There’s nothing quite like the scent of warm spices drifting through your kitchen on a crisp autumn day. And when that comforting aroma comes from a tray of Pumpkin Chocolate Chip Cookies, you know fall has officially arrived 🍂. These cookies are the perfect blend of spiced pumpkin flavor, rich chocolate chips, and soft, chewy texture — an irresistible combination you’ll want to bake again and again.
In this article, we’re diving into the ultimate Pumpkin Chocolate Chip Cookies recipe. You’ll learn tips for the best texture, substitutions, storage hacks, and even answers to frequently asked questions. Let’s get baking!
Why You’ll Love These Cookies 🍪
Ultra-soft and chewy thanks to real pumpkin puree
Warmly spiced with cinnamon, nutmeg, and cloves
Studded with melty chocolate chips in every bite
No chilling required – bake them right away!
Perfect for fall gatherings, bake sales, or just cozy weekends at home
🧁 Ingredients You’ll Need
Here’s what goes into these delicious cookies:
Dry Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger (optional for added warmth)
Wet Ingredients:
1 cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
¾ cup pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract
Add-ins:
1 ½ cups semi-sweet chocolate chips (or dark chocolate if preferred)
Optional: ½ cup chopped walnuts or pecans
🥣 How to Make Pumpkin Chocolate Chip Cookies
Let’s walk through the step-by-step instructions to make these fall favorites.
🧼 Step 1: Prep Your Oven & Ingredients
Preheat your oven to 350°F (175°C)
Line baking sheets with parchment paper
Make sure the butter is soft and the egg is at room temperature
🥄 Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking soda
Baking powder
Salt
All your spices (cinnamon, nutmeg, cloves, and optional ginger)
This step ensures your spices are evenly distributed.
🧈 Step 3: Cream the Butter & Sugars
In a large bowl, use a hand or stand mixer to beat:
Butter
Brown sugar
Granulated sugar
Mix for 2-3 minutes until light and fluffy.
🎃 Step 4: Add Pumpkin, Egg & Vanilla
Add the pumpkin puree, egg, and vanilla to the butter mixture.
Mix until smooth. Don’t worry if it looks slightly curdled — that’s normal.
🥣 Step 5: Combine Wet & Dry
Gradually add the dry ingredients to the wet mixture.
Stir until just combined – do not overmix.
🍫 Step 6: Add Chocolate Chips
Fold in the chocolate chips (and nuts, if using).
The dough will be soft, but that’s exactly how it should be.
🔥 Step 7: Bake the Cookies
Scoop rounded tablespoons of dough onto the prepared baking sheet
Space about 2 inches apart
Bake for 10–12 minutes until the edges are set and the tops look slightly puffy
❄️ Step 8: Cool & Enjoy
Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Eat warm or store for later!
🍁 Tips for Success
📏 Measuring Pumpkin
Use a dry measuring cup and level off the pumpkin puree with a flat edge to avoid excess moisture.
🧈 Butter Temperature
Room temp butter (soft but not melted) creates the perfect creamy base.
❄️ No Chilling?
Nope! These cookies are soft and chewy without chilling, but if you want even puffier cookies, you can chill for 30 minutes.
🧊 Storage & Freezing
Storing
Store in an airtight container at room temp for up to 5 days
Place parchment between layers to prevent sticking
Freezing
Freeze baked cookies for up to 3 months
Or freeze unbaked dough balls and bake straight from frozen — just add 1–2 minutes to the bake time
🍫 Variations to Try
Swap the Chips:
White chocolate
Dark chocolate
Butterscotch chips
Add Texture:
Chopped pecans or walnuts
A sprinkle of flaky sea salt on top
Make Them Mini:
Use a teaspoon-sized scoop for bite-sized cookies — perfect for parties or gifting!
🍂 Perfect Occasions for These Cookies
Thanksgiving dessert trays
Fall potlucks
After-school snacks
Bake sales
Cozy Netflix nights
You can even gift them in a cute fall-themed tin with a handwritten tag. 🎁
❓ FAQs About Pumpkin Chocolate Chip Cookies
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling is pre-sweetened and spiced. Use pure pumpkin puree for accurate flavor and texture.
Why are my cookies cakey instead of chewy?
Too much pumpkin or overmixing the batter can lead to a cakey texture. Measure carefully and avoid overmixing.
Can I make these cookies gluten-free?
Yes! Substitute with a 1:1 gluten-free all-purpose flour blend. Add ½ teaspoon xanthan gum if your blend doesn’t include it.
Can I use coconut oil instead of butter?
You can, but it will slightly change the texture. Use solid (not melted) coconut oil for best results.
Do these cookies need to be refrigerated?
Not unless you want to extend their freshness beyond 5 days. Room temp is fine for short-term storage.
How do I keep cookies soft after baking?
Store them with a slice of bread in the container. The moisture from the bread keeps cookies soft longer.
🌟 Final Thoughts
These Pumpkin Chocolate Chip Cookies are the essence of autumn comfort — soft, warm, and wonderfully spiced. Whether you’re sipping cider, cozying up by the fire, or prepping for a bake sale, these cookies will earn rave reviews every single time.
So grab your apron and a can of pumpkin, and get ready to bake a batch (or two) of the softest, chewiest, most flavor-packed fall cookies ever!
🍪 Related Recipes You’ll Love
Pumpkin Cream Cheese Muffins – Soft, Moist & Irresistible!
Maple Glazed Pumpkin Bread
Soft Ginger Molasses Cookies
