Ina Garten Pumpkin Chocolate Chip Cookies Recipe

Warm cinnamon, nutmeg, and cloves meet melty semisweet chocolate in these Ina Garten Pumpkin Chocolate Chip Cookies, a soft, cake-like bite that tastes like October in cookie form. Canned pumpkin keeps the crumb tender and moist, while a generous scoop of chocolate chips balances the spice. This version is inspired by her classic and worth making for its cozy flavor and simple one-bowl-for-dry, one-bowl-for-wet setup.

Total time runs 27 minutes — 15 minutes of prep and 12 minutes in the oven — at beginner level, so no fancy technique is required. The one step worth watching is the mixing: stop as soon as the flour disappears or the cookies turn dense. Serve them for an afternoon coffee break, a holiday cookie platter, or a lunchbox treat that holds up for days.

What Is Ina Garten Pumpkin Chocolate Chip Cookies?

This is a drop-style pumpkin chocolate chip cookie made by creaming butter and sugars, folding in pumpkin puree and warm spices, then baking rounded tablespoons of dough at 350°F (175°C). The texture is soft and slightly cakey rather than crisp, with a tender crumb and pockets of melted chocolate throughout.

Flavor leans warm and cozy — cinnamon leads, nutmeg and cloves sit underneath, and the chocolate adds sweetness without overwhelming the pumpkin. It is a fall baking staple and a reliable addition to any cookie spread.

Reasons to Try Ina Garten Pumpkin Chocolate Chip Cookies

Here is what makes this one worth the oven time.

• Fast turnaround — Under half an hour from mixing bowl to cooling rack, which makes it an easy weeknight bake.
• Beginner-friendly method — Cream, beat, fold, and drop. Nothing fussy, no chilling required.
• Moisture that lasts — Pumpkin puree keeps these soft for days, so they hold up in a lunchbox or on a holiday platter.
• Balanced spice — A measured blend of cinnamon, nutmeg, and cloves gives real depth without one spice dominating.
• Pantry ingredients — Most of what you need is probably already in the cupboard.
• Freezer-friendly — Baked cookies freeze beautifully, so you can bake a batch and pull them out as needed.

Ingredients Needed to Make Ina Garten Pumpkin Chocolate Chip Cookies

Fourteen ingredients, split into three groups. Nothing unusual — the only one that trips people up is the pumpkin itself.

Wet Ingredients

• 1/2 cup unsalted butter, softened — The fat base for the creaming step. Room temperature matters here; cold butter stays lumpy.
• 3/4 cup granulated sugar — Sweetens and helps the edges set lightly golden.
• 1/4 cup packed light brown sugar — Adds moisture and a hint of caramel to the crumb. Pack it firmly into the cup.
• 1 large egg — Binds the dough and adds structure. Let it come to room temperature with the butter.
• 1/2 cup canned pumpkin puree — Not pumpkin pie filling; the spiced filling will throw off the flavor and sugar balance.
• 1 tsp vanilla extract — Rounds out the spice blend and the chocolate.

Dry Ingredients

• 1 1/4 cups all-purpose flour — Spoon it into the measuring cup and level off. Scooping straight from the bag packs it down.
• 1/2 tsp baking soda — Provides lift along with the baking powder.
• 1/2 tsp baking powder — Gives the cakey rise these cookies are known for.
• 1/2 tsp kosher salt — Keeps the sweetness from tasting flat.

Spices and Chocolate

• 1 tsp ground cinnamon — The lead spice. Fresh cinnamon makes a noticeable difference.
• 1/4 tsp ground nutmeg — Adds warmth without going bitter.
• 1/8 tsp ground cloves — A tiny amount does a lot. Do not round up.
• 3/4 cup semisweet chocolate chips — Semisweet balances the sweetness of the dough. Dark chocolate chips work just as well.

Instructions to Prepare Ina Garten Pumpkin Chocolate Chip Cookies

Ten steps, and most of them move quickly. Read through once before you start so the mixing sequence stays smooth.

