This batch of pumpkin chocolate chip cookies is one of those recipes I reach for as soon as the weather turns crisp and the house starts to smell like fall. I discovered this combination years ago when I wanted a cookie that tasted like pumpkin pie but with the comforting shape of a cookie. After a few tweaks — reducing the pumpkin a bit and adding cornstarch for tenderness — the result was a cookie that was soft, slightly cake-like in the middle and edged with a gentle chew. My kids called them "dinner-table hugs," and they quickly became a staple for holiday cookie trays and classroom parties.

What makes these special is the concentrated pumpkin flavor you get from cooking the puree down first, which deepens the sweetness and removes excess water so your cookies keep their structure. Pumpkin pie spice and vanilla lift the aroma while semi-sweet chips add pockets of melty chocolate that pair beautifully with the warm spice. I often double the batch for gifting because they freeze and travel well, and friends always ask for the recipe after the first bite.

Ingredients

• Pumpkin puree: 1 cup. I cook the puree slightly to reduce water content which concentrates the flavor. Canned 100 percent pumpkin works fine; I prefer the label without added sugar or spices.
• Unsalted butter: 3/4 cup, room temperature. Using unsalted gives better control over seasoning; if you use salted, reduce added salt slightly.
• Brown sugar: 1/2 cup, packed. Adds depth and chew due to its molasses content; dark brown sugar will make the cookies richer.
• Granulated sugar: 1 cup. Balances molasses flavor and helps with spread and browning.
• Vanilla extract: 1 tablespoon. Use a pure vanilla extract for the best aromatic lift.
• All-purpose flour: 2 1/2 cups. Spoon and level for accurate measurement to avoid dry, crumbly cookies.
• Cornstarch: 1 tablespoon. A small addition that gives the cookies a tender, almost cake-like interior.
• Baking soda: 1 teaspoon. Provides lift for a soft, pillowy texture.
• Salt: 1/2 teaspoon. Enhances sweetness and balances flavors.
• Pumpkin pie spice: 2 teaspoons. Either store-bought or homemade blend of cinnamon, nutmeg, ginger, and cloves for warm fall notes.
• Semi-sweet chocolate chips: 1 1/2 cups. Choose a quality chip with a familiar chocolate flavor; mini chips work well if you want more chocolate distribution.

Instructions

Cook and reduce the pumpkin: Place 1 cup pumpkin puree in a small saucepan over medium heat and cook, stirring frequently, for about 10 minutes until slightly thickened and reduced to roughly 2/3 to 3/4 cup. This concentrates flavor and removes excess moisture so the dough won't be too wet. Cool completely before using so it does not melt the butter when mixed. Prepare baking area: Line a baking sheet with parchment paper or use a silicone baking mat. Set aside a small baking sheet for chilling scooped dough and a rack for cooling finished cookies. Having everything in place helps the process move smoothly once the oven is hot. Cream butter and sugars: In a large bowl, cream 3/4 cup room-temperature unsalted butter with 1/2 cup packed brown sugar and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or stand mixer. Scrape down the sides to ensure even mixing. Add pumpkin and vanilla: Beat in the cooled, reduced pumpkin and 1 tablespoon vanilla extract until fully combined. The mixture should be uniform in color and slightly thickened. This step integrates moisture evenly and distributes pumpkin flavor. Combine dry ingredients: Whisk together 2 1/2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice in a separate bowl. Sifting is optional but helps break up lumps and aerate the mixture for even incorporation. Mix dough and add chips: Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep cookies tender. Fold in 1 1/2 cups semi-sweet chocolate chips by hand to distribute evenly without overworking the dough. Scoop and chill: Scoop dough using a 2-tablespoon portion scoop and roll into balls. Place on the prepared sheet, cover with plastic wrap, and freeze for at least 30 minutes or up to overnight. If frozen overnight, let sit at room temperature for 10 minutes before baking. Freezing firms the dough so cookies spread less and bake thicker. Bake: Preheat the oven to 350 degrees Fahrenheit. Arrange chilled dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 10 to 12 minutes; cookies will look slightly underbaked in the center. For flatter cookies, press dough balls slightly before baking. After baking, gently press a few extra chips into the tops if desired. Cool and store: Let cookies cool on the baking sheet for several minutes, then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature for up to one week or freeze baked cookies for longer storage.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to one week; place a slice of bread in the container to help maintain softness if you plan to eat them over several days. For longer storage, freeze baked cookies on a tray until firm, then transfer to a resealable freezer bag for up to three months. To reheat frozen cookies, thaw at room temperature for 15 minutes or warm in a 300 degrees Fahrenheit oven for 5 to 7 minutes to restore that just-baked softness. If storing unbaked dough, keep scooped balls on a tray in the freezer then transfer to a ziploc for easy baking later.

Ingredient Substitutions

If you need to adapt, swap semi-sweet chips for butterscotch or white chocolate chips for a sweeter profile, or use dark chocolate chips for a deeper contrast to the pumpkin. To make these dairy-free, substitute vegan buttery spread measured cup for cup; note that flavor and browning will shift slightly. For gluten-free versions, replace the all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum and expect a slightly different texture. If you prefer a spicier cookie, increase pumpkin pie spice by 1/2 teaspoon or add a pinch of ground cardamom for complexity.

Serving Suggestions

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert, or pair with a hot latte or spiced tea for an afternoon snack. These are excellent on a holiday dessert board alongside ginger cookies, shortbread, and candied nuts. Garnish with a light dusting of cinnamon or press a few extra chocolate chips on top right after baking for an inviting presentation. For party platters, stack cookies between parchment with small note cards naming the flavor.

Seasonal Adaptations

For Thanksgiving, amplify the spice by folding in 1/2 teaspoon ground ginger and a pinch of ground cloves. During late fall, add 1/2 cup chopped toasted pecans for extra crunch and a regional nod to Southern baking. In winter, switch some of the chocolate chips to peppermint chips for a festive twist. For a lighter summer version, reduce the spice to 1 teaspoon and fold in white chocolate and macadamia nuts for a brighter, less autumnal flavor profile.

Meal Prep Tips

To prep for busy weeks, scoop dough into uniform balls and freeze them on a tray. Once firm, move to a freezer bag labeled with the date. Bake straight from frozen by letting dough sit 8 to 10 minutes at room temperature, then add a couple of minutes to the bake time if needed. This method keeps fresh-baked cookies on demand with minimal effort. Pack baked cookies in single-portion containers for grab-and-go breakfasts or school lunches.

Success Stories

Readers tell me these are their new holiday staple. One friend baked them for a bake sale and sold out within an hour, crediting the deep pumpkin flavor and soft texture. Another reader shared that her toddler finally tried pumpkin because these tasted "like chocolate cookies," and now asks for them every autumn. Those small moments — when a recipe changes someone’s view on a flavor — are why I keep refining and sharing this cookie.

These cookies are reliable, adaptable, and emotionally resonant in my kitchen; they invite nostalgia while staying simple enough for weeknight baking. Try making a half-batch first to dial in timing in your oven, then scale up for gifts and celebrations. Enjoy the warm spices and melty chocolate — and don’t forget to save one for yourself.