Chocolate Chip Pumpkin Cookie Recipe

You’ve been lied to. Fall baking doesn’t have to be a complicated, all-day affair that leaves your kitchen looking like a flour bomb went off. What if you could make one cookie that actually delivers on every single promise?

A cookie so soft it practically melts, packed with warm spice and pockets of rich chocolate.

This isn’t just another recipe. This is the only pumpkin cookie recipe you’ll ever need. It’s the kind of cookie that makes people ask for the recipe before they’ve even finished chewing.

Forget everything you thought you knew about cakey, bland pumpkin desserts. This changes the game entirely.

What Makes This Recipe So Good

This recipe is engineered for perfection. The pumpkin puree guarantees a supremely moist and tender crumb, eliminating any chance of a dry, disappointing cookie.

It’s like a built-in hydration system.

We balance the earthy pumpkin with the right amount of warm spices and a serious dose of chocolate chips. The result is a flavor explosion that’s perfectly seasonal but craveable year-round. It’s the cookie that bridges the gap between a pumpkin pie and your favorite chocolate chip cookie.

Ingredients

Gather your squad.

Using quality ingredients here is non-negotiable for elite results.

• 2 cups all-purpose flour
• 1 ½ tsp pumpkin pie spice
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• ¾ cup pure pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 tsp pure vanilla extract
• 1 ½ cups semi-sweet chocolate chips

Step-by-Step Instructions

1. Preheat and Prep. Heat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a non-issue.
2. Combine Dry Ingredients. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
   

   Whisking is key to avoid bitter pockets of baking soda. Nobody wants that.
3. Cream Wet Ingredients. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until it’s light and fluffy. This incorporates air, which is crucial for texture.
4. Incorporate Remaining Wet Ingredients. Beat in the pumpkin puree, egg, and vanilla extract until just combined.
   

   The mixture might look a little curdled—this is normal, IMO. Don’t panic.

5. Combine Everything. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain. You’re building structure, not toughness.
   

   Overmixing is the enemy.

6. Fold in the Good Stuff. Use a spatula to fold in the chocolate chips. This ensures they’re evenly distributed without overworking the dough.
7. Scoop and Bake. Drop rounded tablespoons of dough onto your prepared sheets. Bake for 10-12 minutes.
   

   The edges will be set, but the centers should still look soft. They firm up as they cool.

8. Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This is a test of your willpower.
   

   You can do it.

Storage Instructions

If these last more than a day, store them in an airtight container at room temperature. They’ll stay perfectly soft for up to 5 days.

For long-term hoarding, you can freeze the baked cookies for up to 3 months. Thaw at room temperature.

You can also freeze the dough balls on a sheet pan and then transfer them to a bag. Bake straight from frozen, adding a minute or two to the bake time.

Benefits of This Recipe

This recipe is a strategic asset. It’s incredibly easy and fast, making it perfect for last-minute guests or a sudden baking emergency.

The pumpkin adds moisture, which means it’s almost impossible to end up with a dry cookie.

It’s a crowd-pleaser that feels festive and special. You get all the cozy vibes of fall without the commitment of baking an entire pie. It’s a major ROI on your time and ingredients.

Common Mistakes to Avoid

Using pumpkin pie filling. This is the cardinal sin.

You want 100% pure pumpkin puree. The filling has added sugar and spices that will throw the entire recipe into chaos.

Overmixing the dough. Once you add the flour, mix until just combined. Overmixing develops gluten, leading to tough, cakey cookies.

We’re going for soft and chewy, not hockey pucks.

Overbaking. They will not look done when you take them out. Take them out when the centers still look soft and underdone. They continue to cook on the hot tray.

Trust the process.

Alternatives

Feel free to customize. If you’re not a chocolate person (weird, but okay), use white chocolate chips, cinnamon chips, or even toasted pecans or walnuts.

For a little texture, roll the dough balls in coarse sugar before baking. For a dairy-free version, use your favorite plant-based butter.

FYI, the flavor might shift slightly, but it’ll still work.

Frequently Asked Questions

Can I use homemade pumpkin puree?

Absolutely. Just make sure it’s thick and has a similar consistency to the canned stuff. If it’s too watery, your cookies will spread too much.

You might need to strain it or cook it down a bit.

Why are my cookies cakey?

You probably overmixed the dough after adding the flour. Or you used too much pumpkin. Always measure your flour correctly—spoon it into the measuring cup and level it off.

Don’t scoop directly from the bag.

Can I make the dough ahead of time?

Yes. You can cover the bowl and refrigerate the dough for up to 48 hours. This can actually deepen the flavors.

Let it sit at room temperature for 15 minutes before scooping if it’s too firm.

My dough is really sticky. Is that normal?

Yes. Pumpkin cookie dough is typically sticker and softer than a standard chocolate chip cookie dough.

This is why chilling can be helpful, but it’s not always necessary if you’re careful scooping.

Final Thoughts

This isn’t just a recipe. It’s a solution. It solves the problem of mediocre fall baking and delivers a guaranteed win every single time.

The combination of spicy, chocolatey, and soft is literally unbeatable.

Stop scrolling through a million recipes. This is the one. Make them, and prepare to be hailed as a kitchen genius.

Your friends will ask you for the secret. You can just send them this link.

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