Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies: Your New Fall Obsession (Double Batch Bliss!)

Hey there, kitchen crew! Jackson from Food Meld here. Can you smell it? That crisp snap in the air, the crunch of leaves underfoot, and the undeniable, soul-warming aroma of pumpkin spice wafting from the oven? Yep, fall’s rolling in like your favorite cozy sweater, and you know what that means: it’s officially PUMPKIN SEASON, my friends. And what better way to celebrate than with cookies that taste like a hug from autumn itself? I’m talking about my legendary Pumpkin Chocolate Chip Cookies – soft, cake-like pillows loaded with warm spices and pools of melty chocolate. This isn’t just *a* cookie recipe; this is THE double-batch, crowd-pleasing, “hide-the-last-one” masterpiece you NEED in your life.

Why double batch? Because trust me, one batch disappears faster than candy corn on Halloween! These beauties are perfect for:

• Gifting Glory: Neighbors, coworkers, that awesome mail carrier? Instant hero status.
• Freezer Stashing: Bake now, enjoy spontaneous cookie joy all season long. Future you will high-five present you.
• Feeding the Horde: Game day, book club, hungry teens… crisis averted.

These cookies are my ultimate “flavor meets fun” philosophy in action. They’re bold (hello, pumpkin spice!), comforting (that melt-in-your-mouth texture!), and have that creative twist (chocolate + pumpkin = magic). Best part? They’re ridiculously easy. No fancy skills needed – just a couple bowls, a spoon, and a whole lot of enthusiasm. Let’s ditch the intimidation and dive into some seriously awesome baking. Your kitchen’s about to smell like a pumpkin spice latte factory, and your taste buds? They’re gonna throw a party.

The Cookie That Started a Thanksgiving Tradition (and a Minor Kitchen Fire)

Okay, story time. Picture it: My tiny first apartment kitchen, circa 2010. I was determined to bring something *epic* to my first Friendsgiving. I wanted that “WOW” factor – something beyond the usual pies. Enter: Pumpkin Chocolate Chip Cookies. Inspired by my Grandma Lou’s famous spice cake (bless her soul), but needing a portable, shareable format. I remember the chaos – pumpkin puree somehow on the ceiling, flour footprints tracking through the living room, and the distinct smell of… smoke?

Yep. Got so excited chatting with my roommate about the recipe, I totally forgot a tray in the oven. Let’s just say those particular cookies achieved a level of “caramelization” far beyond my intentions! But amidst the smoke alarm symphony and frantic waving of dish towels, I tasted the *good* ones. That first bite? Pure autumn ecstasy. Soft, warmly spiced, the chocolate cutting through the sweetness perfectly. They were an instant hit at Friendsgiving (minus the charcoal batch, obviously!).

Now, making these cookies is my kickoff to fall. Every whiff of cinnamon and pumpkin takes me back to that chaotic, hilarious, and ultimately delicious first attempt. They’re more than cookies; they’re a reminder that sometimes the best memories (and recipes!) come from a little mess and a lot of heart. Plus, I’ve *mostly* mastered the whole “not burning them” thing now.

Gathering Your Pumpkin Cookie Arsenal (Double Batch Power!)

Here’s the loot you need to conquer this double batch of fall happiness. Pro tip: Measure your flour correctly! Spoon it lightly into your measuring cup and level it off with a knife. Packing it down leads to dense cookies – and we want cloud-like fluff!

