There is nothing quite like the smell of cinnamon and pumpkin baking in the oven. It signals that cozy season has finally arrived. If you are looking for the ultimate fall treat you need to try these **Pumpkin Chocolate Chip Cookies**.
They are incredibly soft and fluffy. The texture is almost like a muffin top or a small cake. This makes them different from your standard chewy cookie. They melt in your mouth with every bite.
You do not need fancy equipment to make them. This recipe is simple and budget friendly. It is perfect for beginner bakers or busy parents who want a quick dessert.
I love making these when the weather cools down. They pair perfectly with a glass of milk or a hot coffee. Plus the kids absolutely love helping stir the chocolate chips into the batter.
If you enjoy **Pumpkin Dessert Recipes** you are in the right place. These cookies capture all the best flavors of the season. Let us get baking!
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Why You’ll Love This Recipe
These **Pumpkin Chocolate Chip Cookies** are a staple in my kitchen during autumn. The best part is how quickly they come together. You can have fresh cookies on the table in under 30 minutes.
Another reason to love this recipe is the texture. The canned pumpkin adds so much moisture. This results in a soft and pillowy cookie that stays fresh for days.
You do not need a stand mixer for this. A simple bowl and spoon will do the trick. This means less cleanup for you which is always a win on a busy weeknight.
They are also very customizable. You can swap the chocolate chips for nuts or dried fruit. It is a versatile base for many **Fall Baked Goods Recipes**.
Finally they are budget friendly. You likely have most of these ingredients in your pantry right now. It is an affordable way to make a delicious homemade treat.
Ingredients
Here is what you need to make these delicious **Pumpkin Chocolate Chip Cookies**. The list is simple and straightforward.
- 1 cup granulated sugar (200 g)
- 1/2 cup oil (vegetable or canola oil, 120 ml)
- 1 teaspoon milk (5 ml)
- 1 large egg
- 1 teaspoon vanilla extract (5 ml)
- 1 cup canned pumpkin
- 2 cups all purpose flour (250 g)
- 1 1/2 teaspoons ground cinnamon (3 g)
- 1/2 teaspoon salt (3 g)
- 2 teaspoons baking powder (8 g)
- 1 teaspoon baking soda (5 g)
- 1 1/2 cups semi sweet chocolate chips (or milk chocolate, 260 g)
Step-By-Step Instructions
Follow these simple steps to bake the perfect batch. The process is easy and forgiving.
Step 1: Preheat and Prep
Start by preheating your oven to 375 degrees F. This ensures the oven is hot enough to help the cookies rise.
Line a cookie sheet with parchment paper. If you do not have parchment paper you can spray the sheet very lightly with non stick cooking spray.
Step 2: Mix Sugar and Oil
Grab a large mixing bowl. Add the granulated sugar and the oil to the bowl.
Stir these two ingredients together well. You want them to be fully combined before moving to the next step.
Step 3: Add Wet Ingredients
Now add the egg, milk, pumpkin, and vanilla extract to the sugar mixture. Stir everything until the batter is smooth.
The mixture will look bright orange and smell amazing. Make sure the egg is fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl you can stir together the flour, cinnamon, salt, baking powder, and baking soda. This ensures the spices are evenly distributed.
Pour the dry ingredients into the wet mixture. Add the chocolate chips at this time too.
Stir gently just until the flour disappears. Do not overmix the batter or the cookies might become tough.
Step 5: Scoop the Dough
Use a spoon or a cookie scoop to drop large spoonfuls of dough onto your prepared cookie sheet.
Leave a little space between each mound. These **Pumpkin Chocolate Chip Cookies** do not spread too much but they need room to breathe.
Step 6: Bake
Place the baking sheet in the oven. Bake at 375 degrees F for 10 to 12 minutes.
Check them around the 10 minute mark. They are done when they are no longer glossy on top.
Let them cool on the baking sheet for a few minutes before moving them. Then enjoy your warm treat!
How To Store Leftovers
Storing these cookies is easy. Because of the pumpkin they are very moist. This means they can get sticky if you stack them while warm.
