Go Back
Adam

Pumpkin Chocolate Chip Cookies — Soft, Spiced & Cozy for Fall

These Pumpkin Chocolate Chip Cookies are soft, warm, and full of cozy fall flavor. The pumpkin adds tenderness, the spices add warmth, and the chocolate chips bring the perfect touch of sweetness. These cookies stay soft for days, making them ideal for baking ahead, holiday gifting, or enjoying with coffee on a cool day.
Print Recipe Pin Recipe
Prep Time 10 minutes
bake time 13 minutes
Total Time 23 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • ¾ cup unsalted butter softened
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 1 large egg
  • ⅓ cup pumpkin puree
  • 1 tablespoon vanilla extract
Dry Ingredients
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
Mix-Ins
  • 1 ½ cups chocolate chips semi-sweet or dark

✨ Kitchen Essentials You’ll Love

Quick picks I trust for better results, faster prep, and easier cleanup.

  • 🍳

    Lodge Seasoned Cast Iron Skillet

    View ↗
  • ⚡

    Instant Pot Duo Plus 9-in-1 Electric

    View ↗
  • 🔥

    CHEFMAN Digital Air Fryer XL 10L

    View ↗

Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups & spoons
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
    Step 2: In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth, creamy, and slightly fluffy.
      Step 3: Add the egg, pumpkin puree, and vanilla extract. Mix until fully combined and creamy.
        Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
          Step 5: Add the dry ingredients to the wet mixture. Stir gently until the dough comes together. Do not overmix.
            Step 6: Fold in the chocolate chips using a spatula to distribute evenly.
              Step 7: Scoop the dough into rounded tablespoons and place onto the prepared baking sheet, leaving space for spreading.
                Step 8: Bake for 10–13 minutes, until the tops look set but still soft.
                  Step 9: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.

                    Notes

                    🧊 Storage & Reheating
                    Store in an airtight container at room temperature for 4–5 days.
                    Freeze baked cookies for up to 2 months.
                    Freeze dough scoops for 3 months and bake straight from frozen (add 1–2 minutes).
                    🥄 Variations
                    Extra chocolate: Add extra ½ cup chocolate chips.
                    More spice: Add ½ teaspoon pumpkin spice.
                    Salted finish: Sprinkle warm cookies with flaky sea salt.
                    Nut crunch: Add ½ cup chopped pecans or walnuts.
                    ❓ 10 FAQs
                    Yes, you can use fresh pumpkin — just drain well.
                    Measure flour loosely to avoid cakey cookies.
                    Chilling the dough 20 minutes makes thicker cookies.
                    Gluten-free flour works if it's a 1:1 blend.
                    You can reduce sugar slightly if desired.
                    Pumpkin pie spice may replace cinnamon/nutmeg.
                    For smaller cookies, reduce bake time.
                    If cookies spread too much, chill dough next time.
                    Dark chocolate pairs beautifully with pumpkin.
                    They are excellent for gifting — they stay soft.
                    🏁 Conclusion
                    Pumpkin Chocolate Chip Cookies are a warm, comforting, fall-inspired treat. Soft, spiced, chocolate-filled, and perfect for cozy afternoons or family gatherings