If you love soft, bakery-style cookies with cozy fall vibes, these Pumpkin Chocolate Chip Cookies are a dream. They’re perfectly spiced, packed with real pumpkin, and loaded with gooey chocolate chips—everything you want when the leaves start turning. These cookies balance warm cinnamon and nutmeg with a rich chocolatey finish that makes them seriously addictive. Whether you’re baking for a fall gathering or a weekday treat, they’re simple, comforting, and absolutely delicious. We’re also sneaking in some pumpkin fun with other fall faves like Pumpkin Brownies and Pumpkin Bars. Let’s dive into the sweet story behind them.
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Why These Pumpkin Cookies Became a Fall Favorite
The first time I made these Pumpkin Chocolate Chip Cookies, it was one of those crisp fall afternoons when you just need something cozy. Lily and Jonah were helping—well, mostly licking spoons and stealing chocolate chips—but the kitchen smelled like cinnamon and warm memories.
I hadn’t baked much with pumpkin before, and I didn’t expect these cookies to turn into such a hit. But they came out soft, thick, and full of that perfect mix of spice and melty chocolate. Now we make them every year, usually right after school starts when the air turns cool.
They’re super simple, and perfect for little hands to help with. The texture is almost like a muffin top—pillowy inside, slightly crisp on the edges, and rich with fall flavor.
These cookies are right up there with our Pumpkin Cinnamon Rolls and Caramel Apple Cider Cookies. But honestly? These might be the easiest of them all—and definitely the most snackable.
The Simple Ingredients That Make These Cookies Perfect
These Pumpkin Chocolate Chip Cookies come together with pantry staples and a can of pumpkin purée—nothing fancy, just cozy fall flavors that work. Let’s walk through what you’ll need and how you can tweak it if needed.
Core Ingredients
- Pumpkin Purée:
Use 100% pure pumpkin—not pumpkin pie filling. It adds moisture, natural sweetness, and that unmistakable fall flavor. - Brown Sugar + White Sugar:
Brown sugar makes the cookies soft and chewy, while a bit of white sugar gives them structure and lightness. - Butter:
Melted unsalted butter makes mixing easy and gives a rich, bakery-style texture. Want a dairy-free version? Swap for plant-based butter. - Egg Yolk:
Just one yolk helps bind the dough without making it cakey. - Vanilla Extract:
Essential for rounding out the pumpkin flavor. - Flour + Baking Soda:
All-purpose flour and just enough baking soda to lift the dough while keeping it dense and chewy. - Pumpkin Pie Spice:
A blend of cinnamon, nutmeg, ginger, and cloves. You can also make your own or adjust to taste. - Chocolate Chips:
Semi-sweet works best, but you can try dark or white chocolate. Mix and match like we do in our Pumpkin Brownies for even more fun.
Optional Add-ins
- Chopped Pecans or Walnuts: For crunch.
- White Chocolate Chips: For a sweet contrast.
- Dash of Espresso Powder: Intensifies chocolate flavor.
Just like our Apple Cinnamon Blondies, this dough is forgiving and customizable—so feel free to play!
How to Make Pumpkin Chocolate Chip Cookies (Step-by-Step)
These cookies are quick to make—no mixer needed and no chilling required! Here’s how to get perfect pumpkin-packed results every time.
Step-by-Step Instructions
1. Preheat & Prep:
Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, whisk together melted butter, brown sugar, white sugar, pumpkin purée, egg yolk, and vanilla until smooth.
3. Add Dry Ingredients:
In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Gradually stir dry mix into the wet mixture until just combined—don’t overmix.
4. Fold in Chocolate Chips:
Use a spatula to fold in the chocolate chips. The dough will be soft and sticky, like a thick muffin batter.
5. Scoop & Bake:
Scoop dough onto baking sheets using a cookie scoop or tablespoon. Leave space for slight spreading. Bake 10–12 minutes until edges are just set.
6. Cool & Enjoy:
Let the cookies cool on the sheet for 5 minutes before transferring to a rack. They’ll finish setting as they cool.
Tips for Cookie Success
- Use paper towels to lightly blot excess moisture from the pumpkin for a firmer cookie texture.
- Don’t overbake—these are meant to stay soft and fluffy in the center.
- Want a more decadent twist? Drizzle with icing like we do on our Pumpkin Bars.
These cookies are just as easy and satisfying as our Pumpkin Cold Foam—quick to make, full of fall flavor, and totally craveable.
Fun Variations, Storage Tips & FAQs
Easy Ways to Customize
These cookies are super flexible. Once you’ve made the base recipe, you can have some fun with it:
- Add nuts: Chopped pecans or walnuts add crunch.
- Change the chips: Try dark, milk, or white chocolate chips—or even butterscotch!
- Spice it up: Boost the fall flavor with extra cinnamon or a sprinkle of cardamom.
- Make a sandwich cookie: Spread cream cheese frosting between two cookies for a next-level treat—like a mashup between cookies and Pumpkin Cinnamon Rolls.
How to Store
Once cooled, store these cookies in an airtight container at room temperature for up to 4 days. They actually taste even better the next day as the flavors settle and the texture stays soft.
To freeze: Place baked cookies in a single layer on a baking sheet to freeze individually. Once frozen, transfer to a freezer-safe bag. They’ll keep for up to 2 months. Thaw at room temp or warm briefly in the microwave.
They freeze just as well as our Caramel Apple Cider Cookies—perfect for make-ahead treats!
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just be sure it’s pureed and not watery. Blot it slightly to remove extra moisture.
Do I need to chill the dough?
Nope! These cookies bake beautifully without chilling, making them super convenient.
Why are my cookies cakey?
Pumpkin adds moisture, so don’t overmix. Using just an egg yolk (not a whole egg) keeps them soft, not cakey.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend. The pumpkin keeps the texture moist and fluffy.
pumpkin chocolate chip cookies
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These soft and spiced pumpkin chocolate chip cookies are the ultimate fall treat—perfectly chewy, full of warm flavor, and loaded with melty chocolate chips.
Ingredients
½ cup unsalted butter (melted)
½ cup brown sugar
¼ cup white sugar
½ cup pumpkin purée
1 egg yolk
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger)
¾ cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F. Line baking sheets with parchment. 2. In a large bowl, mix butter, sugars, pumpkin, yolk, and vanilla. 3. In another bowl, whisk together flour, baking soda, salt, and spice. 4. Combine dry and wet ingredients until just mixed. 5. Fold in chocolate chips. 6. Scoop dough onto prepared baking sheets. 7. Bake for 10–12 minutes, until edges are set. 8. Cool on sheet for 5 mins, then transfer to rack.
Notes
Blot pumpkin with paper towel for firmer cookies.
Store in airtight container for 3–4 days or freeze up to 2 months.
Add nuts or white chocolate chips for variety.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg