Pumpkin Chocolate Chip Cookies: The Ultimate Fall Treat
I’ve loved pumpkin everything since the '80s—way before “pumpkin spice” became a trend. So it’s no surprise that pumpkin chocolate chip cookies are one of my all-time favorites. They’ve got that perfect mix of cozy, sweet, and just enough spice to feel like fall, even if it’s 70 degrees outside.
These cookies are my go-to when I want something soft, warm, and comforting. The pumpkin makes them moist and flavorful, while the chocolate chips give you those melty, sweet bites that make it hard to stop at just one. Honestly, they’re the kind of treat that feels like a little win no matter what type of day you’re having.
If you’ve never tried pumpkin and chocolate together, this is the recipe that’ll change your mind. It’s simple, quick to throw together, and always a hit. Let’s bake.
Ingredients:
1 c. unsalted butter, melted and cooled slightly
1 c. light brown sugar
1/2 c. granulated sugar
2 tsp. vanilla extract
2/3 c. canned pumpkin
3 c. all-purpose flour
4 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. kosher salt
2 c. semi-sweet chocolate chips
Directions
In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla extract, and pumpkin until well combined.
Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl. Add the butter mixture to the dry ingredients and stir with a spatula until just combined. Gently fold in the chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough into roughly one ½-tablespoon portions and roll them into balls. Place the dough balls about 1 ½ inches apart on the prepared baking sheets. Use the palm of your hand or the bottom of a round glass to flatten the tops of each dough ball slightly.
Bake the cookies for 11 to 13 minutes or until the edges are set and dry. The centers will remain soft. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to wire racks to cool completely.
Tips for Perfect Cookies
Use Room-Temperature Ingredients: Make sure your butter is softened but not melted. Room-temperature ingredients mix more evenly, resulting in a better texture.
Don’t Overmix: Once you add the dry ingredients to the wet mixture, mix until combined. Overmixing can lead to dense cookies.
Adjust for Texture: If you prefer a chewier cookie, you can slightly underbake them. For a crisper texture, bake a little longer.
Add a Touch of Salt: A tiny pinch of sea salt sprinkled on the cookies before baking can enhance the flavor and balance the sweetness.
Pairing and Storage
These cookies are delightful and pair beautifully with a warm cup of apple cider or a cozy chai latte. Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Pumpkin chocolate chip cookies are the perfect fall treat! They’re all about the flavors of the season, and whether you’re munching on them alone or sharing with your pals, they definitely bring the cozy vibes. So, put on that apron, preheat your oven, and whip up a batch of these delicious cookies. Your taste buds will totally love you for it! And hey, once you’ve made them, drop a comment to let me know how they turned out!
