Pumpkin Chocolate Chip Cookies are a delightful twist on classic cookies, combining the creamy pumpkin flavor with sweet, melty chocolate chips. These cookies are soft and chewy with just the right amount of pumpkin spice to make them perfect for fall or anytime you want a cozy treat.
I love how these cookies come together so easily and fill my kitchen with that warm pumpkin aroma. The pumpkin keeps the cookies super moist, and the chocolate chips add little bursts of sweetness that everyone goes crazy for. I usually double the chocolate chips because, well, why not?
These cookies are great with a glass of cold milk or a warm cup of tea. I like to bake a batch and share them with friends or bring them to gatherings because they always disappear quickly. If you want a little extra fun, try adding some chopped nuts or a sprinkle of cinnamon on top before baking.
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling. It adds moisture and subtle earthiness. If fresh pumpkin is handy, roast and mash it, but canned works best for texture.
Chocolate Chips: Semi-sweet chips are classic here. You can swap for dark chocolate or milk chocolate chips depending on your sweetness preference. Adding extra chips on top makes them look and taste amazing.
Spices: Cinnamon, ginger, nutmeg, and cloves give that warm fall flavor. If you don’t have all spices, try pumpkin pie spice as a simple substitute—it combines these nicely.
Butter & Sugar: Butter keeps cookies tender and helps spread. Brown sugar adds chewiness and depth, while granulated sugar balances sweetness. For dairy-free, try vegan butter; texture might slightly change.
How Do You Get Soft, Chewy Pumpkin Cookies with Melty Chocolate?
Keep an eye on these tips to get soft, almost cake-like cookies with gooey chocolate:
- Cream butter and sugars well. This traps air and creates light, tender cookies.
- Don’t overmix once flour is added. Mix just until combined to avoid tough cookies.
- Use pumpkin puree. It adds moisture that keeps cookies soft and chewy.
- Press extra chocolate chips on top. This helps with those melty chocolate pockets and pretty cookie tops.
- Bake until edges are set but centers are still soft. They will firm as they cool, so pulling them out early keeps softness.
After baking, let cookies rest on the pan briefly before cooling on a rack — this helps them finish setting without drying out. Enjoy these little bites full of autumn flavor!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming butter and sugars, plus an extra for mixing dry ingredients.
- Hand or stand mixer – makes creaming and mixing easier and helps achieve a smooth dough.
- Measuring cups and spoons – for accurate ingredient portions, especially for spices and pumpkin.
- Silicone baking mats or parchment paper – to prevent sticking and make cleanup a breeze.
- Cookie scoop – helps get evenly-sized cookies for uniform baking and baking time.
- Baking sheet – a standard size is perfect for baking multiple cookies at once.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips for white chocolate or butterscotch chips for a different sweet note.
- Add chopped nuts—like pecans or walnuts—for crunch and extra flavor.
- Mix in dried cranberries or raisins for a chewy fruit burst.
- Use pumpkin pie spice instead of individual spices for a quick flavor boost.
Equipment You’ll Need
- Large and medium mixing bowls
- Hand mixer or stand mixer (optional but helpful)
- Measuring cups and spoons
- Spatula or wooden spoon for mixing
- Cookie scoop or tablespoon for shaping dough
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Variations to Try
- Nutty Twist: Add ½ cup chopped pecans or walnuts for a crunchy bite.
- Fruit Boost: Mix in ½ cup dried cranberries or raisins for a chewy texture.
- Spice Change: Use 2 teaspoons pumpkin pie spice instead of individual spices for convenience.
- Chocolate Swap: Use white chocolate chips or dark chocolate chunks instead of semi-sweet chips.
- Vegan Option: Replace butter with coconut oil and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of regular egg.
Can I Use Frozen Pumpkin Puree for These Cookies?
Yes, you can! Just make sure to thaw it completely and drain any excess liquid before using to keep the dough from becoming too wet.
Can I Substitute the All-Purpose Flour?
You can try using whole wheat flour for a nuttier flavor, but the cookies might be denser. For gluten-free, use a 1:1 gluten-free baking flour blend.
How Should I Store Leftover Pumpkin Chocolate Chip Cookies?
Store them 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.
Can I Make the Dough Ahead of Time?
Absolutely! Refrigerate the dough for up to 2 days before baking, or freeze it for longer storage. Just let the dough soften a bit at room temperature before scooping and baking.
