Pumpkin Chocolate Chip Cookies Recipe (Soft & Chewy!)

Save on Pinterest Share on Facebook

I stumbled onto this pumpkin chocolate chip cookies recipe by complete accident one October afternoon when I ran out of butter halfway through making regular chocolate chip cookies.

I spotted a can of pumpkin puree in my pantry and thought, “Why not?” That spontaneous substitution turned into what’s now my most-requested fall treat.

These cookies have this incredible soft, cake-like texture that stays perfectly chewy for days. The pumpkin keeps them moist without making them taste like pumpkin pie, and the chocolate chips add just the right amount of sweetness to balance the warm spices.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes
Servings	24 cookies
Difficulty Level	Easy

Table of Contents

Why You’ll Love This Pumpkin Chocolate Chip Cookies Recipe

These cookies strike that perfect balance between being festive enough for fall but not so pumpkin-forward that they taste like dessert from Thanksgiving dinner.

The texture is what really sets them apart. They’re soft and pillowy in the center with slightly crisp edges that give way to that tender middle. Unlike regular chocolate chip cookies that can sometimes spread too thin or turn out crunchy, these maintain their shape beautifully and stay wonderfully soft even the next day.

Here’s what makes them special:

No chilling required – The dough is ready to bake immediately, so you can have warm cookies in under 30 minutes from start to finish
Naturally moist texture – The pumpkin puree keeps these cookies incredibly soft for days without any weird aftertaste
Customizable spice level – You control how “fall spiced” they taste by adjusting the cinnamon and nutmeg
Crowd-pleaser formula – Even people who claim they don’t like pumpkin desserts love these because the chocolate is the star
Freezer-friendly – The baked cookies freeze beautifully, so you can make a double batch and save some for later
Perfect for sharing – They hold up well for cookie exchanges, bake sales, or shipping to friends

For another cozy fall baking project, try my pumpkin cookies recipe which has a slightly different texture profile.

Ingredients

This recipe uses simple pantry staples that you probably already have on hand, with the pumpkin puree being the only ingredient you might need to pick up.

Dry Ingredients:

2 cups (250g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves

Wet Ingredients:

½ cup (115g) unsalted butter, softened to room temperature
1 cup (200g) light brown sugar, packed
¼ cup (50g) granulated sugar
1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon pure vanilla extract

Mix-ins:

1½ cups (270g) semi-sweet chocolate chips
Optional: ½ cup (60g) chopped pecans or walnuts

Kitchen Equipment Needed

Having the right tools makes this recipe come together smoothly, though you don’t need anything fancy.

Large mixing bowl – For combining your dry ingredients
Stand mixer or hand mixer – Makes creaming the butter and sugar effortless, though you can mix by hand if needed
Medium mixing bowl – For whisking together dry ingredients
Cookie scoop (2-tablespoon size) – Ensures perfectly uniform cookies that bake evenly
Baking sheets (2-3) – Preferably light-colored to prevent over-browning on the bottoms
Parchment paper or silicone baking mats – Prevents sticking and makes cleanup a breeze
Wire cooling rack – Allows air to circulate around cookies as they cool
Rubber spatula – For scraping down the bowl and folding in chocolate chips
Measuring cups and spoons – Accurate measurements matter in baking
Whisk – For combining dry ingredients evenly

You might also enjoy: Chocolate Chip Bread Recipe

Recommended Products for This Recipe

After making these cookies dozens of times, I’ve found a few products that genuinely make the process easier and the results better.

1. Libby’s 100% Pure Pumpkin Puree

This is the gold standard for pumpkin puree. It has the perfect consistency—not too watery, not too thick—and the flavor is clean and neutral, which lets the spices and chocolate shine through. I always keep several cans in my pantry during fall because the quality is so consistent.

Get it on Amazon

I resisted using a cookie scoop for years, thinking I could eyeball it just fine. I was wrong. This scoop gives you perfectly portioned cookies that all bake at the same rate, and the spring-release mechanism works flawlessly even when the dough is thick. It’s made such a difference in the uniformity of my cookies.

Get it on Amazon

3. Ghirardelli Semi-Sweet Chocolate Chips

The quality difference between these and generic chocolate chips is noticeable. They hold their shape beautifully during baking and have a richer, more complex chocolate flavor. I love the slightly larger chip size too—you get nice pools of melted chocolate in every bite.

Get it on Amazon

4. Nordic Ware Natural Aluminum Baking Sheets

These commercial-grade baking sheets don’t warp in the oven and distribute heat evenly, which means no more burnt bottoms or unevenly baked cookies. The light aluminum color prevents over-browning, and they’ve lasted me years without any degradation.

Get it on Amazon

Step-by-Step Instructions: How to Make Pumpkin Chocolate Chip Cookies

Follow these detailed steps to ensure your cookies turn out perfectly soft and flavorful every time.

