- If you search for the smell of fall in a cookie, this is it. These pumpkin chocolate chip cookies come out soft in the middle, lightly spiced, and full of melted chocolate. These easy pumpkin chocolate chip cookies bake in about twenty minutes with pantry staples, which makes them a good pick for a weekday evening or a weekend baking session. I make them every year as soon as the weather turns.
I am Ava from RecipesOfDay, and this is the pumpkin chocolate chip cookie recipe I keep coming back to. The pumpkin keeps the dough moist, the chocolate balances the warm spice, and the finished cookie tastes like autumn without being heavy. You can serve these pumpkin chocolate chip cookies at a Halloween party, pack them for lunchboxes, or keep a batch in the freezer for when a craving hits.
Pumpkin season is short, so I like to make the most of it. These soft pumpkin chocolate chip cookies pair well with other fall favorites on the site, like these easy mini pumpkin pies or a batch of the best cinnamon rolls ever.
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Why You Will Love These Cookies
These cookies are soft rather than crispy. The pumpkin puree adds moisture, so the centers stay tender for days. The recipe uses one bowl and no mixer, which keeps the cleanup short. The pumpkin spice is warm but mild enough that picky eaters will still reach for the chocolate.
Pumpkin also does something nice to the texture. It makes the crumb tender and slightly cakey, closer to a soft bakery cookie than a crisp one. If you usually bake the classic chocolate chip cookie, this pumpkin chocolate chip cookies recipe is a fun seasonal twist on the same idea.
Ingredients for Pumpkin Chocolate Chip Cookies
Here is everything you need for about twenty-four cookies.
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups semisweet chocolate chips
Canned pumpkin puree is the safest choice here because it has a steady moisture level. Fresh pumpkin puree can work, but it often holds more water and makes the dough sticky. If you want to learn more about pumpkin as an ingredient, the USDA keeps a useful nutrition reference for canned pumpkin.
How to Make Pumpkin Chocolate Chip Cookies
Preheat the oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt in a medium bowl. In a large bowl, beat the softened butter with both sugars until light. Beat in the egg and vanilla, then the pumpkin puree until the mixture is smooth.
Stir the dry ingredients into the wet until just combined, then fold in the chocolate chips. The dough will be soft and a little sticky. Drop rounded tablespoons onto the prepared sheets, leaving about two inches between the cookies. Bake for ten to twelve minutes, until the edges look set and the tops feel dry. Let the cookies cool on the sheet for five minutes before moving them to a rack.
The finished batch of pumpkin chocolate chip cookies should be puffed, golden at the edges, and soft in the center. They firm up a little as they cool, so it is better to pull them out a minute early than to leave them in too long.
Pumpkin Cookie Dough Tips
Because pumpkin adds so much moisture, the dough is stickier than a regular cookie dough. That is normal. Chilling the dough for twenty minutes before scooping makes it easier to handle and helps the cookies hold their shape.
Use a cookie scoop for even sizes, and keep the butter soft rather than melted. Melted butter makes the cookies spread too thin. If the dough feels too loose after mixing, rest it in the fridge for a short while and the flour will absorb some of the moisture.
How to Serve
These soft pumpkin chocolate chip cookies taste great slightly warm with a glass of milk. For a holiday table, stack them on a platter with other fall treats or add a small drizzle of white chocolate over the top. They also hold up well in a lunchbox the next day.
If you are putting together a dessert spread, these cookies sit happily next to a pan of easy strawberry cinnamon rolls or a plate of sourdough chocolate chip cookies.
How to Store and Freeze
Keep the cookies in an airtight container at room temperature for up to four days. They freeze well too. Scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the time.
You can also freeze the baked cookies. Lay them in a single layer in a freezer bag and they will keep for about two months. Thaw them at room temperature or warm them for a few seconds in the microwave.
Variations
Swap the semisweet chocolate for white chocolate chips to let the pumpkin spice stand out. Add a half cup of chopped pecans or walnuts for crunch. For a dairy-free version, use a plant-based butter and dairy-free chocolate. You can also roll the dough balls in a little cinnamon sugar before baking.
The recipe is forgiving. If you only have dark chocolate chips, use those. If you like a stronger spice, add an extra half teaspoon of cinnamon. King Arthur Baking has a helpful guide to baking with pumpkin puree if you want to try fresh pumpkin. The cookie base stays the same and the flavor shifts with what you add.
FAQs
Why are my pumpkin chocolate chip cookies too soft or flat? Pumpkin adds a lot of moisture, so the dough can spread. Chilling the dough for twenty minutes and using canned puree instead of fresh usually fixes it.
Can I use fresh pumpkin puree? Yes, but drain it well. Fresh puree holds more water and can make the cookies too sticky. Blot it with a paper towel before mixing.
Can I skip the chocolate chips? Sure. The cookies are still good plain, or you can swap in raisins, toffee bits, or dried cranberries.
How long do these cookies stay soft? Stored in an airtight container, they stay soft for about four days. The pumpkin keeps them moist longer than a plain cookie would.
Conclusion
These pumpkin chocolate chip cookies are the kind of recipe you make once and then remember when the fall months roll around. They are simple, soft, and reliable. Bake a batch this weekend and see how fast the pan empties.
For more seasonal baking, try the mini pumpkin pies on the site or the classic chocolate chip cookie recipe for a year-round staple.
