Every fall, I find myself baking a batch of these Pumpkin Chocolate Chip Cookies.
There’s something so comforting about mixing pumpkin puree with cinnamon, ginger, nutmeg, and cloves while the oven warms the kitchen with the unmistakable scent of autumn.
As the cookies bake, the chocolate chips become perfectly melty, and the cookies turn soft, tender, and impossible to resist.
I love recipes that are simple enough for an ordinary afternoon but special enough to share with friends and family. These cookies come together with pantry staples, bake in just minutes, and stay wonderfully soft long after they’ve cooled.
Whether you’re filling a cookie jar, bringing dessert to a fall gathering, or simply enjoying one with a cup of coffee, this recipe is an easy way to bring a little extra coziness to the season.
Why You’ll Love This Recipe
We’ve been making these pumpkin chocolate chip cookies every fall, and they never last long. Here’s why they’re always worth baking:
- Soft and tender every time. Pumpkin puree keeps the cookies incredibly moist with a light, cake-like texture.
- Filled with cozy fall spices. Cinnamon, ginger, nutmeg, and cloves give every bite that classic homemade pumpkin flavor.
- Plenty of chocolate in every cookie. Semi-sweet chocolate chips add rich pockets of sweetness that pair perfectly with the spiced pumpkin dough.
- Easy to make. The batter comes together with everyday ingredients and only a few simple steps.
- Perfect for sharing. Bake them for Halloween parties, Thanksgiving dessert tables, cookie exchanges, or cozy weekends at home.
- They get even better with time. After a few hours in an airtight container, the cookies become even softer, making them a wonderful make-ahead treat.
For the Pumpkin Chocolate Chip Cookies
- All-Purpose Flour – Forms the base of the cookies and gives them structure while keeping the texture soft and tender.
- Baking Powder & Baking Soda – Work together to help the cookies rise and create their light, cake-like texture.
- Ground Cinnamon – Adds warm, cozy flavor and is the signature spice in these pumpkin cookies.
- Ground Ginger – Brings a gentle warmth that complements the pumpkin without overpowering it.
- Ground Nutmeg – Adds a subtle nutty sweetness and enhances the classic fall spice blend.
- Ground Cloves – A little goes a long way, adding rich depth and that unmistakable autumn flavor.
- Salt – Balances the sweetness and brings out the flavors of the pumpkin, spices, and chocolate.
- Granulated Sugar – Sweetens the cookies while helping create a soft, tender crumb.
- Light Brown Sugar – Adds moisture along with a hint of caramel flavor that pairs beautifully with pumpkin.
- Vegetable Oil – Keeps the cookies exceptionally moist and soft for days, giving them their signature cake-like texture.
- Egg – Binds the ingredients together and provides structure as the cookies bake.
- Vanilla Extract – Adds warmth and enhances both the chocolate and the pumpkin flavors.
- Canned Pumpkin Purée – The star ingredient! It gives the cookies their rich pumpkin flavor, beautiful color, and irresistibly soft texture. Be sure to use 100% pumpkin purée, not pumpkin pie filling.
- Semi-Sweet Chocolate Chips – Rich chocolate chips add the perfect balance of sweetness and make every bite extra indulgent. Semi-sweet chocolate complements the spiced pumpkin without being overly sweet.
Step-by-Step Instructions
Step 1: Prepare the Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even baking.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until everything is evenly combined. Set the bowl aside.
Step 3: Combine the Wet Ingredients
In a large mixing bowl or the bowl of a stand mixer, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the egg and vanilla extract, then mix in the pumpkin purée until the mixture is smooth.
Step 4: Make the Cookie Batter
Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Stir just until the flour disappears, scraping down the sides of the bowl as needed. The batter will be softer and wetter than traditional cookie dough.
Step 5: Fold in the Chocolate Chips
Using a rubber spatula, gently fold the semi-sweet chocolate chips into the batter until they are evenly distributed throughout.
Step 6: Scoop the Cookies
Drop about 2 tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each cookie so they have room to spread while baking.
Step 7: Bake Until Soft and Set
Bake the cookies for 11–13 minutes, or until the tops look set but the centers are still soft. Avoid overbaking to keep the cookies moist and tender.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Step 9: Store for the Best Texture
Place the cooled cookies in a single layer inside an airtight container. They become even softer and more flavorful after resting for a few hours, making them a perfect make-ahead treat.
Pumpkin Chocolate Chip Cookies, Best Fall Cookies
Notes
Ingredients
- 2 cups (250g) all-purpose flour (spoon and level to measure 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
- 0.5 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
- Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for about 20 seconds. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, and vegetable oil until blended.
- Add the egg and vanilla extract, mixing until incorporated. Blend in the pumpkin puree.
- With the mixer running on low speed, gradually add the flour mixture, mixing only until almost combined. Scrape down the sides of the bowl as needed. The batter will be fairly wet.
- Using a rubber spatula, fold in the chocolate chips until they are evenly distributed throughout the batter.
- Scoop 2 tablespoons of dough at a time (using a medium cookie scoop or two spoons) onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 11–13 minutes, or until the cookies are nearly set.
- Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Store the cookies in a single layer inside an airtight container. They develop an even softer texture after resting in the container for a few hours.
- Use canned pumpkin puree for the most reliable results.
- If preferred, replace the individual spices with 2 1/2 teaspoons pumpkin pie spice. You can also increase the spices to taste—I usually like to use 2 teaspoons of cinnamon.
Cholesterol: 5mg | Sodium: 74mg | Potassium: 125mg | Fiber: 1g | Sugar: 10g | Vitamin A: 695IU | Vitamin C: 0.7mg | Calcium: 28mg | Iron: 1.1mg
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use homemade pumpkin puree, but canned pumpkin is recommended for this recipe because it has a consistent texture and moisture level. Fresh pumpkin can sometimes contain more water, which may affect the softness of the cookies.
2. Why are my pumpkin chocolate chip cookies too cakey?
These cookies naturally have a soft, cake-like texture because of the pumpkin puree. If they turn out more cakey than expected, make sure you measure the flour correctly and avoid adding extra pumpkin, as too much moisture can change the texture.
3. Do I need to chill the cookie dough before baking?
No, this recipe does not require chilling. The batter is meant to be scooped and baked right away, making it a quick and easy cookie recipe. Just be sure to space the cookies apart on the baking sheet because the dough is soft.
4. Can I use different types of chocolate chips?
Absolutely. Semi-sweet chocolate chips give the perfect balance of sweetness, but you can also use dark chocolate chips, milk chocolate chips, or even white chocolate chips for a different flavor.
5. How do I store pumpkin chocolate chip cookies so they stay soft?
Keep the cookies in a single layer inside an airtight container at room temperature. They become even softer after resting for a few hours, so they’re a great make-ahead dessert for fall gatherings or holiday baking.
