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.
Recipe Variations
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
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 10/12/23.
Kelly @ Trial and Eater says
It’s never too early for pumpkin cookies! Now we just need the fall weather to come. I hadn’t had pumpkin chocolate chip cookies until last year either, so good!
Sarah says
Maybe if we eat enough pumpkin cookies, we can convince fall to come! LOL. 🙂
Ashley @ ashleymarieskitchen says
Those cookies look delicious! I could use a couple of those right now. Great tip for making a chewy pumpkin cookie 🙂
Sarah says
Thanks, Ashley! 🙂
Christin@SpicySouthernKitchen says
Yes! I’m so ready for some pumpkin recipes! Maybe they will make our 90 degree weather go away!
These cookies look so incredible! All those gooey , melted chocolate chips! Yum!
Sarah says
Haha! I actually tested this recipe when it was about 85 degrees. It felt kinda weird eating pumpkin in such warm weather, but no complaints here! 🙂 Thanks, Christin!
Annie @Maebells says
Just perfect!! I love pumpkin cookies and these look so wonderfully soft!
Sarah says
Thanks, Annie! 😉
Olivia - Primavera Kitchen says
I’ve never had pumpkin chocolate chip cookies, but I bet it must tasty as good as it looks on the picture!!!
Sarah says
Oh, gosh you SO need to try pumpkin cookies this fall, Olivia! You will fall in love. 🙂
Gayle @ Pumpkin 'N Spice says
I know what you mean, Sarah! I’ve been baking with pumpkin for a few weeks now, but I’m still waiting a little bit longer to post my recipes (I’ve got them all piled up already!). I also made a pumpkin donut too, so I can’t wait to see your recipe! 🙂 And these cookies look crazy good! Such a fun twist on a classic cookie. Pinned!
Sarah says
Pumpkin baking is just one of those things that once you start you just can’t stop! LOL. Looking forward to seeing your donut recipe too. 🙂 Thanks for the pin, girl!
Mary Frances @ The Sweet {Tooth} Life says
Pumpkin donuts on August 5th? Um, I’d say you are definitely ahead of the game Sarah! These cookies, wow, they look so good! Not too gooey or soft, not to crispy or crunchy, that perfect in between. I’ve always had a hard time keeping my pumpkin cookies “normal” since pumpkin makes things so moist – pinning these to try!
Sarah says
Hahaha! If I had my way, pumpkin-baking would happen year-round! But yes, you for SURE need to give pumpkin cookies another go, Mary Frances! Thanks for pinning. 🙂
Annie @ Natural Sweet Recipes says
Pumpkin chocolate chip cookies are one of my favorite cookies ever! Yours look sooo dreamy. I can’t wait to try these soon. 🙂
Sarah says
Thanks, Annie! They’re totally my new fav cookie. 🙂
Danielle says
Girl, you totally read my mind! I was thinking last how good a pumpkin chocolate chip cookies sounds. Pinning these! Love how soft these are too. Perfection!
Sarah says
You for SURE need to try these cookies this fall, Danielle! Love at first bite. 🙂 Thanks for pinning!
Ashley says
Orange cookies are just so much fun! These sound amazing – and chewy is a necessity for cookies! I just opened my first can of pumpkin the other day – but for a savory recipe. Now it’s time for some baking! 🙂
Sarah says
Total yes to chewy cookies, Ashley! And yay for pumpkin season, right?! I love baking with pumpkin, but savory pumpkin recipes are one of my favs too. 🙂
Kristi @ Inspiration Kitchen says
Girl…I am *so* glad you’ve got the Pumpkin recipes covered, because I’m all up to my elbows in Apple recipes. It’s good to know where I can direct all my early pumpkin loving readers! Pumpkin is probably one of my ALL-TIME FAVORITES, which means I’m glad you’re doing lots of these posts early, so that after my apple season is over, I have an arsenal of pumpkin recipes! These cookies look amazing, and I know The Husband would love them, because he’s also a chocolate chip fan!!!
Sarah says
Kristi, your apples recipes have had me literally DROOLING all week! Keep ’em coming girl!
P.S. Can you send some of your gorgeous apples my way? 😀
Kelly - Life Made Sweeter says
Yay for pumpkin! Love these cookies, they look amazing! Perfectly soft and chewy, my favorite 🙂 Pinning!
Sarah says
Thanks for pinning, Kelly! You’ve gotta try these cookies, girl. 🙂
Joanne says
I had no idea eggs were the culprit between the cake-iness of most pumpkin cookies! Definitely going to be trying these because I love my cookies to be chewy.
Sarah says
It’s such a simple fix to get chewy pumpkin cookies, I couldn’t even believe it! 🙂
Kelly // The Pretty Bee: Cooking & Creating says
It’s not too early for me! I love pumpkin! These cookies look out of this world!
Sarah says
Thanks, Kelly! And right? Pumpkin can just stick around all year—totally cool with me! 😉
Allison says
I adore the colour of these! It’s pumpkin time and I couldn’t be more excited!!! Nice way to mix it up with the traditional chocolate chip cookie. I’m drooling over that photo with the melted chips. Oh my gosh. So good!
Sarah says
Thanks, Allison! Pumpkin time is for sure the best time of the year! 🙂
Rachael | Spache the Spatula says
Yay pumpkin! My ultimate favorite food, ever, EVER! These look great!
Also, weird, I made pumpkin donuts at the beginning of August, too!
Sarah says
I can’t wait to see your recipe, Rachael! Too funny. 😉