Pumpkin Chocolate Chip Cookies

There are some recipes you fall into by accident, and others that become part of the rhythm of your year. These pumpkin chocolate chip cookies are both, for me. I remember the first time I baked them—it was late October, my kids were in elementary school, and the house smelled faintly of wood smoke from the first fire of the season. I had a can of pumpkin puree left from a pie I never got around to making, and instead of tucking it back into the pantry for “someday,” I stirred it into a batch of my go-to chocolate chip cookie dough. The result wasn’t perfect—I overbaked the first tray, and the texture was more muffin than cookie—but I could see the potential. Over the years, after more trials than I care to admit, I’ve come to love these cookies not just for their cozy autumn flavor, but for what they represent: patience in the kitchen, forgiveness for mistakes, and the joy of finding a new family favorite when you least expect it.

Why You’ll Love This Recipe

• Soft, cake-like cookies with just the right amount of chew
• Perfect balance of warm pumpkin spice and melty chocolate chips
• Easy to make with pantry staples and one bowl of pumpkin puree
• Budget-friendly and freezer-friendly
• Ideal for fall gatherings, bake sales, or quiet evenings with a cup of tea

Ingredients You’ll Need

• Pumpkin puree (1 cup) – Make sure you’re using pure pumpkin, not pumpkin pie filling. I’ve made that mistake once, and the cookies turned out far too sweet and spiced. If you roast your own pumpkin, even better—the flavor is richer and slightly nuttier.
• Unsalted butter (½ cup, softened) – Butter adds depth that oil alone can’t. I’ve tried both, and butter wins every time for that balanced flavor.
• Brown sugar (1 cup, packed) – I like dark brown sugar here because of the molasses undertones, but light brown sugar works fine. I once ran out and used half granulated sugar—it made the cookies lighter in color, but still delicious.
• Granulated sugar (½ cup) – This helps the cookies spread just enough.
• Egg (1 large) – Gives structure. Sometimes, if my pumpkin is particularly watery, I’ll skip the egg entirely—the cookies still hold up.
• Vanilla extract (2 teaspoons) – Always use real vanilla. A little goes a long way in balancing the spices.
• All-purpose flour (2 cups) – I’ve swapped in half whole wheat before, and it gave the cookies a heartier, almost nutty flavor.
• Baking powder (1 teaspoon) and baking soda (½ teaspoon) – Both are important here. The pumpkin is heavy, so you need the lift.
• Pumpkin pie spice (2 teaspoons) – If you don’t have a blend, use cinnamon, nutmeg, ginger, and a pinch of cloves. I’ve even left out the cloves once when I didn’t have any, and no one noticed.
• Salt (½ teaspoon) – Don’t skip this—it keeps the flavors balanced.
• Semi-sweet chocolate chips (1 ½ cups) – I love a generous hand here. If you prefer milk chocolate, go ahead, but I find semi-sweet stands up best to the pumpkin.

How to Make It (Step-by-Step Instructions)

Start by preheating your oven to 350°F. I can’t tell you how many times I’ve forgotten to do this first and ended up waiting around with dough ready to go—it makes all the difference to start with a hot oven.

In a large mixing bowl, cream the softened butter with both sugars until it’s light and fluffy. This step is worth taking slowly. If you rush, the texture of the cookies suffers, and I learned that the hard way when my cookies came out flat and greasy.

Add the pumpkin puree, egg, and vanilla, and mix until everything looks smooth. The batter may look a little curdled at this point, and that’s perfectly fine. It comes together once the flour goes in.

In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Don’t just dump everything in without mixing—it ensures the leavening agents distribute evenly, and you won’t get any surprise bitter bites of baking soda.

Gradually fold the dry ingredients into the wet mixture. I usually do this in thirds, stirring gently, just until I don’t see streaks of flour. Overmixing leads to tough cookies, and with pumpkin’s extra moisture, it’s easy to overdo it.

Finally, stir in the chocolate chips. At this point, the dough will be softer than a typical chocolate chip cookie dough—closer to a thick batter than a scoopable dough. That’s exactly how it should be.

