The Best Pumpkin Chocolate Chip Cookies

Name: Best Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: 16 min
Total time: 41 min
Ingredients: ½ cup pumpkin puree (*paper towel method, see step #1*); 3 cups all purpose flour; 1 tsp cornstarch; 1 tsp baking soda; ¼ tsp salt; 3 tsp cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger; ¼ tsp ground cloves; 1 ½ sticks unsalted butter (3/4 cup) (room temperature); ¾ cup brown sugar (packed); ¾ cup granulated sugar; 1 ½ cups semi-sweet chocolate chips

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I’m spilling all my best secrets to making the ultimate chewy, moist pumpkin chocolate chip cookies. They’re ready in just 10 minutes with perfectly crisp edges and chewy middles. Plus, learn how to easily make uniform cookie sizes!

I liked her method, the cookies turned out BIG! Not cakey, cookies shouldn’t by cakey – these were so chewy! Love!
-Rachel

Pile of pumpkin chocolate chip cookies on sheet pan with jar of pumpkin puree and butterknife with puree on blade

This Pumpkin Chocolate Chip Cookies Recipe is sure to become a fall favorite!

Classic chocolate chip cookies are always a crowd-pleaser, but these pumpkin chocolate chip cookies take them to the next level by adding pumpkin puree for extra moistness and cozy fall spices for the full pumpkin-y dessert experience.

Basically, if you’re all about pumpkin spice in the fall and you have a weakness for soft, chewy chocolate chip cookies, these pumpkin chocolate chip cookies are going to become a fast favorite!

While pumpkin cookies are amazing, if you’ve made another recipe in the past, you might have ended up disappointed when they spread all over the baking sheet and your dozen perfect pumpkin cookies ended up as one big, baking-sheet-sized blob.

Oof.

No one likes when their cookies end up bumping up against each other and needing to be cut apart, but this is a pumpkin chocolate chip cookie recipe that won’t let you down! I’ve tested and re-tested to find out how to keep cookies from spreading—without having to wait around while the dough chills in the refrigerator.

Ingredients for the Best Pumpkin Chocolate Chip Cookies

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Pumpkin puree – Not only does the pumpkin puree add flavor and color, it’s also the binder in this recipe, replacing the usual eggs.
All–purpose flour
Cornstarch – Cornstarch will help absorb excess moisture to keep your cookies from spreading, and it also yields a soft, chewy texture.
Baking soda
Salt
Cinnamon
Nutmeg
Ginger
Cloves
Unsalted butter – Let this come to room temperature.
Brown sugar – You can use either light brown sugar or dark brown sugar; dark brown sugar has a more pronounced molasses flavor.
Granulated sugar
Semi-sweet chocolate chips

Soft Pumpkin Chocolate Chip Cookies variations

Want to switch things up a bit? Here are some ideas:

Gluten-free pumpkin chocolate chip cookies. I have made these cookies multiple times with King Arthur’s Gluten-Free Measure for Measure Flour with great success.
Dairy-free cookies. Since there’s already no egg in this recipe, it’s easy to make these vegan by using a plant-based butter stick.
Add-in ideas. Add your favorite chopped nuts, swap the chocolate chips for raisins, use cinnamon or white chocolate chips, or add dried cranberries to amp up the fall flavor.

Six photos showing process of making pumpkin chocolate chip cookies

How to Make Pumpkin Chocolate Chip Cookies

Ready to get baking? Grab your ingredients and follow the instructions below!

Drain excess moisture from the pumpkin. Line a plate with paper towels. Measure 1/2 cup of pumpkin puree, then empty this onto the towel-lined plate and spread it evenly. Place a few more paper towels over the top of the pumpkin and let the towels absorb the excess moisture.
Prepare. Preheat your oven to 350º F and line a baking sheet with a silicone baking mat or parchment paper.
Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Mix the wet ingredients. In a larger mixing bowl, use an electric mixer on medium speed to beat the butter, brown sugar, and granulated sugar for 2 minutes, or until the mixture is fluffy and pale in color. Beat in the pumpkin puree for 30 seconds.
Combine the wet and dry ingredients. Slow mix in the dry ingredients on low speed until a sticky dough forms.
Shape the cookies. Use a cookie scoop to make golf ball sized cookie dough balls, rolling the dough into a smooth ball between your hands. Press chocolate chips onto the outside of the dough balls, then place about 6-8 cookies on the prepared baking sheet.
Bake the cookies. The baking time needed for golf-ball-sized cookies depends on the texture you want. Bake for about 16 minutes for a softer, chewier cookie, or 19 minutes for a browner cookie with crispier edges.
Cool. Allow the cookies to cool for 15 minutes on the baking sheet before removing them.

Balls of pumpkin chocolate chip cookie dough

Can I Make the Dough in Advance?

