There’s something magical about fall baking—the spicy aroma of cinnamon filling the kitchen, the cozy warmth of the oven, and of course, that first bite of a soft, chewy pumpkin chocolate chip cookie. These cookies are my absolute favorite autumn treat, and I’ve been making them every year since I was a kid. My mom used to whip up a batch on crisp Sunday afternoons, and the smell alone would bring the whole family running to the kitchen.

These cookies? They’re the perfect blend of pumpkin spice goodness and melty chocolate chips, with a texture so tender they practically melt in your mouth. The secret? Just the right amount of pumpkin puree and a little trick with the baking soda (more on that later). Trust me, once you try these, you’ll be baking them on repeat all season long. Let’s get started!

Why You’ll Love These Soft & Chewy Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are the ultimate fall treat—here’s why they’ll become your new go-to recipe:

Effortless to make – No mixer needed! Just a bowl, a spoon, and your favorite baking sheet. Even kids can help stir the dough.
Perfect texture every time – Soft, chewy centers with slightly crisp edges. No cakey or dry cookies here!

Crowd-pleasing flavor – Warm pumpkin spice meets melty chocolate in every bite. I’ve yet to meet someone who doesn’t devour these.
Smells like autumn – Your kitchen will fill with the cozy scents of cinnamon and pumpkin while they bake.
Great for sharing – Makes 24 cookies, perfect for bake sales, potlucks, or just keeping all to yourself (no judgment!).

Seriously, these disappear fast—I always have to make a double batch!

Ingredients for Soft & Chewy Pumpkin Chocolate Chip Cookies

Gathering the right ingredients is the first step to cookie perfection! Here’s exactly what you’ll need (and why each one matters):

1 cup canned pumpkin puree – NOT pumpkin pie filling! Look for the plain stuff. This gives our cookies that gorgeous orange color and keeps them super moist.

1 cup granulated sugar – The perfect amount to balance the pumpkin’s earthiness without being too sweet.
1/2 cup vegetable oil – Makes the cookies extra tender. I sometimes swap half for melted butter when I want richer flavor.
1 large egg – Helps bind everything together. Room temperature blends best!

2 cups all-purpose flour – Spoon and level it—don’t scoop directly from the bag or you’ll pack in too much.
2 tsp baking powder – Our leavening agent for the perfect rise.
1 tsp ground cinnamon – The star of our spice blend. Fresh is best!

1/2 tsp salt – Balances the sweetness and enhances all the flavors.
1 tsp baking soda + 1 tsp milk – My grandma’s trick! Dissolving the soda in milk helps it distribute evenly.
1 tbsp vanilla extract – Yes, a full tablespoon! It makes all the difference.

2 cups semisweet chocolate chips – I prefer standard size over mini chips for better texture. Guittard or Ghirardelli are my go-tos.

Pro tip: Measure everything before you start mixing—it makes the process so much smoother. Now let’s get baking!

Equipment You’ll Need

You probably already have everything needed for these pumpkin chocolate chip cookies—no fancy gadgets required! Here’s your simple checklist:

Large mixing bowl – For combining all that pumpkin-y goodness
Wooden spoon or spatula – My trusty old wooden spoon never fails me
Measuring cups and spoons – Accuracy matters for perfect cookies

Baking sheets – Standard half-sheet pans work great
Cooling rack – Essential for preventing soggy bottoms
#40 cookie scoop (optional) – For evenly sized cookies, but a tablespoon works too

That’s it! Now let’s move on to the fun part—making the dough.

How to Make Soft & Chewy Pumpkin Chocolate Chip Cookies

Ready to bake the most irresistible pumpkin cookies? Follow these simple steps—I promise it’s easier than you think! Just remember to preheat that oven first. There’s nothing worse than perfect dough waiting for a cold oven (been there!).

Step 1: Mix Wet Ingredients

Grab your biggest bowl—I always use my grandma’s chipped yellow one for luck! Dump in the pumpkin puree, sugar, vegetable oil, and that room-temp egg. Now stir like you mean it! You’re looking for a smooth, glossy mixture with no streaks. It’ll be loose and liquidy at this stage—that’s totally normal. The pumpkin should smell amazing already, all earthy and sweet.

Step 2: Combine Dry Ingredients

Time for the spices! In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Here’s my trick: I sift them through a fine mesh strainer to avoid lumps. That baking soda mixture? Stir it right into your pumpkin batter first—watch it foam up slightly! Then gradually add the dry ingredients in three batches, mixing just until combined after each. Overmixing = tough cookies, and we want pillowy-soft!

Step 3: Fold in Chocolate Chips

The best part! Dump in those glorious chocolate chips and fold gently with a spatula. I always sneak a few extra chips—shh! You want every scoop of dough to have plenty of melty chocolate pockets. The dough will be sticky—that’s perfect! If it’s clinging to your fingers, just wet your hands slightly before shaping the cookies.

