Pumpkin Chocolate Chip Cookies (Soft & Chewy!)

Welcome to the Coziest Cookie of the Season

There’s something incredibly satisfying about baking during fall—especially when pumpkin, cinnamon, and chocolate come together. These Pumpkin Chocolate Chip Cookies are a seasonal twist on a classic favorite, giving you the perfect soft, chewy texture with rich pockets of chocolate and the warmth of pumpkin spice.

They’re quick to whip up, freezer-friendly, and ideal for everything from lunchboxes and bake sales to Thanksgiving dessert tables. Unlike cakier pumpkin cookie versions, this recipe gives you a moist, chewy bite every time—exactly the texture cookie lovers crave.

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Why You’ll Love These Pumpkin Chocolate Chip Cookies

• Soft and chewy texture (not cakey!)

• Loaded with chocolate chips and warm spice

• Easy, one-bowl prep—no mixer required

• Perfect for fall baking, gifts, or cozy nights in

• Freezer-friendly dough and baked cookies

• Customizable with mix-ins like nuts or oats

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Ingredients You’ll Need

Here’s everything you’ll need for the perfect batch of fall-inspired cookies:

Dry Ingredients:

• 1 ¾ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon ground cloves (optional)

Wet Ingredients:

• ½ cup unsalted butter, melted and slightly cooled

• ½ cup light brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg yolk (for chewiness, not whole egg)

• ⅓ cup pumpkin purée (blotted to remove excess moisture)

• 1 teaspoon vanilla extract

Add-Ins:

• 1 cup semisweet or dark chocolate chips

• Optional: ½ cup chopped walnuts or pecans

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Let’s Talk Pumpkin: Blotting for Texture

Pumpkin purée contains a lot of moisture, which can make cookies puff up and become cakey (think muffin-top texture). To achieve chewy cookies:

• Measure your ⅓ cup pumpkin purée

• Spread it on a paper towel and gently blot

• Let it sit for 5–10 minutes while you prep other ingredients

• Re-measure and use slightly drier purée in your mix

This small extra step helps transform pumpkin cookies from muffin-like to true cookie form.

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How to Make Pumpkin Chocolate Chip Cookies

Step 1: Prep the Oven & Line Your Pan

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3: Mix Wet Ingredients

In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until well combined and glossy.
Add the egg yolk, blotted pumpkin purée, and vanilla extract. Mix until smooth.

Step 4: Combine

Gradually stir the dry mixture into the wet ingredients until a soft dough forms.
Fold in chocolate chips (and nuts if using).

Step 5: Chill the Dough

Cover the bowl and refrigerate the dough for 30–45 minutes. This helps the flavors develop and keeps the cookies from spreading too much.

Step 6: Scoop and Bake

Scoop tablespoon-sized balls of dough and place on the prepared baking sheet about 2 inches apart.
Bake for 9–11 minutes, or until the edges are set and the centers are just slightly underdone (they’ll firm up as they cool).

Step 7: Cool and Enjoy

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store once fully cooled.

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Storage Tips

• Room Temp: Store in an airtight container for up to 5 days.

• Fridge: Stays fresh for up to a week; warm before eating for that soft texture.

• Freezer (Baked): Freeze cookies in a single layer, then store in a zip-top bag for up to 2 months.

• Freezer (Dough): Scoop dough balls and freeze. Bake directly from frozen, adding 1–2 minutes to bake time.

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Tips for Success

• Use blotted pumpkin for best chewy texture.

• Don’t overbake—cookies should look slightly underdone in the center.

• Use egg yolk only, not whole egg, to prevent cakiness.

• Chill your dough—especially important for shape and flavor development.

• Top with extra chocolate chips before baking for a bakery look.

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Variations and Add-Ins

• White Chocolate + Cranberry: For a tangy-sweet twist

• Pumpkin Oatmeal Cookies: Add ½ cup quick oats to the dough

• Maple Glaze: Drizzle with a maple powdered sugar glaze for added indulgence

• Spiced Nuts: Fold in spiced pecans or candied walnuts for crunch

• Mini Cookies: Make bite-size versions by using a small cookie scoop

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Serving Suggestions

• With a cup of hot chai or pumpkin spice latte

• On a fall dessert board with fudge, truffles, and caramel popcorn

• Dipped in warm milk or hot cocoa on chilly nights

• Packed in lunchboxes or wrapped as homemade fall gifts

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Frequently Asked Questions (FAQs)

Can I use pumpkin pie filling instead of pumpkin purée?
No. Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor and texture. Stick with pure pumpkin purée.

Can I make this gluten-free?
Yes! Substitute the flour with a 1:1 gluten-free baking blend. Make sure it includes xanthan gum.

What kind of chocolate chips are best?
Semisweet or dark chocolate chips pair beautifully with pumpkin spice. White chocolate is great too if you prefer sweeter cookies.

Why do my pumpkin cookies turn cakey?
Too much moisture from pumpkin or using a whole egg instead of just the yolk can cause cakiness. Blot the purée and use egg yolk only.

How do I know when they’re done baking?
Edges should be set, but the centers should still look a bit soft. They’ll firm up as they cool for the perfect chewy texture.

Can I make the dough ahead of time?
Yes! The dough can be chilled for up to 48 hours before baking, or frozen in pre-scooped balls for future use.

Cookie Comparison: Why These Win Fall

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Final Thoughts: Cozy Fall Baking at Its Best

These Pumpkin Chocolate Chip Cookies check every fall box: soft, chewy, spiced, and filled with gooey chocolate in every bite. Whether you’re baking for friends, prepping for a party, or just want something warm and sweet on a Sunday afternoon, this cookie is your go-to.

It’s nostalgic, easy, freezer-friendly, and downright irresistible. Plus, with simple pantry ingredients and just a little patience for dough chilling, you can bring the best of autumn to your kitchen any day of the week.

More Pumpkin Recipes You’ll Love

• Pumpkin Cheesecake Bars – Creamy, swirled, and make-ahead friendly

• Pumpkin Bread with Cream Cheese Swirl – Moist, dense loaf with a tangy surprise

• Pumpkin Donut Holes (Air Fryer or Baked) – Cinnamon-sugar coated bites of fall joy

• Pumpkin Cream Cheese Dip – A fluffy, sweet dip for fruit or cookies

• Pumpkin Yogurt Parfaits – Healthy, layered breakfast for meal prep lovers

• Pumpkin Ice Cream (No Churn!) – Creamy frozen dessert with pumpkin spice perfection

• Pumpkin Dump Cake – Viral, rich, and ready in minutes

• No-Bake Pumpkin Truffles – Dipped in white chocolate, ideal for gifting

Each of these cozy, comforting fall favorites pairs wonderfully with these chewy cookies or stands strong on its own for any seasonal gathering.

Share It:
Snap a picture of your pumpkin chocolate chip cookies and tag them on social media with #pumpkincookies or #cozybakes—we love seeing your creations!

Gift It:
Wrap a few in wax paper and tuck them in kraft bags or mason jars with a handwritten note for neighbors, teachers, or coworkers.

Save It:
Pin this recipe or save it to your fall baking board so you always have something warm, spiced, and chocolatey just a few steps away.