A Cookie I Never Get Sick Of (Which Says a Lot)

Alright, I’m just gonna admit it: I make these pumpkin chocolate chip cookies every single November, like clockwork, and not really just for Thanksgiving. Honestly, I could eat them straight through to Christmas if my willpower didn’t run out. First time I made them was a total fluke—a can of pumpkin leftover from a failed pie (don’t even ask), plus the last lonely bag of chocolate chips in my pantry. But somehow, magic happened. Like, just the right level of soft-in-the-middle meets chocolaty swirl—what’s even better, my aunt keeps pestering me for the recipe every year, even though I keep giving it to her. Family, right?

Why You’ll Honestly Love These

I make this recipe mostly because my family will not let me off the hook—my cousin texts me mid-October like a reminder app. It’s that chewy pumpkin, melty chocolate situation that just screams cozy. My kids go nuts for these (sometimes I can barely keep them away from the dough, which I DO sneak a bite of—don’t lecture me). They’re also a life-saver when you want to bring something homemade, but, let’s face it, time’s tight. Oh, and once I tried skipping the chilling step to save time—don’t. Cookie puddles are not a charming Thanksgiving memory.

Grab These Ingredients (Tweaks & All)

1 cup canned pumpkin puree (not pumpkin pie filling! I did that once. Big mistake.)
1/2 cup unsalted butter, melted (I’ve swapped in coconut oil—works fine, just, y’know, a different vibe)
3/4 cup brown sugar (light or dark, honestly, I grab whatever’s not lumpy)
1/4 cup white sugar (skip if you want ’em less sweet—I sometimes do when I’m feeling virtuous)
1 egg yolk (once left this out by accident, cookies were still tasty)
2 teaspoons vanilla extract (fancy brand, store brand, they all seem the same in these, Sorry Grandma!)
2 cups all-purpose flour (have used half whole wheat when I was out, they just get a little denser)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (sometimes a smidge more if I want the chocolate to really pop)
1 and a 1/2 teaspoons pumpkin pie spice (or haha, do what I do and shake in some combo of cinnamon, nutmeg, and ginger if that’s all you have)
1 cup semi-sweet chocolate chips (milk or dark works. Mini ones are extra fun; I won’t judge)
Optional: a handful of chopped walnuts, or pecans (I only do this if my dad’s visiting, he’s nutty about nuts)

How To Actually Make Them Without Losing Your Mind

Melt the butter. I usually zap it in the microwave til mostly melted; it’s fine if there’s a few lumps, it sorts itself out.
Whisk pumpkin, melted butter, both sugars, egg yolk, and vanilla. Don’t worry if it looks a little weird. Pumpkin does that.
Stir in flour, baking powder, baking soda, salt, and spices. I usually just dump it all in—life’s too short for separate bowls, except maybe in professional kitchens?
Fold in chocolate chips. This is 100% the time to sneak a chip or two. Or four.
Chill the dough. I know, groan. But honestly, 45 minutes makes a difference. Sometimes I stick it in the freezer for 20 if I’m in a pinch.
Preheat oven to 350°F (175°C). Line your cookie sheets with parchment or, let’s be real, that ancient Silpat if you got one.
Scoop 2-tablespoon balls onto the tray. I use my trusty cookie scoop but two spoons are fine (just gets a bit sticky—that’s part of the fun, right?).
Bake for 11 to 13 minutes. Edges should just be golden—centers look slightly underbaked. That’s the sweet spot.
Let cool before moving off the tray. Or don’t and just accept smooshed cookies (which sometimes taste better anyway).

Notes from My Many Batches

Actually, letting them cool completely stops the centers from turning gooey-cake (unless you like that, which… fair enough).
If you overbake, they get more muffin-y than cookie-ish. Which is fine, but not my fave.
Pumpkin brand doesn’t matter. Trust me, Libby’s, store brand, whatever’s cheap—no one’s noticed the difference.

Cookie Experiments and Mishaps

One time I tossed in dried cranberries—turns out, not a thing my family’s into. Won’t do that again, LOL.
Used white chocolate chips once. The verdict: super sweet, might skip unless you’ve got a sweet tooth the size of Texas.
If you’re out of brown sugar, a mix of granulated and a splash of maple syrup worked for me. Unexpected, but tasty!

If You’re Missing Equipment (Just Improvise)

Don’t have a stand mixer? No biggie, I usually just use a bowl and a wooden spoon; it’s a bit of an arm workout, but hey, counts as exercise (I think?). No cookie scoop? Tablespoons work, hands can too, just go with the flow.

Pumpkin Chocolate Chip Cookies Easy Thanks Giving Dessert

Storage—Like You’ll Have Leftovers

You can store these in an airtight container for about 3 days at room temp. They get softer by the second day, oddly enough, I think they taste better. That said—they rarely last that long, especially if my kid’s around (cookie bandit). If you somehow have extra, they freeze fine for a month. Here’s a good guide I like for freezing cookie dough if you want to get ahead for the holidays.

How We Serve ’Em (And a Little Digression)

Weird family tradition: warm cookies with a cold glass of milk, right after coming in from our Thanksgiving “walk off the turkey” stroll. Sometimes there’s an argument about who gets the biggest cookie, but hey, that’s half the fun. Also, my friend swears by adding ice cream on top. Can’t say I’ve tried it… but it sounds genius.

Lessons I Learned the Hard Way—Pro-ish Tips

Once forgot to drain a bit of the pumpkin liquid—cookies went full pancake. Now I give it a quick blot with a paper towel if it looks soupy.
Trying to stack these while still warm? Not a good plan (unless you’re making cookie cake I guess).
Oh, and don’t double the recipe in one bowl unless you like flour showers on your kitchen floor. Just sayin’.

People Actually Ask Me… (A Real FAQ)

Q: Can I make these dairy-free?
Yeah, just swap the butter for coconut oil or a vegan butter—done it, worked fine, actually kinda lighter.
Q: Do they really need to be chilled?
Honestly, yes, or they’ll spread into flat little disasters. I’ve tried skipping—and regretted it!
Q: Do I have to use pumpkin pie spice?
I mean, nope! Use cinnamon (or a mix of whatever’s around), they’ll still taste like autumn.
Q: Can I use fresh pumpkin?
Probably, but it’s extra work (unless you’re tryna impress someone or have leftover roasted pumpkin!). Just make sure to drain it well—this guide is helpful for that.
Q: What about gluten-free?
Haven’t tried myself, but a friend used a 1:1 gluten-free blend and liked it—though, on second thought, she did say hers were a bit crumbly. Let me know if you try it?

Honestly, if you make these and something wild happens—like you put in espresso chips by mistake or whatever—let me know. Good baking stories are meant to be shared. Hope you love ’em as much as my crew does. Happy Thanksgiving, mate!

Pumpkin Chocolate Chip Cookies Easy Thanks Giving Dessert