These soft and chewy pumpkin chocolate chip cookies taste like fall in every bite. They’re packed with warm spices, real pumpkin, and melty chocolate chips, but the texture stays tender and cookie-like—not cakey. You’ll only need pantry staples and about 30 minutes.
Whether you’re baking for a weekend treat or a holiday party, these cookies deliver big flavor with little fuss. Grab a can of pumpkin and let’s get baking.
What Makes This Special
Most pumpkin cookies turn out fluffy and cake-like. These don’t.
The secret is removing excess moisture from the pumpkin and using the right balance of butter, sugar, and egg yolk to keep the texture chewy.
The flavor is classic: cinnamon, nutmeg, and a hint of ginger. The chocolate chips take it over the top. They’re perfect with coffee, and the dough chills quickly so you can bake in under an hour.
Ingredients
- 1/2 cup (113 g) unsalted butter, melted and cooled slightly
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg yolk (yolk only; discard or save the white)
- 1/3 cup (75 g) pumpkin puree (not pumpkin pie filling), blotted dry
- 1 1/2 teaspoons vanilla extract
- 1 2/3 cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup (170 g) semi-sweet chocolate chips (or chunks)
- Optional: 1/2 cup chopped toasted pecans or walnuts
Step-by-Step Instructions
- Prep the pumpkin. Spread the pumpkin puree on a few layers of paper towels.
Top with another towel and gently press to remove excess moisture. Lift off and scrape the pumpkin into a bowl. You should still have about 1/3 cup.
- Melt the butter. Microwave or melt on the stove until just melted.
Let it cool for 5 minutes so it doesn’t scramble the egg yolk.
- Whisk the wet ingredients. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and glossy. Whisk in the egg yolk, blotted pumpkin, and vanilla until fully combined.
- Combine the dry ingredients. In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Bring the dough together. Add the dry mixture to the wet ingredients. Stir with a spatula until just combined and no dry streaks remain.
Fold in chocolate chips (and nuts, if using).
- Chill briefly. Cover and chill the dough for 20–30 minutes. This helps control spread and boosts chewiness.
- Preheat the oven. Set to 350°F (175°C). Line two baking sheets with parchment.
- Scoop. Use a 1.5-tablespoon scoop (about 30–35 g each).
Roll gently into balls and space 2 inches apart.
- Bake. Bake for 9–11 minutes, until edges look set and centers look slightly underbaked. Don’t overbake—carryover heat finishes the job.
- Shape and cool. If cookies are uneven, use a round cutter or spoon to nudge edges into a circle while hot. Cool on the sheet for 5 minutes, then transfer to a rack.
- Finish. While warm, press a few extra chocolate chips on top for a bakery look.
Sprinkle a pinch of flaky salt if you like.
Storage Instructions
- Room temperature: Store in an airtight container for 3–4 days. Slip in a small piece of bread to keep them soft.
- Refrigerator: Keeps for up to 1 week. Let cookies come to room temp before eating.
- Freezer (baked): Freeze in a zip-top bag for up to 2 months.
Thaw at room temp, then warm 5 minutes at 300°F for fresh-from-oven texture.
- Freezer (dough): Scoop and freeze dough balls on a tray. Once solid, bag them and bake from frozen at 350°F, adding 1–2 minutes.
Health Benefits
- Pumpkin is nutrient-dense: It’s rich in vitamin A (beta-carotene), which supports eye and immune health.
- Fiber boost: Pumpkin adds natural fiber, helping with fullness and digestion compared to standard cookies.
- Reduced fat balance: Moisture from pumpkin lets you use less butter than many cookie recipes while keeping a soft texture.
- Dark chocolate perks: If you use dark or semi-sweet chocolate, you’ll get antioxidants and deep flavor with less sugar than milk chocolate.
Pitfalls to Watch Out For
- Skipping the pumpkin blotting: Excess moisture makes cakey, puffy cookies. Don’t skip this step.
- Overbaking: Pull them when the centers look slightly underdone.
They set as they cool.
- Too much flour: Spoon and level your flour to avoid dry, dense cookies.
- Hot butter + egg: If the butter is too hot, the dough can get greasy or curdled. Let it cool a few minutes first.
- Overmixing: Stir just until the flour disappears. Overmixing develops gluten and toughens the cookies.
Variations You Can Try
- Brown butter: Brown the butter for nutty depth.
Cool to room temp before mixing.
- Spice-forward: Add 1/4 teaspoon cloves or cardamom for a bolder profile.
- Maple twist: Replace 2 tablespoons of granulated sugar with pure maple syrup and reduce pumpkin by 1 tablespoon to balance moisture.
- Chocolate swap: Try half mini chips and half chopped dark chocolate for varied texture.
- Oat version: Replace 1/3 cup flour with quick oats for a heartier cookie.
- Gluten-free: Use a 1:1 gluten-free baking blend and add 1 tablespoon milk if the dough feels dry.
- Nutty crunch: Fold in toasted pecans or hazelnuts and finish with flaky sea salt.
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains sugar and spices, which will throw off the sweetness and moisture. Use plain pumpkin puree.
How do I keep the cookies from turning cakey?
Blot the pumpkin to remove excess water, use only an egg yolk (no white), and avoid overbaking.
A short chill also helps.
Can I make them dairy-free?
Yes. Use a plant-based butter stick (not spread) and dairy-free chocolate chips. The texture stays similar.
Do I have to chill the dough?
A brief 20–30 minute chill is strongly recommended.
It thickens the dough, reduces spread, and improves chew.
Why did my cookies spread too much?
Common reasons: butter too hot, insufficient chilling, not enough flour, or un-blotted pumpkin. Check each step.
Can I double the recipe?
Yes. Double all ingredients and bake in batches.
Keep the second tray chilled while the first bakes.
What’s the best chocolate to use?
Semi-sweet chips are classic. For richer flavor, use chopped dark chocolate so you get both melty pools and small bits.
Wrapping Up
These soft and chewy pumpkin chocolate chip cookies bring cozy spice and gooey chocolate together in the best way. With a few smart tricks—blotting the pumpkin, a quick chill, and careful bake time—you’ll get bakery-style results at home.
Bake a batch for a weeknight treat, tuck some in the freezer, and enjoy that warm, spiced aroma any time you want.
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