Pumpkin Chocolate Chip Cookies

These cookies are soft, chewy, and filled with melty chocolate chips that taste like fall in every bite. The pumpkin makes them moist and cozy, while the spices add just the right warmth. I baked them on a cool evening, and the smell of cinnamon and chocolate filled the kitchen.

I love how easy they are to make—no chilling, no fuss, just quick and delicious. The pumpkin flavor is gentle, not overpowering, and every cookie stays perfectly soft for days. It’s the kind of treat that feels homemade and comforting.

If you’re craving something simple, sweet, and full of autumn flavor, these Pumpkin Chocolate Chip Cookies are a must. Let’s bake them together—you’ll love how warm, gooey, and irresistible they turn out.

Why You’ll Love This Recipe

• Incredibly Soft: The pumpkin puree creates a cake-like texture that stays moist for days.
• Perfect Fall Flavor: Warm spices like cinnamon and pumpkin pie spice make every bite cozy.
• Easy to Make: Simple mixing method with no special equipment needed.
• Crowd-Pleaser: Kids and adults both love the combination of pumpkin and chocolate.
• Great for Sharing: Makes a big batch perfect for parties, bake sales, or gifts.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 12 minutes per batch
• Total Time: About 45 minutes

Servings: This recipe makes about 36 cookies. Planning for a crowd? These cookies are easy to double or triple.

Difficulty: Easy for beginners. No chilling required, and the dough comes together quickly.

Required Kitchen Tools

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop or spoon
• Wire cooling rack

Ingredients for Pumpkin Chocolate Chip Cookies

These cookies are made with pantry staples and one special ingredient that brings autumn flavor to life. Here’s everything you’ll need to create these soft, delicious cookies:

• Unsalted Butter: Softened to room temperature for easy mixing and rich flavor.
• Brown Sugar: Adds moisture and a hint of molasses flavor that pairs well with pumpkin.
• Granulated Sugar: Balances sweetness and helps create the perfect texture.
• Vanilla Extract: Enhances all the other flavors in the cookies.
• Pumpkin Puree: The star ingredient that makes these cookies soft and adds natural sweetness. Use canned pure pumpkin, not pumpkin pie filling.
• All-Purpose Flour: Provides structure to the cookies.
• Salt: Brings out the sweetness and balances the flavors.
• Baking Powder: Helps the cookies rise and stay fluffy.
• Baking Soda: Works with the baking powder for the perfect lift.
• Ground Cinnamon: Adds warmth and classic fall spice.
• Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves that deepens the pumpkin flavor.
• Semi-Sweet Chocolate Chips: Melty chocolate in every bite creates the perfect sweet contrast.

Variations for Pumpkin Chocolate Chip Cookies

• Add Nuts: Fold in chopped walnuts or pecans for extra crunch.
• White Chocolate: Use white chocolate chips instead of semi-sweet for a sweeter flavor.
• Extra Spice: Add a pinch of ground ginger or nutmeg for more warmth.
• Make Them Mini: Use a smaller cookie scoop to make bite-sized treats.
• Mix-Ins: Add dried cranberries or toffee bits along with the chocolate chips.

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

1. Prepare Your Workspace

Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats. This prevents sticking and makes cleanup easy.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Set this bowl aside.

3. Cream the Butter and Sugars

In a large bowl, use your mixer to beat the softened butter with both sugars. Mix on medium speed for about 2 minutes until the mixture looks light and fluffy.

4. Add Wet Ingredients

Add the vanilla extract and pumpkin puree to the butter mixture. Beat until everything is well combined and smooth. The mixture might look a little grainy, and that’s okay.

5. Combine Wet and Dry

Slowly add the flour mixture to the pumpkin mixture. Mix on low speed until just combined. Don’t overmix, or your cookies might turn out tough.

6. Fold in Chocolate Chips

Using a spoon or spatula, gently fold the chocolate chips into the dough. Make sure they’re evenly distributed throughout.

7. Scoop and Bake

Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 11-13 minutes. The edges should look set, but the centers might still look slightly soft.

8. Cool

Let the cookies cool on the baking sheet for 5 minutes. This helps them firm up without breaking. Then move them to a wire rack to cool completely.

Serving and Decoration

These cookies are delicious on their own, but you can make them extra special. Serve them warm with a glass of cold milk or hot apple cider. For parties, arrange them on a platter with a light dusting of powdered sugar on top. You can also drizzle melted chocolate over cooled cookies for an elegant look.

How to Store Pumpkin Chocolate Chip Cookies

• Room Temperature: Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to keep them from sticking.
• Refrigerator: These cookies stay fresh in the fridge for up to a week. Let them come to room temperature before eating for the best texture.
• Freezer: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Tips and Tricks for Success

• Use Pure Pumpkin: Make sure you’re using pure pumpkin puree, not pumpkin pie filling which has added spices and sugar.
• Don’t Overmix: Mix the dough just until the flour disappears. Overmixing makes cookies tough.
• Room Temperature Ingredients: Softened butter mixes better and creates a lighter texture.
• Even Sizing: Use a cookie scoop to make uniform cookies that bake evenly.
• Don’t Overbake: Remove cookies when the edges are set but centers look slightly underdone. They’ll continue cooking on the hot pan.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off. Packed flour makes dry cookies.

Nutrition

Nutrient	Per Cookie (1 of 36)
Calories	95
Total Fat	4g
Saturated Fat	2.5g
Cholesterol	10mg
Sodium	65mg
Total Carbohydrates	14g
Dietary Fiber	0.5g
Sugars	8g
Protein	1g

Nutrition information is approximate and will vary based on exact ingredients used.

Pumpkin Chocolate Chip Cookies FAQs

Can I use fresh pumpkin instead of canned? Yes, but make sure to drain it well. Fresh pumpkin has more water, which can make cookies too soft.

Why are my cookies flat? Make sure your baking soda and baking powder are fresh. Also, don’t skip softening the butter to room temperature.

Can I freeze the cookie dough? Yes. Scoop the dough into balls, freeze on a baking sheet, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1-2 extra minutes.

Do I need to chill the dough? No, this dough doesn’t require chilling. You can bake it right away.

Can I make these cookies gluten-free? Yes, substitute the all-purpose flour with a gluten-free baking flour blend at a 1:1 ratio.