I’ve got a little secret: the Pumpkin Chocolate Chip Cookies you’re about to make might just become your new obsession. Soft, chewy, and loaded with melty chocolate, they somehow capture all the cozy fall vibes in one bite, without any complicated steps or weird ingredients.
Here’s the thing: you don’t need to be a “pro baker” to nail these. I’ll show you how to turn simple pumpkin and chocolate chips into cookies that smell like autumn, taste like a hug, and vanish faster than you can say “just one more.”
Pumpkin vibes aren’t done yet, check out my pumpkin s’mores cookies for a melty, chocolatey twist.
What Makes These Pumpkin Chocolate Chip Cookies a Must-Bake?
Melty chocolate pockets – because let’s be honest, cookies without chocolate are just bread.
Spices that scream fall – cinnamon, nutmeg, and ginger make your kitchen smell like autumn magic.
Quick and fuss-free – no complicated steps, no weird ingredients, just pure cookie joy.
Snackable and shareable – or hoard them all… I won’t tell.
Freezer-friendly – make a batch now, enjoy the magic later.
Kid-approved and adult-loved – guilt-free joy for everyone in the house.
Great for creative add-ins – swap chocolate for caramel chips, nuts, or even a pinch of sea salt for your signature touch.
The Ingredients You’ll Need
- All-purpose flour: I recommend using it spooned and leveled to keep your cookies soft but sturdy.
- Cornstarch: It’s best if you add this little trick to make the cookies extra tender.
- Baking soda: Always make sure it’s fresh to get that perfect rise and texture.
- Cinnamon: I love adding this warm spice to bring that cozy fall vibe.
- Nutmeg: It’s best if you grate it fresh for a subtle, nutty kick.
- Ginger: Just a touch to give each bite a lively warmth.
- Salted butter: Always use it softened so your cookies come out rich and buttery.
- Brown sugar: I recommend packing it lightly to get that chewy caramel flavor.
- Granulated sugar: It’s best if you mix it well for a golden, lightly crisp edge.
- Vanilla extract: Always a little magic that ties all the flavors together.
- Pumpkin puree: It well to keep your cookies moist and soft.
- Dark chocolate chips: Fold them in gently so each bite has melty chocolate pockets.
How to Make Pumpkin Chocolate Chip Cookies
Step 1: Prep like a pro
Line your baking sheet with parchment paper. Bonus tip: if you have extra, keep it handy, these cookies can get a little melty and you’ll thank me later.
Step 2: Wake up the pumpkin
Start by stirring your pumpkin puree well, then warm it gently in a small saucepan over medium heat for about 8–10 minutes. This thickens it slightly and intensifies the pumpkin flavor, think of it as a little pumpkin flavor boost. Let it cool before mixing it in; hot pumpkin will melt your butter too soon, and we don’t want that.
Step 3: Creaming magic
Softened salted butter + both sugars = cookie happiness. Beat them together until fluffy. I like to scrape the sides of the bowl a couple of times, this little move makes sure every bite is evenly sweet and buttery.
Step 4: Pumpkin + vanilla love
Add in your cooled pumpkin and vanilla extract. Beat until smooth and creamy. You’ll know it’s ready when the mixture looks silky.
Step 5: Spice it up
Whip the flour, cornstarch, baking soda, and aromatic spices, cinnamon, nutmeg, and ginger, into a light, uniform mixture.
Add the dry ingredients gradually to the wet. Mix gently, overworking will toughen your cookies. Then fold in the dark chocolate chips. Don’t worry about perfect folds; a few streaks of flour won’t hurt, it just adds a rustic charm.
Step 7: Shape with care
Scoop out dough (I like about 2 tablespoons each) and roll into balls. Cookie scoop or not, uniform sizes help them bake evenly. Space them a little apart, these babies like room to stretch.
Step 8: Chill time (the secret move)
Cover the dough balls and refrigerate for at least 1 hour.
Step 9: Bake to perfection
Preheat your oven to 350°F (175°C). Bake for 10–13 minutes. Here’s a trick: the cookies should still look slightly under-baked when you take them out. That’s your ticket to soft, tender cookies.
Step 10: Add the finishing touches
While still warm, press a few extra chocolate chips on top, they’ll melt slightly for that “wow” factor. Let the cookies cool for a few minutes on the sheet, then move to a rack. And yes. Now it’s officially cookie time. Grab one, maybe three, and enjoy your cozy, pumpkin-packed creation!
Mistakes to Avoid When Making these Cookies
Skipping the pumpkin prep: If you don’t cook and thicken the pumpkin slightly, your cookies can end up too wet or flat. A bit of patience goes a long way.
