Pumpkin Chocolate Chip Cookies

Soft and Chewy Pumpkin Chocolate Chip Cookies

Pumpkin cookies can sometimes turn out too cakey because pumpkin purée has a lot of moisture. For this recipe, the pumpkin purée is gently blotted before adding it to the dough. This helps the cookies stay soft and chewy instead of becoming like small muffin tops.

The dough is flavored with cinnamon and pumpkin pie spice, then mixed with plenty of chocolate chips. The result is a warm, cozy cookie with soft centers, lightly chewy edges, and chocolate in every bite.

These cookies are easy to make and perfect for fall. You can enjoy them warm from the oven with coffee, tea, milk, or hot chocolate.

Why You’ll Love This Recipe

Ingredients You’ll Need

For the Cookie Dough

• ½ cup unsalted butter, melted and slightly cooled
• ½ cup brown sugar
• ¼ cup granulated sugar
• ⅓ cup pumpkin purée, blotted
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon powder
• 1 teaspoon pumpkin pie spice
• 1 cup semi-sweet chocolate chips

Optional Topping

• Extra chocolate chips for topping
• A light sprinkle of flaky salt, optional

How to Make Pumpkin Chocolate Chip Cookies

Step 1: Blot the Pumpkin Purée

Place the pumpkin purée on a paper towel and gently press to remove extra moisture. This step helps the cookies stay chewy instead of cakey.

Step 2: Mix Butter and Sugars

In a mixing bowl, add melted butter, brown sugar, and granulated sugar. Whisk until smooth and combined.

Step 3: Add Pumpkin, Egg Yolk, and Vanilla

Add the blotted pumpkin purée, egg yolk, and vanilla extract. Mix until smooth.

Step 4: Add the Dry Ingredients

Add flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Mix gently until a soft cookie dough forms.

Do not overmix the dough. Mix only until the flour disappears.

Step 5: Fold in Chocolate Chips

Add the semi-sweet chocolate chips and gently fold them into the dough.

Step 6: Chill the Dough

Cover the dough and chill it in the fridge for at least 30 minutes. Chilling helps the cookies hold their shape and improves the texture.

Step 7: Shape the Cookies

Scoop the chilled dough into cookie balls and place them on a lined baking tray. Leave space between each cookie.

Press a few extra chocolate chips on top of each cookie for a bakery-style look.

Step 8: Bake

Bake in a preheated oven at 175°C / 350°F for about 10 to 12 minutes, or until the edges look set and the centers still look slightly soft.

Step 9: Cool

Let the cookies rest on the baking tray for 5 minutes, then transfer them to a cooling rack.

The cookies will continue to set as they cool.

Tips for the Best Pumpkin Chocolate Chip Cookies

• Use pure pumpkin purée, not pumpkin pie filling.
• Blot the pumpkin purée to remove extra moisture.
• Use egg yolk instead of a whole egg for a richer, chewier cookie.
• Do not overmix after adding flour.
• Chill the dough before baking so the cookies do not spread too much.
• Take the cookies out when the centers still look soft.
• Add extra chocolate chips on top before baking for a prettier look.

Serving Ideas

These pumpkin chocolate chip cookies taste best slightly warm when the chocolate chips are soft and melty.

• Serve with hot coffee.
• Enjoy with chai or tea.
• Pair with cold milk.
• Add to a fall dessert tray.
• Serve for Halloween or Thanksgiving.
• Pack in lunchboxes or treat boxes.

Recipe Variations

Dark Chocolate Pumpkin Cookies

Use dark chocolate chips for a deeper chocolate flavor.

White Chocolate Pumpkin Cookies

Add white chocolate chips for a sweeter fall cookie.

Pumpkin Chocolate Chunk Cookies

Replace chocolate chips with chopped chocolate chunks for larger melted chocolate pockets.

Extra Spiced Pumpkin Cookies

Add a little extra cinnamon or pumpkin spice if you want stronger autumn flavor.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days.

If your cookies feel very moist because of the pumpkin, you can store them in the fridge and bring them to room temperature before serving.

Can You Freeze Pumpkin Chocolate Chip Cookies?

Yes, you can freeze the baked cookies for up to 2 months. Let them cool completely, then place them in a freezer-safe bag or container.

You can also freeze the cookie dough balls and bake them later. Add 1 to 2 extra minutes to the baking time if baking from frozen.

FAQs

Can I use homemade pumpkin purée?

Yes, but homemade pumpkin purée can be watery. Blot it well before adding it to the dough.

Why are my pumpkin cookies cakey?

Pumpkin adds a lot of moisture. If the pumpkin purée is not blotted, the cookies may turn out cakey instead of chewy.

Do I need to chill the dough?

Yes, chilling helps the dough firm up and gives the cookies a better texture.

Can I use a whole egg?

An egg yolk is better for chewy cookies. A whole egg can add more moisture and make the cookies softer or cakier.

Can I add nuts?

Yes, chopped walnuts or pecans taste very good with pumpkin and chocolate.

How do I make them look bakery-style?

Press a few extra chocolate chips on top of each cookie before baking or right after they come out of the oven.

Final Thoughts

These Pumpkin Chocolate Chip Cookies are soft, chewy, cozy, and full of warm fall flavor. The pumpkin, cinnamon, pumpkin spice, vanilla, and chocolate chips make them perfect for autumn baking.

Serve them warm with coffee, tea, or milk for the perfect homemade fall treat.