Pumpkin Chocolate Chip Cookies Recipe

If you’re looking for a delightfully simple treat that still brings all the cozy fall vibes, you’re going to love this Pumpkin Chocolate Chip Cookies Recipe. I absolutely love how these cookies come out soft, cakey, and loaded with just the right amount of sweetness—and the best part? You only need three ingredients! Seriously, when I first tried this recipe, I was amazed at how easy it was to get such fantastic results with minimal effort. Keep reading because this pumpkin chocolate chip cookies recipe is downright fan-freaking-tastic and perfect for any pumpkin lover or cookie fanatic.

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Ingredients You’ll Need

This pumpkin chocolate chip cookies recipe keeps it wonderfully uncomplicated, but each ingredient plays an important role in the final flavor and texture. Plus, you can usually find everything in your pantry or local store pretty easily, which is a win.

• Pumpkin Puree: Make sure to grab plain canned pumpkin (not pumpkin pie filling) for the best flavor balance.
• Spice Cake Mix: This is the secret ingredient that adds all the festive autumn spices like cinnamon, nutmeg, and cloves without having to measure them yourself.
• Milk Chocolate Chips: I love using milk chocolate for its creamy sweetness, but dark or semi-sweet work too if you want a slightly richer bite.

Variations

One of my favorite things about this pumpkin chocolate chip cookies recipe is how easy it is to tweak to your taste or dietary needs. Have fun making it your own! Here are a few ways I’ve personalized it over time.

• Add Nuts or Seeds: I sometimes toss in chopped pecans or walnuts for extra crunch and a nutty contrast to the soft cookie.
• Use Dark Chocolate Chips: When I want a less sweet option that’s still indulgent, swapping in dark chocolate chips makes all the difference.
• Make it Gluten-Free: You can find gluten-free spice cake mixes that work perfectly here—just double-check your mix to keep things safe.
• Boost the Spice: I occasionally sprinkle a bit of extra cinnamon or pumpkin pie spice into the mix when I want a more intense autumn punch.

How to Make Pumpkin Chocolate Chip Cookies Recipe

Step 1: Preheat and Prep Your Baking Sheets

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this simple step prevents sticking and makes cleanup a breeze. I usually line and stack the sheets so I’m ready to go as soon as the dough is mixed.

Step 2: Mix Pumpkin and Spice Cake Mix

In a large bowl, combine the entire can of pumpkin puree with the box of spice cake mix. I like to fold them gently at first, then mix thoroughly so the batter is even and smooth without overworking it. You want a thick but scoopable dough here—if it’s too wet, double-check your pumpkin puree for excess water content.

Step 3: Stir in the Chocolate Chips

Once your dough is mixed nicely, fold in the milk chocolate chips. I love how those little pockets of melty chocolate melt right into the cakey dough during baking. You could even add an extra handful if you’re feeling indulgent—no judging here!

Step 4: Scoop and Bake

Using a medium cookie scoop (about 2 ½ tablespoons), drop scoops of dough onto your prepared baking sheets. Leave at least 2 inches between each cookie because they spread slightly while baking. Bake for 13–15 minutes, and you’ll know they’re done when the edges are set and start to turn golden brown. Don’t worry if the centers look a little soft—they’ll firm up as they cool.

Step 5: Cool and Enjoy

After baking, let the cookies cool on the baking sheet for about 5 minutes to firm up a bit more. Then, use a spatula to transfer them to a wire rack to cool completely. This helps keep them soft but not crumbly. By the way, family and friends will probably be hovering around for just a nibble—trust me, this recipe is a real crowd-pleaser!

How to Serve Pumpkin Chocolate Chip Cookies Recipe

Garnishes

I often sprinkle a light dusting of powdered sugar or cinnamon on top just before serving for a pretty finish—and you know, that little extra cozy touch. Sometimes a dollop of whipped cream or a drizzle of caramel sauce pairs beautifully if you’re going all out.

Side Dishes

These cookies go perfectly with a warm cup of coffee, chai tea, or even a glass of cold milk. If you’re serving at a fall party, I recommend pairing with spiced apple cider or a pumpkin latte to keep everyone in the seasonal spirit.

Creative Ways to Present

I’ve had great luck arranging these cookies in a rustic basket lined with a plaid cloth for a festive autumn giveaway. For holiday gatherings, I add a little parchment gift tag tied with twine for a charming homemade gift vibe. It’s amazing how presentation makes a simple cookie feel extra special.

Make Ahead and Storage

Storing Leftovers

After the cookies have completely cooled, I store them in an airtight container at room temperature. This keeps them soft and moist for up to 4 days—usually I don’t have leftovers past that point, but it’s great to know they stay fresh if needed.

Freezing

I’ve frozen the cookie dough itself successfully by scooping the dough balls onto a tray, flash freezing them for a couple of hours, and then transferring to a zip-top bag. When I want fresh cookies, I just pop the frozen dough balls on the baking sheet and add a couple extra minutes to the baking time.

Reheating

To enjoy leftover cookies warm and soft, I pop them in a microwave for 10-15 seconds or reheat in a 300°F oven for 5 minutes. This little trick revives that cakey-soft texture and melty chocolate experience like they were just baked.

FAQs

Final Thoughts

This pumpkin chocolate chip cookies recipe has become one of my all-time favorite quick treats, and I can’t recommend it enough. It’s ridiculously simple yet feels like you’ve made something with real love and autumn magic. Whether you’re baking for a crowd, a last-minute dessert, or just a cozy snack, these cookies hit all the right notes. So go ahead, give this recipe a try and enjoy the warm, spiced hug of pumpkin and chocolate in every bite—your kitchen (and your loved ones) will thank you!

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