Pumpkin Chocolate Chip Cookies

Name: pumpkin chocolate chip cookies
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 24 cookies
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons cinnamon; 1/2 teaspoon ginger; 16 tablespoons unsalted butter, softened; 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 cups pumpkin purée, blotted; 2 large eggs; 1 teaspoon vanilla extract; Zest of 1 orange (optional); 2 cups semisweet chocolate chips; 1 cup walnuts (optional)

by Adalin Rol

Published on: September 11, 2025

Freshly baked pumpkin chocolate chip cookies stacked on a white marble surface with gooey chocolate and warm fall tones.

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Pumpkin chocolate chip cookies bring together the cozy flavor of pumpkin spice and the gooey comfort of melted chocolate in every bite. This recipe keeps the texture chewy rather than cakey, thanks to simple baking tricks that balance moisture and sweetness. With warm spices, rich chips, and an irresistible aroma, these cookies make the perfect fall treat for gatherings or quiet evenings at home. Best of all, the recipe comes together quickly, so you can enjoy bakery-quality cookies fresh from your oven anytime.

Why You’ll Love Pumpkin Chocolate Chip Cookies

Chewy, not cakey: Blotting the pumpkin and chilling the dough gives you cookies with a soft bite and crisp edges.
Simple ingredients: Everything you need is likely already in your pantry.
Perfect for fall: Spiced pumpkin pairs with chocolate for the ultimate seasonal cookie.
Crowd-pleaser: Kids and adults both go for seconds.
Freezer-friendly:Bake ahead or freeze dough balls for later.

Unlike other pumpkin cookies that often turn fluffy or cake-like, this version balances moisture with fat and spice for rich, chewy results. You’ll love serving these with coffee, packing them for school treats, or keeping a stash in the freezer. They taste like a bakery secret, but you’ll know just how easy they are to make at home.

Ingredients Needed

Flat lay of pumpkin chocolate chip cookie ingredients including flour, pumpkin purée, butter, sugars, chocolate chips, and spices on marble.

Core Ingredients

All-purpose flour: The base for structure. Spoon and level for accuracy.
Baking powder & baking soda: A balanced lift so cookies don’t puff too much.
Salt: Enhances sweetness and spice.

Flavor & Spice

Cinnamon and ginger: Classic pumpkin pie spices that bring warmth.
Pumpkin purée: Blot the pumpkin purée before adding it, because fresh pumpkin is about 84% moisture, and studies show that reducing moisture (as done when using pumpkin powder) leads to better texture in baked goods.

Fats & Sweeteners

Unsalted butter, softened: Creates a rich, chewy crumb.
Brown sugar: Adds moisture and caramel-like flavor.
Granulated sugar: Balances sweetness and helps with spread.

Binding & Flavor Boosts

Large eggs: Provide structure.
Vanilla extract: Deepens flavor.
Orange zest (optional): A fresh, bright note.

Mix-ins

Semisweet chocolate chips: Melty pockets in every bite.
Walnuts (optional): Add crunch and earthiness.

Notes & Substitutions

Gluten-free: Use a one-to-one gluten-free flour blend, let dough rest 15 minutes before baking.
Dairy-free: Swap in plant butter and dairy-free chocolate.
Nut-free: Skip walnuts without affecting texture.
Pumpkin purée: Homemade works if drained well, too much water leads to cakey cookies.
Spice swaps: Pumpkin pie spice blend can replace cinnamon and ginger for ease.

How to Make Pumpkin Chocolate Chip Cookies

1. Prep your oven and pans

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. This prevents sticking and encourages even browning.

2. Mix the dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. Whisking aerates the flour and ensures the leaveners are evenly distributed.

3. Cream the butter and sugars

In a large bowl, beat softened butter with brown sugar and granulated sugar until smooth and slightly fluffy. This step builds air into the dough for lighter cookies.

4. Add pumpkin and flavorings

Mix in the pumpkin purée, eggs, vanilla, and optional orange zest. Don’t worry if the batter looks slightly curdled, it will smooth out once dry ingredients are added.

5. Combine wet and dry

Add the flour mixture to the wet mixture. Stir until just combined to avoid overdeveloping gluten, which can make cookies tough.

6. Fold in mix-ins

Stir in chocolate chips and walnuts (if using). Use a spatula and fold gently so chips are evenly distributed without overmixing.

7. Scoop and bake

Scoop 1 1/4-inch balls of dough and place them 2 inches apart on prepared sheets. Bake for 16–18 minutes, or until edges are lightly browned and centers look set.

8. Cool and finish

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. For extra chocolate puddles, press a few chips into the tops while cookies are warm.

9. Optional glaze

Stir confectioners’ sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and let set before serving.

