Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies, Soft, Chunky, and Full of Fall Flavor
These Pumpkin Chocolate Chip Cookies are thick, chewy, and loaded with cozy fall spices and rich chocolate chips. Made with a mix of cake and all-purpose flour for the perfect texture, these cookies are soft in the center, slightly crisp on the edges, and bursting with pumpkin spice flavor. They're ideal for autumn baking, but honestly—they’re too good to only make once a year.
I haven’t always been the biggest fan of pumpkin-flavored desserts, but lately they’re my new favorite. Maybe it’s because people say our taste buds change every so often, but these pumpkin chocolate chip cookies really hit the spot!
🎃 Why You’ll Love These Pumpkin Cookies:
No flattening! The dough stays thick and bakes into perfect bakery-style cookies
Uses real pumpkin puree (not just pumpkin spice!)
A high-temperature bake gives golden edges with gooey centers
Perfect balance of spice, sweetness, and chocolate
Other Pumpkin Desserts
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Cold Salted Butter | 1 cup (2 sticks), cubed | Adds flavor, richness, and structure. Cold butter helps prevent spreading. |
| Brown Sugar | 1 cup | Adds moisture, softness, and caramel-like depth. |
| White Sugar | ½ cup | Provides sweetness and helps the edges crisp slightly. |
| Egg | 1 large | Binds the dough and adds richness. |
| Pumpkin Puree | ¼ cup | Adds moisture and subtle pumpkin flavor. |
| Vanilla Extract | 1 tbsp | Enhances the overall flavor profile. |
| Cake Flour | 1½ cups | Makes the cookies tender and soft. |
| All-Purpose Flour | 1½ cups | Gives structure and chew to the cookies. |
| Cornstarch | 1½ tsp | Helps create a soft, bakery-style texture. |
| Pumpkin Pie Spice | 2 tsp | Adds warm, seasonal spice flavor. |
| Ground Cinnamon | ½ tsp | Boosts the spice profile and warmth. |
| Ground Cloves | ¼ tsp | Adds bold, deep fall flavor. |
| Baking Soda | ¾ tsp | Leavening agent that helps the cookies rise. |
| Salt | ¾ tsp | Balances sweetness and enhances flavor. |
| Chocolate Chips | 2 cups | Adds rich, melty chocolate in every bite. |
Step-by-Step Instructions
Step 1: Prep your baking sheets
Line cookie sheets with parchment paper and set aside.
Step 2: Cream the butter & sugars
In a stand mixer fitted with a paddle attachment, mix the cold cubed butter, brown sugar, and white sugar on medium-high speed for 3–4 minutes, until light and fluffy.
→ This step is key for texture! Proper creaming traps air, making soft cookies.
Step 3: Add wet ingredients
Scrape down the sides with a spatula. Add the egg and pumpkin puree and mix until just combined. Add the vanilla extract.
Step 4: Mix in the dry ingredients
Add cake flour, all-purpose flour, cornstarch, pumpkin pie spice, cinnamon, cloves, baking soda, and salt to the mixer.
Mix on low until just combined, don’t overmix! The dough will be thick.
Step 5: Add chocolate chips
Mix in the chocolate chips until evenly distributed.
Step 6: Scoop & chill
Using a large cookie scoop, scoop tall, chunky mounds of dough. Don’t flatten them—leave the tops uneven.
Place the rounded sides on the baking sheet with the chunky tops facing up.
Cover loosely with plastic wrap and refrigerate for 30–60 minutes.
→ Chilling helps develop flavor and prevents spreading in the oven.
Step 7: Preheat oven to 400°F
About 20 minutes before baking, preheat the oven to 400°F (204°C).
Step 8: Bake the cookies
Remove plastic wrap. Bake cookies for 11–13 minutes, until the edges are golden but the centers still look gooey.
→ They’ll continue baking slightly on the tray after coming out.
Step 9: Cool & enjoy
Let the cookies cool on the tray for 10 minutes before transferring.
→ This helps them set up perfectly and keeps them soft in the center.
