Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are my favorite way to welcome the cozy flavors of fall into my kitchen. These cookies are soft, cake-like, and full of warm spices with just the right hint of pumpkin — all balanced by sweet chocolate chips in every bite. Whether I’m baking for the season or just want a treat that feels comforting, these cookies never fail to hit the spot.

Why You’ll Love This Recipe

I love these cookies for their soft, melt-in-my-mouth texture and how easy they are to whip up. They’re not too sweet, perfectly spiced, and the pumpkin keeps them moist for days. I don’t need a mixer, and they make my kitchen smell like fall. Plus, they’re great for sharing, lunchboxes, or enjoying with a warm cup of tea or coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pumpkin purée (not pumpkin pie filling)

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• Melted butter or oil

• All-purpose flour

• Baking soda

• Salt

• Ground cinnamon

• Pumpkin pie spice (or a mix of nutmeg, ginger, cloves)

• Semi-sweet chocolate chips

Directions

1. I preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, I whisk together the pumpkin purée, brown sugar, granulated sugar, melted butter, egg, and vanilla until smooth.

3. I stir in the flour, baking soda, salt, cinnamon, and pumpkin pie spice just until combined — careful not to overmix.

4. I fold in the chocolate chips evenly throughout the dough.

5. I scoop the dough onto the baking sheet using a spoon or cookie scoop, spacing them a couple of inches apart.

6. I bake for 10–12 minutes, until the cookies are set around the edges and soft in the center.

7. I let them cool on the sheet for a few minutes before transferring to a wire rack to finish cooling.

Servings and timing

This recipe makes about 24 cookies and takes around 30 minutes total — about 10 minutes for prep and 10–12 minutes to bake each batch. It’s ideal for fall baking, holiday cookie trays, or a sweet snack any time of year.

Variations

• I add chopped walnuts or pecans for crunch.

• I use white chocolate or dark chocolate chips for a different twist.

• I add a cream cheese glaze for a dessert-style upgrade.

• I swap in whole wheat flour for a slightly nuttier taste.

• I sprinkle the tops with flaky sea salt before baking for contrast.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They stay soft and moist thanks to the pumpkin. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. To enjoy again, I let them thaw at room temp or warm slightly in the microwave.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I use homemade pumpkin purée if I have it — just make sure it’s thick and not too watery. I drain extra moisture if needed.

Why are these cookies so soft?

Pumpkin adds moisture, making these cookies soft and fluffy. They’re more cake-like than crispy — which is exactly what I love about them.

Do I need to chill the dough?

Not for this recipe. The dough is ready to scoop and bake right after mixing, which makes it perfect for quick baking sessions.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of regular flour and get great results. Just make sure the blend includes a binder like xanthan gum.

What’s the best way to freeze them?

I freeze baked cookies in a single layer, then store them in a freezer bag. I also freeze unbaked dough balls and bake straight from frozen, adding 1–2 extra minutes to the baking time.

Conclusion

Pumpkin Chocolate Chip Cookies are the perfect blend of fall flavors and chocolatey goodness, all in a soft, comforting cookie. Easy to make and even easier to enjoy, these cookies bring a little warmth to any day. Whether I’m baking for a crowd or just for myself, this recipe always leaves the kitchen smelling amazing — and the cookie jar empty.

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