Hey there, cookie lovers! Today, I’m sharing one of my all-time favorite fall treats Pumpkin Chocolate Chunk Cookies! These cookies are soft, chewy, and packed with yummy pumpkin flavor and melty chocolate chunks. They’re perfect for cozy afternoons, lunchbox snacks, or just because you’re craving something sweet and special.
Whether you’re using regular flour or gluten-free flour like I did, these cookies are super easy to make. So grab your apron, and let’s get baking!
Method
Preheat the Oven
Let’s get things started by preheating your oven to 350°F. This step is important because you want your oven to be nice and warm by the time the cookie dough is ready. While the oven is heating up, go ahead and line a baking sheet with parchment paper. This keeps your cookies from sticking and makes cleanup super easy.
Mix the Wet Ingredients
Now grab a large mixing bowl. Add in 1/2 cup of brown sugar, 1/2 cup of granulated sugar, and 1/2 cup of melted butter. Whisk everything together until the sugars start to dissolve and the mixture looks smooth and glossy. Then, crack in 1 egg, pour in 1/3 cup of pumpkin purée, and add 1 teaspoon of vanilla extract. Give it another good whisk until everything is well combined. The mixture should be silky and smell amazing already!
Add the Dry Ingredients
Once your wet ingredients are fully mixed, it’s time to add the dry stuff. Gently sprinkle in 1 & 1/3 cups of all-purpose flour (or gluten-free 1:1 flour if you’re using that), 1/2 teaspoon of baking powder, and 1/2 teaspoon of cinnamon. Use a spoon or spatula to fold the dry ingredients into the wet mixture. Don’t overmix here just stir until the flour is fully blended in. The dough should be soft and slightly sticky.
Mix in the Chocolate Chunks
Now for the best part the chocolate! Stir in 1/3 to 1/2 cup of chocolate chunks, depending on how chocolaty you like your cookies. I used @hukitchen chocolate gems, but any kind of chocolate chunks will do the trick. Fold them in evenly so there’s a little bit of chocolate in every bite.
Scoop and Shape the Dough
Using a cookie scoop or a spoon, portion the dough onto your prepared baking sheet. You should end up with about 13 cookie mounds. Make sure to leave a bit of space between each one they’ll spread just a little as they bake.
Bake to Perfection
Place the baking sheet in the preheated oven and bake for 14 minutes. The cookies should look slightly golden around the edges, soft in the center, and your kitchen will smell like fall magic. When the timer goes off, take the cookies out of the oven and let them cool on the baking sheet. This helps them set so they don’t break apart when you move them.
Necessary Tools
- Mixing bowl
- Whisk or spoon
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Oven
Pumpkin Chocolate Chunk Cookies
Cuisine: AmericanDifficulty: Easy13
servings10
minutes14
minutes24
minutesIngredients
1 & 1/3 cup all-purpose flour (I used @bobsredmill gluten-free 1:1 baking flour)
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 cup brown sugar
1/2 cup granulated sugar (I used cane sugar)
1 tsp. vanilla extract
1/2 cup melted butter
1/3 cup pumpkin purée
1 egg
1/3 to 1/2 cup chocolate chunks (I used @hukitchen gems)
Directions
- Preheat your oven to 350°F (that’s nice and warm!) and line a baking sheet with parchment paper. This keeps the cookies from sticking.
- Mix the wet stuff in a big bowl, whisk together both sugars and the melted butter. Then add in the egg, pumpkin purée, and vanilla. Stir it all up until it’s smooth and creamy.
- Add the dry ingredients gently stir in the flour, baking powder, and cinnamon. Don’t overmix just until everything looks combined.
- Chocolate time! Add those yummy chocolate chunks. You can use more or less depending on how chocolaty you like it.
- Scoop the dough into 13 cookie blobs on the baking sheet. Give them a little space to spread out.
- Bake for 14 minutes. They should be slightly golden and smell amazing!
- Let them cool on the sheet until they are set and ready to eat.
Notes
- Don’t skip the parchment paper; it keeps your cookies from sticking or burning.
- Make sure the butter is melted but not too hot, or it could cook the egg when you mix it in.
- Don’t overmix the dough; this can make the cookies tough instead of soft and chewy.
- Let the cookies cool before moving them so they don’t fall apart. They need a few minutes to firm up.
Serving Suggestions
- Enjoy them warm with a glass of cold milk
- Pack them in lunchboxes for a sweet surprise
- Serve with tea or coffee for a cozy afternoon snack
- Top with a tiny sprinkle of sea salt for a fancy twist
Fun Fact
Did you know pumpkins are actually fruits? Yup! Even though we use them in savory and sweet recipes, they grow from a flower and have seeds that makes them a fruit!
Conclusion
These Pumpkin Chocolate Chunk Cookies are the perfect mix of fall flavor and sweet delight. They’re easy enough for beginner bakers, fun to make with kids, and sooo good you might not want to share (but I hope you do).
