🎉 Introduction

If you’re craving the ultimate fall cookie — soft, cakey, warm, and filled with melty chocolate — these Easy Pumpkin Chocolate Chip Cookies are about to become your new seasonal obsession. They combine the cozy flavors of pumpkin, cinnamon, and nutmeg with the sweetness of rich chocolate chips to create a treat that tastes like autumn in every bite.

Thanks to pumpkin puree, these cookies stay incredibly soft, moist, and chewy, without needing extra oil or complicated steps. Whether you’re baking for a cozy fall day, Thanksgiving dessert trays, or a quick afternoon treat, these cookies deliver the perfect balance of spice, sweetness, and chocolate goodness.

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Prepare for your kitchen to smell like a bakery — warm spices, sweet pumpkin, and butter make this recipe unforgettable.

🧰 Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cooling rack

🛒 Ingredients

Produce

• 1 cup pumpkin purée

Dairy

• 1/2 cup unsalted butter, softened
• 2 large eggs

Dry Ingredients & Spices

• 2 cups all-purpose flour
• 1/2 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup semi-sweet chocolate chips
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 tsp vanilla extract

👩‍🍳 Directions

Step 1 — Prepare the Baking Sheets

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.

Step 2 — Cream the Butter and Sugars

1. In a mixing bowl, beat the softened butter.
2. Add brown sugar and granulated sugar.
3. Mix until light, creamy, and fluffy.

Step 3 — Add Wet Ingredients

1. Add in the eggs one at a time.
2. Mix in vanilla extract.
3. Add the pumpkin purée and beat until combined.
   The mixture will look slightly silky and wet — this is perfect.

Step 4 — Mix Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Cinnamon
• Nutmeg
• Salt

Mix until everything is evenly distributed.

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Step 5 — Combine Wet & Dry

1. Add the dry mixture into the wet mixture gradually.
2. Blend gently using a spatula or mixer on low.
3. Fold in the chocolate chips.

Do NOT overmix — this keeps the cookies tender.

Step 6 — Scoop the Dough

1. Use a spoon or cookie scoop to portion dough onto the baking sheet.
2. Leave space between each cookie (they spread slightly).

Step 7 — Bake

Bake at 350°F (175°C) for 12–15 minutes, until the edges are set and lightly golden but the centers remain soft.

Step 8 — Cool & Serve

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack.

Enjoy warm with milk, coffee, or hot chocolate!

🍽️ Servings & Timing

• Servings: 20–24 cookies
• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Total Time: 25 minutes

🧊 Storage & Reheating

Room Temperature

Store in an airtight container for 4–5 days.

Freezer

Freeze dough balls or baked cookies for up to 2 months.

Reheat

Warm in microwave for 8–10 seconds for a fresh-from-oven feel.

🥄 Variations

• Extra chocolatey: Add white chocolate chips or chunks.
• Cinnamon roll version: Roll dough balls in cinnamon sugar before baking.
• Nutty twist: Add chopped pecans or walnuts.
• Glaze upgrade: Drizzle with vanilla icing for extra sweetness.
• Spiced version: Add ground ginger or cloves for deeper flavor.

❓ 10 FAQs

1. Can I use fresh pumpkin instead of canned purée?

Yes, as long as it’s well-mashed and not watery.

2. Can I make these cookies without eggs?

Yes, replace each egg with 1/4 cup applesauce or yogurt.

3. Do these cookies spread?

They spread slightly but remain thick and soft.

4. Can I make the dough ahead?

Yes — refrigerate up to 24 hours.

5. Why are my cookies too soft?

Pumpkin naturally keeps cookies soft; bake an extra minute if needed.

6. Can I use pumpkin pie mix?

No — use plain pumpkin puree only.

7. Can these be made gluten-free?

Yes, use 1:1 gluten-free flour.

8. Can I freeze the dough?

Absolutely, scoop into balls first.

9. Why are my cookies cakey?

Pumpkin adds moisture — this is normal and expected.

10. Can I add oats?

Yes — replace 1/2 cup flour with rolled oats.

🏁 Conclusion

These Pumpkin Chocolate Chip Cookies are everything you love about fall in one delicious bite — warm spices, cozy pumpkin flavor, melty chocolate, and a soft, tender texture that makes every cookie incredibly satisfying. Whether you’re baking for the holidays, treating yourself, or sharing with family, this easy recipe guarantees bakery-quality results with simple ingredients.

Perfectly spiced, beautifully soft, and rich with chocolate flavor, these cookies will become a must-bake every season. Enjoy them warm with a cup of coffee or as a sweet treat any time of day!

