These Pumpkin Chocolate Chip Cookies are the ultimate fall indulgence—soft, cakey, and bursting with warm autumn spices. Made with real pumpkin and rich chocolate chips, they strike the perfect balance between cozy and decadent. Whether you’re whipping them up for a quick dessert, a seasonal gathering, or even a cheeky breakfast, these cookies are bound to become a beloved staple. Their melt-in-your-mouth texture and nostalgic, old-fashioned flavor make them irresistible year-round.
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Perfectly Pumpkin: Why These Cookies Stand Out
Pumpkin Chocolate Chip Cookies aren’t just another fall treat—they’re a warm hug in cookie form. What makes these cookies shine is their moist, cakey texture and deep pumpkin flavor complemented by a medley of cinnamon, nutmeg, ginger, and cloves. The semi-sweet chocolate chips add a luscious contrast that elevates every bite.
They’re easy to make with pantry staples, ideal for meal prepping, and loved by both kids and adults. Plus, they freeze well, making them perfect for satisfying sweet cravings whenever they strike.
Key Ingredients That Make Magic Happen
• All-purpose flour: Provides structure while keeping cookies light and tender.
• Baking powder and baking soda: Ensure proper rise and softness.
• Cinnamon, nutmeg, ginger, cloves: Deliver that iconic pumpkin spice warmth.
• Salt: Balances sweetness and enhances depth.
• Granulated sugar: Adds crispness and sweetness.
• Brown sugar: Gives a moist, chewy texture with a hint of molasses.
• Vegetable oil: Keeps cookies moist and tender.
• Egg: Binds the ingredients and contributes to softness.
• Vanilla extract: Adds subtle complexity and warmth.
• Canned pumpkin puree: Infuses the cookies with real pumpkin flavor and natural moisture.
• Semi-sweet chocolate chips: Offer bursts of chocolate in every bite, balancing the spices.
Easy Ingredient Swaps for Pumpkin Chocolate Chip Cookies
If you’re short on something or have dietary needs, these substitutions can help:
• Flour: Swap with a 1:1 gluten-free blend for a gluten-free version.
• Pumpkin spice blend: Replace the cinnamon, nutmeg, ginger, and cloves with 2½ tsp of pumpkin pie spice.
• Vegetable oil: Use melted coconut oil or avocado oil for a healthier twist.
• Chocolate chips: Dark chocolate or mini chips make excellent alternatives.
• Egg: For an egg-free version, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
How to Make Pumpkin Chocolate Chip Cookies: A Foolproof Guide
- Preheat the oven to 350°F and line your baking sheets with parchment paper or silicone baking mats.
- Mix dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Cream sugars and oil: In a stand mixer with paddle attachment, beat together granulated sugar, brown sugar, and vegetable oil until combined.
- Add egg, vanilla, and pumpkin: Mix in the egg and vanilla extract, followed by the canned pumpkin puree. Blend until smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture on low speed. Do not overmix—just until combined.
- Fold in chocolate chips using a spatula, ensuring even distribution throughout the batter.
- Scoop and bake: Drop 2-tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 11–13 minutes or until the cookies are nearly set but still soft in the center.
- Cool and store: Let them cool on the sheet for a few minutes before transferring to a wire rack. Store in an airtight container for best results.
Pro Tips for Perfect Pumpkin Chocolate Chip Cookies
• Use canned pumpkin, not fresh or pumpkin pie filling, to ensure consistent moisture and flavor.
• Don’t overmix the dough after adding the flour—this prevents dense or flat cookies.
• Expect a sticky dough: That’s normal! There’s no need to roll—just scoop and drop.
• Line your baking sheets instead of greasing them to prevent excessive spreading and browning.
• Let cookies rest in an airtight container for a few hours after baking—this enhances their soft texture.
Serving Suggestions & Delicious Variations
• Pair with a mug of chai tea, pumpkin spice latte, or hot cocoa for the perfect fall treat.
• Turn them into sandwiches: Spread cream cheese frosting between two cookies for a rich dessert.
• Add nuts: Mix in chopped pecans or walnuts for added crunch and nutty flavor.
• Make them gluten-free: Use a gluten-free 1:1 flour blend.
• For a spicy twist: Add a pinch of cayenne or black pepper to the dry mix for a subtle kick.
• Store smart: Keep in a sealed container at room temperature for up to 4 days or freeze for up to 2 months.
Why Pumpkin Chocolate Chip Cookies Are a Fall Must-Have
These Pumpkin Chocolate Chip Cookies deliver everything you crave in a seasonal dessert—softness, spice, and sweetness in every bite. Their nostalgic flavor profile and simple preparation make them an easy go-to for weekday baking or weekend gatherings. The real pumpkin not only adds moisture but packs in vitamin A and fiber, making them a better-for-you indulgence that doesn’t skimp on taste.
Whether you’re embracing sweater weather or just want something comforting, these cookies are a surefire hit every time.
A Sweet Ending to a Spiced Delight
There’s something undeniably comforting about Pumpkin Chocolate Chip Cookies—the blend of warming spices, the subtle sweetness of real pumpkin, and the indulgence of chocolate chips in every bite. Whether you’re baking them as a weekend project, for holiday gatherings, or just to fill your kitchen with the scent of fall, this recipe delivers every time.
Simple to make and satisfying to eat, these cookies are proof that seasonal baking doesn’t have to be complicated to be unforgettable. Try them once, and they’ll earn a permanent spot in your cookie rotation.
FAQ About Pumpkin Chocolate Chip Cookies
How do I store Pumpkin Chocolate Chip Cookies to keep them soft?
To maintain their soft, moist texture, store the cookies in an airtight container at room temperature. They’re even better after a few hours of resting. For longer storage, freeze them in a single layer and thaw at room temperature when ready to eat.
Can I make these cookies ahead of time?
Yes! You can make the dough up to 48 hours in advance and refrigerate it in a sealed container. Let the dough sit at room temperature for 20–30 minutes before scooping and baking to ensure even texture and spread.
Why is my dough so sticky?
Pumpkin adds a lot of moisture to the batter, so a sticky dough is completely normal. That’s why this recipe uses a drop-and-bake method. You can lightly chill the dough for 15–30 minutes if needed, but don’t overdo it—this dough is meant to be soft and moist.
More Relevant Recipes
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Pumpkin Chocolate Chip Cookies
- Total Time: 50 minutes
- Yield: 30 cookies 1x
Description
These Pumpkin Chocolate Chip Cookies are soft, spiced, and filled with real pumpkin flavor and rich chocolate chips. Perfect for fall baking, they offer a cakey texture and warm autumn spices in every bite. Easy to make and crowd-pleasing, they’re a cozy seasonal treat that can be enjoyed any time of year.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light-brown sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240g) canned pumpkin puree
- 1 1/2 cups (255g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for 20 seconds. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend granulated sugar, brown sugar, and vegetable oil until well combined.
- Mix in the egg and vanilla extract.
- Add the pumpkin puree and blend until smooth.
- With the mixer on low speed, gradually add in the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips using a spatula, ensuring even distribution.
- Drop dough by 2-tablespoon portions onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 11–13 minutes, or until cookies are nearly set but still soft in the center.
- Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Do not overmix the dough once flour is added.
- Sticky dough is normal – use a cookie scoop for easy handling.
- Cookies will continue to soften after resting in an airtight container.
- Substitute pumpkin pie spice for the individual spices if desired (2 1/2 tsp).
- Prep Time: 15 minutes
- Cook Time: 11–13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 10g
- Sodium: 74mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
