The Best Soft & Chewy Pumpkin Chocolate Chip Cookies (Perfect for Fall!)

By Jason Griffith, Professional Food Writer for Chef Maniac

Introduction

Fall is officially here, and you know what that means: it’s time to bake with pumpkin! But forget the lattes for a minute. The real star of the season is this recipe for Pumpkin Chocolate Chip Cookies. These aren’t your average cookies; they’re thick, supremely soft, perfectly chewy, and brimming with the cozy flavor of cinnamon, nutmeg, and ginger. They are truly like a hug in every bite, delivering that classic cookie satisfaction with a delightful, moist, autumn twist.

Whether you’re prepping for a Halloween party, bringing a standout dessert to Thanksgiving, or just craving a warm treat with your afternoon coffee, these cookies are a guaranteed crowd-pleaser. The secret to their incredible texture is the balance of pumpkin purée and the right amount of spice, ensuring they stay soft for days. Get ready to have your kitchen smell like a dream!

Why I Love This Recipe

I’ve made a lot of cookies in my life, but this recipe for Pumpkin Chocolate Chip Cookies is my absolute favorite for the season. First, they are just so easy. They come together with minimal fuss—no chilling required! Second, the texture is simply unbeatable. That little bit of pumpkin purée doesn’t just add flavor; it locks in moisture, preventing those dry, crumbly cookies we all dread. They are perpetually soft and chewy, thanks to the combination of melted butter and brown sugar.

Finally, the spices make all the difference. We’re not shy here—a hearty dose of cinnamon, nutmeg, and ginger elevates this from a standard chocolate chip cookie to a true seasonal masterpiece. They’re the perfect expression of autumn comfort, and I never bake a batch without getting rave reviews.

Ingredients

(Makes approximately 24 cookies)

Ingredient	Quantity	Notes
Pumpkin Purée	1 cup	Not pumpkin pie filling. Make sure it’s 100% pure pumpkin.
Unsalted Butter	½ cup	Melted
Brown Sugar	1 cup	Packed. This contributes to the soft, chewy texture.
Granulated Sugar	½ cup
Large Egg	1
Vanilla Extract	2 tsp
All-Purpose Flour	2 cups
Baking Soda	1 tsp	The leavening agent for a soft rise.
Salt	½ tsp
Ground Cinnamon	1 ½ tsp
Ground Nutmeg	½ tsp
Ground Ginger	½ tsp
Semi-Sweet Chocolate Chips	1 ½ cups

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Swaps and Notes

• Pumpkin Purée: Use high-quality canned purée for the best result. Be sure to avoid the pre-spiced pie filling, as it will throw off the flavor and texture.
• Butter: You can use salted butter, but omit the ½ tsp of added salt in the recipe to balance the flavor.
• Chocolate: Semi-sweet chips are classic, but try white chocolate chips for a festive twist, or a mix of milk and dark for extra richness.
• Spice Level: If you love a bolder spice, add ¼ teaspoon of allspice or cloves to the dry ingredients.
• Add-ins: For an extra layer of flavor and crunch, try folding in chopped pecans or walnuts with the chocolate chips.
• Flour: Don’t scoop the flour directly from the bag with your measuring cup. Spoon it into the cup, then level it off for an accurate measurement. Too much flour results in dry cookies.

Steps for the Recipe

1. Prep: Preheat your oven to 175∘C (350∘F). Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, pumpkin purée, brown sugar, granulated sugar, egg, and vanilla extract until the mixture is completely smooth and creamy.
3. Mix Dry Ingredients: In a separate, medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger. Ensuring the spices and leavening are evenly distributed is key to uniform cookies.
4. Combine and Fold: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed (or by hand) just until the batter is almost combined. Then, gently fold in the chocolate chips until just mixed. Do not overmix the dough!
5. Scoop and Bake: Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between them.
6. Bake: Bake for 10–12 minutes. The edges should look set, but the centers should still be soft and look slightly underbaked. This is the secret to a chewy cookie!
7. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for that decadent gooey chocolate experience!

Tips for Success

• Use Pure Pumpkin: I can’t stress this enough. Make sure the can says 100% Pure Pumpkin, not “pumpkin pie filling,” which contains extra sugar and spices that will change the cookie’s structure.
• Avoid Overbaking: The difference between a soft, chewy cookie and a dry, tough one is often a minute or two in the oven. Pull them out when the centers look slightly soft. They will continue to set up on the pan.
• The Right Scoop: Use an ice cream scoop or a tablespoon measure to ensure all your cookies are the same size, which helps them bake evenly.
• Room Temperature Egg: While the butter is melted, a room-temperature egg will incorporate into the batter much more smoothly, leading to a better emulsified and smoother dough.

Serving Suggestions and Pairings

These cookies are perfect on their own, but they are absolutely magical when paired with a cold glass of milk, a mug of hot cider, or a cozy cup of tea.

For a decadent fall dessert platter, pair them with other seasonal favorites like Caramel Apple Pie Cookies or even a lighter dessert like Pumpkin Delight Dessert. For a savory contrast, a hot, cheesy dip is always a good appetizer to precede the sweetness, like This Crockpot Nacho Dip is the Reason I Never Have Leftovers.

To elevate the experience, I love dunking these cookies into a homemade hot chocolate or enjoying them next to a rich, dark coffee.

Nutritional Information Per Serving

(Estimates based on 24 servings)

• Calories: Approximately 180-200 kcal
• Total Fat: 9g-11g
• Saturated Fat: 5g-6g
• Carbohydrates: 25g-30g
• Sugar: 18g-22g
• Protein: 2g-3g

Note: This is an approximation and can vary based on exact ingredients and portion sizes.

Storage and Leftover Tips

These cookies are fantastic for making ahead!

• Storing Baked Cookies: Store them in an airtight container at room temperature for up to 5 days. Placing a slice of bread in the container is an old trick that helps keep them incredibly soft.
• Freezing Baked Cookies: Once cooled completely, transfer the cookies to a freezer-safe zip-top bag or container. They can be frozen for up to 3 months. Thaw them on the counter or warm them briefly in the microwave.
• Freezing Cookie Dough: Scoop the dough onto a parchment-lined baking sheet and freeze until solid (about 1 hour). Transfer the frozen dough balls to a zip-top bag. When ready to bake, place the frozen balls on a baking sheet and add 2–4 minutes to the baking time.

More Recipes You Will Love

If you’re leaning into the autumnal comfort baking, you have to try some of my other favorite fall recipes:

• If you love the pumpkin spice flavor in a breakfast treat, try these Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.
• For a stunning no-bake holiday option, you’ll adore This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.
• Looking for another great make-ahead dessert for a holiday gathering? You can’t go wrong with These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert.
• And if you have extra chocolate chips after this batch, use them up in This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.

Final Thoughts

These Pumpkin Chocolate Chip Cookies are more than just a recipe; they are a tradition. They bring the warmth and comfort of the season right into your home, filling it with an aroma that is absolutely irresistible. They are the perfect way to spend a chilly afternoon, and I hope they become a staple in your fall baking rotation, just as they are in mine.

Did you add the chopped nuts? Did you go for the white chocolate chips? I always love hearing your variations! Leave a comment below with your favorite way to enjoy these cookies, and don’t forget to follow Chef Maniac on social mediafor more seasonal recipes! Happy baking!