If you’re ready to embrace the cozy flavors of fall, these Pumpkin Chocolate Chip Cookies are an absolute must-try. Moist, soft, and packed with rich pumpkin flavor and melty chocolate chips, this recipe strikes the perfect balance between spice and sweetness. With every bite, you’ll enjoy a tender cookie that melts in your mouth and fills your kitchen with the warm scent of cinnamon and nutmeg. Discover the ultimate Pumpkin Chocolate Chip Cookies recipe—moist, flavorful, and perfect for fall baking. Try them today!

Why You’ll Love This Recipe

Perfect Moisture: The pumpkin adds incredible moisture, so these cookies stay soft and chewy rather than dry.
Seasonal Spices: A blend of cinnamon, nutmeg, and cloves brings classic fall flavors that pair beautifully with chocolate chips.
Easy to Make: Simple ingredients and straightforward instructions mean you can bake these anytime, even on busy days.
Versatile Treat: Enjoy them as an afternoon snack, dessert, or even a breakfast treat with coffee.
Family Favorite: These cookies are loved by kids and adults alike, making them great for sharing at gatherings or school events.

Ingredients You’ll Need

This Pumpkin Chocolate Chip Cookies recipe calls for simple pantry staples and a few fresh ingredients, all of which play an essential role in delivering exceptional flavor, texture, and warmth.

Pumpkin Puree: Provides moisture and a subtle sweetness, creating a soft chewy texture.
All-Purpose Flour: Gives the cookies structure without weighing them down.
Baking Soda: Helps the cookies rise for a light, tender bite.
Spices (cinnamon, nutmeg, cloves): Infuse classic fall warmth and depth of flavor.
Brown Sugar: Adds caramel notes and keeps the cookies moist.
Granulated Sugar: Balances sweetness and crispness on the edges.
Butter: For richness and that irresistible melt-in-your-mouth feel.
Egg: Binds the dough and adds tenderness.
Vanilla Extract: Boosts overall flavor with a hint of sweetness.
Chocolate Chips: Brings gooey pockets of chocolate that complement pumpkin perfectly.
Salt: Enhances the sweetness and spices.

Variations for Pumpkin Chocolate Chip Cookies

Feel free to tweak this recipe and make it your own! These cookies are an easy base for customization, allowing you to adapt according to dietary needs or flavor preferences.

Nutty Delight: Add chopped pecans or walnuts for crunch and a nutty aroma.
Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend to suit gluten sensitivities.
Vegan-Friendly: Use coconut oil instead of butter and flax eggs instead of eggs for a vegan twist.
Spice it Up: Increase cinnamon and add a pinch of ground ginger for extra warmth and spice.
White Chocolate Chips: Swap regular chocolate chips for white chocolate for a sweeter, creamy contrast.

Best Pumpkin Chocolate Chip Cookies to Try Now

How to Make Pumpkin Chocolate Chip Cookies

Step 1: Prepare Your Ingredients

Preheat the oven to 350°F (175°C). Gather all the ingredients, measuring the flour, sugars, spices, and pumpkin puree precisely for optimal results.

Step 2: Cream Butter and Sugars

In a large bowl, use a mixer to cream together softened butter, brown sugar, and granulated sugar until the mixture turns light and fluffy—this helps create a tender cookie.

Step 3: Add Wet Ingredients

Mix in the pumpkin puree, vanilla extract, and egg, blending well until smooth and consistent.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, salt, and spices. Gradually add this to the wet ingredients, mixing just until incorporated – be careful not to overmix.

Step 5: Fold in Chocolate Chips

Gently fold in the chocolate chips, distributing them evenly without breaking them up.

Step 6: Scoop and Bake

Drop tablespoon-sized scoops of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are set but the centers remain soft.

Step 7: Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they firm up perfectly without losing softness.

Pro Tips for Making Pumpkin Chocolate Chip Cookies

Use Fresh Pumpkin Puree: Avoid canned pumpkin pie filling that contains added sugars and spices; pure pumpkin provides the best flavor base.
Room Temperature Ingredients: Softened butter and eggs mix better, leading to a smoother dough and even bake.
Don’t Overbake: Take cookies out when edges are set but centers still look slightly underdone for that chewy perfection.
Mix Gently: Overmixing flour can develop gluten, resulting in tougher cookies, so stir just enough to combine.
Chill the Dough: Optional chilling for 30 minutes helps flavors develop and prevents cookies from spreading too much.

