BEST Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies will be the hit of all your holiday and Halloween parties with ZERO chilling time! They are mega soft, light, fluffy, loaded with pockets of melty chocolate and infused with more pumpkin goodness and warm cozy fall spices than your average recipe. These Chocolate Chip Pumpkin Cookies are easy to make, taste fabulous the next day (AKA stress-free!) and freeze beautifully.

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up close of pumpkin chocolate chip cookies with a bite taken out showing how soft the cookies are

This is the BEST Pumpkin Chocolate Chip Cookies recipe

NO CHILLING! Achieve perfectly fluffy cookies without the wait!
TEXTURE: Rich, thick, mega soft, fluffy, light and tender.
Flavor: No bland cookies here! They’re loaded with fragrant, warm Fall spices of cinnamon, nutmeg, cloves and ginger with a full cup of pumpkin.
QUICK AND EASY: Mix up the dough in less than 15 minutes, scoop and bake.
VERSATILE: Serve the cookies with all sorts of add-ins such as chopped nuts, raisins, craisins, etc.
MAKE AHEAD: They taste fabulous for days or freeze the dough for later.

chocolate chip pumpkin cookies cooling on a baking rack

What you’ll need for this Pumpkin Chocolate Chip Cookies Recipe

This Pumpkin Chocolate Chip Cookies recipe is made with pantry friendly ingredients you probably have on hand right now! Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):

Pumpkin: The most important part of this recipe is to use the right pumpkin! You will need pure pumpkin puree and not pumpkin pie filling. Pumpkin puree is 100% pure pumpkin (check the label) that has been cooked and pureed without any added sugar or spices. Libby’s brand is my favorite and what I have used in this recipe. Libby’s is concentrated and tightly packed without excess water. You can use another brand but they tend to be looser so take extra care to remove excess moisture by blotting with paper towels or your cookies will be cakier and spread more.
Sugar: Use a mixture of light brown sugar and granulated sugar for both sweetness and flavor. Brown sugar adds the caramel undertones while creating a moister, more tender cookie.
All-purpose flour: Spoon and level the flour (instead of scooping the flour up with your measuring cup) to avoid compact flour. Too much flour/inaccurately measuring the flour will result in denser cookies.
Baking soda: This leavening agent helps the cookies to puff up and remain thick and tender.
Baking powder: This also helps leaven the cookies but works at a different time in the baking process than baking soda for maximum benefit.
Unsalted butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands. If you use salted, butter then reduce the salt in the recipe.
Egg: You will need one egg for fat, richness, flavor and to bind the ingredients together.
Spices: Ground cinnamon, ground ginger, ground nutmeg and ground cloves add the warm fall flavor.
Salt: Use table salt or twice as much kosher salt.
Vanilla extract: This adds a depth of flavor. Use quality extract for the best results.

up close of pumpkin chocolate chip cookies recipe on a baking sheet showing how to bake on a nonstick mat

Easy Pumpkin Chocolate Chip Cookies substitutions and variations

Make the recipe gluten free by using 1 to 1 gluten free baking flour
Use dark brown sugar instead of light brown sugar for a deeper molasses flavor
Use cinnamon chips
Use butterscotch chips
Use white chocolate chips
Add dried cranberries
Add raisins
Use white chocolate chips with dried cranberries
Add pecans, walnuts or pumpkin seeds
Add frosting like in these pumpkin cookies

pumpkin chocolate chip cookies recipe on a wire rack

How to make Pumpkin Chocolate Chip Cookies

This Pumpkin Chocolate Chip Cookies recipe is made similarly to regular chocolate chip cookies. Let’s take a closer look at how to make them with step-by-step photos (full measurements in the printable recipe card at the bottom of the post):

Step 1: Mix Dry Ingredients. In a large bowl, whisk the flour, baking powder, baking soda and spices together.

a collage showing how to make pumpkin chocolate chip cookies by stirring dry ingredient by mixing the flour, baking powder, baking soda and spices together in a glass mixing bowl

Step 2: Beat Wet Ingredients together. In a separate large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugars and beat until light and fluffy, 2-3 minutes. Beat in pumpkin, egg and vanilla extract until combined.

