Pumpkin chocolate chip cookies have always been my favorite fall treat, and with Halloween around the corner, there’s no better time to make them at home.
Making these seasonal cookies from scratch isn’t just about embracing the Halloween spirit; it’s about creating something that fills your kitchen with the irresistible aroma of cinnamon, nutmeg, and fresh-baked goodness. Whether you’re prepping treats for trick-or-treaters, bringing something special to a Halloween party, or simply indulging in the flavors of the season, homemade pumpkin chocolate chip cookies are always a crowd-pleaser.
The best part about these cookies is how they perfectly balance the soft, cake-like texture that pumpkin brings with the satisfying sweetness of chocolate chips. Plus, once you master this recipe, you can enjoy these delightful treats throughout the entire fall season.
Let’s dive into everything you need to know to bake perfect pumpkin chocolate chip cookies for Halloween and beyond.
Pumpkin Chocolate Chip Cookies
24 -36
servings15
minutes20
minutesThese cookies are a fall favorite, but honestly, they’re great any time of year! The pumpkin keeps them incredibly moist, and the spices complement the chocolate perfectly.
Ingredients
- Wet Ingredients:
1 cup canned pumpkin puree (make sure it’s 100% pure pumpkin, not pumpkin pie filling!)
1 cup granulated sugar
1/2 cup vegetable oil (or melted unsalted butter, cooled slightly, for a richer flavor)
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda dissolved in 1 teaspoon milk (this helps with softness!)
- Dry Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice (or a mix of 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice)
1/2 teaspoon fine sea salt
1.5 – 2 cups semi-sweet chocolate chips (or a mix of semi-sweet and milk chocolate, or even dark chocolate chunks!)
Directions
- Preheat Oven & Prep:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Combine Wet Ingredients:
- In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil (or melted butter), egg, and vanilla extract until smooth.
- In a small separate bowl, dissolve the baking soda in the milk and stir this mixture into the wet ingredients.
- Combine Dry Ingredients:
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, pumpkin pie spice, and salt.
- Combine Wet & Dry:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in Chocolate Chips:
- Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
- Chill Dough (Recommended):
- For thicker, chewier cookies that spread less, cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour. This step is optional but highly recommended for best results.
- Scoop & Bake:
- Drop rounded spoonfuls (about 1.5-2 tablespoons) of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, press a few extra chocolate chips onto the top of each cookie dough ball for a prettier finish.
- Bake:
- Bake for 10-13 minutes, or until the edges are lightly golden brown and the centers are just set (they might still look a little soft). Do not overbake for soft cookies!
- Cool:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set up and prevents them from breaking.
Pro Tips for Perfect Pumpkin Chocolate Chip Cookies
Use Pure Pumpkin Puree Only
Make sure you’re using 100% pure canned pumpkin puree, not pumpkin pie filling. The pie filling contains added sugars and spices that will throw off both the flavor and texture of your cookies.
Blot for Chewier Texture
For cookies that are less cakey and more chewy, spread your pumpkin puree on a paper towel-lined plate and gently blot out excess moisture before mixing.
This technique can reduce your pumpkin from 1 cup down to about 3/4 or even 1/2 cup, depending on how much moisture you remove.
Mix Gently
Avoid overmixing your dough, as this develops the gluten in the flour and creates tougher cookies. Mix just until all ingredients are combined for the best texture.
Customize Your Spices
Feel free to adjust the cinnamon and pumpkin pie spice amounts to match your taste preferences. Some bakers love extra spice, while others prefer a more subtle flavor.
Store Properly
Keep your cooled cookies in an airtight container at room temperature for up to 3-4 days. You’ll find they actually get softer and more flavorful after sitting overnight.
Freeze for Later
Scoop your cookie dough into balls and freeze them on a baking sheet until solid. Transfer to a freezer-safe bag for long-term storage. When ready to bake, add a few extra minutes to the baking time and bake straight from frozen.
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