Classic Pumpkin Chocolate Chip Cookies | Amazing Fall Treat

The first batch of these cookies hit my counter on a windy October afternoon. I’d just pulled out my favorite fuzzy socks, the ones with the silly pumpkin faces, and lit a cinnamon candle that made the whole house feel like a hug. That’s when I knew it was time. Time for these soft, spiced, chocolate-laced cookies that taste like autumn in every bite.

Why You’ll Love These Classic Pumpkin Chocolate Chip Cookies

These classic pumpkin chocolate chip cookies are cozy, quick, and completely crowd-pleasing. Each one is packed with warm cinnamon spice, melty chocolate, and tender pumpkin goodness. The prep takes less than 30 minutes, and there’s no butter to soften just mix and bake.

They’re soft with a slightly cakey bite, but never dry. Plus, they make about 30 cookies, so they’re perfect for potlucks or sneaky freezer stashes. And let’s not forget: they only get better as they sit.

Try them once and you’ll see why they’re a must on every fall dessert tray (like these chewy pumpkin cookies for fall dessert trays).

Ingredients You’ll Need

Pantry Staples

• Granulated sugar and brown sugar: For balanced sweetness and a touch of molasses flavor
• Canola oil: Makes the cookies moist and easy to mix (no melting required)
• Vanilla extract: Adds that classic bakery aroma
• All-purpose flour: Keeps the structure light
• Salt, baking soda, and baking powder: For lift and flavor balance

Key Flavor Ingredients

• Canned pumpkin puree: Not pumpkin pie filling pure pumpkin gives these cookies their signature soft texture and orange glow
• Pumpkin spice or ground cinnamon: Either one brings that familiar cozy flavor
• Semi-sweet chocolate chips: The bittersweet edge balances the sweet spiced dough perfectly

Optional Substitutes & Add-Ins

• Applesauce instead of an egg makes them vegan-friendly
• Add raisins, dried cranberries, or chopped pecans for texture
• Try a light layer of cream cheese or chocolate frosting for extra richness

Step-by-Step Instructions

Mix the Wet Ingredients

In a medium bowl, whisk together the pumpkin, egg (or applesauce), both sugars, oil, vanilla, and spice. Mix until smooth and fully combined. It should look glossy and smell like a fall candle.

Combine with Dry Ingredients

In another bowl, stir together the flour, salt, baking soda, and baking powder. Slowly add this to the wet mix and stir just until there are no dry patches. Avoid overmixing to keep the cookies tender.

Fold in the Chocolate Chips

Stir in the chocolate chips gently. At this point, the dough will feel soft and spoonable, not stiff like traditional cookie dough. That’s perfect.

Scoop, Bake, and Cool

Preheat your oven to 375°F. Line cookie sheets with parchment or spray with non-stick spray.

Use a tablespoon or small cookie scoop to drop dough onto your sheets, about 12 cookies per pan. Bake for 10–13 minutes, until they look set and barely golden at the edges.

Let them cool for 5 minutes on the tray, then transfer to a wire rack.

They’ll firm up just a bit as they cool, but still stay soft.

Storage and Freezing Tips

Once cooled, store your cookies in an airtight container at room temp for up to 7 days. They’re actually better on day two when the flavors deepen.

To freeze, place cooled cookies in a freezer bag or container. They keep for up to 3 months. Let them thaw at room temp for a few hours or sneak one frozen if you’re impatient (they’re oddly good that way too).

Easy Variations to Try

Want to change it up?

• Add chopped walnuts or pecans for crunch
• Mix in dried cranberries for a tart contrast
• Use a combo of nutmeg, ginger, or cloves for a spicier version
• Frost cooled cookies with cream cheese frosting or even chocolate frosting for a bakery-style treat

Or check out these indulgent pumpkin cheesecake cookie fusion recipes for more cozy twists.

Classic Pumpkin Chocolate Chip Cookies Recipe Card

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More Such Recipes

Looking for more fall baking inspo? Try:

• Chewy pumpkin cookies for fall dessert trays
• Easy chocolate chip pumpkin bars
• Soft pumpkin snickerdoodles for cozy baking

Final Thoughts

These cookies are the kind that disappear fast at bake sales and family dinners. They’re simple, warm, and so satisfying with a cup of coffee or cold milk.

They’re also a great base to experiment with, depending on your pantry or cravings.

Let me know how yours turn out or if you sneak one before they cool completely (no judgment here). You can tag your bakes on Pinterest or connect over on Facebook. I’d love to see what you make!

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