Pumpkin Chocolate Chip Cookies are a delightful fall treat that combines soft, moist pumpkin goodness with melting pockets of sweet chocolate chips. These cookies have a tender texture and just the right amount of spice, making them feel warm and cozy with every bite.
I love making these cookies when the weather starts to turn chilly because the pumpkin keeps them soft and chewy for days. Adding chocolate chips is my favorite twist—it makes the perfect balance between sweet and a little touch of richness. I usually add a sprinkle of cinnamon and nutmeg to give them that classic seasonal flavor that everyone loves.
These cookies are great for packing in a lunchbox, sharing with friends, or enjoying with a glass of milk or a cup of tea. I often make a big batch and find myself sneaking a couple as soon as they come out of the oven. They’re easy to make and always bring a smile, whether you’re having them at a cozy gathering or just as a little pick-me-up for yourself.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not pie filling. It gives natural moisture and flavor. If you don’t have pumpkin, mashed sweet potatoes or canned butternut squash make good swaps.
Brown Sugar: Light brown sugar adds moisture and a mild molasses flavor. You can substitute with coconut sugar for a less sweet, slightly different taste.
Butter: Softened unsalted butter gives richness and softness. For a dairy-free option, try coconut oil or vegan butter, but this will slightly change the texture.
Spices: Cinnamon and nutmeg are classic pumpkin spices. If you like, add or remove cloves and ginger depending on your preference.
Chocolate Chips: Semi-sweet chocolate chips are standard, but feel free to use dark chocolate, white chocolate, or even butterscotch chips for variation.
How Do I Get Soft, Chewy Pumpkin Chocolate Chip Cookies?
To achieve soft and chewy cookies packed with flavor, follow these tips:
- Don’t overmix: Combine the flour with your wet ingredients gently. Overmixing develops gluten and makes cookies tough.
- Use brown sugar: It locks in moisture and keeps cookies soft longer.
- Watch your baking time: Bake until edges are set but centers are still slightly soft. Cookies firm up as they cool.
- Let them cool on the baking sheet: This lets the bottoms finish cooking without getting hard.
These small steps make a big difference in cookie texture and flavor. I always enjoy their gooey chocolate and tender crumb!
Equipment You’ll Need
- Mixing bowls – I recommend a large bowl for mixing everything easily and a smaller one for whisking your dry ingredients.
- Electric hand or stand mixer – makes creaming the butter and sugar smoother and faster.
- Rubber spatula – perfect for folding in the chocolate chips without breaking them up.
- Baking sheets – a flat, sturdy pan to hold the cookies as they bake, ideally with a non-stick lining or parchment paper.
- Measuring cups and spoons – accurate measurement helps keep the cookies consistent every time.
- Cooling rack – I like to cool cookies on a wire rack; it helps keep them from getting soggy.
Flavor Variations & Add-Ins
- White chocolate chips: Swap the semi-sweet chips for a sweeter, creamy flavor that pairs beautifully with pumpkin.
- Add nuts: Chopped walnuts or pecans add crunch and richness—perfect if you love a little texture.
- Spice it up: Mix in a pinch of allspice, cardamom, or extra ginger to intensify the fall flavors.
- Cheesecake swirls: Swirl in some cream cheese before baking for a tangy twist.
How to Make Pumpkin Chocolate Chip Cookies?
Ingredients You’ll Need:
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) packed light brown sugar
- 1/2 cup (115g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) 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
- 1/4 teaspoon ground cloves (optional)
- 1 1/2 to 2 cups (270-360g) semi-sweet chocolate chips or chunks
Time Needed:
This recipe takes about 10 minutes to prepare and 10-12 minutes to bake. Allow an extra 5 minutes for cooling on the baking sheet before moving the cookies to a wire rack.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy. Then, beat in the egg followed by the pumpkin puree and vanilla extract. Stir everything until it’s well combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
4. Bring the Dough Together:
Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until everything is just combined — be careful not to overmix. Then fold in the chocolate chips or chunks evenly.
5. Shape and Bake Cookies:
Scoop tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each. Bake in your preheated oven for 10-12 minutes, until the edges look set but the centers still appear soft. Remember, the cookies will firm up as they cool.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your warm, moist, and delicious pumpkin chocolate chip cookies! Store any leftovers in an airtight container to keep them fresh for several days.
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling, as the latter contains added spices and sweeteners that can alter the flavor and texture of your cookies.
Can I Substitute Chocolate Chips with Something Else?
Absolutely! You can use white chocolate chips, butterscotch chips, or even chopped nuts for added crunch and flavor.
How Should I Store Leftover Pumpkin Chocolate Chip Cookies?
Store them in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months and thaw before enjoying.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. This can even enhance the flavor and texture of the cookies.
