Pumpkin Chocolate Chip Cookies

Pumpkin season has officially entered the chat.

There's something about baking with pumpkin that makes the whole kitchen feel cozier. Add brown sugar, cinnamon, pumpkin pie spice, and a whole lot of chocolate chips, and suddenly I'm very okay with summer being over.

These aren't your average cakey pumpkin cookies, either. I wanted a cookie that still had that thick, chunky, gooey-in-the-middle texture I love, while bringing in all those cozy pumpkin flavors.

The combination of cake flour and all-purpose flour helps create that soft, thick texture, while brown sugar adds a little extra chewiness and warmth. And of course, we're using two whole cups of chocolate chips because I don't believe in being stingy with the chocolate.

Why You'll Love These Cookies

• Thick, chunky, and soft

• Gooey centers with lightly golden edges

• Plenty of pumpkin spice flavor

• Packed with chocolate chips

• Made with real pumpkin puree

• Perfect for fall baking

• No complicated techniques required

Basically, they're a cozy fall cookie in oversized form.

Ingredients

For the Pumpkin Chocolate Chip Cookies

• 1 cup cold salted butter, cut into cubes

• 1 cup brown sugar

• ½ cup granulated sugar

• 1 egg

• ¼ cup pumpkin puree

• 1 tablespoon vanilla extract

• 1 ½ cups cake flour

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons cornstarch

• 2 teaspoons pumpkin pie spice

• ½ teaspoon cinnamon

• ¼ teaspoon ground cloves

• ¾ teaspoon baking soda

• ¾ teaspoon salt

• 2 cups chocolate chips

Scroll down to the recipe card for the complete measurements and instructions.

My Best Tips for Pumpkin Cookies

Don't Add Too Much Pumpkin

Pumpkin contains quite a bit of moisture, which can easily turn cookies cakey. Stick with the ¼ cup called for in this recipe. It gives you plenty of pumpkin flavor without throwing off the texture.

Use Pumpkin Puree, Not Pumpkin Pie Filling

Make sure you're grabbing 100% pumpkin puree from the can. Pumpkin pie filling already contains added sugar and spices, which can change the texture and flavor of your cookies.

Keep the Dough Chunky

Don't level your cookie scoop. I purposely leave the dough a little rough and chunky because those extra pieces on top create those big, bakery-style cookies.

Chill the Dough

Don't skip the 30–60 minute chill. Pumpkin adds moisture to the dough, so chilling helps the cookies hold their shape and keeps them thick while they bake.

Don't Overbake

This is a big one.

Take them out when the edges are lightly golden but the centers still look soft. They'll continue cooking on the baking sheet as they cool.

That's how you get that soft, gooey center instead of a dry cookie.

Why Cake Flour + All-Purpose Flour?

I love using a combination of the two in my chunky cookies.

Cake flour helps create a softer, more tender texture, while all-purpose flour gives the cookies enough structure to stay thick and chunky.

Together, they give these cookies that bakery-style texture I'm always looking for: soft in the middle, sturdy enough to hold all those chocolate chips, and beautifully thick.

Storage

Store completely cooled cookies in an airtight container at room temperature for several days.

You can also refrigerate or freeze the dough balls before baking. If you're freezing them, place the dough balls in a freezer-safe container and bake from frozen, adding a little extra baking time as needed.

Having pumpkin cookie dough waiting in the freezer is never a bad idea.

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These Pumpkin Chocolate Chip Cookies are officially one of those recipes that makes me excited for fall baking.

They're thick, soft, loaded with chocolate, and full of warm pumpkin spice flavor without turning into a cakey pumpkin muffin disguised as a cookie. - happy baking :)