You know those cozy fall afternoons when all you want is something warm, spiced, and just a little indulgent? That’s exactly why I make Pumpkin Chocolate Chip Cookies every year. They’re like a hug in cookie form—soft, slightly cakey, with just the right amount of pumpkin spice and melty chocolate in every bite. My kids beg for them (okay, and so do I), and honestly, they’re impossible to resist fresh out of the oven. Whether you’re craving a sweet treat with your coffee or need a crowd-pleaser for a get-together, these cookies never disappoint.
Why You’ll Love Pumpkin Chocolate Chip Cookies
Listen, I don’t just make these cookies because they taste amazing (though they absolutely do). Here’s why they’re my go-every fall—and why you’ll adore them too:
- Soft, bakery-style texture: These aren’t your crispy, crunchy cookies. They’re pillowy and tender, with edges that barely hold in all that melty chocolate goodness.
- Perfect pumpkin-chocolate harmony: Some pumpkin treats overwhelm with spice, but these? Just enough warmth to let the chocolate shine. It’s a match made in dessert heaven.
- Easy-peasy prep: No fancy techniques here—just mix, scoop, and bake. Even if you’re a cookie newbie, you’ve got this.
- Smells like autumn magic: Your kitchen will smell like a pumpkin spice latte exploded in the best way possible. Warning: Neighbors might drop by "just to say hi."
- Kid-approved (and adult-steal-worthy): My kids gobble them up, but I’ve caught more than one friend sneaking seconds from the cooling rack.
Seriously, if you’re looking for a cookie that feels special but doesn’t demand a pastry degree, these are your winners.
Ingredients You’ll Need for Pumpkin Chocolate Chip Cookies
Okay, let’s gather the goods! I promise this isn’t one of those recipes where you need a million obscure ingredients. Here’s everything you’ll need—and a few little tips to make sure your cookies turn out perfect:
- 1 cup cold unsalted butter: Yes, cold! It helps keep the cookies tender. Just chop it into chunks before mixing.
- ⅔ cup Libby’s Pumpkin Puree: Room temp, please! Cold pumpkin can make the dough weirdly lumpy. And trust me, Libby’s is the best—no watery surprises.
- ½ cup granulated sugar: Just your basic white sugar. Nothing fancy.
- ½ cup light brown sugar: Pack it into the measuring cup like you’re building a sandcastle. That slight molasses flavor? *Chef’s kiss.*
- 2 large egg yolks: Room temp again! Save the whites for an omelet or something.
- 2 teaspoons vanilla extract: The good stuff. No imitation here—it’s worth the splurge.
- 1 ⅔ cups + 1 tablespoon all-purpose flour: I know, weird measurement, but it matters! Spoon the flour into your cup and level it off—don’t scoop or you’ll end up with dry cookies.
- 2 ½ teaspoons pumpkin spice: Store-bought or homemade, just make sure it’s fresh. Stale spice = sad cookies.
- 1 teaspoon baking soda: Check the date! Old baking soda won’t give you that nice rise.
- ½ teaspoon fine sea salt: Balances all that sweetness. If you only have table salt, use a scant ½ teaspoon.
- 1 cup finely chopped chocolate bar or chocolate chips: I’m team "chop a bar" for those melty pockets, but chips work too. Semi-sweet is my fave—milk chocolate can be too sweet with the pumpkin.
See? No wild ingredients, just pantry staples (and pumpkin, obviously). Now let’s make some magic!
Step-by-Step Instructions for Pumpkin Chocolate Chip Cookies
Preparing the Dough
Alright, let’s get started! First, grab your cold butter (remember, I said cold!) and chop it into small chunks. Toss it into a large mixing bowl along with the granulated sugar and packed brown sugar. Now, here’s the fun part—beat them together with an electric mixer on medium speed for about 2–3 minutes. You’re looking for a light and fluffy texture, almost like a creamy cloud. Don’t skimp on this step—it’s what gives the cookies that tender crumb.
Next, add those room-temperature egg yolks and vanilla extract. Mix until they’re fully incorporated. Then, spoon in the pumpkin puree and mix just until combined. Don’t overdo it here—you want the pumpkin evenly distributed without overmixing.
Now, let’s tackle the dry ingredients. In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Slowly add this to your wet ingredients, mixing on low speed until just combined. The dough will be thick and slightly sticky—that’s perfect! Finally, fold in the chopped chocolate or chocolate chips with a spatula. Just a gentle mix until they’re evenly scattered throughout the dough.
Baking Pumpkin Chocolate Chip Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me, parchment is your friend here—it keeps the cookies from sticking and makes cleanup a breeze.
Now, scoop the dough onto the prepared sheet using a cookie scoop or a tablespoon. I like to make mine about 2 tablespoons each, spacing them about 2 inches apart. They’ll spread a little as they bake, so don’t crowd them.
Slide the sheet into the oven and bake for 10–12 minutes. You’ll know they’re done when the edges are just starting to turn golden but the centers still look soft. Don’t worry if they seem a little underdone—they’ll firm up as they cool. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. And yes, I know it’s hard to wait, but trust me, they’re worth it!
Variations for Pumpkin Chocolate Chip Cookies
Okay, so you’ve mastered the classic version—now let’s get creative! One of the best things about these cookies is how easily you can tweak them to suit your mood (or whatever’s lurking in your pantry). Here are a few of my favorite twists:
- White chocolate lovers: Swap the semi-sweet chocolate for white chocolate chips or chunks. The creamy sweetness pairs surprisingly well with the pumpkin spice—like a cozy sweater for your taste buds.
- Crunchy nut addition: Fold in ½ cup chopped pecans or walnuts. They add a toasty crunch that’s *chef’s kiss* with the soft cookie texture.
