Soft and Chewy Pumpkin Chocolate Chip Cookies

If you’re craving the perfect fall cookie, these Pumpkin Chocolate Chip Cookies are about to become your new favorite treat! They’re soft, fluffy, and filled with warm cinnamon spice and rich chocolate chips in every bite. Whether you’re baking for a cozy weekend or need an easy dessert for a holiday gathering, this one-bowl pumpkin cookie recipe comes together in minutes and is always a crowd-pleaser. Plus, they stay soft for days, making them perfect for make-ahead baking!

Why You’ll Love Pumpkin Chocolate Chip Cookies

• Soft, fluffy texture every time – These cookies are light and cake-like thanks to the pumpkin puree. They have just the right amount of softness without being too crumbly. Each bite melts in your mouth and feels like a little bite of fall. You’ll love how they stay tender even after they cool.

• Perfect fall flavor – With pumpkin, cinnamon, and vanilla all blended together, these cookies are bursting with cozy seasonal flavor. The aroma alone will make your kitchen smell amazing! They’re ideal for autumn baking but honestly taste great year-round. Pumpkin and chocolate are the ultimate cozy combo!

• Super easy to make – Everything comes together in one bowl—no need for a mixer or complicated steps. Just mix, scoop, and bake. Cleanup is a breeze, and you’ll have fresh cookies in under 30 minutes. It’s a beginner-friendly recipe that always delivers delicious results.

• Family-friendly and kid-approved – These cookies are sweet and comforting, making them a hit with kids and adults alike. They’re great for lunchboxes, after-school snacks, or holiday cookie swaps. Even picky eaters love the soft texture and sweet chocolate chips. Make a batch and watch them disappear fast!

• Great for sharing and gifting – Since the cookies stay soft for days, they’re perfect for gifting during the holidays or bringing to gatherings. You can easily double the recipe for bigger batches. Pack them in cute treat bags or cookie tins for a thoughtful homemade gift. They’re a sweet way to show someone you care.

Ingredients For Pumpkin Chocolate Chip Cookies

• 1 cup canned pumpkin puree – Adds moisture, flavor, and that signature soft texture
• 1 cup sugar – Sweetens the cookies and helps them brown slightly
• 1/2 cup vegetable oil – Keeps the cookies moist and tender
• 1 egg – Binds the ingredients together and helps give the cookies structure
• 1 tbsp vanilla extract – Adds warm, sweet depth to the flavor
• 2 cups flour – Forms the base of the dough and gives the cookies shape
• 1 tsp baking soda – A leavening agent that helps baked goods rise by reacting with acidic ingredients.
• 2 tsp baking powder – A leavening agent that contains both acid and base, helping dough rise without needing additional acidic ingredients.
• 1 tsp cinnamon – Adds cozy, warm spice that pairs perfectly with the pumpkin
• 1 cup chocolate chips – Melty, sweet chocolate in every bite for the perfect finishing touch

For a printable card of the ingredients, check out the recipe card at the end of this article.

Kitchen Tools You Need To Make Pumpkin Chocolate Chip Cookies

• Mixing bowls – For combining your wet and dry ingredients

• Measuring cups and spoons – To ensure accurate ingredient amounts

• Spatula or spoon – For stirring and folding in the chocolate chips

• Cookie scoop or spoon – Helps portion the dough evenly for consistent cookie sizes

• Baking sheet – The surface where the cookies bake evenly

• Parchment paper – Prevents sticking and makes cleanup easy

How To Make Pumpkin Chocolate Chip Cookies

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl, mix pumpkin puree, sugar, vegetable oil, egg and vanilla until combined.

Add flour, baking soda, baking powder and cinnamon, and mix until combine.

Add chocolate chips and stir until they are incorporate into the mixture.

Using a cookie scoop or a spoon, drop the cookie dough on the baking sheet, at least 2 inches apart.

Put cookies in the oven and bake for 12 minutes.

