Pumpkin Chocolate Chip Cookies

There’s something magical about the combination of pumpkin and chocolate — especially when it comes together in a soft, chewy cookie. I created this recipe one autumn evening when the air had just begun to turn crisp, and I was craving something cozy and comforting, but with a little chocolatey indulgence. Pumpkin pie wasn’t quite the vibe — I wanted something handheld, something shareable, and something that would make the whole kitchen smell like fall.

And so, these pumpkin chocolate chip cookies were born. They’re the kind of cookies you bake for a fall bake sale, a cozy movie night, or just because the leaves are changing and you’re feeling festive.

If you’ve ever struggled to find a pumpkin cookie that’s not too cakey, but still soft and full of flavor — read on. This recipe might just become your new fall favorite.

Why I Love This Recipe

There’s something nostalgic and heartwarming about the scent of pumpkin spice wafting from the oven. But what makes these cookies truly special is their texture — they’re not your average airy pumpkin cookies. Instead, they’re chewy around the edges, soft in the middle, and studded with just the right amount of melty chocolate chips.

What sets this recipe apart is how it balances moisture and structure. Pumpkin purée can often make baked goods overly cakey, but this cookie is dense enough to bite into with satisfaction. I use just enough flour, a touch of cornstarch, and a balance of brown and white sugar to achieve that ideal cookie texture.

And then there’s the flavor. Think rich pumpkin pie spices — cinnamon, nutmeg, ginger, and clove — dancing with smooth, semi-sweet chocolate. It’s like fall in every bite, only better, because it includes chocolate.

People make this recipe not only because it’s delicious, but because it feels like home. It brings comfort and joy in a way only homemade cookies can. Whether you’re baking a batch to gift, to impress at a potluck, or to treat yourself on a chilly day, these cookies never disappoint.

Ingredients for Pumpkin Chocolate Chip Cookies

If you’re already salivating, you’re not alone — the ingredient list for these cookies reads like a cozy fall dream.

Here’s what you’ll need to bring these cookies to life:

Pumpkin Purée
Make sure you’re using 100% pure pumpkin, not pumpkin pie filling. The filling has added sugar and spices which can throw off the flavor and texture.

Brown Sugar and White Sugar
The brown sugar adds moisture and a slight molasses undertone, while the white sugar helps achieve those beautiful golden edges.

Melted Butter
Using melted butter adds to the chewy texture. Unsalted is best so you can control the salt level.

Egg Yolk
Not the whole egg — just the yolk. This cuts back on moisture and gives richness without making the cookies too soft.

Vanilla Extract
A generous splash brings out the sweetness and rounds out the flavor.

All-Purpose Flour
The foundation of the cookie, balanced to keep things chewy and not cakey.

Cornstarch
A little cornstarch keeps the cookies tender and soft without falling apart.

Baking Soda and Salt
Classic cookie structure boosters — don’t skip them.

Pumpkin Pie Spice
This is the heart of the cookie flavor. Use a pre-made mix or combine cinnamon, nutmeg, cloves, and ginger yourself.

Semi-Sweet Chocolate Chips
You can go with classic chips, or chop up a bar for a more rustic feel and gooier bites.

These pantry staples are likely already sitting in your kitchen, just waiting for you to transform them into something unforgettable.

How Much Time Will You Need

These cookies are surprisingly quick to make — perfect for when that pumpkin craving hits.

Prep Time: 15 minutes
Chill Time: 30 minutes (optional but recommended)
Bake Time: 10–12 minutes
Cooling Time: 10 minutes

In total, you’re looking at about 45–60 minutes, start to finish. You can even prep the dough ahead of time and refrigerate it overnight.

How to Make These Pumpkin Chocolate Chip Cookies

Follow these steps carefully and you’ll be rewarded with perfectly soft, chewy, chocolatey pumpkin cookies every time.

Step – 1: Prepare the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, brown sugar, and white sugar until smooth and glossy. Add the pumpkin purée, egg yolk, and vanilla extract, and mix until everything is fully combined.

Step – 2: Blot the Pumpkin

This step is crucial. Take a paper towel and press it against your pumpkin purée to remove excess moisture. Repeat until about 2 tablespoons of liquid are removed. This prevents cakey cookies.

Step – 3: Mix the Dry Ingredients

In another bowl, whisk together the flour, cornstarch, baking soda, salt, and pumpkin pie spice until evenly distributed.

Step – 4: Combine Wet and Dry

Gradually stir the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain. Do not overmix, or your cookies may turn out tough.

Step – 5: Fold in the Chocolate Chips

Using a spatula, fold in the chocolate chips until evenly spread throughout the dough.

Step – 6: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step intensifies flavor and prevents spreading in the oven.

Step – 7: Preheat and Scoop

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough using a cookie scoop or spoon, spacing each ball about 2 inches apart.

Step – 8: Bake the Cookies

Bake for 10 to 12 minutes, until the edges look set but the centers are still slightly soft. They will firm up as they cool.

Step – 9: Cool on the Sheet

Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack. This keeps the texture perfect.

Step – 10: Enjoy

These cookies are best warm, with a gooey center and melty chocolate — but they’re still amazing even after they’ve cooled.

Substitutions

No pumpkin? No problem. And if you’re dairy-free, there’s still a path to cookie bliss.

Butter: Swap with coconut oil or vegan butter. The texture might change slightly, but the cookies will still be rich.

