Soft and Chewy Pumpkin Chocolate Chip Cookies Recipe

Pumpkin Chocolate Chip Cookies are my go-to move when the weather gets even a little bit chilly (I know, classic fall cliché, but you have to admit, some clichés exist for a reason). Ever been in that situation where you want something cozy but, let’s be real, apple pie feels like a three-hour project? Yeah, me too. These cookies check every box: easy, not too fussy, and blows those store-bought packs outta the water.

Oh, and if you’re ever obsessed with gooey cookies like the ones from that bougie bakery everyone won’t stop talking about, check out this crumbl chocolate chip cookie recipe for more inspiration.

Why Pumpkin Chocolate Chip Cookies Are a Fall Favorite

Alright, let’s talk about the obvious. It’s chilly, you want to wear giant sweaters, and the smell of cinnamon makes you feel like you’ve got your life together. That’s where Pumpkin Chocolate Chip Cookies just nail it. They’ve got this autumn vibe baked in (literally). The mix of pumpkin, warm spices, and melty chocolate just hits differently when the leaves start falling.

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Plus, these cookies are kind of a crowd-pleaser for all ages. I’ve made them for friends, family, even cranky neighbors. Without fail, people light up. One time my cousin ate four before dinner. That’s how you know it’s a keeper.

Ingredient	Amount	Nutritional Value
Pumpkin Purée	1 cup	80 calories, 1g protein
Brown Sugar	1 cup	830 calories, 0g protein
Butter (unsalted)	½ cup	800 calories, 0g protein
Flour	2 cups	910 calories, 25g protein
Semisweet Chocolate Chips	1 cup	800 calories, 6g protein
Total Per Batch		Approx. 3520 calories, 32g protein

What Makes This Recipe Soft, Chewy, and Flavorful

Here’s what makes these cookies top-tier: they don’t come out cakey or tough, which is a risk with pumpkin. The secret? Drain your pumpkin a little and don’t overbake. The right combo of brown sugar and pumpkin purée makes them moist and chewy, but there’s still that classic crumb. The chocolate chips melt just right in the warm dough, so every bite has this soft, gooey thing going on. There’s always that moment when you crack one open and the chips are still a bit melted. I want to live inside that moment.

Ingredients for Pumpkin Chocolate Chip Cookies

Okay, you probably have half of this already:

• 1 cup pumpkin purée (not the pie filling, please)
• 1 cup brown sugar
• ½ cup regular sugar
• ½ cup melted butter (unsalted, trust me)
• 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons cinnamon (or more if you want that strong spice kick)
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup semisweet chocolate chips

If you want to be extra, toss in a handful of walnuts, but honestly, no judgment if you want purist Pumpkin Chocolate Chip Cookies.

Step-by-Step Instructions

• First thing: Preheat your oven to 350°F (about 175°C).
• Grab a big bowl and stir together your pumpkin purée, brown sugar, sugar, melted butter, egg yolk, and vanilla. Mix until it looks smooth.
• In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
• Dump your dry ingredients into the wet stuff and fold it all together. Don’t overmix, or things get weird.
• Fold in your chocolate chips (plus walnuts, if that’s your style).
• Scoop dough balls onto a lined baking sheet. I use a medium cookie scoop. Flatten them just a bit.
• Bake for about 9–11 minutes. They should look slightly underdone, trust me.
• Chill on the pan for 5 minutes, then transfer to a rack.

There you go. They’re ready for face-stuffing.

Expert Tips for Success

I’ve baked a billion batches (no exaggeration) and here’s what I know for sure. Drain a little liquid from your pumpkin purée with a paper towel, especially if it looks watery, otherwise, you’ll be left with muffin tops, not cookies. Always underbake by a minute or two because they keep setting as they cool. Use brown sugar for extra chew. If you want your Pumpkin Chocolate Chip Cookies super soft for days, store them with a slice of bread in the container. Trust, it works like magic.

