When the crisp autumn air starts rolling in, there’s one thing on every home baker’s mind—pumpkin chocolate chip cookies. These soft, moist, and downright irresistible old-fashioned cookies are everything you crave in a fall dessert recipe. Whether you’re looking to satisfy a sweet tooth, bake a comforting treat for the family, or impress guests at a cozy get-together, these cookies have you covered. Plus, they’re easy enough for a casual Wednesday baking session and special enough for Thanksgiving dessert tables.
I created this recipe as a love letter to those warm, nostalgic flavors we all hold dear. Think of these as the delicious middle ground between a classic chocolate chip cookie and a spiced pumpkin muffin—soft, cakey, and dotted with melty chocolate chips. So, tie on your apron and get ready to fill your kitchen with the comforting aroma of fall!
Why You’ll Love These Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are the ultimate fall comfort food. They’re soft and pillowy, thanks to the pumpkin puree and a splash of applesauce, which keeps them irresistibly moist. Unlike crisp cookies that snap, these beauties melt in your mouth, making them perfect for cozying up with a cup of tea or sneaking from the cookie jar (no judgment here!).
Best part? They come together in just about 35 minutes, making them an easy go-to for busy weeknights or last-minute baking sessions. Trust me, once you try these, you’ll want to make them a fall tradition.
Ingredients You’ll Need
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1 cup canned pumpkin puree (240g)
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1/4 cup unsweetened applesauce (60g)
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3/4 cup granulated sugar (150g)
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1/4 cup brown sugar (50g)
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1/4 cup + 2 tbsp canola oil (65ml). For fluffier cookies, you can omit the extra 2 tbsp
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1 large egg
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1 tsp vanilla extract (5ml)
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1 1/2 tsp ground cinnamon (3g)
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1/2 tsp salt (2g)
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1/2 tsp baking soda (2g)
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2 tsp baking powder (8g)
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2 cups all-purpose flour (250g)
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1 1/3 cups semi-sweet chocolate chips (225g)
Step-by-Step: How to Make Old-Fashioned Pumpkin Chocolate Chip Cookies
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Preheat and Prep
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or lightly spray with non-stick spray. -
Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, applesauce, granulated sugar, brown sugar, canola oil, egg, vanilla extract, and ground cinnamon until smooth and beautifully blended. -
Combine the Dry Ingredients
In another bowl, sift together the salt, baking soda, baking powder, and all-purpose flour. -
Bring It All Together
Gradually fold the dry ingredients into the pumpkin mixture. Mix gently and stop as soon as everything is combined to keep the cookies soft and tender. -
Add the Chocolate Chips
Stir in those glorious chocolate chips, ensuring they’re evenly distributed in the dough. -
Scoop and Bake
Using a small cookie scoop or a rounded tablespoon, drop spoonfuls of dough onto the prepared baking sheets. Please leave a little space between each (about 12 cookies per sheet) as they will spread slightly. -
Bake to Perfection
Bake for 10-13 minutes, or until the edges look set and the tops are just turning golden. -
Cool and Enjoy
Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack. And then? Well, try not to eat them all at once!
Baking Tips for Perfect Moist Pumpkin Cookies
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Don’t overmix the dough. Overzealous mixing can lead to dense cookies. Fold gently until you don’t see any more streaks of flour.
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If you prefer a fluffier texture, skip the extra two tablespoons of oil. It’ll give you a slightly puffier, more cake-like bite.
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Feel free to add a sprinkle of nutmeg or cloves if you like a spicier cookie.
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Chocolate chip distribution matters! Stir them in evenly so you don’t end up with a chocolate-free bite (the horror!).
A Little Story from My Kitchen to Yours
This recipe holds a sweet spot in my heart because it was one of the first fall desserts I baked with my kids. I still remember their chocolate-smeared grins after sneaking warm cookies off the cooling rack. Now, it’s a seasonal tradition in our home—every October, we have a “pumpkin cookie day” where the kitchen turns into a flour-dusted playground. The recipe has evolved slightly over the years, but the joy and memories it brings remain unchanged.
