Pumpkin Chocolate Chip Cookies

Fall is calling with these yummy pumpkin chocolate chip cookies you’re going to love! They come out soft, chewy, and perfectly balanced with that cozy pumpkin and melty chocolate combo. Whether you’re grabbing one with your morning coffee or sharing at a neighborhood bake sale or church potluck, these cookies will make everyone smile.

Honestly, who can say no to an easy Fall cookie recipe like these chocolate chip pumpkin cookies? If you’re into soft, chewy cookies that pack a punch of pumpkin goodness, this recipe is just for you — simple and seriously satisfying.

• SIMPLE INGREDIENTS – You likely have most of what you need right in your pantry and fridge. Plus, pumpkin puree and pumpkin pie spice are easy to find year-round in most grocery stores, so no special shopping trips needed!
• PUMPKIN FLAVOR – These cookies are delightfully soft and chewy, bursting with warm pumpkin and spice flavors.
• FOOL PROOF – Just mix everything up, scoop the dough, and bake. No fuss, no stress.

Imagine your kitchen filled with cozy smells of pumpkin and warm spices, with little bites of soft, melty chocolate — that’s exactly what you get with these pumpkin chocolate chip cookies. They blend tender pumpkin puree and pumpkin pie spice into a dough that’s super easy to whip up from simple ingredients you probably already have on hand.

This post gives you everything you need to bake with confidence: a clear recipe card with ingredient quantities and nutrition info at the bottom, step-by-step photos to guide you, easy instructions, and tips to nail that perfect soft-chewy cookie texture. Plus, I’ll share mix-in ideas, substitutions for different diets, storage and make-ahead secrets, and answers to all the common questions you might have.

• Time & yield: About 15 minutes to prep and 10 minutes to bake (25 minutes total), and you’ll get roughly 50 tasty cookies if you scoop 1 tablespoon each.
• Skill level: Totally foolproof — there’s no way to mess these up.
• Great for: Coffee breaks, bake sales, school events, church gatherings, or just a sweet little Fall treat to enjoy at home.

Key Ingredients

• 2 ½ cups all-purpose flour
• 1 Tbsp pumpkin pie spice
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter – softened to room temperature
• ½ cup brown sugar
• ¾ cup granulated sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups chocolate chips

How to Make Them

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined.
3. Cream softened unsalted butter with brown sugar and granulated sugar using a hand mixer until light and fluffy.
4. Mix in pumpkin puree, the large egg, and vanilla extract until smooth and combined.
5. Slowly add the dry flour mixture to the wet ingredients and mix just until the batter is smooth, avoiding overmixing.
6. Gently fold in the chocolate chips until evenly distributed.
7. Scoop about 1 tablespoon of dough per cookie onto the prepared baking sheets, spacing about 2 inches apart; press a few extra chocolate chips onto the tops if desired.

8. Bake for 10 to 12 minutes until set (about 10 minutes for softer, chewier cookies); repeat baking with remaining dough as needed.

   

9. Let cookies cool briefly on the baking sheet, then transfer to a wire rack to cool completely.

Tips for Perfect Cookies

• For pretty presentation, press a few chocolate chips onto the tops of the dough balls right before baking.
• Avoid overmixing your dough. Stir just until combined to keep cookies tender and avoid a dense texture.
• Seriously, don’t use canned pumpkin pie filling—always grab plain canned pumpkin puree for best results and flavor.
• If you like bigger cookies, use 1 ½ tablespoons of dough per cookie and keep a close eye on baking time.

• Using a cookie scoop makes portioning the dough quick and mess-free.

These soft, chewy pumpkin chocolate chip cookies are moist, flavorful, and totally irresistible. They hit the spot perfectly when that pumpkin craving strikes, and they come together in no time. Prefer them without chocolate chips? Try our Chewy Pumpkin Cookies. Bake a batch for your next Fall gathering, or add Spooky Halloween Cookies to the dessert table, and watch them disappear fast!

Notes

• For a pretty touch, press extra chocolate chips onto the cookies right before baking so they peek out on top.
• Make sure to use canned pumpkin puree, not canned pie filling — the filling has extra sugar and spices that will change the texture and taste.
• If you want bigger cookies, scoop 1.5 tablespoons of dough per cookie and adjust baking time accordingly.