Drop spoonfuls of dough onto a parchment-lined baking sheet, leaving space between them. They won’t spread as much as regular cookies, so don’t worry too much about spacing. I use a medium cookie scoop for consistency.

Bake for 10–12 minutes, just until the tops look set and slightly firm to the touch. They’ll continue to cook a little on the baking sheet after you pull them out. This is the step where I’ve made the most mistakes—leaving them in too long because they still looked soft, only to end up with dry, cakey cookies. Trust me, take them out when they look barely done.

Cool on the baking sheet for a few minutes, then transfer to a wire rack. The texture is best once they’ve cooled completely, but I’d be lying if I said I didn’t sneak one warm with melty chocolate.

Expert Tips for the Best Results

The biggest lesson I’ve learned with these cookies is that moisture is everything. Pumpkin brings wonderful flavor, but too much can make your cookies gummy or too cake-like. Always measure your pumpkin puree carefully, and if it seems watery, press it lightly with paper towels before adding it to the dough. Also, don’t overbake—these cookies are at their best when they’re just set and still tender inside. Finally, give them time to cool. I know the temptation is strong, but cooling allows the flavors to deepen and the texture to settle into that soft-but-chewy balance that makes them irresistible.

Variations & Substitutions

There have been plenty of times when I’ve improvised with this recipe. Once, I didn’t have enough chocolate chips, so I used half chips and half chopped pecans—the result was rich and nutty, almost like a pumpkin chocolate pecan pie in cookie form. Another time, I swapped the chocolate entirely for white chocolate and dried cranberries, and it became a Christmas cookie my family asked for again and again. If you’re not a fan of pumpkin pie spice, cinnamon alone does the job beautifully. I’ve even spread the dough into a baking pan and made cookie bars when I didn’t feel like scooping individual cookies—it worked perfectly.

Serving Suggestions

I love serving these cookies as an afternoon treat with tea or coffee, especially on chilly days. They’re also perfect for fall gatherings, when everyone is craving something cozy but not overly sweet. I often tuck a few into lunchboxes, and they hold up well without crumbling. For a more indulgent dessert, I’ve sandwiched vanilla ice cream between two cookies and rolled the edges in mini chocolate chips—messy, but unforgettable.

Storage & Reheating Instructions

These cookies keep well in an airtight container at room temperature for up to three days, though they rarely last that long in my house. The texture softens over time, so if you prefer them a bit firmer, store them in the fridge. They also freeze beautifully—I lay them flat on a baking sheet to freeze individually, then transfer them to a bag. To enjoy later, I simply let them thaw on the counter or give them a quick warm-up in the microwave for 10 seconds, which brings back that just-baked softness.

Recipe FAQs (Answered by Clara)

Can I make these cookies ahead of time?
You sure can. I often prepare the dough in the evening, cover it tightly, and refrigerate overnight. The flavors actually deepen, and the dough firms up, making it easier to scoop.

Can I freeze the dough instead of the baked cookies?
Yes, and I do it all the time. Scoop the dough into balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen, just add a minute or two to the bake time.

Do I need to chill the dough before baking?
Not necessarily. The dough is already thick and doesn’t spread much. That said, chilling won’t hurt, especially if you want a taller cookie.

Can I use fresh pumpkin instead of canned?
Absolutely. Just make sure it’s cooked and pureed until smooth, and that you drain any excess liquid. Fresh pumpkin can be more watery than canned, so adjusting the flour slightly may help.

Conclusion

Pumpkin chocolate chip cookies might not be the first treat that comes to mind when you think of fall, but once you try them, they have a way of sneaking into your yearly baking traditions. They’ve certainly earned their place in mine. I hope this recipe finds its way into your kitchen, maybe even on a day when you weren’t planning to bake at all. If you do try them, I’d love to hear how they turned out for you—whether you followed the recipe exactly or made it your own with a twist. That’s the beauty of baking: it’s both personal and universal, a shared story told one cookie at a time.

Nutrition Information (per cookie, approx. based on 24 cookies)

Calories: 165
Fat: 7g
Carbohydrates: 25g
Fiber: 1g
Sugar: 15g
Protein: 2g