Easy Pumpkin Spice Chocolate Chip Cookies

Pumpkin Spice Chocolate Chip Cookies are one of our most popular fall desserts for obvious reasons. Classic Chocolate Chip Cookies receive a seasonal upgrade by incorporating pumpkin puree and spice into the dough. This results in a chewy, pillow-like pumpkin chocolate chip cookie oozing with autumn vibes.

As the days grow shorter and the air chills, there’s magic in the transition from summer to fall. It’s a time when cozy sweaters emerge from closets, and cinnamon and nutmeg aromas fill kitchens everywhere. And yes, you are already there! Today, it’s all about Pumpkin Spice Chocolate Chip Cookies.

This Pumpkin Spice Chocolate Chip Cookies recipe beautifully blends the warmth of pumpkin spice with the irresistible allure of chocolate. Light and fluffy pumpkin chocolate chip cookie with a soft, chewy center and a golden-brown, crisp exterior enveloping the tiny morsels of milk chocolate chips like a surprise. And then, just as you think the experience couldn’t get any better, the dark chocolate steps onto the stage. Be Warned! Your little cookie monsters are going to devour a whole batch within seconds.

Don’t let all the fancy words fool you into expecting a long list of fancy ingredients and a never-ending set of complicated instructions down there. Despite being addictively delicious, these pumpkin chocolate chip cookies are easy to make. There’s no need for rolling or chilling. Mix all the ingredients, scoop the dough, and let the oven work magic. That’s it!

Pumpkin Spice Chocolate Chip Cookies Ingredients

Let’s break down the star-studded cast that creates the sensational Pumpkin Spice Chocolate Chip Cookies:

Brown Butter – Butter takes makes the cookies soft and chewy, bringing a rich, nutty undertone that elevates the flavor profile of pumpkin spice cookies. Make sure to use room-temperature butter for ultra-chewy cookies.

Brown Sugar – Sweet, molasses-infused brown sugar adds caramel-like sweetness, enriching every bite.

White Sugar – Balancing out the sweetness, white sugar contributes to the ideal cookie texture, adding crispness around the edges.

Egg – This baking staple binds the ingredients and adds moisture, resulting in a tender, chewy cookie. Make sure to add a room-temperature egg.

Pumpkin Puree – The essence of fall, pumpkin puree introduces comforting earthiness and moisture. Use 100% pure pumpkin puree (not pumpkin pie filling) for the most intense pumpkin flavor. You can buy store-bought canned pumpkin puree to make these pumpkin spice chocolate cookies.

Salt – A pinch of salt might seem small, but it’s essential for enhancing flavors and a well-balanced taste.

Pumpkin Pie Spice – The signature blend of cinnamon, nutmeg, ginger, and allspice brings the iconic pumpkin spice flavor that embodies Autumn. You can find pumpkin pie spice in the grocery store’s baking aisle.

Espresso Powder – It might be a surprise addition, but espresso powder intensifies chocolate and spice flavors, adding richness. Highly recommended.

Vanilla Extract – A dash of vanilla extract enhances the cookie’s taste and fragrance.

Pumpkin Pie Extract – Like the concentrated essence of pumpkin pie, this extract takes pumpkin flavor to the next level. It’s completely optional but worth it.

Cornstarch – Cornstarch ensures a melt-in-your-mouth texture of these chocolate chip cookies.

Baking Soda – The leavening agent responsible for that slight rise and fluffy, airy interior.

All-Purpose Flour – The canvas for the cookie masterpiece, flour brings structure and body to the dough.

Dark Chocolate – Break this into small pieces to infuse each cookie with luxurious chocolate.

Milk Chocolate Chips – These velvety chocolate chips promise gooey pockets of delight in every bite.

How to Make the Best Pumpkin Spice Chocolate Chip Cookies

Preheat and Prepare

Preheat your oven to 375 degrees F and line two baking sheets with parchment paper.

Whisk and Mix

Whisk together the brown butter, packed brown sugar, and white sugar in a small bowl until the mixture is well combined and slightly creamy.

Add in the egg and pumpkin puree, draining any excess liquid from the pumpkin puree using paper towels.

Mix until the mixture is smooth and free of pumpkin lumps.

Spice and Flavor

Season the mixture with a pinch of salt, pumpkin pie spice, espresso powder, vanilla extract, and pumpkin pie extract (if you’re feeling extra festive).

Dry Ingredients

Stir in the cornstarch and baking soda, contributing to the cookies’ soft and chewy texture.

Gradually incorporate the all-purpose flour into the mixture, ensuring thorough mixing until the dough becomes thick and cohesive.

Chocolate Extravaganza

Break the dark chocolate into small pieces and fold them into the dough along with the milk chocolate chips.

For a more intense chocolate experience, add even more dark chocolate.

Shape and Bake

Portion the cookie dough onto the prepared parchment-lined baking sheets using a scooper or spoon.

Be sure to leave some space between each cookie to allow spreading during baking. Slide the baking sheets into the oven and bake for approximately 11 minutes or until the cookies become golden brown.

Cool and Enjoy

Once baked to perfection, carefully remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Transfer them to a wire rack to cool completely and set their texture.

Pumpkin Spice Chocolate Chip Cookies FAQs

Why Are My Pumpkin Spice Chocolate Chip Cookies Dry?

Overbaking – One of the most common reasons for dry or stiff cookies is overbaking. If your cookies spend too much time in the oven, they lose moisture. Keep a close eye on your cookies and pull them out when golden around the edges.

Solution: Reduce baking time by a minute or two and consider using an oven thermometer to ensure accuracy.

Excessive Flour – Using too much flour may also lead to dry cookies. Measuring your flour accurately and fluffing it before measuring can prevent excess flour from sneaking into your dough.

Solution: Fluff the flour with a spoon, then gently scoop and level it into your measuring cup. It prevents overly dense cookies.

Can I use canned pumpkin puree?

Absolutely! Canned pumpkin puree works just as well. Make sure it’s pure pumpkin without added spices.

Can I substitute pumpkin pie spice?

Sure thing! If you’re out of pumpkin pie spice, make your own by blending cinnamon, nutmeg, ginger, and allspice.

Why are my cookies too flat?

Flat cookies can result from too warm butter or overmixing the dough. Start with slightly chilled butter and mix until just combined.

Can I freeze cookie dough?

Definitely! Scoop cookie dough onto a baking sheet. Freeze for 4 hours or until firm, then transfer to a freezer-safe bag. When ready to make, bake directly from the freezer, adding a minute or two to the baking time.