If you’re craving something that perfectly blends the cozy flavors of fall with a sweet, melt-in-your-mouth treat, then these Pumpkin Chocolate Chip Cookies are exactly what you need. Soft, chewy, and studded with rich chocolate chips, these cookies capture the warm spice of pumpkin and the comforting sweetness of chocolate in every bite. Whether you’re baking for a family gathering, a weekend treat, or just because, these five irresistible Pumpkin Chocolate Chip Cookies recipes will satisfy your fall cravings and become a fast favorite in your kitchen.

Why You’ll Love This Recipe

Seasonal Comfort: Pumpkin adds a naturally moist texture and warm spices that make these cookies feel like a hug in dessert form.
Chocolatey Sweetness: The chocolate chips create the perfect contrast to the spiced pumpkin base for a delicious balance of flavors.
Easy to Bake: These recipes use simple ingredients and straightforward steps, perfect for both beginner and seasoned bakers.
Versatile Variations: You can customize the cookies easily for dietary preferences or ingredient swaps without losing that signature fall vibe.
Great for Sharing: These cookies are a guaranteed hit at any gathering, making you the star baker among friends and family.

Ingredients You’ll Need

Each recipe calls for pantry staples that come together to create the perfect balance of flavor, texture, and color. The ingredients not only enhance the overall taste but also contribute to the soft, moist, and flavorful nature that defines Pumpkin Chocolate Chip Cookies.

Pure Pumpkin Puree: The heart of the cookie, providing moisture, sweetness, and that iconic fall flavor.
All-Purpose Flour: Gives the cookie its classic chewy texture while holding everything together.
Warm Spices: Cinnamon, nutmeg, ginger, and cloves add depth and that unmistakable pumpkin spice aroma.
Sugar: Brown and granulated sugar create a perfect caramelized sweetness and keep the cookies tender.
Chocolate Chips: Use semisweet or bittersweet chips for a luscious chocolate burst in every bite.
Butter or Oil: Provides richness and ensures the cookies are soft and moist.
Eggs or Egg Substitute: Helps bind the dough while contributing to a tender crumb.
Baking Soda and Baking Powder: Leavening agents that give a delightful rise and lightness.
Vanilla Extract: Adds warmth and rounds out the sweet and spicy flavors perfectly.

Variations for Pumpkin Chocolate Chip Cookies

Feel free to tailor these Pumpkin Chocolate Chip Cookies to your liking! Whether you want to accommodate dietary restrictions or simply switch things up, these variations are simple, fun, and sure to keep your fall baking exciting.

Gluten-Free Swap: Substitute regular flour with a gluten-free blend for a safe and tasty alternative.
Vegan Version: Use flax eggs and coconut oil instead of butter and eggs to keep it plant-based.
Add Nuts: Chopped pecans or walnuts add a satisfying crunch and nutty flavor.
White Chocolate Chips: For a sweeter, creamier twist that contrasts uniquely with pumpkin spices.
Extra Spices: Boost the fall flavor with extra cinnamon, a pinch of cardamom, or a dash of allspice.

5 Irresistible Pumpkin Chocolate Chip Cookies Recipes

How to Make Pumpkin Chocolate Chip Cookies

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients and preheating the oven to 350°F (175°C). Measure pumpkin puree, flour, spices, sugars, and butter precisely to ensure balanced flavor and texture.

Step 2: Mix Wet Ingredients

In a large bowl, cream softened butter with both brown and granulated sugars until light and fluffy. Add the pumpkin puree, eggs, and vanilla extract and mix until fully combined, creating a smooth, moist batter.

Step 3: Sift and Blend Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and warm spices. Sifting helps prevent lumps and ensures even distribution of the leavening agents and spices.

Step 4: Combine Wet and Dry

Gradually add the dry mixture into the wet batter, stirring gently just until combined. Avoid overmixing to preserve tenderness in the cookies.

Step 5: Fold in the Chocolate Chips

Gently fold the chocolate chips into the dough, spreading them evenly so every cookie has pockets of melty chocolate.

Step 6: Scoop and Bake

Drop spoonfuls of cookie dough onto a lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, until edges are set and tops are slightly golden but still soft.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set while remaining soft and chewy inside.

Pro Tips for Making Pumpkin Chocolate Chip Cookies

Don’t Overmix: Stir the dough until just combined to avoid tough cookies.
Use Fresh Spices: Freshly ground cinnamon and nutmeg make the spices pop much more vividly.
Chill the Dough: Refrigerate dough for 30 minutes to prevent spreading and enhance flavor.
Measure Flour Correctly: Spoon and level flour into your measuring cup for accurate quantity, or use a kitchen scale.
Watch Baking Time: Slightly under-bake if you like super soft cookies; they continue to set as they cool.
Room Temperature Ingredients: Use softened butter and eggs at room temperature for an even batter texture.

How to Serve Pumpkin Chocolate Chip Cookies

Garnishes

Sprinkle a little powdered sugar or drizzle melted white chocolate over cooled cookies to add a festive and elegant touch for serving.

Side Dishes

Pair these cookies with a warm cup of chai tea, hot coffee, or creamy pumpkin spice latte to enhance your fall-inspired snack or dessert.

