Pumpkin Chocolate Chip Cookies

Welcome, Cookie Lovers!

Well howdy, friends! Wyatt here, your flavor-obsessed kitchen companion. Can you feel it? That crisp snap in the air, the leaves blushing crimson, and that unmistakable scent of cozy drifting through open windows? Yep—fall’s rolled into town like your favorite flannel shirt. And you know what that means: it’s pumpkin everything season. But today? We’re skipping the basic lattes and diving straight into the cookie jar with my irresistibly soft Pumpkin Chocolate Chip Cookies. Picture this: a cookie that hugs you like your grandma’s quilt—cakey, spiced just right, and studded with melty chocolate pockets. No fancy techniques, no unicorn ingredients. Just pure, uncomplicated joy that’ll make your kitchen smell like a cinnamon-scented dream. Whether you’re baking for a tailgate, bribing your kids into doing homework, or just treating yourself (you deserve it!), these little rounds of happiness are your new fall legacy. So tie on that apron, crank up some tunes, and let’s make magic happen!

The Cookie That Started It All

Pumpkin Chocolate Chip Cookies

Print Recipe

Soft, spiced, and generously dotted with chocolate chips, these pumpkin cookies are a fall must-bake. Moist from pumpkin puree and rich with autumn flavor, they’re perfect for sharing — or not!

• Author: Wyatt Porter
• Prep Time: 20 min
• Cook Time: 15 min
• Total Time: 35 minutes
• Yield: 48 cookies 1x

Ingredients

Scale 1x2x3x

5 cups all-purpose flour

2 tbsp pumpkin pie spice

3 tsp baking soda

2 tsp kosher salt (or 1 tsp table salt)

2 cups unsalted butter

3½ cups granulated sugar

2 large eggs

3 cups pumpkin puree

4 tbsp vanilla extract

2 to 3 cups chocolate chips (your choice of size or mix)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

In a bowl, whisk flour, pumpkin pie spice, baking soda, and salt.

Cream butter and sugar until fluffy. Beat in eggs, pumpkin, and vanilla.

Gradually mix in dry ingredients, then fold in chocolate chips.

Scoop dough onto baking sheets and bake for 12–15 min. Cool on wire racks.

Let me take you back to my rookie cooking days—circa age 12. I’d just “borrowed” Mom’s mixing bowls (without permission, naturally) to tackle my first solo bake. Ambition? High. Skill? Questionable. Picture me, covered in flour like a powdered doughnut, holding my breath as those pumpkin cookies emerged from the oven. They were… lopsided. Some were suspiciously charred at the edges. But when my little sister bit into one? Her eyes went wide as moons. “Wyatt,” she mumbled through a full mouth, “you’re a genius.” We sat cross-legged on the linoleum, crumbs everywhere, dunking warm cookies in cold milk. That messy, imperfect moment—the laughter, the chocolate smudges, the sheer pride of creating something delicious—it’s why I still bake these today. Every batch is a love letter to that kid who learned food isn’t about perfection. It’s about connection. And maybe a little bit of chaos.

🛒 Gather Your Goodies

Pro tip: Measure everything before you start! (Chefs call it “mise en place”—fancy for “avoid frantic pantry dives.”)

• 1 cup canned pumpkin → Not pumpkin pie filling! Pure pumpkin purée is your blank canvas. Chef’s hack: Dab excess moisture with a paper towel for chewier cookies.
• 1 cup sugar + ½ cup brown sugar → Brown sugar’s molasses adds depth. Out of brown? Use all white sugar + 1 tbsp maple syrup.
• ½ cup vegetable oil → Keeps cookies moist without butter’s density. Substitute melted coconut oil for a hint of tropical warmth.
• 1 egg → Your binder. For vegan pals, swap in a flax egg (1 tbsp ground flax + 3 tbsp water, sit 5 mins).
• 2 tsp vanilla extract → Splurge on pure vanilla—it’s the backstage hero!
• 2 cups all-purpose flour → Spoon & level it—don’t scoop! Packed flour = hockey pucks.
• 1 tsp baking soda + 2 tsp baking powder → Dynamic duo for that cakey lift. Check expiry dates—old leaveners = sad flat cookies.
• 2 tsp cinnamon + ½ tsp salt → Cinnamon’s non-negotiable. Salt? It’s the flavor amplifier. Don’t skip!
• 1½ cups chocolate chips → Semi-sweet is my MVP, but dark chocolate or cinnamon chips? *chef’s kiss*.

👩‍🍳 Let’s Get Baking!

Channel your inner cookie artist—this is where the fun begins!