You can make the cookie dough up to four days in advance and store it in an airtight container in the refrigerator, or store it in the freezer for three months. You may need to adjust the baking time, but only slightly—your cookies could take a minute or two more to reach your desired texture when working with chilled dough.

Pumpkin chocolate chip cookies on parchment paper

How to Prevent Chocolate Chip Pumpkin Cookies From Spreading

There are a lot of reasons pumpkin chocolate chip cookies spread in the oven:

Not enough flour. If there isn’t enough flour or structure to the cookie dough, the fat will melt too fast, causing the cookies to spread.
Too much sugar or butter. Too much of these ingredients and too little flour will also mess with the structure of the cookie.
Using melted butter and not refrigerating the dough. Since our recipe doesn’t call for refrigerating the cookie dough before baking, it’s crucial to use soft butter, not melted.
Greased cookie sheets. Do not grease your cookie sheets! Use parchment paper or silicone baking mats. Greased cookie sheets encourage cookies to spread.
Oven temperature. Too high, too low, or hot spots in your oven can all cause cookies to spread. If you’ve had this problem with cookies in the past, it’s a good idea to invest in an oven thermometer to check how your oven is baking.
Cookie sheets that are warm. This can happen if you are using the same cookie sheet without allowing it to cool between batches. If I am using the same cookie sheet to bake all my cookies, I place it in the fridge for 2 minutes between batches. Ideally, I like to use 2 cookie sheets so one can cool with cookies on it while the other one is in the oven.

Closeup of pumpkin chocolate chip cookie on sheet pan

Tips for the Best Pumpkin Chocolate Chip Cookies

Here are some more tips to ensure that your cookies turn out perfect.

Measure the flour accurately. Fluff the flour with a fork, then use a spoon to scoop the flour into your measuring cup. Level the flour in the measuring cup with a butterknife before adding it to the mixing bowl.
Drain off the excess liquid. Pumpkin puree has a lot of moisture, which is great when baking muffins and cakes, but not so great for cookies. Don’t skip the step of draining the puree on paper towels!
Make uniformly-sized cookies. Use a cookie scoop to form uniform balls. Then, your cookies will all be done baking at the same time!

Pile of pumpkin chocolate chip cookies, with some broken into pieces to show texture

Storing these Easy Pumpkin Chocolate Chip Cookies

You can store these cookies in an airtight container on the counter for up to 5 days. To ensure that cookies stay soft for days, place a piece of bread in the container. The moisture from the bread will be absorbed by the cookies.

Baked cookies can also be frozen in an airtight container or freezer bag for up to 3 months; let them thaw at room temperature.

You can freeze the dough for warm, freshly baked cookies whenever the craving strikes! Here’s how:

Portion the dough into cookie dough balls. Press chocolate chips into the outside of the dough.
Place the dough balls on a baking sheet lined with a silicone mat. You can arrange the balls close together since you won’t be baking them.
Place the baking sheet in the freezer until the dough is frozen solid, about 1 hour.
Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
Freeze the cookie dough for up to 3 months.

To bake: Remove the dough from the freezer. Pre-heat the oven to 350ºF. Bake for 16-19 minutes. Frozen cookies may need to bake for 1-2 minutes longer.

Closeup of pile of pumpkin chocolate chip cookies

Chocolate Chip Pumpkin Cookies FAQs

Why are my pumpkin cookies sticky after baking?

Pumpkin cookies can turn sticky if there’s too much moisture from pumpkin puree, underbaking, or overmixing. It’s crucial to use the specified amount of pumpkin puree in the recipe and ensure the cookies are baked until done. Avoid overmixing the dough to prevent excess moisture release. Additionally, store the cookies in a dry environment after they have cooled completely to maintain their texture. Keep in mind that high humidity can also contribute to sticky cookies.

Is it safe to eat pumpkin cookie dough?

No, consuming raw pumpkin cookie dough carries the same food safety concerns as eating raw cookie dough. It may contain raw eggs, which can potentially harbor harmful bacteria like Salmonella and E. coli, as well as raw flour that hasn’t been treated to eliminate pathogens.

What makes chocolate chip cookies fluffy instead of flat?

To help pumpkin chocolate chip cookies maintain their shape and prevent excessive flatness during baking, follow these tips: Chill the dough before baking to solidify the fats and reduce spreading. Avoid overmixing the dough, especially after adding flour, to prevent excessive gluten development. Use the correct amount of flour to ensure the right balance of ingredients. Consider incorporating cake flour or a combination of flours for a lighter texture. Use a heavy, light-colored baking sheet lined with parchment paper, and bake at a slightly higher temperature to set the edges faster. Proper spacing between cookie portions is essential to allow for expansion during baking.