Pumpkin Chocolate Chip Cookies: My Go-To Fall Treat (Print Version)

Pumpkin Chocolate Chip Cookies are pure cozy comfort! Get my easy, authentic recipe, full of warm spices and chocolatey goodness. Perfect for fall baking.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Wonders

01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1/2 cup packed light brown sugar
04 - 1 large egg
05 - 1/2 cup canned pumpkin puree (not pie filling)
06 - 1 teaspoon vanilla extract

→ Dry Essentials

07 - 1 3/4 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 2 teaspoons pumpkin pie spice

→ Flavor Stars

11 - 1 cup semi-sweet chocolate chips

→ Optional Sparkle

12 - 1/2 cup chopped pecans or walnuts
13 - Flaky sea salt, for sprinkling

# Instructions:

01 - In a medium bowl, whisk together your flour, baking soda, salt, and all those amazing pumpkin pie spices. Honestly, this step always fills my kitchen with the most incredible scent, like autumn just walked in. Make sure there are no lumps—I've learned that the hard way, ending up with pockets of unmixed flour. Set it aside for a moment.
02 - Grab your stand mixer (or a hand mixer, if you're feeling strong!) and cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. This usually takes me about 2-3 minutes. This creaming action is key for that perfect cookie texture, so don't rush it! I remember once not creaming enough, and my delicious cookies turned out a bit flat.
03 - Now, beat in the pumpkin puree and vanilla extract until just combined. Don't overmix here, hon! Then, crack in that large egg and beat until it's fully incorporated. The mixture will look wonderfully creamy and a beautiful pumpkin orange. I always get a little excited at this stage, thinking about the yummy treats to come.
04 - Gradually add your dry ingredient mixture to the wet ingredients, mixing on low speed until *just* combined. Stop as soon as you see no more streaks of flour. Overmixing is the enemy of a tender cookie, trust me. I've gone too far before, and the chewy cookies were tough. We want soft, chewy cookies, not hockey pucks!
05 - This is the best part, isn't it? Gently fold in those glorious semi-sweet chocolate chips with a spatula. Don't be shy! If you're adding any optional pecans, throw them in now too. You'll see the dough transform into this irresistible, chunky goodness. Sometimes, I sneak a little bite of the dough here – oops, don't tell anyone!
06 - Using a cookie scoop (my secret weapon for uniform cookies!), drop rounded spoonfuls of dough onto your prepared baking sheets, leaving a couple of inches between each. Pop them into your preheated oven and bake until the edges are set and lightly golden, but the centers still look a little soft. This usually takes me 10-12 minutes for perfect cookies. Let them cool on the sheet for a few minutes before transferring to a wire rack.

# Notes:

01 - Don't skip the room temperature butter; it makes a huge difference in texture, trust me.
02 - For extra chewy cookies, chill your dough for at least 30 minutes before baking.
03 - No pumpkin pie spice? Mix your own with cinnamon, ginger, nutmeg, and cloves.
04 - Sprinkle a little flaky sea salt on top before baking for a flavor pop!

# Equipment Needed:

01 - Stand mixer or hand mixer
02 - mixing bowls
03 - whisk
04 - rubber spatula
05 - cookie scoop
06 - baking sheets
07 - parchment paper
08 - wire cooling rack.

# Nutrition (Per Serving):

Calories: 220
Total Fat: 12g
Total Carbohydrate: 28g
Protein: 3g

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