A Historical Overview of Pumpkin Chocolate Chip Cookies
Pumpkin has been a staple ingredient in American baking since the 18th century, when early settlers used it as a naturally sweet and moist base for breads, cakes, and pies. The combination of pumpkin and chocolate didn’t gain popularity until the late 20th century, when pumpkin desserts expanded beyond the traditional pie. Pumpkin chocolate chip cookies became a beloved seasonal favorite in the 1980s, combining autumn spice flavors with the indulgence of chocolate. Today, they’re a classic fall treat enjoyed at gatherings, bake sales, and cozy nights at home.
Pumpkin Chocolate Chip Cookies – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
Description
These soft and chewy pumpkin chocolate chip cookies are cozy, spiced, and irresistibly melty. Perfect for fall baking, they make a comforting dessert for Halloween parties, Thanksgiving gatherings, or chilly autumn evenings. The pumpkin puree adds natural moisture, while warm spices like cinnamon and nutmeg bring nostalgic seasonal flavor. Topped with gooey chocolate chunks and a sprinkle of flaky sea salt, these cookies strike the perfect balance of sweet and savory indulgence.
Ingredients
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1 cup pumpkin puree
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1/2 cup unsalted butter, melted
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1 cup brown sugar
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1 large egg
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2 tsp vanilla extract
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2 cups all-purpose flour
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1 tsp baking soda
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/2 tsp salt
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1 1/2 cups chocolate chunks or chips
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Flaky sea salt (optional, for topping)
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk pumpkin puree, melted butter, brown sugar, egg, and vanilla until smooth.
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In a separate bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
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Gradually fold dry ingredients into the wet mixture until just combined.
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Stir in chocolate chunks, saving a few for topping.
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Scoop dough onto prepared baking sheet, spacing cookies about 2 inches apart.
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Top each cookie with extra chocolate chunks and a sprinkle of flaky salt.
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Bake 10–12 minutes, until edges are set but centers look slightly soft.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For extra flavor, add 1/2 tsp ground ginger or pumpkin pie spice.
Substitute dark chocolate for semi-sweet if you prefer a richer flavor.
Store cookies in an airtight container for up to 4 days.
Common Questions About Pumpkin Chocolate Chip Cookies
1. Why are my pumpkin cookies cakey instead of chewy?
Pumpkin adds a lot of moisture to cookie dough, which can make them puff up like cake. To get a chewier texture, use melted butter, blot excess liquid from pumpkin puree with a paper towel, and avoid overmixing the batter.
2. Can I make pumpkin chocolate chip cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly softer, but the flavor will remain delicious. Adding 1/2 teaspoon of xanthan gum helps hold the cookies together if your blend doesn’t already contain it.
3. Can I make the dough ahead of time?
Absolutely. You can prepare the dough and refrigerate it for up to 48 hours. Chilling the dough not only makes baking more convenient but also deepens the flavors and improves cookie structure. Scoop chilled dough directly onto your baking sheet and add a few extra minutes to the baking time.
