Turn your favorite chocolate chip cookies into the perfect fall treat. These pumpkin chocolate chip cookies are soft and chewy with a delicious pumpkin spice flavor and lots of melty chocolate chips. 
This post was updated September 25, 2021 with new photos, recipe tips and a slightly updated recipe
These pumpkin chocolate chip cookies are an essential fall bake. They stay soft and chewy without becoming cakey, and the pumpkin spice flavor pairs perfectly with melty chocolate chips. The combination of warm spices, pumpkin, brown sugar and chocolate creates a rich, cozy cookie that’s clearly cookie-like in texture rather than muffin-like. If you want tender cookies with a true pumpkin profile, this recipe delivers.
Chewy vs Cakey Pumpkin Cookies
Pumpkin adds a lot of moisture, which can turn cookies cakey if not handled correctly. After testing many variations, I settled on a few key techniques that keep these cookies chewy and cookie-like instead of dense muffin tops.
Follow these tips to avoid cakey cookies:
- Cream the butter and sugars. Creaming incorporates air and gives the dough structure, which helps maintain a chewy texture.
- Remove excess moisture from the pumpkin puree. This step is crucial. Place the measured pumpkin puree on a double layer of paper towel and squeeze out the liquid. Don’t just blot—firmly squeeze until the puree is noticeably drier. Excess liquid leads to cakey cookies.
- Use only one egg yolk. Pumpkin already adds moisture and tenderness, so only one egg yolk is needed here. The yolk provides richness without adding too much liquid.
- Flatten the dough balls before baking. After portioning, press each dough ball so it’s about 1/3 to 1/2 inch thick. This prevents overly thick, puffy cookies.
Making Pumpkin Chocolate Chip Cookies – Step-by-Step
If you prefer a photographic guide, the images here show each step. Below is a concise step-by-step summary so you can get straight to baking.
- Measure and squeeze the pumpkin: Start by measuring the pumpkin puree, then place it in a double layer of paper towel and squeeze out the excess moisture. Use pure pumpkin, not pumpkin pie filling.
- Mix dry ingredients: Whisk together the flour, cinnamon, ground ginger, nutmeg, ground cloves, baking soda and salt so the spices are evenly distributed.
- Cream butter and sugars: In a large bowl, beat softened (not melted) unsalted butter with brown and white sugar until fluffy.
- Add yolk, vanilla and pumpkin: Beat in one large egg yolk, vanilla extract and the squeezed pumpkin puree.
- Combine wet and dry: With the mixer on low, add the flour mixture in about two additions until just combined.
- Add chocolate chips: Stir in about 1 cup of chocolate chips; the dough will be slightly sticky.
- Portion and flatten: Scoop dough into balls roughly 1 to 1.5 tablespoons each, place 2 inches apart on lined baking sheets, and press each ball to about 1/3–1/2 inch thick. If dough is too sticky, cover and chill 30–60 minutes or overnight.
- Bake and finish: Bake one sheet at a time at 350°F (180°C) for 8–10 minutes, until the tops look set. Remove from oven and press a few extra chocolate chips on top of each cookie. Let cool on the sheet for at least 10 minutes before transferring to a rack.
These cookies deliver a balanced pumpkin flavor, a soft chewy texture, and a warm pumpkin-chocolate pairing that’s perfect for autumn baking. They’re reliable and easy to make once you remove excess pumpkin liquid and follow the tips above.
If you enjoy these cookies, try other pumpkin treats later on your baking list.
Pumpkin Chocolate Chip Cookies
Equipment
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Cookie Sheets
Ingredients
- 3/4 cup pure pumpkin puree, not pumpkin pie filling
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, light or dark
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 large egg yolk, discard the white
- 1 1/4 cup chocolate chips, divided
Instructions
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Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
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Place a double layer of paper towel in a small bowl, add the measured pumpkin and squeeze out excess moisture. Repeat until the puree is noticeably drier.
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In a medium bowl whisk together the flour, spices, baking soda and salt.
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In a large bowl, beat the butter and sugars until fluffy. Mix in the egg yolk, vanilla and the squeezed pumpkin.
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With the mixer on low, add the flour mixture about half at a time until combined.
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Stir in 1 cup of the chocolate chips.
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Spoon the dough into balls about 1 to 1.5 tablespoons each (use a cookie scoop if available). Place 2 inches apart on the prepared sheets. Flatten each ball so it measures about 1/3–1/2 inch thick. If dough is too sticky to handle, cover and chill 30–60 minutes or overnight.
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Bake one sheet at a time for 8–10 minutes, until the tops look set. Remove and press a few extra chocolate chips on top from the reserved 1/4 cup. Cool on the sheet for at least 10 minutes before transferring to a wire rack.
Notes
- Pure pumpkin: Use 100% canned pumpkin puree, not pumpkin pie filling. Canned pumpkin gives consistent moisture content.
- Spices: You can replace the individual spices with 1 1/2 teaspoons pumpkin pie spice plus 1/2 teaspoon cinnamon if preferred.
- Storage: Once fully cooled, store cookies in an airtight container at room temperature for up to 5 days.
- Nutrition: Nutrition values are estimates per cookie assuming the recipe yields 44 cookies.
Nutrition
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