Pumpkin chocolate chip cookies are the soft, chewy, and slightly spiced cookies we wait all year to bake. These aren’t your average cakey versions that taste like muffins in disguise—this recipe gives you melt-in-your-mouth pumpkin cookies with gooey chocolate chips and that perfect balance of fall spices. Whether you’re hosting a cozy gathering or just craving something warm on a crisp afternoon, these cookies deliver the fall flavor hit we all love.
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Why Pumpkin Chocolate Chip Cookies Deserve a Spot in Your Fall Baking List
My First Attempt at Pumpkin Chocolate Chip Cookies
Let me take you back to one of those first chilly October weekends here in Asheville. I was elbow-deep in flour, trying to tweak a cookie recipe that had failed me the weekend before. The flavor was there, but the texture? Pure cake. That’s when it hit me—pumpkin brings moisture, yes, but too much and it robs the cookie of its chew. So, I scaled back the puree, balanced it with brown sugar, melted butter, and a little science (aka trial and error), and boom: chewy pumpkin chocolate chip cookies were born.
What Makes This Recipe So Special?
Unlike many pumpkin cookie recipes that puff up like little cakes, these stay soft and chewy. The magic comes from using melted butter, more brown sugar than white, and just the right ratio of pumpkin puree. The cookie holds its structure but melts on the tongue. And let’s talk about those warm spices: cinnamon, nutmeg, ginger, and clove—they don’t just complement the pumpkin, they complete it.
Chocolate chips add sweetness, but also richness. If you’ve ever tried pumpkin spice lattes, you’ll understand the joy of pairing pumpkin with a little indulgence. This cookie has that same cozy-sweet contrast in every bite.
Soft & Chewy Pumpkin Chocolate Chip Cookies
Equipment
- Baking sheets
- Parchment paper
- Large mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Whisk (for mixing)
- Spatula (for folding and scraping)
- Cookie scoop or tablespoon (for portioning dough)
- Measuring cups and spoons
- Wire cooling rack
- Oven
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup unsalted butter melted and slightly cooled
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, whisk 🎃 pumpkin puree, 🍬 sugar, 🍯 brown sugar, 🥚 egg, 🥄 vanilla, and 🧈 melted butter until smooth and combined.
- In another bowl, whisk together 🥣 flour, 🧂 baking soda, 🧂 baking powder, 🧂 salt, 🍂 cinnamon, 🍂 nutmeg, 🍂 ginger, and 🍂 cloves.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Stir in 🍫 chocolate chips, reserving a few to press on top of the cookies before baking.
- Scoop dough onto prepared baking sheets using a cookie scoop, spacing them 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers look soft.
- Press a few extra 🍫 chocolate chips into the tops for bakery-style cookies. Let cool for 5 minutes before transferring to a wire rack.
Key Ingredients That Bring the Flavor & Texture
Why Pumpkin Puree Is Tricky (But Worth It)
Pumpkin is the star of the show, but it can easily ruin the texture of a cookie if not handled right. The problem? It’s loaded with water. That’s why this recipe uses only one cup of pumpkin puree—just enough for rich flavor, but not so much that the cookies turn into soft pillows of cake.
One tip I always share is this: don’t confuse pumpkin puree with pumpkin pie filling. The latter is pre-spiced and sweetened, and it’ll throw off your whole flavor balance. Puree is clean, earthy, and the perfect blank canvas for spices and sugar.
If you’re wondering whether fresh pumpkin works—yes, it does, but you’ll want to strain it through cheesecloth to remove excess moisture. Still, canned pumpkin is far more consistent and reliable. Just make sure it’s 100% pure pumpkin.
The Role of Butter, Brown Sugar & Spices
A key to the chewy magic here is the melted unsalted butter. Unlike softened butter, which traps air and leads to fluffier textures, melted butter skips the lift and gives a dense, rich cookie. Pair that with light brown sugar and just a bit of granulated sugar, and you’ve got depth, moisture, and caramel-like notes baked right in.
