A Sweet Bite of History
Pumpkin desserts have been enjoyed in North America since the 1600s, when early settlers incorporated pumpkin into pies and puddings. Chocolate chip cookies, on the other hand, were created in the 1930s by Ruth Wakefield, the owner of the Toll House Inn. This recipe brings the two traditions together, blending the warm spices of pumpkin with the rich indulgence of melty chocolate chunks—a seasonal twist on a beloved classic.
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 pumpkin chocolate chip cookies are soft, chewy, and perfectly spiced—everything you love about fall in one sweet bite. Ideal for cozy autumn evenings, holiday dessert tables, or even as a weekend baking project, these cookies bring together the earthy sweetness of pumpkin and the indulgence of gooey chocolate. Topped with a sprinkle of flaky sea salt, they’re a festive and comforting treat you’ll want to bake all season long.
Ingredients
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1 cup pumpkin purée
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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 yolk
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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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 1/4 cups rolled oats
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1 cup dark chocolate chunks
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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 together pumpkin, melted butter, brown sugar, egg yolk, and vanilla.
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In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
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Gradually mix dry ingredients into wet until just combined.
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Stir in oats and chocolate chunks.
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Scoop dough onto baking sheet, spacing about 2 inches apart.
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Bake for 11–13 minutes until edges are set but centers remain soft.
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Sprinkle with flaky sea salt while warm. Cool slightly before serving.
Notes
For chewier cookies, chill dough for 30 minutes before baking.
Substitute chocolate chunks with white chocolate or butterscotch chips for variety.
Store in an airtight container for up to 5 days.
FAQs
1. Can I use fresh pumpkin instead of canned purée?
Yes! Simply roast fresh pumpkin, mash it, and drain excess liquid before using. Canned pumpkin is more consistent, but fresh works too.
2. How do I keep my pumpkin cookies from turning cakey?
Pumpkin naturally adds moisture, so using just the egg yolk (instead of the whole egg) helps keep these cookies chewy instead of fluffy.
3. Can I make these cookies gluten-free?
Absolutely. Swap all-purpose flour with a 1:1 gluten-free baking blend and use certified gluten-free oats. The texture remains soft and delicious.
