Add a fall twist to your usual chocolate chip cookies with these incredibly soft and chewy pumpkin chocolate chip cookies! Packed with the perfect amount of pumpkin spice flavor and lots of gooey chocolate.
Let the pumpkin fest officially begin! Obviously we’re gonna start things off with a bang and fall-ify our chocolate chip cookies.
And these chocolate chip cookies are pure and simple fall perfection. They’ve got just the right amount of pumpkin spice, an incredible thick and chewy texture, and they’re loaded to absolute capacity with chocolate.
Trust me, this is one of those cookie recipes you’ll find yourself making pretty much weekly!
If we’re talking about cookies, we’re almost always gonna want that soft and chewy texture. Pumpkin tends to make baked goods dense and cakey, but that’s not the case with these cookies!
We’re pulling out a few simple tricks to get the perfect texture for these cookies while still including the pumpkin in the party. Keep scrolling for all the details!
These Chocolate Chip Cookies feature…
- A soft and chewy (non-cakey!) texture
- The perfect level of pumpkin spice flavor with lots of gooey chocolate
- Minutes to make and no chill time necessary for the dough
Making the Chocolate Chip Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pumpkin puree
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Pumpkin pie spice
- Baking soda
- Kosher salt
- Semisweet chocolate chips
Tips for Perfect Chocolate Chip Cookies
- Squeeze excess moisture out of pumpkin – this is a little trick for avoiding a cakey cookie texture. Gather the pumpkin puree up in a kitchen towel and tightly squeeze several times to release the water.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Cream butter and sugar together – make sure your butter is softened to room-temperature and cream well with the sugar several minutes until completely smooth.
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Flatten dough balls before baking – use the palm of your hand to gently flatten cookies. These cookies don’t spread a lot while they bake, so this step is important for them baking evenly.
- Allow cookies to cool 10 minutes on pan – once the cookies are a bit more set, transfer them to a cooling rack to cool completely.
Try these ideas for a different twist on these cookies.
- Try a different chocolate – try milk chocolate, white chocolate, or dark chocolate in place of the semisweet.
- Use more add-ins – try adding chopped pecans, walnuts, or toffee bits.
- Add dried fruit – try adding a handful of dried cranberries to the dough.
Make Ahead Instructions
These cookies store well in an airtight container at room temperature up to 3 days. For a softer cookie with melty chocolate, we recommend reheating them in the microwave 15-30 seconds.
The dough for these cookies may be made ahead and stored in refrigerator up to 6 days. When ready to bake, form dough into balls and proceed with baking.
These cookies are quickly going to become a cookie jar staple in your house! No one is able to resist the gooey chocolate paired with the cozy pumpkin and fall spices.
Truth be told, we usually end up eating most of these straight off the sheet pan. They’re that good!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these cookies made step-by-step on Google web stories.
More baked pumpkin goodies to enjoy next!
Pumpkin Chocolate Chip Cookies
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- 1/2 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1-1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup semisweet chocolate chips
- Preheat oven to 350F and line two large sheet pans with parchment paper. Set aside.
- Place pumpkin puree in the middle of a kitchen towel. Gather up edges of kitchen towel and gently squeeze pumpkin over a sink or bowl until all the liquid is squeezed out. Set pumpkin aside.
- Place butter and both sugars in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add squeezed pumpkin puree, egg yolk, and vanilla, beating well until smooth.
- In a separate medium bowl, combine flour, pumpkin pie spice, baking soda, and salt. Fold into butter mixture until dough is just combined, then fold in chocolate chips.
- Use a medium cookie scoop to scoop dough out into 1-in balls. Place balls 2 inches apart on prepared baking sheets. Flatten dough balls slightly.
- Bake cookies at 350F on middle rack 10-12 minutes until edges of cookies are lightly browned. Remove cookies from oven and allow to cool on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely. Enjoy!
This post was updated with new recipe adjustments and photos on 10/12/23.