If you’ve known me for longer than five minutes, chances are you’ve heard me wax poetic about these pumpkin chocolate chip cookies. I don’t even wait for fall anymore—once, I started making these in June just because a can of pumpkin was eyeing me up from the pantry. There’s something about the way these cookies make the whole house smell like you’ve been baking for days (even though it’s just one batch and, honestly, not even that much work). And one time, my neighbour popped by when I was pulling these out of the oven; she ate three and asked if I was secretly running a bakery. High praise or maybe she was just extra hungry, who knows?

So, Why Are These Such a Hit?

I make this pumpkin chocolate chip cookie recipe when I’m craving something cozy—especially on those damp, drizzly evenings we always get here. My family goes a bit bonkers for these, especially my youngest who, for some odd reason, prefers them cold? (Kids, eh). Honestly, my favorite part is that they let me trick myself into thinking I’m making a healthy snack (it’s pumpkin! Surely that counts?). Also, after years of battling with sticky dough, I found a pretty nifty hack (details below) and it’s saved me loads of frustration. Oh, and if you have a picky eater or two, the chocolate chips do the heavy lifting here—they practically beg you to sneak some in before the cookies are baked… not that I’d encourage raw dough eating but… you do you.

What Goes In: Ingredients (Substitutions Welcome!)

1 cup canned pumpkin puree (sometimes I use homemade when feeling very ambitious, but honestly the store brand works fine and nobody’s noticed the difference… yet)
1 cup sugar (white, but I’ve been known to swap half for brown sugar if I’ve got it; gives a nice depth)
1/2 cup butter, melted (can sub in coconut oil, though the flavor changes a bit – my brother says it’s better, I think it’s just different)
1 egg (room temp if you remember, cold’s fine too)
2 tsp vanilla extract (the cheap stuff works, but if you can find the real deal it’s worth splurging)
2 cups all-purpose flour (honestly, I tried whole wheat once; it was… not great, but maybe you’ll have more luck than me)
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon (or pumpkin spice blend—Grandma always used McCormick’s but any works in a pinch)
1/2 tsp salt (I sometimes just toss in a healthy pinch—don’t overthink it)
1 1/2 cups semi-sweet chocolate chips (I do a wild handful, honestly)

Casual Directions (Don’t Sweat the Small Stuff)

Preheat your oven to 350°F (or 180°C if you’re more metric-minded). Line a baking tray with parchment or just give it a quick grease with a butter wrapper—works a treat.
In a biggish bowl, mix together the pumpkin, sugar, and melted butter. I use a wooden spoon because, I dunno, feels nostalgic. Crack in the egg and stir in vanilla. Don’t stress if it looks a bit gloopy at this point—it’s supposed to. This is usually where I sneak a tiny taste.
Now, pile on the flour, baking powder, baking soda, cinnamon, and salt. You can sift these but, honestly, I usually don’t bother. Stir it all up till just combined. Don’t overmix or you’ll get cakey cookies, and nobody wants that (or maybe you do? No judgement).
Fold in the chocolate chips, resisting the urge to eat the dough. Actually, do what you like here—this is a no-judgement kitchen.
Drop spoonfuls onto your tray. Tablespoon-sized blobs work for me; occasionally I go bigger if I’m feeling generous (or lazy about scooping). The dough’s sticky, so if it starts clinging to everything, just wet your hands a bit—it’s a lifesaver!
Bake for 10–12 minutes. Cookies should look set around the edges but maybe a tad soft in the middle. My oven runs oddly hot on one side (annoying) so I sometimes turn the tray at the halfway mark, but that’s optional—just keep an eye on ’em.
Let cool on the tray for a few minutes, then move to a wire rack (or a plate if you’re not precious about that sort of thing), but honestly, we sometimes eat them piping hot, because patience is not our family’s strong suit.

Notes from Many (Mildly Chaotic) Batches

Don’t try microwaving cold butter to soften it quickly—it gets too runny and the cookies end up kind of weirdly greasy (ask me how I know).
If your cookies seem extra pale, check your oven temp; mine was off by nearly 25° once and I’d been blaming the recipe for months… whoops.
Actually, I find letting the dough rest for about 15 mins in the fridge gives better shape, though usually I just want cookies faster.

You Could Switch It Up… Or Not

I once tried throwing in white chocolate chips and dried cranberries—thought it’d be festive, but turns out it was just… odd. Walnuts work if you like a bit of crunch, though my spouse claims nuts have no place in cookies. If you’re dairy-free, sub oil for butter and use vegan chocolate chips; works a treat. Someone I know adds a pinch of ginger, but I keep forgetting to buy it, so honestly who knows?

Gadgets, But Don’t Panic If You Don’t Have ‘Em

You don’t really need much—just a bowl and a spoon. A hand mixer is nice if your arm gets tired easily, but you’ll get by with elbow grease. Oh, and the parchment paper makes cleanup a breeze, though I’ve used a brown paper bag in a pinch (not ideal but never caught fire!). See this guide to cookie baking tools for more, but don’t overthink it.

How to Store (Or, How Long Before They Disappear)

Pop any extras—if there are any—into an airtight tin or ziplock. They’re soft and stay that way for two or three days, though honestly, in my house, they never last more than a day! I reckon they taste even better the next morning with coffee. You can freeze the dough balls raw for later too, which is proper handy. For freezing tips, King Arthur’s got a nice run-down.

How We Eat These: Serving Ideas

We usually just nibble straight off the rack, but sometimes I sandwich two with a bit of vanilla ice cream (we call them “pumpkinwiches”—not sure it’s catching on). And if you dunk them in a big mug of milky tea, I think they taste even better. Once we took some to a bonfire and everyone started requesting the “orange cookies” every year since.

Things I’ve Learned (Aka, Don’t Repeat My Mistakes)

I once tried to rush through the mixing step and ended up with flour pockets—gross. Take your time here. But don’t go wild with the stirring or they get weirdly bready.
Don’t skip the salt—it might feel like too little to matter, but the cookies really need it. Forgot it one time; regretted it for days.
If your pumpkin’s a bit watery, blot it with a paper towel; otherwise you might have super cakey cookies. Not always bad, but not my fav.

Some Questions I Usually Get (And Real Answers)

Can I use fresh pumpkin? Probably! Roast and puree it first, just make sure it’s not too wet. I sometimes just go the canned route because less faff.
Why are my cookies so soft? That’s just how these are, honestly. If you want them crisper, bake a minute or two longer, maybe flatten ’em out a bit before baking.
Can I halve the recipe? Sure thing, but why would you? (Kidding—sometimes I do if I’m just baking for myself, and the math is pretty straightforward.)
Is the dough supposed to be so sticky? Yep, it’s the pumpkin doing its thing. Wet your hands or spoon to help with scooping.
Chocolate chips: milk or dark? Up to you—I like semi-sweet for balance, but nobody will judge if you go wild with white choc or even chopped up chocolate bars—I’ve done it in a pinch.

By the way, if you’re on the lookout for even more pumpkin ideas, this BBC roundup is my go-to when I’m feeling indecisive. Anyway, hope you love these cookies as much as we do, and if they don’t turn out perfect the first time—honestly, they’re still pretty great with a cup of coffee and a bit of humor. Happy baking!

Pumpkin Chocolate Chip Cookies Recipe