These Pumpkin Chocolate Chip Cookies are soft, chewy, and just a little bit spiced, with sweet pockets of melty chocolate chips throughout. The pumpkin keeps them moist and adds a gentle autumn flavor that feels like a cozy hug in cookie form. They’re perfect for anyone who loves the combination of fall spices and chocolate.
I love making these cookies when the weather starts to cool down because they fill the kitchen with the warm smell of cinnamon, nutmeg, and pumpkin. It’s a fun twist on your usual chocolate chip cookie, and I find myself sneaking a couple straight from the oven before they’ve even cooled. Baking these always feels like a little celebration of the season.
My favorite way to enjoy these cookies is with a glass of cold milk or a warm cup of tea. They’re great for sharing with friends or packing in a lunchbox for a sweet afternoon treat. Plus, they stay soft for days, so you can enjoy them all week long without feeling guilty about going back for more!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pure pumpkin, not pumpkin pie filling, which is sweetened. You can substitute with homemade pumpkin puree or even sweet potato puree for a similar texture and flavor.
Butter: I prefer unsalted butter so I can control the salt level. You can swap for margarine or coconut oil for dairy-free options, but the texture might change slightly.
Brown Sugar & Granulated Sugar: Brown sugar adds moisture and a subtle caramel taste. You can use all brown sugar for a richer flavor or replace granulated sugar with coconut sugar for a healthier twist.
Spices: Cinnamon, nutmeg, ginger, and cloves give the cookies that classic fall feel. If you don’t have all, just cinnamon works well. Feel free to adjust spice amounts to your taste.
Chocolate Chips: Semi-sweet works great, but you can use dark, milk, or white chocolate chips. For allergy-friendly, try peanut butter or carob chips instead.
How Do I Keep Pumpkin Chocolate Chip Cookies Soft and Moist?
Pumpkin adds moisture, but it’s important to not overbake. Here’s how I keep them soft:
- Set your timer for 10 minutes and check early. Look for edges just set but centers still soft.
- Use parchment paper or silicone mats to prevent sticking and uneven baking.
- Let cookies cool on the sheet for about 5 minutes before moving them to a rack. This lets them finish cooking gently and keeps them tender.
- Store cookies in an airtight container with a slice of bread to maintain moisture.
Following these tips helps your cookies stay soft, tender, and full of that cozy pumpkin flavor every time.
Equipment You’ll Need
- Mixing bowls – I recommend glass or ceramic bowls for easy mixing and cleanup.
- Hand or stand mixer – helps cream the butter and sugars smoothly, but a sturdy spoon works if you prefer manual mixing.
- Measuring cups and spoons – for accurate ingredient amounts, especially with spices and baking soda.
- Cookie scoop or tablespoon – makes evenly-sized cookies that bake uniformly.
- Parchment paper or silicone baking mats – prevents cookies from sticking and makes cleanup easier.
- Baking sheet – a standard rimmed sheet is perfect for baking multiple cookies at once.
- Cooling rack – cools the cookies evenly and keeps them soft longer.
Flavor Variations & Add-Ins
- Chopped nuts (like pecans or walnuts) – add crunch and nutty flavor; sprinkle on top before baking.
- White chocolate chips or butterscotch chips – for a different sweetness that pairs well with pumpkin.
- Stir in dried cranberries or raisins – add tartness and extra texture for a festive touch.
- Extra spices like ground ginger or cardamom – boost warm, spicy flavors for a more intense fall taste.
How to Make Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups 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 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Including cooling time, plan for around 30 minutes total before enjoying your cookies!
Step-by-Step Instructions:
1. Preparing the Oven and Baking Sheet:
Preheat 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. Mixing the Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then add the egg, vanilla extract, and pumpkin puree. Mix everything well until fully combined.
3. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves (if you are using them). This helps spread the flavors evenly.
4. Combining Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients. Stir just until everything is combined — be careful not to overmix, or the cookies can become tough.
5. Adding Chocolate Chips and Baking:
Fold in the chocolate chips so they are spread evenly throughout the dough. Drop tablespoon-sized scoops of dough onto your prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
6. Cooling:
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
7. Enjoying Your Cookies:
Serve your soft, spiced pumpkin chocolate chip cookies warm with a glass of milk or your favorite fall beverage. Store leftovers in an airtight container at room temperature for up to 4 days to keep them fresh.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it until smooth, then let it cool before measuring. Use the same amount as canned pumpkin, but make sure it’s not watery to avoid affecting the dough consistency.
Can I Substitute the Butter With Oil or a Dairy-Free Alternative?
Absolutely! You can replace the butter with coconut oil or a dairy-free margarine for a vegan or dairy-free version. Keep in mind the texture might be slightly different—oil can make cookies a bit denser and softer.
How Should I Store Leftover Pumpkin Chocolate Chip Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. To maintain moisture, add a slice of bread to the container—it helps keep the cookies soft longer.
Can I Freeze the Cookie Dough or Baked Cookies?
Yes, cookie dough can be frozen for up to 3 months. Scoop dough onto a tray, freeze until firm, then transfer to a freezer-safe bag. Bake cookies directly from frozen, adding a couple of extra minutes to the baking time. Baked cookies also freeze well—wrap them individually and thaw at room temperature before enjoying.