Pumpkin Chocolate Chip Cookies Recipe for Soft, Chewy Treats

There is nothing like a warm cookie on a crisp, chilly day. As my husband and I play our annual game of “how long can we hold off lighting the wood stove,” the afternoons turn cooler and the nights grow colder.

We stubbornly try to squeeze every last wood-stove-free day out of the year and refuse to start a fire until fall is officially here. It’s silly and a little dramatic—we pile on layers, wear gloves indoors, and I bake like it’s my full-time work, which, with all the mouths to feed, it almost is.

Baked potato lunches appear just to warm the house. Fresh bread comes out whenever someone looks like they might possibly be hungry. The kids check the oven more than usual, partly to see what’s baking and partly to steal a little heat. No delicate soufflés this time of year—the oven door gets opened too often for those. But cookies? Cookies get the most attention. They’re the instant gratification of baking: mix the dough, wait about twelve minutes, and you have a warm treat. I admit I rarely let them cool completely before taking a bite.

Given my well-established love for pumpkin, it’s no surprise my favorite cookie this season is a pumpkin cookie. Not just any pumpkin cookie, though—pumpkin chocolate chip cookies. Pumpkin and chocolate together are a small triumph of fall baking.

I usually roast pumpkins and make my own puree for these cookies for two reasons: the roasting warms the house, and I prefer homemade pumpkin puree. If you don’t have sugar pumpkins or don’t want to roast your own, canned pumpkin puree works just fine. I also like these cookies made with white whole wheat flour (King Arthur is my go-to), but you can substitute all-purpose flour in equal amounts if you prefer. Pumpkin, whole wheat, oats, and chocolate—sounds almost healthy, right?

I usually reach for semi-sweet chocolate chips here. That familiar yellow bag is a comforting sight and pairs perfectly with pumpkin—truly a classic combination.

If you have kids, involve them in the baking. Youngsters, teenagers, and everyone in between love helping with cookies. If they hesitate, try the Little Red Hen approach: tell them they have to make them to eat them. They’ll warm up to the task quickly and will be proud to taste the fruits—well, cookies—of their labor.

Look! A Jedi is making cookies in my kitchen!

What I love about these cookies is their playful identity: they’re part cake, part oatmeal cookie, slightly pumpkin-y, but undeniably chocolate chip. They’re cozy, comforting, and wonderfully versatile.

Pssst. He’s wearing a pumpkin-colored shirt. We are all obsessed.

Pumpkin Chocolate Chip Cookies

Rebecca Lindamood

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Indulge in a seasonal favorite: pumpkin chocolate chip cookies made with real pumpkin and oats. They taste indulgent while sneaking in wholesome ingredients.

Ingredients

1 1/2 cups white whole wheat or all-purpose flour
1 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking soda
3/4 cup chilled butter
1 egg
1 cup fresh or canned pumpkin or butternut or acorn squash puree
1 3/4 cups rolled or quick oats
1 cup chocolate chips or chunks preferably semi-sweet

Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, and baking soda. Cut in the chilled butter with a pastry cutter or two knives until the butter pieces are pea-sized or smaller.
In a separate bowl, whisk the pumpkin puree and egg until smooth. Add the pumpkin mixture to the dry ingredients, then stir in the oats and chocolate chips until evenly combined and there are no dry pockets.
Scoop rounded tablespoons of dough onto a parchment- or silicone-lined baking sheet (or use a cookie scoop). Bake for about 12 minutes, or until the cookies are set and lightly browned at the edges. These cookies will stay relatively thick and won’t spread much as they bake.

Nutritional information is an estimate. Calculate based on the exact ingredients you use if you need precise values.