The Best Soft & Chewy Pumpkin Chocolate Chip Cookies: Your Ultimate Fall Recipe

These pumpkin chocolate chip cookies are not just simple to make; they’re an absolute delight, tasting incredible with every bite. Each cookie is generously loaded with rich chocolate chips, a perfect blend of pumpkin spice, and creamy pumpkin puree, creating a symphony of flavors that screams autumn.

Imagine a cookie that’s perfectly soft, wonderfully chewy, and bursting with the cozy flavors of fall. That’s exactly what you get with these pumpkin chocolate chip cookies! They turn out perfectly every single time, making them a foolproof recipe for bakers of all skill levels. While I admittedly bake them often during the holiday season – they’re a staple for Thanksgiving and Christmas – their irresistible taste makes them a fantastic treat to enjoy year-round. Don’t limit the joy of these delicious homemade pumpkin cookies to just one season!

If you’re as much of a pumpkin enthusiast as I am, you’ll definitely want to explore more of my favorite pumpkin recipes. Be sure to check out these delightful pumpkin french toast for a cozy breakfast, and this decadent pumpkin bread with cream cheese frosting for another amazing dessert option.

Why These Pumpkin Chocolate Chip Cookies Are a Must-Try

There’s something truly magical about the combination of pumpkin and chocolate, especially when baked into a soft, spiced cookie. These cookies stand out because they strike the perfect balance between the earthy sweetness of pumpkin and the rich indulgence of chocolate. They’re incredibly moist, with a tender crumb that practically melts in your mouth, thanks to the generous amount of pumpkin puree. The aromatic spices, like cinnamon and pumpkin pie spice, elevate the flavor profile, making each bite feel like a warm hug. Plus, the simplicity of the recipe means you can whip up a batch whenever a craving strikes, or when you need a quick, impressive dessert for guests.

Ingredient Notes, Substitutions, and Key Components

For precise ingredient quantities and comprehensive step-by-step instructions, please refer to the detailed recipe card located further down the page.

• Pumpkin Puree: This is the star of our show! It’s absolutely crucial to use pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which will throw off the balance of sugars and spices in this recipe. Pure pumpkin puree provides that natural pumpkin flavor and essential moisture without altering the intended taste. You can find it canned in most grocery stores in the baking aisle.
• Chocolate Chips: The choice of chocolate chips can greatly impact the final taste. Both milk chocolate and semi-sweet chocolate chips work wonderfully in this recipe, offering different levels of sweetness and cocoa intensity. For a classic flavor, semi-sweet is often preferred, providing a lovely contrast to the sweet pumpkin. If you prefer a richer, less sweet cookie, dark chocolate chips are a fantastic option. Alternatively, white chocolate chips can offer a creamy, sweet counterpoint to the pumpkin spice, creating a different but equally delicious flavor profile. Feel free to use a mix of your favorites for a multi-faceted chocolate experience!
• Sugars: We use a combination of granulated sugar and brown sugar. Granulated sugar provides crispness and sweetness, while brown sugar adds moisture, chewiness, and a subtle molasses flavor that complements the pumpkin beautifully.
• Oil: Canola or vegetable oil keeps these cookies incredibly moist and tender. Unlike butter, which can make cookies spread more and sometimes drier, oil ensures a consistently soft texture.
• Egg: A single egg binds the ingredients together, adding structure and richness to the cookie dough.
• Vanilla Extract: A touch of vanilla enhances all the other flavors, adding a warm, aromatic depth that’s essential in any good cookie.
• All-Purpose Flour: The foundation of our cookie structure. Measure it correctly by spooning flour into your measuring cup and leveling it off with a straight edge to avoid a dense cookie.
• Leavening Agents: Both baking soda and baking powder are used to give these cookies a soft, slightly puffy texture. Baking soda reacts with the acidic pumpkin to help them rise, while baking powder provides additional lift.
• Spices: Cinnamon and pumpkin pie spice are the heart of the fall flavor. Pumpkin pie spice is typically a blend of cinnamon, nutmeg, ginger, and cloves, offering a complex warmth.
• Kosher Salt: A small amount of salt balances the sweetness and brings out the full depth of flavor in the cookies. Don’t skip it!

Top Tips for the Ultimate Pumpkin Chocolate Chip Cookies

Achieving bakery-quality pumpkin chocolate chip cookies at home is easier than you think with these expert tips:

