When the leaves start turning and the air carries that crisp, cozy feeling, nothing hits quite like the warm, inviting scent of pumpkin and spices baking in the oven. These Pumpkin Chocolate Chip Cookies capture all that autumn magic in one soft, chewy, chocolate-studded bite.
This recipe has become a favorite in my kitchen because it strikes the perfect balance between indulgent and wholesome. The real pumpkin puree adds moisture and a subtle earthiness, while the blend of cinnamon, nutmeg, and cloves fills your home with the quintessential fall aroma. And then—just when you think it couldn’t get any better—there’s the melty pockets of rich chocolate chips, melting into every nook and cranny.
What I love most is how easy and approachable this recipe is. No chilling required, simple pantry staples, and a straightforward method mean you can have fresh, homemade pumpkin treats on your plate in under 30 minutes. Whether you’re baking for a holiday party, a cozy night in, or just because, these cookies bring a little slice of fall comfort every single time.
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What Makes These Pumpkin Cookies So Good?
- Perfect fall texture: Soft, fluffy, and tender—almost like little pumpkin clouds.
- Cozy flavor: Pumpkin, cinnamon, and vanilla combine for the ultimate autumn vibe.
- Chocolate in every bite: Two full cups of chocolate chips ensure gooey goodness.
- Moist & rich: Melted coconut oil adds subtle depth and keeps the cookies soft for days.
- No chill time: The dough comes together quickly—no need to refrigerate before baking.
Ingredient Breakdown
- Pumpkin purée: The star of the show. Make sure you use pure pumpkin, not pumpkin pie filling.
- Coconut oil (melted): Keeps the cookies moist and adds a mild, nutty richness. Can substitute with vegetable oil if that’s what you have on hand.
- Egg (room temperature): Helps bind the dough and gives the cookies structure.
- Vanilla extract: Rounds out the flavor with warmth and sweetness.
- Sugar : Gives it a nice sweet sweetness without being overwhelming.
- All-purpose flour: The base of the dough—measured properly by spooning into the cup and leveling off.
- Baking powder & baking soda: These give the cookies their light, fluffy rise.
- Cinnamon: The classic pumpkin pairing that adds cozy spice.
- Optional nutmeg: For a stronger pumpkin-pie flavor, add ½ teaspoon.
- Salt: Always balances sweetness and enhances flavor.
- Chocolate chips: Semisweet work beautifully, but you can mix in dark or milk for variety.
Pro Tip: Pumpkin adds a lot of natural moisture, so this dough is softer than classic cookie dough. Don’t worry—it bakes up beautifully.
Instructions
- Step 1: Combine all wet ingredients together.
- Step 2: After separately mixing the dry ingredients, combine dry into wet.
- Step 3: Mix in chocolate chips to the dough last.
- Step 4: Drop tablespoon sized balls drop onto cookie sheet and bake for 10-12 minutes.
Step-by-Step Tips for Baking Pumpkin Cookies
- Preheat and prep: Set your oven to 350°F and line your baking sheet with parchment paper or a silicone mat. This prevents sticking and helps cookies bake evenly.
- Mix the wet ingredients: In a large bowl, whisk together pumpkin purée, melted coconut oil, egg, vanilla and sugar until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, (and nutmeg if using), plus salt.
- Bring it together: Gently fold the dry ingredients into the wet mixture. The dough will be soft—don’t overmix.
- Add chocolate: Stir in 2 cups of chocolate chips. Reserve a handful for pressing into the tops before baking.
- Scoop and bake: Drop spoonfuls (or use a cookie scoop) onto your baking sheet, spacing about 2 inches apart. Bake 10–12 minutes, or until the edges look set but the centers are still soft.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips For Super Soft Cookies
- Don’t over bake! These cookies should be soft and slightly cake-like.
- Use room-temp egg—it blends better with the pumpkin mixture.
- For bakery-style cookies, sprinkle a few extra chocolate chips on top before baking.
Variations
Pumpkin cookies are versatile—try changing them up:
Glazed Pumpkin Cookies – Skip the chocolate and drizzle cooled cookies with a simple powdered sugar glaze.
Pumpkin White Chocolate Cookies – Swap in white chocolate chips for a sweeter, creamy flavor.
Pumpkin Pecan Cookies – Stir in 1 cup chopped pecans or walnuts for crunch.
