These Pumpkin Chocolate Chip Cookies are soft, chewy, and full of fall flavors! The pumpkin keeps the cookies moist and tender, while the chocolate chips add little pockets of melty sweetness that everyone loves. It’s a perfect twist on classic chocolate chip cookies with a cozy pumpkin touch.
I love baking these cookies when the air starts to feel crisp because they make the whole kitchen smell like autumn. I usually double the recipe because they disappear so fast when family and friends come over—they’re just that good! A little tip: chilling the dough helps the flavors develop even more, and the cookies hold their shape better.
These cookies are great with a glass of cold milk or a warm cup of tea. I often pack a few in a lunchbox or bring them to gatherings because they’re always a crowd-pleaser. Whether you’re feeling fall vibes or just craving a delicious treat, these pumpkin chocolate chip cookies hit the spot every time.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for moisture and flavor. Avoid pumpkin pie filling since it has added sugar and spices. You can swap with homemade pumpkin puree or mashed sweet potato for a twist.
Butter: Softened unsalted butter adds richness and tenderness. You can substitute with margarine or coconut oil if needed, but the texture might shift slightly.
Flour: All-purpose flour gives structure here. For a gluten-free version, try a 1:1 gluten-free flour blend but check for changes in texture.
Spices: Cinnamon, nutmeg, ginger, and cloves create that warm fall flavor. Adjust the spices based on what you have or prefer—like pumpkin pie spice as an easy substitute.
Chocolate Chips: Semi-sweet is classic, but you can use dark, milk, or white chocolate chips. I like dark chocolate for a deeper contrast to the pumpkin.
How Do You Make Soft, Chewy Pumpkin Cookies That Don’t Spread Too Much?
The key is balancing moisture and flour while not overmixing. Here’s how I do it:
- Cream the butter and sugars well until fluffy. It traps air and helps with texture.
- Add wet ingredients like pumpkin and egg slowly for even mixing.
- Whisk dry ingredients separately and gently fold them in to avoid tough cookies from too much gluten.
- Don’t overmix—mix just until combined to keep cookies tender.
- Chill the dough if time allows; it firms up the fat and stops cookies from spreading too thin.
- Space dough balls well on the tray to prevent sticking.
- Bake until edges are set but centers look slightly soft. They’ll firm up as they cool but stay chewy.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to comfortably combine all the ingredients without spilling.
- Electric hand or stand mixer – makes creaming the butter and sugars quick and smooth.
- Whisk – for mixing dry ingredients evenly without lumps.
- Measuring cups and spoons – for accurate measurements of pumpkin, sugars, and spices.
- Silicone spatula – helps fold in the chocolate chips gently.
- Baking sheets – use sturdy ones that handle high heat well.
- Parchment paper or silicone baking mats – keeps cookies from sticking and makes cleanup easier.
- Cookie scoop or tablespoon – for evenly sized dough balls so cookies bake uniformly.
- Cooling rack – cool cookies evenly and prevent them from softening too quickly.
Flavor Variations & Add-Ins
- White chocolate chips instead of semi-sweet—adds a sweeter, milder flavor that pairs nicely with pumpkin.
- Add chopped walnuts or pecans—introduces crunch and richness to the cookies.
- Sprinkle a pinch of sea salt on top before baking—enhances the sweetness and spices.
- Mix in a teaspoon of pumpkin pie spice—amplifies warm fall flavors with less effort.
Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 1/2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Adding a few extra minutes for cooling, you’ll have delicious pumpkin chocolate chip cookies ready in just 30 minutes from start to finish!
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats so the cookies don’t stick and clean-up is easy.
2. Mix Wet Ingredients:
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then beat in the egg. Next, add the pumpkin puree and vanilla extract, mixing until everything is smooth and combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This helps spread the spices evenly throughout your cookies.
4. Bring It All Together:
Gradually add the dry ingredient mix into your wet pumpkin mixture. Stir gently and just until combined—don’t overmix, or your cookies may become tough. Fold in the chocolate chips evenly with a spatula.
5. Scoop and Bake:
Drop rounded spoonfuls of cookie dough (about a tablespoon each) onto the prepared baking sheets. Make sure to space them about 2 inches apart so they have enough room to spread.
Bake for 12 to 15 minutes. The edges should look light golden, and the centers will be set but still soft.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes—this helps them set up perfectly. Then transfer them to a wire rack to finish cooling. Enjoy warm, or store in an airtight container for 3 to 4 days to keep them fresh.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Just roast and puree fresh pumpkin until smooth. Make sure to drain any excess liquid to avoid soggy dough. Use the same amount as canned pumpkin.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the fridge for up to 48 hours. Chilling helps the flavors deepen and prevents the cookies from spreading too much when baked.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze them in a sealed bag for up to 3 months and thaw before enjoying.
Can I Substitute the Chocolate Chips?
Definitely! You can use white chocolate chips, dark chocolate chips, or even chopped chocolate bars. Nuts or dried fruit also make tasty add-ins.