Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies have a charm that’s hard to beat. They’re soft, chewy, and carry that rich pumpkin flavor that feels warm and inviting.

The gentle spice mix wraps around each bite, while the melty chocolate chips give them a rich, indulgent twist. They feel familiar, yet special enough to bring out for any occasion.

These cookies bake up with a tender center and just the right amount of sweetness, making them the kind of treat people remember.

The balance of pumpkin and chocolate is spot on—neither outshines the other, and both work together to make each bite feel complete.

They’re perfect for sharing, gifting, or keeping all to yourself with a mug of tea or coffee.

Once you’ve had them fresh out of the oven, it’s almost impossible not to go back for more. And honestly, that’s half the joy of making them.

Table of Contents

Pumpkin Chocolate Chip Cookies Recipe

Ingredients

1 cup pumpkin puree (not pumpkin pie filling)
1 cup brown sugar, packed
½ cup granulated sugar
½ cup unsalted butter, softened
1 large egg yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, and butter until smooth and creamy.
Add egg yolk and vanilla extract, then whisk again until fully combined.
In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry mixture to the wet mixture, mixing gently with a spatula until just combined. Do not overmix to keep cookies soft.
Fold in the chocolate chips, reserving a few for topping.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly press extra chocolate chips on top of each dough ball for a bakery-style look.
Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

What Makes Pumpkin Chocolate Chip Cookies So Special?

Pumpkin chocolate chip cookies stand out because they blend the soft, moist texture of pumpkin with the richness of chocolate chips.

The spices add warmth, while the pumpkin keeps the cookies tender for days. This mix of flavors and textures is what keeps people coming back for more.

Can I Use Fresh Pumpkin Instead Of Canned Pumpkin Puree?

Yes, you can use fresh pumpkin puree, but make sure it’s smooth and not watery. If using fresh pumpkin:

Cook and mash well: Steam or roast the pumpkin until soft, then mash or blend into a smooth puree.
Drain excess water: Fresh pumpkin usually has more water than canned. Place it in a fine mesh strainer or cheesecloth to remove extra liquid, so your cookies don’t turn out too soft.

What Type Of Chocolate Chips Work Best?

The choice of chocolate can change the flavor and look of your cookies.

Semi-sweet chocolate chips: Balance the sweetness of the cookie and pair well with pumpkin.
Dark chocolate chips: Give a richer, more intense chocolate flavor.
Mini chocolate chips: Spread more evenly through each bite for consistent flavor.

How Do I Keep My Pumpkin Cookies Soft And Chewy?

Pumpkin cookies naturally stay soft, but a few steps can help maintain the perfect texture:

Do not overbake: Remove them from the oven when edges are set but the center is still soft.
Cool properly: Let them sit on the baking sheet for a few minutes before moving to a rack.
Store in an airtight container: This prevents them from drying out.

Can I Freeze Pumpkin Chocolate Chip Cookies?

Freezing helps you enjoy fresh cookies anytime without baking from scratch every time.

Freeze baked cookies: Let them cool completely, then place in a single layer on a baking sheet until solid. Transfer to a freezer-safe bag or container. They last up to 3 months.
Freeze cookie dough: Scoop portions onto a tray, freeze until firm, then store in freezer bags. Bake straight from frozen, adding a couple of extra minutes to the baking time.

How To Store Pumpkin Chocolate Chip Cookies?

Proper storage keeps cookies fresh and flavorful for longer.

Room temperature: Store in an airtight container for up to 5 days. Place a piece of parchment paper between layers to prevent sticking.
Refrigerator: Extends freshness up to 7 days but may slightly change texture. Let them come to room temperature before serving.
With bread slice trick: Adding a small slice of bread in the container helps keep cookies soft by retaining moisture.

Can I Add Nuts Or Other Mix-Ins To The Recipe?

Yes, adding extra ingredients can make your cookies more interesting:

Chopped walnuts or pecans: Add crunch and a nutty flavor.
White chocolate chips: Give a sweeter, creamier twist.
Dried cranberries: Add tartness that balances the sweetness of the cookie.