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Pumpkin Choc Chip Cookies: Soft Spiced & Irresistible!

ByEmma

Who says pumpkin spice is just for lattes? These Pumpkin Choc Chip Cookies are the ultimate fall treat—soft lightly spiced and loaded with melty chocolate chips. Perfect with a cup of coffee or as a sweet afternoon pick-me-up!

Contents

Why You’ll Love This Recipe

  • Super soft & chewy—thanks to the pumpkin puree.
  • Warm spices like cinnamon and nutmeg for that cozy flavor.
  • Easy to make—no fancy equipment needed!
  • Kid-approved (and let’s be honest adult-approved too).

Ingredients You’ll Need

(Makes about 24 cookies)

  • 1 cup (225g) pumpkin puree (not pumpkin pie filling!)
  • ½ cup (115g) unsalted butter softened
  • ¾ cup (150g) brown sugar + ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp cloves
  • 1 ½ cups (270g) chocolate chips (semisweet or milk chocolate)

Pro Tip: If your pumpkin puree looks watery blot it with a paper towel to remove excess moisture. Soggy dough = flat cookies!

Step-by-Step Instructions

1. Cream the Butter & Sugar

In a large bowl beat the softened butter brown sugar and granulated sugar until fluffy (about 2 mins). Add the egg vanilla and pumpkin puree mixing until smooth.

2. Mix Dry Ingredients

In another bowl whisk flour baking soda salt cinnamon nutmeg and cloves. Gradually add this to the wet ingredients mixing just until combined.

3. Fold in Chocolate Chips

Stir in the chocolate chips (save a handful to press on top before baking for that bakery-style look).

4. Chill the Dough

This is non-negotiable! Cover the dough and refrigerate for at least 1 hour (or up to 24 hrs). Chilling prevents spreading and deepens the flavors.

5. Bake to Perfection

  • Preheat oven to 350°F (175°C).
  • Scoop dough into 1.5 tbsp balls spacing them 2 inches apart on a lined baking sheet.
  • Bake for 10-12 mins until edges are set but centers are still soft.
  • Let cool on the pan for 5 mins then transfer to a wire rack.

Pro Tip: For extra-gooey cookies slightly underbake them—they’ll firm up as they cool.

Storing & Freezing

  • Room temp: Keep in an airtight container for 3-4 days.
  • Freeze: Shape dough balls and freeze unbaked. When ready bake straight from frozen (add 1-2 extra mins).

Final Thoughts

These cookies are the perfect blend of pumpkin spice sweetness and rich chocolate—great for bake sales holiday treats or just because. Once you try them you’ll want to make them all season long!

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