Pumpkin Chocolate Chip Cookies are soft, chewy treats that bring together the cozy flavor of pumpkin and the sweet, melty goodness of chocolate chips. These cookies are perfect for when you want something a bit different from your usual chocolate chip cookie, with a little fall magic in every bite.
I love making these cookies when the weather starts to turn cooler because the pumpkin adds a nice moist texture that makes them feel special. Plus, the chocolate chips add just the right amount of sweetness without overpowering the pumpkin flavor. I usually sneak a few warm from the oven before they even cool down!
One of my favorite ways to enjoy these is with a glass of cold milk or a warm cup of tea. They’re great for sharing with friends or packing into lunchboxes as a little surprise. If you’re a fan of pumpkin and chocolate, these cookies will quickly become a go-to in your recipe collection, just like they did for me.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling, which is sweeter and spiced. If you want to go fresh, roast and mash pumpkin flesh. It adds moisture and that classic fall flavor.
Sugar: Granulated sugar keeps these cookies chewy. You can swap some for brown sugar if you like a bit more moisture and a subtle caramel taste.
Oil or Butter: I often use vegetable oil to keep cookies soft and moist. Using butter gives a richer flavor but can make cookies a bit firmer. Either works well here!
Spices: Cinnamon and nutmeg are must-haves. Cloves and ginger add warmth, but I skip them if you prefer a milder spice profile.
Chocolate Chips: Semi-sweet is classic, but feel free to use dark or milk chocolate chips depending on your sweetness preference. For allergy-friendly, use dairy-free chips.
How Can You Get Soft, Moist Pumpkin Cookies Every Time?
The key is balancing wet and dry ingredients and gentle mixing. Here’s what I do:
- Mix wet ingredients thoroughly to combine pumpkin and sugar well.
- Whisk dry ingredients separately to distribute spices and leaveners evenly.
- Add dry to wet gradually, stirring just until no flour streaks remain—overmixing can make cookies tough.
- Use a cookie scoop for even-sized dough balls, so cookies bake evenly.
- Don’t overbake! Remove them when edges are set but centers still look soft—they firm up while cooling.
Following these tips helps your cookies stay soft and moist, with the perfect pumpkin-spiced taste and gooey chocolate chips in every bite.
Equipment You’ll Need
- Mixing bowls – I use these to combine ingredients easily and keep everything organized.
- Whisk or spoon – makes mixing spices and dry ingredients straightforward.
- Measuring cups and spoons – ensure your ingredients are just right for the best texture.
- Cookie scoop or tablespoon – helps form even cookies so they bake uniformly.
- Baking sheet & parchment paper or silicone mat – keeps cookies from sticking and makes cleanup simple.
- Cooling wire rack – allows air to circulate around the cookies and prevents sogginess.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate or butterscotch chips for different sweetness flavors.
- Stir in chopped nuts like pecans or walnuts for crunch and extra flavor.
- Add raisins or dried cranberries for a chewy, fruity touch.
- Use pumpkin spice instead of individual spices for a more pronounced fall flavor.
How to Make Pumpkin Chocolate Chip Cookies?
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil or softened butter
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/4 tsp ground ginger (optional)
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Allow a few extra minutes for cooling before enjoying your delicious cookies.
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, stir together the pumpkin puree, granulated sugar, and vegetable oil or softened butter until smooth. Beat in the egg until fully combined.
3. Combine the Dry Ingredients:
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This will make sure the spices and leavening are evenly mixed.
4. Make the Cookie Dough:
Add the dry ingredients slowly into the wet ingredients, stirring just until everything is combined. Be careful not to overmix to keep the cookies tender.
Fold in the chocolate chips so they’re spread throughout the dough.
5. Shape and Bake:
Use a cookie scoop or tablespoon to drop rounded balls of dough onto your prepared baking sheet. Leave about 2 inches between each cookie so they have room to spread.
Bake for 12-15 minutes, until the edges look set and the cookies are just starting to turn golden but are still soft in the middle.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes to set up. Then move them to a wire rack to cool completely.
Serve your pumpkin chocolate chip cookies with a glass of milk or your favorite warm drink. Enjoy every soft, sweet bite!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain canned pumpkin puree because pumpkin pie filling contains added sugar and spices, which can affect the cookie’s texture and flavor. If you only have pie filling, reduce the sugar in the recipe and skip added spices.
Can I Substitute Butter for Vegetable Oil?
Yes! Butter adds a richer flavor but may make the cookies a bit firmer. Use softened butter measured the same as oil for similar results. If you prefer a softer texture, stick with oil.
How Should I Store Leftover Pumpkin Cookies?
Store them in an airtight container at room temperature for up to 3 days to maintain softness. For longer storage, refrigerate up to a week or freeze for up to 3 months. Thaw frozen cookies at room temperature before enjoying.
Can I Make These Cookies Vegan?
Definitely! Use a flax or chia egg substitute in place of the egg, and swap butter for a plant-based alternative. Ensure your chocolate chips are dairy-free to keep it fully vegan-friendly.
