Pumpkin Chocolate Chip Cookies

I’ll be honest — I don’t wait for any special season to bake these cookies. The mix of pumpkin and chocolate is so good that I can’t keep it limited to just once a year.

These cookies have the kind of texture I love: soft in the center, slightly chewy around the edges, and loaded with melty chocolate chips.

They’re not heavy, and they don’t taste like a spiced cake pretending to be a cookie. They’re actual cookies, just with a gentle pumpkin twist that makes them feel cozy without being overwhelming.

I remember the first time I baked them, the whole kitchen smelled like cinnamon and brown sugar, and I couldn’t resist sneaking one straight from the tray.

The chocolate was still warm and gooey, and the cookie itself had this soft bite that kept me reaching for another. That’s the moment I knew this recipe was a keeper.

These are the kind of cookies I make when friends come over, when I want to send something sweet with the kids to school, or simply when I want a little treat with my evening tea.

They’re simple, they always turn out right, and they disappear quickly — which to me is the biggest sign that a recipe is worth sharing.

Table of Contents

Pumpkin Chocolate Chip Cookies Recipe

Ingredients

1 cup (225 g) unsalted butter, softened
1 cup (200 g) light brown sugar, packed
½ cup (100 g) granulated sugar
1 large egg yolk (room temperature)
¾ cup (180 g) pure pumpkin puree (not pumpkin pie filling)
2 teaspoons pure vanilla extract
2 ½ cups (315 g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves (optional, for warmth)
½ teaspoon fine salt
1 ¾ cups (300 g) semi-sweet chocolate chips (plus extra for topping)

Instructions

Preheat your oven to 350°F (175°C).
Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes with an electric mixer).
Mix in the egg yolk, pumpkin puree, and vanilla extract until well combined.
The mixture may look slightly curdled at first, but it will smooth out once the dry ingredients are added.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves (if using), and salt.
Gradually add the dry ingredients into the pumpkin mixture.
Mix on low speed or by hand until just combined—do not overmix.
Fold in 1 ½ cups of the chocolate chips, saving the rest to press on top of the cookies.
Scoop about 1 ½ tablespoons of dough per cookie (a medium cookie scoop works well).
Place the dough balls 2 inches apart on the prepared trays.
Lightly flatten the tops with your fingers or the back of a spoon (pumpkin cookie dough doesn’t spread as much as classic cookie dough).
Press a few extra chocolate chips on top of each dough ball for a bakery-style look.
Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers still look slightly soft.
Do not overbake—cookies will continue to set as they cool.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Use pumpkin puree only, not pumpkin pie filling (it contains added sugar and spices).
Blot the pumpkin puree with paper towels if it seems watery—too much liquid can make cookies cakey.
Chilling the dough for 30 minutes before baking helps control spreading and improves texture.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

How Do I Make Pumpkin Chocolate Chip Cookies Soft And Chewy?

Soft and chewy pumpkin cookies are all about balancing moisture and structure. Too much pumpkin makes them cakey, so the trick is in how you prepare the dough.

Blot pumpkin puree: Remove extra water with paper towels before adding it to the dough.
Use melted butter: It creates a denser, chewier texture instead of fluffy.
Add an extra yolk: The fat from an egg yolk gives chewiness and richness.
Do not overmix: Mixing too much builds air and makes cookies cakey.
Chill the dough: A short rest helps the cookies hold their shape and stay chewy.

Why Do My Pumpkin Cookies Turn Out Cakey Instead Of Chewy?

Pumpkin has a lot of water and can make cookies puff up like little cakes. These are the most common reasons.

Too much pumpkin: Extra moisture makes them rise and become fluffy.
Overbeating the dough: Whipping too much air makes them cakier.
Not enough fat: Butter or oil helps keep cookies chewy.
Wrong flour ratio: Too much flour creates a cake-like crumb.

How Can I Keep Pumpkin Cookies From Becoming Too Wet?

Pumpkin is naturally moist, so you need to manage the liquid before baking.

Drain pumpkin puree: Blot with paper towels to remove excess water.
Use room-temperature butter: Prevents watery dough compared to melted butter.
Do not add extra liquid: Skip milk or water in the dough.
Measure flour correctly: Too little flour makes cookies wet and sticky.

How Can I Make Pumpkin Cookies More Flavorful?

Pumpkin has a mild taste, so spices and chocolate help boost the flavor.

Extra vanilla: A small splash deepens sweetness.
Warm spices: Add cinnamon, nutmeg, ginger, or cloves for stronger flavor.
Brown sugar: Gives cookies a richer, caramel-like taste.
Dark chocolate chips: Balance sweetness with slight bitterness.
Toast spices: Heat them lightly before adding to release aroma.

How Do I Stop Pumpkin Cookies From Spreading Too Much In The Oven?

Cookies spread when the dough is too soft or warm.

Chill the dough: 30 minutes in the fridge helps it firm up.
Use parchment-lined trays: Greased trays make cookies spread more.
Do not overcream butter: Too much air makes dough loose.
Measure flour properly: Too little flour makes cookies spread flat.
Keep dough balls tall: Shape slightly higher scoops so they spread less.

Can I Make Pumpkin Chocolate Chip Cookies Without Eggs?

Yes, you can make them egg-free and still delicious. Use these easy replacements.

Pumpkin puree: ¼ cup puree replaces one egg.
Flaxseed egg: 1 tablespoon ground flaxseed + 3 tablespoons water.
Applesauce: ¼ cup unsweetened applesauce works for 1 egg.
Mashed banana: ¼ cup mashed banana adds moisture.

How Do I Keep Chocolate Chips From Sinking To The Bottom Of Pumpkin Cookies?

Pumpkin dough is soft, so chocolate chips sometimes slip down.

Coat chips in flour: Lightly toss chips in flour before mixing.
Chill the dough: Firmer dough holds chips better.
Use mini chips: Smaller pieces stay suspended more easily.
Fold in gently: Overmixing makes chips sink.

Can I Make Gluten-Free Pumpkin Chocolate Chip Cookies?

Yes, you can bake them gluten-free and still get great taste.

Use gluten-free flour blend: Replace regular flour 1:1 with a good mix.
Add xanthan gum: If the blend doesn’t have it, use ½ teaspoon for binding.
Chill the dough: Helps gluten-free cookies keep their shape.
Bake slightly longer: Gluten-free dough can take a minute or two more.

Why Do My Pumpkin Cookies Come Out Dry?

Dry cookies usually mean the balance of wet to dry ingredients is off.

Too much flour: Makes dough stiff and dry.
Overbaking: Even 2 minutes too long dries cookies fast.
Not enough fat: Butter gives softness and richness.
Overmixing: Breaks down structure and leaves cookies tough.

How Do I Store Pumpkin Chocolate Chip Cookies To Keep Them Fresh?

Proper storage keeps them soft for days without losing flavor.

Airtight container: Store cookies in a sealed container at room temperature.
Layer with parchment: Prevent cookies from sticking together.
Add bread slice: Keeps cookies moist without getting soggy.
Refrigerate short-term: Up to 1 week in the fridge.
Freeze baked cookies: Store up to 2 months in freezer bags.

Can Pumpkin Chocolate Chip Cookie Dough Be Frozen?

Yes, freezing dough is a great way to bake fresh cookies anytime.

Scoop before freezing: Roll dough into balls for easy baking later.
Flash-freeze first: Place scoops on a tray for 1 hour, then bag them.
Store in freezer bags: Keeps dough safe for up to 3 months.
Bake from frozen: Add 1–2 extra minutes to baking time.