Soft Pumpkin Chocolate Chip Cookies – Easy Fall Recipe

These Pumpkin Chocolate Chip Cookies are soft, chewy, warmly spiced, and packed with melty chocolate chips. They combine everything we love about cozy fall baking in one easy cookie recipe.

Made with pumpkin puree, brown sugar, cinnamon, and plenty of chocolate chips, these cookies have a tender center and an irresistible pumpkin spice flavor. Best of all, the recipe is simple enough for an afternoon baking session but festive enough for Halloween parties and fall gatherings.

If you are looking for an easy pumpkin dessert to make this season, these cookies deserve a spot at the top of your list.

Why You’ll Love These Pumpkin Chocolate Chip Cookies

There is a lot to love about this easy fall cookie recipe. The cookies are wonderfully soft without being cakey, while the chocolate chips add rich pockets of sweetness in every bite.

• Easy to make: The dough comes together with simple baking ingredients.
• Perfect for fall: Pumpkin and warm spices create a cozy seasonal flavor.
• Soft and chewy: The centers stay tender while the edges set beautifully.
• Loaded with chocolate: Semi-sweet chocolate chips balance the pumpkin perfectly.
• Great for sharing: Serve them at Halloween parties, Thanksgiving gatherings, or fall celebrations.

Ingredients You’ll Need

You only need a handful of familiar ingredients to make these soft pumpkin cookies.

• All-purpose flour
• Pumpkin puree
• Unsalted butter
• Brown sugar
• Granulated sugar
• Egg yolk
• Vanilla extract
• Baking soda
• Ground cinnamon
• Pumpkin pie spice
• Salt
• Semi-sweet chocolate chips

Tip: Use pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains additional sugar and spices that can change the texture and flavor of the cookies.

How to Make Pumpkin Chocolate Chip Cookies

1. Prepare the Pumpkin

Place the pumpkin puree between several sheets of paper towel and gently press to remove some of the excess moisture. This helps create a soft and chewy cookie rather than an overly cakey one.

2. Mix the Wet Ingredients

Melt the butter and allow it to cool slightly. Add it to a large mixing bowl with the brown sugar and granulated sugar. Whisk until smooth.

Add the pumpkin puree, egg yolk, and vanilla extract. Whisk again until everything is well combined.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.

4. Make the Cookie Dough

Gradually add the dry ingredients to the pumpkin mixture. Stir gently until a soft cookie dough forms.

Fold in the chocolate chips. Avoid overmixing the dough because this can make the cookies tougher.

5. Chill the Dough

Cover the bowl and refrigerate the cookie dough for about 30 minutes. Chilling makes the dough easier to handle and helps prevent excessive spreading in the oven.

6. Shape the Cookies

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Scoop the dough into approximately 2-tablespoon portions. Place them on the prepared baking sheet, leaving enough space between each cookie.

For a bakery-style finish, press a few extra chocolate chips into the top of each dough ball before baking.

7. Bake

Bake for 10–12 minutes, or until the edges are set while the centers still look slightly soft.

Allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to finish cooling.

Tips for Soft and Chewy Pumpkin Cookies

Pumpkin naturally contains a lot of moisture. Therefore, removing some moisture from the puree is one of the most important steps in this recipe.

Also, do not overbake the cookies. They will continue to set as they cool on the baking sheet.

Finally, chilling the dough helps control spreading and gives the cookies a thicker, softer center.

Can I Add Other Mix-Ins?

Absolutely. Chocolate chips are a classic choice, but you can easily customize these cookies.

Try adding chopped pecans, walnuts, white chocolate chips, or dark chocolate chunks. You can also sprinkle a small amount of flaky sea salt over the baked cookies for a sweet-and-salty finish.

How to Store Pumpkin Chocolate Chip Cookies

Store cooled cookies in an airtight container at room temperature for up to 3 days. Because pumpkin adds moisture, make sure the cookies are completely cool before storing them.

For longer storage, place the cookies in an airtight freezer-safe container and freeze them for up to 2 months. Let them thaw at room temperature before serving.

Perfect for Halloween and Fall Baking

The warm orange color and cozy pumpkin flavor make these cookies a natural choice for October baking. Serve them at a Halloween party, pack them into fall treat boxes, or enjoy them with a warm drink on a cool evening.

For an extra Halloween touch, you can mix a few orange candy-coated chocolates into the dough alongside the chocolate chips.

Final Thoughts

These Pumpkin Chocolate Chip Cookies bring together soft pumpkin cookies, warm fall spices, and plenty of melty chocolate in every bite.

They’re simple, cozy, and perfect for Halloween, Thanksgiving, or any fall baking day. Make a batch, grab your favorite warm drink, and enjoy one of the easiest ways to celebrate pumpkin season.