Soft & Chewy Pumpkin Chocolate Chip Cookies
Okay, let’s be real for a second—pumpkin season is an excuse to eat dessert for breakfast, and these cookies are 100% that vibe. They’re soft, chewy, loaded with melty chocolate chips, and packed with cozy fall flavor. Basically, the kind of cookie that makes you forget all about kale smoothies and tax deadlines.
The best part? They’re stupidly easy to make. Like, you can whip them up while half-watching Netflix and still feel like Martha Stewart when you pull them out of the oven.
So grab that can of pumpkin puree (you know, the one you bought “just in case”) and let’s bake.
Why This Recipe is Awesome
There are a million pumpkin cookie recipes out there, but this one? She’s different.
- Soft, not cakey. You know those pumpkin cookies that are basically mini muffins pretending to be cookies? Yeah, not here. These are chewy and rich, not puffy and weird.
- Big chocolate energy. Semi-sweet chips melt right into the spiced dough. Every bite is pumpkin-spice-meets-brownie magic.
- No chill time. Because patience is overrated.
- Foolproof. I’ve baked these in a rush, in a bad mood, and once with expired baking soda (don’t recommend that part) — and they still turned out incredible.
Course: Dessert / Snack
Cuisine: American Fall Classic
Difficulty: Easy (even if your baking skills peak at boxed brownies)
Servings: About 20 cookies
Prep time: 10 minutes
Cooking time: 12–14 minutes
Calories: Around 150 per cookie (worth every single one)
Total time: 25 minutes
Ingredients You’ll Need
Nothing fancy—just the usual suspects plus a touch of pumpkin magic:
- 1 cup pumpkin puree – Not pumpkin pie filling (unless you enjoy chaos).
- ½ cup butter (softened) – Room temp = creamier cookie dreams.
- ½ cup brown sugar – Adds that caramel-y vibe.
- ½ cup white sugar – Because balance.
- 1 egg yolk – Makes it chewy without being cakey.
- 1 tsp vanilla extract – A splash of happiness.
- 2 cups all-purpose flour – The base of every great cookie.
- 1 tsp baking soda – For that perfect lift.
- 1 ½ tsp pumpkin pie spice – Fall’s perfume.
- ½ tsp cinnamon – Because why stop at one spice?
- ½ tsp salt – Always. Salt. Your. Dough.
- 1 cup semi-sweet chocolate chips – Or more. I don’t judge.
Step-by-Step Instructions
1. Preheat Like a Pro
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper. Don’t skip it unless you love scrubbing baked-on sugar later.
2. Cream the Wet Stuff
In a bowl, mix butter, brown sugar, and white sugar until smooth and fluffy. Add pumpkin puree, egg yolk, and vanilla. Mix again until it looks like pumpkin pudding and smells like heaven.
3. Combine the Dry Stuff
In another bowl, whisk together flour, baking soda, spices, and salt. Keep it cute, no clumps.
4. Merge the Magic
Add the dry mix to the wet and stir until combined. Fold in chocolate chips like you’re gently tucking them into bed.
5. Scoop & Bake
Scoop tablespoon-sized dough balls onto your baking sheet. Bake for 12–14 minutes until the edges look just barely golden. They’ll still look a little soft in the middle—that’s the goal!
6. Cool (Sort Of)
Let them sit for 5 minutes before transferring to a rack. Or eat one immediately and regret nothing.
Common Mistakes to Avoid
Let’s save you from cookie heartbreak, yeah?
- Overbaking. If you bake until they look done, they’ll turn into pumpkin pucks. Take them out when the centers still look soft.
- Using too much pumpkin. More puree ≠ more flavor. It makes them cakey instead of chewy. Resist the urge.
- Skipping the egg yolk. That little bit of fat makes all the difference in texture. Don’t ghost it.
- Not cooling before storing. Warm cookies in a container = soggy sadness.
- Using old baking soda. If your cookies come out flat and lifeless, blame your pantry, not the recipe. 😉
Alternatives & Substitutions
Let’s be flexible—because sometimes the grocery store just… doesn’t cooperate.
- No pumpkin pie spice? Mix 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + a pinch of cloves. Boom, DIY spice magic.
- Want dairy-free? Use coconut oil or vegan butter instead of regular. Also, dairy-free chocolate chips exist (and they’re actually good).
- Gluten-free? Swap the flour for a 1:1 gluten-free baking blend. They’ll be a little softer, but still delicious.
- Sugar swap: Try coconut sugar or maple syrup (just reduce other liquids slightly).
- Extra texture? Add chopped pecans or walnuts for crunch. IMO, they make these cookies feel more “adult,” if that’s your thing.
FAQ (Frequently Asked Questions)
Q: Can I make the dough ahead of time?
A: Absolutely. Store it in the fridge for up to 2 days. Just bring it to room temp before baking or it’ll bake unevenly.
Q: Do these cookies freeze well?
A: Yup! Freeze the dough balls on a tray first, then transfer to a freezer bag. Bake straight from frozen—just add a minute or two.
Q: Can I make them vegan?
A: Sure thing. Skip the egg yolk and add 1 tbsp cornstarch or flax “egg” (1 tbsp flaxseed + 3 tbsp water). Still chewy, still perfect.
Q: Do I need to chill the dough?
A: Nope! That’s the beauty of this recipe. Straight from bowl to oven = faster cookies, happier baker.
Q: Can I use white chocolate chips instead?
A: Yes, but fair warning—they’ll make the cookies sweeter. Dark chocolate balances the pumpkin flavor best, IMO.
Q: How do I store leftovers?
A: Airtight container, room temp, up to 5 days. Though let’s be honest—they won’t last that long.
Q: Why are my cookies too puffy?
A: You probably added too much flour or pumpkin. Spoon-and-level your flour, and stick to the exact pumpkin amount. Precision is key, friend.
Final Thoughts
And there you have it—soft, chewy pumpkin chocolate chip cookies that might just ruin all other cookies for you. They’re gooey, perfectly spiced, and basically the edible version of a cozy sweater.
Bake a batch, share them (or don’t), and bask in the compliments when everyone inevitably asks for the recipe. FYI, “Oh, it’s just something I threw together” sounds way cooler than “I found it online.” 😉
Now grab a cookie (or three), pour yourself something cozy, and enjoy your new fall favorite. You’ve totally earned it.
