Pumpkin Chocolate Chip Cookies are the cookie I reach for the second the air turns crisp.
They are soft, a little cakey in the middle, and loaded with pools of melted chocolate in every bite.
This version leans on real pumpkin puree and warm spices, so the flavor tastes like fall without being overly sweet.
It comes together in one bowl and bakes in about 12 minutes, so you can have a warm batch ready before the kids even notice you started.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Servings | 24 cookies |
| Difficulty Level | Easy |
I first started making these when I had half a can of pumpkin puree left over from another recipe and did not want it to go to waste.
One test batch later, this became the cookie my family asks for every single October.
If you love a chewy, spiced cookie with chocolate in every bite, this is your new go to.
It pairs wonderfully with a batch of my Chocolate Chip Cookies Recipe if you want two kinds of cookies on the same tray.
Why You’ll Love This Pumpkin Chocolate Chip Cookies
This cookie hits every note you want from a fall dessert. It is soft, spiced, sweet, and easy enough for a weeknight bake.
You do not need any fancy equipment or hard to find ingredients. Just a bowl, a spoon or mixer, and a can of pumpkin puree sitting in your pantry.
- Soft, cakey texture with crisp edges
- Warm cinnamon and pumpkin spice flavor in every bite
- Comes together in one bowl with no chilling required
- Freezer friendly, so you can bake now and save some for later
- A great way to use up leftover canned pumpkin
If you love this flavor combination, you will also want to try my Pumpkin White Chocolate Chip Cookies for a slightly sweeter twist.
Ingredients
Every ingredient here plays a role in getting that soft, spiced texture right.
Nothing exotic, just simple pantry staples plus canned pumpkin and a good pumpkin spice blend.
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 3/4 cups semi sweet chocolate chips
Make sure you grab plain pumpkin puree and not the sweetened pie filling, since the two are very different in flavor and texture.
For a heartier bite, my Pumpkin Blondies Recipe uses a similar spice blend if you want to bake both this fall.
Kitchen Equipment Needed
You likely have most of this already. A hand mixer makes the creaming step faster, but a sturdy whisk and some arm strength will work too.
- Hand mixer or stand mixer
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Silicone baking mats or parchment paper
- Cookie scoop
- Wire cooling rack
A good cookie scoop keeps every cookie the same size, so they all bake evenly and finish at the same time.
Check out my Blondie Recipe for another dessert that uses the same basic tool lineup.
Recommended Products for This Recipe
These are products I actually use in my own kitchen, and I think they make a real difference in how this recipe turns out.
1. USA Pan Bakeware Half Sheet Pan
This is the pan I reach for every single time I bake cookies.
The heavy gauge aluminized steel bakes evenly, so you do not end up with cookies that are burnt on the bottom and pale on top.
2. OXO Good Grips Cookie Scoop
Consistent cookie size means consistent bake time, and this scoop makes portioning the dough almost effortless.
It also cuts down on cleanup since you are not using a spoon and your fingers to shape each cookie.
3. Libby’s 100% Pure Pumpkin
Not all canned pumpkin is created equal, and this brand has the thick, concentrated texture that keeps these cookies from turning out soggy.
It is the same can I grab every fall for anything pumpkin.
4. KitchenAid Hand Mixer
If you bake often, a reliable hand mixer earns its space on your counter fast.
This one creams butter and sugar into a light, fluffy base in under a minute, which is the foundation of a good soft cookie.
These tools show up again and again in my fall baking, including in my Pumpkin Brownies Recipe if you want another pumpkin dessert to try this season.
Step-by-Step Instructions: How to Make Pumpkin Chocolate Chip Cookies
1. Preheat the Oven and Prep Your Pans
- Preheat your oven to 350 degrees Fahrenheit and let it fully heat before baking.
- Line two large baking sheets with parchment paper or a silicone baking mat.
- Set the lined pans aside while you make the dough, so they are ready the moment your dough is scooped.
2. Whisk the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the ground cinnamon and pumpkin pie spice to the same bowl.
- Whisk everything together until the spices are evenly distributed, then set the bowl aside.
3. Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer.
- Beat on medium speed for about 2 minutes, until the mixture is light, fluffy, and noticeably paler in color.
- Scrape down the sides of the bowl with a rubber spatula so everything mixes evenly.