What to Serve with Pumpkin Chocolate Chip Cookies
These cookies are delightful on their own, but if you’re feeling fancy, serve them with a scoop of vanilla ice cream or a drizzle of warm caramel sauce for an extra indulgent fall dessert. A cozy chai latte or a creamy pumpkin spice coffee pairs perfectly for an afternoon treat. And if you’re hosting, arrange them on a platter with a variety of old-fashioned cookies for a nostalgic, crowd-pleasing dessert table.
How to Store Your Cookies (If You Have Any Left!)
Store these moist pumpkin cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, almost as if they just came out of the oven! If you want to keep them longer, pop them into the fridge where they’ll stay fresh for about a week. For longer storage, freeze them in a zip-top bag or an airtight container for up to 2 months. Just thaw them on the counter for about 15 minutes, or give them a quick 10-second zap in the microwave for that fresh-baked feel.
FAQs About Pumpkin Chocolate Chip Cookies
Can I substitute fresh pumpkin for canned pumpkin puree?
Absolutely! Just make sure it’s well-puréed and not too watery. If it’s a bit runny, you can pat it down with a paper towel to remove excess moisture.
Can I use butter instead of canola oil?
You can! Melted butter will give the cookies a slightly richer flavor and a denser texture.
Are these cookies freezer-friendly?
Yes! These old-fashioned cookies freeze beautifully. Store them in an airtight container and enjoy fresh-baked goodness any time you like.
Can I add nuts to this recipe?
Sure thing! Chopped pecans or walnuts would be a delicious addition if you like a little crunch in your cookies.
Bake a Batch of Pumpkin Chocolate Chip Cookies and Savor Fall’s Sweetest Moments
There’s something so heartwarming about baking pumpkin chocolate chip cookies as the seasons change. The combination of tender, spiced dough with melty chocolate chips feels like a warm hug on a chilly day. Whether you’re baking a batch for the family, a school event, or to treat yourself (because you deserve it!), this fall dessert recipe is guaranteed to bring smiles all around. So, grab your mixing bowl and let’s turn your kitchen into a little slice of autumn heaven.
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Soft & Chewy Pumpkin Chocolate Chip Cookies
- Total Time: 28 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Soft & Chewy Pumpkin Chocolate Chip Cookies are the perfect fall dessert—soft, moist, and packed with warm spices and melty chocolate chips. They combine the best of a classic chocolate chip cookie and a spiced pumpkin muffin, making them an irresistible treat for cozy afternoons, holiday gatherings, or casual baking days at home.
Ingredients
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1 cup canned pumpkin puree (240g)
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1/4 cup unsweetened applesauce (60g)
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3/4 cup granulated sugar (150g)
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1/4 cup brown sugar (50g)
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1/4 cup + 2 tbsp canola oil (65ml) (omit extra 2 tbsp for fluffier cookies)
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1 large egg
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1 tsp vanilla extract (5ml)
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1 1/2 tsp ground cinnamon (3g)
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1/2 tsp salt (2g)
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1/2 tsp baking soda (2g)
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2 tsp baking powder (8g)
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2 cups all-purpose flour (250g)
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1 1/3 cups semi-sweet chocolate chips (225g)
Instructions
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Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
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In a large bowl, whisk together pumpkin puree, applesauce, granulated sugar, brown sugar, canola oil, egg, vanilla extract, and cinnamon until smooth.
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In a separate bowl, sift together salt, baking soda, baking powder, and flour.
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Gradually fold dry ingredients into wet mixture until just combined.
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Stir in chocolate chips evenly.
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Using a small cookie scoop or tablespoon, drop spoonfuls of dough onto prepared baking sheets, spacing them slightly apart.
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Bake for 10-13 minutes, until edges are set and tops are just golden.
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Allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
For fluffier cookies, omit the extra 2 tbsp of oil.
Don’t overmix the dough to keep cookies tender.
Add a pinch of nutmeg or cloves for extra spice.
Nuts like pecans or walnuts can be added for crunch.
Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American