Pumpkin Chocolate Chip Cookies: Soft, Chewy Fall Favorites That Last All Week.

The first time I made pumpkin chocolate chip cookies, I was skeptical. Pumpkin in cookies seemed like one of those trendy fall things that sounds better than it tastes. Then I pulled a batch from the oven—pillowy soft, studded with melting chocolate, with that perfect balance of warm spices and rich cocoa. I was immediately converted, and these cookies have been a fall staple in my kitchen ever since.

What makes these pumpkin cookies special is their texture. They’re not cake-like, which is what often happens when you add pumpkin puree to baked goods. Instead, they’re genuinely soft and chewy with crispy edges, thanks to the right balance of ingredients and a technique that prevents excess moisture from making them soggy. The pumpkin adds subtle sweetness and keeps the cookies incredibly moist for days, while the chocolate chips provide bursts of richness that complement the warm spices.

This recipe uses real pumpkin puree, not pumpkin pie filling, which gives you control over the sweetness and spice levels. The combination of cinnamon, nutmeg, and a touch of ginger creates that classic fall flavor without overwhelming the chocolate. These cookies strike that perfect balance where you can taste both the pumpkin and the chocolate—neither dominates.

These pumpkin chocolate chip cookies are ideal for anyone who loves fall baking but wants something more interesting than plain chocolate chip cookies. They’re perfect for sharing at gatherings, packing in lunchboxes, or keeping on hand for when you need something sweet with your afternoon coffee.

Ingredients

For the Cookies:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans (optional)

Optional Additions:

1/4 teaspoon ground cloves for extra warmth
1/2 cup white chocolate chips mixed with the semi-sweet
Flaky sea salt for sprinkling on top

Instructions

Start by preparing your pumpkin puree, which is a crucial step that many recipes skip. Even if you’re using canned pumpkin, it contains quite a bit of moisture that can make your cookies spread too much or turn out cake-like. Line a fine-mesh strainer with two layers of paper towels and place it over a bowl. Spoon your pumpkin puree into the strainer and let it drain for 15-20 minutes while you prepare the other ingredients. This removes excess liquid and concentrates the pumpkin flavor.

Preheat your oven to 350°F and line two large baking sheets with parchment paper. Position your oven racks in the upper and lower thirds of the oven for even baking.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Make sure the spices are evenly distributed throughout the flour—this ensures consistent flavor in every cookie. Set this bowl aside.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy. The butter should be soft enough to blend easily but not melted or overly greasy. Properly creamed butter and sugar creates air pockets that give cookies their texture.

Add the drained pumpkin puree to the butter mixture along with the egg and vanilla extract. Beat on medium speed until everything is well combined and the mixture looks smooth. Don’t worry if it looks a bit loose—that’s normal with the pumpkin addition.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until the flour disappears and no streaks remain. Overmixing at this stage can lead to tough cookies, so stop as soon as everything comes together. The dough will be quite soft and slightly sticky.

Fold in the chocolate chips using a wooden spoon or spatula, and add the nuts if using. Make sure they’re evenly distributed throughout the dough. At this point, the dough will be softer than traditional chocolate chip cookie dough—that’s exactly right.

For the best results, refrigerate the dough for at least 30 minutes. This step is optional but highly recommended—it allows the flour to fully hydrate, firms up the butter, and results in cookies that hold their shape better during baking. If you’re short on time, you can skip this, but your cookies may spread more.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies don’t spread dramatically, but they do need some room. If your dough has been refrigerated and is quite firm, you can roll it into balls for more uniform cookies.

Bake for 12-14 minutes, rotating the pans halfway through for even browning. The cookies are done when the edges are set and lightly golden, but the centers still look slightly underbaked and soft. They’ll continue cooking on the hot pan after you remove them from the oven, so don’t wait until they look completely firm or they’ll be overbaked.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. This cooling time is crucial—moving them too soon can cause them to break apart, while leaving them on the hot pan too long can overcook the bottoms.

Flavor & Texture Notes

These pumpkin chocolate chip cookies deliver a complex flavor profile that goes beyond basic pumpkin spice. The pumpkin provides an earthy sweetness and incredible moisture without making the cookies taste like pumpkin pie. It’s subtle enough that someone might not immediately identify it as pumpkin, but they’ll notice these cookies are softer and more interesting than regular chocolate chip cookies.

The warm spices—cinnamon, nutmeg, and ginger—create layers of flavor that develop as you chew. The cinnamon comes through first with its familiar warmth, followed by the slightly peppery notes of ginger and the sweet, almost nutty quality of nutmeg. These spices complement the chocolate beautifully rather than competing with it.

The chocolate chips provide pockets of rich, sweet chocolate that melt slightly when the cookies are fresh from the oven. The contrast between the spiced pumpkin dough and the pure chocolate flavor creates an interesting back-and-forth on your palate. Each bite gives you different ratios of pumpkin to chocolate, keeping things interesting.

The texture is what really sets these apart. They’re soft and pillowy in the center with slightly crisp edges that give way to that tender interior. The cookies stay incredibly soft for days thanks to the moisture from the pumpkin, and they don’t dry out the way regular cookies sometimes do. They’re substantial without being dense, with a satisfying chew that isn’t gummy or cake-like.

