Name: Chewy Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup pumpkin puree; 1/4 cup coconut oil or melted butter; 2/3 cup brown sugar or coconut sugar; 1 tbsp pure maple syrup; 2 tsp vanilla extract; 1 1/2 cups all-purpose flour or oat flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/2 cup chocolate chips

Soft, spiced, and filled with gooey chocolate chips, these chewy pumpkin chocolate chip cookies are everything I crave when the fall air turns crisp. The warmth of cinnamon, nutmeg, and ginger blends perfectly with the richness of chocolate and the comforting texture of pumpkin. Whether I’m baking for a cozy weekend or prepping a treat for a fall gathering, these cookies are a go-to favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup pumpkin puree

1/4 cup coconut oil or melted butter

2/3 cup brown sugar or coconut sugar

1 tbsp pure maple syrup

2 tsp vanilla extract

1 1/2 cups all-purpose flour or oat flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 cup chocolate chips

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, I whisk together the pumpkin puree, coconut oil (or butter), sugar, maple syrup, and vanilla until smooth.

In a separate bowl, I whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

I combine the wet and dry ingredients, stirring gently until just combined—overmixing makes cookies tough.

Then I fold in the chocolate chips.

I chill the dough in the fridge for 20–30 minutes to keep the cookies from spreading too much.

Using a tablespoon, I scoop out the dough and place it on the baking sheet.

I bake them for 10–12 minutes, just until the edges are set and the centers look slightly underdone.

I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 20 cookies. Prep time is around 10 minutes, and baking takes 10–12 minutes per batch, so I usually have fresh cookies in just over 20 minutes. Each cookie comes in at approximately 130 kcal.

Variations

I sometimes swap the chocolate chips for white chocolate or cinnamon chips for a different twist.

For a gluten-free option, I use oat flour instead of all-purpose flour.

Adding chopped pecans or walnuts gives a nice crunch.

A sprinkle of flaky sea salt before baking brings out the chocolate flavor even more.

If I want a richer cookie, I use butter instead of coconut oil.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for up to 4 days. If I want to store them longer, I freeze them for up to 2 months. To reheat, I pop one in the microwave for about 10 seconds to make it warm and gooey again.

FAQs

What kind of pumpkin puree should I use?

I use plain canned pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices, which can throw off the balance of the recipe.

Can I make these cookies vegan?

Yes, if I use coconut oil and make sure my chocolate chips are dairy-free, the cookies are completely vegan.

Why do I need to chill the dough?

Chilling helps firm up the dough, which prevents the cookies from spreading too much and gives them a chewier texture.

Can I double the recipe?

Absolutely. When I’m baking for a crowd or prepping ahead, I double the recipe and freeze half of the dough for later.

How do I keep the cookies soft?

Storing them in an airtight container with a slice of bread helps retain moisture, keeping the cookies soft for days.

Conclusion

These chewy pumpkin chocolate chip cookies are one of my favorite fall treats. They come together quickly, taste amazing, and make the house smell like autumn. Whether I’m enjoying them with a cup of coffee or sharing them with friends, they never disappoint.

Recipe:

Chewy Pumpkin Chocolate Chip Cookies

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Author: Sophia
Total Time: 22 minutes
Yield: 20 cookies
Diet: Vegetarian

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Description

These chewy pumpkin chocolate chip cookies are soft, spiced, and filled with gooey chocolate chips—perfect for fall baking. Moist from pumpkin puree and warmly flavored with cinnamon, nutmeg, and ginger, they’re an easy and cozy treat for any occasion.