Oh Hey, Let’s Bake: My (Possibly Over-Loved) Pumpkin Chocolate Chip Cookies

Okay, so picture this: big ol’ October drizzle out the window, my kitchen already smelling like someone lit ten holiday candles at once, and me, elbow-deep in a bowl of cookie dough (cookie dough that’s orange, because, well, pumpkins). Actually, almost burned a batch once because I got distracted gabbing on the phone. Oops. But honestly? These are my fallback fix whenever fall’s got me in its cozy chokehold. The kids are obsessed, my neighbor asks for the recipe every year and my dog… well, he just wants whatever’s on the counter. Isn’t it wild how a whiff of cinnamon and chocolate chips can drag you right back to Grandma’s kitchen, even if you barely remember what color her apron was?

Why I Keep Making These Again (and Again)

I make these when the leaves are more on the ground than in the trees, and my slippers basically live in the kitchen. My family goes a bit nuts for these because, firstly, they’re soft — not in that weird soggy way, but melt-in-your-mouth, almost-cake way. My youngest once tried to sneak a third before dinner (she thought I hadn’t counted) and honestly, I couldn’t blame her. Oh, and you can whip these up even when your motivation’s running on empty.

And, you know that time in the year when you find a can of pumpkin you actually bought for Thanksgiving pie? This is what you should do with it (and you don’t even need a mixer if you use a little elbow grease, which I’ve done plenty… usually after realizing the mixer bowl’s in the dishwasher, not gonna lie).

Here’s What You’ll Need (and What You Can Totally Swap)

1 cup pumpkin puree (canned is just fine; if you’re feeling fancy—roast a small pumpkin and mash it, but most days I reach for Libby’s. My grandma swore by the home-roasted stuff, but eh.)
1/2 cup melted butter (I’ve used coconut oil in a pinch—different vibe, still yum.)
3/4 cup brown sugar (packed, or not, if you lose your patience—been there.)
1/4 cup white sugar
1 large egg
1 teaspoon vanilla extract (or skip it, but I wouldn’t… unless you’re out, then I’d say add some maple syrup or nothing and just move on.)
2 cups all-purpose flour (sometimes I use 1/2 cup whole wheat—kids didn’t notice. Well, mostly.)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chocolate chips (dark, semi-sweet, or milk; I once used white chocolate, my husband’s still not over it.)
Whoops—almost forgot—a handful of chopped walnuts, totally optional

Easy Pumpkin Chocolate Chip Cookies – A Fall Baking Favorite

Quick(ish) Directions (aka How I Actually Do It)

Okay, first things first: set your oven to 350°F (about 180°C). If it takes as long as mine to heat up, you’ll have plenty of time for the dough.
In a giantish bowl, stir pumpkin, melted butter, brown sugar, white sugar, egg, and vanilla until it looks kind of like thin caramel pudding. Don’t worry if it looks odd here—every time I do this, I go “is it supposed to be this gloopy?” It is.
Dump in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. You could, probably, sift everything together first, but honestly? I’m too lazy, and it’s been fine.
Stir until almost combined, then toss in the chocolate chips (and nuts, if you’re brave). This is where I usually sneak a taste. If it’s not sweet enough, add a pinch more sugar. If it’s too dry (happens sometimes)—just splash in a tiny bit of milk.
Scoop biggish spoonfuls onto a parchment-lined tray. (I use a cookie scoop when I have it, but just a regular-ish spoon otherwise. Totally fine.)
Bake for 10–13 minutes until the cookies are just set—don’t wait for them to brown up top unless you like your cookies on the dry side. You know that slightly underbaked look? That’s what you want.
Cool ‘em for about 10 minutes if you can wait (though sometimes we just pile into them with mugs of hot tea and burn our tongues. Worth it?)

(A Few) Notes (or Things I’ve Messed Up For You)

I’ve found that these cookies get even softer if you store them overnight. Actually, I think they taste better the next day… on the rare occasions they last that long.
Making them gluten-free? I did try one time with a 1:1 gluten-free flour blend; it worked, but they were a smidge crumblier. Not a disaster though.
Biggest goof: one time I forgot the baking powder—don’t do that, trust me, you’ll get weird pumpkin pucks.

Variations (One Actually Bombed, FYI)

Tried swirling in some cream cheese—delicious, but they spread out too much. Maybe I’ll figure out a fix one day?
Sometimes I use half butterscotch chips with the chocolate. Kids loved it, my husband, less so. It’s always a gamble in this house!
Spice it up with ginger, cloves, or even a dash of allspice. I probably add more cinnamon than I tell you. It’s just who I am.

Do You NEED Special Equipment? (Sorta Kinda)

So, a mixer is nice, sure, makes you feel like a pro, but I’ve made these with nothing more than a big bowl, wooden spoon, and stubbornness. Don’t have parchment paper? Butter the baking sheet. It’s messier, but hey, fewer cookies get away from you.

How to Store (Not That You’ll Need To)

Keep them in an airtight tin or tub, room temp, for about 3 days—though honestly, in my house they vanish like socks in a tumble dryer. If you do somehow have leftovers, chuck them in the fridge and they’ll still taste great for nearly a week (warm them up for a few seconds in the microwave and… sigh, perfection).

How I Like To Serve ‘Em (Totally Optional)

We usually have them with hot cocoa, or if we’re feeling super fancy, a scoop of vanilla ice cream sandwiched between two cookies. My sister dips hers in her afternoon coffee (not my thing, but I won’t judge… much).

Oops, Don’t Skip These Pro Tips (From Someone Who’s Messed Up Plenty)

Chill the dough if you’re after puffier cookies. I once tried skipping this and got very flat, very thin cookies—still good, just more like little cakes. Actually, I find it works better if chilled for about 30 minutes, but if you’re impatient, just bake them straight away (nobody’s policing your kitchen).
Don’t overbake. I got distracted scrolling Serious Eats one time—came back to pumpkin chocolate biscotti. Not what I wanted.
And if your oven runs hot like mine apparently does, maybe check for doneness around the 9 minute mark. Or stick a thermometer in there, like King Arthur’s got tips for realizing your oven lies to you.

Real FAQs (Actual Texts From Friends, Promise)

Can I use pumpkin pie filling instead of puree?: Ehh, not really. It’s already sugared and spiced—your cookies’ll be way too sweet (unless you like that sorta chaos!)
Why are my cookies so cakey?: Pumpkin’s to blame, but also, it’s part of the charm? If you want ‘em less cake-like, maybe reduce flour a smidgen or just accept the squishiness. Personally, I’m a fan.
Freezer friendly?: Actually, they freeze fine. I’ve tucked a few in the freezer ‘in case.’ Never lasts long there, either. To thaw, just leave on the counter—give or take 20 minutes, and you’re golden.
Could I add oatmeal?: Sneaky! Yes, up to half a cup—I’ve done it. Makes them a bit chewier, not bad at all. Try quick oats.

Quick Digression (I Warned You)

You know, there’s something sort of meditative about baking these on a rainy day. Or maybe that’s just me procrastinating on doing actual work (I should probably be folding laundry right now but those socks can wait). Just take your time and enjoy the mess, the smells, and, yep, the taste-tests.

Anyway, happy baking — may your pumpkin cookies never be bland, your chocolate chips always abundant, and your kitchen a little bit cozier. If you want more autumn coziness, check out Sally’s roundup of pumpkin desserts for extra inspiration.

Easy Pumpkin Chocolate Chip Cookies – A Fall Baking Favorite