Let them cool completely first. Place them in a single layer in an airtight container. If you need to stack them put a piece of wax paper between the layers.
They will stay fresh at room temperature for about 3 days. If you want them to last longer you can store them in the fridge for up to a week.
You can also freeze them. Place the cooled cookies in a freezer safe bag. They will keep in the freezer for up to 3 months.
Tips
Here are a few tips to ensure your **Pumpkin Chocolate Chip Cookies** turn out perfect every time.
First make sure you use pure canned pumpkin puree. Do not use pumpkin pie filling. Pie filling has added spices and sugar that will mess up the recipe.
Be careful not to overmix the batter. Once you add the flour stir only until you see no more white streaks. This keeps the texture soft.
If you want a prettier cookie you can press a few extra chocolate chips on top before baking. This makes them look like they came from a bakery.
Check your baking powder and baking soda. If they are old your cookies might not rise properly. Fresh leavening agents make a huge difference.
Feel free to experiment with spices. You can add a pinch of nutmeg or cloves if you like a stronger spice flavor similar to **Pumpkin Cookie Bars**.
Conclusion
I hope you give these **Pumpkin Chocolate Chip Cookies** a try soon. They are a wonderful way to celebrate the season.
Whether you are baking for a party or just a quiet night in these cookies deliver comfort. The mix of soft pumpkin cake and sweet chocolate is unbeatable.
They are sure to become one of your favorite **Fall Baked Goods Recipes**. Grab a can of pumpkin and start baking today.
Let me know how they turn out for you. I bet you cannot eat just one!
FAQ
Can I use fresh pumpkin instead of canned?
Yes you can use fresh pumpkin puree. However fresh pumpkin often has more water content. You should strain it through a cheesecloth or paper towel to remove excess liquid before measuring.
Why are my cookies cakey?
These **Pumpkin Chocolate Chip Cookies** are naturally cakey. The high moisture content in the pumpkin creates a soft and fluffy texture rather than a chewy or crispy one. This is normal for pumpkin desserts.
Can I make these gluten free?
Yes you can. Simply swap the all purpose flour for a good 1 to 1 gluten free baking flour blend. The texture might vary slightly but they will still be delicious.
Do I have to use chocolate chips?
No you do not. You can leave them out for a plain pumpkin cookie. You can also swap them for white chocolate chips or cinnamon chips for a different twist on **Pumpkin Dessert Recipes**.
Pumpkin Chocolate Chip Cookies
These incredibly soft and fluffy Pumpkin Chocolate Chip Cookies are the ultimate fall treat. With a texture like a muffin top, they come together in under 30 minutes for a quick and comforting dessert.
Requirements
Ingredients
Instructions
- Preheat your oven to 375°F. Line a cookie sheet with parchment paper or lightly spray with non-stick cooking spray.
- In a large mixing bowl, stir together the granulated sugar and oil until fully combined.
- Add the egg, milk, pumpkin, and vanilla extract to the sugar mixture. Stir until the batter is smooth and the egg is fully incorporated.
- In a separate bowl, stir together the flour, cinnamon, salt, baking powder, and baking soda.
- Pour the dry ingredients and the chocolate chips into the wet mixture. Stir gently just until the flour disappears. Do not overmix.
- Use a spoon or cookie scoop to drop large spoonfuls of dough onto the prepared cookie sheet, leaving a little space between each mound.
- Bake for 10 to 12 minutes. The cookies are done when they are no longer glossy on top.
- Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Notes
Make sure you use pure canned pumpkin puree, not pumpkin pie filling, as the pie filling has added spices and sugar.
Be careful not to overmix the batter once the flour is added. Mix only until you no longer see white streaks to keep the cookies soft.
For a bakery-style look, press a few extra chocolate chips onto the tops of the dough balls before baking.
Ensure your baking powder and baking soda are fresh. Old leavening agents can prevent the cookies from rising properly.
Nutrition
Calories
Sugar
Fat
Carbs
