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Pumpkin Chocolate Chip Cookies – Soft, Chewy & Filled With Warm Fall Flavor

These Pumpkin Chocolate Chip Cookies are the ultimate fall treat — soft, chewy, warmly spiced, and bursting with melty chocolate chips. Unlike cakey pumpkin cookies, this recipe gives you a perfectly tender, rich cookie with real chew thanks to a few key techniques that keep excess moisture in check. Every bite tastes like autumn: cozy pumpkin, cinnamon, vanilla, and smooth chocolate. They’re perfect for fall baking, Thanksgiving dessert boards, holiday gifting, or any time you crave a seasonal cookie that feels like a warm sweater in cookie form.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 20 Cookies
Ingredients Equipment Method Notes
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Ingredients
  

  • ½ cup 113 g unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup pumpkin purée not pumpkin pie filling
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger optional
  • 1 cup semi-sweet chocolate chips
  • Optional: ½ cup chopped pecans or walnuts
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Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Cookie scoop
  • Baking sheets
  • Parchment paper
  • Cooling rack

Method
 

Step 1: Prepare the Dough Base
  1. Preheat oven to 350°F (175°C).
  2. Line baking sheets with parchment.
  3. In a mixing bowl, cream the butter, brown sugar, and granulated sugar for 2 minutes until creamy.
  4. Mix in vanilla extract.
Step 2: Remove Moisture from Pumpkin (Key Step!)
  1. Spread the pumpkin purée on a paper towel.
  2. Gently blot for 10–15 seconds to remove excess moisture.
  3. This prevents cakey cookies.
  4. Mix the blotted pumpkin into the butter mixture.
Step 3: Add Dry Ingredients
  1. In another bowl, whisk:
  2. flour
  3. baking soda
  4. salt
  5. cinnamon
  6. nutmeg
  7. ginger (if using)
  8. Add to the wet ingredients and mix until a soft dough forms.
  9. Fold in chocolate chips (and nuts if using).
  10. Chill dough 20–30 minutes to keep cookies thick and chewy.
Step 4: Scoop & Bake
  1. Scoop dough into 1½ tablespoon balls.
  2. Place 2 inches apart on baking sheets.
  3. Bake 10–12 minutes, until edges are set and centers look slightly soft.
  4. Let cool on sheet for 5 minutes before transferring to a cooling rack.

Notes

🧊 Storage & Reheating

Room Temperature: 3–4 days
Refrigerator: Up to 1 week
Freeze Dough Balls: 2 months
Freeze Baked Cookies: 1 month
Warm in the microwave for 6–8 seconds for fresh-baked softness.

🥄 Variations

Pumpkin White Chocolate Chip Cookies – Swap chips for white chocolate.
Salted Dark Chocolate Version – Use dark chocolate + flaky sea salt.
Pumpkin S’mores Cookies – Add mini marshmallows + chocolate chunks.
Pecan Pumpkin Cookies – Add toasted pecans.
Pumpkin Espresso Cookies – Add ½ teaspoon espresso powder.
Extra Spiced: Increase cinnamon and nutmeg.
Pumpkin Oatmeal: Replace ½ cup flour with oats.
Chocolate Drizzle: Top with melted dark chocolate.
Chewy Maple Pumpkin: Add 1 tablespoon maple syrup.
Gluten-Free: Use a 1:1 GF flour blend.

❓ 10 FAQs

Why blot the pumpkin?
To remove moisture so cookies stay chewy, not cakey.
Can I use pumpkin pie filling?
No — use pure pumpkin only.
Can I make these without chilling?
They’ll spread more and be thinner.
Can I substitute butter with oil?
Not recommended — butter gives the best texture.
Why are my cookies cakey?
Too much pumpkin or overmixing.
Can I freeze the dough?
Yes — freeze pre-scooped dough balls.
Can I make them extra soft?
Slightly underbake and cool on the tray.
Can I add nuts?
Yes — pecans or walnuts pair beautifully.
How do I get thicker cookies?
Chill longer and use blotted pumpkin.
Can I double the recipe?
Absolutely — great for fall baking batches.

🏁 Conclusion

These Pumpkin Chocolate Chip Cookies are a fall must-bake: soft, chewy, warmly spiced, and loaded with melty chocolate chips. They’re cozy, comforting, and bursting with seasonal flavor in every bite.
With the perfect texture — neither cakey nor dry — and irresistible chocolate-pumpkin goodness, these cookies will quickly become your go-to autumn treat for gatherings, gifting, or simply enjoying with a cup of coffee on a crisp fall day.