Pumpkin chocolate chip cookies are one of those cozy, crave-worthy treats that instantly make a kitchen feel like home. I still remember the first batch I baked back in college—it was a cool October evening, and I was experimenting with canned pumpkin I had left over from a failed pie. What came out of the oven that night was a soft, cakey cookie packed with warm spices and gooey chocolate chips. From that moment on, these cookies became a regular guest in my kitchen.
Over the years, I’ve tested and perfected this recipe until it checked every box: soft but not soggy, spiced without being overpowering, and loaded with melty chocolate. They’re incredibly easy to make and turn out delicious whether you’re a seasoned baker or just starting out. In this article, I’ll share my go-to method for making pumpkin chocolate chip cookies from scratch, including tips to avoid common baking mistakes and answers to your most-asked questions about freezing, texture, and doneness.
Whether you’re planning a fall baking day or just want a comforting batch of cookies to snack on, this guide will help you bake them right—every single time.
Table of Contents
Why Pumpkin Chocolate Chip Cookies Are Everyone’s Favorite Soft-Bake Treat
Pumpkin chocolate chip cookies are more than just a fall dessert—they’re a soft, sweet, spiced delight you’ll crave all year long. The real charm of these cookies lies in the way the pumpkin puree adds depth, moisture, and a gentle earthiness. While most cookies lean on butter or shortening, here the pumpkin takes the spotlight, keeping each cookie soft and cakey without being greasy.
What truly sets pumpkin chocolate chip cookies apart is the perfect marriage of flavor and texture. The cinnamon, nutmeg, ginger, and cloves bring a warm balance to the sweetness of the pumpkin. Add in rich chocolate chips, and each bite becomes a soft explosion of autumn flavors with a creamy finish. If you’ve ever tried pumpkin chocolate chip muffins or pumpkin cereal, you already know that pumpkin pairs beautifully with sweet add-ins.
Another benefit of pumpkin chocolate chip cookies is their long shelf life. Thanks to the pumpkin puree, they stay soft and tender for days. You won’t find yourself biting into a dry cookie—even three days later. That makes them ideal for sharing, storing, or freezing (and yes, they freeze well—we’ll talk more about that later).
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Pumpkin Chocolate Chip Cookies – 7 Soft & Gooey Secrets You’ll Love
- Total Time: 28 mins
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Soft and cakey pumpkin chocolate chip cookies with warm spices and gooey chocolate chips. Freezer-friendly and perfect for fall or anytime.
Ingredients
2 cups (250g) all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup (100g) granulated sugar
1/2 cup (110g) packed light-brown sugar
1/2 cup (120ml) vegetable oil
1 large egg
1 tsp vanilla extract
1 cup (240g) canned pumpkin puree
1 1/2 cups (255g) semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.
2. Whisk together flour, baking powder, baking soda, spices, and salt.
3. In a mixer, beat sugars and oil until combined. Add egg and vanilla.
4. Mix in pumpkin puree until smooth.
5. Slowly add dry ingredients to wet; mix until just combined.
6. Fold in chocolate chips using a spatula.
7. Scoop dough (2 tbsp per cookie) onto baking sheets.
8. Bake for 11–13 minutes or until set around edges.
9. Cool on tray before moving to wire rack.
10. Store in airtight container once fully cooled.
Notes
Use canned pumpkin puree, not pumpkin pie filling.
Cookies freeze well for up to 3 months.
Store with a slice of bread to keep cookies soft.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: pumpkin chocolate chip cookies, fall cookies, soft pumpkin cookies
When it comes to chocolate, semi-sweet is the gold standard. It cuts through the sweetness and highlights the spices without overpowering the cookie. The contrast of the bold chocolate with the mellow pumpkin is what keeps you reaching for just one more. If you want to experiment, you could swap in chunks or even white chocolate, but classic semi-sweet always delivers.
Pumpkin chocolate chip cookies aren’t just a seasonal trend—they’re a timeless treat. Whether you’re baking them for a holiday dessert table or just because, these cookies hit that nostalgic, homemade comfort note every time.
How to Make Perfect Pumpkin Chocolate Chip Cookies from Scratch
Step-by-step ingredients and mixing method
Making pumpkin chocolate chip cookies from scratch is easier than most people think. You don’t need fancy tools—just a bowl, a mixer, and a spoon. First, gather your ingredients. You’ll need:
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light-brown sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240g) canned pumpkin puree
- 1 1/2 cups (255g) semi-sweet chocolate chips
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set that aside.
In a separate bowl or the bowl of a stand mixer, beat the granulated and brown sugars with the oil until smooth. Mix in the egg and vanilla, then stir in the pumpkin puree. Slowly add the dry ingredients to the wet, mixing until almost combined. The batter will be wet—this is what gives pumpkin chocolate chip cookies their signature texture.
Use a rubber spatula to fold in the chocolate chips. Drop 2-tablespoon scoops of dough onto a lined baking sheet, spacing them two inches apart. Bake at 350°F for 11–13 minutes or until set around the edges.
Tips for baking success
Don’t overbake. These cookies should be slightly underdone when you remove them from the oven—residual heat finishes the job. Let them cool for a few minutes before transferring to a rack.
To get even better flavor and texture, store your pumpkin chocolate chip cookies in an airtight container for a few hours. They’ll soften even more and taste like something straight from a bakery.
You can also check out easy ideas like 2-ingredient pumpkin brownies or pumpkin magic cake if you’re looking for other fall desserts to make alongside your cookies.
Solving Common Problems with Pumpkin Chocolate Chip Cookies
Why are my pumpkin chocolate chip cookies sticky or too moist?
