Chocolate Chip Cookies with Pumpkin Pie Filling

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When the first crisp breeze of autumn whispers through your windows, there’s nothing quite like the magic of pumpkin pie meeting chocolate chip cookies.

It’s the most delicious collision of fall flavors imaginable. These aren’t ordinary cookies. They’re soft, pillowy clouds of pure comfort. Every bite captures the essence of October afternoons.

The moment your teeth break through their golden exterior, you’re greeted with an explosion of warm cinnamon, nutmeg, and ginger. These spices dance perfectly with melted dark chocolate chips.

Each cookie delivers the soul-satisfying richness of traditional pumpkin pie filling. It’s wrapped in a tender, chewy embrace that stays irresistibly soft for days.

Whether you’re curled up with a steaming mug of coffee or sharing them at your next gathering, these cookies transform any moment. They turn it into a celebration of autumn’s most beloved flavors.

Why This Recipe Stands Out

• Perfect texture balance: The pumpkin puree creates an incredibly tender, chewy texture that stays soft for days.
• Authentic pumpkin pie flavor: A carefully crafted blend of warm spices delivers the exact taste profile of classic pumpkin pie.
• Enhanced with brown butter: Nutty, caramelized notes add depth and complexity to every bite.
• Chocolate chip perfection: Dark chocolate chips provide the perfect contrast to the sweet, spiced cookie base.
• No-fail technique: Simple mixing method ensures consistent results every time.
• Make-ahead friendly: Cookie dough can be prepared in advance and frozen for up to three months.
• Customizable spice level: Easy to adjust the warmth and intensity of spices to your preference.
• Healthier twist: Pumpkin puree adds natural sweetness and reduces the need for excessive butter.

Ingredients You’ll Need

For the Cookie Base:

• 2¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• ¾ cup pumpkin puree (blotted to remove excess moisture)
• 1 large egg
• 2 teaspoons vanilla extract
• 1½ cups dark chocolate chips

For Homemade Pumpkin Pie Spice (if needed):

• 4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves

Tools to Use

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer
• Measuring cups and spoons
• Fine mesh sieve
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper
• Wire cooling racks
• Rubber spatula
• Kitchen scale (optional but recommended)

How to Make Chocolate Chip Cookies with Pumpkin Pie Filling

Step 1: Prepare Your Workspace

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper, ensuring the paper extends slightly over the edges for easy cookie removal.

The gentle rustling of parchment paper signals the beginning of something magical.

Step 2: Prepare the Pumpkin

Place the pumpkin puree on a few layers of paper towels and gently press to remove excess moisture.

This crucial step prevents soggy cookies and ensures the perfect chewy texture. Let it sit for 5 minutes while you prepare the other ingredients.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

The aromatic blend will fill your kitchen with the essence of autumn. Use a fine mesh sieve if you want an ultra-smooth mixture, though whisking works perfectly well.

Step 4: Create the Wet Mixture

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until no lumps remain.

The mixture should have a glossy, caramel-like appearance. Add the blotted pumpkin puree, egg, and vanilla extract, whisking until completely smooth and unified.

Step 5: Combine Wet and Dry Ingredients

Pour the flour mixture into the wet ingredients and gently fold together using a rubber spatula.

Mix just until the flour disappears; overmixing will result in tough cookies. The dough should be soft and slightly sticky.

Step 6: Add the Chocolate

Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.

Reserve a handful to press into the tops of the cookies for that bakery-style appearance.

Step 7: Shape and Bake

Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Gently press a few extra chocolate chips onto the surface of each cookie. Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone.

Step 8: Cool and Enjoy

Remove from the oven when the cookies appear matte on top with slightly golden edges.

They’ll continue cooking on the hot baking sheet. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

The aroma alone will have everyone gathering in the kitchen.

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Nutritional Information

Per serving (1 cookie, makes 24 cookies):

• Calories: 185
• Protein: 2.8g
• Fat: 8.2g
• Carbohydrates: 27.5g
• Sodium: 125mg
• Fiber: 1.2g

Tips for Success

• Blot your pumpkin puree: Remove excess moisture by placing puree on paper towels and pressing gently. This prevents soggy cookies and ensures proper texture.

• Don’t overbake: Remove cookies when centers still look slightly underdone. They’ll finish cooking on the hot pan and stay perfectly chewy.

• Chill the dough: If your kitchen is warm, chill the dough for 30 minutes before baking to prevent excessive spreading.

