Pumpkin Chocolate Chip Cookies are the perfect blend of soft, chewy pumpkin goodness and sweet, melty chocolate chips. These cookies carry the warmth of autumn with cozy spices that mix beautifully with the rich pumpkin flavor. Each bite feels like a little hug from fall itself, with just the right touch of sweetness and a soft texture that’s impossible to resist.
I love making these cookies when the weather starts to cool down—it’s like bringing a bit of the season indoors. One of my favorite things is how easy they are to whip up, and how the kitchen smells amazing while they bake. I usually sneak a warm cookie right out of the oven before they’ve even cooled, and honestly, that gooey chocolate combined with the pumpkin is pure magic.
These cookies are great on their own or paired with a glass of cold milk or a hot cup of coffee. I find that sharing them with friends and family makes them taste even better—there’s just something about pumpkin and chocolate that brings smiles around the room. If you want a quick, crowd-pleasing treat that feels special and homey, these Pumpkin Chocolate Chip Cookies are where it’s at.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for smooth texture and consistent flavor. If unavailable, cook and mash fresh pumpkin or try sweet potato puree for a different twist.
Sugars: A mix of granulated and brown sugar balances sweetness and moisture. Brown sugar adds chewiness and a slight caramel flavor, which I really like.
Butter: Softened butter helps create tender cookies. You can swap it with coconut oil for a dairy-free version, but the flavor will change slightly.
Flour: All-purpose flour gives these cookies structure. For gluten-free baking, try a 1:1 gluten-free blend.
Pumpkin Pie Spice: This spice mix makes a big difference. If you don’t have it, combine cinnamon, nutmeg, ginger, and cloves to taste.
Chocolate Chips: Semi-sweet chips are classic here. Feel free to use dark chocolate or even white chocolate for variety.
How Do You Get Soft, Chewy Pumpkin Chocolate Chip Cookies?
Softness comes from a few things happening right:
- Don’t overmix after adding flour. Mix until just combined to avoid tough cookies.
- Use the right baking time. Bake until the edges are set but centers still look soft—usually about 10-12 mins.
- Cool on the baking sheet. Let cookies rest there for 5 minutes before moving them. This helps them firm up but stay chewy inside.
- Softened butter and pumpkin add moisture and tenderness, key for chewy results.
These steps help keep the cookies perfectly soft and chocolatey inside, just like the photo!
Equipment You’ll Need
- Mixing bowls – I use a large bowl to mix everything comfortably and evenly distribute ingredients.
- Hand or electric mixer – makes creaming the butter and sugars easier and faster.
- Measuring cups and spoons – ensure the ingredients are accurate for perfect cookies.
- Cookie scoop or Tablespoon – helps make uniform-sized cookies so they bake evenly.
- Baking sheet – a flat pan to hold the cookies; I line mine with parchment paper to prevent sticking.
- Cooling rack – allows cookies to cool evenly and stay chewy.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate or peanut butter chips to change the flavor twist.
- Add chopped nuts like walnuts or pecans for some crunch and extra flavor.
- Mix in shredded coconut or dried cranberries for a fruity, textured variation.
- Adjust spices by adding a pinch of cinnamon or ginger if you like a spicier cookie.
Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-12 minutes to bake. Add a few minutes for cooling, so plan around 25-30 minutes total to enjoy fresh, warm cookies!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and make clean-up easier.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then add the egg, vanilla extract, and pumpkin puree, mixing well until all ingredients are combined smoothly.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add this dry mix to the wet ingredients, stirring gently and just until combined—try not to overmix.
4. Add Chocolate Chips and Scoop Cookies:
Fold the chocolate chips evenly into the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
5. Bake and Cool:
Bake in the preheated oven for 10-12 minutes. Look for edges to be set while the centers remain soft and slightly puffy. Remove from the oven, then let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Enjoy!
Serve your warm, soft pumpkin chocolate chip cookies with a glass of milk or your favorite warm beverage. They’re perfect for sharing or enjoying as a cozy treat any time!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast or steam it first until tender, then puree until smooth. Make sure to let it cool before adding to the dough to keep the right consistency.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 3 months—just thaw at room temperature before enjoying.
Can I Substitute Chocolate Chips with Another Mix-In?
Absolutely! Swap chocolate chips for white chocolate, butterscotch chips, or dried cranberries. Nuts like walnuts or pecans also make a great crunchy addition.
Why Are My Cookies Too Flat or Too Dry?
Flat cookies often mean the dough was overmixed or the butter was too warm. Dry cookies might be overbaked or have too much flour. Stick to the recipe measurements and baking times for best results.
