If you’re looking for a cozy treat that captures the essence of fall with a chocolaty twist, this Classic Pumpkin Chocolate Chip Cookies Recipe is an absolute must-try. These cookies combine the warm, comforting flavor of pumpkin with the irresistible sweetness of semisweet chocolate chips, creating a soft, chewy delight that’s perfect for sharing or savoring all by yourself. Bursting with cinnamon aroma and a wonderful moist texture, these cookies feel like a hug in dessert form.
Ingredients You’ll Need
What’s amazing about this Classic Pumpkin Chocolate Chip Cookies Recipe is that it relies on simple, pantry-friendly ingredients that come together to create something magical. Each component plays an essential role—from the canned pumpkin lending moisture and pumpkin-y goodness, to the chocolate chips adding bursts of melty sweetness.
- 1 cup canned pumpkin: This is the star that brings moisture, natural sweetness, and that classic pumpkin flavor.
- 1 cup white sugar: Balances the pumpkin’s earthiness with a touch of sweetness.
- 1/2 cup vegetable oil: Keeps the cookies soft and fresh without overpowering the flavor.
- 1 egg: Acts as a binder, giving these cookies structure and a nice chewy texture.
- 2 cups all-purpose flour: The foundation that holds everything together with just the right density.
- 2 teaspoons baking powder: Helps the cookies rise and stay light.
- 2 teaspoons ground cinnamon: Infuses a warm, spicy note that complements the pumpkin perfectly.
- 1/2 teaspoon salt: Enhances all the other flavors and keeps the sweetness from being cloying.
- 1 teaspoon baking soda: When combined with milk, it gives the cookies a soft lift and tenderness.
- 1 teaspoon milk: Activates the baking soda, ensuring proper rise and texture.
- 1 tablespoon vanilla extract: Deepens flavor and adds inviting warmth to the batter.
- 2 cups semisweet chocolate chips: The crown jewel that introduces rich sweetness and a gooey contrast to every bite.
How to Make Classic Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Surface
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly from the moment they go in. Grease your cookie sheets or line them with parchment paper to prevent sticking and facilitate easier cleanup.
Step 2: Mix the Wet and Dry Ingredients Separately
In a large bowl, whisk together the pumpkin, sugar, vegetable oil, and egg until silky smooth. This mix provides the moist base that defines the cookie’s tender crumb. In a separate bowl, combine the flour, baking powder, cinnamon, and salt — these dry ingredients bring structure and the quintessential hint of fall spice.
Step 3: Activate Baking Soda and Combine Everything
Dissolve the baking soda in milk in a small bowl—this little trick activates the leavening so your cookies turn out soft and just the right amount of fluffy. Stir this mixture into your pumpkin batter. Then gradually add the dry ingredients, mixing them in until you have a smooth cookie dough without any flour patches.
Step 4: Fold in the Chocolate Chips
Now for the fun part: gently fold in the semisweet chocolate chips. Their melty richness will contrast so beautifully with the slight pumpkin earthiness and warm cinnamon spice.
Step 5: Scoop and Space
Use a spoon to drop generous dollops of dough onto your prepared baking sheets, making sure to leave about 2 inches between each cookie. This spacing allows the cookies room to spread and bake evenly without sticking together.
Step 6: Bake to Perfection
Pop the trays into your preheated oven and bake for about 10 minutes. You’ll know they’re done when they turn lightly golden and feel firm to the touch but are still soft inside—a perfect balance for a chewy pumpkin cookie.
Step 7: Cool and Enjoy
Once out of the oven, let the cookies rest on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely. This step helps them set perfectly and makes sure you get that ideal texture with every bite.
How to Serve Classic Pumpkin Chocolate Chip Cookies Recipe
Garnishes
If you want to take these cookies to the next level, consider a light dusting of powdered sugar or a drizzle of white chocolate for a touch of elegance and extra sweetness that complements the pumpkin beautifully.