1. Preheat Your Oven and Prepare Baking Sheets

Set your oven to 350°F (175°C) and position racks in the upper and lower thirds
Line two large baking sheets with parchment paper or silicone baking mats
If using parchment paper, smooth it out completely to prevent wrinkles that could affect cookie shape
Set the prepared sheets aside while you make the dough

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and cloves
Whisk vigorously for about 30 seconds to ensure the spices are evenly distributed throughout the flour
This step is crucial because it prevents pockets of spice or leavening agent in your cookies
Set this bowl aside—you’ll add it to the wet ingredients later

3. Cream the Butter and Sugars

In a large mixing bowl or the bowl of your stand mixer, combine the softened butter, brown sugar, and granulated sugar
Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and has increased slightly in volume
The mixture should look pale and creamy, with the sugar mostly dissolved into the butter
Stop once or twice to scrape down the sides of the bowl with a rubber spatula
Properly creamed butter and sugar creates air pockets that help the cookies rise

4. Add Pumpkin, Egg, and Vanilla

Add the pumpkin puree to your butter-sugar mixture and beat on medium speed for about 1 minute until fully combined
The mixture might look slightly curdled at this point—that’s completely normal
Add the egg and vanilla extract and beat for another 30 seconds until the mixture is smooth and uniform in color
Make sure to scrape down the bowl again to catch any unmixed ingredients stuck to the bottom

Read Also: Old Fashioned Pumpkin Bread Recipe

5. Incorporate the Dry Ingredients

With your mixer on low speed, gradually add the flour mixture to the wet ingredients
Add it in three additions, mixing just until the flour streaks disappear after each addition
Be careful not to overmix—stop as soon as you no longer see dry flour
Overmixing develops the gluten in the flour, which can make your cookies tough instead of tender
The dough will be thick, slightly sticky, and lighter in color than typical cookie dough

6. Fold in the Chocolate Chips

Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips by hand
Fold gently using a sweeping motion from the bottom of the bowl upward
If you’re adding nuts, fold them in at the same time as the chocolate chips
Make sure the chocolate chips are evenly distributed throughout the dough
Reserve a handful of chocolate chips to press into the tops of the cookies before baking for that bakery-style look

Using a 2-tablespoon cookie scoop or a regular spoon, drop rounded portions of dough onto your prepared baking sheets
Space them about 2 inches (5cm) apart—these cookies spread moderately during baking
If using a spoon instead of a scoop, aim for portions about the size of a golf ball
For uniform cookies, weigh each portion if you have a kitchen scale—each should be about 35-40 grams
Press a few extra chocolate chips onto the top of each cookie dough ball for aesthetic appeal

8. Bake the Cookies

Place one baking sheet on the upper rack and one on the lower rack of your preheated oven
Bake for 10-12 minutes, rotating the sheets halfway through (swap their positions on the racks)
The cookies are done when the edges are set and lightly golden, but the centers still look slightly underdone
They should have a matte appearance on top rather than shiny
Don’t overbake—they’ll continue cooking on the hot pan after you remove them from the oven

9. Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes after removing them from the oven
This cooling time allows them to set up properly without breaking apart
After 5 minutes, use a spatula to carefully transfer them to a wire cooling rack
Allow them to cool completely on the rack, which takes about 15-20 minutes
The texture improves as they cool, becoming more chewy and less cake-like

Another favorite: Healthy Chocolate Chip Cookies Recipe

Tips for The Best Pumpkin Chocolate Chip Cookies

These tips come from my many batches of trial and error—they’ll help you avoid the mistakes I made when perfecting this recipe.

Key Success Strategies:

Use pure pumpkin puree, not pumpkin pie filling – The pie filling contains added sugars and spices that will throw off the recipe’s balance. I learned this the hard way when my first batch came out sickeningly sweet and overspiced.
Don’t skip softening the butter – Cold butter won’t cream properly with the sugar, resulting in dense cookies that spread too much. Room temperature butter should leave a slight indent when you press it.
Measure flour correctly – Spoon flour into your measuring cup and level it off with a knife rather than scooping directly from the bag. Scooping packs the flour, adding too much and making dry cookies.
Drain excess moisture from pumpkin if needed – If your pumpkin puree seems particularly watery, place it in a fine-mesh strainer for 10 minutes before using. Too much moisture makes the cookies spread excessively.
Don’t overbake – These cookies look underdone when they’re actually perfect. Take them out when the centers still appear soft and slightly shiny.
Let them cool on the pan – Transferring too early causes them to break apart because they’re still setting up. The residual heat from the pan finishes the cooking process.
Use parchment paper or silicone mats – Greased pans can cause the cookies to spread too thin and brown too quickly on the bottom.
Chill the dough for thicker cookies – If you prefer a thicker, less spread-out cookie, refrigerate the dough for 30 minutes before baking.
Rotate your pans – Ovens have hot spots, so rotating ensures even baking and prevents some cookies from burning while others stay pale.
Press extra chips on top – This bakery trick makes them look more appetizing and ensures every bite has chocolate.

