These pumpkin chocolate chip cookies are soft, chewy, and filled with warm fall spices and rich chocolate chips. Made with real pumpkin puree, brown sugar, cinnamon, and cozy spices, they are an easy homemade treat for fall baking.
The pumpkin adds a soft texture and delicious seasonal flavor, while the chocolate chips make every bite extra indulgent.
These cookies are perfect for fall parties, Thanksgiving gatherings, holiday baking, or simply enjoying with a warm cup of coffee or milk.
Why You’ll Love These Pumpkin Chocolate Chip Cookies
- Soft and tender homemade cookies
- Made with real pumpkin puree
- Filled with chocolate chips
- Full of warm fall spices
- Easy to make at home
- Perfect for fall baking
- Great for Thanksgiving and holiday gatherings
- No complicated ingredients required
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Important: Use plain pumpkin puree, not pumpkin pie filling.
How to Make Pumpkin Chocolate Chip Cookies
1. Preheat the Oven
Preheat your oven to 350°F.
Line a baking sheet with parchment paper.
Set aside.
2. Cream the Butter and Sugars
Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl.
Beat until the mixture becomes smooth and creamy.
This step helps create a soft and evenly textured cookie dough.
3. Add Pumpkin and Wet Ingredients
Add the pumpkin puree, egg, and vanilla extract.
Mix until fully combined.
The mixture should look smooth and creamy with a light orange color.
4. Mix the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking soda
- Ground cinnamon
- Pumpkin pie spice
- Salt
Whisk until the spices and leavening ingredients are evenly distributed.
5. Combine the Cookie Dough
Gradually add the dry ingredients to the pumpkin mixture.
Mix gently until a soft cookie dough forms.
Avoid overmixing.
The dough may be softer than traditional chocolate chip cookie dough because of the pumpkin puree.
6. Add the Chocolate Chips
Fold the chocolate chips into the cookie dough.
Make sure they are evenly distributed throughout the mixture.
Reserve a small handful of chocolate chips if you would like to press a few onto the tops of the cookies before baking.
7. Scoop the Cookies
Use a cookie scoop or spoon to place portions of dough onto the prepared baking sheet.
Leave space between each cookie.
For more evenly sized cookies, use approximately 2 tablespoons of dough for each cookie.
8. Bake the Cookies
Bake for approximately 10–13 minutes.
The edges should look set while the centers remain soft.
Avoid overbaking, as the cookies may become dry.
9. Cool the Cookies
Allow the cookies to cool on the baking sheet for approximately 5 minutes.
Transfer them to a wire rack to cool completely.
Serve warm or at room temperature.
Tips for the Best Pumpkin Chocolate Chip Cookies
Use Pumpkin Puree
Use plain pumpkin puree for this recipe.
Pumpkin pie filling contains added sugar and spices that can change the flavor and texture.
Don’t Overmix the Dough
Mix the cookie dough only until the ingredients are combined.
Overmixing can affect the final texture.
Use Softened Butter
Softened butter blends more easily with the sugars.
Avoid using completely melted butter unless the recipe specifically calls for it.
Measure the Flour Carefully
Too much flour can make the cookies dry.
For best results, spoon flour into the measuring cup and level it rather than packing it tightly.
Don’t Overbake
Pumpkin cookies should remain soft.
Remove them when the edges are set and the centers still look slightly soft.
They will continue to firm up while cooling.
Easy Variations
Pumpkin White Chocolate Chip Cookies
Replace the semi-sweet chocolate chips with white chocolate chips.
The sweet and creamy flavor pairs well with pumpkin and cinnamon.
Pumpkin Chocolate Pecan Cookies
Add approximately 1/2 cup chopped pecans to the dough along with the chocolate chips.
This adds a crunchy texture.
Pumpkin Oatmeal Chocolate Chip Cookies
Replace a portion of the flour with rolled oats.
This variation may require slight adjustments to the ingredients.
Pumpkin Spice Chocolate Chip Cookies
Add extra pumpkin pie spice for a stronger spiced flavor.
Start with a small amount and adjust based on taste preference.
Double Chocolate Pumpkin Cookies
Add a few tablespoons of unsweetened cocoa powder and use chocolate chips for a richer chocolate flavor.
Adjust the flour slightly if needed to maintain the dough consistency.
Can I Make Pumpkin Chocolate Chip Cookie Dough Ahead of Time?
Yes.
Prepare the cookie dough and store it in an airtight container in the refrigerator.
For best results, bake within approximately 24 hours.
Allow the dough to sit briefly at room temperature if it becomes too firm to scoop easily.
How Do I Store Pumpkin Chocolate Chip Cookies?
Allow the cookies to cool completely.
Store them in an airtight container at room temperature for approximately 2–3 days.
For longer storage, refrigerate them.
Can I Freeze Pumpkin Chocolate Chip Cookies?
Yes.
Allow the baked cookies to cool completely.
Place them in a freezer-safe container or bag.
For best quality, freeze for up to approximately 2 months.
Thaw at room temperature before serving.
You can also freeze portions of unbaked cookie dough for later baking.
Why Are My Pumpkin Cookies Too Soft?
Pumpkin puree adds moisture to the cookie dough, creating a softer texture.
If the cookies seem too soft, make sure they are baked until the edges are fully set.
Allow them to cool completely before evaluating the final texture.
Why Did My Cookies Spread Too Much?
Cookies may spread excessively when:
- Butter is too warm
- Too much pumpkin puree is used
- The baking sheet is warm
- The flour measurement is too low
Measure ingredients carefully and use room-temperature softened butter rather than melted butter.
What to Serve with Pumpkin Chocolate Chip Cookies
These cookies are delicious with:
- Hot coffee
- Tea
- Hot chocolate
- Cold milk
- Vanilla ice cream
- Warm apple cider
They are also perfect for fall parties, Thanksgiving dessert tables, and holiday cookie trays.
Recipe Card
Pumpkin Chocolate Chip Cookies
Prep Time: 15 minutes
Bake Time: 10–13 minutes
Total Time: About 30 minutes
Servings: Approximately 20 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Beat softened butter, brown sugar, and granulated sugar until creamy.
- Add pumpkin puree, egg, and vanilla.
- Whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture.
- Mix gently until cookie dough forms.
- Fold in chocolate chips.
- Scoop approximately 2 tablespoons of dough for each cookie.
- Place dough portions onto the prepared baking sheet.
- Bake for 10–13 minutes until edges are set.
- Cool for 5 minutes on the baking sheet.
- Transfer to a wire rack and cool completely.
Storage: Store in an airtight container for approximately 2–3 days or freeze for up to 2 months.