Step 4: Bake to Perfection

Scoop tablespoon-sized mounds onto your baking sheet about 2 inches apart. These babies spread! Slide them into your preheated 375°F oven and set a timer for 10 minutes. Peek at the 10-minute mark—they’re done when the edges turn golden but centers still look slightly underdone. That carryover baking gives us that dreamy chewiness. Let them cool on the pan for 2 minutes before transferring to a rack—if you can resist eating one straight from the sheet!

Tips for the Best Soft & Chewy Pumpkin Chocolate Chip Cookies

After making these cookies dozens of times (okay, maybe hundreds), I’ve picked up some foolproof tricks for pumpkin cookie perfection:

Wet hands solve sticky dough – Keep a small bowl of water nearby to dampen your fingers when shaping the cookies. The dough clings less and you’ll get perfectly round cookies every time.

Underbake slightly – Pull them out when the edges are set but centers still look a bit doughy. They’ll finish cooking on the baking sheet—this is the SECRET to ultra-soft cookies!
Cool completely before storing – I know it’s hard to wait, but sealing warm cookies creates condensation that makes them soggy.
Use fresh spices – That jar of cinnamon from three years ago? Toss it. Fresh spices make the pumpkin flavor really sing.

Follow these tips and you’ll have bakery-quality cookies right from your own kitchen!

Variations & Substitutions

One of my favorite things about this recipe is how easily you can tweak it to suit your taste or pantry! Here are some delicious twists I’ve tried over the years:

Change up your chips – Swap semisweet for white chocolate (so pretty against the orange dough!) or dark chocolate for richer flavor. Butterscotch chips also work surprisingly well!

Add crunch – Toss in 1/2 cup chopped pecans or walnuts. Toast them first for extra nutty flavor—just watch them carefully so they don’t burn!
Kick up the spice – Add 1/4 tsp each of nutmeg and ginger if you love bold pumpkin spice flavor.
Dairy-free option – Use almond milk instead of regular milk to dissolve the baking soda.

The possibilities are endless—have fun experimenting with your own favorite mix-ins!

Storage & Reheating Instructions

These pumpkin cookies stay wonderfully soft for days! Just pop them in an airtight container with a slice of bread (the bread helps maintain moisture—magic!). They’ll keep at room temperature for up to 5 days. For longer storage, freeze the cooled cookies between parchment paper layers. To serve, a quick 10-second microwave zap brings back that fresh-from-the-oven warmth!

Nutritional Information

While I’m all about indulging in these pumpkin chocolate chip cookies (they’re a treat, after all!), I know many folks like to have a general sense of what they’re enjoying. Keep in mind that nutritional values can vary based on the specific brands of ingredients you use—especially things like chocolate chips and pumpkin puree.

That being said, each cookie contains a balance of carbohydrates, proteins, and fats—with that wonderful pumpkin adding fiber and vitamin A. The chocolate chips contribute antioxidants (see? There are benefits!), while the spices may even have anti-inflammatory properties. But let’s be real—we’re here for the incredible taste and texture!

For those with dietary concerns, remember this recipe contains gluten, eggs, and dairy (if using regular chocolate chips). As always, enjoy in moderation as part of a balanced diet—though I make no promises about stopping at just one cookie when they’re fresh from the oven!

Frequently Asked Questions

Can I freeze the pumpkin chocolate chip cookie dough?
Absolutely! I freeze scoops of dough on a parchment-lined baking sheet, then transfer them to a freezer bag once solid. They’ll keep for 3 months—just add 1-2 minutes to the baking time when cooking from frozen. Perfect for spontaneous cookie cravings!

Why did my cookies turn out cakey instead of chewy?
This usually happens if you accidentally used too much flour (always spoon and level!) or overmixed the batter. Also check your baking powder—if it’s old, it might not be activating properly. And remember—underbaking slightly is key for that perfect chew!

Can I substitute fresh pumpkin for canned puree?
You can, but canned puree gives more consistent results. Fresh pumpkin tends to be more watery—if using it, roast and drain it thoroughly first. I actually prefer canned because it’s reliably thick and concentrated in flavor (plus so much easier!).

Why are my cookies spreading too much?
This could mean your dough was too warm (chill it 20 minutes if your kitchen is hot) or your baking soda is too old. Also check your oven temperature—if it’s running low, the cookies will spread before setting. A quick oven thermometer check solves this!

Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend (I like King Arthur’s). The texture will be slightly different, but still delicious. Just be sure your baking powder and other ingredients are GF-certified if needed.

Final Thoughts

There you have it—my all-time favorite pumpkin chocolate chip cookie recipe that never fails to make my kitchen smell like autumn heaven. I can’t wait for you to experience that first warm, melty bite when the chocolate chips are still gooey and the spices make your whole house feel cozy. These cookies have been my fall tradition for years, and now I’m so excited they can be yours too!

Want to make my day? Snap a photo of your cookie batch and tag me—I love seeing your baking triumphs (even the “oops” moments!). And if you discover any brilliant new variations, please share! Nothing makes me happier than hearing how these cookies become part of your own family traditions. You can find more delicious recipes on our Pinterest page!

Now grab that can of pumpkin and get baking—your future self (and anyone lucky enough to score a cookie) will thank you. Happy baking, friends!