4. Mix in the Pumpkin, Egg, and Vanilla
- Add the pumpkin puree, egg, and vanilla extract to the creamed butter mixture.
- Beat on medium speed until the mixture is smooth and fully combined, about 1 minute.
- Scrape the bowl again to make sure no butter is sticking to the bottom.
5. Combine the Wet and Dry Ingredients
- Add the flour mixture to the wet ingredients in two batches, mixing on low speed after each addition.
- Mix just until the flour disappears into the batter, being careful not to overmix.
- The dough will be soft and slightly sticky, which is exactly what you want for a moist cookie.
6. Fold in the Chocolate Chips
- Add the chocolate chips to the bowl.
- Use the rubber spatula to fold them in by hand, turning the dough over itself until the chips are evenly spread throughout.
- Avoid using the mixer for this step, since it can break the chips apart.
7. Scoop and Bake
- Use a cookie scoop to portion the dough into balls about 2 tablespoons each.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft.
8. Cool the Cookies
- Let the cookies rest on the hot baking sheet for 5 minutes after coming out of the oven.
- Transfer them to a wire cooling rack to finish cooling completely.
- Repeat the scooping and baking process with the remaining dough.
This same fold in technique for chocolate chips shows up in my Pumpkin Oatmeal Cream Pies, so once you have this method down, that recipe will feel familiar too.
Tips for The Best Pumpkin Chocolate Chip Cookies
A few small details make a big difference between an average pumpkin cookie and a great one.
These are the things I always keep in mind when I bake this recipe.
- Blot excess moisture from the pumpkin puree with a paper towel if it looks especially watery
- Do not overmix once the flour is added, or the cookies can turn out tough
- Bake one tray at a time for the most even results
- Slightly underbake the cookies, since they continue to set as they cool on the pan
- Use room temperature butter for the fluffiest, most even creamed base
I picked up several of these tricks while perfecting my Pumpkin Smores Cookies Recipe, which uses the same soft, spiced base as this one.
Serving Suggestions
These cookies are perfect on their own with a cold glass of milk, but a few simple additions can turn them into a full fall dessert spread.
I love setting out a plate of these alongside coffee when family comes over in the afternoon.
- Serve warm with a scoop of vanilla ice cream sandwiched between two cookies
- Drizzle with a simple cream cheese glaze for an extra festive touch
- Pair with hot apple cider or a spiced latte
- Pack a few in a lunchbox alongside fresh fruit
- Arrange on a platter with other fall treats for a holiday dessert table
For a dessert table spread: Pumpkin Crisp pairs beautifully alongside these cookies.
Variations of Pumpkin Chocolate Chip Cookies
Once you have the base recipe down, it is easy to switch things up based on what you are craving or what you have on hand.
Here are a few of my favorite twists on this cookie.
- Swap semi sweet chips for white chocolate chips or a mix of both
- Add 1/2 cup chopped pecans or walnuts for crunch
- Stir in 1/2 teaspoon ground ginger and a pinch of clove for a spicier cookie
- Use dark brown sugar instead of light for a deeper, more caramel flavor
- Press a few extra chocolate chips into the top of each dough ball before baking for a bakery style look
If you want a chocolate forward take on this flavor combination, my Chocolate Chip Pumpkin Pudding Pie is worth a try.
Storage and Reheating
These cookies stay soft for days when stored properly, which makes them a great make ahead treat for busy weeks.
Here is how I keep mine fresh.
- Store cooled cookies in an airtight container at room temperature for up to 5 days
- Add a slice of bread to the container to help keep the cookies extra soft
- Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months
- Freeze scooped, unbaked dough balls and bake straight from frozen, adding 1 to 2 extra minutes
- Warm cookies in the microwave for 10 seconds to bring back that fresh baked softness
The same freeze ahead approach works well for my Chocolate Chip Pumpkin Bread Recipe, so you can stock your freezer with more than one pumpkin treat at once.
Nutritional Facts
These numbers are estimated per cookie, based on a batch of 24, and will vary depending on the exact brands and portion sizes you use.
- Calories: approximately 155
- Total Fat: 6g
- Carbohydrates: 23g
- Sugar: 14g
- Protein: 2g
- Fiber: 1g
For a lighter option in the same spirit as this recipe, check out my Pumpkin Cheesecake Brownies Recipe.
