Pumpkin Chocolate Chip Cookies

The moment these cookies come out of the oven, your kitchen smells like fall in its coziest, sweetest form.

I remember the first time I made pumpkin chocolate chip cookies—it was a crisp October afternoon, and I had a tiny jar of pumpkin puree left in the fridge. I wasn’t sure how they’d turn out, but the moment I bit into that first warm, chewy cookie, I knew I had stumbled onto something magical. The pumpkin keeps the cookies soft and tender, while the chocolate chips melt into little pockets of gooey happiness. Honestly, these might just be the best pumpkin cookies you’ll ever taste.

What I love most about this recipe is how versatile it is. You can dress it up with a sprinkle of cinnamon sugar on top, or keep it simple and classic. It’s one of those fall cookie recipes that feel both special and comforting at the same time—perfect for sharing with friends over coffee or sneaking a few bites straight from the baking sheet (no judgment here!).

And let’s talk about texture. These are truly chewy pumpkin cookies. Each bite is soft, a little spongy from the pumpkin, with a gentle caramelized edge that gives just the right amount of chew. If you’ve been searching for pumpkin desserts that balance flavor and texture perfectly, this recipe hits every note. Between the warm spices, the rich chocolate, and the tender pumpkin, it’s a cookie you’ll want to make all season long.

Fall is the ultimate excuse to bake, and if you’ve been craving a cozy treat, these fall chocolate chip cookies will become a fast favorite. They’re not just dessert—they’re a moment of autumn in your hands, a reminder of chilly evenings, pumpkin-scented kitchens, and the little joys that make this season so special.

Why You’ll Love It

• Perfectly Chewy Every Time – These cookies are soft in the center with just the right amount of chew around the edges. Pumpkin puree keeps them tender, so they never dry out—even a day later!
• Warm Fall Flavors – Cinnamon, nutmeg, and pumpkin spice mingle with melty chocolate chips to create that unmistakable cozy fall taste. It’s like autumn captured in a cookie.
• Quick and Easy – No complicated steps here. Even if you’re juggling a busy week, these cookies come together in under 30 minutes, making them a stress-free seasonal treat.
• Versatile Fun – Add walnuts, pecans, or white chocolate chips if you like, or stick to the classic chocolate for a simple, crowd-pleasing favorite. Each batch can be tailored to your taste!
• Nostalgic Comfort – There’s something magical about the smell of pumpkin desserts baking in the oven. These cookies bring that cozy, “homey” feeling instantly—and they’re perfect for sharing with family or friends.

Ingredients

For the Cookies

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup semi-sweet chocolate chips

Ingredient Notes

• Pumpkin puree – I always use Libby’s canned pumpkin; it’s smooth and sweet without being watery, which keeps these cookies perfectly chewy.
• Brown sugar – Packed brown sugar is key for that soft, moist texture and caramel-like flavor. Don’t skip it!
• Spices – Cinnamon and nutmeg are essential, but a pinch of ginger adds a subtle warmth that makes these cookies taste like true fall chocolate chip cookies.
• Chocolate chips – Semi-sweet is my favorite, but feel free to mix in white or dark chocolate for a fun twist.
• Butter – Softened, not melted. It helps the cookies hold their shape while keeping them tender inside.

Kitchen Equipment Needed

• Mixing bowls – One large for wet ingredients, one medium for dry; I love glass bowls because they’re easy to see what you’re mixing.
• Measuring cups and spoons – Accurate measurements make all the difference for chewy pumpkin cookies.
• Hand or stand mixer – Makes creaming butter and sugar a breeze; I usually grab my trusty hand mixer for quick batches.
• Spatula – Perfect for folding in chocolate chips without overmixing.
• Baking sheet – A rimmed sheet works best to catch any drips; I line mine with parchment paper for easy cleanup.
• Cooling rack – Keeps cookies from getting soggy on the bottom and helps them cool evenly.
• Cookie scoop (optional) – For evenly sized cookies that bake perfectly; it’s my secret to uniform batches!

Instructions

1. Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Pro tip: If you’re baking multiple sheets, rotate them halfway through to ensure even baking.

