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Moist Pumpkin Chocolate Chip Cookies for Cozy Fall Baking

Soft, chewy, and full of fall flavors, these moist pumpkin chocolate chip cookies are the perfect treat for crisp autumn days. With warm spices, sweet pumpkin, and melty chocolate chips, these cookies are irresistibly cozy and easy to make for family gatherings, bake sales, or holiday celebrations.
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Prep Time 15 minutes
Cook Time 13 minutes
Resting Time 5 minutes
Total Time 33 minutes
Course Dessert, Snack
Cuisine American, Holiday Baking
Servings 4 people
Calories 320 kcal

Equipment

  • 2 Baking sheet Line with parchment paper
  • 1 Mixing Bowl (Large) For wet ingredients
  • 1 Mixing Bowl (Medium) For dry ingredients
  • 1 Electric Mixer Hand or stand mixer
  • 1 Spatula For folding ingredients
  • 1 Wire cooling rack To cool cookies evenly
  • 1 Cookie Scoop Optional, for uniform cookies

Ingredients
  

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice

Wet Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 cup pumpkin purée not pumpkin pie filling

Add-ins

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup chopped pecans or walnuts optional, for crunch

Instructions
 

  • Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. Set aside.
  • In a large bowl, use an electric mixer to beat butter, granulated sugar, and brown sugar until light and fluffy.
  • Mix in the egg, vanilla extract, and pumpkin purée until smooth and creamy.
  • Gradually fold the dry ingredients into the wet mixture using a spatula. Do not overmix.
  • Stir in the chocolate chips (and nuts, if using) until evenly distributed.
  • Using a cookie scoop, place heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 11–13 minutes, or until edges are set and tops look slightly soft.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For thicker cookies, chill dough for 30 minutes before baking.
Use pure pumpkin purée only; avoid pumpkin pie filling.
Store cookies in an airtight container for up to 5 days.
Freeze dough balls for up to 3 months; bake straight from frozen, adding 1–2 minutes.
Keyword chewy cookies, chocolate chip cookies, fall baking, moist pumpkin desserts, pumpkin cookies