Classic Pumpkin Chocolate Chip Cookies Recipe

So, you’re craving something cozy, sweet, and basically the definition of fall—but also too lazy to roast a pumpkin or do anything that takes longer than a playlist on shuffle? Same. Enter: Classic Pumpkin Chocolate Chip Cookies. These little golden pillows of happiness are soft, cakey, full of warm pumpkin spice, and studded with gooey chocolate chips. Honestly, they taste like autumn gave you a hug and then handed you dessert. And the best part? You don’t even need to be a baking wizard to make them.

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Why This Recipe is Awesome

Okay, let’s just state the obvious: pumpkin + chocolate chips = edible happiness. But beyond that…

It’s idiot-proof. I mean, if you can stir things together and not burn down your kitchen, you’ve already won.
The cookies are super soft, almost like mini pumpkin cakes disguised as cookies. (Spoiler: you won’t be mad about it.)
They’re basically socially acceptable breakfast food because—hello—pumpkin. It’s a vegetable. You’re welcome.
You’ll instantly look like a pro baker if you show up anywhere with these. Trust me, people lose their minds over them.

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Ingredients You’ll Need for Classic Pumpkin Chocolate Chip Cookies

Gather up your pumpkin spice dreams. Here’s the short shopping list:

1 cup canned pumpkin puree (not pumpkin pie filling—don’t get fancy, just the plain orange goop)
1 cup granulated sugar (because life is too short to skip sweetness)
1/2 cup vegetable oil (keeps things moist without any effort from you)
1 large egg (the glue holding this pumpkin-y magic together)
2 cups all-purpose flour (your cookie’s backbone)
2 tsp baking powder (so they puff up like little clouds)
2 tsp ground cinnamon (aka fall in spice form)
1/2 tsp salt (balances the sugar, don’t skip it)
1 tsp baking soda (science-y stuff that makes them rise)
1 tsp milk (yep, just a splash)
1 tbsp vanilla extract (because everything tastes better with vanilla)
2 cups semisweet chocolate chips (the real MVP)

Optional but strongly encouraged: a dash of nutmeg or cloves for that extra “I’m fancy” flavor.

Step-by-Step Instructions

Alright, apron up. Here’s how to do it without overthinking:

Preheat the oven to 350°F (175°C). Do not skip this unless you like waiting around forever.
In a big bowl, whisk together the pumpkin puree, sugar, vegetable oil, and egg until it looks smooth and slightly shiny.
In another bowl, mix the flour, baking powder, cinnamon, and salt. (Translation: all the dry stuff.)
Add the dry mix into the wet mix. Stir gently, don’t go Hulk on it—you want soft cookies, not dense rocks.
In a small cup, dissolve baking soda in milk (yep, it’s a quirky step, but it works). Stir that into your dough.
Add vanilla and then fold in those glorious chocolate chips.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper. They won’t spread much, so don’t stress about spacing.
Bake for about 10–12 minutes. They should look set but not crispy (soft is the goal).
Let them cool on a wire rack… or, you know, eat one straight off the tray and burn your tongue like a true champion.

Common Mistakes to Avoid

Skipping the parchment paper. Enjoy chiseling cookies off your baking sheet if you forget this.
Overmixing the dough. Unless you like chewy, rubbery pumpkin rocks.
Thinking they’ll look golden brown when done. They don’t. Pumpkin keeps them orange. Trust the timer.
Adding too many chocolate chips. Just kidding—there’s no such thing.

Alternatives & Substitutions

Oil substitute? Sure, you can use melted butter. It’ll taste richer but still work.
No cinnamon? Use pumpkin pie spice. Or add nutmeg, cloves, and ginger for that “spice explosion” vibe.
No semisweet chips? Try dark chocolate for a moodier cookie or white chocolate if you’re feeling extra sweet.
Gluten-free? Swap in a 1:1 gluten-free flour blend. Pumpkin is forgiving like that.
Want less sugar? Ha. Cute. But fine—reduce it a little and bump up the spices for balance.

FAQS about Classic Pumpkin Chocolate Chip Cookies

Q: Can I make the dough ahead of time?

Yes! Chill it overnight, then bake when ready. Bonus: the flavors get even better.

Q: Do these freeze well?

Absolutely. Bake, cool, freeze, and then reheat in the microwave when your cookie cravings hit.

Q: Can I use fresh pumpkin instead of canned?

Technically yes, but why are you doing this to yourself? Save the effort for soup.

Q: How long do these last?

About 3–4 days in an airtight container… assuming they last that long. (Spoiler: they won’t.)

Q: Can I make them vegan?

Yep. Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and dairy-free chocolate chips. Boom—vegan friendly.

Q: Are these chewy or cakey?

They’re more on the cakey side. Think little pumpkin muffins pretending to be cookies.

Q: Can I skip the chocolate chips?

Sure, but then you’re just making pumpkin spice cookies, and honestly… why?

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Final Thoughts about Classic Pumpkin Chocolate Chip Cookies

And there you have it—Classic Pumpkin Chocolate Chip Cookies that are basically the poster child of fall desserts. They’re easy, cozy, and guaranteed to make your kitchen smell like a pumpkin spice candle (but better, because you can eat these). So, whether you’re baking for a party, your family, or just because it’s Tuesday and you deserve it, these cookies won’t disappoint.

Now go bake them, pour yourself a cup of coffee (or hot cocoa if you’re extra cozy), and enjoy. And hey, even if you mess them up, they’ll probably still taste amazing—because chocolate + pumpkin = magic.