Autumn brings a special charm, characterized by the vibrant colors of falling leaves, the comfort of soft sweaters, and the inviting scent of pumpkin spice in the air. It’s a time that encourages warmth and coming together. What could be a better way to embrace this season than by baking a batch of homemade Pumpkin Chocolate Chip Cookies?

These cookies are more than just a sweet snack; they embody the richness of autumn and are an ideal addition to any kitchen looking to capture the essence of this cozy time of year.

Why You’ll Love Pumpkin Chocolate Chip Cookies

Seasonal Delight: These cookies capture the essence of autumn. The pumpkin puree adds a moist, tender texture, while the blend of cinnamon, allspice, and nutmeg offers a warm, spicy flavor that’s synonymous with fall.
Chocolatey Goodness: The chocolate chips in these cookies provide a rich and indulgent contrast to the spiced pumpkin flavor, creating a delightful balance that chocolate lovers will adore.
Perfect Texture: The combination of ingredients in this recipe results in cookies that are soft and chewy on the inside with a slightly crisp edge, offering a satisfying bite every time.
Great for Sharing: Whether you’re hosting a fall gathering, attending a potluck, or simply want to treat your family, these cookies are a crowd-pleaser. Their unique flavor makes them stand out from the usual cookie assortment.
Simple and Fun to Make: This recipe is straightforward and fun, making it a great baking project to enjoy with kids or friends. The process of mixing, scooping, and baking these cookies is as enjoyable as eating them!

Ingredients Needed To Make Pumpkin Chocolate Chip Cookies

Chocolate chips
1.1 GF flour
Cinnamon
Allspice
Nutmeg
Cornstarch
Egg
Egg yolk
Pumpkin puree
Vanilla extract
Butter, room temperature
Light brown sugar

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Pumpkin Chocolate Chip Cookies

Cream butter and sugar until light and fluffy.
Incorporate eggs and mix well.
Add pumpkin puree and vanilla extract.
Mix dry ingredients in a separate bowl.
Combine wet and dry ingredients.
Fold in chocolate chips and chill the dough.
Preheat the oven and prepare cookie sheets.
Scoop and bake the cookies.
Let them cool on a wire rack.

Commonly Asked Questions

Can I Use Fresh Pumpkin Puree?

Yes, you can use homemade pumpkin puree, but ensure it’s not too watery.

How Long Will These Cookies Stay Fresh?

Stored in an airtight container, they’ll stay fresh for up to a week.

Can I Freeze the Dough for Later Use?

Absolutely! The dough can be frozen for up to 3 months.

Pumpkin Chocolate Chip Cookies

These cookies are a delightful treat for the fall season.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pumpkin chocolate chip cookies

Prep Time: 15

Cook Time: 13

Additional Time: 1

Total Time: 1 28

Servings:

Calories: 261kcal

Equipment

Mixing Bowl
electric/hand mixer
Measuring cups/spoons
Baking Sheet
Spatula
cookie/ice cream scoop
Wire rack

Ingredients

1 ½ cups chocolate chips
2 cups all-purpose flour
1 ½ tsp cinnamon
½ tsp allspice
¼ tsp nutmeg
1 tsp cornstarch
1 egg
1 egg yolk
⅓ cup pumpkin puree
2 tsp vanilla extract
14 tbsp butter room temperature
1 cup light brown sugar

Instructions

In a mixing bowl, add the room-temperature butter and light brown sugar. Beat for 5 minutes until the mixture is light and fluffy.
Mix in the eggs one at a time, ensuring they are fully incorporated.
Add the pumpkin puree and vanilla extract to the wet ingredients and mix until well combined.
In a separate bowl, combine all the dry ingredients: 1.1 GF flour, cinnamon, allspice, nutmeg, and cornstarch. Mix well.
Gradually add the dry ingredients into the wet mixture, mixing until just incorporated. Be sure to scrape down the sides of the bowl in between.
Fold in the chocolate chips into the cookie dough.
Wrap the cookie dough in plastic wrap and place it in the fridge for 1 hour to chill.
Preheat the oven to 350 degrees.
Line 2 cookie sheets with parchment paper and space the cookies 2 inches apart.
Use an ice cream scoop to scoop equal-sized cookies (approximately 1 1/2 inches).
Bake for 11-13 minutes or until the edges are lightly golden. Remove from the oven and leave them on the cookie sheet for 5 minutes.
Afterward, transfer the cookies to a wire rack to cool completely.
Once cooled, enjoy!