Then come the spices: 1½ teaspoons of cinnamon, ½ tsp each of nutmeg and baking soda, plus ginger and clove in smaller doses. These are warm flavors, not overpowering ones. It’s the same aromatic profile that makes pumpkin roll cakes so addictive.
Together, these ingredients create not just a cookie, but a flavor story. Each bite is a reminder of crisp leaves, cozy sweaters, and fall flavors done right.
How to Make Pumpkin Chocolate Chip Cookies (With Pro Tips)
Making the perfect pumpkin chocolate chip cookie is part science, part love—and if you get the steps and ratios right, the results are phenomenal. Here’s exactly how to do it.
Start with the Wet Ingredients: Why Order Matters
Grab a large mixing bowl and whisk together your pumpkin puree, granulated sugar, brown sugar, melted unsalted butter, egg, and vanilla extract. Make sure the butter is melted but not piping hot—you want it slightly cooled so it doesn’t scramble the egg or break the emulsion.
Pro Tip: Whisking vigorously here helps dissolve the sugars into the pumpkin and butter mixture, setting the foundation for chewiness. Skipping this step can lead to uneven sweetness and overly soft cookies.
Mistake to Avoid: Don’t use cold or hard butter. You’ll get clumps and the mixture won’t emulsify properly. Also, don’t overdo the pumpkin. One packed cup is enough. Too much moisture will ruin your texture.
Combine the Dry Ingredients Separately—And Don’t Skip the Sift
In a second bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Spices matter here—cinnamon adds warmth, nutmeg gives depth, and the small hint of clove and ginger brings brightness.
Pro Tip: Sift your flour and spices if they’re clumpy. It helps distribute the leavening agents evenly and prevents bitter bites from baking soda.
Mistake to Avoid: Don’t just dump the dry ingredients into the wet ones all at once. Always add dry to wet gradually. This minimizes gluten development, which keeps the cookies tender and soft—not tough.
Mix the Dough Gently: Don’t Overwork It
Once the dry ingredients are ready, slowly incorporate them into the wet mixture. You can use a silicone spatula or wooden spoon—no need for a stand mixer here.
Pro Tip: Mix just until you don’t see streaks of flour. That’s it. Overmixing here will make your cookies dense and bready. You’re going for a cookie, not a muffin top.
The dough should be soft, slightly sticky, but not runny.
Fold in the Chocolate Chips Like a Pro
Add the semi-sweet chocolate chips and gently fold them into the dough using a spatula.
Pro Tip: Try chilling your chocolate chips first. It helps keep them from melting into the dough while mixing and maintains distinct chocolate pockets in the finished cookie.
Variation Tip: Want to go gourmet? Add a mix of semi-sweet and dark chocolate chips, or use chopped chocolate chunks for melty pools.
Chill the Dough—Don’t Skip This Step
Cover your dough and let it chill in the fridge for at least 30 minutes. This firms up the fats, thickens the dough, and gives the flour time to absorb moisture. It also prevents the cookies from spreading too much in the oven.
Pro Tip: You can chill the dough overnight for even deeper flavor. Just let it sit at room temperature for 10–15 minutes before scooping.
Mistake to Avoid: Baking warm dough leads to thin, greasy cookies. Chill it every time.
Scoop, Space & Bake Just Right
Use a cookie scoop (about 1.5 tablespoons) to drop dough balls onto a parchment-lined baking sheet. Leave at least 2 inches of space between each cookie to allow for spreading.
Preheat your oven to 350°F (177°C) and bake for 10 to 12 minutes. The edges should look set and slightly golden, but the centers will still look soft and puffy—that’s what you want.
Pro Tip: Bake one tray at a time on the center rack for even heat distribution. Rotate the tray halfway through if your oven has hot spots.
Mistake to Avoid: Don’t wait for the tops to brown. Overbaking leads to dry cookies. Remember, they’ll continue baking on the hot tray after removal.
Let Them Rest Before Moving
Once out of the oven, let the cookies sit on the hot tray for 5 full minutes before transferring to a wire rack.
Pro Tip: This rest period helps the cookies firm up and finish baking without turning dry. It also prevents them from breaking apart while still warm.
And there you have it: chewy, spiced, chocolate-studded pumpkin cookies that feel like a warm hug.
