Best Pumpkin Chocolate Chip Cookies Recipe
Pumpkin chocolate chip cookies are soft, chewy, and packed with warm fall flavors. The subtle sweetness of pumpkin puree, hints of cinnamon and nutmeg, and melty chocolate chips make these cookies a seasonal favorite you’ll want to bake all year long.
Ingredients List
- 1 cup pumpkin puree
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
Step-by-Step Instructions
In a bowl, whisk together melted butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
Add egg and vanilla extract, mixing until combined.
Stir in flour, baking soda, cinnamon, nutmeg, and salt until a soft dough forms.
Fold in chocolate chips. Chill dough for 30 minutes.
Scoop onto parchment-lined baking sheets and bake at 350°F (175°C) for 12–14 minutes until edges are set.
Cool on a wire rack before serving.
Cook Time
Prep Time: 15 minutes
Cook Time: 14 minutes
Chill Time: 30 minutes
Total Time: 59 minutes
Servings
Makes about 24 cookies
Nutritional Information (approx. per cookie)
Calories: 190
Carbs: 28g
Protein: 2g
Fat: 8g
Storage Instructions
Store in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week or freeze for up to 2 months.
Pairings/Suggestions
Serve with chai latte, pumpkin spice coffee, or hot cocoa for the ultimate fall treat.
Seasonal Relevance
Perfect for autumn baking, Halloween parties, and Thanksgiving dessert tables.
Conclusion
These pumpkin chocolate chip cookies are soft, chewy, and filled with cozy fall flavors. The combination of spiced pumpkin and rich chocolate makes them an irresistible seasonal treat.
Best Pumpkin Chocolate Chip Cookies Recipe
4
servings30
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kcalThis Vegetable Lasagna recipe is a perfect blend of creamy white sauce, fresh veggies, and cheesy layers, baked to golden perfection. Great for weeknight dinners or special occasions.
Ingredients
1 cup pumpkin puree
1 cup brown sugar
½ cup granulated sugar
½ cup unsalted butter, melted
1 large egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
2 cups semisweet chocolate chips
Directions
- In a bowl, whisk together melted butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
- Add egg and vanilla extract, mixing until combined.
- Stir in flour, baking soda, cinnamon, nutmeg, and salt until a soft dough forms.
- Fold in chocolate chips. Chill dough for 30 minutes.
- Scoop onto parchment-lined baking sheets and bake at 350°F (175°C) for 12–14 minutes until edges are set.
- Cool on a wire rack before serving.
Recipe Video
Notes
- Creamy and cheesy vegetable-packed lasagna.
Perfect for family dinners or gatherings.
Easy to bake and full of flavor.
FAQs
Q1: Can I use fresh pumpkin instead of canned?
Yes, just make sure to puree and drain it well to avoid excess moisture.
Q2: Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend for best results.
Q3: Can I add nuts or oats?
Absolutely! Walnuts, pecans, or a small amount of oats add texture and flavor.
