Pumpkin Chocolate Chip Cookies Recipe

If you’re in search of a cozy baking project that fills your kitchen with the aroma of fall and delivers the dreamiest soft cookies, these Pumpkin Chocolate Chip Cookies are it! Blending the earthy sweetness of pumpkin with gooey pockets of chocolate (and a hint of butterscotch), every bite is pure comfort—with just enough spice to make you reach for a second cookie.

Why You Should Make This Recipe

• Ultimate Fall Flavor: Pumpkin, warm spices, and brown sugar all mingle beautifully for a cookie that tastes like autumn in every bite.
• Incredibly Soft & Chewy: These Pumpkin Chocolate Chip Cookies have a plush, melt-in-your-mouth texture thanks to pumpkin puree and melted butter.
• Customizable & Simple: You can swap in your favorite mix-ins or adjust the spice blend—no fancy equipment needed.
• Chilled, Not Complicated: A brief trip to the fridge means these cookies keep their shape and bake up perfectly without any fuss.

Ingredients & Substitutions

I love how the ingredient list for these Pumpkin Chocolate Chip Cookies is full of kitchen staples—yet each item has a starring role in the flavor, texture, or irresistible color of the finished cookies. Here’s what you need (plus smart swaps!):

• All-purpose flour: This forms the backbone of the cookies, giving them structure while allowing the pumpkin and chocolate to shine through.
• Baking powder & baking soda: The combo ensures the perfect lift and tender crumb—don’t skip either one!
• Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, allspice, and cloves delivers that classic fall magic. Homemade or store-bought both work beautifully.
• Salt: Just enough to balance the sweetness and elevate those warm spices; a sprinkle on top is divine if you love sweet-salty notes.
• Unsalted butter (melted): Melted butter gives the cookies their rich flavor and plush texture—just make sure it’s cooled a bit before mixing.
• Brown sugar: Deep, caramelly sweetness is essential here, and both light and dark brown sugar are totally welcome.
• Vanilla extract: This rounds out the flavor and deepens the cookie’s aroma—don’t skip it!
• Pumpkin puree: Pure pumpkin only! It adds moisture, color, and that signature earthy-sweet flavor. Strain excess liquid for best results.
• Hot water: Helps keep the dough irresistibly soft, but pour carefully so the egg doesn’t start cooking prematurely.
• Egg: Binds everything together and gives the cookies a soft chew; bring it to room temperature for easy mixing.
• White chocolate chips: Creamy and sweet, these add a little luxury and contrast to the pumpkin spice.
• Butterscotch chips: Just a handful goes a long way, bringing in rich, buttery notes that pair dreamily with pumpkin and chocolate.

How to Make Pumpkin Chocolate Chip Cookies

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium mixing bowl. This ensures that all the leaveners and spices are evenly distributed, which means every bite will be perfectly spiced and perfectly fluffy.

Step 2: Cream the Butter & Sugar

In a separate large bowl, use a mixer or spoon to cream together the melted (but slightly cooled) butter with the brown sugar. This step creates that cozy, soft texture you want with Pumpkin Chocolate Chip Cookies, so mix until it’s smooth and luscious.

Step 3: Add Wet Ingredients

With the mixer running on low, add in the vanilla extract, pumpkin puree (be sure to use pure pumpkin!), hot water (pour to the side of the bowl, not directly on the egg), and the egg. Blend just until combined—no need to overmix. You want all the wet ingredients to marry smoothly.

Step 4: Combine & Fold in Chips

Gradually add your dry mixture into the wet, stirring just until you see the flour disappear. Stop mixing the moment it’s combined to keep the cookies tender. Gently fold in the white chocolate and butterscotch chips with a spatula—resist the urge to overwork the dough!

Step 5: Chill the Dough

Pop the bowl into your fridge or freezer for 10-15 minutes. This quick chill helps the dough firm up, making it easier to scoop and bake into gorgeous, plump Pumpkin Chocolate Chip Cookies instead of flat pancakes.

Step 6: Shape & Bake

Line a baking sheet with parchment, then scoop the dough into balls, spacing them about 2 inches apart. Add a sprinkle of flaky salt on top if you’re team salty-sweet, plus a few extra chips for that bakery look. Bake for 10–12 minutes at 375°F, and let them cool for at least 15 minutes before moving—the wait is totally worth it!

How to Serve Pumpkin Chocolate Chip Cookies

Garnishes

Sometimes it’s the finishing touches that make cookies unforgettable! Try adding an extra sprinkle of sea salt right as they come out of the oven or delicately pressing a few more white chocolate or butterscotch chips into the tops. Even a light dusting of cinnamon or powdered sugar can add sparkle and irresistible bakery style.

Side Dishes

Honestly, Pumpkin Chocolate Chip Cookies are sheer bliss on their own, but they pair so well with a tall glass of cold milk, a mug of hot spiced chai, or even a scoop of vanilla ice cream. They’re right at home on a fall dessert platter next to caramel apples or a bowl of mixed fresh fruit.

Creative Ways to Present

Thinking beyond the cookie jar? Arrange Pumpkin Chocolate Chip Cookies in a rustic basket lined with a pretty towel for gifting, or stack them in clear cellophane bags tied with ribbon for autumn bake sales. For a fun dessert board, nestle these cookies amongst other fall sweets—mini pumpkin pies, caramel corn, or dried apple slices—for a shareable treat everyone will talk about.

Make Ahead and Storage

Storing Leftovers

Store leftover Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days; they’ll stay soft and moist, especially if you tuck a slice of bread inside the container to ward off staleness.

Freezing

These cookies freeze beautifully, both as dough and when baked. For ready-to-bake cookies, scoop the dough onto a tray, freeze until solid, then pop the dough balls into a freezer bag—bake straight from frozen with an extra minute or two. Baked cookies can be frozen in a well-sealed container for up to 2 months.

Reheating

If you want that freshly baked warmth, pop leftover Pumpkin Chocolate Chip Cookies in a low oven or even microwave for a few seconds—just until the chocolate starts to glisten and the kitchen smells like fall all over again.

FAQs

Final Thoughts

Every batch of these Pumpkin Chocolate Chip Cookies is a little celebration of everything cozy and comforting about fall. I hope this recipe becomes a favorite in your kitchen—don’t forget to enjoy them warm and share with someone you love!

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