Soft & Chewy Pumpkin Chocolate Chip Cookies (Fall Favorite!)

There’s just something magical about pumpkin season the air turns crisp, sweaters come out, and suddenly, all I want are warm, melty cookies. These Pumpkin Chocolate Chip Cookies are chewy, cozy, and full of rich pumpkin spice and gooey chocolate. They’re not cakey (you heard me right), just soft, flavorful, and fall-perfect.

Why These Pumpkin Chocolate Chip Cookies Work

If you’ve ever bitten into a pumpkin cookie and felt like you were eating muffin tops, you’re not alone. The secret to chewy pumpkin cookies is all about managing the moisture. By cooking down the pumpkin puree first, you’ll say goodbye to cakey cookies and hello to soft, thick, and chewy bites loaded with warm spices and melty chocolate chips.

These cookies also get better as they sit really! Let them rest overnight and the pumpkin flavor deepens beautifully. They’re basically fall in a cookie.

Craving more soft, spiced cookies ? These pumpkin snickerdoodles are perfectly pillowy with a cinnamon sugar twist.

Ingredients You’ll Need

• 1 cup pumpkin puree (not pumpkin pie mix!)
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/4 cup cornstarch (for extra softness)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1 1/2 cups chocolate chips (I use semi-sweet)

Pair your cookies with these pumpkin cheesecake snickerdoodles they’re sweet, creamy, and irresistibly cozy

How To Make Pumpkin Chocolate Chip Cookies

1. Cook Down the Pumpkin

Start by cooking your pumpkin puree in a nonstick pan over medium heat. Stir often until it thickens and most of the moisture cooks off about 8–10 minutes. It’ll look darker and slightly caramelized. Let it cool completely before adding it to your dough.

2. Mix the Wet Ingredients

In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the cooled pumpkin and vanilla. Beat until everything’s smooth and combined.

3. Combine the Dry Ingredients

In another bowl, whisk together flour, cornstarch, baking soda, salt, and pumpkin pie spice. Stir the dry mix into the wet ingredients until just combined don’t overmix.

4. Fold in the Chocolate Chips

Fold in those glorious chocolate chips. The dough will be thick and soft. Scoop out dough balls (about 2 tablespoons each) and place them on a lined baking sheet.

5. Freeze, Then Bake

Pop the tray into the freezer for at least 30 minutes. This helps keep the cookies thick and chewy when baked. Once chilled, bake at 350°F for 10–12 minutes until edges are set but centers are still soft.

Looking for something hearty and wholesome? Try these easy pumpkin oatmeal cookies next.

Baker’s Notes & Tips

• Freeze, don’t chill. Freezing the dough helps lock in structure for thick cookies.
• Crispier edges? Flatten the dough balls slightly before baking.
• Extra chips on top make them look bakery-style (plus, more chocolate!).
• Let them rest a day or two the flavor deepens beautifully.

Storage & Make-Ahead Tips

• Store in an airtight container for up to 1 week
• Freeze dough balls for quick bakes anytime
• Pro tip: Let the baked cookies rest overnight they’re even better the next day!

Variations To Try

• Swap chocolate chips for dark or white chocolate
• Add chopped pecans or walnuts for a nutty twist
• Use a mix of cinnamon and nutmeg if you’re out of pumpkin pie spice
• Want deeper flavor? Try dark brown sugar
  

FAQs

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