Fluffy Pumpkin Chocolate Chip Cookies

As the leaves change color and the air turns crisp, nothing beats a batch of pumpkin chocolate chip cookies baking in the oven. These cookies combine pumpkin, warm cinnamon, and sweet, melty chocolate chips for a soft, tender bite with a light, fluffy texture.

I’ll eat these cookies any time of year, but there’s something extra special about making them when the air is brisk and the leaves are changing colors. If you love a soft pumpkin cookie, this recipe is for you! For all things pumpkin, check out my pumpkin cinnamon rolls, and pumpkin bread recipes. For a savory pumpkin dish look at my pumpkin gnocchi and pumpkin ravioli recipes.

Ingredient Overview

See the recipe card for full ingredient quantites. These cookies include all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, unsalted butter, brown sugar, granulated sugar, egg, vanilla extract and mini chocolate chips.

How to Make Pumpkin Chocolate Chip Cookies

Step One: Preheat the oven to 350 degrees

Step Two: In the bowl of a standing mixer with the paddle attachment, add the room temperature butter, brown and white sugar and mix until combined.

Step Three: Turn the mixer up and whip for 1-2 minutes until lighter in color and texture.

Step Four: Add the egg, canned pumpkin and vanilla, stir until combined.

Step Five: Turn off the mixer and pour the dry ingredients on top: all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger spices.

Step Six: Mix until the batter comes together. Fold in the mini chocolate chips

Step Seven: Scoop the cookies out with an extra-large cookie scoop (about 2 tbsp) onto a light metal, parchment paper-lined cookie sheet.

Step Eight: Place in the oven and bake for 15 minutes.

Step Nine: Remove and allow the cookies to sit on the tray for 5 minutes to set. Remove and allow them to finish cooling.

Tips for the Best Pumpkin Chocolate Chip Cookies

• Start with softened butter. It should give slightly when pressed but still hold its shape. Butter that is greasy or partially melted can make cookies spread too much. Hot Tip – I have tested it and butter is fine left on the counter for up to 1 week. Leave a few sticks out each week so you are always ready to bake.
• Cream the butter and sugar for 2 minutes. This incorporates air and gives your dough a good start before the remaining ingredients go in.
• Mix gently after adding flour. Stir just until the flour disappears, then fold in the chocolate chips. Overmixing at this stage can make cookies tough.
• Expect a soft, sticky dough. A cookie scoop makes portioning easier. Avoid adding extra flour just to make the dough feel like a traditional chocolate chip cookie dough.
• Use a light metal baking sheet lined with parchment paper. This helps prevent sticking and makes it easier to lift the cookies off the pan.
• Watch for set edges. The centers should look set rather than wet, but the cookies will still be soft. Follow the recipe card’s baking and cooling directions instead of waiting for the cookies to feel firm in the oven.

Spice Options

Pumpkin pie spice typically includes cinnamon, ginger, nutmeg, and cloves or allspice. You can sub in pumkin pie spice for all the spices, but blends vary, so the cookies will taste a little different depending on the one you use. Treat this as an optional variation on the original version.

Equipment Essentials

A good quality standing mixer can make the mixing process more efficent, but a hand mixer or even a spatula and elbow grease can do the job. A light metal cookie sheet ensures even baking, and parchment paper is crucial for preventing sticking and easy removal.

How to Store and Freeze

Storing Baked Cookies – Let the cookies cool completely before placing them in an airtight container. For best texture, enjoy them within 3 days at room temperture, or freeze them for longer storage.

Freezing Baked Cookies – Once completely cool, place the cookies in a freezer-safe container or bag with parchment between layers. Freeze for up to 3 months for best quality. Thaw at room temperature before serving.

Freezing Cookie Dough – Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Transfer the frozen portions to a freezer bag or airtight container, label with the date, and freeze for up to 3 months.

When you’re ready to bake, place the frozen dough portions on a light metal cookie sheet lined with parchment paper. Use the oven temperature in the recipe card and allow extra baking time as needed. Check for set edges and centers that no longer look wet rather than reying only on the original baking time.

Why These Cookies Work

Pumpkin adds water that helps create a soft crumb, while butter adds richness and tenderness. Flour and eggs provide the structure that holds the cookies together.

Baking soda reacts with acid in the dough, the baking powder supplies additonal lift. These reactions produce carbon dioxide the helps the cookies rise. Mixing gently once the flour goes in limits gluten development and keeps the texture tender.