Description

These Pumpkin Chocolate Chip Cookies are soft, cake-like treats filled with warm fall spices and rich semi-sweet chocolate chips. They’re everything you love about autumn in one delicious bite. Perfect for holiday gatherings, cozy weekends, or afternoon snacks, they stay moist for days and pair beautifully with coffee, tea, or even a scoop of vanilla ice cream. With easy prep and crowd-pleasing flavor, this is a recipe you’ll find yourself returning to all season long.

Ingredients

Scale

1/2 cup (115g) unsalted butter, melted and cooled
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar, packed
3/4 cup (180g) canned pumpkin purée
1 large egg
1 tsp vanilla extract
1 1/2 cups (190g) all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1 cup (180g) semi-sweet chocolate chips

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Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
Add pumpkin, egg, and vanilla; stir to combine.
In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
Gradually stir dry ingredients into wet mixture until just combined.
Fold in chocolate chips.
Chill dough in the fridge for 30–60 minutes.
Scoop dough onto prepared sheets, spacing 2 inches apart.
Bake 10–12 minutes, or until edges are set.
Cool on baking sheet 5 minutes, then transfer to a wire rack.

Notes

For a more intense spice flavor, let the dough chill overnight.

Use a cookie scoop for uniform size and shape.

These cookies taste even better the next day as flavors develop.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 145