Easy Pumpkin Chocolate Chip Cookies Recipe For Fall

There’s something so comforting about the first crisp autumn air, the smell of woodsmoke, and the taste of pumpkin spice everything. And if you’re like me, that means it’s time to whip up some delicious pumpkin chocolate chip cookies! These aren’t just any cookies; they’re a hug in edible form, perfect for cozy evenings or sharing with loved ones. The best part? They’re incredibly easy to make, making them a go-to for both seasoned bakers and kitchen newbies. You’ll be amazed at how quickly these delightful treats come together!

Why You’ll Love Easy Pumpkin Chocolate Chip Cookies

• Fast: Ready from start to finish in under an hour!
• Easy: Simple steps that anyone can follow.
• Giftable: Package them up for a thoughtful homemade present.
• Crowd-pleasing: The irresistible combination of pumpkin and chocolate is always a winner.

Ingredients

Gather these goodies and let’s get baking:

• ½ cup shortening (makes them nice and soft!)
• 1 ½ cups white sugar (for that perfect sweetness)
• 1 egg (the binder that holds it all together)
• 1 cup canned pumpkin (the star of our show!)
• 1 teaspoon vanilla extract (a little goes a long way for flavor)
• 2 ½ cups all-purpose flour (our base)
• 1 teaspoon baking powder (for a little lift)
• 1 teaspoon baking soda (helps with spread and browning)
• 1 teaspoon salt (balances out the sweetness)
• 1 teaspoon ground nutmeg (adds that classic autumnal spice)
• 1 teaspoon ground cinnamon (more cozy spice!)
• ½ cup chopped walnuts (Optional – if you love a little crunch!)
• 1 cup semisweet chocolate chips (because no cookie is complete without them!)

How to Make Easy Pumpkin Chocolate Chip Cookies

Alright, let’s get our aprons on and make some magic! This recipe is so straightforward, you’ll wonder why you haven’t made them sooner.

1. First things first, let’s get that oven ready! Preheat your oven to 350 degrees F (175 degrees C). While it’s heating up, give your cookie sheets a little greasing.
2. In a large bowl, grab your shortening and white sugar. Cream them together until they’re nice and fluffy. This is where we build that lovely cookie structure.
3. Next, beat in your egg until it’s well combined. Then, stir in that beautiful canned pumpkin and the vanilla extract. The batter will start looking wonderfully autumnal now!
4. Now, in a separate bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Gradually mix these dry ingredients into your creamed pumpkin mixture. It’s important to mix them in gradually so you don’t get flour everywhere!
5. Time for the best part – stir in those chopped walnuts (if you’re using them) and, of course, the glorious semisweet chocolate chips. Gently fold them in so they’re evenly distributed throughout the dough.
6. Using a teaspoon, drop spoonfuls of the dough onto your prepared cookie sheets. Leave a little space between them as they’ll spread a bit while baking.
7. Pop those beauties into the oven and bake for about 15 minutes, or until they’re just lightly brown on top. You want them soft and chewy on the inside, so don’t overbake!
8. Once they’re done, carefully transfer the cookies to wire racks to cool completely. This step is crucial for getting that perfect cookie texture.

Substitutions & Additions

Feeling creative? These cookies are super versatile! You can:

• Swap the nuts: Pecans are a fantastic alternative to walnuts if that’s what you have on hand.
• Add spices: A pinch of ground ginger or cloves can add even more warm spice complexity.
• White chocolate chips: For a different flavor profile, try white chocolate chips instead of semisweet.
• A touch of maple: For an extra fall flair, you could try adding a tablespoon of pure maple syrup for a hint of maple flavor, but be mindful it might make the dough a bit wetter.

Tips for Success

Here are a few of my tried-and-true tips to make these cookies absolutely perfect every time:

• Don’t overmix the dough: Once you add the flour, mix just until combined. Overmixing can lead to tough cookies.
• Use pure pumpkin puree: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
• Room temperature ingredients: While not strictly necessary for this recipe, using room temperature eggs and ensuring your shortening isn’t rock hard will make creaming easier.
• Prep ahead: You can mix the dough and refrigerate it for up to 3 days. Just let it sit at room temperature for about 30 minutes before scooping and baking. This is a great way to have cookie dough ready whenever a craving strikes! If you’re a big fan of make-ahead treats, you might also enjoy our no-bake marshmallow slice for an equally easy dessert option.

How to Store Easy Pumpkin Chocolate Chip Cookies

These cookies are best enjoyed fresh, but they store beautifully! Once completely cooled, place them in an airtight container at room temperature for up to 3-4 days. If you stack them, I like to place parchment paper between layers to prevent sticking. They also freeze wonderfully! Wrap them tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature when you’re ready for a cookie fix.

