Chocolate Chip Pumpkin Cookies

There’s this one smell that always stops me – a little warm spice, a bit of melted chocolate, and something softer, almost woodland-earthy. It’s not quite fall, not quite dessert – somewhere in between. That’s what fills the kitchen when you make these chocolate chip pumpkin cookies. The scent alone lingers in the walls. These cookies aren’t flashy and perfect. They’re a little craggy, a little tender, like something your aunt would pull out on a chilly afternoon with a mug of tea… no fuss, just comfort. I didn’t even mean to fall in love with them – but now I bake them so often, I don’t even need to glance at the recipe card.

Why You’ll Crave It

• The pumpkin (or squash, really) doesn’t just sneak in nutrients – it makes the texture absurdly soft and lovely
• Warm spices and rich chocolate chips? It’s the edible version of a sweater weather hug
• Ready in about 25 minutes, start to finish – and most of that you’ll spend waiting by the oven with a spoon
• They’re the kind of cookie that stays good for days… if you manage to hide a few
• No mixer needed – just two bowls, one spoon, a little appetite

The first time I made these, our power went out halfway through baking… and somehow they still turned out perfect.

What You’ll Need

• 1 cup all-purpose flour: just regular flour is good here – it doesn’t need anything fancy to shine
• 1/2 tsp baking soda: gives a gentle lift, nothing dramatic
• 1/4 tsp salt: tiny, but it matters – brings out the chocolate
• 1/2 cup softened butter: leave it on the counter until it gives when you press it
• 1/2 cup brown sugar: packed in the cup – deep, almost caramelly sweetness
• 1/4 cup granulated sugar: for a hint of crisp edge catch
• 1 tsp vanilla extract: don’t skip it – it rounds everything out
• 1/2 cup pureed squash: I use roasted and mashed pumpkin usually, but honestly any cooked orange squash will do
• 1 cup chocolate chips: semi-sweet or dark, go with what makes you happy

Easy How-To

Warm the Oven First

Preheat to 350°F (about 180°C). I always forget and remember halfway through mixing… but it’s better if it’s ready when you are.

Get Your Baking Sheet Ready

Line a baking tray with parchment paper. Nothing sticks, and you won’t spend your evening scrubbing baked-on bits.

Mix the Soft Stuff

In a big-ish bowl, beat together the softened butter, brown sugar, white sugar and vanilla with a wooden spoon or whisk – just until it looks creamy and you don’t see dry bits. Then stir in the pureed squash. It’ll smell sweet and soft already.

Now the Dry Crew

In another bowl (a smaller one), whisk together flour, baking soda, and salt. You could sift it… but honestly, I never do and it works fine.

Combine without Fuss

Slowly add the dry mix into the wet, gently folding with a spoon until there’s no obvious flour left. It should be a little sticky and thick – like soft clay. Don’t overmix. Stop when it looks shaggy but mostly unified.

Add Those Chocolate Joys

Fold in the chocolate chips now. Gently, lovingly. Try not to eat them as you go (no judgment if you do).

Shape the Cookies

Use a tablespoon or cookie scoop to place little dough mounds onto the tray. Leave a bit of space – not too much though, they won’t spread wildly.

Bake. Wait. Smell.

Put the tray in the oven and bake 12-14 minutes. Watch for lightly golden edges – the tops may still be soft, that’s okay, they set as they cool.

Cool and (Eventually) Munch

Let the cookies sit on the sheet for about 5 minutes before moving them to a rack or plate. They’re delicate when hot, like warm cake.

Good to Know

• The dough smells oddly savory before baking – don’t worry, the flavors bloom in the oven
• I once swapped half the butter for yogurt, trying to make them “lighter” – do not recommend
• If your squash is watery (like canned pumpkin sometimes is), blot it a bit with paper towel before using

Serving Ideas

• Pair with a chilly glass of milk, hot cider, or my favorite – milky earl grey tea
• Crush over vanilla ice cream or layer into a trifle (yes, I’ve done this – no regrets)

Top Tricks

• Chill the dough for 15 minutes if you’re baking on a hot day – helps keep them from puddling too much
• Use a combo of chips and chunks (chopped chocolate) for a more interesting texture

Frequently Asked Questions

Can I use canned pumpkin instead of squash?

Absolutely, yes. Just make sure it’s pure pumpkin puree, not the pie mix. If it seems watery, blot it a bit with a paper towel first.

Why do my cookies come out cakey?

That’s kind of the charm of these. The squash gives them a soft, cake-like crumb. If you want them denser, try using a bit less puree or swapping some butter back in.

Can I make the dough ahead?

You can! I’ve made the dough the night before, kept it in the fridge, and baked fresh cookies the next morning. Slightly deeper flavor, even.

Are they very sweet?

Not overly – the chocolate chips bring most of the sweetness. The rest is more mellow. If you want sweeter, add a splash more sugar. If less, pull back the chips.

Can I double the batch?

Yes and please do. They freeze beautifully, both raw and baked… but be warned: they don’t last as long as you’d hope.