For a different twist on fall cookies, check out my pumpkin spice latte recipe for pairing inspiration.

Serving Suggestions

These cookies are delicious on their own, but they really shine when paired with the right accompaniments.

The soft, spiced cookie base makes them incredibly versatile for different serving occasions. I love serving them slightly warm with a cold glass of milk—the temperature contrast is perfect.

They’re also excellent alongside hot beverages, especially when you’re hosting a fall gathering.

Perfect Pairings:

With coffee or espresso – The chocolate and pumpkin flavors complement a bold cup of coffee beautifully
Alongside mulled apple cider – This combination screams fall and is perfect for cozy afternoons
Crumbled over vanilla ice cream – Create an easy cookie crumble sundae with these as the star
With homemade cinnamon applesauce – The apple and pumpkin flavors work surprisingly well together
As part of a fall dessert board – Arrange them with poached pears and cheese for an elegant presentation
Dunked in hot chocolate – The ultimate comfort food combination on a chilly evening
With a dollop of whipped cream – Adds a light, airy element that balances the dense cookie texture
Packaged as gifts – Stack them in a clear cellophane bag tied with autumn-colored ribbon for thoughtful homemade presents

Read Also: Apple Crisp Recipe

Variations of Pumpkin Chocolate Chip Cookies

Once you’ve mastered the basic recipe, these variations let you customize the cookies to your preferences or dietary needs.

Feel free to experiment with different add-ins and substitutions. The base recipe is forgiving enough to handle most modifications without compromising texture.

Delicious Variations to Try:

White chocolate pumpkin cookies – Swap the semi-sweet chips for white chocolate chips for a sweeter, creamier flavor profile
Pumpkin spice latte cookies – Add 1 tablespoon of instant espresso powder to the dry ingredients and use white chocolate chips
Double chocolate pumpkin cookies – Replace ½ cup of flour with unsweetened cocoa powder and use dark chocolate chips
Maple pumpkin cookies – Replace ¼ cup of brown sugar with pure maple syrup and add ½ teaspoon of maple extract
Pumpkin snickerdoodles – Skip the chocolate chips and roll the dough balls in cinnamon-sugar before baking
Cranberry orange pumpkin cookies – Add 1 cup of dried cranberries and 2 teaspoons of orange zest instead of chocolate chips
Gluten-free version – Use a 1-to-1 gluten-free baking flour blend in place of all-purpose flour
Vegan pumpkin chocolate chip cookies – Replace the butter with vegan butter, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use dairy-free chocolate chips
Pumpkin oatmeal cookies – Replace 1 cup of flour with 1 cup of old-fashioned oats for added texture
Spiced nut version – Add ½ cup of candied pecans or walnuts along with the chocolate chips
Cream cheese frosted – Top cooled cookies with a simple cream cheese frosting made from softened cream cheese, powdered sugar, and vanilla
Mini cookie version – Use a 1-tablespoon scoop and reduce baking time to 8-10 minutes for bite-sized treats

You might also enjoy: Sweet Potato Bread Recipe

Storage and Reheating

Proper storage keeps these cookies soft and delicious for much longer than regular chocolate chip cookies.

The pumpkin puree acts as a natural preservative, keeping them moist even after several days.

Storage Guidelines:

Room temperature storage – Place cooled cookies in an airtight container with a piece of bread (this keeps them soft) and store at room temperature for up to 5 days
Layer separation – If stacking cookies, place parchment paper between layers to prevent them from sticking together
Refrigerator storage – Store in an airtight container in the fridge for up to 10 days, though they may become slightly firmer
Freezing baked cookies – Place cooled cookies in a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to 3 months
Freezing cookie dough – Scoop dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months
Baking from frozen – Add 2-3 minutes to the baking time if baking frozen dough balls directly without thawing
Thawing frozen cookies – Let them sit at room temperature for 20-30 minutes, or microwave individual cookies for 10-15 seconds
Reheating for fresh taste – Warm cookies in a 300°F (150°C) oven for 5 minutes to refresh them and make them taste freshly baked
Avoid moisture exposure – Keep cookies away from humid environments, which can make them soggy

Read Also: Fall Muffin Recipes

Nutritional Facts

Here’s the approximate nutritional information per cookie (based on 24 cookies per batch):

Calories: 145
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 18mg
Sodium: 95mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 14g
Protein: 2g
Vitamin A: 30% DV
Calcium: 2% DV
Iron: 6% DV

These values are estimates and will vary based on specific brands of ingredients used and exact portion sizes.

