These Pumpkin Chocolate Chip Cookies are the ultimate fall treat — soft, chewy, and packed with warm pumpkin spice flavor. Imagine your favorite chocolate chip cookies, but with a cozy autumn twist that makes your kitchen smell like a pumpkin patch in the best way possible. Whether you’re baking for a fall gathering, a Halloween party, or just to fill your cookie jar, these cookies deliver the perfect balance of sweetness, spice, and chocolatey goodness.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Soft & Chewy Texture: The pumpkin purée keeps these cookies moist and tender for days.
- Perfect Fall Flavor: Infused with pumpkin pie spice, every bite tastes like autumn.
- Quick & Easy: Simple pantry ingredients and no fancy tools required.
- Chocolate Heaven: Rich chocolate chips melt into the warm cookie base for the ultimate comfort dessert.
- Crowd-Pleaser: Ideal for potlucks, holiday cookie swaps, or cozy evenings with a cup of tea.
These cookies stand out because the dough is chilled before baking — ensuring a thicker, bakery-style cookie with soft centers and crisp edges.
Ingredients Needed
Dry Ingredients:
- 2 cups (240 g) all-purpose flour – spooned and leveled
- 2 tsp pumpkin pie spice – for that cozy fall aroma
- 1 tsp baking soda – helps the cookies rise perfectly
- ½ tsp kosher salt – balances sweetness
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened – adds richness
- ¾ cup (160 g) packed brown sugar – for depth and moisture
- ½ cup (100 g) granulated sugar – for balanced sweetness
- 1 large egg – binds everything together
- ¾ cup pumpkin purée – use 100% pure pumpkin, not pie filling
- 2 tsp pure vanilla extract – enhances flavor
Add-Ins:
- 1½ cups semisweet chocolate chips – or swap for dark chocolate for a richer taste
How to Make Pumpkin Chocolate Chip Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. This ensures the leavening agents and spices are evenly distributed, giving you consistent flavor and texture in every cookie.
Step 2: Cream Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy (about 2–3 minutes). This step adds air to the dough, resulting in soft, chewy cookies.
Step 3: Add Wet Ingredients
Beat in the egg, pumpkin purée, and vanilla extract until fully combined. The mixture may look slightly curdled — that’s normal! The pumpkin adds moisture and creates a tender texture once baked.
Step 4: Combine Wet and Dry Mixtures
Reduce the mixer speed to low, then gradually add the dry ingredients to the wet mixture. Mix just until no streaks of flour remain — overmixing can make the cookies tough. Fold in the chocolate chips using a spatula.
Step 5: Chill the Dough
Cover the dough and refrigerate it for at least 30 minutes. Chilling is key — it prevents the cookies from spreading too much and intensifies the flavor.
Step 6: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Using a small cookie scoop, portion the dough into 1-inch balls, spacing them about 2 inches apart.
Step 7: Bake to Perfection
Bake for 11–13 minutes, or until the cookies are puffed and lightly golden around the edges. They might look slightly underdone in the center — that’s perfect! They’ll set as they cool.
Step 8: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm, when the chocolate is melty and irresistible.
Serving and Storage Tips
- Serving: Pair with a mug of hot cocoa, coffee, or chai for the coziest fall moment. These cookies also make a great ice cream sandwich base!
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the dough balls for up to 3 months — bake straight from frozen, adding 1–2 extra minutes to the bake time.
Helpful Notes
- Pumpkin Purée Tip: Blot excess moisture with a paper towel if your purée seems watery — this prevents soggy cookies.
- Chocolate Options: Try white chocolate or a mix of milk and dark chips for variety.
- Add Texture: Sprinkle a pinch of sea salt on top before baking for a gourmet touch.
- Make It Spicier: Add a dash of cinnamon or nutmeg for extra warmth.
Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Step 1: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until evenly combined.
- Step 2: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer on medium-high speed until light and fluffy, about 2–3 minutes.
- Step 3: Add the egg, pumpkin purée, and vanilla extract, and mix until fully combined. The mixture may appear slightly curdled — that’s normal.
- Step 4: Reduce mixer speed to low and gradually add the dry ingredients. Mix until just combined. Fold in the chocolate chips with a spatula.
- Step 5: Cover the dough and chill in the refrigerator for at least 30 minutes to prevent spreading during baking.
- Step 6: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and scoop the dough into 1-inch balls spaced 2 inches apart.
- Step 7: Bake for 11–13 minutes, until puffed and lightly golden around the edges. The centers should look slightly underbaked — they’ll finish setting as they cool.
- Step 8: Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for the perfect gooey chocolate bite!
Notes
• Sprinkle a pinch of sea salt before baking for a gourmet touch.
• Try white or dark chocolate chips for variety.
• Chill the dough for thicker, bakery-style cookies.
• Store at room temperature up to 5 days or freeze dough up to 3 months.
Conclusion
These Pumpkin Chocolate Chip Cookies are the ultimate fusion of cozy pumpkin spice and rich chocolate indulgence. Soft, flavorful, and beautifully golden, they capture everything we love about fall in one bite. If you make this recipe, leave a comment and a star rating below — I’d love to hear how they turned out for you!
👉 Don’t forget to pin this recipe on Pinterest or share it with friends on Facebook — baking is always better when shared! What’s your favorite fall cookie flavor? Tell me in the comments!
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned purée?
Yes, just make sure to roast and blend it until smooth. Drain off excess water to avoid overly soft cookies.
How do I make these gluten-free?
Substitute a 1:1 gluten-free baking flour blend that contains xanthan gum. Texture and flavor remain close to the original!
Can I skip chilling the dough?
Technically yes, but chilling ensures thicker cookies with richer flavor — it’s worth the wait.
Why are my cookies cakey?
Too much pumpkin or overmixing can create a cake-like texture. Lightly blot your pumpkin purée and mix the dough only until combined.
Are these freezer-friendly?
Absolutely! Freeze baked cookies or unbaked dough balls in an airtight container for up to 3 months.