Pumpkin Chocolate Chip Cookies Recipe

You’re about to discover my favorite fall cookie recipe that perfectly balances pumpkin’s earthiness with chocolate’s decadence. I’ve tested countless variations to create these soft, chewy cookies that’ll fill your kitchen with warm autumn aromas. As someone who’s been baking these treats for years, I can promise you’ll love how the pumpkin keeps them exceptionally moist while the chocolate chips add just the right amount of sweetness. Let’s explore the simple ingredients you’ll need to make these seasonal favorites.

Why You’ll Love These Fall Cookies

When fall arrives, these pumpkin chocolate chip cookies become my absolute go-to recipe for bringing warmth and comfort to chilly afternoons.

You’ll love how these cookies fill your kitchen with the cozy aroma of pumpkin spice and melted chocolate.

They’re perfectly soft and chewy, with just the right balance of fall flavors.

Trust me, you’ll want to make double batches – they disappear quickly!

Essential Ingredients and Substitutions

Eight simple ingredients form the foundation of these irresistible pumpkin chocolate chip cookies.

You’ll need all-purpose flour, pure pumpkin puree (not pie filling), unsalted butter, brown sugar, one egg, vanilla extract, pumpkin pie spice, and semi-sweet chocolate chips.

I’ve found that coconut oil works great instead of butter, while gluten-free flour blend can replace regular flour cup-for-cup.

Just avoid using pumpkin pie filling – trust me on this one!

Step-by-Step Baking Instructions

Before diving into these delightfully soft pumpkin cookies, let’s preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, cream together butter and sugars until fluffy.

Beat in pumpkin puree, egg, and vanilla. Gradually stir in your dry ingredients until just combined, then fold in chocolate chips.

Drop rounded tablespoons onto prepared sheets, spacing them 2 inches apart.

Tips for Perfect Cookie Results

To achieve perfectly tender pumpkin cookies every time, I’ve discovered a few game-changing tricks through years of test batches.

Don’t overmix your dough – stop as soon as ingredients are combined.

I’ve found chilling the dough for 30 minutes prevents spreading.

For extra softness, remove cookies when they’re slightly underdone, as they’ll continue baking on the hot pan.

Storage and Freezing Guidelines

Since these pumpkin chocolate chip cookies stay wonderfully fresh, you’ll have several storage options to keep them tasting delicious.

Store them at room temperature in an airtight container for up to 5 days, or refrigerate them for up to a week.

You can also freeze them for up to 3 months – just place them in a freezer bag with parchment paper between layers.

Variations and Mix-In Ideas

While the classic combination of pumpkin and chocolate chips creates an irresistible cookie, I’ve discovered countless ways to customize these treats with delicious mix-ins.

Try adding 1/2 cup of chopped pecans, white chocolate chips, or butterscotch morsels. You’ll love the crunch of toffee bits or the warmth of cinnamon chips.

For a fall twist, fold in 1/3 cup candied ginger or crushed graham crackers.