The pumpkin adds a significant amount of vitamin A while keeping the overall calorie count reasonable for a cookie. Using dark chocolate chips instead of semi-sweet can increase the antioxidant content slightly.

Health Benefits of Key Ingredients

While these are definitely a treat, they contain some surprisingly nutritious ingredients that offer real health benefits.

Pumpkin puree is the secret healthy ingredient here. It replaces some of the fat you’d normally find in cookies while adding vitamins and fiber. One cup of pumpkin puree contains over 200% of your daily vitamin A needs, which supports eye health and immune function.

Notable Health Benefits:

Pumpkin puree – High in beta-carotene (converted to vitamin A in the body), contains fiber that aids digestion, provides potassium for heart health, and has anti-inflammatory properties
Cinnamon – Helps regulate blood sugar levels, contains powerful antioxidants, has anti-inflammatory effects, and may improve heart health by reducing cholesterol
Dark chocolate – Rich in flavonoids that support cardiovascular health, contains minerals like iron and magnesium, may improve brain function, and provides mood-boosting compounds
Eggs – Provide high-quality protein, contain choline for brain health, offer lutein and zeaxanthin for eye health, and include vitamin D
Nutmeg – Contains compounds that may improve digestion, has antibacterial properties, and provides trace minerals
Brown sugar – While still sugar, it contains small amounts of minerals like calcium, potassium, iron, and magnesium that refined white sugar lacks

Another healthy fall option: Healthy Pumpkin Pie Recipe

FAQs About Pumpkin Chocolate Chip Cookies

1. Can I use pumpkin pie filling instead of pumpkin puree?

No, I strongly recommend against using pumpkin pie filling. Pie filling contains added sugars, spices, and sometimes other thickeners that will make your cookies overly sweet and throw off the spice balance.

The recipe is specifically formulated for pure pumpkin puree, which has a neutral flavor and consistent moisture content. If you accidentally bought pie filling, you can use it in smoothies or oatmeal, but grab a can of pure puree for this recipe.

2. Why are my cookies spreading too much?

Excessive spreading usually comes down to a few culprits. First, make sure your butter is softened but not melted—melted butter causes cookies to spread like crazy.

Second, check that you’re measuring flour correctly by spooning it into the cup rather than scooping.

Third, your pumpkin puree might be too watery; try draining it in a fine-mesh strainer for 10 minutes before using.

Finally, if your kitchen is very warm, chill the dough for 30 minutes before baking to firm up the butter.

3. Can I make these cookies ahead of time?

Absolutely! These are perfect for advance preparation. You can make the dough up to 2 days ahead and store it covered in the refrigerator, though you’ll need to let it sit at room temperature for 15 minutes before scooping.

You can also freeze scooped dough balls for up to 3 months and bake them straight from frozen (just add 2-3 minutes to the baking time).

Baked cookies stay fresh at room temperature for 5 days or frozen for 3 months, making them ideal for meal prep or gift-giving.

4. How do I keep my cookies soft and chewy?

The key to maintaining that perfect soft texture is preventing moisture loss. Store them in an airtight container as soon as they’ve cooled completely. An old baker’s trick is to add a slice of bread to the container—the cookies will absorb moisture from the bread, staying soft for days.

Also, make sure you’re not overbaking them; they should look slightly underdone when you pull them from the oven.

Finally, the pumpkin puree naturally keeps these cookies moister than regular chocolate chip cookies, so they’re more forgiving than most cookie recipes.

5. Can I reduce the sugar in this recipe?

You can reduce the sugar slightly, but I wouldn’t recommend cutting more than ¼ cup total. Sugar doesn’t just provide sweetness—it affects texture, spread, and browning. If you reduce it too much, you’ll end up with dense, pale cookies that don’t have that appealing crispy-chewy texture.

A better approach is to use all brown sugar instead of the combination of brown and white, which will give you a deeper molasses flavor and slightly chewier texture that makes the cookies feel more substantial.

You could also try replacing some of the sugar with mashed banana or additional pumpkin, but this will change the texture significantly.

Read Also: Healthy Carrot Cake Recipe

Final Thoughts

These pumpkin chocolate chip cookies have become my go-to recipe when I want something that feels seasonal but isn’t over-the-top with pumpkin spice.

They’re soft, chocolatey, perfectly spiced, and so easy to make that I find myself whipping up a batch almost every week during fall. The fact that they stay soft for days means you can enjoy them throughout the week without feeling like you need to eat them all immediately.

I hope these become a staple in your fall baking rotation too. Give them a try and let me know what you think in the comments below! I’d love to hear if you tried any of the variations or have your own twist to share.

Recommended:

Save on Pinterest Share on Facebook

Pumpkin Chocolate Chip Cookies

Why You’ll Love This Pumpkin Chocolate Chip Cookies Recipe

Ingredients

Kitchen Equipment Needed