Pumpkin chocolate chip cookies combine the warm spices of fall with rich chocolate in every bite. These soft cookies deliver a cake-like texture that stays moist for days. The pumpkin adds natural sweetness and keeps the cookies tender without making them dense. You’ll taste cinnamon, nutmeg, and vanilla that work perfectly with semi-sweet chocolate chips. These cookies bake in just 12 minutes and fill your kitchen with an amazing aroma.
Kids love them in lunchboxes, and adults enjoy them with coffee or tea. The recipe makes about 36 cookies, which means plenty for sharing or freezing. You don’t need any special equipment or hard-to-find ingredients. The pumpkin puree comes from a regular can you can buy at any grocery store. After years of testing different ratios, this version creates the perfect balance between pumpkin flavor and chocolate richness. The edges get slightly crispy while the centers stay wonderfully soft.
Reasons to Try Pumpkin Chocolate Chip Cookies
These cookies taste like fall captured in baked form. The pumpkin creates an incredibly moist texture that regular chocolate chip cookies can’t match. You get a soft, pillowy bite that melts on your tongue. The chocolate chips provide bursts of rich sweetness against the subtle pumpkin background.
The spices create warmth without overpowering the other flavors. Cinnamon takes the lead, followed by hints of nutmeg and ginger. These spices smell incredible while baking and make your whole house feel cozy. The cookies stay fresh and soft for up to five days when stored properly.
The bright orange color makes them perfect for Halloween parties, Thanksgiving desserts, or autumn gatherings. Kids get excited about the fun color, and the taste keeps everyone coming back for more. The recipe uses simple pantry ingredients you probably already have at home.
These cookies also work great as breakfast treats since they contain pumpkin, which adds vitamins and fiber. The portion size feels generous without being too heavy. You can easily double the batch and freeze half for later. The dough also freezes well, so you can scoop cookies and freeze them raw for fresh-baked cookies anytime you want them.
Where Did Pumpkin Chocolate Chip Cookies Come From?
Pumpkin cookies originated in early American colonial kitchens where cooks used readily available fall ingredients. Native Americans taught colonists how to cook with pumpkin, and settlers began adding this squash to traditional European cookie recipes.
The addition of chocolate chips came much later, after Nestle invented chocolate morsels in the 1930s. Home bakers in New England started combining pumpkin puree with chocolate chips in the 1960s and 1970s as a way to use leftover canned pumpkin from pie-making. The combination gained widespread popularity in the 1990s when coffee shops began selling pumpkin spice flavored items. Today, these cookies represent American fall baking traditions and appear in cookbooks across the country every autumn season.
Ingredients Notes
Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. The pie filling contains added sugars and spices that will throw off the recipe balance. I prefer Libby’s brand because it has a consistent texture and rich orange color. Make sure you drain any liquid sitting on top of the puree before measuring.
All-Purpose Flour: Regular all-purpose flour creates the right structure. Bread flour makes the cookies too tough, and cake flour makes them too delicate. Measure flour by spooning it into your measuring cup and leveling it off with a knife.
Brown Sugar: Light brown sugar adds moisture and a subtle molasses flavor that complements the pumpkin. The molasses in brown sugar keeps these cookies soft and chewy. You can use dark brown sugar for a stronger molasses taste.
Butter: Use unsalted butter so you can control the salt level. The butter should be softened to room temperature, which means it should give slightly when pressed but still hold its shape. Cold butter won’t mix properly, and melted butter changes the texture.
Chocolate Chips: Semi-sweet chocolate chips provide the best flavor balance. Milk chocolate tastes too sweet, and dark chocolate can be too bitter against the pumpkin. I like to use standard-size chips rather than mini chips because they create better chocolate pockets.
Spices: Fresh spices make a noticeable difference. Ground cinnamon provides the main spice flavor. Ground ginger adds warmth without heat. Ground nutmeg brings depth. Ground cloves add complexity but use them sparingly because they can overwhelm the other flavors.
Baking Soda: This leavening agent helps the cookies rise and spread properly. Fresh baking soda works best. If your box is older than six months, replace it for better results.
Eggs: Large eggs at room temperature mix more smoothly into the batter. Cold eggs from the refrigerator can cause the butter to seize up and create lumps.
How to Make Pumpkin Chocolate Chip Cookies
Step 1: Set your oven to 350°F (175°C). Place racks in the upper third and lower third positions. Line two large baking sheets with parchment paper or silicone baking mats. Never skip lining your pans because these cookies can stick.
Step 2: Mix 2½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves in a medium bowl. Whisk these dry ingredients together thoroughly to distribute the leavening and spices evenly.
Step 3: Beat ¾ cup (1½ sticks) softened unsalted butter with 1 cup packed light brown sugar and ½ cup granulated white sugar in a large bowl. Use an electric mixer on medium speed for about 3 minutes until the mixture looks light and fluffy. Scrape down the sides of the bowl halfway through.
