There’s something magical about the smell of freshly baked cookies filling the kitchen on a crisp autumn day. These Pumpkin Chocolate Chip Cookies bring together the cozy warmth of pumpkin puree with the rich sweetness of melty chocolate chips. Each bite is soft, chewy, and perfectly spiced, making them the ultimate treat for fall. Whether you’re baking for a family gathering, a holiday party, or just a quiet evening at home, these cookies are guaranteed to add a touch of comfort and seasonal joy to your table.
Recipe Rundown
- Quick overview of why you’ll love Pumpkin Chocolate Chip Cookies.
- Texture: chewy, soft, and never cakey, which makes these cookies stand out.
- Perfect blend of pumpkin, warm spices, and melty chocolate chips.
- Easy to bake with pantry ingredients, making them a go-to fall dessert.
Tasty Recipe Card
Pumpkin Chocolate Chip Cookies
- Prep Time: 15 mins
- Cook Time: 12–14 mins
- Total Time: 30 mins
- Yield: 24 cookies
Ingredients:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg yolk
- ½ cup pumpkin puree (blotted)
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup chocolate chips
Instructions:
- Preheat oven to 350°F and line baking sheets.
- Cream butter and sugars until fluffy.
- Mix in egg yolk, pumpkin puree, and vanilla.
- In a separate bowl, whisk flour, leaveners, spices, and salt.
- Combine wet and dry ingredients.
- Stir in chocolate chips.
- Scoop dough onto baking sheet and bake 12–14 minutes.
- Cool slightly, then serve warm.
Notes pratiques
- Chewy vs cakey tip: Blot pumpkin puree before baking.
- Storage: Airtight container up to 5 days, freeze up to 3 months.
- Serving suggestion: Perfect with coffee, milk, or hot cocoa.
Nutrition
- Calories: ~180
- Fat: ~8g
- Carbs: ~25g
- Sugar: ~15g
- Protein: ~2g
Recipes links
FAQs
What is Taylor Swift’s favorite type of cookie?
Taylor Swift has often mentioned she loves Pumpkin Chocolate Chip Cookies, and baking these recipe at home makes this recipe even more fun for Swifties. The combination of soft pumpkin, warm spices, and melty chocolate chips perfectly captures the cookie she adores.
What makes cookies chewy instead of crispy?
Moisture content plays a big role in chewy cookies. Using brown sugar, egg yolks, and slightly underbaking helps you achieve soft, chewy Pumpkin Chocolate Chip Cookies instead of crispy ones. These tips ensure every batch of Pumpkin Chocolate Chip Cookies comes out perfectly soft and indulgent.
What are the 2 ingredient pumpkin spice cookies?
They’re made with just pumpkin puree and a boxed spice cake mix—super quick, but our recipe adds chocolate chips and homemade flavor for the best results.
What is the secret to perfect chocolate chip cookies?
Balancing butter and sugar, not overmixing, and removing cookies from the oven while still slightly soft. Let them finish cooking on the baking sheet.
Conclusion
These Pumpkin Chocolate Chip Cookies are the ultimate fall treat—soft, chewy, and full of cozy pumpkin spice flavor. Perfect for sharing with family, friends, or coworkers, they make every autumn moment a little sweeter. If you love this recipe, be sure to share it on Pinterest, post your baking photos on Tumblr, tweet your cookie creations on X, or write your own version of the recipe story on Medium. Spreading the joy of homemade cookies has never been easier!
Table of Contents
Pumpkin Chocolate Chip Cookies
Equipment
- mixing bowls
- electric mixer or whisk
- measuring cups and spoons
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1 cup pumpkin puree (blotted to remove excess moisture)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/2 cup pecans or walnuts (optional)
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drain pumpkin puree well to remove excess moisture.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg yolk, pumpkin puree, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- Gradually fold dry ingredients into wet mixture until just combined. Stir in chocolate chips (and nuts or white chocolate chips if using).
- Drop spoonfuls of dough onto prepared baking sheet. Bake for 10–12 minutes, until edges are golden but centers remain soft.
- Allow cookies to cool slightly on the baking sheet before transferring to a wire rack. Serve warm or store for later.