Spiced Pumpkin Chocolate Chip Cookies

Embrace the cozy spirit of autumn with these irresistible **Pumpkin Chocolate Chip Cookies**. Imagine biting into a cookie that’s perfectly chewy, bursting with warm pumpkin flavor, and generously studded with melty chocolate chips. These aren’t just any fall treat; they’re the ultimate fusion of classic chocolate chip goodness and the vibrant essence of pumpkin season. Designed to be your go-to recipe for cool weather baking, these cookies promise a delightful experience from the first batch to the last crumb.

As the leaves change and a crispness fills the air, there’s nothing quite like the comforting aroma of freshly baked cookies filling your home. This pumpkin chocolate chip cookie recipe strikes an exquisite balance, offering the familiar comfort of a classic chocolate chip cookie while infusing it with the rich, earthy notes of pumpkin and a symphony of autumn spices. It’s a harmonious blend that makes them a quintessential fall dessert. Prepare to fall in love with these easy-to-make, deliciously chewy pumpkin treats – they’re guaranteed to become a staple in your autumn baking repertoire.

Looking for more ways to celebrate pumpkin season? Explore these other delightful pumpkin-inspired recipes:

• Decadent Pumpkin Cupcakes
• Lush Caramel Pumpkin Cheesecake Bars
• Aromatic Pumpkin Cinnamon Rolls

Why These Pumpkin Chocolate Chip Cookies Are a Must-Bake

These aren’t just another cookie recipe; they’re a carefully crafted celebration of fall, designed for maximum flavor and an unforgettable texture. Here’s why this recipe stands out as the ultimate choice for your autumn baking:

• Authentic Pumpkin Flavor: We don’t skimp on the pumpkin! These **chewy pumpkin cookies** are infused with a generous amount of real pumpkin puree, creating a robust, natural pumpkin taste that’s beautifully complemented by a medley of pumpkin pie spices like cinnamon, nutmeg, ginger, and cloves. Each bite truly embodies the essence of pumpkin season, making them a perfect addition to your fall dessert table.
• Irresistibly Soft and Chewy Texture: Achieve that coveted cookie texture – soft in the center with perfectly chewy edges. This recipe masterfully combines ingredients and techniques to deliver a delightfully tender crumb that still has a satisfying chew. The careful balance of sugars and the use of an egg yolk contribute to this delightful mouthfeel, ensuring every cookie is a pure pleasure to eat.
• Surprisingly Simple to Make: Don’t let the gourmet taste fool you; these **easy pumpkin chocolate chip cookies** are as straightforward to prepare as your favorite classic chocolate chip cookie recipe. With clear, step-by-step instructions and readily available ingredients, even novice bakers can achieve spectacular results. It’s a joyful baking experience from start to finish.
• Perfect Blend of Flavors: The marriage of rich pumpkin and sweet chocolate is a match made in heaven. The semi-sweet chocolate chips melt beautifully, creating pockets of gooey chocolate that perfectly contrast the spiced pumpkin dough. It’s a flavor combination that’s both comforting and exciting, appealing to everyone.
• Ideal for Any Occasion: Whether you’re baking for a holiday gathering, a casual family treat, or simply to enjoy with a warm cup of coffee, these cookies fit every bill. They’re excellent for gifting, potlucks, or just cozy evenings at home.

Essential Ingredient Notes for Perfect Pumpkin Cookies

The success of any great cookie recipe lies in understanding its ingredients. Here are key notes on what you’ll need, along with tips for optimal results. For a complete list of quantities, refer to the full recipe card below.