• Use room temperature ingredients: Except for the butter, all ingredients should be at room temperature for optimal mixing.

• Measure flour correctly: Spoon flour into measuring cups and level off. Too much flour creates dry, crumbly cookies.

• Choose quality chocolate: Use good-quality dark chocolate chips for the best flavor contrast with the sweet, spiced cookie base.

• Make your own spice blend: Fresh ground spices create more vibrant flavors than pre-made pumpkin pie spice.

• Freeze cookie dough: Scoop dough onto baking sheets, freeze until solid, then transfer to freezer bags for up to 3 months.

• Test doneness carefully: Cookies should spring back lightly when touched and edges should be set but not hard.

• Store properly: Keep cookies in an airtight container with a slice of bread to maintain softness for up to one week.

Common Mistakes to Avoid

• Using too much pumpkin puree: Excess moisture creates flat, soggy cookies. Always blot puree before measuring and using.

• Overmixing the dough: This develops too much gluten, resulting in tough, dense cookies instead of tender ones.

• Baking at too high temperature: High heat causes cookies to spread too quickly and become crispy rather than chewy.

• Not measuring spices accurately: Too much clove or nutmeg can overpower the delicate pumpkin flavor and create bitter notes.

• Forgetting to line baking sheets: Cookies may stick and break when removing, ruining their perfect shape.

• Opening the oven door repeatedly: This causes temperature fluctuations that lead to uneven baking and poor texture.

• Using old baking powder: Check expiration dates. Old leavening agents won’t provide proper lift, resulting in flat cookies.

• Crowding cookies on the pan: Insufficient space prevents proper heat circulation and causes uneven baking.

• Not letting butter cool: Hot melted butter can partially cook the egg and create an undesirable texture.

• Storing cookies while warm: This creates condensation in containers, making cookies soggy and reducing their shelf life.

Creative Ways to Serve the Cookies

• Classic comfort: Serve warm with a tall glass of cold milk or creamy hot chocolate topped with marshmallows.

• Coffee shop style: Pair with pumpkin spice latte, chai tea, or rich espresso for the ultimate autumn café experience.

• Ice cream sandwich: Sandwich vanilla, cinnamon, or butter pecan ice cream between two cookies for an indulgent dessert.

• Holiday presentation: Dust with powdered sugar and arrange on rustic wooden boards with fall leaves for seasonal gatherings.

• Breakfast treat: Crumble over Greek yogurt with a drizzle of maple syrup and chopped toasted pecans.

• Elegant dessert: Serve alongside warm apple cider or mulled wine at dinner parties with a small scoop of whipped cream.

• Gift giving: Package in decorative tins or cellophane bags tied with autumn-colored ribbons for perfect hostess gifts.

• Picnic perfect: Pack in airtight containers for fall outdoor activities, hayrides, or pumpkin patch visits.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but roast pumpkin pieces until tender, puree smooth, and strain to remove excess water. Fresh pumpkin is more watery than canned, so press between paper towels for 15-20 minutes before using.

How do I store these cookies to keep them fresh?

Store in an airtight container at room temperature for up to one week. Add a slice of bread to maintain softness. For longer storage, freeze for up to three months and thaw at room temperature.

Can I make the cookie dough ahead of time?

Yes! Refrigerate covered dough for up to 3 days, or freeze scooped portions for up to 3 months. Bake frozen cookies directly from freezer, adding 1-2 minutes to baking time.

What’s the best type of chocolate chips to use?

Dark chocolate chips work best as their slight bitterness balances the sweet, spiced base. Semi-sweet chips are also excellent. Avoid milk chocolate as it becomes too sweet.

Why are my cookies spreading too much during baking?

This happens when dough is too warm or butter is too hot. Let melted butter cool to slightly warm before mixing. Chill dough for 30 minutes if your kitchen is warm.

Can I substitute the pumpkin pie spice with individual spices?

Yes! Mix 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ½ tsp allspice, and ¼ tsp ground cloves. Start with less nutmeg and cloves as they’re strong.

How can I tell when the cookies are perfectly done?

Cookies are done when edges are set and lightly golden while centers look slightly underbaked and matte. They should spring back lightly when touched gently.

Can I make these cookies gluten-free?

Yes, substitute all-purpose flour with 1:1 gluten-free flour blend containing xanthan gum. Ensure all ingredients are certified gluten-free, including chocolate chips and spices.