Name: Fail-Proof Classic Pumpkin Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 1 teaspoon vanilla extract; 1 large egg; 1 cup pumpkin puree; 2 cups chocolate chips

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Fall is HERE, you guys! And you know what *that* means: pumpkin spice EVERYTHING! But honestly, sometimes I just crave that perfect combo of pumpkin AND chocolate. Am I right? That’s where these Classic Pumpkin Chocolate Chip Cookies come in. They’re seriously the best of both worlds – that warm, cozy pumpkin spice flavor we all go nuts for, plus melty, gooey chocolate chips.

Trust me, even if you’re a total newbie baker, you can totally nail this recipe. It’s seriously foolproof. And the smell? Wow! Your kitchen will smell like a pumpkin spice dream. My favorite part is baking these with my kids. We make a huge mess, sneak bites of chocolate chips, and just have the best time. These Classic Pumpkin Chocolate Chip Cookies are not just a recipe; they’re a memory in the making. So grab your apron, and let’s get baking!

Why You’ll Love These Classic Pumpkin Chocolate Chip Cookies

Okay, so why *these* cookies? Let me tell you! They’re seriously amazing, and here’s why:

Soft and Chewy Classic Pumpkin Chocolate Chip Cookies

Seriously, the texture is EVERYTHING! These aren’t those crunchy, crumbly cookies. We’re talking melt-in-your-mouth, soft, and chewy goodness!

Perfect Fall Flavors in These Classic Pumpkin Chocolate Chip Cookies

Pumpkin and spice? Hello, autumn! The pumpkin flavor is just right, and the spices add that warm, cozy feeling. It’s fall in every bite!

Easy to Make Classic Pumpkin Chocolate Chip Cookies

Don’t be scared off by baking! This recipe is super simple. I promise, even if you’re not a pro, you can totally make these!

Great for Sharing These Classic Pumpkin Chocolate Chip Cookies

These cookies are perfect for sharing with family and friends. Bring them to a party, bake them for your neighbors, or just enjoy them with your loved ones. Sharing is caring (and delicious!).

Ingredients for Classic Pumpkin Chocolate Chip Cookies

Alright, let’s talk ingredients! Nothing too crazy here, I promise. You probably have most of this stuff in your pantry already! You’ll need: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 cup (that’s 2 sticks!) unsalted butter (make sure it’s softened!), 3/4 cup granulated sugar, 3/4 cup packed brown sugar (really pack it in there!), 1 teaspoon vanilla extract, 1 large egg, 1 cup pumpkin puree (not pumpkin pie filling!), and 2 cups of chocolate chips. Got it? Good! Let’s get baking!

How to Prepare Classic Pumpkin Chocolate Chip Cookies: Step-by-Step Instructions

Okay, cookie bakers, listen up! This is where the magic happens. Follow these steps, and you’ll be munching on warm, gooey Classic Pumpkin Chocolate Chip Cookies in no time. Trust me, it’s easier than you think!

Getting Started: Preparing for Your Classic Pumpkin Chocolate Chip Cookies

First things first: crank up that oven! We’re going to preheat it to 375°F (that’s 190°C for my friends across the pond). Seriously, don’t skip this step. A properly preheated oven is key for evenly baked cookies. While that’s heating up, grab all your ingredients. It’s way easier when everything’s ready to go!

Combining the Dry Ingredients for the Classic Pumpkin Chocolate Chip Cookies

In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt. Whisk it all together until it’s nicely combined. This makes sure the baking soda and spices are evenly distributed, so you don’t get a weirdly salty or super-cinnamony cookie. Nobody wants that!

Creaming the Wet Ingredients for the Classic Pumpkin Chocolate Chip Cookies

Now, in a large bowl (or the bowl of your stand mixer, if you’re fancy), cream together 1 cup (2 sticks) of softened butter, 3/4 cup of granulated sugar, and 3/4 cup of packed brown sugar. Beat it all together until it’s light and fluffy. This usually takes a few minutes. You want it to be nice and airy, so the cookies are soft and tender. Trust me, this step is important!

Mixing Wet and Dry Ingredients for the Classic Pumpkin Chocolate Chip Cookies

Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Seriously, this is key. Overmixing develops the gluten in the flour, which makes tough cookies. We want soft and chewy, not hockey pucks! Mix until you don’t see any more streaks of flour, but don’t go crazy.

Adding Chocolate Chips to Your Classic Pumpkin Chocolate Chip Cookies

Fold in 2 cups of chocolate chips. I like to use semi-sweet, but you can use whatever kind you like! Milk chocolate, dark chocolate, even those fancy chocolate chunks… go wild! Just gently fold them in until they’re evenly distributed throughout the dough.

Classic Pumpkin Chocolate Chip Cookies - detail 1

Baking Your Classic Pumpkin Chocolate Chip Cookies to Perfection

Drop by rounded tablespoons onto ungreased baking sheets. I use a cookie scoop to make sure they’re all the same size. Bake for 10-12 minutes, or until the edges are golden brown. Keep an eye on them, because ovens can be tricky! You want them to be set around the edges but still a little soft in the center. That’s how you get that perfect chewy texture!

Cooling and Enjoying Your Classic Pumpkin Chocolate Chip Cookies

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set up and prevents them from breaking. And then… ENJOY! Seriously, these are best enjoyed warm with a glass of milk (or a pumpkin spice latte, if you’re feeling extra!).

