Recipe

Pumpkin Chocolate Chip Cookies

Soft and chewy pumpkin cookies with warm spices, lightly crisp edges, and big puddles of chocolate.

By Matt Campbell

•

4.8

A plate of soft pumpkin chocolate chip cookies with melty chocolate chunks on a cozy kitchen table with a neutral linen napkin

Pumpkin chocolate chip cookies are my favorite kind of chaos: you think you are making a simple cookie, and suddenly your kitchen smells like a candle store in the best possible way. These are soft and chewy (because pumpkin brings moisture), with lightly crisp edges (because we help it along), and enough chocolate to make you pause mid-bite and go, “Okay, wow.”

One quick heads-up: pumpkin cookie dough is naturally wetter than classic chocolate chip dough, so a couple tiny moves make a big difference here. We blot the pumpkin (sounds dramatic, takes 60 seconds) and chill the dough so your cookies bake up thicker instead of spreading into cute little pancakes.

Pumpkin puree being blotted with paper towels on a ceramic plate on a bright kitchen counter

Why It Works

Thicker cookies: Blotting the pumpkin removes extra water so the dough holds its shape and bakes up chewy instead of cakey.
Big flavor fast: Brown sugar, vanilla, and a hit of pumpkin pie spice make the dough taste like fall without needing a long ingredient list.
Better texture: A short chill gives you tender middles and better edges, plus nicer-looking cookies with chocolate puddles on top.
Low drama: No mixer required, just a bowl, a whisk, and the willingness to taste a chocolate chip or three.

Pumpkin cookie dough scoops spaced on a parchment-lined baking sheet ready to go into the oven

Pairs Well With

Storage Tips

How to Store Them

Room temp: Store in an airtight container for up to 4 days for best texture. Add a slice of bread to the container if you want to keep them extra soft.
Fridge: You can refrigerate them for up to 1 week, but the texture gets firmer and the flavor dulls a bit. I treat the fridge as “only if needed.” Let cookies sit at room temp 15 to 20 minutes before eating.
Freezer (baked cookies): Freeze in a zip-top bag with parchment between layers for up to 2 months.
Freezer (cookie dough): Scoop dough balls, freeze on a tray until firm, then bag for up to 2 months. Bake from frozen, adding 1 to 3 minutes, and pull them when the edges are set and the centers still look a little soft.

Pumpkin chocolate chip cookies stacked in an airtight container on a kitchen counter

Common Questions

Why did my pumpkin cookies turn out cakey?

Pumpkin adds a lot of water, which pushes cookies toward cakey. Two fixes: blot the pumpkin puree and chill the dough. Also, make sure your baking soda is fresh, and do not overbake.

Do I have to chill the dough?

You can bake right away, but the cookies will spread more and bake up softer. A 30 to 60 minute chill gives you thicker cookies with better edges.

Can I use pumpkin pie filling?

No. Pumpkin pie filling has sugar and spices already added and will throw off the texture and sweetness. Use 100% pumpkin puree.

How do I get more chocolate puddles on top?

Save a small handful of chips and press a few into each dough ball right before baking. It is the easiest “bakery cookie” trick.

Can I make these gluten-free?

Yes, with a 1:1 gluten-free baking flour that includes xanthan gum. Texture will be a little more tender, so chilling becomes even more helpful.

Can I reduce the sugar?

A little, yes, but sugar affects spread and chew. If you want less sweetness, reduce each sugar by 2 tablespoons and use dark chocolate chips for balance.

I do not have pumpkin pie spice. What can I use?

Use this quick swap: 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/8 teaspoon nutmeg + a pinch of cloves. Or keep it simple and just add a little extra cinnamon.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Baking sheets
Parchment paper
Cookie scoop (optional but helpful)
Wire rack

I used to think pumpkin cookies were just destined to be fluffy little muffin tops. Then I started treating pumpkin like what it is: delicious, but wet. The first time I blotted the puree and chilled the dough, the cookies came out with that perfect chewy middle and those slightly crisp edges I chase in basically everything. Now I make a batch when I want my kitchen to feel like a warm hoodie, and I always “accidentally” put a few extra chocolate chips on top because I am only human.