Pumpkin Oatmeal Chocolate Chip Cookies – Add 1 cup quick oats to the dough for heartier cookies.
Pumpkin Spice Latte Cookies – Add 1 teaspoon espresso powder along with the cinnamon for a coffee kick.
Serving Suggestions
- Fresh from the oven – Warm with gooey chocolate is unbeatable.
- With hot drinks – Perfect alongside coffee, apple cider, or chai tea.
- Holiday trays – Pair them with fudge, snickerdoodles, and gingerbread for festive variety.
- Lunchbox treats – Soft cookies stay moist, making them kid-friendly packable desserts.
- Fall parties – Stack them high on a platter for a cozy autumn gathering.
Storage
- Room Temperature: Store in an airtight container for 3–4 days.
- Refrigerator: Keeps up to 1 week in the fridge, though they may firm up slightly.
- Freezer: Freeze for up to 2 months. To serve, thaw at room temp or warm briefly in the microwave for that just-baked taste.
Frequently Asked Questions
Can I use canned pumpkin puree?
Yes! Use plain, unsweetened canned pumpkin for the best texture and flavor. Avoid pumpkin pie filling, which is sweetened and spiced already.
Do these cookies need to chill before baking?
Nope! This recipe is designed for quick baking without chilling, so you can have cookies on the table in under 30 minutes.
Can I substitute the flour for gluten-free?
Absolutely! Use a 1:1 gluten-free baking blend, and make sure it contains xanthan gum for the best texture.
How do I store these cookies?
Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Can I add nuts or other mix-ins?
Yes! Chopped walnuts, pecans, or even dried cranberries pair beautifully with the pumpkin and chocolate.
Why This Recipe Works
- Moisture from pumpkin + oil keeps cookies soft for days.
- Balanced spices highlight the pumpkin without overpowering.
- Two cups of chocolate chips ensure melty goodness in every bite.
- No chill dough means quick, easy cookies ready in under 30 minutes.
- Tested seasonal favorite—this recipe is baked every fall and never fails.
Final Thoughts
There’s something truly special about baking with pumpkin—how it transforms simple ingredients into something soft, tender, and filled with warm spice that feels like a hug on a plate. These Pumpkin Chocolate Chip Cookies embody all that comfort and joy, bringing together rich chocolate, aromatic spices, and a moist, tender crumb that melts in your mouth.
This recipe is one I keep coming back to year after year, not just because it’s delicious, but because it feels like an experience—the kind of baking that fills your kitchen with laughter, warmth, and the irresistible smell of fall. It’s perfect for sharing with family, gifting to friends, or simply enjoying with a cup of tea or coffee on a chilly afternoon.
Whether you’re a pumpkin fanatic or just discovering the magic of this seasonal favorite, these cookies deliver on every level. Easy enough for weekday baking, special enough for holiday celebrations, and loved by all ages, they’re sure to become a staple in your fall baking repertoire.
So grab your mixing bowl, invite some cozy vibes, and bake a batch that’ll fill your home with sweetness and memories.
Pumpkin Chocolate Chip Cloud Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, stir together the pumpkin purée, sugar, melted coconut oil, egg, and vanilla until smooth.
- Mix dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Combine: Slowly add the dry ingredients to the wet ingredients, mixing until just combined (don’t overmix!).
- Add chocolate chips: Fold in the chocolate chips until evenly distributed.
- Bake: Drop about a tablespoon size of dough onto your prepared baking sheet (add candy corn on top if desired) and bake for 10–12 minutes, or until cookies are set and lightly golden.
- Cool and enjoy! Let the cookies rest for a few minutes before moving them to a wire rack.
Notes
- Use pure pumpkin puree: For best texture and flavor, use plain canned pumpkin, not pumpkin pie filling.
- Spice it up: Adjust cinnamon, nutmeg, and cloves to your taste or try adding a pinch of ginger or allspice for extra warmth.
- No chilling required: This batter is ready to bake right away, making it perfect for last-minute baking.
- Mix-ins: Feel free to fold in chopped nuts, dried cranberries, or even white chocolate chips for variation.
- Measuring flour: Spoon and level your flour for accurate measuring to keep the cookies tender.
- Baking time: Bake until edges are set but centers are still soft for that perfect chewy texture. Overbaking will make them cakier.
- Storage: Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months.
- Make it vegan: Substitute eggs with flax eggs and use dairy-free chocolate chips and butter alternatives.
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