Soft and Chewy Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies — Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! 

stack of four Pumpkin Chocolate Chip Cookies

Soft Pumpkin Chocolate Chip Cookies

A few years ago, I posted another recipe for pumpkin chocolate chip cookies. And there’s a version in my cookbook, Cooking With Pumpkin. But this pumpkin chocolate chip cookie recipe trumps all. Practice makes perfect when it comes to cookie-making and anything pumpkin.

After many trials and lots of cookies, these are my favorite pumpkin chocolate chip cookies yet because they’re soft, thick, perfectly chewy and not cakey, which is a problem that often plagues pumpkin cookies. I love pumpkin cakemuffins, and bread but I don’t like cakey cookies.

To combat the cakiness, there’s no egg in the dough. Eggs make things fluffier but pumpkin puree does that naturally, much like bananas do. I’ve baked plenty of vegan pumpkin cakes and muffins and know from experience that many times when you’re baking with pumpkin you don’t need eggs, and these cookies are a prime example.

The cozy and comforting pumpkin flavor just shines. Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, the cookies beautifully showcase the flavors of fall.

And as a bonus, there’s loads of chocolate in every bite.

What’s in These Pumpkin Chocolate Chip Cookies? 

To make these soft pumpkin cookies, you’ll need:

  • Unsalted butter
  • Pumpkin puree
  • Granulated sugar
  • Light brown sugar
  • Molasses
  • McCormick Pumpkin Pie Spice extract
  • All-purpose flour
  • Pumpkin pie spice
  • Baking soda
  • Salt
  • Chocolate chips

Pumpkin Chocolate Chip Cookie

How to Make Pumpkin Chocolate Chip Cookies

Whisk together the melted butter, pumpkin puree, sugars, molasses, and pumpkin pie spice extract. Add the dry ingredients and stir until just combined, then fold in the chocolate chips. 

Scoop the cookie dough into balls and refrigerate for at least 3 hours, and up to 5 days. Once chilled, bake the cookies until the edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center. 

Can I Freeze Pumpkin Chocolate Chip Cookies? 

Yes, you can freeze the cookies once they’ve been baked and have cooled completely. You can also freeze unbaked cookie dough in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Can I Omit the Pumpkin Pie Spice Extract? 

If you don’t have pumpkin pie spice extract on hand, you can substitute regular vanilla extract instead. Your soft pumpkin cookies won’t be as spiced, but they’ll still be delicious. 

Soft and Chewy Pumpkin Chocolate Chip Cookies - No cakey cookies here!! Soft, chewy, thick, loaded with chocolate and bold pumpkin flavor! Your new favorite pumpkin cookies!!

Tips for Making Pumpkin Chocolate Chip Cookies

Make sure you’re using pumpkin puree and not pumpkin pie filling. Pumpkin puree is neutral in flavor and adds lots of moisture to these easy pumpkin chocolate chip cookies. 

Also note that you should use a mild molasses in these cookies. Blackstrap molasses is too strong, so avoid using that. 

Finally, feel free to add chopped nuts or dried fruit to these pumpkin chocolate chip cookies. I like them as is, but there are lots of fall mix-ins you can incorporate into the cookie dough. 

Soft and Chewy Pumpkin Chocolate Chip Cookies

Soft and Chewy Pumpkin Chocolate Chip Cookies

Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, these pumpkin chocolate chip cookies beautifully showcase the flavors of fall! 

Yield: 11 large cookies
Prep Time 5 minutes
Cook Time 12 minutes
Chill Time 3 hours
Total Time 3 hours 17 minutes


  • 1/2 cup unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
  • 1 1/2 teaspoons McCormick Pumpkin Pie Spice Extract (McCormick Vanilla Extract may be substituted)
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips


    1. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
    2. Add the pumpkin puree, sugars, molasses, pumpkin pie spice extract, and whisk to combine until smooth.
    3. Add the flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
    4. Add the chocolate chips and stir to combine.
    5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
    6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
    7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 to 14 minutes (12 1/2 minutes is perfect in my oven), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
    8. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.


Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 295 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 22mg Sodium: 111mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 2g Sugar: 24g Sugar Alcohols: 0g Protein: 3g

More Pumpkin Desserts: 

Soft Pumpkin Chocolate Chip Bars — Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!

Soft Pumpkin Chocolate Chip Bars - Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!!

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache — One of my favorite cakes of ALL TIME! A must-make!

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

Cream Cheese-Filled Pumpkin Bread — Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust — You won’t miss the eggs or the butter in this fast and easy bread with a great streusel crust!