Pro Tips & Troubleshooting

Expert Tips

Blot your pumpkin purée: Too much moisture makes cookies cakey, blotting helps achieve that chewy bite.
Chill the dough: A short chill (30 minutes) prevents excess spread and deepens flavor.
Use mixed chocolate sizes: A combo of regular and mini chips gives chocolate in every bite.
Scoop evenly: A cookie scoop ensures uniform baking and professional-looking cookies.
Tap the tray mid-bake: Lightly banging the pan halfway through baking creates crackly tops and chewy centers.

Common Mistakes to Avoid

Overmixing the dough: Tough cookies result from overdeveloped gluten. Mix just until combined.
Skipping chill time: Leads to flat cookies that spread too thin.
Using melted butter: Unless called for, this makes the dough greasy and the cookies spread too much.
Opening the oven door often: Drops temperature and causes uneven baking.

Creative Trick

For a bakery-style finish, reserve a handful of chocolate chips and press them into the tops of the warm cookies right after baking. This gives them that glossy, “loaded” look.

Serving, Storage & Variations

Pumpkin chocolate chip cookies served on a marble plate with milk and coffee in a cozy autumn setting.

Serving Suggestions

Serve warm with a glass of milk or hot coffee for the perfect fall pairing.
Turn two cookies into an ice cream sandwich with vanilla or cinnamon ice cream.
Add them to a holiday dessert platter alongside brownies and spiced bars.

Storage Guidelines

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 1 week, though texture may firm slightly.
Freezer: Freeze baked cookies or scooped dough balls for up to 3 months. Place parchment between layers to prevent sticking.

Reheating Methods

Oven: Warm cookies on a baking sheet at 300°F for 5–6 minutes for fresh-from-the-oven texture.
Air fryer: Heat at 325°F for 2–3 minutes for crisp edges and soft centers.
Microwave: 10–12 seconds works in a pinch but may soften edges.

Quick Variations

Vegan version: Use plant butter, flax “egg,” and dairy-free chocolate chips.
Spice lovers: Add a pinch of cloves or extra cinnamon for stronger flavor.
Nutty twist: Mix in pecans or hazelnuts instead of walnuts.
White chocolate & cranberry: Swap chocolate chips for white chocolate and toss in dried cranberries for a festive option.
Small batch: Halve the recipe for 12 cookies instead of 24.

Nutritional Information

Each cookie is calculated based on a batch of about 24 medium-sized cookies. Values may vary depending on ingredient brands and portion sizes.

Nutrient	Per Cookie
Calories	~180
Carbohydrates	26 g
Protein	2 g
Fat	8 g
Saturated Fat	5 g
Cholesterol	20 mg
Fiber	1 g
Sugar	15 g
Sodium	120 mg

Notes

Pumpkin purée adds fiber, vitamin A, and moisture with fewer calories than extra butter.
Walnuts (optional) boost protein, omega-3s, and healthy fats.
Using dark chocolate instead of semisweet can slightly reduce sugar while adding antioxidants.
If you modify the recipe with substitutions, use tools like Cronometer or MyFitnessPal to recalculate nutrition.

Conclusion

Pumpkin chocolate chip cookies are the kind of treat that turns any day into a cozy occasion. With their chewy centers, melty chocolate pockets, and just the right amount of spice, they capture everything we love about fall baking. The recipe is simple enough for beginners yet delivers results that impress family, friends, and even picky cookie lovers.

Bake a batch for gatherings, tuck a few into lunchboxes, or keep dough in the freezer for a quick, warm pick-me-up anytime. Once you try this chewy version, you may never settle for cakey pumpkin cookies again.

If you’ve baked these cookies, I’d love to hear from you. Leave a comment and star rating below, and don’t forget to share your cookies on Pinterest or Facebook so others can enjoy them too. What mix-ins did you try, nuts, white chocolate, or something creative? Let us know in the comments!

Frequently Asked Questions

Do I need to chill the dough?

Yes, chilling helps control spread and creates a chewier texture. Even a short 30-minute chill makes a difference.

How do I make these cookies chewier and less cakey?

Blot excess liquid from pumpkin purée, use melted butter, and chill the dough. These steps reduce excess moisture and lead to chewy results.

Can I use fresh pumpkin instead of canned?

You can, but make sure it’s well-cooked and drained. Fresh pumpkin often has more water, so blot it thoroughly before using.

What chocolate works best, chips or chunks?

Both work. Chips hold shape better, while chunks melt into gooey pockets. A mix of the two gives the best balance.

Can I freeze the dough or baked cookies?

Yes, scoop dough balls onto a tray, freeze until solid, then store in a freezer bag for up to 3 months. Baked cookies also freeze well.

How do I make this gluten-free or dairy-free?

Use a one-to-one gluten-free flour blend and swap in plant-based butter and dairy-free chocolate. Results stay close to the original.

Why did my cookies spread too much or not enough?

Too much spread often means warm dough or melted butter. Not enough spread usually comes from over-flouring. Weighing ingredients helps avoid this issue.