These cookies came out of a fall afternoon when I wanted something chocolatey but also couldn’t resist reaching for the can of pumpkin puree sitting on the counter from another recipe. I figured the two flavors would either work beautifully together or clash in a way I’d regret, and thankfully it was the former. The pumpkin keeps these cookies incredibly soft, almost cake-like, while the chocolate chips add just enough richness to balance out the warm spice. They’ve become one of my most-requested cookies once September rolls around.
These Pumpkin Chocolate Chip Cookies are soft, lightly spiced, and loaded with melty chocolate in every bite. If you’re building out a fall cookie lineup, they pair nicely with my Pumpkin Snickerdoodle Cookies for a bit of variety on the same platter, and if bars are more your thing, my Pumpkin Cheesecake Bars hit a similar flavor note in a completely different format.
Why This Recipe Works
Pumpkin puree adds a lot of moisture to cookie dough, which is what gives these their soft, almost cake-like texture instead of the crisp edges you’d get from a traditional chocolate chip cookie. Because of that extra moisture, a touch of cornstarch in the dry ingredients helps hold everything together so the cookies don’t spread too thin in the oven — a similar trick to what keeps a pumpkin snickerdoodle from flattening out too much during baking.
Chilling the dough briefly before baking also matters here, since pumpkin-based dough tends to be softer than standard cookie dough. A short chill firms things up just enough to keep the cookies thick and soft in the center rather than spreading into thin, greasy puddles.
Ingredients You’ll Need
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree (plain, not pumpkin pie filling)
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- 1 ½ cups semisweet chocolate chips, plus more for topping
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a bowl, whisk together the flour, cornstarch, baking soda, salt, and pumpkin pie spice. Set aside.
2. Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes. Add the pumpkin puree, egg yolk, and vanilla extract, and beat until fully combined.
3. Combine and Fold in Chocolate Chips
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Fold in the chocolate chips until evenly distributed throughout the dough.
4. Chill the Dough
Cover the dough and refrigerate for at least 30 minutes — this makes it easier to scoop and helps the cookies hold their shape while baking.
5. Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 1 ½-tablespoon portions and place on the prepared sheets, spacing about 2 inches apart. Press a few extra chocolate chips onto the tops for looks, if desired. Bake for 11–13 minutes, until the edges are just set — the centers will still look slightly soft, which keeps them chewy. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips From My Kitchen
- Don’t skip chilling the dough — pumpkin makes it softer than standard cookie dough, and skipping this step can lead to flatter cookies.
- Slightly underbake rather than overbake for the softest texture; the cookies firm up as they cool.
- Use a cookie scoop to keep the dough portions consistent so all the cookies bake evenly.
- Pressing a few extra chocolate chips on top right before baking gives you that bakery-style appearance.
Nutrition Information
Estimated values per cookie, based on 24 cookies:
- Calories: approximately 140–160
- Protein: 2g
- Carbohydrates: 19–21g
- Fat: 6–7g
- Sugar: 12–13g
For a lighter version, reduce the sugar slightly and use a reduced-sugar or dark chocolate chip — the cookies will still be soft and flavorful, just a touch less sweet.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to 5 days — they stay soft thanks to the pumpkin in the dough. A few seconds in the microwave brings back some of that fresh-baked warmth if you’d like. The dough also freezes well: scoop into balls and freeze on a tray before transferring to a freezer bag; bake straight from frozen, adding a minute or two to the bake time.
Frequently Asked Questions
Why is my dough sticky?
Pumpkin adds extra moisture, so this dough is naturally softer than standard chocolate chip cookie dough. Chilling it for the full 30 minutes, or longer if needed, makes it much easier to handle and scoop.
Can I freeze the dough?
Yes, scoop the dough into balls and freeze on a baking sheet until solid before transferring to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the bake time.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling already contains added sugar and spices, which will throw off the balance of the recipe. Stick with plain pumpkin puree for the best results.
Why are my cookies spreading too much?
This usually means the dough wasn’t chilled long enough, or the butter was too warm when creamed. Make sure to chill the dough fully before baking for the best shape and texture.
Final Thoughts
These Pumpkin Chocolate Chip Cookies have become one of my go-to fall bakes whenever I want something soft, a little spiced, and loaded with chocolate all at once. They’re easy enough for a weeknight batch but always feel a little special once that pumpkin spice hits. I hope they become a fall favorite in your kitchen too.