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from

Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting — Fast, easy cake you’ll never guess is vegan!

Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting - Fast, easy cake you'll never guess is vegan. Recipe at

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting – Small batch recipe of just 6 cupcakes when you have just a little leftover pumpkin puree to use!

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting

The Best Pumpkin Chocolate Chip Bread — Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that’s the BEST!

The Best Pumpkin Chocolate Chip Bread - Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that's the BEST!!

Pumpkin Chocolate Chip Brownies — Rich, fudgy brownies topped with pumpkin and chocolate chips!

Pumpkin Crumb Coffee Cake – A FAST and EASY no-mixer coffee cake with rich pumpkin flavor!! Super soft, tender, and topped with the BEST crumble topping that you’ll fall in love with!

55 comments on “Soft and Chewy Pumpkin Chocolate Chip Cookies”

  1. I’m with you on the cakey front. Cake can be cakey. But brownies and cookies? NO. Not acceptable!
    These look perfect. I’ve told you before that I can’t resist your cookie pics. They’re the best!

    • Thanks for the compliments on my cookie pics! After almost 7 years of blogging, that’s one thing I feel pretty confident in taking pictures of is cookies. Everything else? I never know how it will go :)

  2. These chocolate studded beauties look perfect–and no eggs? Very cool. I usually have them but its nice to have recipes without them too. I tend to forget about pumpkin behaving like banana in baking. I thought I was getting a great deal on a slightly dented can of pumpkin puree in the sale bin last weekend…and in my haste I didn’t read the label. Yep–pumpkin pie mix.

  3. I sawe that pumpkin pie extract at the store last week and I wondered how different it was from the spice blend.  I have TONS of the spice, so I didn’t get it.  I guess it would be good in liquid recipes like making a coffe beverage or something?  

    I always want to love pumpkin cookies, but don’t love the cakiness.  Never thought about taking out the egg; great idea!

  4. These look perfect.  I just roasted two of my garden pie pumpkins and have about 5 cups of pumpkin to use.  This recipe came just in time!

  5. You are a cookie maven, mama. And pumpkin and chocolate is one of my FAVE combos!!!

  6. These look so delicious and perfect! The recipe look almost the same as the one Sally (Sally’s Baking Addiction) created for Chewy Pumpkin Chocolate Chip Cookies a couple years ago. I made that one and loved it.

  7. You are a genius.  I’ve never cared for pumpkin cookies because of the cakey thing (and they often seem dry) and you can add me to your list of people who wouldn’t have thought to take out the egg.  That’s why we have you, to do our thinking for us.  ;)

  8. These look so delicious! Pumpkin chocolate chip cookies are one of my very favorite treats in the fall!


  9. Wow…I think you have pumpkin cookies down to absolute perfection! Love all things pumpkin and these clearly are not going to disappoint. I have to also check out your pumpkin cookbook!!

    – Heather

  10. Amazing blog and very interesting stuff you got here! I definitely learned a lot from reading through some of your earlier posts as well and decided to drop a comment on this one!

  11. Very informative, keep posting such good articles, it really helps to know about things. 

  12. These cookies become my new favorite recipe! 
    I made 20 yesterday and for one night my kids and my husband, take care of them :) 
    Thank you!

  13. First thing first, averie…I made your pb swirl blondes from your book. Omg, you have mastered your Blondie base. I have made so many of your recipes with your simple but amazing Blondie base. I love it. You are the bar queen period.
    Secondly I made these soft cookies. They turned out well. I love the semisweet choc in them.
    R u happier with the cooler weather? Hope u r well. Thx for posting brilliant ideas. P.s. I am dying to try your tortilla soup.

    • Thanks for trying a cookbook recipe! I love hearing about those because not as many people write in to talk about those so thanks for that! And glad you tried these cookies too and that you enjoyed them!

      Cooler weather, meh, it’s okay but now it’s going to rain it looks like! Bad for food photography, but we do need it. Take care! :)

  14. This is my favorite type of cookie! I’m going to try it out for sure!

  15. I made these last night! I used dark chocolate chips and let them set in the freezer for 30 minutes… Because I’m way too impatient to wait for cookies! They are delicious! Perfectly round, thick and uniform! I will definitely be doubling the batch next time! Love your blog! 

