Pumpkin Chocolate Chip Cookies Recipe That’s Soft, Chewy, and Full of Fall Flavor

Last Updated on November 7, 2025 by Souhail

Let’s get one thing out of the way: I’m a firm believer that pumpkin and chocolate are meant to be together. There’s something wildly comforting about biting into a cookie that’s spiced just right, tender in the center, and studded with gooey chocolate chips. This pumpkin chocolate chip cookies recipe is what I bake when I want something quick, cozy, and guaranteed to make the house smell like heaven.

I first started baking these during a rainy October weekend in my tiny New York apartment. I was craving something sweet but didn’t want to commit to a full pie or cake. I had half a can of pumpkin purée left over from a latte recipe (sound familiar?), and before I knew it, these cookies were born—and they’ve been in my fall rotation ever since.

These cookies are soft-baked style with just the right amount of pumpkin spice. They’re perfect for lunchbox treats, cozy movie nights, fall bake sales, or just because you need a little pumpkin joy in your day. Plus, they come together in one bowl with zero chill time needed. Yup—instant gratification, folks.

Why You’ll Be Obsessed with These Pumpkin Chocolate Chip Cookies

Pumpkin cookies can be tricky. Some turn out cakey, some overly dense, and some just lack that oomph of spice or sweetness. But not these. This recipe is all about balance—soft, chewy centers, golden edges, and just the right amount of cozy flavor in every bite.

Here’s what makes them so good:

One Bowl Wonder: Fewer dishes, faster cleanup, and quicker cookie access. You’re welcome.

No-Chill Dough: That’s right—you can go from bowl to oven in minutes. No waiting, no fuss.

Moist but Not Cakey: We reduce the moisture of the pumpkin slightly, so you get a soft, chewy cookie rather than a muffin top.

The Spice is Just Right: Cinnamon, nutmeg, and a touch of ginger give warmth without overpowering the chocolate.

All the Chocolate: You’ll get pockets of melty goodness in every bite—use semi-sweet, dark, or a mix for even more flavor.

Easy Tweaks for Every Diet

Gluten-Free: Use a 1:1 gluten-free flour blend—the cookies hold their shape and flavor beautifully.

Vegan: Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water) and dairy-free chocolate chips.

Refined Sugar-Free: Swap brown and white sugar for coconut sugar or maple sugar if you’re watching your sweeteners.

Nutty Add-Ins: Fold in chopped walnuts or pecans for a little crunch and richness.

Pumpkin Chocolate Chip Cookies Recipe

Recipe by Kenza

0.0 from 0 votes

Course: Snacks, BreakfastCuisine: AmericanDifficulty: Easy

Servings

18

Cookies

Prep time

10

minutes

Cooking time

12

minutes

Calories per cookie

190

kcal

Total time

22

minutes

These pumpkin chocolate chip cookies are perfectly spiced, full of melty chocolate, and irresistibly soft—everything you want in a fall cookie!

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Ingredients

• 1.75 cups all-purpose flour

• 0.5 teaspoon baking soda

• 0.5 teaspoon salt

• 1 teaspoon ground cinnamon

• 0.25 teaspoon ground nutmeg

• 0.25 teaspoon ground ginger

• 0.5 cup unsalted butter, melted

• 0.5 cup brown sugar

• 0.25 cup granulated sugar

• 0.5 cup pumpkin purée (blotted dry with paper towels)

• 1 egg yolk

• 1 teaspoon vanilla extract

• 1 cup semi-sweet chocolate chips (or your favorite mix)

Directions

• Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and helps them bake evenly.
• In a large bowl, whisk together your dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, and ginger. This spice combo brings the cozy fall vibes—don’t skip it!
• In another bowl, beat together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and slightly creamy. You can use a hand mixer or just a whisk and some elbow grease.
• Add in the pumpkin purée (be sure to blot it first with paper towels to remove excess moisture!), the egg yolk, and the vanilla extract. Stir until everything is well combined.
• Slowly stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until you no longer see streaks of flour—don’t overmix!
• Fold in the chocolate chips. I like using a mix of semi-sweet and dark chocolate for extra depth, but any chocolate chips you love will work.
• Scoop out the dough using a medium cookie scoop or spoon, and place each mound about 2 inches apart on the prepared baking sheets.
• Bake for 10 to 12 minutes, until the edges are just set and the centers still look a little soft. Trust the process—they’ll continue to cook slightly as they cool.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely… or sneak one warm. No judgment here.