Creative Mix-Ins & Swaps

• Switch up your chocolate chips! Milk chocolate, dark chocolate, or mini chips all work great and change the flavor and texture slightly. White chocolate chips are a fun twist with pumpkin too.
• Love nuts? Fold in 1 cup of chopped pecans or walnuts for some crunch. Toasting your nuts before adding them amps up the flavor even more.
• Want more spice? Add ½ teaspoon cinnamon or an extra ¼ teaspoon pumpkin pie spice for deeper warmth. Or try ½ teaspoon ground ginger for a fresh, bright note.
• Swap half the chocolate chips for dried fruit like ¾ cup cranberries or chopped dates for a sweet-tart surprise.
• Try brown butter! Melt and brown your butter, cool it until warm (not solid), then use it instead of softened butter for a rich, nutty caramel flavor. The dough might be a little looser but so worth it.
• If you’re dairy-free or vegan, use a dairy-free stick butter substitute and swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes). The texture changes a bit but the cookies still turn out delicious.
• Gluten-free? Use a 1:1 gluten-free flour blend that includes xanthan gum. Measure as you would all-purpose flour, but watch baking time carefully — it may need slightly longer or shorter.
• For a finishing touch, drizzle cooled cookies with melted white chocolate or sprinkle a bit of cinnamon sugar on top. For an extra treat, add a small dollop of caramel cream cheese frosting on cooled cookies.
• Make them bigger! Scooping 1.5 or 2 tablespoons of dough per cookie gives you larger cookies; just add 1–3 more minutes of baking time and keep an eye on them so they stay soft.

Storage and Freezing

Got leftovers? No problem! These pumpkin chocolate chip cookies store well at room temp, in the fridge, or frozen. Here’s how I like to keep mine fresh:

• COUNTER – Keep them in an airtight container at room temperature for up to 3 days. After that, they start to lose their soft texture and get a little stale.
• REFRIGERATE – Store cookies wrapped or in a sealed container in the fridge for up to a week if you want to stretch their life.
• FREEZE – This is my favorite way because these cookies freeze beautifully! Toss them into a freezer bag and store for up to 3 months.
• TO THAW – Take frozen cookies out and let them sit 15 minutes at room temperature. My family often enjoys them straight from the freezer—cold cookies can be surprisingly good!

Frequently Asked Questions

• Can I use canned pumpkin pie filling instead of pumpkin puree?

  It’s best to avoid canned pumpkin pie filling because it has added sugar and spices that affect texture and flavor. Stick with plain canned pumpkin puree or homemade pumpkin puree you make yourself for the truest taste.

• Can I use fresh pumpkin?

  Absolutely! Roast fresh pumpkin or simmer it, then puree it until smooth. Just be sure to drain off any extra liquid to match the thickness of canned pumpkin. Use the same amount in your recipe.

• How should I store the dough and finished cookies?

  You can keep the dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days, or freeze it for up to 3 months. For baked cookies, store at room temperature in an airtight container for 3 days, refrigerate up to a week, or freeze for up to 3 months.

• How do I get soft, chewy cookies instead of cakey ones?

  The key is to not overmix your dough, bake just until set (around 10 minutes), and follow the sugar ratios in the recipe that balance moisture and chewiness. Slightly underbaking and gentle mixing help keep cookies tender and chewy — for more technique tips, see our soft and chewy chocolate chip cookies guide.

• Why did my cookies spread too much?

  This can happen if your butter was too warm or your dough too soft, or if you used too little flour. Try chilling your dough for 15 to 30 minutes before baking, measure flour properly by spooning and leveling, or chill shaped dough balls briefly on the pan to help control spreading.

• Can I reduce the sugar?

  You can reduce the granulated sugar a little — about ¼ cup less is okay. Just keep the brown sugar the same because it helps keep the cookies moist and chewy. Reducing sugar too much changes texture and browning.

• How long do I bake them and how many does the recipe make?

  Bake at 375°F for 10 to 12 minutes. Ten minutes will give you softer, chewier cookies. Using 1 tablespoon scoops, this recipe makes about 50 cookies.

• How do I warm up frozen cookies?

  Simply let frozen cookies thaw on the counter for 15 minutes or freshen them by warming in a 300°F oven for 4 to 6 minutes. This helps restore softness and that just-baked feel.