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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies offer a cozy, soft, and irresistible fall treat. Combining moist pumpkin puree with warm spices and rich chocolate chips, these cookies provide the perfect seasonal flavors with a soft, chewy texture. Ideal for holiday gatherings or a comforting snack, they come together quickly with simple ingredients and deliver delicious autumn warmth in every bite.

  • Total Time: 22 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Main Ingredients

  • 1 cup pumpkin puree
  • 2 1/4 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
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Instructions

  1. Prep Your Ingredients: Gather all your ingredients, pre-measure the pumpkin puree, sugars, and spices. Soften the butter to room temperature to ensure smooth mixing and perfect texture.
  2. Mix the Wet Ingredients: In a large bowl, beat the softened butter with brown and granulated sugars until creamy and fluffy. Add the egg, vanilla extract, and pumpkin puree, mixing well until smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt for even distribution of leavening and spices.
  4. Bring Wet and Dry Together: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid dense cookies.
  5. Add Chocolate Chips: Fold in the chocolate chips carefully to ensure every part of the dough has plenty of melty chocolate.
  6. Scoop and Bake: Drop dough balls using a cookie scoop or tablespoon onto a parchment-lined baking sheet, spacing them a few inches apart. Bake at 350°F (175°C) for 10-12 minutes until edges are set but centers remain soft.
  7. Cool and Enjoy: Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely, helping maintain chewiness.

Notes

  • Use fresh pumpkin puree—not canned pumpkin pie filling—for the best flavor and texture.
  • Do not overbake; remove when edges are firm but centers are slightly undercooked for softness.
  • Chill the dough for 30 minutes if you prefer thicker cookies with less spread.
  • Mixing both brown and granulated sugars balances chewiness and crispness.
  • Use softened (room temperature) butter, not melted, to achieve a creamy, smooth dough and better cookie texture.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 110mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: pumpkin cookies, pumpkin chocolate chip cookies, fall dessert, soft cookies, seasonal cookies, Halloween treats, Thanksgiving dessert