Classic Pumpkin Chocolate Chip Cookies Recipe

I’m sharing my Soft Pumpkin Chocolate Chip Cookies, featuring an unexpected ingredient swap that yields an unusually tender crumb.

I never planned to go all in on a seasonal treat but these Classic Pumpkin Chocolate Chip Cookies kept calling my name. I love how the pumpkin puree brings a quiet, almost savory depth that makes the chocolate pop in a totally unexpected way.

They feel like a little mystery at first bite, soft but with a chewy tug that makes you reach for another. I call them Soft Pumpkin Chocolate Chip Cookies because that is exactly what they are, and honestly they disappear faster than I can photograph them.

Try one and you might forget every other fall snack you had lined up.

Ingredients

• Adds moisture and mild sweetness, gives fiber vitamin A and beta carotene, not much protein.
• Makes cookies rich and tender, mostly fat and calories, its little protein or fiber, yum.
• Provides sweetness and chew, add moisture and caramel notes, mostly simple carbs lacking nutrients.
• Structure and chew, mostly starch carbs, small amounts protein, no fiber unless whole grain.
• Binds ingredients, adds protein and moisture, helps rise and structure, adds richness and color.
• Cinnamon, ginger, nutmeg boost flavor and warmth, tiny antioxidants, virtually no calories or protein.
• Sweet bitter balance, give melty pockets, mostly sugar and fat, little vitamins or fiber.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg, room temp
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves or allspice
• 1/2 teaspoon fine salt
• 1 to 1 1/2 cups semisweet chocolate chips

How to Make this

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper, rack in middle position.

2. In a large bowl cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2-3 minutes with a mixer.

3. Beat in 1 cup pumpkin puree (not pumpkin pie filling), 1 large room temp egg, and 1 teaspoon vanilla until smooth, scraping the bowl as needed.

4. In another bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves or allspice, and 1/2 teaspoon fine salt.

5. Add the dry ingredients to the wet mixture gradually and stir just until combined dont overmix or the cookies get tough; if the dough feels too loose add 1 tablespoon flour at a time.

6. Fold in 1 to 1 1/2 cups semisweet chocolate chips until evenly distributed.

7. Chill the dough 20-30 minutes for thicker, less-spreading cookies or skip chilling if you want faster baking. Use a
1.5 to 2 tablespoon scoop to portion dough about 2 inches apart on the prepared sheets and gently flatten the tops a little.

8. Bake one sheet at a time 10-12 minutes, until edges are set and centers still look slightly soft; rotate the pan halfway through if your oven is uneven.

9. Let cookies cool on the baking sheet 5-10 minutes so they finish setting, then transfer to a wire rack to cool completely. Store airtight up to 4 days or freeze dough balls for later.

Equipment Needed

1. Oven (preheat to 350°F)
2. 2 baking sheets lined with parchment paper
3. Electric mixer or handheld mixer
4. Mixing bowls — one large for wet ingredients, one medium for dry
5. Measuring cups and spoons
6. Whisk (for the dry mix)
7. Rubber spatula for scraping and folding
8. 1.5 to 2 tablespoon cookie scoop (or a tablespoon + small ice cream scoop)
9. Wire cooling rack

FAQ

Classic Pumpkin Chocolate Chip Cookies Recipe Substitutions and Variations

• Unsalted butter: swap with solid coconut oil, use 1 cup coconut oil for 1 cup butter, chill dough a bit before baking cause coconut oil melts quicker; or use margarine 1:1 but itll be less rich.
• Pumpkin puree: replace with equal parts mashed sweet potato or butternut squash puree (1 cup = 1 cup), sweet potato is sweeter so you might cut 1-2 tbsp sugar if you want.
• Large egg: use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or 1/4 cup applesauce, both add moisture but applesauce makes cookies a tad more cake-like.
• All purpose flour: try whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or a gluten free 1:1 baking blend that contains xanthan gum for best texture.

Pro Tips

– Measure flour by spooning it into the cup and leveling off, not scooping with the cup, or your dough will be too stiff. If it does feel loose, add 1 tablespoon flour at a time till it holds shape, but dont overmix once you add it or the cookies get tough.

– Chill the dough if you want thicker, chewier cookies. 20-30 minutes works, but you can chill overnight for more flavor. If the dough gets too hard to scoop, let it sit 5-10 minutes at room temp or press chilled balls with your fingers before baking.

– Don’t trust your oven temp, ovens lie. Use an oven thermometer and bake one sheet at a time on the middle rack. Pull them when edges look set but centers still soft, they firm up on the sheet as they cool.

– Fold chips in gently and press a few extra on top before baking so every cookie looks choc-full. To save time, freeze scooped dough on a tray, then store in a bag; bake from frozen adding 1-2 minutes to the bake time.