Pumpkin Chocolate Chip Cookies are a delightful treat where soft, cake-like pumpkin dough meets sweet, melty chocolate chips. These cookies have a gentle spice that hints of cinnamon and nutmeg, making them perfect for cozy fall days or anytime you want a little autumn comfort in a bite.
I love making these cookies when the pumpkin season rolls around because the pumpkin keeps them moist and tender, while the chocolate chips add just the right amount of sweetness to balance the pumpkin’s warmth. I find that chilling the dough before baking helps the flavors really come together and gives the cookies a nice texture.
These cookies are great fresh out of the oven with a glass of cold milk or a warm cup of tea. I often share them with friends and family during the holidays, and they always disappear fast—there’s just something so cozy and satisfying about pumpkin and chocolate in cookie form!
Key Ingredients & Substitutions for Pumpkin Chocolate Chip Cookies
Pumpkin Puree: Use plain pumpkin puree, not pie filling, for the best flavor and texture. You can substitute with canned sweet potato puree if needed.
Butter: Unsalted and softened butter cream easily with sugars, creating lovely cookie texture. For dairy-free, try vegan butter or coconut oil.
Spices: Cinnamon, nutmeg, ginger, and cloves add warm fall flavor. Adjust or omit cloves if you prefer less spice.
Chocolate Chips: Semisweet is classic; you can use milk, dark, or even white chocolate chips depending on your taste. I like semi or dark for balance.
Flour: All-purpose flour works best here. For gluten-free, swap with a gluten-free flour blend, but results may vary slightly.
How Do You Get Soft, But Not Soggy, Pumpkin Chocolate Chip Cookies?
The key is balancing moisture from the pumpkin with dry ingredients and baking time. Here’s how I do it:
- Softened Butter & Sugars: Cream butter and sugars until light, trapping air for fluffiness.
- Don’t Overmix: When adding flour and spices, gently fold to keep cookies tender.
- Chill Dough (optional): For thicker cookies, chill dough 30 minutes before baking to prevent spreading.
- Bake Carefully: Remove when edges are firm but centers look slightly soft to keep them moist.
- Cool on Baking Sheet: Let cookies cool for 5 minutes on sheet so they set up before moving.
These steps help you get that perfect soft, cakey cookie with melty chocolate and just the right pumpkin spice taste.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming and mixing ingredients easily.
- Hand or stand mixer – makes creaming butter and sugars faster and smoother.
- Measuring cups and spoons – for accurate ingredient measurement.
- Rubber spatula – to fold in chocolate chips without crushing them.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Baking sheets – sturdy and flat for even baking.
- Cooling rack – helps cookies cool quickly and keeps bottoms crisp.
Flavor Variations & Add-Ins
- White chocolate chips – for a sweeter, creamier twist that pairs well with pumpkin’s spice.
- Chopped nuts (like pecans or walnuts) – add crunch and extra flavor for some texture contrast.
- Dried cranberries – provide a tart burst that balances the sweetness.
- Spice boost – add extra cinnamon or pumpkin pie spice for a more intense flavor.
How to Make Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 2 cups semisweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
Time Needed:
This recipe takes about 15 minutes to prepare, plus 12-15 minutes to bake. Allow an extra 5 minutes for cooling before enjoying your fresh pumpkin chocolate chip cookies!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easy.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then, beat in the egg, pumpkin puree, and vanilla extract until everything is fully combined and smooth.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if using).
4. Bring It All Together:
Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until combined. Avoid overmixing to keep the cookies tender. Fold in the chocolate chips evenly throughout the dough.
5. Shape and Bake the Cookies:
Scoop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. For a pretty finish, press a few extra chocolate chips on top of each cookie and lightly sprinkle with flaky sea salt if you like.
Bake for 12-15 minutes, or until the edges are set but the centers still look a little soft.
6. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely or enjoy them warm to savor their soft, melty chocolate goodness!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, not pumpkin pie filling, because filling contains added sugars and spices that can alter the taste and texture of your cookies.
How Should I Store Leftover Pumpkin Chocolate Chip Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. Thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Yes! Refrigerate the dough for up to 48 hours before baking to enhance the flavors and help control spreading. Let the dough come to room temperature slightly before scooping.
What Can I Substitute for Butter or Eggs?
You can try using dairy-free butter alternatives for a vegan option, and replace one egg with 1/4 cup unsweetened applesauce or a flax egg (1 tbsp flaxseed meal + 3 tbsp water) to keep cookies moist and tender.