Step 4: Add 1 cup pumpkin puree, 1 large egg, and 2 teaspoons vanilla extract to the butter mixture. Beat on medium speed for about 1 minute until everything combines smoothly. The mixture might look slightly curdled but this is normal.
Step 5: Pour the flour mixture into the wet ingredients. Mix on low speed just until you see no more white streaks of flour. Stop mixing as soon as the flour disappears because overmixing creates tough cookies.
Step 6: Fold in 2 cups semi-sweet chocolate chips using a rubber spatula. Make sure the chips distribute evenly throughout the dough. The dough will be thick and slightly sticky.
Step 7: Scoop rounded tablespoons of dough onto your prepared baking sheets. Space the cookies about 2 inches apart because they spread slightly during baking. I use a cookie scoop for uniform sizes, but two spoons work fine too.
Step 8: Bake for 12 to 14 minutes, rotating the pans halfway through baking time. The cookies are done when the edges look set and the centers still appear slightly soft. They will look underbaked but they continue cooking on the hot pan after you remove them from the oven.
Step 9: Let the cookies cool on the baking sheets for 5 minutes. This cooling time lets them firm up enough to move without breaking. Transfer the cookies to a wire cooling rack using a thin spatula.
Step 10: Let the cookies cool completely on the wire rack before storing them. This takes about 30 minutes. Storing warm cookies creates condensation that makes them soggy.
What You Must Know About Pumpkin Chocolate Chip Cookies
These cookies require a delicate balance with baking time. Overbaking creates dry, cake-like cookies that crumble. Take them out when the centers still look soft and slightly underdone. They firm up during cooling but stay moist inside.
The dough consistency matters significantly. Pumpkin adds moisture that can make the dough seem too wet compared to regular cookie dough. Resist adding extra flour because this makes the cookies dense and heavy. The dough should be thick but scoopable.
Pumpkin puree varies in water content between brands. Some cans have excess liquid sitting on top. Always drain this liquid before measuring your pumpkin. Too much liquid creates cookies that spread too thin and never set properly in the center.
Room temperature ingredients mix together more smoothly and create better texture. Cold butter won’t cream properly with the sugar. Cold eggs can cause the butter to seize up and create lumps in your dough.
Don’t skip the parchment paper or baking mat. These cookies contain pumpkin moisture that can cause sticking, especially on dark-colored pans. Dark pans also absorb more heat and can burn the bottoms before the tops finish baking.
Helpful Tips
Chill the dough for 30 minutes if it feels too soft to scoop easily. Cold dough holds its shape better and creates thicker cookies with less spread. You can chill it for up to 2 hours if needed.
Use a cookie scoop for perfectly uniform cookies that bake evenly. A medium cookie scoop (about 1½ tablespoons) creates ideal portion sizes. Uniform cookies mean they all finish baking at the same time.
Press a few extra chocolate chips on top of each dough ball before baking. This creates a prettier appearance with visible chocolate on the surface. Cookies always look more appealing when you can see the chocolate chips.
Rotate your baking sheets halfway through baking time. Ovens have hot spots that bake unevenly. Rotating ensures all cookies bake at the same rate and brown evenly.
Underbake slightly rather than overbaking. These cookies continue cooking on the hot pan after removal from the oven. What looks slightly underdone in the oven becomes perfectly baked after cooling.
Variations and Substitutions
Replace chocolate chips with white chocolate chips for a sweeter flavor combination. The white chocolate creates a beautiful contrast against the orange cookie. You can also use butterscotch chips or cinnamon chips.
Add ½ cup chopped pecans or walnuts along with the chocolate chips for extra crunch and nutty flavor. Toast the nuts first in a dry pan for 5 minutes to intensify their taste.
Make these cookies gluten-free by using a 1-to-1 gluten-free flour blend. Bob’s Red Mill and King Arthur both make reliable gluten-free flour blends that work well in cookies. The texture will be slightly different but still delicious.
Substitute coconut oil for butter to make dairy-free cookies. Use solid coconut oil at room temperature and measure it the same way as butter. The coconut flavor will be very subtle.
Use maple syrup instead of vanilla extract for a deeper autumn flavor. The maple complements the pumpkin beautifully. You can also add ½ teaspoon of maple extract along with the vanilla.
Create pumpkin spice cookies without chocolate by omitting the chips and adding ½ cup of chopped dried cranberries. The cranberries add tartness and chewiness.
Make mini cookies by using a teaspoon to scoop smaller portions of dough. Reduce the baking time to 8 to 10 minutes. Mini cookies work great for parties where people want smaller portions.
Serving Suggestions for Pumpkin Chocolate Chip Cookies
Serve these cookies warm with a cold glass of milk. The contrast between warm cookies and cold milk creates the ultimate comfort food experience. The milk also helps balance the sweetness.