• Unsalted Butter: We use unsalted butter to have full control over the salt content of the cookies. It’s crucial to melt the butter before you start mixing, but then allow it ample time to cool. Using butter that’s too warm can lead to cookies that spread excessively and lose their chewy texture. Cooled melted butter provides a superior texture, contributing to that desirable chewiness.
• Brown Sugar: This recipe specifically calls for dark brown sugar, rather than light brown sugar. The higher molasses content in dark brown sugar imparts a richer, deeper, and more complex flavor profile, enhancing the overall warmth of the pumpkin and spice notes. It also contributes significantly to the soft, moist texture of the cookies.
• Egg Yolk: While many cookie recipes use a whole egg, utilizing just the egg yolk here is a deliberate choice. The egg yolk adds richness and fat, which are essential for creating a remarkably chewy and tender cookie, without adding excess moisture that could thin out the dough or alter the texture. Remember to pull it out 2 hours before baking to bring it to room temperature; this helps it emulsify better with the other ingredients, leading to a smoother, more uniform dough.
• Chocolate Chips: Semi-sweet chocolate chips are recommended for this recipe as they provide a balanced sweetness that complements the pumpkin without overpowering it. While dark chocolate chips can also work for those who prefer a less sweet, more intense chocolate flavor, we advise against using milk chocolate chips. Their high sugar content would likely make these already sweet pumpkin cookies overly cloying.
• Pumpkin Puree: This is a critical distinction! Always ensure you are using pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that we do not want, as they would disrupt the carefully balanced flavors of this recipe. Furthermore, pumpkin puree can be quite watery, so a vital step is to remove excess moisture by pressing it with paper towels. This prevents the cookies from becoming cakey or overly moist and helps maintain their perfect chewy texture.
• All-Purpose Flour, Spices (Cinnamon, Pumpkin Pie Spice), Baking Powder, Baking Soda, Salt: These dry ingredients form the structural backbone and flavor foundation of your cookies. Correct measurement is key! Cinnamon and pumpkin pie spice enhance the autumnal theme, while baking powder and baking soda provide the necessary lift and contribute to the chewy texture. Salt balances the sweetness and brings out all the other flavors.

Step-by-Step Instructions: Crafting the Perfect Pumpkin Cookie Dough

Creating these delightful pumpkin chocolate chip cookies is a straightforward and rewarding process. Follow these detailed steps to ensure perfectly chewy and flavorful results every time.

1. Prepare Dry Ingredients: In a spacious medium bowl, whisk together the all-purpose flour, ground cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Ensure these are thoroughly combined to distribute the leavening agents and spices evenly. Set this mixture aside. Now, prepare your pumpkin puree: spoon the specified amount onto a plate lined with a few layers of paper towels. Gently press another paper towel firmly onto the pumpkin to absorb excess moisture. Repeat this blotting process approximately four times, or until significantly less moisture is released. This crucial step prevents your cookies from becoming too cakey or overly soft.
2. Cream Wet Ingredients (Butter & Sugars): In a large mixing bowl, using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), combine the cooled melted unsalted butter with both the dark brown sugar and white granulated sugar. Beat this mixture on high speed for at least 2 minutes. This vigorous beating incorporates air, creating a light and fluffy base that will contribute to the cookies’ texture.
3. Incorporate Pumpkin & Egg Yolk: Reduce the mixer speed to medium. Add the prepared, moisture-reduced pumpkin puree, pure vanilla extract, and the room temperature egg yolk to the butter and sugar mixture. Continue to mix until all these wet ingredients are fully combined and the mixture is smooth and uniform.
4. Combine Wet and Dry & Add Chocolate Chips: With the mixer on its lowest speed, gradually add the reserved dry ingredients to the wet mixture. Mix only until just combined; be careful not to overmix, as this can develop the gluten in the flour and lead to tough cookies. Once the dry ingredients are mostly incorporated, fold in the semi-sweet chocolate chips by hand or with the mixer on its lowest setting, just until they are evenly distributed throughout the dough.
5. Dough Rest and Oven Preheat: Once your cookie dough is ready, cover the bowl and let the dough rest at room temperature for at least 10 minutes. This resting period allows the flour to fully hydrate and the flavors to meld, leading to a better texture. While the dough rests, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats; this prevents sticking and ensures even baking.
6. Scoop and Shape Cookies: Using a large cookie scoop (approximately 2 tablespoons or 2 ounces of dough per cookie), scoop mounds of cookie dough onto the prepared baking sheets. Space the dough balls about 2-3 inches apart to allow for spreading. Typically, you can fit 6 cookies per standard baking sheet without overcrowding. Lightly dampen your hands and gently flatten each cookie dough ball slightly. This initial flattening helps them spread into a more uniform and perfectly round cookie shape during baking.

7. Bake to Perfection: Bake one cookie sheet at a time in your preheated oven for 13-15 minutes. Baking one sheet at a time helps ensure even heat distribution and consistent results. The cookies are ready when their edges are beautifully golden brown, but the centers still look slightly soft or set. Do not overbake! Once baked, remove the pan from the oven and let the cookies cool on the hot baking sheet for 5 minutes. This allows them to continue cooking gently and set up without drying out. After 5 minutes, carefully transfer the warm cookies to a wire cooling rack to cool completely. These cookies taste particularly delightful when they’ve had a chance to chill slightly, allowing their flavors to fully develop.

