pumpkin chocolate chip cookies always take over my kitchen when cool weather hits. I mean, seriously, you just crave that soft, gooey bite, right? But if you’ve ever felt like cookies turn out dry or the pumpkin flavor gets lost, you’re not alone. It took me a while (plenty of failed batches, oops) to figure out what works perfectly every darn time. Plus, if you’re on the hunt for more cozy treats, my oatmeal chocolate goodies are a sure thing too. Check those out here: deliciously easy oatmeal chocolate treats to satisfy cravings. 
These Pumpkin Chocolate Chip Cookies Are:
Okay, so my honest opinion—these are dangerously good. When I say “soft,” I don’t mean that cardboard stuff masquerading as a cookie in most shops. These pumpkin chocolate chip cookies are:
- Crumbly on the outside, pillow-soft inside.
- Sweet but not coma-inducing sweet (the balance is chef’s kiss).
- Stuffed with plenty of chocolate chips that get a little melty if you eat ‘em warm.
- Ridiculously easy to whip up, even if you aren’t one of those KitchenAid mixer people.
I’ve had friends swear they can’t stop eating them, which is… both a blessing and a problem when you want to save some for later! If you’ve got kids or just picky partners, get ready for requests EVERY time pumpkin season comes back around. 
The Best Pumpkin Chocolate Chip Cookies
Here’s my hill to die on: pumpkin chocolate chip cookies should not be rubbery or bland. The trick? Use real pumpkin and don’t over-mix the dough. Too much stirring and you end up with sad, limp cookies—been there. I use canned pumpkin puree, and yes, I’m picky. The store brands can be surprisingly good, just avoid those super-watery ones.
What else? Don’t skimp on the spices. Cinnamon, nutmeg—a little ginger if you’re feeling rebellious—make such a difference. Oh and don’t go nuts on the flour. When it feels just a little sticky, you’re in the zone. I always let the dough chill for half an hour too. Try skipping it if you’re in a rush (sometimes I do) but honestly, the flavor deepens like magic if you just WAIT. Not easy, I know.
Once baked, the perfect pumpkin chocolate chip cookies hold that beautiful soft texture. Not dry, not cake, just chewy goodness with chocolate shining through but not drowning the pumpkin.
“Every batch comes out super tender. I felt like a *real* baker handing out warm cookies to my family. It’s now a fall must-have for us.” – Emily, Milwaukee
Tips for the Best Pumpkin Chocolate Chip Cookies
So, I picked up a few tricks after way too many unsatisfying cookie trays. Here’s what actually works:
Skip the urge to substitute fresh pumpkin for canned. It sounds healthier, but trust me, too much moisture turns your cookies into fluffy bread. Not the plan.
If you want a little crisp on the edges, bake right in the middle of the oven, one tray at a time (nothing fancy, just helps the heat circulate).
The dough will look sticky and awkward—don’t panic, it’s normal. Resist piling on more flour. Just scoop big spoonfuls; they’ll settle into their own cozy shapes as they bake.
And, let’s be honest. Pumpkin chocolate chip cookies taste ten times better the next day, after the flavors meld a bit. If you can wait that long! (I struggle.)
If you’re all about shortcuts, throw the dough together the day before and keep it in the fridge. Scooping chilled dough is so much easier, plus you can bake fresh batches on demand.
How to Store Pumpkin Chocolate Chip Cookies
Want your pumpkin chocolate chip cookies to stay soft for days? I always plop mine in an airtight container with a little piece of bread inside (my grandma’s trick). Sounds weird, works like magic—the cookies pull in extra moisture from the bread rather than drying out.
If you don’t have a container, zip-top bags work, too. Just squeeze out as much air as you can before sealing. Keep the cookies on the counter at room temperature, unless your house is super humid, then the fridge is okay.
Another thing—keep the cookies separated by parchment or wax paper if you stack them. No one likes cookies that glue themselves into one giant cookie mass.
Can You Freeze Pumpkin Chocolate Chip Cookies?
Absolutely, and honestly, I recommend it! Both the dough and baked cookies freeze like champs. Here’s what I do: portion the dough into scoops and freeze them on a baking sheet till solid, THEN bung them all into a zip-top bag. That way you only bake as many as you want.
Baked pumpkin chocolate chip cookies? Let ‘em cool completely, toss them in a freezer bag with a piece of wax paper between layers, and freeze. I thaw at room temp—and sometimes microwave for 10 seconds just to get that gooey chocolate chip moment back.
You’ll thank yourself in November—or, you know, tomorrow at midnight when you need one (no judgment).
Common Questions
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, stick with canned pumpkin puree. Pie filling has extra sugar and spices—it’ll throw off the flavor.
Q: Do these cookies need to be refrigerated?
A: Not unless your kitchen is super humid. Otherwise, room temp in an airtight container is perfect.
Q: Can I use white chocolate chips instead?
A: You totally can. Or mix the two—white and dark chocolate are an unexpected win.
Q: How do I make these nut-free?
A: Just skip any nuts or nut-flavored chips, and check your chocolate chips are allergy-friendly.
Q: Are these cookies supposed to be cakey?
A: Slightly cakey is normal with pumpkin, but not spongy. If yours are cake-like, maybe there’s a touch too much flour. Stop mixing once ingredients come together.
Ready for Your New Favorite Cookie?
Alright, if you’re not convinced pumpkin chocolate chip cookies are worth that one extra step of chilling dough, I don’t know what’ll change your mind. They’re cozy, chocolatey, and impossible not to share (or, let’s be honest, eat alone in the kitchen at midnight). If you need more sweet ideas, you can find treats at Allrecipes and other handy recipe round-ups. Go on, roll up your sleeves and make a batch—your taste buds will thank you, your family will try to steal them, and your inner baker will be ridiculously proud. 
Pumpkin Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy.
- Add the canned pumpkin puree and eggs; mix until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and ginger.
- Gradually mix the dry ingredients into the wet mixture, stirring just until combined. The dough will be sticky.
- Fold in the chocolate chips.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Scoop large spoonfuls of dough onto a lined baking sheet, spacing them at least 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
