Pumpkin Chocolate Chip Cookies Recipe

Okay, universe, listen up! I have found it. The cookie that bridges the gap between summer and fall, the treat that makes your kitchen smell like a hug, and the dessert that will have your friends begging for the recipe. I am talking about Pumpkin Chocolate Chip Cookies, and I am not playing around. If you love the flavor of brown butter, you have to try my Brown Butter Pumpkin Chocolate Chip Cookies for a nutty, decadent twist.

These are not just any cookies. They are the softest, most cake-like, spiced-to-perfection pockets of joy you will ever meet. Imagine the cozy warmth of pumpkin spice holding hands with melty, rich chocolate chips. It’s a party in your mouth, and everyone’s invited!

I bake these on the first slightly crisp day of the year. It’s my personal signal that sweater weather and all the good things are here. So, tie on your apron, friend. We are about to make some magic.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: 30 minutes
• Servings: About 24 cookies

Do You Love This Recipe Too?

My obsession started years ago. I was craving something sweet but wanted that classic fall flavor. I tried a basic recipe, and it was… fine. But fine is not my style!

I went on a mission. Batch after batch, tweaking and tasting, until I landed on THIS version. The one with the perfect fluffy texture and just the right amount of spice. Now, my family demands them weekly. They are my ultimate autumn recipes hero.

Seeing someone take their first bite and their eyes light up? That’s my favorite thing. It’s pure happiness, baked into a circle.

My Shopping List for This Recipe

Gathering these ingredients is half the fun! The star, of course, is the pumpkin. Not pie filling, mind you—pure pumpkin puree. That’s our secret weapon for moisture and flavor.

Then we get the classic baking squad: flour, sugars, and eggs. The supporting actors are the warming spices and, the true MVP, chocolate chips. Let’s get into the details!

Let’s Get Your Ingredients Ready

Here’s everything you’ll need. I like to line it all up on the counter like a little ingredient army. It makes the process so smooth!

• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup pure pumpkin puree (not pie filling)
• 2 cups semi-sweet chocolate chips

Bringing This Recipe to Life (Step-by-Step)

Ready? This is where the magic happens. It’s simple, I promise. Just follow these steps and you’ll have perfect cookies. Let’s do this!

1. Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This is a non-negotiable for easy cleanup!
2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. This is your dry team. Set them aside for now.
3. In a large bowl, beat the softened butter and both sugars together. Beat them for a good 2-3 minutes until it’s super light and fluffy. This step builds the cookie’s structure!
4. Beat in the egg and vanilla extract until everything is just combined and looks creamy.
5. Now, mix in the pumpkin puree. The batter might look a little curdled—that’s totally okay! It’s the pumpkin doing its thing.
6. Gradually add your dry ingredient team to the wet ingredients. Mix on low speed until *just* combined. Do not overmix! A few flour streaks are fine.
7. With a spatula, gently fold in those glorious chocolate chips. Get them evenly distributed through that beautiful orange dough.
8. Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart. They will spread a little as they bake.
9. Bake for 12-14 minutes. You want the edges to be just set and lightly golden. The centers will look soft—that’s perfect! They firm up as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes. This is the hardest part—resisting! Then, move them to a wire rack to cool completely. Or, you know, eat one warm. I support you.

Fun Variations to Try Next Time

Once you master the classic, get creative! Here are a few of my favorite twists to keep your fall baking exciting.

Swap the chocolate chips for white chocolate chips and dried cranberries. It’s a tart and sweet combo that screams Thanksgiving. For a dedicated version of that idea, my Pumpkin White Chocolate Chip Cookies are a reader favorite.

Add a handful of chopped pecans or walnuts to the dough. The crunch with the soft cookie is incredible.

For a fun thanksgiving dessert presentation, drizzle cooled cookies with a simple maple glaze. Just mix powdered sugar with a little maple syrup and milk!

How to Store, Freeze, and Reheat

These cookies stay amazingly soft! Keep them in an airtight container at room temperature for up to 5 days. They might even get softer.

To freeze, place cooled cookies in a single layer in a freezer bag. They’ll keep for 3 months. Thaw at room temperature or pop one frozen in the microwave for 15 seconds.

Want a warm cookie anytime? Heat one in the microwave for 10-15 seconds. It’s like it just came out of the oven all over again. Magic!

NUTRITION INFORMATION

• Serving Size: 1 cookie
• Calories: ~210
• Fat: 11g
• Saturated Fat: 7g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 2g

A Quick Q&A on This Recipe

Can I use homemade pumpkin puree?

Absolutely! If you have a killer puree recipe, use it! Just make sure it’s thick and not watery. If it’s runny, strain it in a cheesecloth so your dough doesn’t get too wet.

Why are my cookies so cakey?

That’s the pumpkin! It adds so much moisture, giving them that wonderfully soft, muffin-top-like texture. It’s a feature, not a bug! If you want them flatter, try reducing the puree by a tablespoon or two.

Can I make the dough ahead of time?

You can! Cover the dough bowl and chill it for up to 48 hours. Let it sit at room temp for 20 minutes before scooping and baking. The flavors get even better!

And there you have it! My heart and soul in cookie form. This is the recipe that fills my home with laughter and the unbeatable scent of pumpkin spice every single autumn. If you’re looking for another way to use up that seasonal pumpkin, my Pumpkin Zucchini Chocolate Chip Bread is a deliciously moist and sneaky-veggie-packed treat.

I live for these moments of shared deliciousness. Baking these is about more than food; it’s about creating a little warmth and sweetness to share. Now, go preheat that oven! Your new favorite cookie awaits.

I am dying to hear how your batch turns out! Did you add nuts? Did your family go crazy for them? Please leave a comment and a rating below to let me know what you think! Happy baking, my friend!