There’s nothing quite like the scent of warm spices and melting chocolate filling the kitchen on a crisp autumn day. These Pumpkin Chocolate Chip Cookies are the ultimate cozy treat, perfectly soft, chewy, and packed with flavor. They are a delightful twist on a classic, bringing the best flavors of fall into one perfect bite.
My sister Jennifer was always the baker. I’ll never forget the chilly October day we created this recipe together. Our kitchen filled with the scent of pumpkin and cinnamon, a smell that forever reminds me of her joyful laughter as we pulled the first perfect batch from the oven.
A Few Reasons You’ll Adore These Cookies
- Quick and Easy: This recipe comes together in under 30 minutes with no chilling time required.
- Texture is Everything: These cookies have delightfully crisp edges with moist, chewy centers.
- One-Bowl Wonder: You can mix the dough in a single bowl, making for a speedy and simple cleanup.
- Flavor Profile: A perfect balance of warm pumpkin spice, rich brown sugar, and melty semisweet chocolate.
- Make-Ahead Friendly: The dough can be prepared ahead of time and frozen for fresh-baked cookies whenever the craving strikes.
What You’ll Need From the Pantry
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin purée (be sure it’s not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips or chunks
- Flaky sea salt, for topping (optional)
My Favorite Helpers for This Recipe
A Trusty Cookie Scoop
I find a 2-tablespoon cookie scoop is a wonderful little tool for this recipe; it helps make sure all the cookies are uniform in size and bake evenly.
Simple Parchment Paper
Lining your baking sheets with parchment paper is a simple step, but it guarantees the cookies won’t stick and makes cleanup an absolute breeze.
Bringing These Chewy Pumpkin Cookies to Life
First, Setting the Stage
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. I always like to have everything ready to go; it makes the whole process feel so much calmer.
The Secret to a Soft, Fluffy Start
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. This step is what helps give the cookies their wonderful texture.
Adding That Touch of Autumn
Add the pumpkin purée and vanilla extract to the butter mixture, mixing until everything is smooth and well combined. Make sure you’re using 100% pure pumpkin purée, not pumpkin pie filling, as the latter has extra spices and sugar.
Gently Combining the Rest
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gently add these dry ingredients to your wet ingredients, mixing only until they are just combined. It’s important not to overmix, as that can make the cookies tough.
Folding in Those Pockets of Chocolate
Now for the best part! Gently fold in the semisweet chocolate chips or chunks until they are evenly distributed throughout the dough.
Scooping Out Little Rounds of Happiness
Scoop the dough into 2-tablespoon-sized balls and place them about 2 inches apart on your prepared baking sheets. This spacing gives them room to spread just the right amount as they bake.
That Warm, Wonderful Bakery Scent
Bake for 10–12 minutes. You’ll know they’re done when the edges are set and the centers still look soft. If you’re using it, sprinkle a little flaky sea salt on top as soon as they come out of the oven.
Just a Moment of Patience
Let the cookies cool on the baking pan for about 5 minutes before moving them to a wire rack to cool completely. This little rest helps them firm up perfectly.
A Quick Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used. The values are calculated per cookie and should be considered an approximation for your reference.
A Few Simple and Wholesome Swaps
- Whole Wheat Flour: For a nutritional boost, you can substitute half of the all-purpose flour with white whole wheat or whole wheat pastry flour.
- Reduced Sugar: You can slightly reduce the amount of granulated and brown sugar without a major impact on the texture.
- Coconut Oil: In place of butter, you can use an equal amount of melted and cooled coconut oil for a dairy-free alternative.
Ideas for Serving and Sharing
- Enjoy a warm cookie with a tall glass of cold milk for a classic, comforting treat.
- Serve alongside a scoop of vanilla bean ice cream for a truly decadent fall dessert.
- Pair these moist Pumpkin Chocolate Chip Cookies with a hot cup of coffee or a spiced chai latte for the perfect afternoon pick-me-up.
My Tips for a Perfect Batch Every Time
- Using Pumpkin Pie Filling: Pumpkin pie filling contains added sugars and spices that will alter the recipe’s flavor and texture. Always use 100% pure pumpkin purée.
- Overmixing the Dough: Once you add the flour, mix only until it’s just incorporated. Overmixing develops the gluten and can result in dense, cakey cookies instead of chewy ones.
- Overbaking: For that perfect soft center, pull the cookies from the oven when the edges are set but the middle still looks slightly underdone. They will continue to bake on the hot pan.
Keeping Your Cookies Cozy and Fresh
To keep your cookies fresh, store them in an airtight container at room temperature for up to four days. You can also freeze the baked cookies for up to three months; just be sure to let them cool completely first. For fresh-baked cookies anytime, you can freeze the raw dough balls and bake them straight from the freezer, adding a couple of extra minutes to the baking time.
From My Kitchen to Yours
Baking is about so much more than just following steps; it’s about creating warmth, joy, and memories. I hope this recipe for Chewy Pumpkin Chocolate Chip Cookies brings as much happiness to your kitchen as it has to mine. May each batch be a reminder of the sweet, simple moments shared with the ones you love.
A Few Questions I Often Get
Can I use pre-made pumpkin pie spice?
Yes, absolutely. If you have pumpkin pie spice on hand, you can use 1.5 teaspoons of it in place of the cinnamon and nutmeg.
My cookies came out a bit cakey. What did I do wrong?
The “cakey” texture in pumpkin cookies often comes from the high moisture content in the pumpkin purée. This recipe is balanced to create a chewier cookie, but be sure to measure your ingredients accurately and avoid overmixing the dough.
Is it okay to make the dough a day ahead?
Yes, this dough is perfect for making ahead. You can cover the bowl and refrigerate the dough for up to 24 hours before baking. You can also scoop the dough into balls and freeze them for up to three months for baking later.
Print
Pumpkin Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
These Pumpkin Chocolate Chip Cookies are soft, chewy, and bursting with cozy fall flavors—perfect for chilly days and warm memories.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips or chunks
- Flaky sea salt, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add pumpkin purée and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in chocolate chips or chunks.
- Scoop dough into 2-tablespoon-sized balls and place 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until edges are set and centers look soft.
- Optional: Sprinkle flaky sea salt on top immediately after baking.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
For chewier cookies, avoid overmixing the dough and pull them from the oven while centers are still slightly underdone. Always use 100% pure pumpkin purée, not pie filling.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: pumpkin, cookies, fall, chocolate chip, dessert