• Preheat and prep — Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Parchment makes cleanup easy and prevents sticking.
• Whisk the dry mix — Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl until evenly blended.
• Cream the butter and sugars — Beat the softened butter with both sugars on medium speed for 2-3 minutes until light and fluffy. Scrape down the bowl sides so nothing gets left behind.
• Add egg, pumpkin, and vanilla — Beat in the egg until fully incorporated, then add the pumpkin puree and vanilla and mix until smooth. The mixture may look slightly curdled — that is normal and will smooth out with the flour.
• Combine wet and dry — With the mixer on low, gradually add the dry ingredients and stop as soon as no streaks of flour remain. Overmixing here is the main way these turn tough.
• Fold in the chocolate — Use a spatula to fold in the chocolate chips until they are evenly distributed through the dough.
• Scoop the dough — Drop rounded tablespoons onto the prepared sheets, leaving about 2 inches between each one. The dough spreads a little as it bakes.
• Bake — Bake for 10-12 minutes, until the edges are set and lightly golden and the centers still look slightly soft. Rotate the pans halfway through for even browning.
• Cool on the pan — Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. That short rest finishes the set.
• Store — Keep them in an airtight container at room temperature for up to 5 days.

What Goes Well With Ina Garten Pumpkin Chocolate Chip Cookies

A warm cookie is only half the treat — the right drink or side makes it a full moment.

• Hot coffee — A plain medium roast cuts the sweetness and matches the warm spice notes.
• Spiced chai latte — Doubles down on the cinnamon and clove without overdoing the sugar.
• Vanilla ice cream — Sandwich two cookies around a scoop while they are still slightly warm and the chocolate goes gooey.
• Cold glass of milk — The simplest pairing, and honestly the best one for a soft, cakey crumb.
• Sparkling apple cider — Fruity and fizzy, a good match for a fall dessert table.
• Pumpkin spice granola — Crumbled over yogurt alongside a cookie, it makes a solid breakfast treat.

Key Tips for Making Ina Garten Pumpkin Chocolate Chip Cookies

These are the details that separate a good batch from a great one.

• Soften butter properly — Leave it on the counter for 30-45 minutes, or press it gently with a finger — it should give but not squish. Cold butter will not cream.
• Measure the flour carefully — Spoon it into the cup and level it off with a knife. Extra flour dries the dough out and makes the cookies tough.
• Do not overmix the batter — Stop the moment the last streak of flour disappears. Every extra turn develops gluten and firms up the crumb.
• Use parchment paper — Prevents sticking and gives you a clean release every time without greasing the pan.
• Pull them early — Centers should look slightly underdone when you take them out. They finish setting during the 5-minute rest on the hot pan.
• Rotate the pans — Trade top and bottom sheets at the halfway mark and turn them front to back for even browning.
• Chill the dough if it is warm — On a hot day or in a warm kitchen, 15 minutes in the fridge firms it up so the cookies spread less.

Creative Variations of Ina Garten Pumpkin Chocolate Chip Cookies

A few small tweaks change the whole character of the batch.

• Swap the chocolate — Use white chocolate chips or a chopped dark chocolate bar instead of semisweet for a different sweetness level.
• Add toasted nuts — Fold in 1/2 cup of chopped pecans or walnuts, toasted first, for crunch against the soft crumb.
• Maple twist — Replace the vanilla extract with maple extract for a warmer, more autumnal flavor.
• Cinnamon-sugar finish — Roll each dough ball in a mix of cinnamon and sugar before baking for a crackled top.
• Dried cranberry version — Add 1/3 cup of dried cranberries along with the chocolate for a tart contrast.
• Bigger bakery-style cookies — Use a 2-tablespoon scoop instead of a tablespoon and add 2-3 minutes to the bake time. Watch the edges carefully.

Storage Guidelines for Ina Garten Pumpkin Chocolate Chip Cookies

These keep well if you store them right.

