- These cookies blend pumpkin's moisture with chocolate, creating a perfect balance of comfort and indulgence.
- Easy to make and highly customizable for dietary needs, they're ideal for gatherings or a quick treat.
- They stay soft and chewy by balancing pumpkin puree with flour while adding warm spices enhances flavor.
- Tips for baking include using room temperature butter and chilling the dough to prevent spreading.
- Multiple variations exist, such as vegan and gluten-free options, allowing everyone to enjoy this fall treat.
Pumpkin chocolate chip cookies are one of those treats that instantly transport me to crisp autumn days, golden leaves, and the smell of warm spices filling the kitchen. These cookies combine the natural sweetness and moisture of pumpkin with the rich decadence of chocolate, creating a perfect balance of comfort and indulgence.
I love making them for cozy family gatherings, weekend baking projects, or even as a quick pick-me-up during the week. Whether you serve them fresh from the oven with a cup of coffee or pack them in a lunchbox, these cookies always bring joy. And the best part? They’re easy to make, customizable, and guaranteed to disappear fast.
Table of contents
Pumpkin Chocolate Chip Cookies Recipe
Pumpkin Chocolate Chip Cookies Recipe
24
servings15
minutes12
minutes180
kcalThese pumpkin chocolate chip cookies are soft, chewy, and full of fall flavor. The perfect mix of pumpkin, spices, and gooey chocolate chips makes them irresistible.
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Ingredients
1 cup pumpkin puree (drained slightly if watery)
0.5 cup unsalted butter, softened
1 cup brown sugar
0.5 cup white sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon baking powder
1.5 teaspoons ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon ground cloves
0.5 teaspoon salt
1.5 cups semi-sweet chocolate chips
Directions
- Cream together butter, brown sugar, and white sugar until light and fluffy.
- Add the egg, vanilla, and pumpkin puree and mix until smooth.
- Whisk flour, baking soda, baking powder, salt, and spices in a separate bowl.
- Gradually combine the dry mixture with the wet ingredients until just mixed.
- Fold in the chocolate chips.
- Scoop dough onto a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 11–12 minutes until edges are golden.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
- Chill the dough if you want thicker cookies.
- Sprinkle flaky sea salt on top before baking for a sweet-savory balance.
- Store cookies in an airtight container for up to 5 days or freeze for longer.
Nutrition Facts
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 18g
- Protein: 2g
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The Magic Behind These Fall-Inspired Cookies
What sets this pumpkin chocolate chip cookies recipe apart is the texture and flavor balance. Many pumpkin cookies can turn out cakey, but by using the right ratio of pumpkin puree to flour, these cookies stay soft and chewy with just the right amount of moisture. The pumpkin not only adds flavor but also acts as a natural binder, so you can cut back on fat without losing tenderness.
Adding warm spices like cinnamon, nutmeg, and cloves brings out the earthy sweetness of pumpkin and makes every bite taste like fall. The chocolate chips, whether semi-sweet or dark, balance the sweetness and give a melty richness.
For dietary needs, you can swap in gluten-free flour, dairy-free chocolate chips, or even coconut sugar. The recipe adapts beautifully without sacrificing flavor.
Learn more about the science of baking cookies in King Arthur Baking’s cookie guide for deeper insights into texture and ingredients.
How to Stay Ahead in the Kitchen
Being prepared makes baking more enjoyable. Here are a few steps you can take before starting:
- Measure ingredients ahead of time: Having everything pre-measured keeps the process smooth.
- Use room temperature butter: It creams better with sugar, creating a lighter dough.
- Pat dry your pumpkin puree: Place it on paper towels briefly to reduce excess moisture.
- Line your baking sheet: Use parchment paper or silicone mats for easy cleanup.
- Chill the dough (optional): Resting the dough for 30 minutes helps prevent spreading.
Tips to Elevate Your Pumpkin Chocolate Chip Cookies
Here are my top tried-and-true tips for making the best pumpkin chocolate chip cookies:
- Don’t overmix the dough – Overmixing develops too much gluten and can make cookies tough.
- Use both brown and white sugar – Brown sugar adds moisture and chewiness, while white sugar helps with structure.
- Choose the right chocolate – Semi-sweet balances sweetness, but dark chocolate makes them richer.
- Slightly underbake – Take cookies out when the edges are set but the centers look soft. They’ll continue baking on the sheet.
- Cool on the tray – Let cookies rest for 5 minutes before transferring to a rack. This prevents breaking.
- Add a sprinkle of sea salt – Enhances flavor and balances sweetness beautifully.
How to Make These Cookies Your Own
Pumpkin White Chocolate Chip Cookies
Swap semi-sweet chocolate for creamy white chocolate chips. The sweetness of white chocolate pairs beautifully with pumpkin, creating a softer, more indulgent cookie. I like to add a handful of dried cranberries for a festive holiday twist.
Pumpkin Oat Chocolate Chip Cookies
Add rolled oats to the dough for a chewy texture and extra fiber. This version feels hearty and works great as a snack cookie. You can even sneak in some chopped nuts for crunch.
Pumpkin Spice Latte Cookies
Mix in a teaspoon of instant espresso powder along with the spices. These cookies taste like your favorite pumpkin spice latte in cookie form, perfect for coffee lovers.
Gluten-Free Pumpkin Chocolate Chip Cookies
Use a 1-to-1 gluten-free flour blend. Pumpkin keeps the cookies moist, so you won’t miss the traditional flour. Make sure your chocolate chips are gluten-free as well.
Vegan Pumpkin Chocolate Chip Cookies
Replace the butter with coconut oil or vegan margarine and use flax eggs instead of regular eggs. Opt for dairy-free chocolate chips, and you’ll have a cookie that’s just as chewy and satisfying.
If you’re looking for another cozy fall bake, try my Pumpkin Cheesecake Muffins, which bring a creamy surprise inside every bite.
FAQs or Troubleshooting
Pumpkin adds moisture, so if your cookies are too cakey, reduce the pumpkin slightly or pat it dry before using.
Absolutely. Freeze baked cookies for up to 3 months, or freeze dough balls and bake them fresh when needed.
No, store them in an airtight container at room temperature for up to 5 days.
Semi-sweet is classic, but dark chocolate offers a richer flavor. White chocolate adds extra sweetness.
Yes, use a flax egg or applesauce as an alternative for a vegan-friendly version.
Final Thoughts on These Fall Favorites
Pumpkin chocolate chip cookies are the kind of recipe that feels like a warm hug on a cool day. They’re easy to make, full of cozy spices, and adaptable for almost any diet. Once you try them, you’ll want to keep a batch ready in your freezer for those pumpkin cravings.
If you enjoyed these cookies, you might also love my Pumpkin Chai Latte or Pumpkin Cheesecake, both are equally comforting and perfect for fall baking.
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