Pumpkin Chocolate Chip Cookies Recipe

Give it up, my sweet friend! You cannot resist the temptation of these Pumpkin Chocolate Chip Cookies. I mean, come to Mama! The second that first crisp autumn breeze hits, my brain does one thing and one thing only: it screams for these cookies. If you’re looking for another incredible pumpkin cookie variation, you have to try my Brown Butter Pumpkin Chocolate Chip Cookies for a deeper, nuttier flavor.

We’re talking about the absolute holy grail of fall baking right here. It’s not just a cookie. It’s a fluffy, cakey, spiced hug in edible form. And then we chuck in a mountain of melty chocolate chips? Game over. Your kitchen is about to smell like pure happiness.

Recipe Overview

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

Do You Love This Recipe Too?

I have a full-blown obsession. It started years ago when I was desperate for a Thanksgiving dessert that wasn’t pie. Blasphemy, I know! But I needed something handheld, something I could sneak while “checking on the turkey.”

This recipe was my answer. The first batch disappeared in under five minutes. My family looked at me with chocolate-smeared faces and said, “Make more. Now.” I’ve been their pumpkin spice dealer ever since. It’s my most requested autumn recipe, and I will shout its praises from the rooftops!

My Shopping List for This Recipe

Grab your coziest sweater and let’s hit the store! The magic here comes from simple pantry staples meeting that iconic pumpkin spice vibe. The star, of course, is the pumpkin puree. It makes these cookies so incredibly moist.

Let’s Get Your Ingredients Ready

Line ’em up on the counter! This is my favorite part. Measuring everything out first makes the baking process a total breeze. No frantic searches for the vanilla!

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
1 large egg
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)

Okay, team! Preheat that oven and let’s get mixing. I promise, this is the fun part. Seeing that orange batter come together is pure joy.

Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. Trust me, it’s a cleanup lifesaver.
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. This is your dry team. Set them aside for now.
In a large bowl, beat the softened butter and both sugars together. Beat for a good 2-3 minutes until it’s light and fluffy. This step builds the cookie’s structure!
Beat in the egg and vanilla extract until just combined.
Now, mix in the pumpkin puree. The batter will look a little wet and orange. That’s perfect! That’s where the magic moisture comes from.
Gradually add your dry ingredient team to the wet ingredients. Mix on low speed until just combined. Do not overmix!
This is the best step. Fold in those glorious chocolate chips with a spatula. Get every last bit of batter coated.
Drop rounded tablespoons of dough onto your prepared sheets. Leave about 2 inches between them. They will spread a little as they bake.
Bake for 12-14 minutes. You want the edges to be just set and lightly golden. The centers will look soft. That’s the secret to a perfectly cakey cookie!
Let the cookies cool on the baking sheet for 5 minutes. This is critical! Then, move them to a wire rack to cool completely. Try not to eat them all while they’re warm… but I won’t judge if you do.

Fun Variations to Try Next Time

Once you’ve mastered the classic, it’s time to play! Here are my favorite ways to mix things up.

Swap the chocolate chips for white chocolate chips and dried cranberries. It’s a tart and sweet flavor explosion that screams autumn. For a dedicated version of this idea, check out my Pumpkin White Chocolate Chip Cookies.

Add a handful of chopped pecans or walnuts to the dough. The crunch against the soft cookie is absolutely divine.

For a fun twist, sprinkle the dough balls with a little flaky sea salt before baking. It makes the chocolate flavor pop even more!

How to Store, Freeze, and Reheat

Let’s keep these beauties fresh! Store cooled cookies in an airtight container at room temperature. They’ll stay perfect for about 4-5 days.

To freeze, place cooled cookies in a single layer in a freezer bag. They’ll keep for up to 3 months. You can also freeze the dough balls! Just bake from frozen, adding a minute or two to the bake time.

Want that fresh-from-the-oven feel? Pop a cookie in the microwave for 10-15 seconds. The chocolate gets all gooey again. It’s pure magic.

NUTRITION INFORMATION

Serving Size: 1 cookie
Calories: ~180
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 24g
Sugar: 15g
Protein: 2g

A Quick Q&A on This Recipe

My cookies are super cakey. Is that right?

YES! A thousand times yes. That’s the pumpkin puree doing its thing. It adds so much moisture, giving you a soft, pillowy texture that’s more like a little muffin top. It’s the signature of this recipe and what makes it so special.

Can I use homemade pumpkin puree?

You absolutely can! If you have a puree recipe you love, go for it. Just make sure it’s thick and not watery. If it’s runny, your dough might be too wet. Canned puree is my go-to for consistent, easy results every single time.

Why did my cookies not spread much?

This is common! Again, thank the pumpkin. The extra moisture means they hold their shape more. If you want them to spread a tiny bit more, make sure your butter is truly softened (not melted) and try gently flattening each dough ball slightly with your fingers before baking.

There you have it! My heart and soul in cookie form. This is the treat that turns an ordinary fall day into a celebration. Your house will smell amazing, and you will be the hero of any gathering. And if you’re in the mood for a delicious pumpkin bread, my Pumpkin Zucchini Chocolate Chip Bread is the perfect cozy companion to these cookies.

I live for your baking stories! I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!

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