- Gluten-free option: Replace the all-purpose flour with a 1:1 gluten-free blend. Just make sure it includes xanthan gum for structure.
- Spice it up: Add a pinch of cayenne pepper to the dry ingredients if you like a subtle kick. Sounds weird, but trust me—it’s addictive!
- Dried fruit fans: Toss in ½ cup dried cranberries or raisins for a chewy contrast. Bonus points if you soak them in warm apple cider first.
See? Endless possibilities! Whether you stick to the original or go wild with mix-ins, these cookies are your canvas. Have fun with it!
Serving and Storage Tips for Pumpkin Chocolate Chip Cookies
Oh, the joy of a warm Pumpkin Chocolate Chip Cookie fresh from the oven—I won’t judge if you sneak one before they’ve fully cooled. But if you’ve got the patience (or, let’s be real, if you’re hiding them from cookie thieves), here’s how to keep them at their absolute best:
- Serving perfection: These cookies are dreamy warm, but they’re just as good at room temp. If you’re reheating, 10 seconds in the microwave brings back that melty chocolate magic. Pair with a glass of cold milk or a hot cider for maximum cozy vibes.
- Room temp storage: Keep them in an airtight container at room temp for up to 3 days. Toss in a slice of bread—it sounds odd, but it keeps them soft by sharing moisture. Just replace the bread when it gets hard.
- Fridge hack: If your kitchen runs warm, stash them in the fridge for up to 5 days. Let them sit out for 10 minutes before eating to take the chill off.
- Freezing for later: These freeze like champs! Layer cooled cookies between parchment paper in a freezer bag. They’ll keep for 3 months. Thaw at room temp or zap ‘em in the microwave for 15 seconds straight from the freezer.
- Dough stash: Scoop unbaked dough onto a tray, freeze solid, then transfer to a bag. Bake straight from frozen—just add 1-2 extra minutes. Midnight cookie emergencies? Solved.
Pro tip: Double the batch. Because "oops, I ate them all" happens faster than you’d think.
Helpful Notes for Pumpkin Chocolate Chip Cookies
Okay, let’s talk cookie secrets—the little things that make the difference between "good" and "OH MY GOSH WHAT IS THIS SORCERY." Here’s my hard-earned wisdom after one too many batches (not that I’m complaining):
- Flour faux pas: The #1 cookie killer? Overmeasuring flour. Spoon it into your measuring cup and level it off—no scooping! If you pack it in, you’ll end up with dry, crumbly cookies instead of those soft pillows we’re after.
- Mixing matters: Once you add the dry ingredients, mix just until the flour disappears. Overmixing = tough cookies. And when folding in chocolate, use a spatula—no mixer here. Gentle is the name of the game.
- Spice control: Love a bold pumpkin spice flavor? Add an extra ½ teaspoon. Not a spice fanatic? Scale back to 2 teaspoons. Taste your spice blend first—some brands are stronger than others.
- Butter temperature: Cold butter might seem weird for cookies, but it helps prevent spreading. If your kitchen’s hot, pop the dough in the fridge for 15 minutes before scooping.
- Chocolate choices: Semi-sweet is my go-to, but dark chocolate (60-70%) adds a grown-up twist. Just avoid milk chocolate chips—they can make the cookies overly sweet.
- Egg yolk trick: Using just yolks (no whites) keeps the cookies tender. Save the whites for meringues or breakfast—waste not, want not!
Remember, baking’s part science, part art. If your first batch isn’t perfect, call them "rustic" and try again. (Or just eat them anyway. I won’t tell.)
Frequently Asked Questions About Pumpkin Chocolate Chip Cookies
Got questions? I’ve got answers! Here are the most common things people ask me about these cookies (and a few things I’ve learned the hard way):
- Can I use canned pumpkin?
Absolutely! In fact, I *only* use canned pumpkin puree (Libby’s is my favorite). Just make sure it’s 100% pumpkin, not pumpkin pie filling—that’s got added sugar and spices and will throw off the recipe. - Why egg yolks only?
Egg yolks are the secret to that tender, almost cake-like texture. The whites can make cookies a bit drier and chewier, so we’re leaving them out for this recipe. Bonus: You can use the whites for a fluffy omelet or meringues! - How do I keep the cookies soft?
First, don’t overbake them—they should look slightly underdone when you pull them out. Second, store them in an airtight container with a slice of bread. The bread gives off moisture, keeping the cookies soft. (Just replace the bread when it gets hard.) - Can I freeze the dough?
Yes, and you totally should! Scoop the dough onto a tray, freeze solid, then transfer to a freezer bag. When you’re ready to bake, just pop them in the oven straight from the freezer—add 1-2 extra minutes to the baking time. Midnight cookie cravings, solved.
Still stumped? Drop me a comment—I’m here to help!
Final Thoughts on Pumpkin Chocolate Chip Cookies
Well, there you have it—my not-so-secret weapon for making fall feel a little sweeter. These Pumpkin Chocolate Chip Cookies might look humble, but trust me, they’ve got that magical combo of cozy, comforting, and downright irresistible. Whether you’re baking them for a party, a lazy Sunday, or just because you deserve a treat (you do!), they never fail to make people smile. And the best part? They’re so easy that you’ll wonder why you didn’t start making them years ago.
So go ahead—preheat that oven, grab your mixing bowl, and get ready for your kitchen to smell like autumn heaven. And when someone inevitably asks for the recipe? Just point them here. Happy baking, my friends. May your cookies be soft, your chocolate be melty, and your pumpkin spice game be strong!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup cold unsalted butter
- ⅔ cup Libby's Pumpkin Puree room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large egg yolks room temperature
- 2 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour *See notes below for measuring*
- 1 tablespoon all-purpose flour
- 2 ½ teaspoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup finely chopped chocolate bar or chocolate chips
Leave a Reply