Using cold butter: I know, it’s tempting to just toss it in straight from the fridge. Using cold butter makes it hard to cream, which can leave cookies thick and heavy. Always soften it first.
Overmixing the dough: Mix too much and you’ll end up with tough cookies. Fold gently; the dough doesn’t need to be perfect, a little streak of flour is charming!
Not chilling the dough: You might get cookies that spread too thin and lose their chewy center. Even a quick 30-minute chill works wonders.
Measuring flour incorrectly: Scooping straight from the bag packs too much flour. For a light, tender bite, always spoon and level.
Ignoring spice balance: Cinnamon, nutmeg, and ginger make the cookies magical, but too much or too little can overpower the flavor. Taste your batter gently if you like, and adjust.
How to Store Your Pumpkin Chocolate Chip Cookies
- Room temperature: Keep them in an airtight container for up to 3 days. Pro tip: place a small piece of bread in the container to keep cookies soft and cozy.
- Refrigerator: Store in an airtight container for up to a week. Great if you like your cookies slightly firmer and chocolatey pockets intact.
- Freezer: Place cookies in one layer to freeze, then transfer to a freezer bag and keep for 3 months. Bonus: pop them in the microwave for 10–15 seconds for that fresh-from-the-oven vibe.
- Cookie dough: Freeze dough balls for up to a month. Bake straight from the freezer, skip the thawing for surprise, fresh-baked cookies anytime.
- Creative idea: Layer cookies with parchment paper in storage containers to prevent sticking.
Craving even more pumpkin treats? You’ll love trying these pumpkin cheesecake cookies for a creamy twist, or these classic pumpkin snickerdoodle cookies for extra cinnamon goodness!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Absolutely! Fresh pumpkin works beautifully, but make sure to roast, scoop, and mash it until smooth. Remove extra water so the dough stays right, giving you soft, chewy cookies like the canned version.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a 1-to-1 gluten-free option. Just be gentle when mixing and consider chilling the dough a little longer, since gluten-free flours can affect texture. You’ll still get soft, cozy pumpkin goodness.
Can I add extra spices or flavors?
Totally! A pinch of cloves, a dash of cardamom, or even a swirl of espresso powder can elevate the cookies. Start small, these flavors are powerful but add a unique twist that keeps your cookies yours.
So Easy Pumpkin Chocolate Chip Cookies
Ingredients
- 2 ½ cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¾ cup salted butter softened
- ⅔ cup brown sugar packed
- ¾ cup granulated sugar
- 1 cup pumpkin puree Measured properly
- 2 teaspoons vanilla extract or almond
- 1 ½ cups dark chocolate chips or any type of chips you want
Instructions
- Place a sheet of parchment paper on your baking tray so the cookies release easily and keep their shape. Give your pumpkin puree a good stir, then gently warm it in a small saucepan over medium heat for about 8–10 minutes. This thickens it slightly and brings out a richer pumpkin flavor. Let it cool completely before adding it to the batter so your butter stays happy.
- In a large mixing bowl, beat together softened salted butter with brown and granulated sugars until creamy and fluffy. Pause to scrape the sides to ensure an even mix. Stir in the cooled pumpkin and vanilla until the mixture is smooth, silky, and smells like fall in a bowl.
- Whisk the flour, cornstarch, baking soda, and spices, cinnamon, nutmeg, and ginger, in another bowl. Slowly add this dry mixture to the wet ingredients, folding gently just until combined, overmixing will make your cookies dense. Fold in the dark chocolate chips, letting them nestle into the dough naturally. Imperfect folds are totally fine, they give your cookies a rustic, homemade look.
- Measure roughly 2 tablespoons of dough at a time, then roll softly into balls. Using a cookie scoop is handy for even sizes, but your hands work just as well. Space them a little apart on the tray, they like room to spread and puff up. Cover the dough and chill in the fridge for at least an hour; this step helps your cookies stay thick, soft, and full of flavor.
- Preheat your oven to 350°F (175°C). Bake the cookies for 10–13 minutes, taking them out when they’re still slightly under-baked for that soft, tender center everyone loves. Press extra chocolate chips onto the cookies while they’re warm for that irresistible melted look. Let them cool on the sheet for a few minutes, then move to a wire rack. Now comes the best part: grab a cookie (or three) and enjoy.
Notes
- Rotate your baking sheet halfway through baking for even color and perfect edges.
- You can add a pinch of sea salt on top before baking; it makes the chocolate pop.
- You can also gently press cookie balls down if you like slightly flatter cookies.