Serving Suggestions

• Pair these cookies with a cup of iced coffee latte, low-carb pumpkin spice latte, or nutella hot cocoa for the ultimate cozy treat.

• Add them to a fall-themed dessert board with lemon meringue pie, baked apples, and toasted walnuts.

• These cookies make a sweet lunch surprise for kids or adults.

• Turn them into an easy dessert by sandwiching vanilla whipped cream or banana ice cream between two cookies.

• Wrap them up in cellophane bags or cookie tins for a delicious homemade gift during the holidays.

Tips For Success

• Use pure pumpkin puree – Make sure you’re using 100% canned pumpkin, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will affect the texture and taste of your cookies. Always double-check the label. If using homemade pumpkin puree, drain off excess moisture to avoid soggy dough.

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• Scoop cookies evenly – Use a cookie scoop for consistent sizes and even baking. This helps your cookies look uniform and cook at the same rate. If you don’t have a scoop, use a spoon and try to portion them evenly. Space them at least 2 inches apart on the baking sheet.

• Avoid overmixing the dough – Once you add the dry ingredients, stir just until the flour disappears. Overmixing will make your cookies tough instead of soft and fluffy. The dough should be thick and slightly sticky. That texture is perfect for these cookies!

• Watch the bake time closely – Bake for 12 minutes, but start checking a minute or two early. Pumpkin cookies don’t brown much, so look for a set and slightly puffed top. Don’t overbake—this keeps them moist and tender. Let them cool on the baking sheet for a few minutes before moving.

• Store them properly – Keep cookies in an airtight container once they’ve cooled completely. They stay soft for days thanks to the moisture from the pumpkin. You can also freeze them for later. These cookies are great for make-ahead snacks and treats.

Variations And Substitutions

• Swap the chocolate chips – Classic semi-sweet chocolate chips are amazing, but feel free to get creative! Try white chocolate chips for a sweeter, creamier twist. Dark chocolate chips add a richer flavor and pair beautifully with the warm pumpkin and spice. You can also mix different kinds of chips for extra fun.

• Add chopped nuts – For a little crunch, fold in 1/2 cup of chopped walnuts or pecans. Nuts add great texture and a toasty flavor that complements the pumpkin perfectly. Just make sure they’re evenly mixed into the dough. This is a great option for cookie lovers who enjoy a nutty bite.

• Make them gluten-free – Simply swap the all-purpose flour with a 1:1 gluten-free flour blend. Most blends work well in soft, moist cookies like these. Be sure your other ingredients (like chocolate chips) are also labeled gluten-free if needed. These cookies are already naturally dairy-free (if you use dairy-free chips), so going gluten-free makes them even more allergy-friendly.

• Reduce the sugar – If you prefer your cookies a little less sweet, you can cut the sugar to 3/4 cup. The pumpkin still keeps them moist and flavorful. You can also try using coconut sugar for a more natural sweetness and subtle caramel flavor. Just note that any sugar changes may slightly affect texture.

• Add extra spice – Want more cozy flavor? Try adding a pinch of nutmeg, cloves, or pumpkin pie spice along with the cinnamon. These warm spices really bring out the fall vibes. Start with 1/4 tsp and adjust to your taste.

• Use coconut oil or melted butter – If you don’t have vegetable oil on hand, you can substitute it with melted coconut oil or unsalted butter. Coconut oil gives a light coconut aroma, while butter adds richness. Just make sure the oil or butter is melted and slightly cooled before mixing.

• Turn them into cookie bars – Want to save time? Press the dough into a parchment-lined 9×13 baking dish and bake at 350°F for about 20–25 minutes. Let cool, then slice into bars. It’s a fun and easy way to enjoy all the flavor with less scooping!

Storage and Reheating

• Room Temperature Storage – Let the cookies cool completely, then store them in an airtight container at room temperature. They’ll stay fresh and soft for up to 4–5 days. If you live in a humid climate, you can place a sheet of paper towel in the container to absorb excess moisture.

