Nothing says fall quite like the smell of pumpkin cookies baking in your kitchen. These Pumpkin Chocolate Chip Cookies are soft, thick, and loaded with melty chocolate chips that pair perfectly with warm pumpkin spice. I made a batch last October and my husband ate six in one sitting before dinner. The cookies stay tender for days, and that combo of sweet pumpkin and rich chocolate just works in a way that feels cozy and nostalgic without being too sweet.
Why You'll Love This Pumpkin Chocolate Chip Cookies
This recipe delivers bakery-style thick cookies that don't spread into flat pancakes. The Pumpkin Chocolate Chip Cookies stay soft and chewy for almost a week if stored properly. My daughter loves helping me scoop the dough, and they're simple enough that even beginners can nail them on the first try.
The pumpkin keeps them moist without making them cakey, and you get that perfect balance of spice and chocolate in every bite. They're the best pumpkin cookies for fall gatherings, Halloween parties, or just because you're craving something warm and comforting.
Jump to:
- Why You'll Love This Pumpkin Chocolate Chip Cookies
- What You'll Need
- How to Make Pumpkin Chocolate Chip Cookies
- Aliana's Kitchen Wisdom
- Ingredient Substitutions & Variations
- Storage & Serving Tips
- What to Serve With Pumpkin Chocolate Chip Cookies
- FAQs About Pumpkin Chocolate Chip Cookies
- More Recipes You'll Love
- Related
- Pairing
- More DESSERT
What You'll Need
Just a handful of pantry staples and one can of pumpkin puree stand between you and the best fall cookies you'll bake this season.
Main Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups chocolate chips
Optional Extras
You can use pumpkin dark chocolate chip cookies by swapping regular chips for dark chocolate, add chopped pecans for crunch, or throw in white chocolate chips for variety.
Simple and clear directions are in the recipe card.
How to Make Pumpkin Chocolate Chip Cookies
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until everything is evenly distributed. Set this aside while you work on the wet ingredients.
Cream Butter and Sugars
In a large bowl, beat the softened butter with both sugars using a hand mixer or stand mixer for about 2 minutes until light and fluffy. This step adds air and helps create that thick, chewy texture everyone loves.
Add Wet Ingredients
Beat in the pumpkin puree, egg, and vanilla extract until smooth and well combined. The mixture might look slightly curdled at this stage, but that's normal and it'll come together once you add the flour.
Why are my pumpkin chocolate chip cookies flat? If your cookies spread too thin, your dough might be too warm or you're using too much butter. Chill the dough for 30 minutes before baking, and make sure you're measuring flour correctly by spooning it into the cup rather than scooping directly.
Combine and Fold
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Don't overmix or the cookies will turn out tough. Fold in the chocolate chips with a spatula, making sure they're distributed throughout the dough.
Scoop and Bake
Preheat your oven to 350°F and line two baking sheets with parchment paper. Use a large cookie scoop or spoon to drop rounded tablespoons of dough onto the sheets, spacing them about 2 inches apart. Bake for 12 to 14 minutes until the edges are set but the centers still look slightly underdone. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Aliana's Kitchen Wisdom
The secret to thick pumpkin chocolate chip cookies is chilling the dough before baking. I learned this after making flat, crispy cookies for years.
Just 30 minutes in the fridge makes a huge difference in how they hold their shape. Also, don't overbake them.
They'll look slightly underdone in the center when you pull them out, but they continue cooking on the hot pan.
That's how you get soft, chewy cookies instead of dry ones.
Ingredient Substitutions & Variations
Swap all-purpose flour for a gluten-free blend if needed. Use coconut oil instead of butter for dairy-free cookies. You can make paleo pumpkin chocolate chip cookies by using almond flour, coconut sugar, and dairy-free chocolate chips. Brown butter instead of regular butter adds a nutty, caramel depth that takes these to the next level.
Storage & Serving Tips
Store cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months. Just stack them between layers of parchment paper, seal in a freezer bag, and thaw at room temperature when you're ready to eat them. These chewy pumpkin cookies taste amazing warm with a glass of cold milk.
What to Serve With Pumpkin Chocolate Chip Cookies
Pair these with hot apple cider, pumpkin spice lattes, or a simple cup of black coffee. They're perfect alongside vanilla ice cream for an easy fall dessert. My family loves them as an afternoon snack with chai tea.
FAQs About Pumpkin Chocolate Chip Cookies
Can I make the dough ahead of time?
Absolutely. The dough keeps in the fridge for up to 3 days or in the freezer for up to 3 months. Just scoop and freeze individual portions, then bake from frozen, adding 1 to 2 extra minutes.
How do I make them extra thick like Crumbl?
Chill the dough for at least 30 minutes, use a large cookie scoop, and slightly underbake them. The colder dough spreads less and creates that thick, bakery-style cookie.
Why are my cookies cakey instead of chewy?
You might be using too much pumpkin or not enough fat. Make sure you're measuring the pumpkin correctly, and don't reduce the butter amount.
Can I use pumpkin pie filling instead of puree?
No, stick with plain pumpkin puree. Pumpkin pie filling has added sugar and spices that will throw off the recipe's balance and make the cookies too sweet.
More Recipes You'll Love
If these fall cookie recipes hit the spot, you'll want to explore more pumpkin Desserts that bring cozy autumn vibes to your kitchen. These seasonal treats and chocolate chip cookie variations are always crowd-pleasers.
Put your own flair on this dish? Tag me on Pinterest @AlianaRecipes and show off your delicious version!
Related
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Pairing
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