Pumpkin Chocolate Chip Cookies

I still remember the first time I baked these Pumpkin Chocolate Chip Cookies—it was a brisk October afternoon, and the scent of cinnamon and nutmeg filled the kitchen as golden leaves drifted past the windows. I was craving something warm, soft, and chocolatey, but I also wanted to use up the leftover pumpkin puree from a pie I had baked earlier in the week.

That’s when this idea hit me: what if I combined the cozy essence of pumpkin spice with the gooey indulgence of chocolate chips?

These cookies were born out of a moment of curiosity and a desire for fall-flavored comfort.

Pumpkin Chocolate Chip Cookies are the ultimate bridge between two dessert worlds—classic chocolate chip and seasonal pumpkin spice. They’re soft, cake-like, and incredibly moist, with deep notes of cinnamon, brown sugar, and semi-sweet chocolate.

Whether you’re baking for a holiday gathering, a fall-themed potluck, or just to have something special with your afternoon coffee, these cookies have a way of becoming the star of the show.

Keep reading to discover why they might just become your new favorite fall treat.

Why I Love This Recipe

There’s something undeniably special about baking with pumpkin.

It brings a velvety texture and subtle earthy sweetness to baked goods that you just don’t get with any other ingredient. When combined with chocolate chips, the pumpkin adds depth to the richness of the chocolate, resulting in a cookie that’s soft, tender, and satisfying on every level.

What makes this recipe stand out is the texture. These aren’t your average crisp-on-the-outside, chewy-on-the-inside cookies. No—these are delightfully pillowy, almost like mini pumpkin cakes wrapped in the disguise of a cookie.

They’re ideal for anyone who loves a moist cookie that doesn’t dry out by the next day.

Another standout aspect? They are wildly forgiving. The pumpkin puree acts as a natural moisture-retainer, meaning you can make these ahead of time and they’ll still taste fresh after several days. They also happen to make your kitchen smell like autumn in a bakery—what more could you ask for?

Whether you’re a beginner baker or a seasoned home cook, this recipe is easy to master and immensely rewarding. It’s also a great one to make with kids—they’ll love dropping spoonfuls of the soft dough onto baking sheets and sneaking chocolate chips when you’re not looking.

Ingredients for Pumpkin Chocolate Chip Cookies

To create these cozy, flavorful cookies, you’ll need a well-balanced mix of pantry staples and warm spices. Here’s a breakdown of what each ingredient does in this recipe and why it’s important.

Pumpkin Purée
Use 100% pure canned pumpkin—not the pumpkin pie filling. It adds moisture, body, and a subtle earthy sweetness.

All-Purpose Flour
Provides the structure for the cookies. Too much can make them cakey in a bad way, so measure carefully.

Granulated Sugar + Brown Sugar
The combination gives a balanced sweetness. Brown sugar adds moisture and a rich molasses flavor that complements the pumpkin.

Unsalted Butter
Melted butter helps create a soft and slightly dense texture. Let it cool slightly before mixing so it doesn’t cook the egg.

Egg
Just one is enough. It binds the ingredients and adds to the softness.

Vanilla Extract
Adds a sweet, fragrant undertone that enhances all the other flavors.

Baking Soda + Baking Powder
The two leavening agents help lift the dough and give it that cake-like structure without being too airy.

Salt
Balances out the sweetness and brings all the flavors together.

Cinnamon + Nutmeg + Ginger + Clove
These warm spices turn the cookie dough into a fall symphony. You can also use pumpkin pie spice if you have it on hand.

Semi-Sweet Chocolate Chips
The chocolate balances the spice and adds melty pockets of joy in every bite.

How Much Time Will You Need?

You’ll be surprised how quickly these come together!

Prep Time: 15 minutes
Chill Time (optional but recommended): 30–60 minutes
Bake Time: 10–12 minutes per batch
Cooling Time: 10 minutes
Total Estimated Time: Around 1 hour 15 minutes (including chill time)

If you’re in a rush, you can skip the chilling, but if you have time, it helps the flavors deepen and the cookies hold their shape better when baking.

How to Make These Pumpkin Chocolate Chip Cookies

Step 1: Prep Your Ingredients
Start by melting your butter and letting it cool slightly.

Measure your flour using the spoon-and-level method to avoid packing it too tightly. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the cooled melted butter, granulated sugar, and brown sugar. Stir until well combined and smooth.

Add in the pumpkin purée, egg, and vanilla extract. Mix until the batter is uniform.

Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and clove).

Make sure they’re well mixed to ensure even distribution in the dough.

Step 4: Bring the Dough Together
Gradually add the dry ingredients to the wet mixture, stirring just until no dry flour remains.

Fold in the chocolate chips with a rubber spatula. The dough will be soft and sticky.

Step 5: Chill the Dough (Optional)
For thicker, more flavorful cookies, cover the bowl with plastic wrap and chill in the fridge for 30 to 60 minutes.

This step helps the flavors meld and reduces spreading during baking.

Step 6: Bake the Cookies
Use a medium cookie scoop or spoon to drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are set and the tops look slightly cracked but soft in the center.

Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them finish setting without becoming too crisp.

Enjoy warm or store for later.

