1-Bowl Pumpkin Chocolate Chip Cookies – Soft & Irresistible

Oh, pumpkin chocolate chip cookies – just saying those words takes me right back to my grandmother’s cozy Ohio kitchen. The smell of cinnamon and melted chocolate would fill the air every October as we mixed up batch after batch. Grandma would let me stir the dough (probably making more of a mess than helping), and I adored how the big wooden spoon would glide through that thick orange batter. Those cookies became our fall tradition, as reliable as the changing leaves.

What I love most now is how simple they are – just one bowl and a few pantry staples for cookie magic. The dough freezes beautifully too, which means I can bake just a few at a time (though let’s be honest, I usually finish off the frozen dough balls straight from the freezer… guilty!). These aren’t your crisp, crunch cookies – they’re soft, cakey little pillows kissed with pumpkin and chocolate in every bite.

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Why You’ll Love These Pumpkin Chocolate Chip Cookies

Trust me, these aren’t just any cookies – they’re little bites of autumn magic. Here’s why they disappear faster than fall leaves in a strong breeze:

• Cakey-soft texture – These bake up like tiny pumpkin spice cakes with melty chocolate pockets (Grandma called them “cookie-cake hybrids” and I think she nailed it)
• One-bowl wonder – Zero fancy equipment needed – just grab a big mixing bowl and a wooden spoon like my Ohio grandma taught me
• Freezer superhero – The dough balls freeze perfectly for spontaneous cookie emergencies (or when you need last-minute dessert for meal planning)
• Flavor balance – Not too pumpkiny, not too chocolaty – just the dreamy combo that makes you want to bake another batch immediately

Ingredients for Pumpkin Chocolate Chip Cookies

Gathering ingredients is my favorite kind of scavenger hunt – especially when pumpkin and chocolate are involved! Here’s exactly what you’ll need to recreate those soft, cakey cookies just like Grandma taught me (with a few of my modern twists mixed in):

Wet Ingredients:

• 1 cup pumpkin purée – Not the pie filling, just plain pumpkin (I swear by Libby’s – it’s consistently thick and flavorful)
• 1/2 cup butter, softened – This means you can press your finger in and leave a dent (I always use good ol’ Land O’Lakes salted butter)
• 3/4 cup packed brown sugar – Pack it like you mean it! The molasses notes are magical with pumpkin
• 1/4 cup granulated sugar – Just enough to balance things out
• 1 large egg – Straight from the fridge is fine – it’ll warm up while you prep
• 1 tsp vanilla extract – The real stuff, please! That imitation vanilla just won’t do here

Dry Ingredients:

• 2 cups all-purpose flour – Spoon and level it, don’t scoop (Grandma would wag her finger at packed flour!)
• 1 tsp baking soda – Make sure it’s fresh for proper rise
• 1 tsp cinnamon – My spice drawer hero! I sometimes sneak in an extra 1/4 tsp if I’m feeling wild
• 1/2 tsp nutmeg – Freshly grated if you’re fancy, but the jarred stuff works too
• 1/4 tsp salt – Just enough to make all the flavors sing
• 1 cup chocolate chips – I’m Team Semi-Sweet, but milk or dark work too (Guittard is my splurge-worthy pick)

*Pro tip from Grandma: Measure everything before you start – we called it “mise en place” before I even knew that was a fancy cooking term!

How to Make Pumpkin Chocolate Chip Cookies

Okay, let’s get mixing! The beauty of these pumpkin chocolate chip cookies is how everything comes together in one bowl (less dishes = more cookie time!). Follow these steps closely – I’ve learned through many batches that small details make a big difference in getting that perfect soft, cake-like texture.

1. Preheat your oven to 350°F (175°C) – Nothing worse than waiting for the oven when your cookie dough is ready! I like to line my baking sheets with parchment paper too – no sticking and easy cleanup.
2. Cream butter and sugars – In that big mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture looks like wet sand (about 1 minute with a hand mixer). Don’t overdo it – we’re not making frosting here!
3. Add the wet ingredients – Crack in the egg, plop in the pumpkin purée, and drizzle that lovely vanilla. Mix just until combined – it’ll look a bit lumpy and that’s totally fine.
4. Combine dry ingredients – Sprinkle in the flour, baking soda, cinnamon, nutmeg, and salt right on top of the wet mixture. Gently stir until you stop seeing flour streaks. The dough will be thick and sticky – exactly what we want!
5. Fold in chocolate chips – Reserve a small handful for topping if you’re fancy. Stir them in just until distributed evenly throughout the dough.
6. Scoop and bake – Use a tablespoon cookie scoop (or two spoons) to portion dough onto prepared sheets, spacing about 2 inches apart. These babies spread a bit as they bake!

Prepping the Dough

Let me tell you – the texture of your butter makes ALL the difference here. Properly softened butter (think cool to the touch but yielding to gentle pressure) creams perfectly with the sugars to create those dreamy air pockets. Cold butter won’t incorporate right, and melted butter will make the cookies spread too thin. And here’s a secret from Grandma – if your pumpkin is straight from the fridge, let it sit out for 10 minutes with the butter to take the chill off. Cold ingredients make the dough harder to work with and can lead to uneven baking – nobody wants half-raw cookie centers!

