Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with that wonderful fall flavor from pumpkin mixed with gooey chocolate chips. These cookies have a lovely balance of sweetness and a hint of warm spices that make them feel just right for any cozy day. The pumpkin keeps the cookies moist and tender, making each bite a little bit special.
I love making these cookies when the weather starts to cool down because the kitchen fills with such a comforting aroma of cinnamon and nutmeg. One of my favorite things is that you don’t have to wait for pumpkin season – canned pumpkin works perfectly and makes this recipe super easy to whip up anytime. Plus, the chocolate chips add just enough richness to make them extra delicious without being overpowering.
My favorite way to enjoy these cookies is fresh out of the oven with a glass of cold milk or a warm cup of tea. They’re great for sharing, whether it’s at a family gathering, a casual afternoon treat, or to give as a little homemade gift. I have to say they’ve never lasted very long around my house, and I’m pretty sure they’ll become one of your go-to cookie recipes, too!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. If you prefer fresh, roast and mash pumpkin until smooth, but make sure to drain excess water for best results.
Butter: I recommend unsalted butter for controlled saltiness, but you can use salted if that’s what’s on hand—just skip added salt in the recipe.
Flour: All-purpose flour works best here for structure. For a gluten-free version, try a 1-to-1 gluten-free baking blend, but the cookie texture might be slightly different.
Spices: Cinnamon, nutmeg, ginger, and cloves add warm flavor. You can skip cloves if you don’t like it or replace with a pinch of allspice or pumpkin pie spice mix for convenience.
Chocolate Chips: Semisweet chocolate chips balance well with pumpkin’s mild taste. Feel free to swap with milk or dark chocolate chips or even white chocolate for a twist.
How Do I Get Soft, Moist Cookies That Hold Their Shape?
Softness comes from the pumpkin puree and the right balance of wet and dry ingredients. Here’s how to nail it:
- Cream the butter and sugars well: This traps air and gives a light texture.
- Don’t overmix once you add flour: Mixing just until combined avoids tough cookies.
- Scoop uniform dough balls: Use a tablespoon or cookie scoop for even baking.
- Watch baking time closely: Pull cookies out when edges are set but centers remain soft to keep moisture inside.
- Cool on the sheet first: This helps the cookies finish cooking gently and hold their shape.
With these steps, you’ll get tender, chewy cookies every time, just like homemade favorites should be!
Equipment You’ll Need
- Mixing bowls – I find separate bowls for wet and dry ingredients make mixing easier.
- Electric hand or stand mixer – helps cream butter and sugars smoothly for a fluffy base.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Baking sheets – choose non-stick or line with parchment paper for easy removal.
- Cookie scoop or tablespoon – ensures uniform cookies and even baking.
- Cooling rack – lets cookies cool evenly and keeps them crispy on the bottom.
Flavor Variations & Add-Ins
- White chocolate chips instead of semisweet – for a sweeter, milder flavor that pairs beautifully with pumpkin.
- Chopped nuts (walnuts, pecans) – add crunch and richness, great with spices.
- Spice mix swap – replace cinnamon and nutmeg with pumpkin pie spice for a blended, warm flavor.
- Swirl in cream cheese or caramel before baking – for extra gooeyness and a gourmet touch.
Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1 to 1 1/2 cups semisweet chocolate chips
How Much Time Will You Need?
About 10 minutes to prepare your ingredients and mix the dough, then 12-15 minutes to bake each batch of cookies. Total time is roughly 30 minutes including cool down — perfect for a quick baking session!
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Mix the Wet Ingredients:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This helps give your cookies a nice texture. Then add in the egg, pumpkin puree, and vanilla extract. Mix until everything is combined well.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This makes sure your spices are evenly spread throughout the cookies.
4. Bring It All Together:
Slowly add the dry ingredient mix into the pumpkin mixture. Stir just until combined – don’t overmix as this can make your cookies tough. Then gently fold in most of the chocolate chips, saving a few to press on top of each cookie later.
5. Shape and Bake the Cookies:
Use a tablespoon or cookie scoop to drop rounded balls of dough onto your prepared baking sheets, putting about 2 inches of space between each one. Press a few chocolate chips on top if you’d like. Bake for 12 to 15 minutes, or until cookie edges look set but the middle is still soft.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes – this helps them firm up without breaking. Then transfer them to a wire rack to cool completely. Enjoy warm for melty chocolate or once cooled for a chewy treat. Store leftovers in an airtight container for up to a week.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast and mash fresh pumpkin until smooth, then drain any excess liquid before using. This helps maintain the right moisture level for the cookies.
Can I Substitute the Butter with Oil or Margarine?
Butter gives the best flavor and texture, but you can use margarine in equal amounts. Using oil might make the cookies greasier and less fluffy, so it’s not recommended.
How Should I Store Leftover Pumpkin Chocolate Chip Cookies?
Store them in an airtight container at room temperature for up to one week. You can also freeze the baked cookies for up to 3 months—just thaw at room temperature before enjoying.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts or pecans add a nice crunch. You can also mix in white chocolate chips or dried cranberries for extra flavor variety.
