This recipe for Soft & Chewy Pumpkin Chocolate Chip Cookies is about to become your new fall favorite. It’s not just any cookie recipe – it’s Grandma’s recipe, passed down through generations for its melt-in-your-mouth texture and irresistible flavor combination.
As the crisp autumn air settles in and the leaves begin their fiery descent, there’s one craving that always seems to emerge – the undeniable pull of pumpkin spice. For me, that translates to one thing: Soft & Chewy Pumpkin Chocolate Chip Cookies. This recipe isn’t just from any old cookbook; it’s a cherished heirloom passed down from my Grandma. It’s the kind of recipe stained with love (and maybe a little bit of batter) on the well-worn pages, holding the memories of countless fall baking sessions in her cozy kitchen.
The truth is, these cookies are more than just a delicious treat. They’re a warm hug on a cool day, a reminder of family traditions, and the comforting scent of pumpkin spice wafting through the air. But don’t let the sentimentality fool you – these cookies are ridiculously easy to make and come together in minutes. Plus, they boast the perfect balance of warm pumpkin spice and gooey chocolate chips, resulting in a soft, chewy texture that’ll have you reaching for seconds (and maybe thirds). So, ditch the store-bought treats and whip up a batch of Grandma’s magic. You won’t regret it!
Why You’ll Love This Recipe
- Simple Ingredients: No fancy ingredients required! You likely have most of what you need in your pantry already.
- Easy to Make: This recipe comes together in minutes, making it perfect for busy weeknights or weekend baking sessions.
- Perfectly Balanced Flavor: The warmth of pumpkin spice perfectly complements the richness of the chocolate chips, creating a taste bud explosion.
- Soft & Chewy Texture: These cookies are not cakey or crispy – they’re soft, chewy, and oh-so-addictive.
- Grandma’s Touch: There’s something special about a recipe passed down through family. It comes with a sense of comfort and nostalgia, making these cookies extra special.
Ready to Bake Up a Batch? Here’s What You’ll Need:
Ingredients
- 1 cup pumpkin puree (from a 15 oz can)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup canola oil
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ cups chocolate chips, divided
- ½ cup chopped walnuts, optional (feel free to substitute with pecans or omit entirely)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a Silpat.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, canola oil, egg, and vanilla extract. Mix well until everything is incorporated.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and baking soda.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Fold in 1 cup of the chocolate chips and the chopped walnuts (if using).
- Use a tablespoon or a medium cookie scoop to portion the dough onto your prepared baking sheet. Leave some space between the cookies as they will spread slightly while baking.
- Gently press down on the tops of the dough balls with the back of a spoon or your finger to flatten them slightly.
- Top each cookie with a few of the remaining chocolate chips.
- Bake for 10 minutes, or until the edges are golden brown and the centers are slightly set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store your delicious cookies in an airtight container at room temperature. They’ll stay fresh for up to 3 days, but trust us – these won’t last that long!
Bonus Tip: For an extra decadent treat, warm up a cookie slightly and enjoy it with a scoop of vanilla ice cream.
