Pumpkin season is here, and nothing says cozy autumn baking quite like Pumpkin Chocolate Chip Cookies. With their soft, cake-like texture, warm spices, and bursts of sweet chocolate, these cookies are a must-have in your fall recipe collection. Whether you’re baking them for a holiday party, an after-school treat, or just to fill your kitchen with that irresistible pumpkin spice aroma, this recipe is a crowd-pleaser.
In this article, we’ll walk through everything you need to know about making perfect pumpkin chocolate chip cookies—from ingredient tips and step-by-step instructions to storage suggestions and fun variations. Plus, we’ll answer the most common baking questions to help you achieve that bakery-worthy texture every time.
Why You’ll Love These Pumpkin Chocolate Chip Cookies
If you’ve ever baked with pumpkin puree before, you know it adds more than just flavor—it brings moisture and softness to any baked good. Here’s why you’ll love this recipe:
- Soft and Chewy: Pumpkin puree creates a tender, melt-in-your-mouth texture.
- Full of Fall Flavor: Cinnamon, nutmeg, and pumpkin spice make every bite taste like autumn.
- Chocolate Lover Approved: Semi-sweet chocolate chips add the perfect balance of sweetness.
- No-Chill Dough: You can bake these cookies right after mixing—no waiting required.
- One-Bowl Recipe: Less mess means more time to enjoy your cookies.
Ingredients You’ll Need
For this Pumpkin Chocolate Chip Cookie recipe, you only need simple pantry staples. Here’s what you’ll gather:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice (or more to taste)
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Choosing the Right Pumpkin
Make sure to use pure canned pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. If you want a fresher flavor, you can roast your own pumpkin, scoop out the flesh, and puree it until smooth.
Step-by-Step Instructions
Here’s exactly how to make the softest, most flavorful pumpkin chocolate chip cookies:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy—about 2 minutes.
Step 3: Add Wet Ingredients
Mix in the pumpkin puree, egg, and vanilla extract until fully combined. The mixture may look slightly curdled—this is normal when baking with pumpkin.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
Step 5: Mix It All Together
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies soft.
Step 6: Fold in Chocolate Chips
Using a spatula, gently fold in the chocolate chips.
Step 7: Scoop and Bake
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
Step 8: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Tips for the Best Pumpkin Chocolate Chip Cookies
- Blot the Pumpkin: Too much moisture can make your cookies cakey. You can place your pumpkin puree between paper towels and gently blot before adding it to the batter.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off—packing it down can lead to dense cookies.
- Don’t Overbake: These cookies are best when slightly underbaked in the center. They’ll continue to firm up as they cool.
- Use Quality Chocolate: Semi-sweet chips balance the sweetness, but you can also try dark chocolate for a richer flavor.
Variations to Try
The beauty of pumpkin cookies is how easily you can customize them. Here are a few ideas:
- Pumpkin White Chocolate Chip Cookies: Swap chocolate chips for creamy white chocolate.
- Pumpkin Oatmeal Chocolate Chip Cookies: Add 1 cup of rolled oats for a heartier texture.
- Spiced Up: Increase pumpkin pie spice to 1 teaspoon for extra warmth.
- Nutty Pumpkin Cookies: Add 1/2 cup chopped pecans or walnuts for crunch.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend.
How to Store and Freeze
- Room Temperature: Store cookies in an airtight container for up to 4 days.
- Refrigerator: Keeps them fresh for up to 7 days (best warmed slightly before serving).
- Freezer: Freeze baked cookies for up to 3 months. You can also freeze cookie dough balls and bake them straight from frozen—just add 1–2 extra minutes to the baking time.
Frequently Asked Questions
Q: Can I make these cookies without eggs?
A: Yes! Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) or applesauce.
Q: Why are my pumpkin cookies too cakey?
A: Pumpkin naturally adds moisture, which can lead to a cake-like texture. Blotting the puree and not overmixing helps.
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely—just roast, puree, and drain it well before adding.
Serving Suggestions
- Pair with a glass of cold milk or a pumpkin spice latte.
- Drizzle with melted white chocolate for a bakery-style look.
- Stack and wrap in cellophane for a festive edible gift.
Final Thoughts
Pumpkin Chocolate Chip Cookies are the ultimate fall comfort treat—soft, chewy, and filled with cozy flavors. They’re simple enough for beginners but delicious enough to impress at any gathering. With the tips, tricks, and variations above, you’ll have a batch ready to enjoy in under 30 minutes.
If you’re craving that warm, pumpkin-spice hug in cookie form, this is the recipe to make all season long. Happy baking! 🎃🍪
Print
Pumpkin Chocolate Chip Cookies – Soft, Chewy, and Perfect for Fall
Ingredients
• 2 cups all-purpose flour • 1 cup pumpkin puree • ½ cup butter, softened • ½ cup brown sugar • ¼ cup granulated sugar • 1 egg • 1 tsp vanilla extract • 1 tsp pumpkin pie spice • ½ tsp cinnamon • ½ tsp baking soda • ¼ tsp salt • 1 cup chocolate chips
Instructions
- Preheat oven to 350°F
- Line baking sheets with parchment paper
- Cream butter and both sugars until fluffy
- Add pumpkin, egg, and vanilla, mix well
- Combine flour, spices, baking soda, and salt
- Gradually add flour mixture to wet ingredients
- Fold in chocolate chips
- Drop rounded tablespoons onto baking sheets
- Bake 10-12 minutes until edges are set
- Cool on baking sheets 5 minutes
- Transfer to wire racks to cool completely
PREP TIME & NUTRITION: Prep Time: 15 mins, Cook Time: 12 mins, Total Time: 27 mins, Servings: 24, Calories: 120, Net Carbs: 18g, Fats: 6g, Protein: 2g