Classic Pumpkin Chocolate Chip Cookies Recipe

I perfected my Soft Pumpkin Chocolate Chip Cookies with a tiny tweak that changes their texture in a way you won’t expect.

I love riffing on classic desserts, and my Classic Pumpkin Chocolate Chip Cookies surprised even me. I wanted a bite that tasted like fall but wasn’t just sugary nostalgia, and after a few messy tests I landed on a simple twist: pumpkin puree and generous semisweet chocolate chips.

Call it my weird little obsession, or the Pumpkin Cookie Recipe I keep tweaking when friends drop by. People ask if this is a Soft Pumpkin Chocolate Chip Cookie Recipe or just a quick snack, and I never give the same answer twice because good baking rewards curious mistakes, not perfection.

Ingredients

• pumpkin puree gives vitamin A and fiber, keeps cookies moist, it’s subtly sweet
• brown sugar adds caramel flavor and moisture, mostly simple carbs, lots of sweetness
• butter brings richness and fat, helps chewiness, calories go up though
• all purpose flour is starch and gluten, provides structure, mostly carbs, little protein
• egg adds protein and binding, a little fat, helps everything stick together
• chocolate chips give sugar and fat, melty pockets and bittersweet notes, not healthy
• cinnamon nutmeg ginger cloves, tiny amounts but big flavor, low calories, antioxidant boost

Ingredient Quantities

• 2 1/4 cups (281 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1 cup (packed, 220 g) light brown sugar (i sometimes use dark)
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (1 stick, 113 g) unsalted butter, softened
• 1 cup (240 g) pumpkin puree, not pumpkin pie filling
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (255 g) semisweet chocolate chips

How to Make this

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; position the rack in the middle. (Tip: weigh your flour if you can, 281 g is more reliable than cups.)

2. In a bowl whisk together the all purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt until evenly mixed.

3. In a separate large bowl cream the softened unsalted butter with the light brown sugar and granulated sugar until light and a bit fluffy, about 2 to 3 minutes with a mixer. I sometimes use dark brown sugar and it works great.

4. Add the pumpkin puree to the butter and sugar and mix until smooth, then beat in the room temperature egg and vanilla until combined. Scrape the bowl down so nothing’s hiding.

5. Add the dry ingredients to the wet in two additions, mixing just until you can’t see streaks of flour. don’t overmix or the cookies will get tough.

6. Fold in the semisweet chocolate chips until evenly distributed but don’t beat them in too aggressively.

7. Chill the dough for 30 to 60 minutes to prevent excessive spreading and to concentrate flavors. If you’re short on time, 15 minutes helps a bit.

8. Scoop dough by rounded tablespoons or a 2-tablespoon cookie scoop onto prepared sheets, spacing about 2 inches apart. Press a few extra chips onto the tops for prettier cookies.

9. Bake one sheet at a time for about 10 to 12 minutes, until edges are set and centers still look slightly soft; rotate the pan halfway if your oven bakes unevenly. For softer, chewier cookies pull them out earlier, for crisper edges bake a minute or two longer.

10. Let cookies cool on the baking sheet 5 to 10 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container up to 4 days, pop in a slice of bread to keep them moist.

Equipment Needed

1. Oven (set to 350°F / 175°C) with the rack in the middle
2. 2 baking sheets, lined with parchment paper or silicone mats
3. Kitchen scale plus measuring cups and spoons, weigh the flour if you can (281 g)
4. Mixing bowls, one large for wet stuff and one medium for the dry mix
5. Electric mixer or a sturdy whisk/wooden spoon if you dont have a mixer
6. Whisk for blending the dry ingredients evenly
7. Rubber spatula to scrape the bowl and fold in chips
8. 2-tablespoon cookie scoop or a rounded tablespoon and a small spoon to press chips on top
9. Wire cooling rack and an airtight container for storing leftovers

FAQ

Classic Pumpkin Chocolate Chip Cookies Recipe Substitutions and Variations

• Light brown sugar: swap with 1 cup granulated sugar + 1 tbsp molasses for light brown (use 2 tbsp molasses for dark brown). Mix well so it clumps like brown sugar, it keeps the chew.
• Unsalted butter: use solid coconut oil or vegan butter 1:1. cookies may be a touch denser and can taste faintly coconut, so chill the dough if it spreads too much.
• Pumpkin puree: replace 1:1 with mashed sweet potato or roasted butternut squash puree. make sure it’s smooth and not too watery for best texture.
• Large egg: use a flax egg for vegan baking – 1 tbsp ground flax + 3 tbsp water, stir and rest 5 minutes equals 1 egg. works great for binding, but cookies might be slightly less tender.

Pro Tips

1. Weigh the flour if you can. If not, spoon it into the cup and level it off with a straight edge. Too much flour makes the cookies cakey and dry.

2. Make sure the butter is properly softened but not melted, and cream it with the sugars until light and fluffy. If your pumpkin is cold, bring it to room temperature first so it doesn’t stiffen the butter again.

3. Chill the dough 30 to 60 minutes to reduce spreading and deepen the spice flavor. For even chunkier cookies chill longer or overnight; if the dough is very cold, add a minute or two to the bake time.

4. For chewier cookies add 1 teaspoon cornstarch or use a bit more brown sugar. Press extra chocolate chips onto the tops right after scooping for prettier cookies. Bake one sheet at a time on the middle rack and use an oven thermometer so you know the temperature is accurate.