Tips & Variations

Pumpkin Preparation: Always use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices. If you can’t find canned pumpkin, you can roast a sugar pumpkin and puree it yourself. Don’t skip the draining step—it’s the key to achieving the right texture.

Spice Adjustments: Feel free to adjust the spice blend to your taste. For a more pronounced spice flavor, increase the cinnamon to 1.5 teaspoons. If you’re not a ginger fan, you can reduce it or leave it out entirely. A tiny pinch of cardamom adds an interesting twist.

Chocolate Options: Semi-sweet chocolate chips are classic, but dark chocolate chips create a more sophisticated flavor that pairs beautifully with the pumpkin. White chocolate chips offer a sweeter contrast, or you can use a combination. Chopped chocolate bars create irregular chunks that melt differently than uniform chips.

Make Them Healthier: You can substitute up to half the all-purpose flour with whole wheat flour or white whole wheat flour. Replace half the butter with coconut oil for a slightly different flavor profile. Reduce the sugar by 1/4 cup if you prefer less sweet cookies—the pumpkin provides natural sweetness.

Add-In Ideas: Dried cranberries or raisins add chewiness and tart flavor. Cinnamon chips instead of chocolate create a double cinnamon experience. A handful of toasted pumpkin seeds on top adds crunch and reinforces the pumpkin theme.

Size Variations: Make giant bakery-style cookies using 1/4 cup of dough per cookie and baking for 15-17 minutes. For smaller cookies, use a teaspoon of dough and bake for 9-11 minutes. Mini cookies are perfect for parties or portion control.

Storage & Make-Ahead

These pumpkin chocolate chip cookies store exceptionally well, which makes them perfect for meal prep or advance baking. Keep them in an airtight container at room temperature for up to 5 days—they’ll actually stay soft longer than regular cookies thanks to the moisture from the pumpkin. Add a slice of bread to the container to help maintain softness even longer.

For longer storage, freeze the baked cookies for up to 3 months. Layer them between sheets of parchment paper in a freezer-safe container to prevent sticking. Thaw at room temperature for about 30 minutes before eating, or warm them briefly in the microwave for that fresh-baked taste.

The cookie dough freezes beautifully, which is incredibly convenient for future baking. Scoop the dough into balls and freeze them on a baking sheet until solid, then transfer to a freezer bag. You can bake frozen cookie dough balls directly from the freezer—just add 2-3 minutes to the baking time.

For the freshest flavor, refrigerate the prepared dough for up to 3 days before baking. This actually improves the flavor as the spices have more time to infuse into the dough. Bring the dough to room temperature for 15 minutes before scooping if it’s too firm.

Serving Suggestions

These cookies are wonderful on their own, but they’re especially good served slightly warm with a cold glass of milk or a cup of hot coffee. The contrast between the warm cookie and cold milk is classic for a reason. They also pair beautifully with chai tea or spiced cider, which echoes the warm spices in the cookies.

For a more elaborate dessert, sandwich two cookies with cream cheese frosting or vanilla buttercream to create cookie sandwiches. A scoop of vanilla or cinnamon ice cream between two cookies creates an impressive fall-themed ice cream sandwich.

These cookies are perfect for autumn gatherings, bake sales, or care packages. They travel well without breaking and stay fresh longer than many cookies. Package them in clear cellophane bags tied with twine for a simple but impressive gift.

Consider making a cookie board for entertaining, featuring these pumpkin chocolate chip cookies alongside other fall flavors like gingersnaps, snickerdoodles, and oatmeal cookies. Add some fresh fruit, nuts, and small candies for a dessert spread that looks beautiful and offers variety.

FAQ

Why are my cookies spreading too much and turning out flat? This usually means the dough was too warm or the pumpkin wasn’t drained properly. Make sure to drain the excess liquid from your pumpkin puree and refrigerate the dough before baking. Also check that your butter wasn’t too soft or melted—it should be soft enough to press a finger into but still hold its shape.

Can I use pumpkin pie filling instead of pure pumpkin puree? It’s not recommended. Pumpkin pie filling contains added sugars and spices that will throw off the recipe’s balance. Your cookies will likely be too sweet and the spices may be overwhelming. Stick with pure pumpkin puree for best results.

My cookies came out cake-like instead of chewy. What happened? This usually happens when there’s too much moisture in the dough. Make sure you drained the pumpkin puree properly and measured your flour correctly—use the spoon-and-level method rather than scooping directly from the bag. Also, be careful not to overbake them. They should still look slightly underdone in the center when you remove them from the oven.

How do I keep the cookies soft after a few days? Store them in an airtight container at room temperature with a slice of bread, which helps maintain moisture. Make sure the cookies are completely cool before storing, or condensation will make them soggy. Don’t refrigerate them, as this can actually dry them out faster.

Can I make these cookies vegan? Yes, with a few substitutions. Replace the butter with vegan butter or coconut oil, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes), and choose dairy-free chocolate chips. The texture will be slightly different but still delicious.

There’s something special about pulling a tray of warm cookies from the oven on a cool fall afternoon. These pumpkin chocolate chip cookies capture everything wonderful about autumn baking—the warm spices, the comforting sweetness, and that perfect soft texture that makes you reach for just one more. Whether you’re an experienced baker or just starting out, this recipe is forgiving, adaptable, and most importantly, produces cookies that people actually want to eat. Make a batch this weekend and watch them disappear faster than you’d expect.