The first time I made chocolate chip pumpkin cookies, I expected magic—and instead, I got muffins pretending to be cookies. They were tasty, sure, but far too cakey. What I really wanted was that chewy center, melty chocolate chips, and just enough pumpkin spice to wrap me in a cozy fall moment.
Since then, I’ve been on a mission to get it right. As someone who bakes daily for my small-batch bakery here in Asheville, I know the power of testing and tweaking until something feels just right. These cookies? They check every box: chewy like your favorite bakery cookie, full of warm cinnamon and nutmeg, and rich with semi-sweet chocolate.
They’re also one-bowl, flexible enough for healthy tweaks, and freezer-friendly for busy weeks. Whether you’re making an after-school treat or prepping for a fall gathering, these chocolate chip pumpkin cookies are the soft, flavorful bites you’ll keep coming back to. If you’ve tried my classic pumpkin cookies, you’re going to fall hard for this version—especially if you’re after that just-right chewy texture.
Table of Contents
Why These Are the Best Chocolate Chip Pumpkin Cookies
When I say “best,” I mean I’ve tested these against dozens—some turned out cakey, some spread too thin, and others just lacked that warm, spiced bite we all crave in fall. But these? They strike the perfect balance.
Pumpkin spice + chocolate chips = match made for chilly nights
There’s something magical about the way cinnamon, ginger, and nutmeg mingle with gooey chocolate. I love using semi-sweet chips for contrast, but feel free to explore milk or dark—each gives a slightly different character to the final cookie.
Tested for chewiness—not cake!
This recipe came from my frustration with cake-like pumpkin cookies. The trick? Blotting your pumpkin, melting the butter, and slightly underbaking. It makes a world of difference.
Quick & easy—just one bowl
No stand mixer, no fancy equipment—just a bowl and a whisk. It’s a great one to make with kids or on a lazy Sunday.
Freezer-friendly and customizable
I usually make a double batch and freeze half. You can freeze the dough balls or the fully baked cookies—both turn out beautifully. And if you’re looking for a better-for-you version, try swapping coconut sugar and oat flour, like I do in my healthy pumpkin cookies.
Ingredients You’ll Need
Over the years, I’ve learned that the best fall baking starts with simple, pantry-friendly ingredients—and that’s exactly what you’ll find in these chocolate chip pumpkin cookies. I use this recipe in my home bakery every October, and it never disappoints. It’s balanced, foolproof, and flexible enough for different dietary tweaks if you need them.
Here’s what you’ll need:
- 1 cup granulated sugar (200 g): For that classic cookie sweetness and slight crispness around the edges.
- 1/2 cup vegetable or canola oil (120 ml): I love using oil here instead of butter—it makes the cookies incredibly soft and gives them a light texture that doesn’t dry out.
- 1 teaspoon milk (5 ml): Just a splash, but it helps create that smooth batter.
- 1 large egg: The binder. For vegan cookies, you can sub in a flax egg.
- 1 teaspoon vanilla extract (5 ml): A little vanilla rounds out all those cozy flavors.
- 1 cup canned pumpkin or homemade pumpkin puree (245 g): This is the heart of it all. I always blot my pumpkin puree with paper towels to remove excess moisture—it’s the trick to avoiding cakey cookies.
- 2 cups all-purpose flour (250 g): Holds everything together. If you’re going gluten-free, oat flour is a great sub—I use it often in my gluten-free pumpkin cookies.
- 1½ teaspoons ground cinnamon (3 g): For that essential pumpkin spice warmth.
- 1/2 teaspoon salt (3 g): Balances the sweetness and deepens flavor.
- 2 teaspoons baking powder (8 g) + 1 teaspoon baking soda (5 g): These give the cookies their soft, tender rise.
- 1½ cups semi-sweet or milk chocolate chips (260 g): I love semi-sweet for balance, but milk chocolate makes them extra nostalgic and kid-friendly.
Now that we’ve got our cozy ingredients ready, let’s move on to baking. You’re going to love how simple this is.
Step-by-Step – How to Make Chocolate Chip Pumpkin Cookies
I still remember the first time I nailed these—pulling a tray from the oven and seeing golden edges, soft centers, and melty chocolate pools. That moment when the house smells like cinnamon and sugar? Pure joy. These chocolate chip pumpkin cookies come together so easily, you might find yourself making them weekly once fall rolls in.
Here’s exactly how I do it:
1. Blot the pumpkin puree.
If you do nothing else, do this. Place your pumpkin puree between a few layers of paper towels and press gently to soak up extra liquid. This one step makes the difference between chewy cookies and muffins in disguise.
