The Story & Intro
Growing up on the island of Crete, pumpkins weren’t always the star of our table, but my grandmother loved using them in creative ways. She’d make savory pies or sweet pumpkin fritters that filled our kitchen with warmth. When I moved into my own home, I discovered the American tradition of baking with pumpkin, and I fell in love with the cozy flavors.
Pumpkin chocolate chip cookies have become a favorite in my kitchen. They’re soft, chewy, and filled with melty chocolate goodness. The hint of pumpkin spice makes every bite taste like fall, and they’re perfect for sharing with friends over coffee or tea.
These cookies remind me that food is more than just nourishment—it’s a way to create memories. Whether you’re baking with your kids, preparing a treat for a gathering, or just enjoying a quiet evening at home, these pumpkin chocolate chip cookies bring comfort and joy.
If you’re looking for the best pumpkin chocolate chip cookies, this recipe will quickly become your go-to. Simple, delicious, and foolproof—you’ll love every bite.
Ingredients for Pumpkin Chocolate Chip Cookies
Here’s what you’ll need:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 ½ cups semi-sweet chocolate chips
Step-by-Step Instructions
Step 1: Prepare the batter
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract, then mix until well combined.
Step 2: Mix the dry ingredients
In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures your spices are evenly distributed.
Step 3: Combine wet and dry
Gradually add the dry mixture to the wet mixture, stirring gently until a soft dough forms. Be careful not to overmix.
Step 4: Fold in chocolate chips
Add the chocolate chips and fold them evenly into the dough.
Step 5: Scoop and bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop spoonfuls of dough onto the sheet, spacing them about 2 inches apart. Bake for 12–15 minutes until the edges are set but the centers are soft.
Serving Suggestions
These pumpkin chocolate chip cookies taste best when served warm with a glass of cold milk, hot coffee, or spiced tea. For a festive twist, drizzle them with melted white chocolate or sandwich a scoop of vanilla ice cream between two cookies.
They also make a wonderful homemade gift—just wrap them in parchment paper, tie with twine, and share the sweetness with friends or neighbors.
Storage Tips
- Store cookies in an airtight container at room temperature for up to 4 days.
- Refrigerate to keep them fresh for a week.
- Freeze baked cookies for up to 3 months. Reheat in the oven for that just-baked taste.
Conclusion
Pumpkin chocolate chip cookies are the perfect balance of soft pumpkin spice flavor and rich chocolate. They’re quick to make, loved by all ages, and a must-bake treat during the fall season.
Baking these cookies reminds me of why I love being in the kitchen—it’s about sharing comfort, love, and sweetness with others. I hope this recipe brings you the same joy it brings me every year.