When fall baking season arrives, few treats are as comforting—or as irresistible—as Pumpkin Chocolate Chunk Cookies. These cookies combine the warm spices of pumpkin pie with rich pools of melted chocolate, creating a dessert that’s soft, chewy, and deeply satisfying. Unlike dry or cakey pumpkin cookies, this recipe delivers bakery-style texture with crisp edges, tender centers, and bold chocolate flavor in every bite.

Perfect for autumn gatherings, Halloween parties, Thanksgiving dessert tables, or cozy evenings at home, pumpkin chocolate chunk cookies are a seasonal classic that deserves a permanent place in your baking rotation.

Why Pumpkin Chocolate Chunk Cookies Are So Popular

Pumpkin cookies have a devoted following, and for good reason. When done right, they offer:

A soft, chewy texture instead of cakey
Warm fall spices without overpowering sweetness
Rich chocolate chunks that melt into pockets

Beautiful golden-orange color
Excellent make-ahead and freezer-friendly performance

This recipe balances moisture, structure, and flavor so you get cookies that look and taste bakery-quality every time.

Pumpkin Cookies vs. Traditional Chocolate Chip Cookies

Pumpkin baking behaves differently than standard cookie dough due to pumpkin puree’s high moisture content.

Feature	Pumpkin Cookies	Classic Cookies
Moisture	High	Moderate
Texture	Soft & chewy	Chewy or crisp
Flavor	Spiced & earthy	Sweet & buttery
Color	Warm orange	Golden brown

The key to success is managing moisture without sacrificing tenderness—this recipe does exactly that.

Key Ingredients for Pumpkin Chocolate Chunk Cookies

Dry Ingredients

2¼ cups all-purpose flour

1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons cinnamon

½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger

Wet Ingredients

¾ cup unsalted butter, melted and cooled
¾ cup brown sugar, packed
¼ cup granulated sugar

½ cup pumpkin puree (not pumpkin pie filling)
1 large egg yolk
1 teaspoon vanilla extract

Mix-Ins

1½ cups chocolate chunks or chopped chocolate

Why Use Only an Egg Yolk?

Using just the egg yolk helps:

Increase richness

Reduce excess moisture
Create a chewier cookie
Prevent cakey texture

This small adjustment makes a big difference in pumpkin-based cookies.

Pumpkin Puree: What to Know

Always use pure pumpkin puree, not pumpkin pie filling. Pie filling contains sugar and spices that throw off texture and flavor balance.

Pro Tip:

Blot pumpkin puree with paper towels to remove excess moisture. This step ensures thicker dough and better cookie structure.

Step-by-Step Instructions

Step 1: Prep the Oven

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

Step 2: Mix Dry Ingredients

Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a bowl.

Step 3: Cream Wet Ingredients

In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.

Step 4: Add Pumpkin and Egg Yolk

Whisk in pumpkin puree, egg yolk, and vanilla extract until fully combined.

Step 5: Combine Wet and Dry

Gradually stir dry ingredients into wet ingredients. Mix just until combined.

Step 6: Fold in Chocolate

Gently fold in chocolate chunks.

Step 7: Chill Dough

Cover and refrigerate dough for 30–60 minutes to prevent spreading.

Step 8: Bake

Scoop dough into 2-tablespoon balls. Bake for 11–13 minutes, until edges are set and centers look slightly underbaked.

Step 9: Cool

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Texture: Soft Centers with Melty Chocolate

These cookies are intentionally soft. The pumpkin keeps them moist, while brown sugar and melted butter contribute chewiness. Underbaking slightly is essential—cookies continue to set as they cool.

Expert Tips for Bakery-Style Results

Blot pumpkin puree to remove excess moisture
Chill dough for thicker cookies

Use chocolate chunks instead of chips
Do not overbake
Weigh flour if possible for accuracy

Flavor Variations

1. Pumpkin Dark Chocolate Sea Salt Cookies

Sprinkle flaky sea salt on top before baking.

2. Pumpkin White Chocolate Cookies

Swap dark chocolate for white chocolate chunks.

3. Pumpkin Chocolate Walnut Cookies

Add ½ cup chopped walnuts or pecans.

4. Vegan Pumpkin Cookies

Use vegan butter and flax egg.

5. Gluten-Free Version

Use a 1:1 gluten-free baking flour.

When to Serve Pumpkin Chocolate Chunk Cookies

These cookies are ideal for:

Fall bake sales
Halloween dessert spreads
Thanksgiving cookie trays

Cozy weekend baking
Gift boxes and care packages

They also pair beautifully with coffee, chai, or hot chocolate.

Storage and Make-Ahead Tips

Room Temperature

Store in an airtight container for up to 4 days.

Refrigeration

Keeps fresh for up to 7 days.

Freezing Dough

Freeze dough balls for up to 3 months.

Freezing Baked Cookies

Freeze baked cookies for up to 3 months. Thaw at room temperature.

Common Mistakes to Avoid

Cakey cookies: Too much pumpkin or flour
Flat cookies: Dough not chilled
Dry texture: Overbaked
Weak pumpkin flavor: Old spices

Nutritional Notes

Pumpkin adds fiber, vitamin A, and natural moisture, making these cookies more satisfying with fewer needed per serving. Dark chocolate also adds depth and richness without excess sweetness.

Frequently Asked Questions

Q1: Can I use pumpkin pie spice instead?
Yes—use 2 teaspoons total.

Q2: Why are my cookies cakey?
Excess moisture or overmixing.

Q3: Can I skip chilling the dough?
Not recommended—cookies will spread.

Q4: Are these cookies very sweet?
Balanced sweetness with deep chocolate flavor.

Q5: Can I double the recipe?
Yes, it scales perfectly.

Controlled moisture for perfect texture

Balanced spice blend
Rich chocolate distribution
Consistent results every batch

Bakery-quality softness and chew

This recipe avoids the most common pumpkin cookie pitfalls.

Conclusion

Pumpkin Chocolate Chunk Cookies are everything fall baking should be: warm, comforting, indulgent, and irresistibly soft. With perfectly balanced spices, rich chocolate chunks, and a chewy texture that lasts for days, these cookies are guaranteed crowd-pleasers.

If you’re looking for the ultimate pumpkin cookie recipe, this one delivers every time.

Pumpkin Chocolate Chunk Cookies: Soft, Chewy, and Loaded with Fall Flavor

Author: WAFA LI

Print Recipe

Ingredients

• 1¼ cups blanched almond flour
• ¼ cup coconut flour
• 1 tsp pumpkin pie spice
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ cup pure pumpkin purée (not pie filling!)
• ¼ cup cold butter or coconut oil, cubed
• ⅓ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—adds caramel depth)
• 1 large egg
• 1½ tsp pure vanilla extract
• ½ cup sugar-free dark chocolate chunks or chips (e.g., Lily’s or ChocZero)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Whisk almond flour, coconut flour, pumpkin pie spice, baking soda, and salt.
In a bowl, beat cold butter and brown sugar substitute 2 min until light. Mix in pumpkin, egg, and vanilla until smooth (batter will be thick, not runny).

Fold in dry ingredients, then chocolate chunks. Chill dough 30 min—crucial for texture and prevents overspreading.
Scoop 1.5-tbsp balls (they won’t spread much—pumpkin adds moisture but no flour to activate).
Optional: Roll in cinnamon-sugar (1 tbsp brown sugar sub + ¼ tsp cinnamon).

Bake 12–14 min—edges golden, centers still soft (they’ll set as they cool).
Cool 5 min on sheet. Cookies stay tender for days thanks to pumpkin’s natural humectants!