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2. Mix Wet Ingredients

• In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar.
• Beat with a hand or stand mixer until light and fluffy, about 2–3 minutes.
• Add the egg, pumpkin puree, and vanilla extract. Mix until fully combined.
• Pro tip: Scrape down the sides of the bowl to make sure everything is incorporated evenly.

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3. Combine Dry Ingredients

• In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
• Whisk thoroughly to make sure the spices are evenly distributed.

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4. Mix Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients. Mix on low speed or fold gently with a spatula until just combined.
• Pro tip: Avoid overmixing here; it keeps the cookies soft and tender instead of dense.

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5. Fold in Chocolate Chips

• Add the chocolate chips and gently fold them into the dough with a spatula.
• Make sure they’re evenly distributed without breaking them up.

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6. Scoop and Bake

• Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12–14 minutes, or until the edges are set and the centers are still slightly soft.
• Pro tip: Cookies will continue to firm up as they cool, so don’t worry if they look a little underbaked in the middle.

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7. Cool and Enjoy

• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Enjoy warm with a cup of coffee or tea, or store in an airtight container for up to 4 days.

Tips and Tricks for Success

• Use room temperature butter – It creams better with sugar, giving you soft, chewy pumpkin cookies.
• Don’t overmix the dough – Overmixing can make cookies dense; fold gently until just combined.
• Chill if needed – If your dough feels too soft, chill for 20–30 minutes to help cookies hold their shape.
• Watch the baking time – 12–14 minutes is perfect; the centers should look slightly soft. Cookies continue to set as they cool.
• Rotate the baking sheet – Especially if you have hot spots in your oven, rotating halfway ensures even baking.

Ingredient Substitutions and Variations

• Butter – Can swap with coconut oil for a dairy-free option; adds a subtle coconut flavor.
• Flour – Whole wheat flour works, but use 1 cup minus 2 tablespoons for a lighter texture.
• Chocolate chips – Try white chocolate, milk chocolate, or even chopped dark chocolate chunks for variety.
• Spices – Add a pinch of cloves or allspice for extra warmth in your fall chocolate chip cookies.
• Pumpkin puree – Fresh pumpkin works, but cook and puree it first to get the same smooth consistency.

Serving Suggestions

• I love serving these pumpkin chocolate chip cookies warm with a big mug of spiced chai—it’s pure autumn comfort in every bite!
• They’re amazing paired with vanilla ice cream for a quick, cozy dessert that feels extra special.
• Snack them alongside a latte for a mid-morning treat; the chewy pumpkin cookies and coffee are a match made in heaven.
• Pack a few in a little tin for a sweet gift—friends and neighbors always rave about them!
• I sometimes crumble one over my morning oatmeal for a fun pumpkin-chocolate twist—it’s a treat that makes breakfast feel indulgent.

Storage and Reheating Instructions

• Room temperature – Store cookies in an airtight container for up to 4 days; they stay soft and chewy.
• Refrigeration – Can keep in the fridge for up to 1 week; bring to room temperature before serving for the best texture.
• Freezing – Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature.
• Reheating – Warm individual cookies in the microwave for 10–15 seconds to revive that fresh-baked softness.
• Dough storage – Cookie dough can be frozen before baking; scoop frozen dough onto a baking sheet and bake a few extra minutes.

Frequently Asked Questions

Can I make these cookies gluten-free?

Absolutely! Use a 1-to-1 gluten-free baking flour, and the cookies will turn out just as soft and chewy.

Can I use fresh pumpkin instead of canned?

Yes! Just roast and puree your pumpkin first. Make sure it’s smooth and not too watery for the best results.

How do I keep the cookies soft?

Don’t overbake them, and store in an airtight container. Warming them slightly before serving brings back that fresh-baked texture.

Can I freeze the dough?

Definitely! Scoop the dough onto a baking sheet and freeze. Bake from frozen, adding a minute or two to the usual baking time.

Can I add nuts or other mix-ins?

Yes! Chopped pecans, walnuts, or even white chocolate chips make a delicious twist on this fall cookie recipe.

How long do they last?

Stored properly, cookies stay soft at room temperature for about 4 days, or up to a week in the fridge. Frozen, they last for 3 months.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite ways to enjoy these pumpkin chocolate chip cookies.