Creative Ways to Present

Serve cookies on a rustic wooden platter garnished with fresh cinnamon sticks or pumpkin slices to highlight the season and add visual interest at any gathering or party.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days to maintain freshness and chewiness.

Freezing

Freeze baked cookies in a single layer on a tray, then transfer to a zip-top bag or container for up to 3 months—perfect for making ahead and enjoying later.

Reheating

Warm cookies in a microwave for about 10 seconds or in a 300°F oven for 5 minutes to revive that soft, fresh-baked texture and warm chocolate chips.

FAQs

Can I use canned pumpkin for these cookies?

Yes! Canned pumpkin puree works perfectly and is the easiest option to keep your cookies moist and flavorful.

Are these cookies gluten-free?

Not by default, but you can easily substitute gluten-free flour to make the recipe suitable for gluten-sensitive diets.

Can I reduce the sugar in the recipe?

Absolutely. You can lower the sugar slightly, but keep in mind it might affect the cookie’s softness and caramelization.

What spices go best with pumpkin in these cookies?

Cinnamon, nutmeg, ginger, and cloves are classic choices that complement pumpkin beautifully in this cookie recipe.

How do I make sure the cookies stay soft?

Be careful not to overbake the cookies and store them in an airtight container to keep moisture locked in for that perfect soft texture.

Final Thoughts

These Pumpkin Chocolate Chip Cookies are a must-try if you love easy, flavorful fall desserts that everyone will adore. With simple ingredients and delicious results, they bring cozy autumn vibes to your kitchen in every bite. So grab your bowl and enjoy baking a batch that’s sure to become a seasonal favorite in your home!

Pumpkin Chocolate Chip Cookies

Print Recipe

These soft and chewy Pumpkin Chocolate Chip Cookies combine the warm spices of fall pumpkin with rich chocolate chips for a perfectly balanced, melt-in-your-mouth treat. Easy to bake with simple ingredients, these cookies are ideal for sharing at family gatherings or enjoying as a cozy seasonal snack. With versatile variations for dietary preferences, they bring comforting autumn flavors to your kitchen.

Total Time: 27-30 minutes
Yield: 24 cookies 1x

Ingredients

Scale

Wet Ingredients

1 cup pumpkin puree (canned or fresh)
1/2 cup unsalted butter, softened (or 1/2 cup coconut oil for vegan option)
2 large eggs (or 2 flax eggs for vegan substitute)
1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Sugars

3/4 cup brown sugar, packed
1/4 cup granulated sugar

Add-ins and Optional Ingredients

1 to 1 1/2 cups semisweet or bittersweet chocolate chips (or white chocolate chips for variation)
Optional: 1/2 cup chopped pecans or walnuts
Optional: extra spices such as cardamom or allspice to taste

Instructions

Prepare Your Ingredients: Gather all ingredients and preheat the oven to 350°F (175°C). Measure pumpkin puree, flour, spices, sugars, and butter precisely to ensure balanced flavor and texture.
Mix Wet Ingredients: In a large bowl, cream softened butter with both brown and granulated sugars until light and fluffy. Add pumpkin puree, eggs, and vanilla extract and mix until fully combined, creating a smooth, moist batter.
Sift and Blend Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Sifting helps prevent lumps and ensures even distribution of the leavening agents and spices.
Combine Wet and Dry: Gradually add the dry mixture into the wet batter, stirring gently just until combined to avoid overmixing and preserve tenderness.
Fold in the Chocolate Chips: Gently fold chocolate chips evenly into the dough so every cookie has pockets of melty chocolate. Add nuts if desired.
Scoop and Bake: Drop spoonfuls of cookie dough onto a lined baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes until edges are set and tops are slightly golden but still soft.
Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, allowing them to set while remaining soft and chewy inside.

Notes

Don’t overmix the dough to avoid tough cookies.
Use freshly ground cinnamon and nutmeg for more vivid spice flavors.
Chill the dough in the refrigerator for 30 minutes before baking to prevent spreading and enhance flavor.
Measure flour accurately by spooning and leveling or using a kitchen scale.
For softer cookies, slightly underbake—they continue to set as they cool.
Use room temperature butter and eggs for an even batter texture.
Canned pumpkin puree works perfectly and keeps cookies moist and flavorful.
Substitute gluten-free flour blend to make cookies gluten-free.
You can reduce sugar slightly, but it may affect softness and caramelization.
Store cookies in an airtight container at room temperature up to 5 days to keep them fresh and chewy.
Freeze baked cookies in a single layer before transferring to a sealed bag or container for up to 3 months.
Reheat cookies in microwave for 10 seconds or in a 300°F oven for 5 minutes to revive softness and warmth.

Author: Lina
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Can be gluten-free and vegan with substitutions

Nutrition

Serving Size: 1 cookie
Calories: 140 kcal
Sugar: 12 g
Sodium: 120 mg
Fat: 7 g
Saturated Fat: 3.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg

Keywords: pumpkin cookies, chocolate chip cookies, fall dessert, pumpkin spice, gluten-free cookies, vegan pumpkin cookies, autumn baking