Tips for the Best Classic Pumpkin Chocolate Chip Cookies

Want to take your Classic Pumpkin Chocolate Chip Cookies from “good” to “OMG AMAZING”? Here are a few of my top tips for cookie perfection!

Using Room Temperature Ingredients for Your Classic Pumpkin Chocolate Chip Cookies

Seriously, this makes a HUGE difference! Room temperature butter creams so much better, creating those tiny air pockets that make the cookies light and fluffy. And room temperature eggs bind everything together more evenly. Trust me, it’s worth the extra few minutes of planning!

Avoiding Overmixing in Classic Pumpkin Chocolate Chip Cookies

I know I already mentioned it, but it’s SO important! Overmixing develops the gluten in the flour, which makes tough, chewy (in a BAD way) cookies. Mix until just combined, even if you still see a few streaks of flour. Those streaks will disappear in the oven, I promise!

Storing Your Classic Pumpkin Chocolate Chip Cookies Properly

Okay, if you actually have any cookies *left* (ha!), store them in an airtight container at room temperature. This keeps them soft and chewy for days! Though, let’s be real, they probably won’t last that long!

Variations on Classic Pumpkin Chocolate Chip Cookies

Okay, so you’ve mastered the basic recipe (amazing!), but what if you want to jazz things up a bit? Here are a few fun ways to put your own spin on these Classic Pumpkin Chocolate Chip Cookies!

Adding Nuts to Your Classic Pumpkin Chocolate Chip Cookies

Want a little crunch? Toss in some chopped walnuts or pecans! About 1/2 to 1 cup should do the trick. My personal fave is toasted pecans – they add such a warm, nutty flavor that goes perfectly with the pumpkin spice!

Spicing Up Your Classic Pumpkin Chocolate Chip Cookies

Feeling adventurous? Add a pinch (or two!) of ground ginger or cardamom along with the cinnamon and nutmeg. It’ll give your cookies a little extra kick and warm up those fall flavors even more. Just don’t go overboard, or they’ll be *too* spicy!

Using Different Chocolate in Your Classic Pumpkin Chocolate Chip Cookies

Okay, this is where you can really get creative! Instead of semi-sweet chocolate chips, try white chocolate chips for a super sweet treat. Or, if you’re a dark chocolate lover like me, use dark chocolate chunks for a richer, more intense flavor. You could even mix it up and use a combo of different chocolates! Yum!

Frequently Asked Questions About Classic Pumpkin Chocolate Chip Cookies

Got questions? I’ve got answers! Here are a few things people often ask me about these amazing Classic Pumpkin Chocolate Chip Cookies!

Can I Freeze Classic Pumpkin Chocolate Chip Cookie Dough?

YES! Absolutely! This is a game-changer, especially around the holidays. Just scoop the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer bag. When you’re ready for a cookie, just bake them straight from frozen – you might need to add a minute or two to the baking time. Hello, fresh-baked cookies whenever you want!

Can I Make These Classic Pumpkin Chocolate Chip Cookies Gluten-Free?

You betcha! Just swap out the all-purpose flour for a gluten-free blend. I’ve had good luck with King Arthur and Bob’s Red Mill. You might need to add a *tiny* bit more liquid (like a teaspoon or two of milk) if the dough seems dry. But honestly, they’re just as delicious! Nobody will even know they’re gluten-free!

What Can I substitute for Pumpkin Puree in These Classic Pumpkin Chocolate Chip Cookies?

Okay, so if you’re in a pinch and don’t have pumpkin puree, unsweetened applesauce is a decent substitute. It’ll give you a similar moisture and texture, but you’ll lose some of that pumpkin-y flavor, of course. You might want to add a little extra pumpkin pie spice to compensate!

Storing and Reheating Your Classic Pumpkin Chocolate Chip Cookies

So, you’ve baked a batch of these amazing Classic Pumpkin Chocolate Chip Cookies (go you!), but somehow managed *not* to eat them all in one sitting? Okay, here’s how to keep ’em fresh and delicious!

How to Store Classic Pumpkin Chocolate Chip Cookies

Just pop those cooled cookies into an airtight container. They’ll stay soft and chewy at room temperature for, like, 3-4 days. But honestly, they’re usually gone way before then at my house!

Reheating Classic Pumpkin Chocolate Chip Cookies

Want that warm, gooey, fresh-from-the-oven experience again? You’ve got options! For a quick fix, microwave ’em for, like, 10-15 seconds. Careful, they can get melty FAST! Or, for a more even warming, pop them in a 350°F oven for a few minutes. Mmm, warm cookie goodness!

Nutritional Information for Classic Pumpkin Chocolate Chip Cookies

Okay, so let’s talk nutrition… kinda. I’m not a nutritionist, so this is just a *rough* estimate, okay? Keep in mind that the exact numbers will vary depending on the specific ingredients you use (different brands, etc.). So, take this with a grain of salt (a *small* grain, because there’s already salt in the cookies!). I just wanna be upfront that I’m not providing precise nutritional analyses here!

Rate This Classic Pumpkin Chocolate Chip Cookies Recipe

Made these Classic Pumpkin Chocolate Chip Cookies? Woohoo! Let me know what you think! Leave a comment, give it a star rating, and share your cookie creations on social media! I can’t WAIT to see them!