• Airtight container — Room temperature storage keeps them fresh for up to 5 days. Line the layers with parchment if you stack them.
• Freezer, single layer — Arrange cooled cookies on a baking sheet and freeze until solid, then transfer to a freezer bag. Good for up to 3 months.
• Refrigerator storage — Works for up to a week if your kitchen runs warm, but bring them to room temperature before eating.
• Dough freezing — Scoop raw dough onto a lined sheet, freeze solid, and store the balls in a bag. Bake from frozen with an extra 2-3 minutes.
• Avoid moist spots — Keep them away from the fruit bowl or kettle; any steam softens them faster.

Reheating Tips for Ina Garten Pumpkin Chocolate Chip Cookies

A quick reheat brings back that fresh-from-the-oven feel.

• Oven method — Heat to 300°F (150°C) and warm for 5-7 minutes. Best for restoring a soft, warm crumb without drying the edges.
• Microwave shortcut — 15-20 seconds on a plate is plenty. Any longer and the texture goes rubbery.
• Air fryer — 300°F (150°C) for 2-3 minutes works well for one or two cookies. Watch them closely; they brown fast.
• Skillet warm-up — A dry nonstick pan over low heat for 1-2 minutes per side brings back a slightly crisp edge.

Nutrition Value (Per Serving)

Based on 1 serving out of 4 total. Values are estimates and will vary with portion size and brand.

• Calories — 459
• Protein — 5g
• Fat — 22g
• Saturated Fat — about 13g
• Carbohydrates — 62g
• Fiber — 3g
• Sugar — 41g
• Sodium — 220mg
• Cholesterol — around 68mg

FAQs

Can I freeze Ina Garten Pumpkin Chocolate Chip Cookies?

Yes. Freeze fully cooled cookies in a single layer until solid, then move them into a freezer bag for up to 3 months. Reheat straight from frozen in a 300°F (150°C) oven for 5-7 minutes.

How long does Ina Garten Pumpkin Chocolate Chip Cookies last in the fridge?

Stored in an airtight container, expect about a week in the refrigerator. Bring them to room temperature before serving, since the cold firms up the texture and mutes the spice.

Can I use pumpkin pie filling instead of pumpkin puree?

No — pumpkin pie filling is already sweetened and spiced, so the sugar and spice balance will be off. Stick with plain canned pumpkin puree for the right texture and flavor.

Why did my cookies turn out cakey and dense?

Overmixing is the usual culprit. Once the flour goes in, mix only until no streaks remain and then stop. Packing the flour into the cup can also dry the dough out, so spoon and level it.

Can I make the dough ahead of time?

Absolutely. Cover the bowl and refrigerate the dough for up to 24 hours, then scoop and bake. Let it sit at room temperature for 10 minutes first so it is easy to scoop.

Do I need to chill the dough before baking?

Not required. This dough bakes straight after mixing. Only chill it briefly if your kitchen is warm and the dough feels loose — 15 minutes is enough to firm it up.

Ina Garten Pumpkin Chocolate Chip Cookies

Print Recipe

Print Recipe

These soft, cake-like pumpkin chocolate chip cookies are packed with warm fall spices and melty chocolate chips. The pumpkin keeps them incredibly moist, while the chocolate adds just the right amount of sweetness. Perfect for a cozy afternoon treat or holiday cookie platter.

• Author: Anabelle Mclean
• Prep Time: 15
• Cook Time: 12
• Total Time: 27
• Yield: 4 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 3/4 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
4. Beat in the egg until fully incorporated, then add the pumpkin puree and vanilla extract and mix until smooth. The mixture may look slightly curdled, which is normal.
5. With the mixer on low speed, gradually add the dry ingredients and mix just until no streaks of flour remain. Do not overmix.
6. Fold in the chocolate chips with a spatula until evenly distributed.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set and lightly golden and the centers still look slightly soft. Rotate the pans halfway through baking for even browning.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Store in an airtight container at room temperature for up to 5 days.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. To freeze, place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat in a 300°F (150°C) oven for 5-7 minutes, or microwave for 15-20 seconds.

Nutrition

• Calories: 459
• Sugar: 41g
• Sodium: 220mg
• Unsaturated Fat: 13g
• Carbohydrates: 62g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 58mg

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