Health Benefits of Key Ingredients
Pumpkin cookies are still a treat, but a few of the ingredients here do carry some genuine nutritional upsides.
It is a nice bonus on top of a cookie that already tastes great.
- Pumpkin puree is rich in vitamin A and fiber, and it is naturally low in fat
- Eggs provide protein and support the structure of the cookie
- Cinnamon has natural anti-inflammatory properties and adds flavor without extra sugar
- Dark chocolate chips contain antioxidants, especially if you choose a higher cacao percentage
- Using butter in moderation still provides some fat soluble vitamins compared to fully processed alternatives
Read Also: Pumpkin Pie Cake Pops Recipe
FAQs About Pumpkin Chocolate Chip Cookies
1. Can I use fresh pumpkin instead of canned?
Yes, but make sure it is well drained and pureed smooth first.
Fresh pumpkin tends to hold more water than canned, so blot it with a paper towel before measuring.
2. Why are my cookies cakey instead of chewy?
Pumpkin cookies are naturally more cake-like because of the moisture in the pumpkin puree.
If you want a denser cookie, try reducing the pumpkin by a couple tablespoons.
3. Do I need to chill the dough before baking?
No, this dough does not require chilling and can be baked right after mixing.
That makes this recipe faster than many other cookie recipes.
4. Can I make these cookies gluten free?
Yes, a 1 to 1 gluten free baking flour blend works well as a substitute here.
The texture stays soft, though the cookies may spread very slightly less.
5. How do I know when the cookies are done baking?
Look for set, slightly puffed edges while the centers still look a little underdone.
The centers will finish setting as the cookies cool on the pan.
Pumpkin Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all purpose flour 270g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter 113g, softened
- 1 cup granulated sugar 200g
- 1/2 cup light brown sugar 100g, packed
- 1 cup pumpkin puree 240g, not pumpkin pie filling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 3/4 cups semi sweet chocolate chips about 300g
Equipment
- Hand mixer or stand mixer A sturdy whisk works too
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Baking sheets Two large sheets
- Silicone baking mats or parchment paper
- Cookie scoop About 2 tablespoons size
- Wire cooling rack
Method
- Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until evenly distributed.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until light, fluffy, and paler in color. Scrape down the bowl.
- Add pumpkin puree, egg, and vanilla to the creamed butter mixture and beat on medium speed until smooth and fully combined, about 1 minute. Scrape the bowl again.
- Add the flour mixture to the wet ingredients in two batches, mixing on low speed after each addition just until the flour disappears. Do not overmix.
- Fold in the chocolate chips by hand with a rubber spatula until evenly spread throughout the dough.
- Use a cookie scoop to portion dough into balls about 2 tablespoons each, spacing them about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until edges are set and centers still look slightly soft.
- Let cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. Repeat with remaining dough.
Nutrition
Notes
- Blot excess moisture from the pumpkin puree with a paper towel if it looks especially watery.
- Do not overmix once the flour is added, or the cookies can turn out tough.
- Bake one tray at a time for the most even results.
- Slightly underbake the cookies, since they continue to set as they cool on the pan.
- Use room temperature butter for the fluffiest, most even creamed base.
- Swap semi sweet chips for white chocolate chips or a mix of both for a sweeter twist.
- Add 1/2 cup chopped pecans or walnuts for crunch.
- Stir in 1/2 teaspoon ground ginger and a pinch of clove for a spicier cookie.
- Store cooled cookies in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them extra soft.
- Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months; freeze scooped dough balls and bake straight from frozen, adding 1 to 2 extra minutes.
- Warm cookies in the microwave for 10 seconds to bring back that fresh baked softness.
- Make sure you use plain pumpkin puree and not sweetened pumpkin pie filling, since the two are very different in flavor and texture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Pumpkin Chocolate Chip Cookies are one of those recipes that feels like fall the moment they hit the oven.
Soft, spiced, and loaded with chocolate, they never last long on my counter.
Give this batch a try this weekend and let me know how they turn out.
I would love to hear your favorite mix ins in the comments, and please share this recipe with anyone who loves pumpkin season as much as we do.
Recommended:
- Peppermint Chocolate Chip Cookies
- Cherry Chip Cookies Recipe
- Butter Pecan Cookies Recipe
- Chocolate Crinkle Cookies Recipe
- Pumpkin Chocolate Chip Bars
