Pumpkin Chocolate Chip Cookies bring together the best of two worlds: the warm, comforting taste of pumpkin and the sweet, melty goodness of chocolate chips. These cookies are soft, slightly chewy, and bursting with cozy fall flavors that make them perfect for any time you want a little treat with a seasonal twist.
I love how easy these cookies are to make, and the pumpkin keeps them nice and moist. Plus, there’s something so fun about biting into a chocolate chip cookie that has that subtle pumpkin flavor in the background. I often find myself making a big batch to share with friends or to have around for when I want a quick snack with a cup of tea or coffee.
One of my favorite ways to enjoy these cookies is fresh out of the oven when the chocolate chips are still soft and gooey. They’re also great for lunchboxes or packing along on a fall picnic. Honestly, these cookies are a total crowd-pleaser, and I’m pretty sure everyone will be asking you for the recipe once they try one!
Key Ingredients & Substitutions
Pumpkin Puree: Fresh or canned pumpkin puree works well here. If you can’t find pumpkin, try using sweet potato puree for a similar texture and sweetness.
Butter: Unsalted butter helps control saltiness. For a dairy-free version, swap with coconut oil or a vegan butter substitute.
Sugars: The mix of granulated and brown sugar gives a nice balance of sweetness and moisture. You can replace brown sugar with coconut sugar for a richer taste.
Spices: Cinnamon, nutmeg, and cloves create warm fall flavors. Feel free to adjust spices or add ginger for an extra kick.
Chocolate Chips: Semisweet works perfectly, but you can use dark chocolate, white chocolate, or even chunks if you prefer.
How Do You Get Soft, Chewy Pumpkin Cookies Every Time?
The key to these moist and soft cookies is careful mixing and baking time. Here’s how I do it:
- Don’t overmix once you add the flour. Just combine till no flour streaks remain to keep the dough tender.
- Use softened butter and beat sugars well with butter to create air, making cookies lighter.
- Bake until edges are just set but centers look a bit soft. They will firm up as they cool.
- Let cookies cool on the sheet for a few minutes before moving them. This helps keep them from falling apart.
Following these tips helps you get the soft, slightly chewy texture that makes these cookies so addictive every time.
Equipment You’ll Need
- Mixing bowls – I like large bowls to mix all the ingredients comfortably without spills.
- Hand or stand mixer – makes creaming butter and sugars easier for a fluffy texture.
- Measuring cups and spoons – ensure your ingredients are accurate for perfect results.
- Cookie scoop or tablespoon – helps portion out the dough evenly for consistent cookies.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup simple.
- Baking sheet – a sturdy one that distributes heat evenly for perfect baking.
Flavor Variations & Add-Ins
- White chocolate chips instead of dark – for a creamier sweetness that pairs well with pumpkin.
- Add chopped nuts like pecans or walnuts – they add crunch and flavor contrast.
- Spice it up with ground ginger or allspice – perfect if you love more warming spices.
- Drop in some dried cranberries or raisins – for a touch of tartness and extra texture.
How to Make Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 1 cup (240g) pumpkin puree (canned or fresh)
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 cups (340g) semisweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Plus, you’ll want to allow a few minutes for the cookies to cool before enjoying them. All in all, you can have delicious pumpkin chocolate chip cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats. This will make sure the cookies bake evenly and won’t stick.
2. Mix Butter and Sugars:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat them until the mixture looks light and fluffy — this helps make your cookies soft and tender.
3. Add Pumpkin, Egg, and Vanilla:
Next, stir in the pumpkin puree, egg, and vanilla extract. Mix until everything is well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt. This ensures the spices and leavening are evenly spread throughout your dough.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to your pumpkin mixture. Stir gently until just combined. Try not to overmix so the cookies stay soft and chewy.
6. Fold in the Chocolate Chips:
Carefully fold in the semisweet chocolate chips until they’re spread evenly throughout the dough.
7. Scoop and Bake:
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto your prepared baking sheets. Leave about 2 inches between each cookie.
Bake them for 12 to 15 minutes, or until the edges are set and just starting to turn golden, while the centers remain soft.
8. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This keeps them from breaking apart. After that, transfer the cookies to a wire rack to cool completely, or enjoy them warm for melty chocolate goodness!
Can I Use Canned Pumpkin or Fresh Pumpkin Puree?
Yes, both canned and fresh pumpkin puree work perfectly in this recipe. Just make sure the fresh pumpkin is cooked and pureed until smooth before using.
Can I Substitute the Butter?
You can swap unsalted butter for coconut oil or a vegan butter substitute if you prefer a dairy-free version. Keep in mind this may slightly alter the texture and flavor.
How Do I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months and thaw at room temperature before eating.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped pecans, walnuts, or dried cranberries are delicious additions. Just fold them in with the chocolate chips before baking.