Pumpkin Chocolate Chip Cookies: Soft, Spiced, and Totally Irresistible

Pumpkin season isn’t complete without a batch (or three) of Pumpkin Chocolate Chip Cookies. These soft, chewy, and warmly spiced cookies are packed with real pumpkin and melty chocolate chips—creating a delicious balance of autumn flavor and classic cookie comfort.

Unlike traditional crunchy cookies, these have a cake-like texture thanks to the pumpkin, and are infused with cinnamon, nutmeg, and vanilla. Whether you’re baking for Halloween, Thanksgiving, or simply want a cozy treat on a crisp fall afternoon, this recipe is a must-try.

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Why You’ll Love These Pumpkin Chocolate Chip Cookies

🎃 Made with real pumpkin puree
🍂 Infused with warm fall spices
🍪 Soft, pillowy texture
🍫 Loaded with chocolate chips
🧡 One-bowl, easy to make
🥶 Freezer-friendly for year-round pumpkin joy

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What Makes Pumpkin Cookies Different?

Pumpkin puree naturally adds moisture, which makes these cookies ultra-soft and tender — more like muffin tops or cake cookies than your typical chocolate chip variety. The key is balancing the moisture from the pumpkin with enough flour and baking soda to get that perfect texture.

You’ll also notice that you don’t need eggs in many pumpkin cookie recipes — pumpkin puree is a natural egg substitute!

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Ingredients

Dry Ingredients:

• 2¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger (optional)
• ¼ tsp ground cloves

Wet Ingredients:

• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• ¾ cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract

Mix-ins:

• 1½ cups semi-sweet chocolate chips
• Optional: ½ cup chopped pecans or walnuts

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Recommended Tools

• Mixing bowls
• Whisk or electric mixer
• Cookie scoop or spoon
• Baking sheets
• Parchment paper

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How to Make Pumpkin Chocolate Chip Cookies

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Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

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Step 2: Mix the Wet Ingredients

In a large bowl, whisk together:

• Melted butter
• Brown sugar
• Granulated sugar
• Pumpkin puree
• Vanilla extract

Mix until smooth and creamy.

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Step 3: Add the Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Ginger
• Cloves

Gradually stir the dry mixture into the wet until fully combined. The dough will be soft and slightly sticky.

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Step 4: Fold in Chocolate Chips

Add the chocolate chips and nuts (if using). Stir until evenly distributed.

Tip: For picture-perfect cookies, reserve a few chips to press on top before baking.

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Step 5: Chill the Dough (Optional but Recommended)

Refrigerate the dough for 30–60 minutes for thicker cookies that don’t spread as much. This helps concentrate the flavors and improves texture.

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Step 6: Scoop and Bake

Drop spoonfuls or use a cookie scoop to portion dough onto prepared baking sheets, spacing about 2 inches apart.

Bake for 10–12 minutes, or until the tops are set and the edges are lightly golden. They will continue to cook on the baking sheet as they cool.

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Step 7: Cool and Serve

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

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Make-Ahead and Storage Tips

🧊 To store:
Keep in an airtight container at room temperature for up to 5 days.

❄️ To freeze dough:
Scoop dough balls onto a tray and freeze. Once solid, transfer to a freezer bag. Bake from frozen at 350°F for 12–14 minutes.

🔥 To freeze baked cookies:
Cool completely, then store in an airtight container or bag in the freezer for up to 2 months.

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What to Serve with Pumpkin Cookies

☕ Hot coffee or pumpkin spice latte
🥛 Glass of milk (dairy or plant-based)
🍦 Vanilla or cinnamon ice cream
🍫 Melted chocolate or Nutella for dipping

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Variations and Add-Ins

🍫 White Chocolate Chips – For a sweeter, creamier twist
🥥 Coconut Flakes – Add texture and mild sweetness
🥜 Peanut Butter Swirl – Add a spoonful into the dough
🍎 Dried cranberries or chopped apples – For a fruity contrast
🌾 Oatmeal Pumpkin Cookies – Substitute ½ cup flour with rolled oats

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Nutrition (Per Cookie, Approximate)

• Calories: 160
• Fat: 8g
• Carbs: 22g
• Sugar: 13g
• Protein: 2g
• Fiber: 1g

Nutrition may vary depending on size and add-ins.

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FAQs About Pumpkin Chocolate Chip Cookies

Can I use pumpkin pie filling?

No — use 100% pumpkin puree. Pumpkin pie filling has added sugar and spices that can throw off the recipe.

Why are my cookies too cakey?

Pumpkin adds moisture and softness. Chilling the dough helps reduce spread. For a chewier cookie, try blotting the pumpkin with a paper towel before using.

Can I make these gluten-free?

Yes — substitute with a 1:1 gluten-free flour blend. Avoid coconut flour or almond flour alone as they behave differently.

Do I need to use both brown and white sugar?

Brown sugar adds moisture and chewiness, while white sugar helps crisp the edges. You can use all brown sugar for an even softer cookie.

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Why This Recipe Works

✅ Uses pumpkin as both a flavor and a binder
✅ Warm spices amplify the cozy fall flavor
✅ One-bowl, no-fuss mixing
✅ Balanced sweetness with rich chocolate chips
✅ Bake ahead, freeze, and enjoy all season long

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Final Thoughts: The Ultimate Fall Cookie

Pumpkin Chocolate Chip Cookies combine everything you love about fall — pumpkin spice, chocolate, and cozy comfort — into a single, crave-worthy bite. Whether you’re baking for a party, gifting friends, or stocking up the cookie jar, this recipe delivers big autumn flavor in the easiest way possible.

Soft, satisfying, and filled with the warmth of the season, these cookies might just become your new fall tradition.

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