If you’ve been hunting for a cozy, melt-in-your-mouth treat that perfectly captures the essence of fall, you’re going to adore this Classic Pumpkin Chocolate Chip Cookies Recipe. These cookies marry the warm, spiced flavors of pumpkin and cinnamon with the gooey sweetness of chocolate chips in a way that feels utterly comforting and indulgent. Whether you’re baking for family, friends, or simply treating yourself, this recipe brings that delightful autumn vibe right into your kitchen with every bite.
Ingredients You’ll Need
Gathering these simple ingredients is your first step toward cookie magic. Each one plays a crucial role: from the creamy butter that lends richness, to the pumpkin purée that adds moisture and that signature autumn flavor, and of course, the chocolate chips that bring the perfect sweet surprise.
- Unsalted butter (1/2 cup, softened): Softening helps it blend smoothly, creating tender cookies.
- Granulated sugar (1/2 cup): Adds sweetness and helps with cookie texture.
- Brown sugar (1/2 cup, packed): Brings moistness and a subtle caramel depth.
- Pumpkin purée (1/2 cup): The star ingredient that delivers moisture and a beautiful, natural color.
- Large egg (1): Binds ingredients and contributes to texture.
- Vanilla extract (1 teaspoon): Enhances all the flavors beautifully.
- All-purpose flour (1 1/2 cups): The foundation that gives structure to your cookies.
- Baking soda (1 teaspoon): Ensures your cookies rise just right.
- Ground cinnamon (1 teaspoon): Infuses that warm, classic pumpkin spice vibe.
- Ground nutmeg (1/2 teaspoon): Adds subtle, earthy spice notes.
- Ground cloves (1/4 teaspoon): Provides a gentle hint of aromatic intensity.
- Salt (1/2 teaspoon): Balances sweetness and enhances flavors.
- Semi-sweet chocolate chips (1 cup): The perfect melty chocolate pieces to bring every bite to life.
How to Make Classic Pumpkin Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This not only saves cleanup time but also ensures your cookies bake evenly without sticking.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This step is key for achieving that perfect tender texture and delightful sweetness.
Step 3: Add Pumpkin, Egg, and Vanilla
Next, mix in the pumpkin purée, egg, and vanilla extract. These combine to create a rich, smooth batter that sets the stage for all those cozy fall flavors.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Blending your spices with the flour ensures an even distribution of flavor throughout each cookie.
Step 5: Mix Dry into Wet and Fold in Chocolate Chips
Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix! Finally, gently fold in the chocolate chips, making every cookie a little treasure trove of chocolatey goodness.
Step 6: Portion the Dough
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart so they have room to spread and bake evenly.
Step 7: Bake to Perfection
Bake your cookies for 10 to 12 minutes. Watch for those golden edges and a set center — that’s when they’re ready to come out of the oven.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely. This helps them finish setting while keeping that soft, chewy texture inside.
How to Serve Classic Pumpkin Chocolate Chip Cookies Recipe
Garnishes
Enhance your presentation by sprinkling a tiny pinch of cinnamon sugar on top just before baking or drizzle a little melted white chocolate for a festive touch. A light dusting of powdered sugar after cooling also looks beautiful and adds a subtle sweetness.
Side Dishes
These cookies pair wonderfully with a scoop of vanilla ice cream or a warm cup of chai tea or pumpkin spice latte. The combination elevates that comforting, homey feeling and makes for an irresistible snack or dessert duo.
Creative Ways to Present
Serve these cookies stacked on a rustic wooden board adorned with autumn leaves and mini pumpkins for a charming seasonal display. You can also sandwich them with cream cheese frosting for a decadent treat that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 4 days. Adding a slice of bread to the container helps maintain their softness, so they taste just like fresh-baked.
Freezing
You can freeze baked cookies in a single layer on a baking sheet, then transfer to a zip-top freezer bag for up to 3 months. For dough, form balls and freeze them similarly to bake fresh cookies anytime you want.
Reheating
To revive that warm, just-from-the-oven feeling, pop frozen or stored cookies in the microwave for 10 to 15 seconds or warm briefly in a preheated oven at 300°F for about 5 minutes. This brings back their soft, gooey charm instantly.
FAQs
Can I substitute canned pumpkin for fresh pumpkin purée?
Absolutely! Canned pumpkin purée is perfectly fine and actually more convenient. Just make sure it’s 100% pure pumpkin without added spices or sugars to keep the flavor balanced.
What type of chocolate chips work best?
Semi-sweet chocolate chips are ideal for this recipe as they provide a pleasant contrast to the pumpkin spices without being too sweet. However, feel free to experiment with milk or dark chocolate based on your preference!
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just ensure it contains xanthan gum or a similar binder for the best texture.
How do I prevent my cookies from spreading too much?
Make sure your butter is softened, not melted, and chill the dough slightly before baking if you find they are spreading too thin. Also, spacing the cookies well on your baking sheet helps maintain shape.
Are these cookies suitable for freezing after baking?
Yes! These Classic Pumpkin Chocolate Chip Cookies freeze beautifully. Just store them in an airtight container or freezer bag, and thaw at room temperature when ready to enjoy.
Final Thoughts
There’s something truly heartwarming about baking these Classic Pumpkin Chocolate Chip Cookies Recipe. They bring that perfect balance of spice, sweetness, and melty chocolate that isn’t just a cookie but a cozy moment in your day. I can’t wait for you to try them and feel that autumn magic in every bite!
Print
Classic Pumpkin Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
Classic Pumpkin Chocolate Chip Cookies are a delightful fall treat combining the warm spices of cinnamon, nutmeg, and cloves with rich chocolate chips and moist pumpkin purée. These soft and flavorful cookies come together quickly and bake to a perfect golden edge, making them a perfect seasonal dessert or snack.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Mix in the pumpkin purée, egg, and vanilla extract until the mixture is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the spices and leavening.
- Incorporate Dry Into Wet: Gradually add the dry ingredient mixture into the wet mixture, stirring just until combined to avoid overmixing. Then fold in the semi-sweet chocolate chips gently.
- Portion Dough: Drop spoonfuls of dough onto the prepared baking sheets, making sure to space them about 2 inches apart for even baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the centers are set, signalling the cookies are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use fresh pumpkin purée for the best flavor; canned pumpkin can also be used as a convenient alternative.
- Do not overmix the dough after adding the flour to keep the cookies tender.
- You can substitute semi-sweet chocolate chips with dark chocolate chips or white chocolate chips according to preference.
- Storing cookies in an airtight container will keep them fresh for up to 5 days.
- For a spicier kick, increase cinnamon to 1 1/2 teaspoons and add a pinch of ground ginger.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
