so cozy and delicious! 🍁🍂
Ingredients
• 1 cup unsalted butter, softened
• 1 ½ cups brown sugar, packed
• ½ cup maple syrup
• 1 large egg + 1 egg yolk
• 1 tsp vanilla extract
• 1 cup pumpkin purée (not pie filling)
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp cloves
• 1–2 tsp cornstarch (optional, for softness)
• ½ cup white chocolate chips
• ½ cup semi-sweet chocolate chips
Instructions
1. Cream together butter, brown sugar, and maple syrup until fluffy.
2. Mix in egg, yolk, vanilla, and pumpkin purée until smooth.
3. In a separate bowl, whisk flour, baking soda, baking powder, salt, spices, and cornstarch.
4. Gently fold dry ingredients into wet until just combined.
5. Stir in chocolate chips.
6. Chill dough for 30–60 minutes.
7. Scoop onto lined baking sheet (about 2 tbsp per cookie).
8. Bake at 350°F (175°C) for 12–15 minutes, until edges are set but centers are soft.
9. Cool on the sheet for 5–10 minutes before transferring to a rack.
best enjoyed warm with melty chocolate pockets (not raw, that’s just how you want them!)🤎
If you're looking to elevate your fall baking, this pumpkin chocolate chip cookie recipe is a wonderful choice that balances sweetness and spice perfectly. Using real pumpkin purée—not pie filling—adds a natural moistness and subtle flavor that really shines in these cookies. I personally love adding a mix of white and semi-sweet chocolate chips for that balance of creamy and rich chocolate moments in every bite. One tip I've found helpful is chilling the dough for at least 30 minutes before baking. This step helps the cookies keep their shape and develop deeper flavors. For an even softer texture, including a teaspoon or two of cornstarch is a game changer, making the cookies gently tender without sacrificing their structure. When it comes to spices, the combination of cinnamon, nutmeg, ginger, and cloves truly evokes the essence of fall. You can adjust these spices to your liking—adding a bit more cinnamon for warmth or extra ginger for a zesty kick. For serving, these cookies are best enjoyed warm. I like to eat them right from the oven when the chocolate chips are all melty and gooey—not undercooked but perfectly soft in the center. They pair wonderfully with a cup of hot coffee, tea, or even mulled cider for a comforting autumn snack. Lastly, you don't have to wait for special occasions to make these. They're simple enough to whip up on any cozy afternoon and share with family or friends, spreading that perfect fall vibe in every bite.