My Pumpkin Chocolate Chip Cookies are soft, chewy, and loaded with chocolate chips. I took my family’s chocolate chip cookie recipe and added pumpkin and fall spices, and now it’s what I bake all season. Everything comes together in two bowls with simple pantry ingredients, and there’s no chilling required.

close up of fluffy pumpkin chocolate chip cookies

My Soft and Chewy Pumpkin Chocolate Chip Cookies

I love chocolate chip cookies, and my family recipe is the one I always come back to. When fall comes around, I add pumpkin to make it perfect for the season.

Pumpkin cookies can turn out puffy and cake-like, but these stay soft and chewy. My kids love them, and they are gone fast every time I bake a batch.

For more cozy fall recipes, check out my Pumpkin Whoopie Pies, Easy Pumpkin Roll, Pumpkin Crescent Rolls and my Chocolate Chip Pumpkin Bread.

Why You’ll Love These Pumpkin Chocolate Chip Cookies

Soft and chewy texture – the pumpkin keeps every cookie tender, so they stay soft instead of turning crisp.
Cozy fall spice – pumpkin pie spice and cinnamon give you real autumn flavor without overpowering the chocolate.
Simple, no-fuss method – one bowl for the dry ingredients, a stand mixer for the rest, and a cookie scoop for even cookies.

What’s Need for Chocolate Chip Pumpkin Cookies

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

All-purpose flour – gives the cookies structure so they hold their shape.
Baking soda and baking powder – help the cookies rise and stay soft.
Pumpkin pie spice and cinnamon – the warm fall flavor in every bite.
Salt – balances the sweetness and brings out the chocolate.
Pumpkin puree – adds moisture and pumpkin flavor. Use plain canned puree, not pumpkin pie filling.
Shortening – keeps the cookies soft and thick.
Granulated sugar – adds sweetness and helps the edges set.
Dark brown sugar – brings moisture and a deeper, caramel-like flavor.
Egg – binds the dough together.
Vanilla extract – rounds out the spice and chocolate.
Chocolate chips – the best part. Semi-sweet is my go-to.

Substitutions and Variations

No pumpkin pie spice? Mix cinnamon, ginger, nutmeg, and cloves to make your own.
Want a different chocolate? Use milk chocolate, dark chocolate, or white chocolate chips.
Want some crunch? Fold in chopped walnuts or pecans with the chocolate chips.
Want extra fall flavor? Add a pinch of nutmeg to the dry ingredients.

How to Make Soft Pumpkin Chocolate Chip Cookies

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

Preheat the oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper or a silpat baking mat.

Step One: Whisk Dry Ingredients

A bowl of flour with ground cinnamon and baking powder sits on a counter, surrounded by chocolate chips, pumpkin puree, sugar, an egg, a measuring spoon, and sour cream—perfect for making pumpkin chocolate chip cookies.

whisk in bowl with mixed dry ingredients

In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk together and set flour mixture aside.

Step Two: Mix Wet Ingredients

spatula in wet ingredients in mixing bowl

In the bowl of stand mixer or in a large bowl with a hand mixer, combine canned pumpkin puree, shortening, and sugars. Mix pumpkin mixture on low speed until combined.
Scrape down the sides of the large mixing bowl with a rubber spatula, add egg and vanilla, mix well.

pumpkin cookie dough with chocolate chips mixed in silver bowl

Slowly add dry ingredients to the mixing bowl with the wet ingredients, mix until just combined.
Fold the chocolate chips into the cookie batter.

Step Four: Bake Cookies

round balls of cookie dough on baking sheet lined with parchment

Using a small (two tablespoon) cookie scoop, scoop cookie dough balls onto the prepared baking sheets.
Bake for 8-10 minutes.
Remove cookies from the oven, allow to cool for 2 minutes, remove and place on a wire rack to finish cooling to room temperature.

Pumpkin puree – pumpkin pie filling has added sugar and spices, and it will change the cookies.
Scrape the bowl – scraping down the sides before adding the egg means everything mixes evenly.
Add the dry ingredients slowly – mixing until just combined keeps the cookies soft instead of tough.
Use a cookie scoop – it makes every cookie the same size so they all bake evenly.
Let them cool on the pan first – the 2 minutes helps the cookies set so they don’t fall apart when you move them.
Line your pan – parchment keeps the bottoms from sticking and makes cleanup easy.

Why are My Chocolate Chip Pumpkin Cookies Hard?

Over baking is usually the main culprit behind hard cookies. I like to set a timer about 2-3 minutes before the time they are supposed to be done.

Another reason cookies can turn out too hard is the flour was not measured properly. When measuring dry ingredients, like flour and sugar, use level measures that are not heaped. Be careful to not pack down the flour when measuring it.

Also, make sure the baking soda and baking powder are not expired.

Can I Use Fresh Pumpkin Instead of Canned?

Most people love the ease and convenience of using canned pumpkin. But if you have fresh pumpkins and looking for ways to use them up, you can roast them and use them in the recipe.

If you’re using freshly roasted pumpkin, you may notice that it is has a looser consistency than canned pumpkin. To avoid altering the texture of these cookies, you’ll want to use a strainer to remove some of that liquid. You can also use a few paper towels to help blot off any excess water.

How Do I Keep My Cookies Soft Longer?

The key to keeping the cookies soft is to properly store them. Allow your cookies to finish cooling on a wire rack to prevent to bottoms from steaming and becoming soggy. Once they are room temperature, store them in an airtight container for up to 3-4 days. Exposure to air is what causes cookies to dry out and become hard.

If your cookies have become hard, try heating them up in the microwave for just a few seconds. When the brown sugar and shortening are reheated it should help soften them up some.

Can I Freeze Chocolate Chip and Pumpkin Cookies?

Absolutely! Because these cookies moist, the best way to freeze them is in an airtight container with pieces of parchment paper between the layers. This will help keep them from sticking together. They should keep fresh in the freezer for up 3-4 months.

Storage Instructions

Room Temperature – Store in an air tight container on the counter for 3-4 days. Place a sheet of parchment or wax paper between layers so they don’t stick.
Refrigerate – Keep them in an airtight container in the fridge for up to 1 week. Let them sit at room temperature for a few minutes before serving.
Freeze – These cookies freeze well. Place the cooled cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.