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. → Why parchment? No sticking, easy cleanup, and golden bottoms. No parchment? Grease pans lightly.
2. Whisk pumpkin, sugars, oil, egg, and vanilla in a large bowl. → Whisk until glossy and smooth—about 1 minute. No need for a mixer! Secret insight: The mix will look loose. That’s okay! Pumpkin’s watery, but flour will fix it.
3. In another bowl, combine flour, baking soda, baking powder, cinnamon, and salt. → Fork-whisk to banish lumps and distribute leaveners evenly. Spice lover? Add a pinch of nutmeg or ginger!
4. Gradually mix dry ingredients into wet ingredients. → Fold gently with a spatula—DO NOT OVERMIX. Stop when flour disappears. Overworking = tough cookies. Tragedy!
5. Fold in chocolate chips. → Save ¼ cup to press on top before baking. Instagram-worthy cookies? Yes, please.
6. Drop spoonfuls (about 1.5 tbsp) onto sheets, 2 inches apart. → Cookie scoop = uniform cuties. Dough sticky? Wet your fingers or spoon. Pro move: Flatten scoops slightly—they don’t spread much.
7. Bake 10–12 minutes. → Edges should be set, centers soft. They’ll look underdone—that’s PERFECT! They firm up while cooling. Overbaking = cookie crimes.
8. Cool on baking sheets 5 minutes, then transfer to wire racks. → Resist snatching one immediately! They’re fragile when hot. Patience, grasshopper.

🍪 Serving Up Comfort

Slide these beauties onto a rustic wooden board or stack ’em high on Grandma’s china. Serve warm with a frosty glass of milk for that nostalgic kick, or alongside spiced chai for a cozy afternoon. For bonus points? Sandwich a scoop of vanilla ice cream between two cookies—pumpkin-choc-chip ice cream sandwiches are a fall revelation! Store extras (ha, as if!) in an airtight container for 4 days… if they last that long.

✨ Mix It Up!

• Nutty Crunch: Fold in ¾ cup toasted pecans or walnuts with the chocolate chips.
• Spice Explorer: Add ¼ tsp each of ground ginger, cloves, and nutmeg to the dry mix.
• Chip Swap: Use white chocolate chips + dried cranberries for a sweet-tart twist.
• Gluten-Free: Swap AP flour for 1:1 GF blend (like Bob’s Red Mill).
• Vegan Delight: Flax egg + dairy-free chocolate chips + coconut oil.

🧑‍🍳 Wyatt’s Whispered Wisdom

This recipe’s evolved like my taste in music—started simple, got bolder! Early batches were dense little pucks (RIP, 2006). Then I discovered the baking powder + soda combo for lift, and the oil-vs-butter debate ended with oil’s moisture winning. Funny story: Once subbed cayenne for cinnamon (similar jars, dim kitchen). Spicy pumpkin cookies? Surprisingly not awful… but stick to cinnamon. Now, I double the batch always—these disappear faster than my willpower at a farmers’ market. Make ’em your own! That’s the beauty of cooking.

❓ Burning Questions? (Pun Intended)

Q: Why are my cookies cakey inside?
A: That’s the goal! Pumpkin adds moisture, creating a soft, muffin-like texture. If you want crispier edges, flatten dough balls more before baking.

Q: Help! My cookies spread into pancake puddles.
A: Likely culprits: expired leaveners, overmixed dough, or warm dough. Chill dough 30 mins before scooping next time. Also, check your flour measurement—too little flour = spread city.

Q: Can I freeze the dough?
A: Absolutely! Scoop dough balls onto a tray, freeze solid, then bag ’em. Bake straight from frozen—add 1-2 mins to bake time. Midnight cookie emergency? Sorted.

Q: Fresh pumpkin vs. canned?
A: Canned’s consistent and easy. If using fresh, roast, purée, and strain it overnight in cheesecloth. Too watery = gummy cookies.

📊 Nutrition (Per Cookie)

Calories: ~140 | Fat: 6g | Carbs: 21g | Protein: 2g
Note: Estimates vary. Your mileage may vary after “taste-testing” 4 cookies.

Final Thoughts:

There’s something timeless about a warm cookie and a crisp fall breeze, isn’t there? These Pumpkin Chocolate Chip Cookies aren’t just a treat—they’re a little bite of nostalgia, spiced joy, and seasonal magic. Whether you’re a seasoned baker or just starting out, this recipe is as forgiving as it is satisfying. So embrace the floury fingers, the gooey chocolate smears, and the smell of cinnamon dancing through your kitchen. Bake a batch, share a few (or don’t—we won’t judge), and let these cookies become part of your autumn tradition. Because fall isn’t just a season—it’s a feeling. And these cookies? They taste just like that.