Baking and Cooling

Now for the magical transformation – watching those orange dough balls puff up into perfect cookies! For ultra-soft cookies (my preference), bake for exactly 12 minutes – the edges should be just barely golden while centers appear slightly underdone. Want a bit more structure? Go for 14 minutes. Either way, here’s my non-negotiable rule: let them rest on the baking sheet for 5 minutes before moving to a wire rack. This lets them finish cooking gently and prevents cookie tragedy (you know – when you try to move them too soon and they fall apart!). They’ll firm up as they cool but stay deliciously tender inside.

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Tips for Perfect Pumpkin Chocolate Chip Cookies

After burning more cookies than I’d like to admit (and eating them anyway – no shame!), I’ve learned a few secrets for pumpkin chocolate chip cookie perfection. Here are my hard-earned tips that Grandma would approve of:

• Undercook them slightly – Pull those cookies out when the edges are just barely golden but centers still look a tad underdone. They’ll finish setting up as they cool, giving you that dreamy soft texture instead of hockey puck cookies!
• Invest in a cookie scoop – Not just for pretty uniformity – it helps them bake evenly too. I use a #40 scoop (about 1.5 tablespoons) for the perfect two-bite size.
• Chill sticky dough briefly – If your dough feels too soft to scoop, pop it in the fridge for 15 minutes. Pumpkin purée moisture varies by brand, and sometimes the dough needs this little nap to firm up.
• Mix with a light hand – Overmixed dough = tough cookies. Stir just until the flour disappears, even if the batter looks a little lumpy. Those lumps will bake out beautifully, promise!

One last thing – don’t panic if your first batch spreads more than expected. Pumpkin cookies are naturally cakey, so they’ll never hold their shape like sugar cookies. That extra spread just means more surface area for melty chocolate pockets!

Freezer-Friendly Pumpkin Chocolate Chip Cookie Dough

Listen, I’m the queen of “I-need-cookies-right-now” moments, which is why I always keep balls of this dough in my freezer – it’s like having a secret autumn arsenal! Here’s how I do it: After mixing the dough, I use my trusty cookie scoop to portion perfect little mounds onto a parchment-lined baking sheet. Pop the whole sheet in the freezer for about an hour (just enough time to watch an episode of your favorite cooking show), then transfer the flash-frozen dough balls to a zip-top bag. They’ll keep happily for up to 3 months – though mine never last that long!

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When a cookie craving strikes (or when you forgot to make dessert for meal planning), just grab however many dough balls you need straight from the freezer. No need to thaw! Arrange them on a baking sheet (leave a little extra space since frozen dough spreads slightly less) and bake at the same 350°F, adding just 1-2 extra minutes. Honestly? I sometimes prefer the frozen-to-baked cookies – something about the slow thaw in the oven makes the centers extra soft and the chocolate extra melty. It’s my favorite kitchen shortcut since sliced bread!

Common Questions About Pumpkin Chocolate Chip Cookies

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Nutritional Information

Now, I’m no dietitian – these are cookies after all! These nutritional estimates assume you’re using the exact ingredients listed (your favorite chocolate chips or butter brand might tweak things slightly). Here’s the scoop per cookie:

• 120 calories – Just enough to justify eating three at once (oops!)
• 8g sugar – Mostly from the chocolate chips and brown sugar’s natural sweetness
• 5g fat – Thank goodness for that creamy butter and melty chocolate!

Remember – portion sizes may vary slightly depending on how generous you are with that cookie scoop!

Share Your Pumpkin Chocolate Chip Cookies

I’d absolutely love to see your cookie creations! Snap a photo of your pumpkin chocolate chip cookies (especially if they’ve got those perfect melty chocolate pockets) and tag me @CarlasCooking – nothing makes me happier than seeing these family recipes come to life in your kitchens. While you’re at it, tell me: what’s your favorite fall baking tradition? Mine will always be making these cookies while wearing my ridiculous pumpkin-shaped apron (a gift from Grandma, naturally!).

Pumpkin Chocolate Chip Cookies

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Soft, cakey pumpkin cookies with chocolate chips, perfect for fall. Easy one-bowl mix and freezer-friendly dough.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 14 min
• Total Time: 29 min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup pumpkin purée
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 cup chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix pumpkin, butter, sugars, egg, and vanilla until smooth.
3. Add flour, baking soda, cinnamon, nutmeg, and salt. Stir until combined.
4. Fold in chocolate chips.
5. Drop dough by tablespoon onto the baking sheet, spacing 2 inches apart.
6. Bake for 12-14 minutes until edges are lightly golden.
7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

• For softer cookies, slightly underbake them.
• Freeze dough balls for up to 3 months. Bake from frozen, adding 1-2 extra minutes.

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 8g
• Sodium: 85mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 15mg