Pumpkin desserts have a way of wrapping us in nostalgia. The smell of cinnamon and pumpkin pie spice wafting from the oven instantly makes me think of crisp leaves, cozy sweaters, and family gatherings. But while pumpkin pie may be the star of Thanksgiving, these Pumpkin Chocolate Chip Cookies deserve their own spotlight. They’re soft, chewy, and packed with melty chocolate chips that make every bite feel like fall comfort food at its best.
The first time I baked these cookies was on a rainy October afternoon. I had a can of pumpkin puree left from pie-making and thought, “Why not cookies?” What came out of the oven was a revelation—soft, slightly spiced, and studded with gooey chocolate chips. My kitchen smelled like autumn, and I knew these cookies were here to stay.
Pumpkin Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, melted and slightly cooled
- ¼ cup brown sugar light or dark
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pumpkin puree blotted with paper towels to remove excess moisture
- 1 ½ cups all-purpose flour spooned and leveled
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice or substitute with ginger, nutmeg, cloves, and allspice
- ½ cup chocolate chips semi-sweet, dark, or milk chocolate
Instructions
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Whisk in vanilla extract and blotted pumpkin puree until fully combined.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Pour wet ingredients into dry and stir gently until a soft dough forms. Fold in chocolate chips.
- Cover and refrigerate dough for at least 30 minutes (or up to 3 days) to improve chewiness and prevent spreading.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and place on prepared sheets. Flatten slightly.
- Bake for 11–12 minutes, until edges are set but centers look slightly soft.
- Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack.
- Enjoy warm, or let rest for a few hours to allow the pumpkin flavor to deepen.
Notes
Nutrition
Why You’ll Love These Pumpkin Chocolate Chip Cookies
Chewy Instead of Cake-Like
Many pumpkin cookies lean toward cakey, but these are chewy thanks to blotted pumpkin puree and chilled dough. That step is worth it!
Perfect Balance of Flavors
Warm spices like cinnamon and pumpkin pie spice enhance the pumpkin without overwhelming it. Then the chocolate chips add little bursts of sweetness to balance the earthiness.
Holiday-Friendly
These cookies are perfect for Thanksgiving dessert platters, Christmas cookie swaps, or even a casual movie night snack. They pair beautifully with apple cider, chai tea, or a mug of hot cocoa.
Want more cozy recipes to round out your seasonal baking? Check out my No Bake Pumpkin Pie and this luscious Chocolate Orange Cake for holiday inspiration.
Ingredient Breakdown (and Substitutions)
- Butter (½ cup / 113 g): Melted and slightly cooled. Unsalted is best for controlling flavor, but salted works—just reduce added salt.
- Brown Sugar (¼ cup / 50 g): Adds depth and chewiness. Either light or dark brown sugar works.
- Granulated Sugar (½ cup / 100 g): For sweetness and crisp edges.
- Vanilla Extract (1 tsp): Rounds out the flavor.
- Pumpkin Puree (6 tbsp / 86 g): Be sure to blot with paper towels to remove excess moisture, ensuring the cookies stay chewy.
- All-Purpose Flour (1 ½ cups / 188 g): Spoon and level for accuracy.
- Baking Powder + Baking Soda (¼ tsp each): Work together to lift just enough.
- Salt (¼ tsp): Balances sweetness.
- Spices: Cinnamon (1 ½ tsp) plus pumpkin pie spice (1 tsp). If you don’t have pumpkin pie spice, use ginger, nutmeg, cloves, and allspice in smaller amounts.
- Chocolate Chips (½ cup / 90 g): Semi-sweet is classic, but dark or milk chocolate chips also work.
For more holiday desserts, I also love making Italian Chocolate Pear Cake—it’s rustic, flavorful, and just as festive.
Step-by-Step Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the vanilla and blotted pumpkin puree, whisking until combined.
- Mix Dry Ingredients: In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Combine: Pour wet ingredients into dry. Stir gently until a soft dough forms. Fold in chocolate chips.
- Chill the Dough: Cover and refrigerate for at least 30 minutes (or up to 3 days). This step makes them chewier and prevents spreading.
- Shape and Bake: Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and place on lined baking sheets. Flatten slightly. Bake at 350°F (177°C) for 11–12 minutes.
- Cool and Enjoy: Let cookies cool for at least 10 minutes before transferring to a rack. They taste even better after a few hours as the pumpkin flavor deepens.
Variations, Storage & Serving Ideas
- Add Nuts: Chopped pecans or walnuts add crunch and balance sweetness.
- White Chocolate Version: Swap half the chocolate chips for white chocolate for a creamy contrast.
- Pumpkin Spice Boost: Add extra cinnamon or nutmeg if you like bold spice.
- Storage: Keep cookies in an airtight container at room temp for up to 5 days, or freeze for up to 2 months.
- Serving: These cookies shine with a glass of cold milk, a scoop of vanilla ice cream, or as part of a holiday cookie platter.
If you’re planning your holiday menu, try pairing these cookies with Candied Almonds, Cranberry Orange Glazed Turkey Breast, or Christmas Nutella Cupcakes.
FAQs About Pumpkin Chocolate Chip Cookies
1. Why are my pumpkin cookies cakey instead of chewy?
Pumpkin puree adds a lot of moisture. Blotting it with paper towels before using helps reduce extra water. Chilling the dough is another must for chewy cookies.
2. Can I use fresh pumpkin puree instead of canned?
Yes, but fresh puree often has more liquid. Be sure to blot it well or cook it down slightly on the stove to reduce moisture.
3. Can I make these gluten-free?
Absolutely. Substitute all-purpose flour with a 1:1 gluten-free flour blend. Results may vary slightly, but the flavor remains cozy and delicious.
4. Do these cookies freeze well?
Yes! Freeze baked cookies in a zip-top bag for up to 2 months. You can also freeze unbaked dough balls—just add 1–2 extra minutes to the bake time when baking from frozen.
More Holiday Baking Inspiration
Pumpkin Chocolate Chip Cookies may be the highlight of your fall baking, but the holiday season has so many other treats to explore. For Thanksgiving, cozy up with a creamy No Bake Pumpkin Pie or impress guests with a rich Chocolate Orange Cake or rustic Italian Chocolate Pear Cake. Christmas gatherings pair beautifully with festive nibbles like Candied Almonds, a savory Cranberry Orange Glazed Turkey Breast, and pillowy Garlic Butter Bread Rolls.
And when it comes to sweets, don’t miss the sparkle of Strawberry Shortcake Cheesecake Truffles or the elegance of Chocolate Orange Truffles.
Looking for even more inspiration? Follow along on Pinterest for seasonal boards filled with cookies, pies, and holiday desserts, or join the cozy kitchen conversation over on Facebook where we share baking tips, festive recipe ideas, and sneak peeks at what’s coming next. Together, these recipes and resources create a dessert table that feels festive, memorable, and full of holiday cheer.