  16. Hi Averie — I just made these, and they are wonderful.  Incredibly moist, thick, and dense (as it should be) in addition to a great flavor.  They are a perfect embodiment of fall.  Thank you!  I plan on trying many more of your recipes in the future.  By the way – I am from San Diego, too! (but I go to college in Michigan)

  17. I’m trying to make sure I have this right before baking the second batch. I cooked for 14 minutes and let cool for 10. The center looks very doughy. Is this normal and what should it look like? Thank you!

    • All ovens, climates, brands of pumpkin puree and how much moisture they contain, etc. – everything varies. So bake until they’re done. I caution against over-baking, but if they seem really, extra doughy in the center, then bake slightly longer. Use your best baking judgment.

  18. I made these tonight and I find that they taste kind of like glue. Not a huge fan.

    • I’ve never tried glue, so I don’t know what it tastes like. But with all the pumpkin puree, pumpkin pie spice, the brown sugar, and butter, the cookies definitely don’t smell like glue and I doubt I would have loved them if they tasted like glue. But…we all have different tastebuds. Thanks for trying the recipe.

    • We have just finished eating some from two separate pans.  I made them half the size suggested, so approximately 1/8 cup, and they baked perfectly.  We waited impatiently for the 10-minute cooling period and then SMILE, melt in our mouths deliciousness.  Thank you.  This recipe is a keeper.

  19. I doubled this recipe because I had 1 cup of fresh pumpkin puree (i.e. not from a can), and I am not sure if it was from doubling the recipe, or from using fresh (although I have had much luck with it in other recipes), but I was a bit disappointed in these :( They turned out quite cakey (ironic..), and hardly pumpkin-ey. I think if I were to make these again, I would double the pumpkin and see what happens (I made the most amazing pumpkin muffins – I’m not even bragging – and it had 1c pumpkin to 1 2/3 c flour). Great tip about the egg though! Thanks for the recipe!

    • This is a recipe I haven’t ever doubled and while sometimes some recipes double great, others don’t. Also fresh pumpkin puree and canned puree will be different textures, moisture levels, etc. so somewhere in the doubling and also in the puree you used, I am guessing is the culprit. If you do want to re-make, I’d use canned pumpkin puree and make a single batch, as written. Thanks for trying the recipe.

  20. Thanks for trying the recipe, new here recipe

  21. I just made these last night and they were great! I did vanilla extract instead of pumpkin spice extract and I definitely noticed they were less pumpkin flavored than I would want from a pumpkin cookie but they were still good. Now I know for next time to definitely go with the other extract! Also the flattening before baking is important in this recipe because my first batch I forgot to and they came out in the same ball shape they were when I put them in.

  22. Big question – what size of pumpkin can are you using for these recipes that say use half or 3/4 of the can? You can get 15 and 30 ounce cans.

  23. These cookies are good, although even though I tried to compensate for using vanilla instead of the spice extract by adding extra ground pumpkin pie spice and a small amount of orange zest (I love an hint of orange with most pumpkin recipes), they still seem a little bland.  I chilled the dough in a bowl and made small cookies with a 1″ cookie scoop and they have the right look and texture.  Just amp up the flavor a little and you’ll have a respectable pumpkin cookie.

    • Everyone’s tastes, and brands of spices, ingredients, etc vary and for me, 2 tsp of spices in this recipe and the molasses, and the sugar, and the salt, and pumpkin extract (which you should probably have used if you like more robust flavors) – and I don’t find these lacking at all in flavor and think they’re a very ‘respectable pumpkin cookie’ but everyone’s tastes are different.

  24. Hi there! I’ve been making this recipe every fall since you posted it in 2015! It is my husband’s FAVORITE! :) I was just wondering if you have to portion out the dough before refrigerating? Can you just refrigerate the bowl of dough, and portion before baking? Any concerns there?

    • It’s sort of like chiseling out a rock with an ice pik if you do it that way, IMO. I would do it the way I recommend and save yourself a lot of elbow grease. Glad these are a fave of yours!

  25. Hi Averie, I made those cookies last year, and they were such a hit with my colleagues, I’ve heard about them all year long! We do not have (or at least I’ve never found) canned pumpkin purée in France, so I use frozen pumpkin purée instead, which I think might be a bit more moist and impact the recipe but not that much. I was wondering if there is an alternative to the molasses? I do believe we only have blackstrap molasses over here (and can’t remember what I did last year!). Do you think honey would work? Or should I stick to blackstrap? Many thanks!

    Rating: 5
    • Thanks for the five star review and I’m glad these cookies were a hit with everyone and people talked about them all year!

      I would go with blackstrap and if you think that could be too harsh or strong maybe go with half blackstrap, half honey.

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