Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with pumpkin flavor and melty chocolate chips in every bite. These cookies feel like a perfect autumn treat, combining the warmth of pumpkin with the sweetness of chocolate. The texture is just right—not too cakey, not too crisp, and always so satisfying.
I love making these when the weather starts to cool down because the pumpkin adds a little extra moisture and tenderness to the dough. Plus, the chocolate chips melt beautifully, making each cookie feel like a cozy hug. I always find myself sneaking just one more because they’re truly that good.
My favorite way to enjoy these cookies is fresh from the oven with a cold glass of milk or a hot cup of coffee. They’re also great for sharing at pumpkin patch gatherings or holiday parties. Honestly, these cookies bring a little joy and sweetness to any day, and I hope you enjoy baking and eating them as much as I do!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works best for consistency and flavor. If you want to use fresh pumpkin, roast and puree it first, but it’s a bit more watery so reduce other liquids slightly.
Brown and Granulated Sugar: The brown sugar adds moisture and a slight caramel flavor, while granulated sugar gives crisp edges. You can swap half the brown sugar for coconut sugar for a deeper flavor.
Butter: Unsalted and softened butter helps with creamy dough and rich taste. You can use margarine or coconut oil but expect slight texture changes.
Spices (Cinnamon, Nutmeg, Ginger): These warm spices bring pumpkin cookies to life. If you don’t have ground ginger, a pinch of ground cloves or allspice works well.
Chocolate Chips: Semisweet chips balance sweetness with the pumpkin flavor. Dark or milk chocolate chips are fine substitutes based on your preference.
How Can I Make Sure My Pumpkin Cookies Stay Soft and Chewy?
Keeping these cookies soft is all about the right mix and baking time. Here’s what helps:
- Use enough pumpkin puree—this adds moisture that keeps cookies tender.
- Don’t overmix the dough; stop when flour is just combined. Overmixing makes cookies tougher.
- Bake at 350°F (175°C) and watch time closely. Take them out when edges are set but centers are soft.
- Let cookies cool on the baking sheet before transferring. This helps them finish baking gently without drying out.
Following these tips means your cookies will stay soft, with just the right chewiness, and full of that pumpkin-chocolate goodness.
Equipment You’ll Need
- Mixing bowls – I use these to combine ingredients easily and keep everything organized.
- Electric hand or stand mixer – makes creaming butter and sugars quick and smooth.
- Measuring cups and spoons – essential for accurate ingredient amounts, for the best results.
- Rubber spatula – helps scrape down the sides of bowls and fold in chocolate chips gently.
- Baking sheet – a flat surface for baking the cookies evenly; try to use one with a textured bottom for even browning.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Nuts: Add chopped pecans or walnuts for crunch, especially nice with pumpkin flavor.
- Spice Mix: Swap cinnamon and nutmeg for pumpkin pie spice to create a cozy, balanced spice flavor.
- White Chocolate Chips: Replace or mix with semi-sweet for a sweeter, milder chocolate variation.
- Dried Cranberries: Stir in for a tart fruit contrast that pairs beautifully with pumpkin and chocolate.
How to Make Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ⅔ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 ½ cups semisweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow an extra 5 minutes for cooling before enjoying your delicious cookies.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
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 smooth and well combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. This helps evenly distribute the spices and leavening.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet pumpkin mixture. Stir gently and mix just until no flour streaks remain – don’t overmix to keep cookies tender.
5. Add the Chocolate Chips:
Fold in the chocolate chips carefully so they spread evenly throughout the dough.
6. Shape and Bake the Cookies:
Drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading. Bake them for 10 to 12 minutes until the edges are set and the centers look a little soft.
7. Cool and Enjoy!
Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy your cozy pumpkin chocolate chip cookies!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin?
Yes! If using fresh pumpkin, roast and puree it first, then drain any excess liquid to avoid making the dough too wet. This helps maintain the right cookie texture.
How Do I Store These Cookies to Keep Them Soft?
Store cooled cookies in an airtight container at room temperature for up to 3-4 days. Adding a slice of bread inside the container helps retain moisture and keeps cookies soft longer.
Can I Substitute Chocolate Chips with Something Else?
Absolutely! You can swap chocolate chips for chunks, white chocolate chips, or even dried cranberries or chopped nuts for a different flavor and texture.
Can I Freeze Pumpkin Chocolate Chip Cookie Dough?
Yes, you can freeze the dough! Scoop it into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a couple extra minutes to the baking time.