Pumpkin Purée: If you don’t have canned pumpkin, cooked and mashed sweet potato or butternut squash makes a solid stand-in.

Chocolate Chips: Try dark chocolate chunks, white chocolate, or even dried cranberries for a twist.

Gluten-Free Flour: A 1:1 gluten-free baking flour blend works well here. Make sure it contains xanthan gum or add it yourself.

Egg Yolk: For an egg-free version, use a flax egg (1 tbsp flaxseed meal + 2 tbsp water) or a commercial egg replacer.

With a few tweaks, you can adapt this recipe to suit different dietary needs or pantry shortages without sacrificing flavor.

Best Side Dish of Pumpkin Chocolate Chip Cookies

Yes, cookies can have side dishes — especially when you’re setting a cozy snack table or dessert spread.

Spiced Apple Cider: The warm apple and spice notes complement the pumpkin beautifully. Serve hot with a cinnamon stick.

Vanilla Bean Ice Cream: The creaminess pairs perfectly with the warm cookies. Try sandwiching a scoop between two cookies for an indulgent treat.

Toasted Pecans or Walnuts: A small bowl of lightly salted toasted nuts provides a crunchy contrast that elevates each bite.

Serving and Presentation Tips

When you pull these pumpkin chocolate chip cookies out of the oven, the aroma alone will have everyone gathered in the kitchen. But with just a few thoughtful touches, you can elevate their presentation and make the moment even more special.

Serve them warm on a rustic wooden tray or a simple white platter, stacked in slightly overlapping layers so you get glimpses of the gooey chocolate and warm pumpkin hue. Dusting the plate with a pinch of cinnamon or placing a few whole spices (like star anise or cinnamon sticks) around the cookies adds an inviting autumn touch.

If you’re serving them as dessert at a dinner party, consider pairing them with a small scoop of vanilla bean or cinnamon ice cream in a ramekin. Drizzle with caramel sauce for a show-stopping dessert.

And for a cozy afternoon gathering or fall brunch? Simply wrap a few cookies in parchment and tie with baker’s twine for a warm, homespun feel.

Tips and Tricks to Make This Recipe Better

Want to make these cookies truly unforgettable? Here are a few game-changing tips that take them to the next level.

• Blot the pumpkin well – This one step can make or break your cookie texture. Removing excess water from the purée ensures your cookies don’t turn out cakey.
• Chill the dough – Even just 30 minutes in the fridge helps the dough firm up, which means your cookies won’t spread too much. Chilling also deepens the flavor.
• Use high-quality chocolate – Splurge on a semi-sweet baking bar and chop it yourself for pockets of gooey chocolate rather than standard chips. The payoff is worth it.
• Add flaky sea salt on top – Right before baking, sprinkle a little sea salt over the cookies. It enhances the sweetness and gives each bite a little extra oomph.
• Underbake slightly – Pull the cookies out when they still look a bit soft in the center. They’ll finish cooking as they cool and stay perfectly chewy.

These simple tricks help bring out the richness, texture, and depth of flavor that make these cookies stand out from the rest.

Common Mistakes to Avoid

Even a simple cookie can go wrong with a few missteps. Here’s what to avoid to ensure perfect results every time.

• Using too much pumpkin – It’s tempting to add a little more purée, but even an extra tablespoon can throw off the balance and make your cookies too soft or cakey.
• Skipping the blotting – If you don’t remove moisture from the pumpkin, you’ll end up with fluffier, muffin-like cookies instead of chewy ones.
• Not chilling the dough – This is crucial to keep your cookies thick and chewy. Skipping the chill time results in flat, spread-out cookies.
• Overmixing the dough – Once you add the flour, mix just until combined. Overworking the dough develops gluten, making cookies tough.
• Overbaking – Pumpkin cookies can dry out quickly in the oven. Always pull them when the edges are set and the centers still look soft.

Steering clear of these common mistakes will keep your cookies tender, chewy, and full of flavor every single time.

How to Store It

These cookies store beautifully, so feel free to bake a batch ahead of time — or savor them slowly over a few days.

Room Temperature: Store in an airtight container for up to 5 days. Slip a slice of bread into the container to keep cookies soft.

Refrigerator: You can store them in the fridge, but bring them to room temperature (or microwave for 10–15 seconds) before eating to revive that gooey texture.

Freezer: These freeze exceptionally well. Cool completely, then store in a freezer-safe bag or container for up to 3 months. To serve, thaw at room temperature or warm in a low oven (300°F) for 5–6 minutes.

Dough Freezing: You can also freeze unbaked dough balls. Freeze on a tray, then transfer to a bag once solid. Bake straight from frozen at 350°F for 11–13 minutes.

FAQ

Can I use fresh pumpkin instead of canned?
Yes! Just be sure to roast and purée it well, then blot it to remove excess moisture. Homemade pumpkin purée is usually wetter than canned.

Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend that contains xanthan gum for best results. The texture stays surprisingly close to the original.

Why do I need to blot the pumpkin?
Pumpkin is very wet. Blotting helps prevent cakey cookies and ensures a chewy texture instead.

Can I use chocolate chunks instead of chips?
Yes, and in fact, chopped chocolate melts more beautifully into the cookies for gooey bites.

Do I have to chill the dough?
It’s not required, but it really does improve the texture and shape of the cookies. If you’re in a rush, at least chill for 15–20 minutes.

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