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Soft Pumpkin Chocolate Chip Cookies are crispy on the edges and soft and chewy in the centre, making them the ultimate treat for the season. Bursting with pumpkin flavor and melty chocolate chips, these cookies are perfect for cozy afternoons, holiday gatherings, or just a sweet snack to enjoy with a cup of coffee.
These pumpkin chocolate cookies are one of my favorite fall recipes. Whether you’re a fan of classic pumpkin chip cookies or love chocolate pumpkin cookies with extra gooey chocolate, this easy recipe is sure to become a seasonal favorite in your kitchen.
What Makes This Recipe Good
These Pumpkin Chocolate Chip Cookies work so well because they balance soft, chewy centers with lightly crisp edges. The pumpkin adds natural moisture, keeping every bite tender, while the chocolate chips melt perfectly to create little pockets of rich, gooey chocolate throughout.
What makes this pumpkin chocolate cookies recipe stand out is how easy it is to make while delivering full fall flavor. Whether you’re making classic pumpkin chip cookies or chocolate pumpkin cookies, this recipe produces consistently soft, flavorful cookies that everyone will love.
What Goes Into Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are made with simple pantry staples, but a few key ingredients really make the flavor shine.
- Pumpkin Puree: Adds natural moisture and subtle sweetness, keeping the cookies soft and tender.
Butter: Melted butter creates a rich, buttery base that enhances the pumpkin flavor.
Brown Sugar: Brings deep caramel notes that complement the warm spices and pumpkin.
Chocolate Chips: Semi-sweet chocolate chips provide melty pockets of chocolate in every bite.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Pumpkin Chocolate Chip Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C). Microwave butter for about 30 seconds until partially melted, leaving it half soft and half liquid.
- Cream Sugars and Butter: In a large bowl, combine the melted butter, brown sugar, and white sugar. Beat until creamy, pale, and the sugars have dissolved.
- Add Wet Ingredients: Whisk in the golden syrup, vanilla extract, and egg until fully incorporated. Then fold in the pumpkin puree until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, cinnamon, nutmeg, cloves, baking soda, and salt. Gradually mix the wet ingredients until combined.
- Fold in Chocolate Chips: Gently fold in half of the chocolate chips. Cover the bowl with cling wrap and refrigerate for 1 hour to make the dough easier to handle.
- Scoop Cookies: Using a cookie scoop, portion 1 ½ tablespoons of dough onto a baking sheet. Lightly flatten each cookie and press the remaining chocolate chips on top.
- Bake Cookies: Bake for 10–11 minutes until cookies look pale and puffed but are golden around the edges. Avoid overbaking to keep them soft and chewy.
- Cool and Serve: Let the cookies cool on the baking sheet for about 30 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container.
These soft pumpkin chocolate chip cookies go wonderfully with a comforting cup of Hot Chocolate, letting the chocolate chips in the cookies shine even more. You can also enjoy them alongside a slice of Chocolate Pumpkin Cheesecake for an indulgent dessert pairing that doubles down on chocolate and pumpkin flavors.
For a lighter option, pair the cookies with a Nutella Hot Chocolate Oatmeal breakfast or snack, which adds a creamy, chocolaty twist while keeping the pumpkin cookies as the star of the treat.
For a main dish, try my Crispy Chicken Caesar Wrap. Both are the perfect balance for your day.
Tips For Making Pumpkin Chocolate Chip Cookies
- Use room-temperature butter to make mixing easier and achieve a creamier dough.
- Don’t overmix the dough once you add the flour; this keeps your pumpkin chocolate cookies soft and tender.
- Chill the dough for at least an hour before baking—it makes handling easier and helps the cookies keep their shape.
- Use a cookie scoop or tablespoon to portion evenly for consistent baking.
Recipe FAQ’s
Yes! Canned pumpkin puree works perfectly in this recipe, keeping your pumpkin chocolate chip cookies soft and moist. Avoid using pumpkin pie filling, as it contains added sugars and spices that can affect the taste.