a collage showing how to make pumpkin chocolate chip cookies by beating butter, then beating in sugars, then pumpkin, egg and vanilla

Step 3: Combine. Stir in Dry Ingredients just until combined until there are a few streaks of flour remaining. Stir in the chocolate chips.

showing how to make pumpkin chocolate chip cookies by stirring dry ingredients into wet ingredients

showing how to make pumpkin chocolate chip cookies by adding chocolate chip cookies

Step 4: Make balls. Drop dough by the 3 tablespoon scoop at least 2 inches apart on prepared ungreased baking sheets.

showing how to make pumpkin chocolate chip cookies by placing cookie dough balls on a baking sheet

Step 5: Bake. Bake 12-15 minutes or until the bottoms are browned and a toothpick inserted in the center comes out clean.

showing how to make pumpkin chocolate chip cookies by baking the cookies until a toothpick comes out clean

Step 6: Cool. Let cool for 3 minutes then transfer cookies to a wire rack to cool.

showing how to make pumpkin chocolate chip cookies by cooling pumpkin cookies on a wire rack

TIPS FOR making Pumpkin Cookies

Follow these tips for the best Pumpkin Chocolate Chip Cookies every time:

Start by blotting the pumpkin puree. If you use a brand of pumpkin puree other than Libby’s, drain the pumpkin for the best flavor, texture and to prevent spreading. Quite simply, more moisture = denser cookies.
Measure the flour correctly. When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
Use fresh baking soda. If your baking soda isn’t fresh, the pumpkin cookies won’t leaven properly. To test the baking soda, add a pinch to a bowl followed by a splash of vinegar. If it doesn’t fizz, your baking soda needs to be replaced.
Use a cookie scoop for uniform pumpkin cookies. Uniform cookies = evenly baked cookies.
You can use a smaller cookie scoop. Simply reduce the baking time.
Don’t over bake your cookies. The cookies will continue to cook on the baking sheet when removed from the oven, so don’t overbake them or they won’t be as soft.
Feel free to reshape unruly cookies. Use the edge of your spatula to push the edges back into a circle when the cookies are still soft fresh out of the oven.
Add extra chocolate chips. This step is strictly optional, but for the prettiest cookies, hand place chocolate chips on the outside of each cookie dough ball before they go in the oven.

top view of pumpkin chocolate chip cookies on a plate showing how to serve them

how to serve Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are delicious any time, but I love them slightly warmed either straight out of the oven, or microwaved for 5 seconds or so.

Make ahead pumpkin cookies

The cookie dough can be covered and chilled in the refrigerator for up to 3 days or the balls can be rolled, placed on a baking sheet, covered and chilled for up to 3 days. Bring to room temperature before baking.

How to store Soft Pumpkin Chocolate Chip Cookies

Chocolate Chip Pumpkin Cookies can be stored in an airtight container at room temperature for up to 7 days (if they last that long😉). The pumpkin flavor is even stronger on day two, but the crisp edges will soften.

Do pumpkin cookies have to be refrigerated?

No, Pumpkin Cookies should not be refrigerated or they won’t be as soft and tender. Refrigerating cookies tends to dry them out.

serving chocolate chip pumpkin cookies on a plate

HOW TO freeze pumpkin chocolate chip cookies

These Pumpkin Cookies freeze very well. You can either freeze the cookies before or after baking.

TO FREEZE COOKIE DOUGH:
1. Roll balls per instructions and fit as many as you can on a parchment/nonstick lined baking sheet without touching.
2. Freeze the balls until the outsides are hard (about 1-2 hours).
3. Transfer the dough balls to a freezer size plastic bag and freeze for up to 3 months.
4. To BAKE: Place frozen cookie dough balls on a lined baking sheet and bake according to instructions without thawing first, adding a couple extra minutes to the baking time.

TO FREEZE BAKED COOKIES
1. Fit as many cooled cookies on a parchment/nonstick mat lined baking sheet without touching.
2. Freeze until solid (about 1 hour).
3. Transfer cookies to a freezer size plastic bag with sheets of parchment in between any layers. Freeze for up to 3 months.
4. TO EAT: Remove any parchment paper and let the cookies sit at room temperature in a single layer until thawed completely.

Chocolate Chip Pumpkin Cookies FAQs

What makes cookies soft?