Adam

Easy Pumpkin Chocolate Chip Cookies – Soft, Chewy & Perfectly Spiced Fall Treat

If you’re craving the ultimate fall cookie — soft, cakey, warm, and filled with melty chocolate — these Easy Pumpkin Chocolate Chip Cookies are about to become your new seasonal obsession. They combine the cozy flavors of pumpkin, cinnamon, and nutmeg with the sweetness of rich chocolate chips to create a treat that tastes like autumn in every bite. Thanks to pumpkin puree, these cookies stay incredibly soft, moist, and chewy, without needing extra oil or complicated steps. Whether you’re baking for a cozy fall day, Thanksgiving dessert trays, or a quick afternoon treat, these cookies deliver the perfect balance of spice, sweetness, and chocolate goodness. Prepare for your kitchen to smell like a bakery — warm spices, sweet pumpkin, and butter make this recipe unforgettable.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 24 cookies

Ingredients Equipment Method Notes

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Ingredients

  

Produce

• 1 cup pumpkin purée

Dairy

• 1/2 cup unsalted butter softened
• 2 large eggs

Dry Ingredients & Spices

• 2 cups all-purpose flour
• 1/2 cup dark brown sugar packed
• 1/2 cup granulated sugar
• 1 cup semi-sweet chocolate chips
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 tsp vanilla extract

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

Coming Soon

Equipment

• Mixing bowls
• Electric mixer or whisk
• Spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cooling rack

Method

 

Step 1 — Prepare the Baking Sheets

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.

Step 2 — Cream the Butter and Sugars

1. In a mixing bowl, beat the softened butter.
2. Add brown sugar and granulated sugar.
3. Mix until light, creamy, and fluffy.

Step 3 — Add Wet Ingredients

1. Add in the eggs one at a time.
2. Mix in vanilla extract.
3. Add the pumpkin purée and beat until combined.
4. The mixture will look slightly silky and wet — this is perfect.

Step 4 — Mix Dry Ingredients

1. In a separate bowl, whisk together:
2. Flour
3. Baking powder
4. Baking soda
5. Cinnamon
6. Nutmeg
7. Salt
8. Mix until everything is evenly distributed.

Step 5 — Combine Wet & Dry

1. Add the dry mixture into the wet mixture gradually.
2. Blend gently using a spatula or mixer on low.
3. Fold in the chocolate chips.
4. Do NOT overmix — this keeps the cookies tender.

Step 6 — Scoop the Dough

1. Use a spoon or cookie scoop to portion dough onto the baking sheet.
2. Leave space between each cookie (they spread slightly).

Step 7 — Bake

1. Bake at 350°F (175°C) for 12–15 minutes, until the edges are set and lightly golden but the centers remain soft.

Step 8 — Cool & Serve

1. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack.
2. Enjoy warm with milk, coffee, or hot chocolate!

Notes

🧊 Storage & Reheating
Room Temperature

Store in an airtight container for 4–5 days.

Freezer

Freeze dough balls or baked cookies for up to 2 months.

Reheat

Warm in microwave for 8–10 seconds for a fresh-from-oven feel.

🥄 Variations

Extra chocolatey: Add white chocolate chips or chunks.

Cinnamon roll version: Roll dough balls in cinnamon sugar before baking.

Nutty twist: Add chopped pecans or walnuts.

Glaze upgrade: Drizzle with vanilla icing for extra sweetness.

Spiced version: Add ground ginger or cloves for deeper flavor.

❓ 10 FAQs
1. Can I use fresh pumpkin instead of canned purée?

Yes, as long as it’s well-mashed and not watery.

2. Can I make these cookies without eggs?

Yes, replace each egg with 1/4 cup applesauce or yogurt.

3. Do these cookies spread?

They spread slightly but remain thick and soft.

4. Can I make the dough ahead?

Yes — refrigerate up to 24 hours.

5. Why are my cookies too soft?

Pumpkin naturally keeps cookies soft; bake an extra minute if needed.

6. Can I use pumpkin pie mix?

No — use plain pumpkin puree only.

7. Can these be made gluten-free?

Yes, use 1:1 gluten-free flour.

8. Can I freeze the dough?

Absolutely, scoop into balls first.

9. Why are my cookies cakey?

Pumpkin adds moisture — this is normal and expected.

10. Can I add oats?

Yes — replace 1/2 cup flour with rolled oats.

🏁 Conclusion

These Pumpkin Chocolate Chip Cookies are everything you love about fall in one delicious bite — warm spices, cozy pumpkin flavor, melty chocolate, and a soft, tender texture that makes every cookie incredibly satisfying. Whether you’re baking for the holidays, treating yourself, or sharing with family, this easy recipe guarantees bakery-quality results with simple ingredients.

Perfectly spiced, beautifully soft, and rich with chocolate flavor, these cookies will become a must-bake every season. Enjoy them warm with a cup of coffee or as a sweet treat any time of day!