Create ice cream sandwiches using vanilla ice cream or cinnamon ice cream between two cookies. The ice cream melts slightly from the cookie warmth and creates an amazing texture. Roll the edges in mini chocolate chips for extra flair.
Arrange the cookies on a fall-themed platter with orange and brown decorations for Thanksgiving dessert. Stack them in a pyramid shape for an impressive presentation. Add small pumpkins or autumn leaves around the base of the platter.
Pack these cookies in clear cellophane bags tied with orange ribbon for party favors or gifts. Stack three cookies per bag for a generous serving. They stay fresh in sealed bags for up to three days.
Serve alongside hot apple cider or pumpkin spice lattes. The spices in the cookies complement these autumn beverages perfectly. You can also pair them with hot chocolate for a chocolate-lover’s treat.
Crumble cookies over vanilla yogurt and granola for a special breakfast parfait. The cookie pieces add sweetness and texture to plain yogurt. This works especially well with Greek yogurt.
Storage and Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. The cookies stay soft and maintain their texture throughout this time.
Freeze baked cookies for up to 3 months in a freezer-safe container or zip-top freezer bag. Layer parchment paper between cookies to prevent them from sticking together. Let frozen cookies thaw at room temperature for about 30 minutes before eating.
Freeze unbaked cookie dough balls on a parchment-lined baking sheet until solid, about 2 hours. Transfer frozen dough balls to a freezer bag and store for up to 3 months. Bake frozen cookies directly from the freezer, adding 2 to 3 extra minutes to the baking time.
Refrigerate the dough for up to 3 days if you want to bake fresh cookies throughout the week. Scoop the dough into balls before refrigerating so you can bake just a few cookies at a time. Let refrigerated dough sit at room temperature for 10 minutes before baking.
Reheat cookies in a 300°F oven for 5 minutes to restore their fresh-baked warmth. This method works better than microwaving because it crisps the edges slightly while warming the centers. Microwave individual cookies for 10 seconds if you need a quick warm-up.
Frequently Asked Questions about Pumpkin Chocolate Chip Cookies
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but it requires extra preparation. Roast pumpkin chunks until tender, then puree until smooth and strain through cheesecloth to remove excess moisture. Fresh pumpkin often contains more water than canned puree, which can make your cookies too wet. Canned puree provides more consistent results and saves significant time.
Why are my pumpkin chocolate chip cookies flat and spreading too much?
Flat cookies usually result from warm dough or too much liquid. Make sure your butter is softened but not melted, and chill the dough for 30 minutes before baking if it feels too soft. Check that you measured the flour correctly by spooning it into the measuring cup rather than scooping directly from the bag. Also ensure your baking soda is fresh and active.
Can I make these cookies without eggs?
Yes, replace the egg with a flax egg or ¼ cup of additional pumpkin puree. For a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes until thick. The texture will be slightly different but still delicious. You can also use commercial egg replacers following package instructions.
How do I know when pumpkin chocolate chip cookies are done baking?
The cookies are done when the edges look set and slightly firm but the centers still appear soft and slightly underdone. They should not brown too much on top. Remove them when they look almost too soft because they continue baking on the hot pan after you take them out of the oven. Overbaked cookies become dry and cake-like.
Can I reduce the sugar in this recipe?
You can reduce the sugar by up to ¼ cup without drastically affecting texture, but the cookies will be less sweet and slightly drier. Sugar provides moisture and helps create the soft texture, so reducing it too much changes the cookie structure. Try reducing the white sugar first while keeping the brown sugar the same since brown sugar adds more moisture.
What can I substitute for chocolate chips in pumpkin cookies?
You can use white chocolate chips, butterscotch chips, cinnamon chips, or chopped nuts like pecans or walnuts. Dried cranberries or raisins also work well and add a tart or sweet element. You can also leave out the mix-ins completely for plain pumpkin cookies, though you might want to increase the spices slightly for more flavor.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Total Fat | 6g |
| Saturated Fat | 3.5g |
| Cholesterol | 18mg |
| Sodium | 85mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 1g |
| Sugars | 14g |
| Protein | 2g |
| Vitamin A | 35% DV |
| Calcium | 2% DV |
| Iron | 6% DV |
Based on one cookie (recipe yields 36 cookies)
Pumpkin Chocolate Chip Cookies
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup 1½ sticks unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated white sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper
- Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl
- Beat softened butter with brown sugar and white sugar for 3 minutes until light and fluffy
- Add pumpkin puree, egg, and vanilla extract to butter mixture and beat for 1 minute
- Mix dry ingredients into wet ingredients on low speed until just combined
- Fold in chocolate chips with a rubber spatula until evenly distributed
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart
- Bake for 12 to 14 minutes, rotating pans halfway through, until edges are set
- Cool cookies on baking sheets for 5 minutes before transferring to wire rack
- Let cookies cool completely on wire rack before storing
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