Nothing says fall quite like the smell of pumpkin and spices wafting through your kitchen — and these Pumpkin Chocolate Chip Cookies deliver all that autumn magic in every bite.
Soft, moist, and perfectly spiced, these cookies combine real pumpkin puree with brown sugar, cinnamon, and melty chocolate chips to create a cookie that’s both comforting and irresistible.
They’re like little bites of pumpkin bread meets classic chocolate chip cookie — cozy, chewy, and impossible to stop eating. Whether you bake them for a fall gathering, a Thanksgiving dessert table, or just a quiet afternoon treat, these cookies are guaranteed to bring a taste of the season to your day.
Why You’ll Love These Pumpkin Chocolate Chip Cookies
- Soft, chewy, and cake-like — the perfect fall texture.
- Bursting with pumpkin flavor and warm autumn spices.
- Simple ingredients you already have in your pantry.
- Perfect for gifting or holiday baking.
- Make-ahead friendly — the dough chills beautifully!
Why You Should Try This Recipe
These cookies capture everything you love about fall in one bite. Unlike dry pumpkin cookies, this recipe keeps them moist and soft thanks to real pumpkin puree and brown sugar. The cinnamon and nutmeg add warmth, while the chocolate chips balance it all with sweetness and depth.
They’re quick to mix, bake beautifully, and stay fresh for days — making them perfect for cozy weekends, bake sales, or coffee breaks.
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
How to Make Pumpkin Chocolate Chip Cookies (Step by Step)
Step 1: Preheat the oven
Preheat to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Cream the butter and sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until light and creamy — about 2–3 minutes.
Step 3: Add the wet ingredients
Mix in the pumpkin puree and vanilla until smooth and well combined.
Step 4: Combine the dry ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Step 5: Mix wet and dry ingredients
Gradually add the dry ingredients to the wet mixture. Stir until just combined — do not overmix.
Step 6: Fold in the chocolate chips
Gently stir in the chocolate chips until evenly distributed.
Step 7: Scoop and bake
Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 11–13 minutes, or until edges are lightly golden and centers are just set.
Step 8: Cool and enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Tips for the Best Pumpkin Chocolate Chip Cookies
- Use real pumpkin puree — not pumpkin pie filling (too sweet).
- Don’t skip chilling — if your dough feels sticky, chill for 30 minutes.
- Measure your flour properly — spoon and level, don’t pack.
- Use room temperature butter — for perfect creaming.
- Add more spice — if you like extra warmth, double the cinnamon.
- Don’t overbake — they’ll continue cooking as they cool.
- Line with parchment paper — helps cookies bake evenly.
- Try mini chocolate chips — for more even chocolate distribution.
- Add walnuts or pecans — for a nutty crunch.
- Store correctly — in an airtight container to stay soft for days.
Variations & Substitutions
- White Chocolate Pumpkin Cookies: Swap chocolate chips for white chocolate.
- Spiced Pumpkin Cookies: Add cloves or pumpkin pie spice mix.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan Version: Replace butter with vegan butter and egg with ¼ cup pumpkin puree.
- Healthy Twist: Substitute half the butter with applesauce.
- Oatmeal Pumpkin Cookies: Add ½ cup rolled oats for texture.
- Stuffed Cookies: Add a dollop of Nutella or cream cheese in the center before baking.
- Dark Chocolate Version: Use dark chocolate chunks for an intense flavor.
- Pumpkin S’mores Cookies: Add marshmallow bits and graham cracker pieces.
- Cranberry Pumpkin Cookies: Stir in dried cranberries for a festive touch.
What to Serve With Pumpkin Chocolate Chip Cookies
- Hot coffee, latte, or chai tea
- Cold milk or pumpkin spice milkshake
- Vanilla or caramel ice cream
- Hot apple cider
- Whipped cream for dipping
Storage & Reheating Tips
To Store:
Keep in an airtight container at room temperature for up to 5 days.
To Freeze Dough:
Scoop cookie dough balls onto a tray, freeze until solid, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 2 extra minutes.
To Freeze Baked Cookies:
Wrap cooled cookies in plastic wrap and freeze up to 3 months.
To Reheat:
Warm in the microwave for 10 seconds to restore that soft, gooey texture.
Recipe FAQs
Can I use fresh pumpkin puree?
Yes — just make sure to strain excess moisture for best texture.
Why are my cookies cakey?
Pumpkin adds moisture — don’t overmix, and chill the dough before baking.
Can I make them vegan?
Absolutely — use vegan butter and dairy-free chocolate chips.
Can I add nuts?
Yes, walnuts, pecans, or almonds pair beautifully.
Can I double the batch?
Definitely — they freeze and store very well.
Can I skip the spices?
You can, but they bring the cozy fall flavor that makes these cookies shine.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free baking flour.
Can I make them smaller or larger?
Yes — adjust baking time (smaller = 9 minutes, larger = 14 minutes).
Do they harden after baking?
They stay soft and chewy if stored properly.
Can I use white chocolate instead?
Yes, it pairs beautifully with pumpkin!
Final Thoughts
These Pumpkin Chocolate Chip Cookies are everything fall dreams are made of — soft, cozy, and perfectly spiced with melty chocolate in every bite. They’re easy enough for weeknight baking yet special enough to share during the holidays.
Whether you’re curling up with a mug of coffee or baking a batch for friends, these cookies bring that warm, comforting flavor of pumpkin season straight to your kitchen.