Amazing Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are soft and slightly chewy instead of thick and cakey. They are the perfect pumpkin cookie!
I’m a pumpkin cookie fanatic. There’s no doubt about that. Even though I threatened to boycott pumpkin this year, I could only hold out so long.
All because of the pumpkin cookies. Pumpkin cookies with chocolate chips, no less. They are my weakness.

I have many favorite pumpkin cookies recipes. Of note are these soft batch iced pumpkin sugar cookies. Totally different than today’s cookie but oh my glorious.
I love them. And my fall back pumpkin chocolate chip cookie is a winner, too. It falls in the soft and fluffy pumpkin chocolate chip cookie camp.
There’s a time and a place for all the pumpkin cookies in the world, but I must say that today’s pumpkin cookie is the one I love to make the most when someone says “hey, do you have a great recipe for pumpkin chocolate chip cookies?” and follows it up with “will you make it for me?” (ahem, I’m looking at you, children).
These cookies are like a delicious, chewy chocolate chip cookie…just pumpkin-ified a little bit.
They shine, because instead of being thick and soft and cakey, they are thinner, a little more decadently dense and a bit chewy.
Or in other words, totally irresistible.
If you want to really, really make sure your cookies will turn out as described, read through the notes of the recipe, and whatever you do, don’t overflour the cookie dough.
That will be death, right there, to the perfect texture of these wonderful chocolate chip pumpkin cookies.
It’s certainly not a complicated recipe, but you know me, in the interest of always being wordy, I want to give you as much direction as possible.
If you are looking for an amazing pumpkin chocolate chip cookie, you’ve got to try this version and let me know what you think. I hope you love them as much as we do!
One Year Ago: Video Tip: How to Make Perfect Pie Crust
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Chocolate Chip Pumpkin Cookies
Ingredients
- 1 cup (227 g) salted butter, softened
- ½ cup (106 g) brown sugar
- 1 cup (212 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 cup (227 g) pumpkin puree (see note)
- 2 tablespoons water
- 2 ½ cups (355 g) all-purpose flour (see note)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- 1 ½ cups (255 g) chocolate chips
Instructions
- Preheat the oven to 350 degrees F (see note above about oven temperature). Line a large, rimmed baking sheet with parchment paper or silicone liners.
- In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the vanilla, pumpkin, and water, and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
- Add the dry ingredients to the batter and mix until combined. Stir in the chocolate chips.
- The dough will be very soft. Use a spoon or cookie scoop (I use my #40 cookie scoop) to drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheet.
- Bake for 10-11 minutes until the edges are set but the middles are still a little bit soft. When the cookies come out of the oven, lightly tap or drop the cookie sheet on the counter (this helps the thinner/chewy factor of the cookies but you won’t get fired if you don’t do it). If the cookies were taken out while still soft in the center, they’ll flatten more as they cool. Let them cool 3-4 minutes on the baking sheet before removing to a wire rack to cool completely.
- Repeat with remaining dough.
- These cookies taste great the day of, even better the next day, and they freeze great!
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
What’s the best way to store these for 2-3 days? I’m making 5 different kinds of cookies next week for my daughter’s birthday party and the plan is to make one kind of cookie per day, so I’ll need to store these for a few days. Thanks!
Probably covered in the fridge? Or you could freeze several days in advance and take out and thaw. The tops do get a bit more moist if they are made in advance, so if you stack them, make sure layers are separated by parchment paper.
Not your typical wet, shapeless pumpkin cookie. This one is soft and chewy with tons of pumpkin flavor. So easy to make in big batches.
These pumpkin cookies are my (& my family’s) new favorite! They are still soft but closer to a regular choc chip cookie than the bready type of pumpkin cookies. I used 3/4 cup sugar instead of 1 whole cup and did 1/2 cup butter + 1/2 cup coconut oil…they still turned out delicious. I also ended up cooking them closer to 16 minutes bc I did 3-4 TBSP of dough per cookie and am at high altitude (4500 ft). I’ll definitely be making these again this fall! Thank you!
I’m wanting to make these and freeze a portion. Would you just thaw them on the counter or is there a method you use to reheat from frozen?
Yes, I let them thaw on the counter – they are delicious at room temperature.
I have made these year after year and always have fantastic feedback. I love them because they aren’t cakey and are still moist and delicious!
Yes Mel these are THE ones! They came out like regular chocolate chip cookies, not the usual cake like pumpkin texture. Followed the recipe exactly with homemade pumpkin purée. Perfection..
These went flat on me and weren’t the texture I was hoping for. I have been wishing I could find a pumpkin chocolate chip cookie with the texture of a regular chocolate chip cookie. Bummer. I’ll have to just keep my pumpkin in cakes
Yum! These are dangerously addictive.