• 4 cups (500g) all-purpose flour: Our sturdy foundation. Need a swap? For slightly denser but delicious cookies, try 2 cups all-purpose + 2 cups whole wheat pastry flour.
• 4 tsp baking powder: The lift master! Makes these cookies beautifully puffy and cake-like. Ensure yours is fresh (test it with hot water – it should fizz!).
• 1 ½ tsp baking soda: Works with the pumpkin’s acidity for extra rise and tenderness. Don’t skip!
• 3 tsp ground cinnamon: The king of fall spices. Use the good stuff – it makes a difference!
• 1 tsp ground ginger: Adds a warm, slightly peppery zing. Love ginger? Add an extra 1/2 tsp!
• 1 tsp ground nutmeg: That deep, warm, slightly sweet note. Freshly grated nutmeg? *Chef’s kiss*.
• ¼ tsp ground cloves: Powerful stuff! Just a pinch adds incredible depth. Don’t overdo it.
• 1 tsp salt: Balances the sweetness and makes all the flavors pop. Crucial!
• 1 cup (200g) granulated sugar: Sweetness and helps create that lovely light texture.
• 1 cup (220g) packed light brown sugar: Moisture, chewiness, and that gorgeous caramel/molasses flavor. Pack it tight in the cup!
• 1 cup (240ml) vegetable oil: Our magic moisture maker! Creates an incredibly tender crumb. Canola or melted coconut oil work too.
• 2 large eggs: Binds everything together and adds richness. Room temp is best!
• 2 tsp vanilla extract: The flavor enhancer. Pure vanilla is worth it here.
• 2 cups (480g) canned pumpkin purée: NOT pumpkin pie filling! Look for 100% pure pumpkin. This is our star, bringing moisture, flavor, and that iconic color.
• 3 cups (510g) semi-sweet chocolate chips: Melty pockets of joy! I love semi-sweet for balance, but milk or dark work too. Feeling fancy? Chop up a good quality chocolate bar.

Let’s Bake Some Magic: Step-by-Step Cookie Perfection

Alright, team! Preheat that oven to **350°F (175°C)** – this is non-negotiable for perfect cookies. Grab your biggest bowls and let’s get mixing!

1. Mix Dry Ingredients (The Flavor Foundation): In your largest bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisk it like you mean it! This ensures those spices and leaveners are evenly distributed so every bite sings. *Chef Hack:* Give your whisk a little taste – should smell like pumpkin pie heaven. If not, add a pinch more cinnamon!
2. Combine Wet Ingredients (The Pumpkin Powerhouse): In another large bowl, combine the granulated sugar, packed brown sugar, and vegetable oil. Whisk them together until they look like wet sand and the sugar starts to dissolve slightly (about 1 minute). Add the eggs and vanilla extract. Whisk vigorously until everything is beautifully smooth and emulsified – no streaks of egg yolk! Now, the star: add the pumpkin puree. Whisk it in until you have a gloriously smooth, orange batter. *Pro Tip:* Scrape down the sides of the bowl with a spatula to get every bit!
3. Make the Dough (Gentle Does It): Time to unite the teams! Pour the dry ingredients into the bowl with the wet ingredients. Grab a sturdy spatula or wooden spoon. Here’s the secret: **mix until *just* combined.** Seriously, stop mixing the second you don’t see streaks of flour. Overmixing is the enemy of tender cookies – it develops gluten and makes them tough. A few lumps? Totally fine! They’ll disappear during baking.
4. Fold in the Chocolate (The Grand Finale): Now for the fun part! Dump in those glorious chocolate chips. Use your spatula to gently *fold* them into the dough. Folding means cutting down through the center, sliding the spatula under the dough, and turning it over. Repeat until the chips are evenly distributed. Don’t aggressively stir! *Chef Hack:* Reserve 1/2 cup chips to press onto the dough balls before baking – makes them look extra bakery-worthy!
5. Scoop & Bake (Cookie Transformation): Line your baking sheets with parchment paper (trust me, cleanup is a breeze!). Use a medium cookie scoop (about 1.5-2 tablespoons) or two spoons to drop mounds of dough onto the sheets, spacing them about 2 inches apart. These cookies spread a little, but mostly puff up. *Pro Tip:* If you reserved chips, gently press a few onto the top of each dough mound now. Bake for **12-14 minutes.** Rotate the pans halfway through for even baking. They’re done when the edges look set and are lightly golden, and the tops look dry but still soft. Don’t wait for them to brown all over – they firm up as they cool! *Watch Closely:* Ovens vary! Start checking at 10 mins.
6. Cool (Patience, Padawan): This is crucial! Pull the baking sheets out and let the cookies cool right on the pan for **5 full minutes.** They’re still setting up inside. Trying to move them too soon leads to cookie breakage (sad!). After 5 minutes, carefully transfer them to a wire rack using a spatula to cool completely. This stops the baking process and lets them achieve their perfect soft, cakey texture.

