Chocolate Chip Pumpkin Cookies (Soft & Chewy 🍪🎃)

If fall had a flavor, it would 100% taste like these Chocolate Chip Pumpkin Cookies — soft, chewy, and loaded with gooey chocolate chunks in every bite. They’re basically pumpkin spice and everything nice wrapped into a cookie.

These cookies are the kind that disappear suspiciously fast. You bake a batch, swear you’ll save some for later, and then — poof — they’re gone. And you’ll blame “the air” or “cookie shrinkage” (but we both know what happened).

Why This Recipe Is Awesome

These cookies are a total win for pumpkin lovers and chocolate addicts alike. They’re soft like a pillow, chewy around the edges, and bursting with cozy fall flavor. The best part? You don’t even need a mixer — just a bowl, a whisk, and a will to eat half the dough before baking.

Plus, the combo of pumpkin and chocolate is ridiculously good. The pumpkin keeps the cookies moist for days (yes, days!), while the spices add that warm, comforting flavor that screams October.

Course: Dessert / Snack
Cuisine: American Fall Baking
Difficulty: Easy (a.k.a. perfect for lazy bakers)
Servings: 18 cookies
Prep Time: 15 minutes
Cooking Time: 12–14 minutes
Calories: ~160 per cookie
Total Time: 30 minutes

Ingredients You’ll Need

Dry Ingredients:

• 1½ cups all-purpose flour – the base of all cookie greatness.
• ½ tsp baking soda – helps them puff up just right.
• 1½ tsp pumpkin pie spice – the flavor bomb.
• ½ tsp cinnamon – because one spice is never enough.
• ¼ tsp salt – makes everything pop (even cookies).

Wet Ingredients:

• ½ cup unsalted butter, melted – because butter makes everything better.
• ½ cup brown sugar – adds depth and chewiness.
• ¼ cup granulated sugar – for that classic cookie sweetness.
• ⅓ cup pumpkin puree – pure pumpkin, not pie filling (don’t mix them up).
• 1 tsp vanilla extract – the flavor MVP.

Add-Ins:

• ¾ cup chocolate chips – milk, dark, or semi-sweet — no wrong answers.
• Optional: chopped pecans or walnuts for crunch.

Step-by-Step Instructions

1. Preheat and prep.

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me, parchment is your friend — no sticking, no mess.

2. Mix the dry team.

In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt. Smells like fall already, doesn’t it?

3. Bring in the wet team.

In another large bowl, whisk melted butter, brown sugar, and white sugar until smooth. Add pumpkin puree and vanilla, and whisk again until fully combined.

4. Combine forces.

Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix — this isn’t CrossFit.

5. Add the fun stuff.

Fold in your chocolate chips (and nuts if you’re into that kind of thing). Sneak a spoonful of dough. You earned it.

6. Scoop and chill (optional but worth it).

If you have the patience of a saint, chill the dough for 30 minutes. This step makes the cookies thicker and chewier. But if you don’t — no judgment, bake them straight away.

7. Bake.

Scoop about 2 tablespoons of dough per cookie onto your baking sheet. Bake for 12–14 minutes or until the edges are slightly golden.

8. Cool (a little).

Let them rest on the baking sheet for a few minutes, then transfer to a rack. Warm cookies = life-changing.

Common Mistakes to Avoid

• Using pumpkin pie filling: That stuff already has sugar and spices — your cookies will be weirdly sweet and mushy.
• Overmixing the dough: You’ll lose the soft, chewy texture. Stir until it just comes together.
• Skipping the chill time: Totally fine if you’re impatient, but the cookies will spread a bit more.
• Overbaking: They might look underdone at 12 minutes — that’s the trick! They firm up as they cool.
• Forgetting salt: It’s tiny but mighty. Without it, your cookies will taste flat.

Alternatives & Substitutions

You can totally tweak this recipe based on what’s in your pantry (or your mood):

• Flour: Sub whole wheat flour for a slightly denser, heartier texture.
• Butter: Coconut oil or vegan butter works too.
• Sugar: Use coconut sugar or all-brown sugar for a deeper flavor.
• Chocolate: Swap chips for chunks, white chocolate, or even caramel bits if you’re feeling fancy.
• Add-ins: Mix in dried cranberries, toffee bits, or a swirl of peanut butter.

Personal fave? Half dark chocolate chips, half mini white chocolate chips. It’s like sweet and spooky harmony.

FAQ (Frequently Asked Questions)

Q1: Can I make the dough ahead of time?
Yes! Chill it for up to 24 hours. Just let it sit at room temp for 15 minutes before baking so it’s scoopable.

Q2: Can I freeze these cookies?
Totally. You can freeze the dough balls or baked cookies. Bake straight from frozen — just add 2 extra minutes.

Q3: Why are my cookies cakey?
You might’ve added too much pumpkin. It’s sneaky — a little goes a long way. Stick to the recipe measurements.

Q4: Do I need to press them down before baking?
Nope! They puff up perfectly on their own. If you want flatter cookies, gently press the tops before baking.

Q5: Can I make these gluten-free?
Yep! Just use a 1:1 gluten-free flour blend. Oat flour also works great for a softer texture.

Q6: How do I store them?
Keep them in an airtight container at room temp for up to 4 days, or refrigerate for a week. They actually get chewier the next day!

Q7: Can I skip the chocolate chips?
I mean… technically yes. But why would you do that to yourself? 😅

Final Thoughts

Soft, chewy, and bursting with chocolatey pumpkin goodness — these cookies are fall perfection in every bite. They’re cozy, comforting, and dangerously addictive (don’t say I didn’t warn you).

Serve them warm with a glass of milk, crumble them over ice cream, or eat them straight from the tray while pretending to “let them cool.”

Pumpkin spice season just got even sweeter — and these cookies are proof. 🍪🎃