Add-ins & Variations
White chocolate chips or dark chocolate chunks
Toasted pecans or walnuts for crunch
A sprinkle of flaky sea salt before baking
Add extra pumpkin spice for bolder flavor
For vegan version: Use plant-based butter and egg replacer (e.g., flax egg)
Storage Instructions
| Storage Method | Instructions | Shelf Life |
|---|---|---|
| Room Temperature | Store in an airtight container. Add a piece of bread to retain moisture. | 3–4 days |
| Refrigerator | Optional, but helps maintain texture longer. Use an airtight container. | Up to 1 week |
| Freezer (Unbaked Dough) | Freeze scooped dough balls on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes. | Up to 2 months |
| Freezer (Baked Cookies) | Cool completely, wrap tightly, and freeze. Thaw at room temperature. | Up to 2 months |
Troubleshooting & Pro Tips
| Issue | Cause | Solution |
|---|---|---|
| Cookies spread too much | Butter was too soft or dough wasn’t chilled | Use cold butter and chill dough for 30–60 minutes before baking |
| Dry or cakey texture | Overbaking or too much flour | Use a kitchen scale or spoon-and-level method; don’t overbake |
| Dough too sticky | Pumpkin adds moisture | Chill longer or lightly flour your scoop |
| Weak pumpkin flavor | Pumpkin is mild naturally | Boost spices slightly (e.g., cinnamon or pumpkin pie spice) |
Frequently Asked Questions (FAQ)
1. Can I use only all-purpose flour instead of both cake and all-purpose flour?
Yes, you can use only all-purpose flour if that’s what you have on hand. However, the combination of cake flour and all-purpose flour gives these cookies their soft and tender texture. If using all-purpose only, the cookies may be slightly chewier and less delicate.
2. Do I need to chill the dough?
Yes, chilling the dough is highly recommended. It helps prevent the cookies from spreading too much, improves texture, and allows the flavors to develop. Even a 30-minute chill makes a noticeable difference.
3. Can I freeze the cookie dough?
Absolutely! Scoop the dough into individual balls, freeze on a tray until solid, then transfer to a freezer-safe bag. Bake directly from frozen—just add 1–2 extra minutes to the bake time.
4. What kind of chocolate chips work best?
Semi-sweet chocolate chips are the best match for the spiced pumpkin flavor. However, you can also use dark chocolate chips, milk chocolate, white chocolate, or even chocolate chunks for variety.
5. Can I make these cookies ahead of time?
Yes! The dough can be made 1–2 days ahead and stored in the fridge. Baked cookies can be stored at room temperature or frozen. See the storage section above for full details.
6. My cookies turned out cakey—what went wrong?
Pumpkin naturally adds moisture, and over-measuring flour or overbaking can make cookies cakey. To avoid this, use a kitchen scale or spoon-and-level your flour, and remove the cookies from the oven when the centers still look slightly gooey.
7. Can I make these cookies vegan or gluten-free?
Yes! For vegan cookies, substitute the butter with plant-based butter and use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water). For gluten-free, use a good 1:1 gluten-free flour blend and check that all other ingredients are certified gluten-free.
8. Is canned pumpkin the same as pumpkin pie filling?
No. Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices and will throw off the recipe’s flavor and texture.
9. Can I double the recipe?
Definitely! This recipe scales well. Just make sure your mixer can handle the volume, or mix in two batches.
10. How do I get that chunky, bakery-style look?
Use a large cookie scoop and don’t level off the dough. Leave the tops a little jagged and make sure the dough is cold when going into the oven. This helps the cookies hold their tall, chunky shape and creates a rustic, bakery-style texture.
If you make and love this recipe let me know in the comments below! happy baking :)
Pumpkin Chocolate Chip Cookies
These soft and chewy pumpkin chocolate chip cookies are perfectly spiced and loaded with rich chocolate chips, an irresistible fall treat!
Ingredients
- 1 cup cold salted butter (2 sticks) cut into cubes
- 1 cup brown sugar
- ½ cup sugar
- 1 egg
- 1/4 cup pumpkin puree
- 1 tbsp vanilla extract
- 1 1/2 cups cake flour
- 1 ½ cups all-purpose flour
- 1.5 tsp cornstarch
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3/4 teaspoon baking soda
- 3/4 tsp salt
- 2 cup chocolate chips
Instructions
Notes
These cookies are great with chopped nuts of your choosing.