These soft-baked pumpkin chocolate chip cookies are a delicious fall treat, so you’ll want to make a big batch to share. Each bite contains warm spices and gooey bursts of sweetness.

Table of Contents

1. Pumpkin selection
2. Enhance the pumpkin flavor
3. Create a soft texture
4. Chocolate selections
5. Baking tips
6. Serve this with
7. FAQ
8. Pumpkin Chocolate Chip Cookies Recipe

When the end of the year hits, it’s time to start cooking with one of the biggest seasonal ingredients around. Pumpkins are so versatile for baking and making snacks like homemade pumpkin seeds. Their creamy consistency and neutral taste make them the ideal base for sauces and desserts.

For these treats, I’ve taken my classic pumpkin cookie recipe and added melty chocolate chips for a burst of bittersweet cocoa flavor. This version yields a cakey, soft-baked texture with a lightly crisp exterior. The moisture in the pumpkin puree and brown sugar helps keep the interior from drying out. Each cookie has bold spices that fill your kitchen with incredible aromas as they bake.

Pumpkin selection

If you are in the mood to make the puree from scratch, go for it. Otherwise, a convenient alternative is using store-bought canned pumpkins. Make sure to purchase the unsweetened product, not the pumpkin pie filling, because that already contains spices and sweeteners that would overwhelm the taste.

Enhance the pumpkin flavor

Gourds alone have a mild and creamy taste with a very neutral squash-like flavor. Therefore, it tastes pretty bland on its own. I use five bold spices to enhance the pumpkin flavor; cinnamon, nutmeg, allspice, ginger, and cloves. You can buy a pre-made blend to save time or make a big jar of homemade pumpkin pie spice to use for other recipes throughout the fall season.

Create a soft texture

To make a soft, cakey cookie structure, it starts with creaming the butter and sugar together. I use the paddle attachment on a stand mixer to whip air into the fat until it’s light and fluffy. The granulated sugar and brown sugar not only sweeten the base but also push air into the butter.

When baked, the butter pockets thicken instead of spreading out and becoming chewy like classic chocolate chip cookies. I use three leavening agents; eggs, baking powder, and baking soda to give the batter extra lift.

Chocolate selections

Semi-sweet chocolate chips are my top choice for these pumpkin cookies. I like the balance of bitterness between cocoa and sugar. You can use other types of chocolate like dark 60% cacao or white chocolate if desired. Otherwise, use a combination for a variety in flavor and color.

Before baking, I recommend adding more chips on top of the dough, so there are melty pieces that pop out when fresh from the oven.

Baking tips

This is a sticky dough, similar to a thick pancake batter. It has a high ratio of fresh pumpkin puree and sugars, so it feels tackier. I measure out a few tablespoons and drop them on a parchment paper-lined sheet pan. I find that it helps to dip your fingers in water, then lightly press down and shape them into a circle. They spread out and grow about three times their size, but should not be completely flat. 

Bake at a moderate temperature of 350ºF (177ºC) until the tops are set and turn lightly golden brown. The top will be soft and spongy to the touch. The process is quick, about 14 minutes. I leave them on the pan to cool for 5 minutes, so the centers gently finish cooking. Don’t leave them on the tray too long as the excess moisture will make them soggy on the bottoms. 

My family loves to eat them warm, but if you wait a little longer and let the outside cool, the exterior will have a nice slight crispiness. It’s delightful!

Serve this with

FAQ