How to Serve Pumpkin Chocolate Chip Cookies

Garnishes

Sprinkle a light dusting of powdered sugar or drizzle some melted white chocolate over the baked cookies for an inviting look and extra sweetness.

Side Dishes

Pair with a hot cup of chai tea, coffee, or a glass of cold milk to balance the spice and bring out the chocolate flavors.

Creative Ways to Present

Stack cookies and tie them with rustic twine as gifts or serve on a wooden board alongside seasonal fruit like sliced apples or pears for a charming fall dessert spread.

Make Ahead and Storage

Storing Leftovers

Keep leftover Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. For best results, place a slice of bread inside to maintain moistness.

Freezing

You can freeze baked cookies for up to 3 months by placing them in a zip-top bag with parchment layers to prevent sticking. Thaw at room temperature before serving.

Reheating

Warm cookies in a microwave for 10-15 seconds or in a low oven for 5 minutes to regain that fresh-baked softness and gooey chocolate texture.

FAQs

Are Pumpkin Chocolate Chip Cookies healthy?

While they do contain added sugars and butter, the pumpkin puree adds fiber and nutrients, making them a slightly better treat option than traditional cookies.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because pumpkin pie filling contains added sugar and spices, which can alter the taste and texture of your cookies.

How do I make Pumpkin Chocolate Chip Cookies dairy-free?

Substitute butter with plant-based margarine or coconut oil and use dairy-free chocolate chips for a delicious dairy-free version.

Can I make these cookies gluten-free?

Yes! Use a one-to-one gluten-free baking flour blend and ensure your baking soda and other ingredients are gluten-free certified.

Why are my cookies spreading too much?

Over-softened butter or too much sugar can cause spreading. Try chilling your dough before baking and measure ingredients carefully.

Final Thoughts

There’s nothing quite like the smell of freshly baked Pumpkin Chocolate Chip Cookies wafting through your home on a crisp autumn day. This recipe blends the best of fall flavors with the comforting richness of chocolate, resulting in a cookie that feels like an instant hug. Whether you’re baking for friends, family, or just treating yourself, these cookies are a warm and delightful way to celebrate the season. Give them a try—you might just find your new go-to fall treat!

Pumpkin Chocolate Chip Cookies

Author: Mary
Total Time: 25-27 minutes
Yield: About 24 cookies 1x
Diet: Gluten Free (if gluten-free flour is used)

Print Recipe

Description

These Pumpkin Chocolate Chip Cookies are soft, moist, and bursting with cozy fall flavors. Perfectly balanced with spices like cinnamon, nutmeg, and cloves, and studded with melty chocolate chips, these cookies offer a tender, chewy texture that melts in your mouth. Ideal for fall baking, they make a delicious treat for any occasion—snacking, dessert, or breakfast.

Ingredients

Scale

Main Ingredients

1 cup pumpkin puree (preferably fresh)
2 1/2 cups all-purpose flour (or gluten-free blend for gluten-free version)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter (softened)
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups chocolate chips (regular or white chocolate chips as variation)

Instructions

Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Gather and measure all ingredients precisely, including flour, sugars, spices, and pumpkin puree for the best results.
Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps create a tender cookie texture.
Add Wet Ingredients: Mix in the pumpkin puree, vanilla extract, and egg until the mixture is smooth and well blended.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add this dry mixture to the wet ingredients and mix just until combined—avoid overmixing to prevent tough cookies.
Fold in Chocolate Chips: Gently fold the chocolate chips into the dough, ensuring they are evenly distributed without breaking them up.
Scoop and Bake: Drop tablespoon-sized scoops of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set while centers remain soft.
Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing the cookies to firm up without losing their softness.

Notes

Use fresh pumpkin puree rather than canned pumpkin pie filling for the best flavor.
Ensure butter and eggs are at room temperature for a smoother dough and even bake.
Remove cookies from the oven when edges are set but centers are slightly underdone for chewy perfection.
Mix the batter gently to avoid developing gluten and tough cookies.
Optionally chill the dough for 30 minutes to develop flavors and prevent spreading.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: pumpkin cookies, chocolate chip cookies, fall baking, soft cookies, pumpkin spice, gluten-free cookies, seasonal treats