FAQs

Q: Can I use pumpkin pie filling instead of pumpkin puree?

A: It’s best to use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which can alter the flavor and texture of your cookies.

Q: My cookies spread too much. What went wrong?

A: This can happen if your shortening was too soft, or if you overmixed the dough. Ensure your shortening is firm, and mix the flour in just until combined. Baking them slightly chilled can also help reduce spread.

Q: Can I make these vegan?

A: You can try substituting the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and using vegan butter or a plant-based shortening. You’ll also want to ensure your chocolate chips are vegan.

These easy pumpkin chocolate chip cookies are sure to become a fall favorite! If you enjoyed this recipe, be sure to check out our other cozy baking adventures. You might also enjoy whipping up some moist cinnamon applesauce bread or perhaps some easy peach cobbler cookies for a different, but equally delightful, seasonal treat!

Love trying out new recipes? Make sure to follow us on Pinterest for more delicious inspiration!

Easy Pumpkin Chocolate Chip Cookies

5 from 1 vote

There's something so comforting about the first crisp autumn air, the smell of woodsmoke, and the taste of pumpkin spice everything. And if you're like me, that means it's time to whip up some delicious pumpkin chocolate chip cookies! These aren't just any cookies; they're a hug in edible form, perfect for cozy evenings or sharing with loved ones. The best part? They're incredibly easy to make, making them a go-to for both seasoned bakers and kitchen newbies. You'll be amazed at how quickly these delightful treats come together!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Baking, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Easy Pumpkin Chocolate Chip Cookies

• 0.5 cup shortening makes them nice and soft!
• 1.5 cups white sugar for that perfect sweetness
• 1 egg the binder that holds it all together
• 1 cup canned pumpkin the star of our show!
• 1 teaspoon vanilla extract a little goes a long way for flavor
• 2.5 cups all-purpose flour our base
• 1 teaspoon baking powder for a little lift
• 1 teaspoon baking soda helps with spread and browning
• 1 teaspoon salt balances out the sweetness
• 1 teaspoon ground nutmeg adds that classic autumnal spice
• 1 teaspoon ground cinnamon more cozy spice!
• 0.5 cup chopped walnuts Optional – if you love a little crunch!
• 1 cup semisweet chocolate chips because no cookie is complete without them!

Equipment

• Oven
• Cookie Sheets
• Large bowl
• Separate Bowl
• Wire Racks

Method

 

1. Step 1: First things first, let's get that oven ready! Preheat your oven to 350 degrees F (175 degrees C). While it's heating up, give your cookie sheets a little greasing.
2. Step 2: In a large bowl, grab your shortening and white sugar. Cream them together until they're nice and fluffy. This is where we build that lovely cookie structure.
3. Step 3: Next, beat in your egg until it's well combined. Then, stir in that beautiful canned pumpkin and the vanilla extract. The batter will start looking wonderfully autumnal now!
4. Step 4: Now, in a separate bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Gradually mix these dry ingredients into your creamed pumpkin mixture. It's important to mix them in gradually so you don't get flour everywhere!
5. Step 5: Time for the best part – stir in those chopped walnuts (if you're using them) and, of course, the glorious semisweet chocolate chips. Gently fold them in so they're evenly distributed throughout the dough.
6. Step 6: Using a teaspoon, drop spoonfuls of the dough onto your prepared cookie sheets. Leave a little space between them as they'll spread a bit while baking.
7. Step 7: Pop those beauties into the oven and bake for about 15 minutes, or until they're just lightly brown on top. You want them soft and chewy on the inside, so don't overbake!
8. Step 8: Once they're done, carefully transfer the cookies to wire racks to cool completely. This step is crucial for getting that perfect cookie texture.

Notes

Feeling creative? These cookies are super versatile! You can:
* Swap the nuts: Pecans are a fantastic alternative to walnuts if that's what you have on hand.
* Add spices: A pinch of ground ginger or cloves can add even more warm spice complexity.
* White chocolate chips: For a different flavor profile, try white chocolate chips instead of semisweet.
* A touch of maple: For an extra fall flair, you could try adding a tablespoon of pure maple syrup for a hint of maple flavor, but be mindful it might make the dough a bit wetter.

Here are a few of my tried-and-true tips to make these cookies absolutely perfect every time:
* Don't overmix the dough: Once you add the flour, mix just until combined. Overmixing can lead to tough cookies.
* Use pure pumpkin puree: Make sure you're using 100% pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
* Room temperature ingredients: While not strictly necessary for this recipe, using room temperature eggs and ensuring your shortening isn't rock hard will make creaming easier.
* Prep ahead: You can mix the dough and refrigerate it for up to 3 days. Just let it sit at room temperature for about 30 minutes before scooping and baking. This is a great way to have cookie dough ready whenever a craving strikes!