When fall shows up, these pumpkin chocolate chip cookies are the first thing on my baking list. These tried-and-true soft pumpkin cookies were one of the first recipes I created back in the fall of 2008. If you’re craving a chewy pumpkin cookie, start with this simple recipe. They’re so easy that you can make dozens of cookies at once or a single batch. Below, you’ll find ways to swap ingredients or make substitutions to this super simple and best pumpkin chocolate chip cookie recipe!
Do chocolate chips taste good with pumpkin?
I realize that some people strongly oppose mixing pumpkin with chocolate. I’m here to tell you: it’s okay! Mini chocolate chips enhance the taste and texture of these soft pumpkin cookies, but there are more options.
If you prefer no chocolate chips, simply omit them from the recipe. It’s that simple! Or, swap them out for these alternative ingredients.
Replace the chocolate chips
You can do more than just skip the chocolate chips in this recipe. Add in the following ingredients to replace (or combine with) the chocolate chips.
- Chopped walnuts
- White chocolate chips
- Toffee pieces
- Your favorite candy bars
Another way to alter this recipe is to top the cookies with icing. Try this sweet and zesty lemon icing!
Lemon Icing for Cookies
- ¾ cup confectioners sugar
- 1 tablespoon freshly squeezed lemon juice
- Zest of one lemon
- 1 tablespoon coconut or heavy cream
- Drop of vanilla
- Mix well and ice the pumpkin cookies after they’ve cooled to room temperature
Freeze them
Turn these chewy pumpkin cookies into a frozen treat! After baking, freeze the cookies in a freezer bag. Then, fill them with cinnamon or vanilla ice cream for a tasty pumpkin chocolate chip cookie ice cream sandwich.
Add spices
You can turn these into pumpkin spice cookies or add your favorite spices. Depending on the spices you choose, you can also leave in the chocolate chips. Add the following spices, or mix and match to your taste!
- Cinnamon
- Nutmeg
- Allspice
- Cardamom
- Pumpkin pie spice
The perfect soft pumpkin chocolate chip cookie
If you're trying to find the “perfect” pumpkin chocolate chip cookie recipe, these recipe variations will help you find what's right for you.
Some pumpkin cookie recipes result in a fluffy or puffy cookie, similar to a muffin top, while others deliver a flatter pumpkin chocolate chip cookie.
To alter this recipe to one way or the other, use these recipe and ingredient substitutions.
Flat pumpkin chocolate chip cookies
Get a flatter pumpkin cookie by using this recipe alteration. Follow the original recipe, but make these adjustments.
- Increase the butter from ½ cup to ¾ cup
- Reduce the pumpkin puree by half – from one cup to ½ cup
- Increase your baking temperature from 350 to 375 degrees
- Bake for 9-11 minutes
Fluffy pumpkin chocolate chip cookies
For fluffier pumpkin cookie texture, try this recipe variation. I consider these more of a muffin texture but in cookie form.
- Reduce the butter by half to ¼ cup
- Keep the pumpkin ratio the same
- Increase the oven temperature to 375 degrees and bake for 9 minutes
Tips for making the best pumpkin cookies
To get the best homemade pumpkin cookies with the best possible chewy texture, make sure you do the following steps.
- Use only canned pumpkin or homemade pumpkin puree.
- Don’t use pumpkin pie filling—this is a completely different ingredient.
- Don’t overbake the pumpkin cookies. When they’re ready, they may appear slightly under-baked. That’s ok! The cookies will firm up as they cool.
- If freezing, wait until they have completely cooled before putting them into freezer bags or containers.
- Use parchment paper to avoid burnt bottoms. If you’re using a non-stick baking sheet, this is especially important.
- Reduce the oven temperature by 15-25º if you’re baking in high-altitude areas.
With all these options and ingredient substitutes, you're sure to find the right pumpkin cookie recipe. Remember, it's okay to personalize this recipe! Before making changes, start by following the original pumpkin chocolate chip cookie recipe and taking note of what works best.
Soft Pumpkin Chocolate Chip Cookies
Make light and chewy pumpkin chocolate chip cookies with this simple recipe, ready in under 30 minutes!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp finely ground kosher salt
- 1 tsp pumpkin pie spice (optional)
- ½ cup softened unsalted butter (1 stick)
- 1 cup pumpkin puree
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 large eggs
- 1 ½ cups mini chocolate chips (semi-sweet)
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the flour, baking soda, salt, and pumpkin pie spice. Whisk well and set aside.
- In a large bowl, beat the butter, white sugar, and brown sugar until creamy and smooth.
- Add the eggs, pumpkin puree, and vanilla and continue to beat until smooth.
- Combine the wet and dry ingredients, continuing to mix with a stand or hand mixer.
- Fold in the chocolate chips using a rubber spatula until they are evenly distributed.
- Using two spoons or an ice cream scooper, spoon about 3 tablespoons of batter (about ¾ of an ice cream scoop) onto a parchment-lined baking sheet.
- Bake for 10-12 minutes and let rest for about 10 minutes before transferring to a cooling rack.
- Store in an air-tight container.
John Doe
These pumpkin chocolate chip cookies are absolutely delicious! Highly recommend trying them.