Pumpkin-Spiced Chocolate Chip Cookies

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft cookies infused with pumpkin puree and warm autumn spices, studded with semi-sweet chocolate chips for a seasonal treat. This American-inspired Halloween recipe, ready in about 29 minutes, layers all-purpose flour, baking soda, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 14 min Serves 24 American cuisine 150 cal/serving

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Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 cup (2 sticks), softened unsalted butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup pumpkin puree
1 1/2 cups semi-sweet chocolate chips

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Instructions

Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/2 tsp salt.
Step 2: In a large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar on medium speed until creamy, about 2 minutes.
Step 3: Add 1 large egg and 1 tsp vanilla extract to the butter mixture and beat until combined.
Step 4: Mix in 1/2 cup pumpkin puree until fully incorporated.
Step 5: Gradually add the dry flour mixture to the wet ingredients, beating on low speed until just combined.
Step 6: Fold 1 1/2 cups semi-sweet chocolate chips gently into the batter.
Step 7: Drop rounded tablespoons of dough onto parchment-lined baking sheets about 2 inches apart.
Step 8: Bake for 12-14 minutes until edges are set and tops look slightly cracked but soft.
Step 9: Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.