Expert Baking Tips for Flawless Pumpkin Chocolate Chip Cookies

Achieving bakery-quality pumpkin chocolate chip cookies is easier than you think with these professional insights. Pay attention to these details for truly exceptional results:

• Precision in Flour Measurement is Key: Improper flour measurement is a common culprit for baking mishaps. Always measure your flour using the “spoon and level” method. Gently spoon the flour into your measuring cup until it’s overflowing, then use the back of a knife or a straight edge to level it off. Never scoop flour directly from the bag with your measuring cup, as this compacts the flour, adding too much to your recipe. Excess flour can lead to dry, dense cookies that don’t spread properly. For ultimate accuracy, consider using a kitchen scale to measure flour by weight (typically 1 cup of all-purpose flour is 120-125 grams).
• Troubleshooting Cookie Spread: If your cookies are spreading more than desired, first ensure you are always using parchment paper or a silicone baking mat on your cookie sheets. This helps regulate temperature and prevents sticking. If spreading persists, the butter might have been too warm when added to the mixture. Make sure your melted butter has cooled sufficiently. As a last resort, chilling the scooped cookie dough balls in the refrigerator for 10-15 minutes before baking can often help them hold their shape better.
• High-Altitude Baking Adjustments: Baking at high altitudes often requires slight modifications. To counteract the lower atmospheric pressure, which can cause cookies to spread more and dry out faster, add an extra 2 tablespoons of all-purpose flour to the dry ingredients. This small adjustment helps to maintain the proper structure and prevents excessive spreading.
• Embrace the Underbaked Look for Chewiness: For that perfect soft and chewy center, it’s crucial to remove the cookies from the oven when they appear slightly underdone in the middle. The edges should be golden brown, but the centers should still look a little soft or even shiny. Cookies continue to cook from residual heat (this is called carryover baking) as they cool on the hot pan and then on the cooling rack. Pulling them out just before they seem fully baked ensures they retain moisture and achieve that delightful, tender chewiness.
• Uniformity for Even Baking: Using a cookie scoop is not just for convenience; it ensures that each cookie is roughly the same size. This consistency is vital for even baking. If cookies are different sizes, smaller ones will burn while larger ones are still raw.
• Don’t Overcrowd the Pan: Give your cookies space to breathe! Overcrowding a baking sheet can lower the pan’s temperature, leading to uneven baking and cookies that merge into one another. Stick to the recommended 6 cookies per standard baking sheet.

Frequently Asked Questions About Pumpkin Chocolate Chip Cookies

Here are answers to some common questions about making and enjoying these delicious pumpkin cookies:

Can I make these into smaller cookies?

Absolutely! If you prefer smaller, bite-sized treats, you can adjust the scoop size. Use a small cookie scoop (about 1 tablespoon of dough) to portion out the cookies. You should be able to fit approximately 12 cookie dough balls per baking sheet. When baking smaller cookies, reduce the baking time to 8-11 minutes, keeping an eye on them until the edges are golden.

Can these cookie dough balls be frozen for later?

Yes, freezing cookie dough is a fantastic way to prepare ahead! Scoop the cookie dough balls as instructed, then place them on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer the solid dough balls to an airtight freezer-safe container or a heavy-duty zip-top bag. They can be stored in the freezer for up to 30 days. When you’re ready to bake, transfer the desired number of dough balls to a baking sheet and let them thaw at room temperature for about 30-60 minutes before baking according to the recipe instructions. You might need to add a minute or two to the bake time if they’re still quite cold.

Can I chill the cookie dough overnight?

Yes, chilling the cookie dough overnight can actually deepen the flavors and improve the texture! However, it’s best to portion the dough into balls before chilling. Scoop the dough onto a parchment-lined tray, cover it loosely with plastic wrap, and then refrigerate overnight (or for up to 2-3 days). Before baking, allow the chilled cookie dough balls to come to room temperature for about 30 minutes to an hour. This prevents the cookies from baking unevenly or spreading less. This extra chilling step can result in even more intensely flavored and perfectly textured **chewy pumpkin cookies**.

Can I use fresh pumpkin instead of canned puree?

While fresh pumpkin puree is a wonderful, natural alternative, it can be significantly more watery than canned puree. If you choose to use fresh pumpkin, you’ll need to cook it, then thoroughly drain and blot it multiple times with paper towels, even more so than canned, to remove as much moisture as possible. The goal is a very thick, almost paste-like consistency to ensure your cookies maintain their chewy texture and don’t become cakey. Alternatively, you can gently roast the fresh pumpkin puree in the oven on a low temperature to evaporate excess water before using.

