There’s something magical about the way Pumpkin Chocolate Chip Cookies combine the warmth of fall spices with melty chocolate goodness. These cookies are the perfect balance of soft, chewy, and slightly cakey—like a cozy hug on a chilly autumn day.
If you’re looking for a dessert that feels like a celebration of fall in every bite, this recipe is it.
The first time I made these, the aroma of cinnamon and nutmeg wafting through my kitchen was enough to gather the whole family around.
I love pairing these cookies with a steaming mug of Pumpkin Spice Latte for the ultimate fall experience or serving them alongside freshly baked Cinnamon Rolls for a comforting weekend brunch.
What makes these cookies truly special is the addition of pumpkin puree, which keeps them moist and adds a subtle sweetness.
The chocolate chips bring a rich, indulgent touch, making each bite a delightful contrast of flavors and textures. They’re easy to whip up and guaranteed to disappear just as quickly!
What Makes This Recipe Special?
- Fall flavors at their best: Pumpkin and warm spices make these cookies irresistible.
- Perfectly soft and chewy: The texture is spot on, thanks to the pumpkin puree.
- Chocolate chips galore: Because everything is better with chocolate!
- Simple to make: You don’t need fancy equipment or ingredients—just mix, bake, and enjoy.
Bake a batch of these Pumpkin Chocolate Chip Cookies, and let the flavors of the season shine through in every delicious bite.
Pumpkin Chocolate Chip Cookies Recipe
Equipment
- Mixing bowls (2)
- Whisk or Spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper or non-stick spray
- Spoon or Cookie Scoop
Ingredients
- 1 cup granulated sugar
- 1/2 cup oil vegetable or canola oil
- 1 teaspoon milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin or homemade pumpkin puree
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cups semi-sweet chocolate chips or milk chocolate
Instructions
- Preheat Oven: Set the oven to 375°F (190°C) and prepare a cookie sheet with parchment paper or light non-stick spray.
- Mix Wet Ingredients: Combine sugar and oil in a mixing bowl, then add egg, milk, pumpkin, and vanilla. Stir until smooth.
- Combine Dry Ingredients: In another bowl, mix flour, cinnamon, salt, baking powder, and baking soda.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture and chocolate chips to the wet mixture. Stir just until incorporated.
- Drop Dough: Use a spoon or cookie scoop to drop large spoonfuls of dough onto the prepared baking sheet.
- Bake: Bake for 10-12 minutes or until the tops are no longer glossy.
- Cool: Let the cookies cool slightly on the sheet before transferring to a wire rack to cool completely.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 184kcal |
| Carbohydrates | 23g |
| Sodium | 134mg |
| Fat | 9g |
| Protein | 2g |
| Sugar | 13g |
