Pumpkin Spice Chocolate Chip Cookies Recipe
If you’re like me and love the cozy, warm flavors of fall but want something easy and delicious to whip up, this Pumpkin Spice Chocolate Chip Cookies Recipe is just the thing. It’s that perfect mashup of pumpkin spice magic and melty chocolate chips that makes every bite feel like a comforting hug. Honestly, I first tried this recipe on a chilly afternoon and was hooked from the very first bite—moist, tender, and packed with just the right spices.
This recipe works beautifully for pumpkin season but honestly, I find myself making it whenever I want something seasonal and sweet without the fuss of pie. Plus, if you’re looking for a cookie that’s soft but holds its shape and features that delightful pumpkin punch, you’re in for a treat with this Pumpkin Spice Chocolate Chip Cookies Recipe. I promise, it’s easy enough for weeknights yet fancy enough to impress guests.
Why This Recipe Works
- Perfect Moisture Balance: The canned pumpkin adds moisture without making the cookies soggy, keeping them soft and tender.
- Balanced Flavors: Pumpkin pie spice blends harmonize perfectly with sweet chocolate chips for that warm, seasonal taste.
- Simple Technique: Mixing dry and wet ingredients separately and adding dry in portions prevents overmixing, meaning perfect texture every time.
- Versatile and Crowd-Pleasing: These cookies are great for everything from holiday gatherings to an everyday snack.
Ingredients & Why They Work
The ingredients in this Pumpkin Spice Chocolate Chip Cookies Recipe work together to create that ideal balance of tender texture and rich flavor. Using canned pumpkin ensures consistent moisture, and the pumpkin pie spice brings the autumn vibe while the chocolate chips add just the right sweet touch.
- Canned pumpkin puree: This is key for softness and that unmistakable pumpkin flavor without excess liquid.
- Granulated sugar: Adds sweetness and helps with cookie structure.
- Brown sugar: Gives a slight chewiness and deep caramel notes.
- Vegetable oil: Keeps the cookies moist and tender—don’t swap it out for butter unless you want a different texture.
- Egg: Binds the ingredients together and contributes to the cookie’s rise and softness.
- Vanilla extract: Enhances all the flavors and adds warmth.
- All-purpose flour: The base of the dough for structure—measuring properly helps with consistency.
- Baking powder & baking soda: These leavening agents help the cookies rise and yield a tender crumb.
- Pumpkin pie spice: The star seasoning that gives these cookies their cozy aroma and flavor.
- Kosher salt: Balances sweetness and intensifies flavor.
- Chocolate chips: Melty pockets of sweet that contrast beautifully with the spiced pumpkin dough.
Make It Your Way
One of the things I enjoy most about this Pumpkin Spice Chocolate Chip Cookies Recipe is how flexible it is. You can tweak the spice blend or swap out the chocolate chips for something like white chocolate or chopped nuts to truly make it your own. It’s a great base for creativity!
- Spice it up: I sometimes add a pinch of cinnamon or nutmeg for an extra kick, which really enhances the pumpkin flavor.
- Dairy-free option: This recipe is already oil-based, so it’s naturally dairy-free, but you can also use dairy-free chocolate chips for a perfect allergy-friendly treat.
- Mix-ins: I once added chopped pecans and a handful of dried cranberries for holiday flair—trust me, that combo is magical!
- Adjust sweetness: If you prefer less sweetness, reduce the granulated sugar slightly without sacrificing texture.
Step-by-Step: How I Make Pumpkin Spice Chocolate Chip Cookies Recipe
Step 1: Preheat and Prep Your Baking Surface
Start by preheating your oven to 350°F—it’s crucial for even baking. Line a baking sheet with parchment paper or a Silpat to prevent sticking and make cleanup a breeze. I like to set this up before mixing to keep the flow smooth.
Step 2: Combine Your Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and kosher salt. Mixing these dry ingredients up front ensures even flavor distribution and prevents any clumps in your cookies.
Step 3: Mix the Wet Ingredients Till Smooth
In a large bowl, beat together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, vanilla extract, and egg until the mixture is smooth and uniform. I find using a hand mixer speeds this step up, but a sturdy whisk works fine too.
Step 4: Slowly Bring It All Together
Add the dry ingredients to the pumpkin mixture in thirds, mixing gently between additions until fully combined. Be careful not to overmix here; you want everything just blended to keep your cookies tender.
Step 5: Fold in That Chocolatey Goodness
Gently fold in the chocolate chips until they’re evenly distributed through the batter. Resist the urge to over-stir; this helps keep the cookies soft and prevents spreading too much during baking.
Step 6: Scoop and Bake
Drop heaping spoonfuls of dough about 2 inches apart on your prepared baking sheet. Bake for 10 to 11 minutes, just until the edges start to set and the cookies look slightly golden. Remember, they’ll continue to firm up as they cool, so don’t overbake!
