Fall baking wouldn’t be complete without a batch (or three) of Pumpkin Chocolate Chip Cookies. These soft pumpkin cookies strike the perfect balance between warm, spiced coziness and melty chocolate goodness. They’re fluffy, flavorful, and a guaranteed hit for holiday parties, cookie exchanges, or just because it’s a Tuesday in October and you need a little treat.

Why You’ll Love These Pumpkin Chocolate Chip Cookies

This isn’t your average pumpkin dessert. We’re talking tender, melt-in-your-mouth cookies that taste like pumpkin pie and chocolate chip cookies had a delicious little baby. Reducing the pumpkin puree intensifies the flavor and prevents soggy cookies, while cornstarch keeps them soft and pillowy. It’s a holiday cookie recipe that you’ll come back to year after year.

Ingredients You’ll Need

1 cup pumpkin puree (to be reduced)
3/4 cup unsalted butter, room temp
1/2 cup brown sugar
1 cup granulated sugar
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 1/2 cups semi-sweet chocolate chips

How to Make Soft Pumpkin Cookies

Place pumpkin puree in a small saucepan over medium heat. Stir frequently and cook for about 10 minutes to reduce moisture. Let cool—it should yield about 2/3 to 3/4 cup.
Line a baking sheet with parchment paper.
Cream together butter, brown sugar, and granulated sugar until fluffy. Add cooled pumpkin and vanilla; mix until well combined.
In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and pumpkin pie spice.
Gradually mix dry ingredients into the wet mixture. Fold in chocolate chips.
Scoop 2-tablespoon portions of dough, roll into balls, and place on the lined baking sheet.
Cover and freeze the dough balls for at least 30 minutes (or overnight). Let sit at room temp for 10 minutes if frozen overnight.
Preheat oven to 350°F. Flatten cookies slightly if desired and bake for 10–12 minutes. They’ll look a little underbaked—that’s perfect!
Optional: press extra chocolate chips on top for that bakery-style look. Cool on the sheet before moving to a rack.

Pumpkin Dessert Tips & Tricks

Don’t skip reducing the pumpkin—it’s key to the right texture.
For even softer cookies, slightly underbake and let them finish on the hot pan.
Add a pinch of cinnamon or nutmeg for extra warmth.
Want a gluten-free version? Use your favorite 1:1 flour blend.

Why These Cookies Are Always on My Holiday Table

These Pumpkin Chocolate Chip Cookies made their debut during a chaotic Thanksgiving week when I needed a quick dessert that felt festive but wasn’t another pie. One bite and they became a new tradition. Now, they show up for Halloween, Friendsgiving, and all through December. They freeze well, travel well, and disappear like magic.

What to Serve With These Cookies

A warm mug of spiced chai or hot cocoa
A scoop of vanilla ice cream (yes, seriously!)
A chilled glass of milk or almond milk
A cozy blanket and your favorite movie

Storing & Freezing Tips

Store in an airtight container at room temp for up to a week. To freeze, place baked cookies or unbaked dough balls in a zip-top bag for up to 2 months. Bake frozen dough straight from the freezer—just add 1–2 minutes to the time.

FAQs

Can I skip reducing the pumpkin?

Not recommended. It keeps the cookies from being cakey and wet.

Can I use fresh pumpkin puree?

Sure! Just make sure to reduce it as you would canned.

Can I make them smaller?

Yes, adjust baking time to 8–10 minutes for 1-tbsp size.

What kind of chocolate chips work best?

Semi-sweet is classic, but dark or milk chocolate is great too.

The Softest, Most Irresistible Cookies of the Season

Whether you’re baking for the holidays, a bake sale, or just because you love all things pumpkin, these Pumpkin Chocolate Chip Cookies deliver every time. They’re soft, spiced, and bursting with chocolate in every bite. One batch and you’ll see why they’re a fall favorite.

Discover more delicious recipes by following me on Facebook and Pinterest.