How to Serve Your Pumpkin Chocolate Chip Masterpieces

Presentation? Easy peasy! Stack ’em high on a rustic wooden board or pile them into a big, cheerful cookie jar. They scream “homemade love.” For ultimate indulgence, serve them slightly warm (pop ’em in the microwave for 10 seconds!) with a cold glass of milk or a steaming mug of spiced cider. Dunking is highly encouraged. Feeling fancy? Dust the tops lightly with powdered sugar or a drizzle of simple vanilla glaze (just powdered sugar + a splash of milk or cider!). These cookies are the perfect finale to a fall dinner, the star of your coffee break, or the ultimate midnight snack. Share them proudly!

Mix It Up! Delicious Pumpkin Cookie Twists

Got an itch to experiment? Go for it! Here are some fun ways to make these cookies uniquely yours:

1. White Chocolate Craze: Swap the semi-sweet chips for white chocolate chips and add 1 cup of dried cranberries for a sweet-tart “Cranberry Bliss” vibe.
2. Nutty Delight: Fold in 1 1/2 cups of chopped toasted pecans or walnuts with the chocolate chips. That crunch against the soft cookie? Perfection.
3. Oatmeal Pumpkin Power: Replace 1 cup of the all-purpose flour with old-fashioned rolled oats. Adds heartiness and a lovely chewy texture.
4. Gluten-Free Goodness: Use a good 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill or King Arthur). Ensure your baking powder/soda are GF too.
5. Spice Adventurer: Add a pinch of black pepper or cardamom (about 1/4 tsp) to the dry spices for an intriguing, complex warmth.

Jackson’s Kitchen Confessions & Cookie Wisdom

Okay, real talk. These cookies have seen some things in my kitchen over the years! Remember that first burnt batch? Lesson learned: Oven thermometers are your friend! My old apartment oven ran hot. Now, I *always* use one – it’s cheap insurance against cookie tragedy. Another evolution? The chocolate ratio. I used to be shy with the chips. Reader feedback (and my own cravings) taught me that more chocolate is ALWAYS better. Hence the generous 3 cups! The dough texture might surprise you – it’s thick and almost like a very soft cake batter. Don’t panic! It bakes up perfectly. Resist the urge to add more flour. The funniest mishap? Accidentally grabbing pumpkin pie filling once. The result? Weirdly sweet, overly spiced, mushy cookies. Learn from my mistake – check that can label twice! These cookies are forgiving, but pumpkin puree is non-negotiable. The best part? Seeing photos of YOUR batches. Tag me @FoodMeld – it makes my day!

Your Pumpkin Cookie Questions, Answered!

Let’s tackle those burning questions (hopefully not literally!):

• Q: My cookies turned out flat! What happened?
  A: Flat cookies usually mean your baking powder or soda might be old and lost its lifting power. Test them! Mix 1 tsp baking powder with 1/3 cup hot water – it should bubble vigorously. Baking soda? Mix 1/4 tsp with 2 tsp vinegar – should fizz like crazy. If not, replace them! Also, ensure you measured the flour correctly (spooned and leveled, not scooped/packed). Overmixing the dough can also cause flattening.
• Q: The centers are still gooey after baking. Help!
  A: First, did you let them cool fully on the pan? They continue to set. If still too soft after cooling, your oven temp might be off (get that thermometer!). Try baking 1-2 minutes longer next time. Also, ensure you’re using pure pumpkin puree, not pumpkin pie filling (which has added sugars and thickeners and messes with baking). Finally, dough scoops that are too large might need extra time – keep them consistent.
• Q: Can I freeze the dough or baked cookies?
  A: Absolutely! **Dough:** Scoop dough balls onto a parchment-lined sheet, freeze solid (1-2 hours), then transfer to a freezer bag. Bake straight from frozen, adding 1-3 minutes to the bake time. **Baked Cookies:** Cool completely, then layer between parchment in an airtight container or freezer bag. Thaw at room temp or warm briefly in the oven/microwave. Both methods work great for months!
• Q: Why are my cookies cakey? I like chewy!
  A: These cookies are designed to be soft and cake-like! That’s the magic of the pumpkin puree, oil, and baking powder combo. If you crave chewiness, try these tweaks: Replace 1/4 cup of the oil with melted butter, use only baking soda (omit baking powder – but note this might affect rise), and slightly reduce the pumpkin to 1 3/4 cups. Experiment to find your sweet spot!

