Bake up a batch of soft, chewy Pumpkin Chocolate Chip Cookies! Filled with warm pumpkin spice and melty chocolate chips, these cookies are an easy fall favorite everyone will love.
Pumpkin Chocolate Chip Cookies
There’s something magical about the smell of pumpkin and cinnamon wafting through the kitchen on a crisp fall day. And these Pumpkin Chocolate Chip Cookies are just the thing to make it happen. With soft, chewy centers, golden edges, and gooey pockets of melty chocolate, they’re the perfect mash-up of classic chocolate chip cookies and cozy pumpkin spice.
Unlike the cakey pumpkin cookies you might be used to, these bake up thick and chewy, with just the right balance of sweet pumpkin and rich chocolate in every bite. They’re easy to whip up, make your house smell amazing, and disappear fast—especially with a cold glass of milk or a mug of hot coffee.
If you’re looking for a foolproof fall treat that feels a little nostalgic and a lot delicious, these cookies check all the boxes.
Why You’ll Love These Pumpkin Chocolate Chip Cookies
- Soft & chewy texture - No cakey cookies here!
- No chill time - Simple to mix up with minimal cleanup, and no extra waiting.
- Perfect fall flavor - Pumpkin and a simple homemade pumpkin pie spice with cinnamon and nutmeg give these cookies a warm, cozy flavor.
- Make-ahead friendly - The dough can be chilled or frozen for easy fall baking on demand.
- Crowd-pleasing - Great for fall bake sales, Halloween parties, or Thanksgiving dessert tables.
Tips for the Best Pumpkin Chocolate Chip Cookies
- Blot your pumpkin. Pumpkin puree has a lot of moisture, which can lead to cakey cookies. Use a paper towel, as directed in the recipe, to gently soak up some of the excess moisture before mixing.
- Use a cookie scoop. For uniform size and even baking.
- Add extra chips on top. Press a few extra chocolate chips on each dough ball before baking for beautiful bakery-style cookies.
More Pumpkin Recipes You'll Love
- No Bake Pumpkin Cheesecake - Creamy, dreamy, and packed with pumpkin spice. This no-bake cheesecake is the ultimate easy fall dessert. Just mix, chill, and enjoy!
- Double Chocolate Chip Pumpkin Cookies - Rich, fudgy, and full of chocolatey goodness. These cookies are a decadent twist on pumpkin season you won’t want to miss.
- Pumpkin Pudding - Silky-smooth and spiced just right, this homemade pumpkin pudding tastes like pumpkin pie in spoonable form. Topped with whipped cream and crunchy cookie crumbles.
- Pumpkin Sheet Cake - Moist, fluffy, and topped with luscious cream cheese frosting, this easy sheet cake is perfect for feeding a fall crowd.
- Pumpkin Roll - A classic fall favorite! Tender pumpkin cake rolled up with sweet cream cheese filling for an impressive (but totally doable) dessert.
Pumpkin Chocolate Chip Cookies Video
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Pumpkin Chocolate Chip Cookies
These chewy Pumpkin Chocolate Chip Cookies are everything you love about fall in one bite! Soft, chewy, spiced, and packed with gooey chocolate chips. Perfect for Halloween parties, Thanksgiving dessert tables, or just a cozy afternoon snack with coffee. Save this one for your fall baking list!
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Servings: 24 cookies
Calories: 241kcal
Ingredients
- ⅔ cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups chocolate chips divided
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Scoop pumpkin onto a paper towel (I usually stack 2 or 3) and allow it to sit and draw out some moisture.
- In a large mixing bowl, add flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and black pepper.
- In a separate large mixing bowl, add butter and sugars. Cream until light and fluffy.
- Return to the pumpkin: The paper towel should be quite wet by now. Transfer to a clean paper towel, and squeeze out as much remaining moisture as possible.
- Add the pumpkin, egg yolks, and vanilla to the butter mixture. Beat to combine.
- Pour in the dry ingredients and beat until combined.
- Gently fold in half of the chocolate chips.
- Using a large 2-tablespoon (1-ounce) cookie scoop, scoop dough evenly and place 2 inches apart on the baking sheets Press about ⅓ of the remaining chocolate chips into the tops of the cookies.
- Bake for 11-13 minutes or until the edges are slightly darkened and the center appears puffed and slightly underdone. Allow to cool on the baking sheet for an additional 5 minutes before transferring to a wire rack. Repeat baking in batches for the remaining cookies.
Notes
- Storage: Cookies are freshest the day they are baked. Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezer instructions: Store baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temp. To freeze dough, scoop, freeze on a lined tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.
Nutrition
Serving: 1cookie | Calories: 241kcal | Carbohydrates: 32g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 99mg | Potassium: 87mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1318IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg
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UPDATE INFO: This post was originally published in September 2017. It has been updated with new pictures, tips, and video and republished in September 2025.
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