to 4 days. Adding a slice of bread inside the container helps maintain moisture and softness.
Freezing
You can freeze both the dough and baked cookies. For dough, scoop onto a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Bake the dough from frozen, adding a few extra minutes. For baked cookies, freeze them in an airtight container with layers of parchment paper to prevent sticking.
Reheating
To enjoy frozen or leftover baked cookies warm, gently reheat them in a 300°F oven for about 5 minutes or microwave for 10-15 seconds. This helps bring back that freshly-baked softness and enhances the melty chocolate experience.
FAQs
Can I use canned pumpkin pie filling instead of canned pumpkin?
It’s best to use pure canned pumpkin because pumpkin pie filling contains added sugars and spices that could alter the cookie’s taste and texture.
Can I substitute all-purpose flour instead of using whole wheat flour?
Absolutely! You can use all-purpose flour in place of whole wheat for a lighter texture, but the whole wheat adds a nice nuttiness that complements the pumpkin and spices beautifully.
Is it possible to make these cookies gluten-free?
Yes, by substituting a gluten-free baking blend for the flours, you can make these pumpkin chocolate chip cookies gluten-free. Just make sure your blend includes xanthan gum for structure.
How do I keep the cookies from spreading too much?
Chilling the dough before baking is key to preventing excessive spreading. Also, be sure your butter isn’t too soft or melted, as this can cause the cookies to flatten.
Can I use milk chocolate chips instead of dark chocolate?
Of course! Milk chocolate chips will give a sweeter, creamier bite. Dark chocolate provides a nice contrast to the sweet pumpkin, but either works depending on your preference.
Final Thoughts
This Pumpkin Chocolate Chip Cookies Recipe is a true game changer for bakers seeking that perfect seasonal treat. It’s easy, fuss-free, and yields cookies that never fail to delight with their tender crumb, warm spices, and rich bursts of chocolate. I can’t wait for you to try it and share these cozy cookies with your loved ones – they’re guaranteed to bring smiles and maybe even spark a new holiday tradition.
Print
Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin pie spice and cinnamon with rich dark chocolate chips for a soft, flavorful autumn treat. Moist and tender with just a hint of spice, these cookies are perfect for enjoying with a cup of coffee or as a festive dessert during the fall season.
Ingredients
Dry Ingredients
- 1 cup white flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin
- 1/2 cup dark chocolate chips (or chunks)
Instructions
- Mix dry ingredients: In a medium bowl combine white flour, whole wheat flour, baking soda, pumpkin pie spice, ground cinnamon, and salt; set aside.
- Beat wet ingredients: Beat softened butter in a stand mixer with the paddle attachment until fluffy. Add white sugar and brown sugar and beat until combined. Beat in the egg until creamy. Add vanilla extract and canned pumpkin, mixing until well combined.
- Combine: Gradually add the dry ingredients to the wet ingredients with the mixer running on low speed. Mix until just incorporated. Fold in the dark chocolate chips until evenly distributed.
- Chill: Cover the bowl and place the dough in the freezer for about 30 minutes until firm and cold. This helps the cookies hold their shape during baking.
- Bake: Preheat oven to 350°F (175°C). Scoop cookie dough by 2-3 tablespoon-sized portions onto lined baking sheets, spacing them adequately. Bake for 12-14 minutes or until the edges are crisping. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the egg is at room temperature to help with better mixing and texture.
- Freezing the dough before baking helps prevent spreading and results in thicker cookies.
- You can substitute dark chocolate chips with semi-sweet or milk chocolate chips based on preference.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Adjust baking time slightly if using a convection oven.
