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Luna Hossain

Pumpkin Chocolate Chip Cookies

This recipe makes soft, thick pumpkin chocolate chip cookies with a mild pumpkin flavor and lots of melted chocolate. The process is simple: preheat the oven, melt and mix butter with sugars, blend in pumpkin, egg, and vanilla, then add the dry ingredients. Chocolate chips are folded into the thick dough, which can be briefly chilled for extra thickness. The cookies are scooped, baked until the edges are lightly golden and the centers stay soft, then cooled on the tray before transferring. The recipe is easy, requires minimal equipment, and produces cozy, fluffy cookies that stay soft even after cooling.
Calories: ~260 | Carbohydrates: ~32 g | Fat: ~14 g | Protein: ~3 g
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 10
Course: Cookies
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin purée thick, not watery
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips or chocolate chunks
  • Optional: flaky salt for topping
  • Optional: walnut pieces

Equipment

  • Mixing bowls
  • Whisk
  • Spoon or spatula
  • Baking sheet
  • Parchment paper
  • Oven

Method
 

  1. Heat the oven to 350°F and line a baking sheet with parchment paper. The oven should be fully hot before baking.
  2. Melt the butter in a small pan or microwave. Let it cool until warm, not hot.
  3. In a bowl, mix the melted butter, white sugar, and brown sugar until smooth and shiny.
  4. Add the pumpkin purée, egg, and vanilla. Stir until the mixture looks even and creamy.
  5. In a second bowl, mix the flour, baking powder, baking soda, and salt.
  6. Add the dry ingredients to the wet mixture. Stir just until no dry flour shows.
  7. Fold in the chocolate chips or chunks. The dough will be thick and soft.
  8. Scoop large mounds of dough onto the baking sheet, leaving space between them.
  9. Bake for 10–13 minutes. The tops should look set, but the centers should still feel soft.
  10. Let the cookies rest on the pan for 10 minutes before moving them. Sprinkle with flaky salt if using.

Notes

  • Do not overmix the dough or the cookies may turn dense.
  • Do not overbake or they will dry out.
  • If the dough feels very loose, chilling it for 20 minutes helps keep the cookies thick.
  • Use thick pumpkin purée. Watery pumpkin can make the cookies spread too much.
 
Macros are estimates and will vary based on chocolate and portion size.