Soft cookies are the result of specific ingredients and baking techniques. Here are some factors that contribute to making cookies soft:

1. Fat Content: Using a higher ratio of fat helps create a tender, melt-in-your-mouth quality.
2. Sugar: Brown sugar, with its higher moisture content, contributes to softness in cookies. It helps retain moisture, keeping the cookies soft and chewy.
3. Leavening Agents: Using baking powder along with baking soda, help the cookies rise and stay tender.
4. Low Gluten Development: Overmixing cookie dough can lead to tough cookies. Minimize mixing to prevent excessive gluten formation, which can make cookies firm instead of soft.
5. Underbaking: Not overbaking the cookies result in softer, chewier cookies. They may appear slightly underdone when removed from the oven but will continue to set as they cool.
6. Moist Ingredients: Ingredients like pumpkin, honey, molasses, or corn syrup can increase moisture content and contribute to softness.

What makes pumpkin chocolate chip cookies fluffy instead of flat?

The following factors help make cookies fluffy instead of flat:

1. Moisture Content: If there is too much moisture, then the cookies will be flat. Libby’s brand of pumpkin puree is concentrated and tightly packed without excess water. If you use a different brand, blot the puree with paper towels to remove excess moisture.
2. Leavening Agents: Make sure they are fresh so they work!
3. Cornstarch: This is the secret ingredient to soft and thick cookies! It binds with the liquids in the dough, so cookies spread less.
4. Use Room Temperature Ingredients: Ensure that your butter, eggs, and other ingredients are at room temperature. This promotes even mixing and helps create a fluffy texture.
5. Baking Time: Bake the cookies for a shorter time to prevent over-baking, which can lead to flat cookies. Remember that cookies continue to set as they cool.

How does pumpkin affect baking?

Pumpkin adds moisture, tenderness, and a distinctive flavor to baked goods. The moisture content of pumpkin can make cookies softer and chewier. The natural sweetness and earthy notes of pumpkin complement various spices, such as cinnamon and nutmeg, creating a warm and comforting taste.
When replacing butter with pumpkin in a recipe, a common guideline is to substitute half the amount of butter with pumpkin puree. For example, if a recipe calls for 1 cup of butter, you can use ½ cup of pumpkin puree and ½ cup of butter.

up close of pumpkin chocolate chip cookies recipe with a bite taken out showing how soft it is

Looking for more Recipes?

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Mom’s Famous Pumpkin Bread
Pumpkin Bars with Nutella Cream Cheese Frosting
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Total Time: 55

Prep Time: 15

Cook Time: 40

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Ingredients

DRY INGREDIENTS

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 tsp EACH ground nutmeg, ground ginger, salt
1/4 teaspoon ground cloves

WET INGREDIENTS

10 tablespoons unsalted butter at room temperature
1 cup packed brown sugar
2/3 cups granulated sugar
1 1/3 cups canned pumpkin puree
1 egg
2 teaspoons vanilla extract

ADD LAST

1 ½ cups semi-sweet chocolate chips
raw/coarse sugar for sprinkling (optional)

Instructions

Prep: Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone nonstick baking mats (pictured).
Dry ingredients: In a large bowl, whisk all the Dry ingredients together.
Wet ingredients: In the bowl of an electric stand mixer (or use hand mixer), beat butter on medium speed for 30 seconds. Add sugars and beat until light and fluffy, 2-3 minutes. Add pumpkin, egg, and vanilla and beat until combined.
Combine: Stir in the Dry Ingredients with a wooden spoon or spatula just until combined, with a few streaks of flour remaining. Stir in the chocolate chips using a wooden spoon – don't overmix!
Make balls: Drop dough by the 3 tablespoon scoop at least 2 inches apart on the prepared ungreased baking sheets. (You may use a smaller scoop and bake for less time.) I like to press a few chocolate chips into each ball for presentation (optional). Sprinkle the balls with raw sugar (optional).
Bake: Bake 12-15 minutes or until the bottoms are browned and a toothpick inserted in the center comes out clean.
Cool: Let cool for 3 minutes, then transfer cookies to a wire rack. We like them best when still slightly warm (or warm in the microwave for 5 seconds or so).