• Chill the Cookie Dough: This step is absolutely crucial for perfect cookies. Chilling the dough for at least an hour (or even overnight!) prevents the cookies from spreading too much, allowing their flavors to deepen and giving them a thicker, chewier texture. Don’t skip this, even if you’re in a rush! It makes a significant difference.
• Don’t Expect Much Spread: Unlike some cookie recipes, these pumpkin chocolate chip cookies are designed to be soft and tender, not overly thin or crispy. Don’t be alarmed if you notice they don’t spread significantly during baking. The end result is a delightful, small, tender, and slightly puffed cookie, which is exactly what we’re aiming for.
• Avoid Overmixing the Dough: Once you add the dry ingredients to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies. A few streaks of flour are perfectly fine – they’ll disappear during the brief chilling process.
• Enjoy Them Warm: While delicious at any temperature, these cookies truly shine when eaten warm. The chocolate chips will be melty and gooey, and the pumpkin spice flavors will be more vibrant. Consider popping a cooled cookie in the microwave for 10-15 seconds for that fresh-out-of-the-oven experience.
• Add Extra Chocolate Chips Immediately: For a beautiful, professional-looking presentation, and an extra boost of chocolatey goodness, press a few extra chocolate chips onto the tops of the cookies the second they come out of the oven. The residual heat will slightly melt them, making them adhere perfectly and look irresistible.
• Let Them Cool Slightly: Although eating them warm is recommended, let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire rack or diving in. This allows them to set up slightly, preventing them from falling apart and making them easier to handle.

How Long Do I Bake Them For? Perfectly Soft Results

The sweet spot for baking these pumpkin chocolate chip cookies is generally between 9 to 12 minutes at 350 degrees F (175 degrees C). The exact time can vary depending on your oven and the size of your cookie scoops. You’ll know they’re done when the edges are lightly set, and the centers still look slightly soft and puffy. They may not appear fully “done” in the middle, but remember, they will continue to cook slightly from the residual heat once removed from the oven. Undercooking them slightly ensures that wonderful soft, chewy texture we’re aiming for. Keep an eye on them, especially during your first batch, as oven temperatures can vary.

Storage and Freezing Tips

To keep your delicious pumpkin chocolate chip cookies fresh and soft for as long as possible, proper storage is key.

• Room Temperature: Place any leftover cookies in an airtight container. They will stay wonderfully soft and fresh at room temperature for up to 3 days. To maintain their texture, you can even place a slice of bread in the container with them – the cookies will absorb moisture from the bread, helping them stay soft.
• Refrigeration: While not strictly necessary, you can store them in the refrigerator in an airtight container for up to a week. Just be aware that the texture might become a little firmer. Bring them to room temperature or warm them slightly before serving for the best experience.
• Freezing Baked Cookies: These cookies freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen cookies to a freezer-safe bag or airtight container, separated by parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months. To enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds.
• Freezing Cookie Dough: You can also freeze the unbaked cookie dough! Scoop the dough balls onto a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When you’re ready to bake, you can bake them directly from frozen, adding a few extra minutes to the baking time. This is a fantastic way to have fresh, warm cookies on demand!

Serving Suggestions for Your Pumpkin Chocolate Chip Cookies

These versatile cookies are perfect for so many occasions and pair wonderfully with a variety of beverages and desserts:

• Classic Pairing: A tall glass of cold milk is the ultimate companion for any chocolate chip cookie, and these pumpkin versions are no exception.
• Coffee or Tea: Enjoy them with your morning coffee, afternoon tea, or a festive pumpkin spice latte for an extra cozy treat.
• Ice Cream Sandwich: For an indulgent dessert, sandwich a scoop of vanilla bean, cinnamon, or even caramel ice cream between two warm pumpkin chocolate chip cookies.
• With Whipped Cream: A dollop of freshly whipped cream or a drizzle of caramel sauce can elevate these cookies into a fancier dessert.
• Holiday Platters: They make a wonderful addition to any holiday cookie platter, bringing festive color and flavor.
• Gift Giving: Package them beautifully in a decorative tin or box for a thoughtful homemade gift during the fall and winter months.

Common Questions About Pumpkin Chocolate Chip Cookies (FAQ)

Here are answers to some frequently asked questions that might arise when baking these delightful cookies:

Can I use fresh pumpkin puree?

Yes, you can absolutely use homemade pumpkin puree! Just make sure it’s thick and well-drained to avoid excess moisture, which could affect the cookie’s texture. Canned pure pumpkin puree is generally more consistent in moisture content, but fresh works if prepared properly.

My cookies spread too much, what went wrong?

The most common reasons for cookies spreading too much are usually related to butter (if you substituted it for oil), warm dough, or too much leavening. Ensure your cookie dough is adequately chilled for at least an hour. Also, make sure you’re using oil as specified in the recipe, as butter has a lower melting point.

Can I add other mix-ins?

Definitely! Chopped nuts (like pecans or walnuts), dried cranberries, or a mix of different chocolate types (milk, dark, white) would all be delicious additions. Just be mindful not to add too many extra ingredients, as it can affect the dough’s consistency.

How do I get my cookies to be perfectly round?

While not crucial for taste, for perfectly round cookies, use a cookie scoop for uniform size. Immediately after removing them from the oven, you can gently reshape any irregular edges by using a round cookie cutter slightly larger than the cookie, or the back of a spoon, to push the edges inwards while they are still hot.

Can I make this recipe gluten-free?

While this specific recipe hasn’t been tested with gluten-free flour, you might be able to substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Results may vary, so start with a small batch.

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Your feedback helps others discover and enjoy these amazing cookies! And consider following me on Facebook or Pinterest for more delicious recipes and baking inspiration!