What if I don’t have pumpkin pie spice?

No pumpkin pie spice on hand? No problem! You can easily create your own blend. A common homemade pumpkin pie spice mixture includes: 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves. This will give you a similar aromatic profile to store-bought pumpkin pie spice and keep your cookies tasting authentically autumnal.

Storing and Freezing Your Pumpkin Chocolate Chip Cookies

Once baked, these delightful pumpkin chocolate chip cookies are so tempting, they might not last long! But for those rare occasions when you have leftovers, here’s how to keep them fresh and delicious:

Store the baked **pumpkin chocolate chip cookies** at room temperature in an airtight container, such as a zip-top bag or a cookie jar with a tight-fitting lid. This helps maintain their soft and chewy texture. They will remain fresh and delicious for up to 5 days. For optimal freshness, you can place a slice of bread in the container; the cookies will absorb moisture from the bread, helping them stay soft.

Freezing Baked Cookies

If you’ve baked a large batch or simply want to enjoy these cookies over a longer period, they freeze beautifully. Allow the baked cookies to cool completely to room temperature. Then, place them in a single layer on a baking sheet and freeze for about 30 minutes until firm. Once firm, transfer the cookies to an airtight freezer-safe container or a heavy-duty freezer bag, layering them with parchment paper to prevent sticking. They can be frozen for up to 30 days. To enjoy, simply remove them from the freezer and let them thaw at room temperature for 1-2 hours. You can also warm them slightly in the microwave for a few seconds for that freshly baked feel.

Discover More Irresistible Cookie Recipes!

Loved these pumpkin chocolate chip cookies? Explore other fantastic cookie creations on our site to satisfy all your sweet cravings!

Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are delightfully chewy, full of rich pumpkin flavor, warm spices, and plenty of semi-sweet chocolate chips.

Author: Stephanie Rutherford

Prep Time: 20 mins

Cook Time: 14 mins

Total Time: 34 mins

Servings: 13 Large cookies

Rating: 5 out of 5 stars (from 7 reviews)

Ingredients

• 2 cups All-purpose flour
• 2 tsp Ground cinnamon
• 1 tsp Pumpkin pie spice
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt
• 3/4 cup Pumpkin puree (not pumpkin pie filling)
• 1 cup Unsalted butter (melted and cooled)
• 1 cup Dark brown sugar
• 1/4 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 1 Egg yolk (room temperature)
• 1 cup Semi-sweet chocolate chips

Instructions

1. In a medium bowl, thoroughly mix the all-purpose flour, ground cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Set aside. Prepare the pumpkin puree by spreading it on a plate and blotting it vigorously with paper towels at least 4 times to remove excess moisture.
2. Using an electric mixer, beat the cooled melted butter, dark brown sugar, and white granulated sugar on high speed for 2 minutes until light and fluffy.
3. Add the prepared pumpkin puree, pure vanilla extract, and room temperature egg yolk to the butter mixture. Mix on medium speed until well combined. Gradually add the dry ingredients to the wet mixture and mix on low speed until just incorporated. Fold in the semi-sweet chocolate chips.
4. Preheat your oven to 350℉ (175°C). Line two baking sheets with parchment paper. Allow the cookie dough to rest for 10 minutes before scooping.
5. Use a large cookie scoop (approximately 2 tablespoons or 2 ounces) to portion the dough. Place 6 cookie dough balls on each prepared baking sheet, ensuring they are spaced apart. Gently use your hands to slightly flatten each dough ball.
6. Bake one baking sheet at a time for 13-15 minutes, or until the edges are golden brown and the centers are still soft. Let the cookies cool on the hot pan for 5 minutes before transferring them to a wire cooling rack to cool completely. These cookies are best enjoyed once they have cooled to allow their flavors to fully develop.

Notes

• Flour Measurement: Always spoon and level your flour, or use a kitchen scale for accuracy. Compacted flour can dry out cookies and prevent proper spreading.
• High Altitude Baking: For those baking at high altitudes, add an extra 2 tablespoons of all-purpose flour to the recipe. This helps to counteract excessive spreading.
• Room Temperature Ingredients: For best results, ensure dairy ingredients like butter (once melted and cooled) and egg yolk are at room temperature. This aids in better emulsification and a smoother dough.

Nutrition Information (per cookie, estimated)

Calories: 366kcal, Carbohydrates: 44g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 247mg, Potassium: 159mg, Fiber: 2g, Sugar: 26g, Vitamin A: 2664IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 2mg

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