• Refrigeration – You don’t need to refrigerate these cookies, but if you want to keep them a bit longer, they’ll stay good in the fridge for about a week. Just bring them to room temperature or warm them slightly before serving for the best texture.

• Freezing Baked Cookies – These cookies freeze really well! Once they’ve cooled completely, place them in a freezer-safe container or zip-top bag with parchment between layers. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 10–15 seconds for a fresh-baked feel.

• Freezing Cookie Dough – You can also freeze the raw cookie dough! Scoop individual cookie portions onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen—just add an extra 1–2 minutes to the baking time.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin puree if you prefer. Just make sure to drain it well, as homemade pumpkin puree tends to be more watery than canned. If the mixture is too wet, your cookie dough may turn out too loose and affect the texture of the cookies. A thick, mashed sweet potato-like consistency works best for this recipe.

Can I freeze the baked cookies?

Absolutely! These cookies freeze beautifully. Once completely cooled, place them in a freezer-safe container or zip-top bag. Add parchment paper between layers to keep them from sticking, and they’ll stay fresh in the freezer for up to 3 months.

Why are my cookies so cakey?

Pumpkin cookies tend to have a soft, fluffy, cake-like texture due to the moisture in the pumpkin. If yours are extra cakey, it could be from using too much flour or overmixing the batter. Make sure to spoon and level the flour when measuring, and mix only until the ingredients are just combined. This will help the cookies stay soft without becoming too dense.

Can I reduce the sugar in the recipe?

Yes, you can cut back the sugar slightly. Reducing it to 3/4 cup will still give you a lightly sweet cookie that pairs well with the chocolate chips. Just keep in mind that sugar helps with moisture and texture, so too little may cause the cookies to dry out or spread less. You can also try natural alternatives like coconut sugar for a slightly different flavor.

What kind of chocolate chips should I use?

Semi-sweet chocolate chips are the classic choice and balance the sweetness of the pumpkin nicely. However, you can use dark chocolate chips for a richer taste, or white chocolate chips if you like a creamier flavor. Mini chocolate chips also work well and distribute more evenly throughout the cookie dough. Feel free to mix different types for added fun and flavor.

Can I make these cookies gluten-free?

Yes, they work well with a 1:1 gluten-free flour blend. Look for a blend that includes xanthan gum for the best texture. Be sure your chocolate chips and other ingredients are gluten-free too, just to be safe. These cookies are already dairy-free (if you use non-dairy chips), so it’s an easy recipe to adapt for different dietary needs.

How do I keep the cookies soft?

Store the cookies in an airtight container at room temperature, and they’ll stay soft for several days. You can add a slice of bread or a marshmallow to the container to help retain moisture even longer. Avoid overbaking, as that can dry them out. If they do start to harden, a quick 10-second zap in the microwave softens them up nicely.

Other Easy Pumpkin Recipes

Roasted Pumpkin Cubes – These tender, caramelized roasted pumpkin cubes make a quick and healthy fall-inspired side dish.

Homemade Pumpkin Puree – This smooth and fresh homemade pumpkin puree is perfect for baking, cooking, or freezing for later.

Gluten-Free Pumpkin Baked Oatmeal – This cozy gluten-free baked oatmeal is naturally sweetened and packed with pumpkin flavor for a wholesome breakfast.

Chocolate Chip Pumpkin Bars – These soft and chewy pumpkin bars are loaded with chocolate chips for an easy, crowd-pleasing dessert.

Pumpkin Seed Energy Bites – These no-bake pumpkin seed energy bites are a healthy, portable snack made with wholesome ingredients.

Moist Pumpkin Bread – This ultra-moist pumpkin bread is full of warm spices and makes the perfect fall treat or breakfast loaf.

Pumpkin Cheesecake – This rich and creamy pumpkin cheesecake blends smooth pumpkin puree with classic cheesecake flavor for the ultimate fall dessert.

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