Substitutions

There’s room for flexibility in this recipe. Here are some great options:

Butter
You can substitute melted coconut oil for butter to make it dairy-free, but this may slightly alter the flavor and texture.

Egg
Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, rested for 5 minutes) for a vegan version.

Flour
Use a 1:1 gluten-free baking flour if you need a gluten-free option. The results will still be soft and flavorful.

Chocolate Chips
You can swap semi-sweet for dark chocolate, white chocolate, or even cinnamon chips for a unique twist.

Pumpkin Purée
No pumpkin? Try mashed sweet potato or butternut squash purée. The flavor will shift slightly, but the results are still delicious.

Best Side Dishes for Pumpkin Chocolate Chip Cookies

While cookies are usually a snack or dessert on their own, pairing them can enhance the experience. Try these ideas:

1. Spiced Chai Latte
The creamy texture and spice-forward flavor of chai beautifully complements the pumpkin and chocolate.

2. Vanilla Bean Ice Cream
Serve a couple of cookies alongside a scoop of ice cream for an elegant, crowd-pleasing dessert plate.

3. Roasted Pecans or Candied Nuts
Add a crunchy element to balance the softness of the cookies. The nutty flavor pairs well with both pumpkin and chocolate.

Serving and Presentation Tips

Presentation elevates a homemade cookie from everyday to extraordinary, especially when you’re serving guests or sharing a seasonal dessert platter.

Start by stacking these pumpkin chocolate chip cookies on a rustic wooden board or a cake stand. Their golden-orange hue flecked with dark chocolate makes them visually appealing on their own, but you can enhance the effect by adding a light dusting of powdered sugar for a snowy finish.

For special occasions, pair the cookies with a mug of spiced latte or hot cocoa in vintage mugs, surrounded by cinnamon sticks and mini pumpkins to create an autumn-inspired setting.

If you’re gifting them, layer parchment paper between stacks of cookies in a decorative tin or kraft paper box and tie it with twine for a cozy, homemade feel.

They also look beautiful arranged in a circle on a large plate with a bowl of whipped cream or cream cheese dip in the center for a communal-style dessert tray.

Tips and Tricks to Make This Recipe Better

Want the best pumpkin chocolate chip cookies of your life? These expert tips will make it happen.

Use canned pumpkin, not fresh.
Canned pumpkin is denser and more consistent in moisture content, which keeps your cookies soft without being soggy.

Don’t skip the chilling time.
Even just 30 minutes of chilling helps the dough firm up, making your cookies puffier and more flavorful. This step also prevents them from spreading too thin in the oven.

Use room temperature egg and cooled butter.
This helps the ingredients mix together smoothly and evenly, which contributes to a better texture.

Underbake slightly.
Pull the cookies out when they’re just starting to set at the edges and the center looks slightly soft. They’ll continue to cook on the baking sheet, resulting in that perfect moist, cake-like middle.

Play with spice ratios.
Adjust the cinnamon, nutmeg, or ginger to your liking, or swap in pumpkin pie spice if you prefer a one-measure solution.

Common Mistakes to Avoid

Even experienced bakers can slip up. Avoid these pitfalls to get your cookies just right:

Using pumpkin pie filling instead of pumpkin purée.
Pumpkin pie filling is pre-sweetened and spiced, which can throw off the flavor and consistency of your dough.

Not draining excess moisture.
If your canned pumpkin seems overly wet, you can pat it with paper towels to remove extra moisture. Too much liquid will make the dough loose and sticky.

Overmixing the dough.
Mix just until the dry ingredients are incorporated. Overmixing can lead to tough, dense cookies.

Skipping the chill step.
Skipping this can lead to cookies that spread too thin or bake unevenly.

Crowding the baking sheet.
These cookies spread slightly. Give them room to breathe so they bake evenly and don’t run into each other.

How to Store It

Pumpkin Chocolate Chip Cookies store beautifully. Here’s how to keep them fresh:

Room Temperature:
Store in an airtight container at room temperature for up to 4–5 days. To keep them soft, add a slice of bread to the container. The cookies will absorb moisture from the bread and stay pillowy.

Refrigerator:
You can refrigerate the dough for up to 3 days before baking. Just bring it to room temperature before scooping and baking.

Freezer:
Freeze baked cookies for up to 2 months. Let them cool completely, then layer between sheets of parchment paper in a freezer-safe bag or container.

You can also freeze the unbaked dough in scoops—just place them on a tray to freeze individually, then transfer to a freezer bag. Bake from frozen at 350°F (add 1–2 extra minutes to bake time).

FAQ

1. Can I make these cookies vegan?
Yes, use a flax egg instead of a regular egg and substitute the butter with coconut oil or a vegan butter. Make sure your chocolate chips are dairy-free too.

2. Why are my cookies too cakey?
These cookies are meant to be soft, but too much flour can make them overly cakey. Be sure to measure flour properly and avoid overmixing the dough.

3. Can I use fresh pumpkin instead of canned?
Yes, but it must be well-cooked and drained to remove excess moisture. Canned pumpkin is usually best for consistent results.

4. Why do I need to chill the dough?
Chilling firms the dough, prevents spreading, and enhances the cookie’s flavor by allowing the spices to meld.

5. Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend that includes xanthan gum or another binder to maintain the cookie’s structure.

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