Store your baked pumpkin chocolate cookies in an airtight container at room temperature. They stay soft and delicious for up to 5 days.
Yes, you can reduce the granulated or brown sugar slightly, but keep in mind that sugar affects the texture. Reducing too much may make your pumpkin chocolate cookies less soft.
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Soft Pumpkin Chocolate Chip Cookies
Weight Watchers Smart Points: 5 per cookie!
Ingredients
- ½ cup butter melted
- ¾ cup light brown sugar packed
- ¼ cup granulated white sugar or a granulated sweetener that measures 1:1 with sugar
- 2 tablespoons golden syrup
- 2 teaspoons pure vanilla extract
- 1 egg
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1 2/3 cups all purpose or plain flour
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- ¼ teaspoon baking soda
- ⅓ teaspoon salt
- ¾ cup chocolate chips divided
Instructions
- Preheat the oven to 350°F | 175°C. Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
- Combine the butter, brown and white sugar/s together in a bowl; beat until creamy and paler in colour and the sugar has dissolved. Whisk in the syrup, vanilla and the egg until mixed through. Whisk in the pumpkin puree
- Add the flour, cinnamon, nutmeg, cloves, baking soda, and salt, mixing until just combined (the dough will be very very soft because of the pumpkin, Don’t be tempted to add any more flour). Fold in half of the chocolate chips.Cover bowl with cling wrap and refrigerate for an hour for easier handling.
- Using a cookie scoop or a tablespoon, scoop out 1 1/2 tablespoons worth of dough and drop onto prepared cookie sheet lined with parchment paper. Lightly flatten each cookie with the palm of your hand and press in the remaining chocolate chips onto the tops of each cookie.
- Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVERBAKE or your cookies will become hard once they have cooled.
- Allow to cool on the baking sheet for about 30 minutes.
Notes
*For mu Aussie followers, I get pumpkin puree from USA Foods here in Melbourne. They have an online store and deliver. 🙂 *As mentioned in this cookie recipe: when measuring your flour, make sure you spoon it into your measuring cup, then level it off with a knife. Try not to pack the flour into your measuring cup as this will cause too much flour being packed in and create cakey cookies instead of crispy cookies.
NO substitutions. This is the recipe that I tried and tested and it works. If you try to change an ingredient or add anything not included in the recipe, please do it at your own risk!
Adapted from this Easy Soft Chewy Chocolate Chip Cookie Recipe
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! Come first made these cookies going up to meet my boyfriend for the first time, and they beat out his grandmas pumpkin cookies, his whole family agrees! He still asks me to bake these 24/7 even 1 year later! Thanks so much for this recipe!
This sounded like heaven and it was! Made them for Thanksgiving and they’re the first cookies I’ve ever made (Swede living in the US now)! They were delicious and everyone absolutely loved them, the little cousins even said it was the best cookie they’ve ever had! I made them on Sunday, divided them in ziplock bags and froze them until Wednesday, worked great and they were super soft and chewy for Thanksgiving day. They were almost like a pumpkin bread in cookie shape, and even people who don’t normally like pumpkin loved these 🙂 I did bake them a couple of minutes longer though – I think I made a little bigger cookies, otherwise I didn’t change anything. Thank you!
I saw this on Tumblr and decided to make them (“soft” and “pumpkin” my favorite words to describe cookies!). They’re really good! I used maple syrup and the last of my cake flour (don’t remember what the ratio of flours was), the cookies had the consistency of a pumpkin bread! Will definitely be making them several more times 🙂
And thanks for the flour note, I will never pack flour in my measuring cups again.
I am a huge fan of your recipes, specially the sweet ones (because I don’t eat meat). Thank you for sharing them so carefully, with clear explanations and amazing pictures. Working with food is a big responsibility, and I’m pretty sure you are making other people’s life more pleasurable. Best wishes directly from Brazil, Karina!