Pumpkin Chocolate Chip Cookies Recipe

If you’re searching for the perfect fall treat, these Pumpkin Chocolate Chip Cookies might just become your new obsession. They’re thick, wonderfully soft, and positively packed with cozy pumpkin flavor in every chewy bite. Pumpkin pie spice and pumpkin puree transform a classic cookie into something magical, bringing warmth and nostalgia to even the chilliest day. Whether you’re planning a cozy night in or baking up some sweet holiday memories, Pumpkin Chocolate Chip Cookies are that irresistible combination of comfort food and crowd-pleaser you’ll want to make again and again.

Ingredients You’ll Need

With a handful of everyday pantry staples and a few seasonal stars, you’ll create cookies that are uniquely tender, rich, and packed with flavor. Each ingredient has a purpose, contributing to the glorious texture and unmistakable taste of these Pumpkin Chocolate Chip Cookies.

• Pumpkin Puree: Adds moisture and real pumpkin flavor—you’ll cook it down to avoid soggy cookies and boost that autumn essence.
• Unsalted Butter: Brings richness and a soft texture; use it at room temperature for easy creaming with the sugars.
• Brown Sugar: Provides a caramel depth and chewy texture that’s just dreamy with pumpkin.
• Granulated Sugar: Gives sweetness and encourages beautifully golden edges.
• Vanilla Extract: Reinforces the cookie’s warmth and rounds out all the pumpkin spice.
• All-Purpose Flour: The backbone of your cookies, offering structure without being heavy.
• Cornstarch: The secret to an ultra-soft, melt-in-your-mouth crumb.
• Baking Soda: Adds lift and helps the cookies puff up just right.
• Salt: Balances all the sweet notes and enhances the spices.
• Pumpkin Pie Spice: Delivers the aromatic blend of cinnamon, nutmeg, ginger, and cloves everyone craves in fall.
• Semi-Sweet Chocolate Chips: Melty pools of chocolate make each bite perfectly decadent—feel free to sprinkle extra on top after baking!

How to Make Pumpkin Chocolate Chip Cookies

Step 1: Cook Down the Pumpkin Puree

Start by placing your pumpkin puree in a small saucepan over medium heat. Stir frequently and let it slowly simmer for about 10 minutes—it should reduce to between 2/3 and 3/4 cup. This step intensifies the pumpkin flavor and prevents the dough from becoming too wet, setting your Pumpkin Chocolate Chip Cookies up for chewy perfection.

Step 2: Prepare Your Baking Sheet

Line a small baking sheet with parchment paper. This makes cleanup a breeze and ensures your cookies won’t stick or spread unevenly. Set the baking sheet aside while you mix your dough.

Step 3: Cream Butter and Sugars

In a large mixing bowl, cream together your room temperature butter, brown sugar, and granulated sugar until the mixture is fluffy and light. Add in the cooled, cooked-down pumpkin puree and vanilla extract. Beat until everything is well combined—this gives your cookies their tender, cake-like crumb and incredible flavor.

Step 4: Mix Together Dry Ingredients

In a separate bowl, whisk your flour, cornstarch, baking soda, salt, and pumpkin pie spice until evenly combined. This step distributes the leavening agents and spices to ensure they’re perfectly incorporated throughout your cookie dough.

Step 5: Combine Wet and Dry Mixtures, Add Chocolate Chips

Gradually add the dry mixture to the wet, mixing just until combined—no overbeating, or you’ll end up with tough cookies! Fold in your chocolate chips gently, evenly distributing little chocolate treasures in every bite of these Pumpkin Chocolate Chip Cookies.

Step 6: Shape the Dough

Using a cookie scoop or two spoons, portion out about 2 tablespoons of dough for each cookie. Roll them into balls for even, bakery-worthy results. Arrange the dough balls on your prepared baking sheet.

Step 7: Chill the Cookie Dough

Cover your dough balls with plastic wrap and freeze for at least 30 minutes (or up to overnight). This step ensures the cookies won’t overspread—and intensifies their flavor. If you chill overnight, remember to let them sit at room temperature for 10 minutes before baking.

Step 8: Bake

Preheat your oven to 350F and place the chilled dough balls on a parchment-lined baking sheet. Bake for 10 to 12 minutes. For flatter cookies, press the dough balls down before baking. The cookies may look slightly underbaked, but they’ll continue to set as they cool—this is the key to ultimate softness.

Step 9: Cool and Add Extra Chocolate Chips

Right when the cookies come out of the oven, gently press a few more chocolate chips into their warm tops for a bakery-style finish. Let your Pumpkin Chocolate Chip Cookies cool for a few minutes on the baking sheet before transferring them to a rack to cool completely.

How to Serve Pumpkin Chocolate Chip Cookies

Garnishes

A simple dusting of powdered sugar or a sprinkle of cinnamon on your Pumpkin Chocolate Chip Cookies can instantly elevate their presentation. A drizzle of melted chocolate or even a few extra chocolate chips pressed into the top while they’re still warm makes every cookie look inviting and irresistible.

Side Dishes

Pair your Pumpkin Chocolate Chip Cookies with a mug of hot apple cider, creamy chai, or a tall glass of cold milk for maximum comfort. For an extra treat, offer alongside a scoop of vanilla bean ice cream—warm cookies and chilly ice cream are a match made in dessert heaven!

Creative Ways to Present

Stack these pretty Pumpkin Chocolate Chip Cookies in a cellophane-wrapped bundle for a homemade gift that’s sure to wow. For a holiday dessert table, set them on a rustic wooden platter or tuck them in with mini pumpkins and twinkle lights for a charming, autumnal display.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to a week. They stay remarkably soft and tender, making them perfect for lunchboxes and late-night snacking alike.

Freezing

You can freeze unbaked dough balls for fresh cookies whenever the craving strikes—just bake straight from the freezer, adding a minute or two to the baking time. Baked cookies also freeze beautifully; place them in a single layer in a freezer bag, and store for up to three months.

Reheating

If you prefer your cookies warm and gooey, just pop one in the microwave for 10-15 seconds. That gentle heat revives the chocolate chips and makes every Pumpkin Chocolate Chip Cookie taste bakery-fresh.

FAQs

Do I need to cook down the pumpkin puree?

Yes, cooking down the pumpkin puree is essential. It reduces excess moisture, concentrates the pumpkin flavor, and prevents your cookies from being too cake-like or soggy.

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with 100% pure pumpkin puree. Pumpkin pie filling has added sugar and spices, which can throw off the delicate balance of this recipe and make your Pumpkin Chocolate Chip Cookies too sweet or over-spiced.

What’s the purpose of freezing the cookie dough?

Freezing helps the dough firm up, ensuring thicker, bakery-style cookies that won’t overspread during baking. It also develops deeper flavors as the ingredients meld together.

Can I substitute other chocolate chips or add-ins?

Absolutely! Feel free to swap in butterscotch, white chocolate, or even cinnamon chips. Chopped nuts or dried cranberries can also add fun texture and flavor twists.

Why do the cookies look underbaked when they come out of the oven?

Pumpkin Chocolate Chip Cookies are meant to be soft and chewy, so they may appear underdone at first. Leave them to cool on the baking sheet for a few minutes, and they’ll set up perfectly.

Final Thoughts

I can’t wait for you to try these Pumpkin Chocolate Chip Cookies! They’re the very definition of cozy baking and are guaranteed to fill your kitchen with the most irresistible autumn aroma. Give them a place in your holiday cookie tray—or just whip up a batch whenever you want something extra special and heartwarming.

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