2. Mix the wet ingredients.
In a large bowl, whisk together the sugar, oil, egg, vanilla, milk, and blotted pumpkin until smooth. It should look glossy and slightly thick.
3. Whisk the dry ingredients.
In a separate bowl, stir together the flour, cinnamon, salt, baking powder, and baking soda. Don’t skip the salt—it’s key for flavor balance.
4. Combine wet and dry.
Pour the dry ingredients into the wet and mix until just combined. Don’t overmix—just stir until you don’t see streaks of flour.
5. Fold in the chocolate chips.
Gently stir in your chocolate chips. I like saving a few to press on top of each dough ball before baking—it makes them look bakery-style and extra tempting.
6. Chill the dough (optional, but worth it).
If you want a chewier cookie with less spread, pop the dough in the fridge for 30 minutes. When I’m short on time, I’ve skipped this and still loved the result—but chilling does help.
7. Scoop, flatten slightly, and bake.
Use a cookie scoop or tablespoon to portion dough onto a lined baking sheet. Flatten each slightly with your fingers. Bake at 350°F (175°C) for 10–12 minutes. The edges should look set, but the centers will still look a bit soft—don’t worry, they’ll finish as they cool.
That’s it! They’ll firm up as they rest, giving you soft, tender cookies with just the right chew. And if you ever want to get extra fancy, I sometimes drizzle mine with a little glaze or serve them alongside my pumpkin cookies with cream cheese icing for a fall cookie board. So good.
Print
Chocolate Chip Pumpkin Cookies
- Total Time: 27 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These chocolate chip pumpkin cookies are soft, chewy, and spiced with fall flavors. Made in one bowl with simple ingredients and a rich texture, they’re the perfect seasonal treat.
Ingredients
- 1 cup granulated sugar (200 g)
- 1/2 cup vegetable or canola oil (120 ml)
- 1 teaspoon milk (5 ml)
- 1 large egg
- 1 teaspoon vanilla extract (5 ml)
- 1 cup canned pumpkin or homemade pumpkin puree (245 g)
- 2 cups all-purpose flour (250 g)
- 1 1/2 teaspoons ground cinnamon (3 g)
- 1/2 teaspoon salt (3 g)
- 2 teaspoons baking powder (8 g)
- 1 teaspoon baking soda (5 g)
- 1 1/2 cups semi-sweet or milk chocolate chips (260 g)
Instructions
1. Blot the pumpkin puree using paper towels to remove excess moisture.
2. Whisk together sugar, oil, egg, vanilla, milk, and pumpkin until smooth.
3. In another bowl, whisk flour, cinnamon, salt, baking powder, and baking soda.
4. Mix dry ingredients into wet just until combined.
5. Fold in chocolate chips.
6. Chill dough for 30 minutes for better texture.
7. Scoop dough onto lined baking sheet and flatten slightly.
8. Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are soft.
9. Let cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Blotting the pumpkin is crucial to avoid cakey cookies.
Chilling helps create a chewier texture and keeps cookies from spreading too much.
Store baked cookies in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Pro Tips for Perfect Chocolate Chip Pumpkin Cookies
After baking more batches of chocolate chip pumpkin cookies than I can count—seriously, I could probably do it blindfolded by now—I’ve figured out the little tricks that make a huge difference. These are the things that take your cookies from “pretty good” to “where have these been all my life?”
Blot that pumpkin like it owes you money.
I know I keep saying it, but seriously—extra moisture is the reason most pumpkin cookies end up too soft or cakey. I usually spread the puree on a few paper towels, press more on top, and gently squeeze out as much liquid as possible. You’ll end up with about ¾ cup thickened pumpkin from 1 full cup canned.
Chill for shape and chew.
When I skip this step, the cookies tend to spread more and bake up flatter. Chilling the dough—even just 30 minutes—helps them hold shape and gives that perfect chewy middle with lightly crisp edges. If you’ve got time, chill. If not, no worries—they’ll still taste great.
Dark chocolate makes them feel fancy.
While I love classic semi-sweet chips, using chopped dark chocolate gives you bigger pools of melty goodness and a slightly bittersweet contrast that balances the pumpkin spice beautifully. Want to level up? Use a mix of both.
Don’t overbake.
This is the number one way to accidentally dry them out. I always pull mine when the edges look set but the centers still seem a bit underdone. They’ll continue to firm up as they cool on the pan. Trust the process.
These cookies are forgiving, flexible, and full of cozy vibes. With just a little care and these tips, you’ll get bakery-quality results right from your own oven.