Pumpkin Chocolate Chip Cookie Nutrition (Per Cookie)

(Approximate values for 1 cookie out of ~48)

• Calories: ~130
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 8mg
• Sodium: 110mg
• Total Carbohydrates: 18g
• Dietary Fiber: 1g
• Sugars: 11g
• Protein: 1g

Pumpkin Chocolate Chip Cookies

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• Author: Jackson Walker
• Total Time: 30 minutes
• Yield: 48 Cookies 1x

Print Recipe

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Description

These cookies are soft, cake-like, and packed with pumpkin spice and melty chocolate chips. They’re cozy, crave-worthy, and perfect for cool-weather baking—plus, they make your kitchen smell amazing!

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Ingredients

Scale 1x2x3x

4 cups (500g) all-purpose flour (spooned and leveled)

4 tsp baking powder

1 ½ tsp baking soda

3 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground nutmeg

¼ tsp ground cloves

1 tsp salt

1 cup (200g) granulated sugar

1 cup (220g) packed light brown sugar

1 cup (240ml) vegetable oil

2 large eggs

2 tsp vanilla extract

2 cups (480g) canned pumpkin purée

3 cups (510g) semi-sweet chocolate chips

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Instructions

Mix Dry Ingredients: In a large bowl, whisk flour, baking powder, baking soda, spices, and salt.

Combine Wet Ingredients: In another bowl, mix sugars, oil, eggs, vanilla, and pumpkin until smooth.

Make Dough: Add dry ingredients to wet and stir until just combined. Fold in chocolate chips.

Scoop & Bake: Drop spoonfuls of dough onto parchment-lined baking sheets. Bake at 350°F (175°C) for 12–14 minutes, until set and lightly golden.

Cool: Let cool on trays for 5 mins before transferring to a rack.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 130 per Cookie
• Sugar: 11g per Cookie
• Sodium: 110mg per Cookie
• Fat: 6g per Cookie
• Carbohydrates: 18g per Cookie
• Protein: 1g per Cookie
• Cholesterol: 8mg per Cookie

Final Thoughts: Cozy Cookies, Crispy Leaves, and Chocolate Dreams 🍪🍂✨

Let’s be real—these Pumpkin Chocolate Chip Cookies are the edible equivalent of wrapping yourself in your coziest blanket, lighting that cinnamon candle, and rewatching your favorite fall movie (you know the one). They’re the little bites of joy that remind us why we love baking this time of year. The smell alone? Worth preheating your oven.

This double batch? It’s not just smart—it’s necessary. These cookies vanish faster than a PSL in October. They’re soft, pillowy, and bursting with those warm spices that make your heart sigh with comfort. And don’t even get me started on the chocolate—three full cups of melty, gooey goodness that take them from good to legendary. Whether you’re gifting, freezing, snacking, or sneaking a few straight off the rack (no judgment!), these cookies are your fall ride-or-die.

But more than a recipe, they’re a mood. A delicious excuse to slow down, fill your kitchen with laughter and flour dust, and bake something that makes people smile. That’s what food should be—a warm memory in the making.

So go ahead, friend. Crank up the tunes, grab that spatula, and bake your heart out. Your kitchen is about to become the coziest place on the block.

Until next batch,
—Jackson 🍁