Cinnamon Pumpkin Cookies Chocolate Chip

I never thought I’d be the type of person who gets excited about pumpkin season. Growing up, it was just something that happened in the fall—pumpkins showed up in stores and disappeared again.

But then I discovered that pumpkin cookies are basically regular chocolate chip cookies with a cozy autumn upgrade. They’re soft, chewy, and have this warm spice flavor that makes your kitchen smell like a coffee shop. My kids ask for them year-round now, which means I keep canned pumpkin stocked in my pantry even in July.

What Kind of Pumpkin Should I Use?

For these cookies, you’ll want to stick with canned pumpkin puree rather than fresh pumpkin, as it gives you the most consistent results. Make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works great, but any 100% pure pumpkin will do the trick. If you do have fresh pumpkin on hand, you can roast and puree it yourself, but canned pumpkin is much more convenient and actually tends to have a more concentrated flavor that works perfectly in baked goods.

Options for Substitutions

These pumpkin cookies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Canned pumpkin: You can use homemade pumpkin puree or even sweet potato puree as a substitute. Just make sure it’s smooth and not watery – if it seems too wet, drain it through a fine mesh strainer for 30 minutes first.
• Vegetable oil: Melted butter works great here (use 1/2 cup), or try applesauce for a lighter version. With applesauce, your cookies will be a bit more cake-like and less crispy.
• All-purpose flour: You can substitute with whole wheat flour, but use about 1 3/4 cups since it’s denser. For gluten-free, use a 1:1 baking flour blend.
• Semi-sweet chocolate chips: Feel free to mix it up with white chocolate chips, butterscotch chips, or even chopped pecans. You could also try a combination – maybe 3/4 cup chocolate chips and 3/4 cup chopped walnuts.
• Ground cinnamon: If you want more fall flavor, try pumpkin pie spice instead of just cinnamon. Use the same amount, or add 1/4 teaspoon each of nutmeg and ginger along with the cinnamon.
• Granulated sugar: Brown sugar works well too and will give you chewier cookies with a deeper flavor. You can do half granulated and half brown sugar for the best of both worlds.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin chocolate chip cookies is using too much pumpkin puree, which creates overly wet dough that spreads into flat, cake-like cookies instead of maintaining their shape – make sure to measure exactly one cup and avoid pumpkin pie filling by accident.

Another common error is skipping the chilling step, as pumpkin cookie dough tends to be softer than regular cookie dough and benefits from 30 minutes in the fridge to firm up before baking.

To prevent your chocolate chips from sinking to the bottom, lightly coat them in flour before folding them into the dough, and don’t overbake these cookies since they’ll continue cooking on the hot pan even after you remove them from the oven.

Watch for edges that are just set but centers that still look slightly underdone – they should feel soft to the touch and will firm up as they cool for that perfect chewy texture.

What to Serve With Pumpkin Chocolate Chip Cookies?

These soft pumpkin cookies are perfect with a tall glass of cold milk or a warm cup of coffee – the spices really complement both drinks beautifully. I love serving them alongside a cozy fall spread with hot apple cider or chai tea, especially when you want to lean into those autumn flavors. For a fun dessert platter, try pairing them with vanilla ice cream or even a scoop of cinnamon ice cream for an extra special treat. They’re also great packed in lunch boxes or served at fall gatherings with other seasonal treats like apple crisp or caramel popcorn.

Storage Instructions

Store: These soft pumpkin cookies stay fresh in an airtight container at room temperature for up to a week. I like to put a slice of bread in the container with them – it helps keep the cookies nice and soft! Just make sure they’re completely cooled before storing or they’ll get sticky.

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. I love freezing cookie dough balls too – just scoop them onto a baking sheet, freeze until solid, then transfer to a bag. You can bake them straight from frozen, just add an extra minute or two to the baking time.

Enjoy: Frozen cookies taste great straight from the freezer, or you can let them thaw at room temperature for about 10 minutes. If you want them warm and fresh-tasting, pop them in the microwave for just 10-15 seconds. The chocolate chips get all melty and delicious!

Preparation Time	10-15 minutes
Cooking Time	10-12 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3250-3500
• Protein: 30-38 g
• Fat: 140-155 g
• Carbohydrates: 470-495 g

Ingredients

For the wet mixture:

• 1 cup granulated sugar
• 1/2 cup canola or vegetable oil
• 1 tsp milk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup pureed canned pumpkin

For the dry mixture:

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

For mixing in:

• 1 1/2 cups semi-sweet or milk chocolate chips

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 375°F (190°C).

Line a cookie sheet with parchment paper, or spray it very lightly with non-stick cooking spray to prevent sticking.

Step 2: Combine Sugar and Oil

• 1 cup granulated sugar
• 1/2 cup canola or vegetable oil

In a large mixing bowl, add the granulated sugar and canola or vegetable oil.

Stir well until fully combined and the mixture appears slightly smooth and glossy.

Step 3: Incorporate Wet Ingredients

• 1 large egg
• 1 tsp milk
• 1 cup pureed canned pumpkin
• 1 tsp vanilla extract

Add the egg, milk, pureed canned pumpkin, and vanilla extract to the sugar and oil mixture.

Mix until everything is smoothly incorporated.

I like to make sure the pumpkin is evenly mixed in for the best texture.

Step 4: Mix Dry Ingredients Separately

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

In a separate bowl, combine the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda.

Stir together until thoroughly mixed, ensuring the leavening agents and spices are evenly distributed.

Step 5: Combine Wet and Dry Ingredients with Chocolate Chips

• all mixed ingredients from Step 3
• dry ingredients from Step 4
• 1 1/2 cups semi-sweet or milk chocolate chips

Add the mixed dry ingredients from Step 4 to the wet mixture from Step 3.

Pour in the chocolate chips as well.

Stir everything together just until incorporated; do not overmix, as this will keep the cookies tender.

I always save a handful of chocolate chips to sprinkle on top before baking for a bakery-style look.

Step 6: Portion and Bake Cookies

Using a large spoon, drop spoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or slightly longer if your cookies are large, until the tops are no longer glossy and a toothpick inserted in the center comes out clean.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.