27 Irresistible Pumpkin Chocolate Chip Cookies You’ll Crave

There’s something magical about the smell of pumpkin chocolate chip cookies baking in the oven on a crisp fall day—warm spices, melty chocolate, and that unmistakable cozy aroma that fills the whole house. I still remember the first time I baked these cookies with my mom, tiny hands clumsily stirring the batter while she patiently reminded me not to eat all the chocolate chips before they made it into the dough. Now, every October, I whip up this same one-bowl wonder—less cleanup, more time for second helpings—and I swear, the way these cookies stay soft and chewy (even days later!) is downright sorcery. Trust me, after one bite, you’ll be hooked too.

Why You’ll Love These Pumpkin Chocolate Chip Cookies

Oh my gosh, where do I even begin? These pumpkin chocolate chip cookies are basically fall in cookie form, and here’s why they’ll become your new obsession:

• One bowl wonder – I’m not kidding when I say you can mix everything in a single bowl. Fewer dishes = more time to enjoy that first glorious bite
• Melt-in-your-mouth soft – The pumpkin puree keeps them pillow-soft for days (if they last that long!)
• Warm spice magic – That cinnamon-nutmeg combo will make your kitchen smell like your favorite sweater feels
• Chocolate overload – Because let’s be real, are they even cookies without melty chocolate chips in every bite?

Perfect for cozy nights in, fall potlucks, or sneaking into your meal planning rotation (hey, they count as vegetables… right?).

Ingredients for Pumpkin Chocolate Chip Cookies

Okay, grab your favorite mixing bowl – here’s everything you’ll need for these heavenly pumpkin chocolate chip cookies:

• Wet Ingredients
  • 1 cup pumpkin puree (not pie filling!)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup packed brown sugar (the secret to chewiness)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
• Dry Ingredients
  • 2 cups all-purpose flour (see substitutions below)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (don’t be shy!)
  • 1/2 teaspoon nutmeg (freshly grated if you can)
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips (more is always better in my book)

Ingredient Notes & Substitutions

A few quick tips from my many (many) batches of these cookies: canned pumpkin puree works great, but the pie filling version is way too sweet – we don’t want dessert soup! If you’re dairy-free, swap in coconut oil for butter (melted and cooled). For gluten-free folks, measure-for-measure flour works beautifully. And hey – dark chocolate chips, white chocolate, or even chopped pecans make fantastic mix-ins if you’re feeling wild. The spice measurements are perfect as written, but I won’t tell if you add an extra pinch of cinnamon – it’s fall, after all!

How to Make Pumpkin Chocolate Chip Cookies

Okay, cookie time! Here’s my foolproof method for making the softest, most irresistible pumpkin chocolate chip cookies you’ll ever taste – trust me, I’ve baked enough batches to know!

1. Get your oven ready – First, preheat to 350°F (175°C) and line your baking sheets with parchment paper. No parchment? A light grease will do, but parchment is my baking BFF – no sticking, no fuss!
2. Mix the wet ingredients – In that big beautiful bowl, whisk together the pumpkin puree, melted butter, brown sugar, egg, and vanilla until smooth. The brown sugar should dissolve completely – it’s what gives that perfect chew!
3. Add the dry ingredients – Sprinkle in the flour, baking soda, cinnamon, nutmeg, and salt. Gently stir until just combined – don’t overmix or your cookies will get tough! A few flour streaks are totally fine at this stage.
4. Fold in the chocolate – Here comes the best part! Add those glorious chocolate chips and fold them in with a spatula. I like to reserve a handful to press on top right before baking – makes them look bakery-perfect.
5. Scoop and space – Drop tablespoon-sized mounds about 2 inches apart (these babies spread a little!). I use my trusty cookie scoop, but spoons work great too. Pro tip: damp hands help shape any sticky dough balls!
6. Bake to chewy perfection – 12-15 minutes is the sweet spot, until the edges are just set but the centers still look slightly underdone. They’ll firm up as they cool – this is the secret to ultra-soft cookies!
7. Cool (if you can wait!) – Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. The scent will test your willpower, but this step prevents crumbly disasters!

Tips for Perfectly Chewy Pumpkin Chocolate Chip Cookies

After burning (okay, slightly overbaking) my fair share of batches, here are my hard-earned cookie secrets: For maximum chewiness, pull them out at 12 minutes even if they look “too soft” – they keep baking on the hot sheet! Always space the dough – crowding means sad, merged-together cookies. And here’s my meal planning hack: double the batch and freeze half the dough in pre-scooped balls for instant cookie emergencies (just add 1-2 minutes bake time from frozen). They’re almost too good warm from the oven with melty chocolate… almost.

Storage & Freezing Instructions

Here’s the good news – these pumpkin chocolate chip cookies stay gloriously soft for days when stored right! Just pop them in an airtight container at room temperature (I swear by my grandma’s old cookie tin) and they’ll keep their chewiness for about 3 days. Want to get ahead on your meal planning? You’ve got options! Freeze baked cookies in a single layer before transferring to a freezer bag – they’ll keep for 2 months and thaw perfectly at room temperature in an hour. Or go for my favorite trick: freeze the dough balls on a baking sheet, then toss them in a freezer bag. Bake straight from frozen (just add 2 extra minutes) for fresh cookies anytime that fall craving hits!

Nutritional Information

Just a heads up – these numbers are estimates and can vary based on your specific ingredients (especially if you go wild with those chocolate chips!). Each pumpkin chocolate chip cookie comes in around 120 calories, with 5g fat and 10g sugar. They actually fit pretty nicely into meal planning – I swear that pumpkin puree counts as a veggie serving! Enjoy guilt-free (well, mostly).

More Fall Baking Ideas

Caught the fall baking bug after these pumpkin chocolate chip cookies? Me too! Try my spiced pumpkin bread with cream cheese swirl – it’s like your favorite cozy sweater in loaf form. Or whip up some apple cinnamon cookies that’ll make your kitchen smell like a farmstand. For seriously drool-worthy inspiration, check out my pumpkin obsession on Pinterest (just search “sophia’s fall baking”) – you’ll find dozens of seasonal treats perfect for meal planning or impressing guests. Warning: may cause intense dessert cravings!

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