Pumpkin chocolate chip cookies are naturally softer than most cookies due to the high water content in pumpkin puree. However, if they turn out sticky or overly wet, it’s usually because of one of two reasons: too much pumpkin or underbaking.
Pumpkin puree can vary in moisture depending on the brand. To prevent sogginess, be sure to use only the amount called for in the recipe—1 cup—and avoid using pumpkin pie filling. If your dough seems too wet before baking, let it sit for 10 minutes to thicken slightly, or add 1–2 tablespoons of flour.
Another reason pumpkin chocolate chip cookies feel sticky is underbaking. These cookies don’t brown much, so don’t wait for them to turn golden. Once the edges are set and the tops no longer look glossy, they’re ready to come out of the oven. You can always compare texture by checking out other moist treats like pumpkin overnight oats or pumpkin smoothie to understand how moisture impacts different recipes.
The texture: cakey vs. chewy—what’s normal?
If you’re expecting chewy cookies, pumpkin chocolate chip cookies might throw you off. They’re meant to be cakey and soft, almost like little muffin tops. That’s part of what makes them so satisfying.
The key to achieving that ideal texture is balancing wet and dry ingredients. Too much flour will make the cookies dry and heavy. Too little, and they won’t hold their shape. Always spoon and level the flour instead of packing it into the measuring cup.
The chocolate chips also help with texture. Semi-sweet chips hold their shape while melting just enough to give those creamy pockets in every bite. If you prefer a firmer cookie, chill the dough for 30 minutes before baking—this helps control spread and adds structure.
Pumpkin chocolate chip cookies are all about that perfect soft-bake balance. When done right, they’re tender on the inside, barely crisp on the outside, and full of comforting fall flavor.
Storing and Freezing Pumpkin Chocolate Chip Cookies for Maximum Freshness
How to store pumpkin chocolate chip cookies properly
Once cooled, pumpkin chocolate chip cookies are best stored in an airtight container at room temperature. Thanks to the pumpkin puree, these cookies stay soft for several days without drying out. In fact, they often taste better a few hours after baking—something about the spices and chocolate settling makes the flavor even richer.
If you want to keep the cookies extra soft, place a slice of bread in the container with them. The bread helps retain moisture without making the cookies soggy. Just don’t stack them too high, or they might stick together.
Storing them in a single layer is ideal, but if you need to stack, place parchment paper between the layers. This method works well for other soft treats too, like pumpkin spice cinnamon rolls or pumpkin gnocchi when storing leftovers.
Freezing tips for pumpkin chocolate chip cookies
Yes, pumpkin chocolate chip cookies freeze well—both baked and unbaked. To freeze baked cookies, let them cool completely first. Then layer them in an airtight freezer-safe container or zip-top bag with parchment paper between layers. They’ll stay fresh in the freezer for up to 3 months.
To enjoy, simply let the cookies thaw at room temperature for 30–60 minutes. You can also pop them in a 300°F oven for 5 minutes to bring back that fresh-baked feel.
If you prefer to freeze the dough, scoop it into balls and freeze them on a baking sheet. Once solid, transfer the dough balls to a zip-top freezer bag. When ready to bake, place the frozen dough on a tray and bake—just add 1–2 extra minutes to the baking time.
Pumpkin chocolate chip cookies are incredibly freezer-friendly, making them perfect for prepping ahead of time. Whether you’re saving some for the holidays or just planning your next treat, freezing gives you fresh-from-the-oven flavor anytime.
This cookie recipe truly checks every box—easy to bake, great texture, and freezer-ready. Pair them with a fall drink or a cozy breakfast like pumpkin avocado toast or pumpkin cream cold brew, and you’ve got a full seasonal spread.
Conclusion: The Softest Pumpkin Chocolate Chip Cookies You’ll Ever Bake
Pumpkin chocolate chip cookies are a soft-baked, chocolate-studded classic that never disappoints. With their warm spices, tender crumb, and rich flavor, they’re perfect for fall—and every season after. Whether you bake a batch to enjoy with a pumpkin cream cold brew or freeze some for future cravings, you’ll love having this recipe in your back pocket.
These cookies are simple to make, easy to store, and consistently delicious. If you’re a fan of all things pumpkin, pair this recipe with pumpkin overnight oats for breakfast or whip up pumpkin magic cake for dessert.
Now that you’ve got all the tips, tricks, and answers—go preheat your oven and make some of the best pumpkin chocolate chip cookies ever.
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Frequently Asked Questions About Pumpkin Chocolate Chip Cookies
Do pumpkin chocolate chip cookies freeze well?
Yes, pumpkin chocolate chip cookies freeze exceptionally well. Once fully cooled, store them in a single layer with parchment between layers in an airtight container or zip-top bag. You can freeze them for up to 3 months. Thaw at room temperature or warm in the oven for that freshly baked taste.
How to know when pumpkin cookies are done?
Pumpkin chocolate chip cookies don’t brown like traditional cookies. Instead, look for the edges to be set and the tops to lose their shine. That usually happens between 11–13 minutes at 350°F. They may seem slightly underbaked, but they’ll finish setting as they cool.
Why are my pumpkin cookies sticky after baking?
Stickiness usually means underbaking or using too much pumpkin. Measure your pumpkin puree carefully (1 cup) and avoid pumpkin pie filling. Also, make sure to let them cool completely before storing. Softness is normal, but they shouldn’t feel wet.
Why are my pumpkin cookies so moist?
Pumpkin naturally holds water, which contributes to the moist texture of pumpkin chocolate chip cookies. That’s part of their appeal! If they’re too moist, try chilling the dough before baking or adding an extra tablespoon of flour to adjust consistency.