Chocolate Chip Pumpkin Cookies Variations to Try
One of my favorite things about this recipe is how easy it is to tweak. Whether you’re baking for different dietary needs or just feeling adventurous, there’s room to play. Over the years, I’ve tried all kinds of spins on these chocolate chip pumpkin cookies, and honestly? I’ve loved every single version.
Vegan chocolate chip pumpkin cookies
When I’m baking for vegan friends or customers, I swap the egg for a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), use coconut oil instead of butter, and double-check that my chocolate chips are dairy-free. They still bake up soft, chewy, and full of fall flavor.
Gluten-free pumpkin cookies with oat or almond flour
Oat flour gives a slightly nutty taste and softer texture, while almond flour adds richness. I’ve also used a 1:1 gluten-free baking mix with great results. The key is to keep the dough thick and not too wet, especially when working with alternative flours.
Healthy-ish version
For a lighter take, I use coconut sugar instead of granulated, oat flour in place of all-purpose, and cut the chocolate chips by ¼ cup. You still get that cozy spice and soft texture without feeling over-indulgent. These are the kind I pack in lunchboxes or keep in the freezer for a weekday pick-me-up.
Extra-indulgent twist
Feeling fancy? Stir in some chopped white chocolate, toasted pecans, or even a dash of maple extract. One fall, I made a triple chocolate version—milk, dark, and white chips—and they were gone in minutes at the farmer’s market.
These cookies are endlessly adaptable—so don’t be afraid to make them your own. That’s part of the joy of baking: experimenting, learning, and discovering new favorites.
Troubleshooting – Why Pumpkin Cookies Turn Cakey
I can’t tell you how many emails and DMs I’ve gotten with the same sad story: “Rosie, why are my pumpkin cookies so cakey?” Trust me, I’ve been there. When I first started developing pumpkin recipes, I thought that texture was just part of the deal. But it doesn’t have to be.
Here’s a simple chart I put together based on common baking hiccups. Keep it handy next time you’re whipping up a batch.
| Problem | Cause | Fix |
|---|---|---|
| Too cakey | Too much moisture in the pumpkin puree | Blot the pumpkin with paper towels before mixing |
| Flat cookies | Overmixed dough or too much oil | Mix just until combined, and chill the dough |
| Dry texture | Overbaking | Remove from oven when edges are set but centers still look soft |
Even a great recipe can go wrong with one small misstep. That’s why I always recommend baking a test cookie first—just one. That way, you can adjust if needed before committing the whole tray.
FAQs About Chocolate Chip Pumpkin Cookies
Do I need to chill the dough?
Chilling is optional, but I highly recommend it—especially if you want those chewy bakery-style edges. Chilled dough holds its shape better during baking, giving you thicker, more structured chocolate chip pumpkin cookies. I usually chill mine for about 30 minutes while I clean up or prep another batch.
Can I use fresh pumpkin puree?
You absolutely can—but be cautious. Fresh pumpkin puree tends to have more moisture than canned, which can lead to puffier, more cakey cookies. If you’re going the homemade route, make sure to blot it well with paper towels. I’ve used both and prefer canned for consistency, but fresh is lovely when blotted and thickened properly.
How do I make them chewier?
If chewy is your goal (and it definitely is for me), follow these steps: blot the pumpkin, use oil instead of butter, and don’t overmix the dough. Also, don’t skip the chill time. Chewy texture is all about moisture balance and baking time—pull them just as the edges set, even if the centers still look soft.
Can I freeze these cookies?
Definitely! I always keep a stash in my freezer. You can freeze the dough (pre-scooped) for up to 3 months or freeze the baked cookies once cooled. Just let them thaw at room temperature or pop them in a warm oven for a few minutes. They’re perfect for last-minute guests or afternoon cravings.
What’s the best chocolate to use?
I’m team semi-sweet all the way for that classic balance, but milk chocolate makes them extra sweet and nostalgic. For a grown-up twist, dark chocolate chips or chopped chunks add depth and richness. You can even mix all three for a triple-chocolate pumpkin situation.
Final Thoughts About Chocolate Chip Pumpkin Cookies
There’s just something about the first bite of a warm chocolate chip pumpkin cookie that makes everything feel a little more comforting. It’s soft, chewy, and just spiced enough to remind you fall is here—even if the leaves haven’t quite turned yet. These cookies are more than just a treat—they’re a ritual. One that I look forward to baking and sharing every year, especially with family and friends who request them like clockwork the moment October hits.
If you’ve ever been disappointed by cakey pumpkin cookies, I hope this recipe changes your mind like it did mine. From the perfect texture to those melty chocolate pockets, every batch feels like a little celebration.
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