Side Dishes
These cookies pair wonderfully with a warm cup of spiced chai tea or a frothy latte. If you’re serving them for dessert, a scoop of vanilla ice cream alongside brings a welcome creamy chill that plays nicely with the warm spices and melty chocolate chips.
Creative Ways to Present
For a festive touch, serve the cookies on a rustic wooden board adorned with autumn leaves or mini pumpkins. You can also sandwich them with a dollop of cinnamon cream cheese frosting for a decadent, cake-like treat that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Store your leftover classic pumpkin chocolate chip cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to four days, making them an easy snack to enjoy throughout the week.
Freezing
If you want to keep these cookies for longer, freeze them in a single layer on a baking sheet. Once frozen, transfer to a sealed freezer bag or container. They’ll stay delicious for up to three months. Just thaw at room temperature before enjoying.
Reheating
To refresh your cookies after storage or freezing, pop them in the microwave for about 10 seconds or warm them briefly in a low oven. You’ll regain that fresh-baked softness and gooey chocolate chip delight in no time.
FAQs
Can I use fresh pumpkin instead of canned pumpkin?
Fresh pumpkin can be used, but it needs to be cooked and pureed properly to match the moisture content of canned pumpkin. Canned pumpkin offers consistent moisture and flavor, making your cookies turn out reliably moist and tender.
Is there a way to make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just keep in mind that texture might vary slightly depending on the blend, but the delicious flavor will still shine through.
Can I reduce the sugar in this recipe?
You can reduce the white sugar slightly, but since the chocolate chips add sweetness too, cutting too much sugar might affect the cookie’s texture and flavor balance. A small reduction, like 1/4 cup less, should be fine.
What’s the best type of chocolate chip to use?
Semisweet chocolate chips are ideal because they provide a lovely balance of sweet and slight bitterness that complements the pumpkin perfectly. However, mini chips or even chunks can add interesting texture if you prefer.
Can I add nuts or other mix-ins?
Definitely! Chopped pecans or walnuts add a delightful crunch that works wonderfully with the soft pumpkin cookie. You could also try dried cranberries for a tart contrast or a sprinkle of toffee bits for extra indulgence.
Final Thoughts
There is something truly heartwarming about the Classic Pumpkin Chocolate Chip Cookies Recipe that makes it a standout treat for any occasion, especially during cooler months. Its simplicity and depth of flavor come together perfectly to create a cookie that’s bound to become a new favorite. I encourage you to give this recipe a try—you won’t regret having these pumpkin delights fresh from your own oven!
Print
Classic Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Classic Pumpkin Chocolate Chip Cookies combine the warm, spiced flavors of pumpkin and cinnamon with rich semisweet chocolate chips. Soft and chewy with a lightly browned exterior, these cookies are perfect for fall or any time you crave a cozy, sweet treat.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon milk
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Grease cookie sheets or line them with parchment paper to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, combine the canned pumpkin, white sugar, vegetable oil, and egg. Stir well until evenly mixed.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to ensure even distribution of leavening and spices.
- Dissolve baking soda and incorporate: In a small bowl, dissolve the baking soda in the milk, then stir this mixture into the pumpkin batter. This helps the cookies rise and become tender.
- Add dry ingredients: Gradually add the dry flour mixture to the pumpkin mixture, mixing thoroughly until the dough is smooth and homogenous.
- Fold in chocolate chips: Stir the semisweet chocolate chips gently into the dough to spread the chocolate evenly throughout.
- Shape cookies: Drop spoonfuls of cookie dough onto the prepared baking sheets, making sure to space them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for about 10 minutes, or until they are lightly browned on the edges and firm to the touch.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set before transferring them to a wire rack to cool completely for best texture.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid extra sweetness and spices.
- For a dairy-free version, substitute milk with a plant-based alternative.
- Make sure not to overbake the cookies to keep them soft and chewy.
- Store cookies in an airtight container to maintain freshness for up to one week.
- Adding a pinch of nutmeg or cloves can enhance the pumpkin spice flavor.