Looking for more fall-inspired desserts? Try this crowd-pleasing Chocolate Chip Pumpkin Cake , best Pumpkin Cupcakes or the cozy Baked Pumpkin Spice Donuts next.
How to Store or Freeze for Maximum Freshness
Freshly baked pumpkin chocolate chip cookies will stay soft and chewy for up to 5 days when stored properly. The key is to keep air out and moisture in, but not too much.
Here’s how to do it right:
- At Room Temperature: Store cooled cookies in an airtight container lined with parchment paper. Add a slice of bread to the container—the cookies will pull moisture from the bread and stay chewy longer.
- In the Fridge: Not necessary unless your home is very humid. If you must, wrap the cookies tightly and eat within 5 days.
- Freezing Baked Cookies: Let them cool completely, then layer between parchment paper in a zip-top freezer bag. Freeze for up to 2 months. Defrost at room temp or microwave for 10–15 seconds to refresh them.
Freezing Cookie Dough:
Want to prep ahead? Scoop dough into balls, place on a baking sheet, and flash freeze until firm. Then transfer to a zip-top freezer bag and store for up to 3 months. When ready to bake, place frozen dough on a tray and bake directly—just add 1–2 minutes to the baking time.
Pro Tip: Label your freezer bag with the baking temperature and time, so you never forget.
Want more batch-friendly recipes like this? Check out these Pumpkin Cheesecake Bars that also freeze beautifully.
How to Serve Pumpkin Chocolate Chip Cookies
These cookies are best served slightly warm, when the chocolate chips are just melty and the pumpkin spice aroma is at its peak. Pair them with a glass of cold milk, a cup of hot apple cider, or—my personal favorite—a homemade pumpkin spice latte.
They’re perfect for:
- Fall dessert platters
- Halloween parties
- Thanksgiving snack boards
- Midnight treats (yes, still warm from the oven)
If you’re entertaining, place the cookies on a rustic wooden board with cinnamon sticks, mini pumpkins, and a bowl of whipped cream or maple cream cheese dip. They’re not just cookies—they’re a whole fall vibe.
Want to take it up a notch? Sandwich two cookies with a scoop of vanilla bean ice cream for a pumpkin spice ice cream sandwich. Trust me—people will ask for the recipe.
For a more nostalgic touch, warm them up and serve with a drizzle of maple syrup or next to a cozy bowl of pumpkin dump cake.
FAQs: Your Pumpkin Cookie Questions Answered
Can I freeze pumpkin chocolate chip cookie dough?
Absolutely. Pre-portion the dough into balls and freeze flat on a tray. Once solid, transfer to a freezer bag. You can bake them straight from frozen—just add a minute or two to your bake time.
How do I store pumpkin chocolate chip cookies?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them with parchment paper between layers. They reheat well and still taste amazing.
Can I use fresh pumpkin instead of canned?
Yes, but it must be cooked and well-drained. Fresh pumpkin is often more watery than canned, so after roasting or steaming, strain it through cheesecloth. Be sure to cool it before using so it doesn’t melt your butter.
Why are my pumpkin chocolate chip cookies cakey?
Cakey cookies usually mean too much moisture or overmixing. Pumpkin has a high water content, so using too much or skipping the chill step can create muffin-like cookies. Also, avoid whipping too much air into the batter when creaming ingredients.
These cookies are not only fall-perfect but also freezer-friendly, beginner-friendly, and full of cozy vibes. If you loved these, you’ll adore this Pumpkin Roll Recipe that’s a hit at any fall gathering.
These soft and chewy pumpkin chocolate chip cookies are everything fall baking should be—warm, spiced, chocolatey, and comforting. They come together in under 30 minutes, freeze beautifully, and hit the perfect balance between chewy and tender. Whether you’re baking them for a cozy night in or a festive gathering, they’re guaranteed to become a seasonal favorite.
I’ve made this recipe dozens of times in my Asheville kitchen, and it never fails. It’s easy, reliable, and packed with flavor. So grab your wooden spoon, preheat that oven, and get ready to taste fall in every bite.