Pumpkin Chocolate Chip Cookies Recipe Variations

Maybe you want to go a bit wild? Substitute white chocolate chips for a sweeter kick. Or do a mix of dark and milk chips for a flavor rollercoaster. Add a pinch of ginger or allspice if you’re all-in on the spice train. If you love texture, coconut flakes or chopped pecans fit right in. One time I drizzled melted chocolate on top. My sister said it was like a five-star restaurant (her words, not mine). Really, you can riff however you want, just keep the base recipe as is if you want that chewy magic.

Serving Suggestions

• With coffee and a cozy blanket, preferably during a Netflix movie night
• Pack ‘em in a lunchbox as a sweet midday treat
• Warm from the oven with a scoop of vanilla ice cream for an instant dessert
• Stack on a festive platter when folks drop by unexpectedly
  You get the idea. They work everywhere.

How to Store Cookies for Freshness

Real talk: these cookies maybe won’t last long enough to stash. But if you’ve made a mountain of Pumpkin Chocolate Chip Cookies, here’s how to do it right. Keep them in an airtight container on the counter (pop in a slice of bread if you want to go pro). They’ll stay soft for three days, easy. Want to freeze? Separate layers with wax paper, toss in a zip-top bag, and you can have fresh ones for a month. Just defrost at room temp and microwave for a “fresh-from-the-oven” feel.

Batch Baking for Holidays and Gifting

If you want to be the holiday hero, double or triple the batch. Kids love helping with the mixing, and the whole house ends up smelling like Fall Wonderland, whatever that is. I put Pumpkin Chocolate Chip Cookies in cellophane bags, tie with some ribbon, and suddenly I look like Martha Stewart. Perfect for parties, teacher gifts, or dropping off a surprise for someone who’s had a rough week.

Common Mistakes to Avoid When Making Pumpkin Chocolate Chip Cookies

Don’t skip draining the pumpkin purée. Seriously, unless you want flat, cakey discs. Overmixing kills the texture, so stir just until the flour disappears. Overbaking? Big no. The cookies will look soft when you pull ‘em out, but that’s the trick. And never swap the pumpkin for pumpkin pie filling. Too sweet, too spicy… it messes everything up.

Seasonal & Holiday Adaptations

Pumpkin Chocolate Chip Cookies work for more than just Halloween or Thanksgiving. Swap the chocolate chips for red and green candies in December for a Christmas cookie. Chill the dough, use cookie cutters for fun autumn shapes. Add a pinch of clove around Halloween to really channel the season. You can even sandwich two cookies together with cream cheese frosting for a decadent whoopie-pie style treat.

Calories and Macronutrients Per Cookie

Let’s just get real. They’re cookies, so they’re not diet food. Each Pumpkin Chocolate Chip Cookie clocks in around 120 calories, give or take, if you’re making them regular-size. There’s a little protein thanks to the egg and flour, about 2 grams per cookie, a dash of fiber from the pumpkin, and… yeah, mostly sugar and fat. But honestly, it’s worth it once you take a bite.

Pairing Ideas & Dessert Combinations

Pumpkin Chocolate Chip Cookies pair up perfectly with so many things. If you’re doing a dessert spread, serve next to this crumbl chocolate chip cookie recipe you’ll want to make again for that head-to-head taste test fun. I like them with coffee, chai, or oat milk. Warm cider works too. Or serve alongside a simple vanilla pudding cup for a knockout combo none of your friends will see coming.

Pumpkin Chocolate Chip Cookies Common Questions

Why These Cookies Deserve a Spot in Your Kitchen

If you’re looking for that one cookie to make Fall, well, Fall, Pumpkin Chocolate Chip Cookies are your golden ticket. They’re soft, chewy, and have enough pumpkin charm to sway even the most skeptical eater. Don’t overthink it..just grab a can of pumpkin and try. And when you want to master other gooey favorites, don’t forget to check out these inspired cookie recipes on Pinterest. Happy baking, and may your kitchen always smell like cinnamon and victory!