Pumpkin Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies

Yield 12-15

Author Sweet Temptations

Prep time

15 Min

Bake Time

12 Min

Cool Time

10 Min

Total time

37 Min

These Pumpkin Chocolate Chip Cookies are soft, chewy, and full of cozy fall flavor in every bite. Made with real pumpkin purée, warm spices like cinnamon, nutmeg, and ginger, and plenty of melty chocolate chips, they bake up tender with lightly golden edges and a perfectly soft center. They’re an easy autumn cookie that’s perfect for sharing, gifting, or enjoying with a warm cup of coffee or tea.

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Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• ½ cup pumpkin puree (canned or homemade)
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions

1. Preheat the Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Wet Ingredients: Mix in the pumpkin purée, egg, and vanilla until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
5. Combine the Batter: Add the dry ingredients to the wet ingredients and mix just until combined (don’t overmix). Fold in the chocolate chips.
6. Scoop the Dough: Scoop dough onto the baking sheets, spacing cookies about 2 inches apart.
7. Bake: Bake 10–12 minutes, until the edges are lightly golden and centers look slightly soft.
8. Cool and Serve: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. Use room-temp butter: Softened (not melted) butter helps the cookies bake up thick and chewy.
2. Don’t overmix after adding flour: Mix just until combined so the cookies stay tender.
3. Scoop evenly: Use a cookie scoop so they bake at the same speed and look uniform.
4. Don’t overbake: Pull them when the edges are lightly golden and the centers still look a little soft—they’ll set as they cool.
5. Let them cool on the pan first: Give them 5 minutes on the baking sheet so they firm up before moving.
6. Boost the pumpkin spice (optional): Add a little lemon zest or extra cinnamon if you want a brighter, more “pumpkin-y” flavor.

Nutrition Facts

Calories

470

Fat

20 g

Sat. Fat

13 g

Carbs

69 g

Fiber

1 g

Net carbs

68 g

Sugar

43 g

Protein

4 g

Sodium

238 mg

Cholesterol

56 mg

Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.

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Step Into the Kitchen: Visual Guide to the Pumpkin Chocolate Chip Cookies Recipe