Notes

• Blot the pumpkin: Lay it on paper towels and gently press out excess moisture—this helps the cookies stay chewy instead of cakey.
• Customize the chips: Use a mix of dark, semi-sweet, or even white chocolate chips for variety.
• Add-ins: Walnuts, pecans, or dried cranberries are delicious in this dough.
• No cookie scoop? Just use two spoons to shape the dough into rounded mounds.
• Freeze the dough: Roll into balls and freeze. Bake from frozen, adding 1–2 minutes to the time.

Nutrition Facts

• Calories: 190kcal
• Fat: 9g
• Saturated Fat: 5g
• Sodium: 105mg
• Carbohydrates: 26g
• Fiber: 1g
• Sugar: 16g
• Protein: 2g

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Pro Tips for Pumpkin Chocolat Chips Cookie Recipe Success

These cookies are super forgiving, but a few tricks can help you get perfect results every single time:

• Blot Your Pumpkin: Sounds weird, but pumpkin is very wet. Scoop it onto a few paper towels and press gently to remove excess moisture—this keeps the cookies chewy, not cakey.
• Don’t Overmix: Mix until the flour just disappears. Overmixing makes them tough.
• Use Room Temp Ingredients: Especially the egg—it helps everything combine evenly.
• Scoop Evenly: Use a cookie scoop for uniform cookies that bake evenly.
• Bake Just Until Set: The cookies should look slightly underdone in the center. They’ll finish setting as they cool and stay soft for days.

Variations You’ll Want to Bake All Season

Once you fall in love with the base recipe (which you will), try one of these fun spins:

Pumpkin White Chocolate Chip Cookies Recipe

The sweetness of white chocolate pairs beautifully with the warm spices in these cookies. Try mixing half white and half dark chips for balance.

Pumpkin Oatmeal Chocolate Chip

Add ½ cup rolled oats to the dough for a chewy, hearty texture. It’s like oatmeal cookies and pumpkin pie had a baby.

Pumpkin S’mores Cookies

Stir in crushed graham crackers, chocolate chunks, and mini marshmallows. Bake as usual for a gooey, fall-flavored s’mores treat.

Pumpkin Chocolate Chip with Pecans

Add ½ cup chopped pecans to the dough for a nutty, crunchy twist that plays well with the chocolate.

Pumpkin Protein Cookies

Sub half the flour with vanilla protein powder, use coconut sugar, and fold in dark chocolate chunks. A healthier snack that still tastes like dessert.

Serving Suggestions to Maximize Cookie Bliss

These cookies are so good they barely need a sidekick—but if you want to make an occasion out of it:

• Serve Warm with Chai or Coffee: Heat them for 10 seconds in the microwave so the chocolate gets melty again.
• Cookie Ice Cream Sandwiches: Sandwich softened vanilla or cinnamon ice cream between two cookies. Freeze until set.
• Dunk in Milk: Classic and perfect—try with regular, oat, or almond milk.
• Drizzle with Melted Chocolate or Caramel: Fancy them up for fall gatherings.

Storage & Reheating Tips

The great thing about these cookies? They stay soft and flavorful for days (if they last that long).

• Room Temp: Store in an airtight container for up to 4 days.
• Fridge: Store for up to a week—bring to room temp before eating for best texture.
• Freezer: Freeze baked cookies or portioned dough balls. Bake straight from frozen, adding 1–2 minutes to the bake time.
• Reheating: Microwave a cookie for 8–10 seconds to bring it back to fresh-from-the-oven softness.

Creative Uses for Leftover Cookies (If That’s Even a Thing)

On the off chance you don’t eat the whole batch:

• Cookie Truffles: Crumble cookies, mix with a bit of cream cheese, and roll into truffles. Dip in chocolate for bonus points.
• Pumpkin Cookie Crust: Press crushed cookies into a pie or tart pan for a fall-spiced crust.
• Crumbled Over Yogurt or Ice Cream: Adds crunch, spice, and chocolatey bits to your treat.
• Mini Ice Cream Sandwiches: Use mini cookies and your favorite ice cream for a cute fall dessert.

Frequently Asked Questions

Final Thoughts: Your New Fall Favorite Cookie

These pumpkin chocolate chip cookies are like the taste of a crisp fall day in every bite. Warm spices, rich chocolate, and that soft, chewy texture make them an instant classic. They’re easy enough to whip up on a weeknight, yet special enough to share at fall gatherings, bake sales, or festive holiday trays.

Whether you enjoy them with a chai latte, sneak one warm off the cooling rack, or gift a batch to a neighbor, these cookies always bring smiles. I hope you fall in love with them just like I did—and that they become part of your cozy baking traditions too.

Happy baking, friend! 🍪🍁