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step ensures they set nicely and won’t fall apart when you pick them up. Then, dive in or store for later!
Tips from My Kitchen
- Measure Flour Correctly: Spoon your flour into the cup and level it off; too much flour can make the cookies dry.
- Don’t Skip Chilling (Optional): If time allows, chilling the dough for 30 minutes helps control spread and enhances flavors.
- Watch Your Oven: Baking times can vary—start checking at 9 minutes to avoid over-baking and keep the cookies soft.
- Use Room Temperature Eggs: It helps everything come together smoothly and evenly.
How to Serve Pumpkin Spice Chocolate Chip Cookies Recipe
Garnishes
I love serving these cookies with a light dusting of powdered sugar or a drizzle of melted white chocolate for a festive touch. A sprinkle of crushed toasted pecans on top just before baking can add a lovely crunch and extra flavor dimension too.
Side Dishes
Pair these cookies with a mug of hot spiced chai or a frothy pumpkin latte to stay all-in on those fall flavors. I’ve also enjoyed them alongside a scoop of vanilla ice cream for a delightful dessert twist.
Creative Ways to Present
For holiday parties, I like stacking these cookies on a rustic wooden board with mini pumpkins and cinnamon sticks for charm. Wrapped in clear cellophane with a festive ribbon, they make wonderful homemade gifts that everyone raves about.
Make Ahead and Storage
Storing Leftovers
I store leftover Pumpkin Spice Chocolate Chip Cookies in an airtight container at room temperature, and they stay soft for about 3-4 days. Placing a slice of bread in the container helps keep them moist longer—which is a neat trick I’ve picked up over time.
Freezing
These cookies freeze beautifully! Just pop the cooled cookies into a freezer-safe bag or container and freeze for up to 2 months. When I’m ready to indulge, I thaw them at room temperature or warm them slightly in the oven to enjoy fresh-baked goodness all over again.
Reheating
To bring back that fresh-baked softness, I like to warm the cookies in a 300°F oven for just 5 minutes or microwave a cookie for 10-15 seconds. This little trick revives the melty chocolate and enhances the spices, making every bite irresistible.
FAQs
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Can I substitute fresh pumpkin for canned in this recipe?
While fresh pumpkin can be used, it requires cooking and pureeing first to get the right texture and moisture level. Canned pumpkin puree is recommended because it’s consistent and saves you time, ensuring the cookies turn out moist and tender.
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Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that’s designed for baking. Just make sure the blend contains xanthan gum or another binder to help the cookies hold together well.
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Why do my cookies spread too much?
Common reasons include using too much oil, warm dough, or not chilling the dough before baking. To prevent excessive spreading, try chilling the dough for 30 minutes and make sure your oven temperature is accurate.
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How can I make these cookies more cakey?
Adding a bit more baking powder or substituting some of the flour with cake flour can create a cakier texture. Alternatively, reduce the oil slightly and add a splash of milk or yogurt to tenderize the crumb.
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Can I use dark chocolate chips instead of regular?
Absolutely! Dark chocolate chips complement the pumpkin spices nicely and add a bit of richness. Choose the chocolate level that you prefer to customize the flavor.
Final Thoughts
This Pumpkin Spice Chocolate Chip Cookies Recipe has become one of my favorites because it brings that nostalgic autumn feeling into a simple, weeknight-friendly cookie. I love sharing these with friends who often ask for the recipe, and I know you’ll enjoy making (and eating!) them as much as I do. Give it a go and let these cookies bring a little extra warmth and smiles to your kitchen!
Print
Pumpkin Spice Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and flavorful Pumpkin Spice Chocolate Chip Cookies, combining seasonal pumpkin puree with warm spices and rich chocolate chips for a perfect autumn treat.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
Add-ins
- 1 (11.5 oz) bag chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silpat. Set aside for baking.
- Mix Dry Ingredients: In a bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and kosher salt. Stir well and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, vanilla extract, and egg until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients one-third at a time, mixing thoroughly after each addition until a uniform batter forms.
- Add Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed without over-mixing the batter.
- Shape Cookies: Drop heaping spoonfuls of batter onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the oven and bake for 11 minutes until the cookies are set and lightly golden around the edges.
- Cool: Allow the cookies to cool slightly on the baking sheet before transferring them to a cooling rack. Let cool completely before storing in an airtight container.
Notes
- Using canned pumpkin puree ensures consistency in moisture and flavor.
- For a crispier cookie, bake an additional 1-2 minutes but watch carefully to avoid burning.
- Substitute vegetable oil with melted coconut oil for a slightly different flavor profile.
- Ensure not to overmix once the chocolate chips are added to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 140 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
