Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: ¾ cup packed brown sugar; ½ cup pumpkin puree; ¼ cup melted coconut oil or melted butter; 1 teaspoon vanilla extract; 1¼ teaspoons pumpkin pie spice; 1 teaspoon baking soda; ½ teaspoon sea salt; 1¼ cups all-purpose flour, spooned and leveled; ¾ cup chocolate chips

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Soft, chewy Pumpkin Chocolate Chip Cookies are the perfect blend of cozy autumn flavors and indulgent sweetness. Each bite offers a warm hint of pumpkin spice, perfectly balanced with rich, melty chocolate chips. These cookies are a delightful treat that feels like a hug in every mouthful, with a texture that’s tender yet satisfyingly dense. Ready in just 27 minutes, they’re an effortless way to bring a touch of seasonal magic to your day.

Whether you’re baking for a crowd or treating yourself, these cookies are a crowd-pleaser that’s hard to resist. The aroma of pumpkin and cinnamon wafting through your kitchen is irresistible, and the combination of flavors is pure comfort. With a quick prep time of 15 minutes, you’ll have a batch of these golden, chocolate-studded delights ready to enjoy in no time. Perfect for sharing or savoring solo, they’re a must-try for any cookie lover.

Ingredients for Pumpkin Chocolate Chip Cookies

¾ cup packed brown sugar
½ cup pumpkin puree (not pumpkin pie filling)
¼ cup melted coconut oil or melted butter (use coconut oil for a dairy-free option)
1 teaspoon vanilla extract
1¼ teaspoons pumpkin pie spice (or make your own blend with cinnamon, nutmeg, ginger, and cloves)
1 teaspoon baking soda
½ teaspoon sea salt
1¼ cups all-purpose flour, spooned and leveled (for accurate measurement)
¾ cup chocolate chips (semi-sweet or dark chocolate work well)

Step-by-Step Instructions

Preheat the oven to 350°F and line two large baking sheets with parchment paper.
In a large bowl, stir together the brown sugar, pumpkin puree, melted coconut oil (or butter), and vanilla extract until well combined.
Evenly sprinkle the pumpkin pie spice, baking soda, and sea salt over the mixture. Stir to incorporate.
Add the flour and stir until just combined. Avoid overmixing.
Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the dough.
Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the cookies are golden brown around the edges. The centers may look slightly soft, but they will firm up as they cool.
Remove from the oven and let the cookies cool completely on the baking sheets before serving.

Storage and Reheating Tips

Store your Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes for that fresh-baked taste.

Recipe Variations to Try

Swap out the chocolate chips for white chocolate or butterscotch chips for a fun twist. If you’re feeling adventurous, add ½ cup of chopped nuts like pecans or walnuts for extra crunch. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Perfect Pairings for Serving

These cookies pair wonderfully with a glass of cold milk or a warm cup of spiced chai tea. For a cozy fall dessert, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They’re also great as a sweet addition to a brunch spread!

Time-Saving Tips for Busy Bakers

To save time, measure out all your ingredients before starting (mise en place). Use a cookie scoop to ensure even-sized cookies and minimize cleanup. If you’re short on time, you can chill the dough for 30 minutes instead of letting it rest at room temperature—this helps the flavors meld while you multitask.