Name: Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; ¾ cup unsalted butter, room temperature; ½ cup brown sugar; 1 cup granulated sugar; 1 tablespoon vanilla extract; 2½ cups all‑purpose flour; 1 tablespoon cornstarch; 1 teaspoon baking soda; ½ teaspoon salt; 2 teaspoons pumpkin pie spice; 1½ cups semi‑sweet chocolate chips

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These pumpkin chocolate chip cookies are soft, chewy, and packed with rich autumn flavors. The combination of cozy pumpkin spice and melty chocolate chips makes each bite incredibly satisfying. Whether I’m baking for a gathering or just treating myself, this cookie recipe always delivers comfort and deliciousness. Pumpkin Chocolate Chip Cookies

Why You’ll Love This Recipe

I love how these cookies offer the perfect balance of spiced pumpkin and sweet chocolate. Cooking down the pumpkin puree intensifies its flavor while reducing excess moisture, giving the cookies a dense, chewy texture instead of cakiness. Freezing the dough before baking keeps them from spreading too much and helps create those bakery-style cookie domes. And by day three or four, the pumpkin flavor is even more pronounced—if I can make them last that long.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin puree
¾ cup unsalted butter, room temperature
½ cup brown sugar
1 cup granulated sugar
1 tablespoon vanilla extract
2½ cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1½ cups semi-sweet chocolate chips

directions

I start by cooking the pumpkin puree in a small saucepan over medium heat for about 10 minutes, stirring frequently, until it reduces to about ⅔–¾ cup. Then I let it cool completely.
Next, I cream together the butter, brown sugar, and granulated sugar until smooth.
Once the pumpkin puree is cool, I beat it into the sugar mixture along with the vanilla extract.
In another bowl, I whisk together the flour, cornstarch, baking soda, salt, and pumpkin pie spice.
I slowly add the dry ingredients into the wet mixture, stirring until just combined, then fold in the chocolate chips.
I scoop about 2 tablespoons of dough and roll them into balls, place them on a baking sheet, and cover with plastic wrap. I usually freeze them for at least 30 minutes (or refrigerate for an hour).
While the dough chills, I preheat the oven to 350 °F (175 °C). If I want flatter cookies, I gently press down the dough balls just before baking.
I bake them for 10–12 minutes and, if I want them extra pretty, I press a few more chocolate chips on top right after taking them out.
I let the cookies cool on the sheet for a few minutes before transferring them to a rack. Once cooled, I store them in an airtight container.

Servings and timing

This recipe makes about 24 cookies.

Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: About 20 minutes, plus chilling time (30 minutes or more)

Variations

I sometimes use white chocolate chips or dark chocolate chunks for a different flavor profile.
A handful of chopped pecans or walnuts adds a great crunch.
If I’m feeling extra indulgent, I sandwich two cookies with cream cheese frosting for a whoopie pie-style treat.
I’ve also tried adding a teaspoon of espresso powder—it really enhances the chocolate flavor.

storage/reheating

I keep the cookies in an airtight container at room temperature for up to 1 week. They actually taste even better after a day or two as the flavors continue to develop.
To freeze the dough, I freeze the rolled balls on a tray, then transfer them to a zip-top bag. They bake beautifully straight from frozen—just add 1–2 extra minutes.
If I have leftover baked cookies, I warm them for 10–15 seconds in the microwave to bring back that fresh-from-the-oven texture.

FAQs

How do I make sure my cookies don’t turn out cakey?

Reducing the pumpkin puree on the stovetop is key—it removes excess moisture and prevents cakiness. I also make sure not to overmix the dough.

Can I make these cookies ahead of time?

Absolutely. I often freeze the dough balls and bake them as needed. They’re perfect for prepping ahead for holidays or events.

What’s the best way to measure flour for this recipe?

I like to spoon the flour into the measuring cup and level it off with a knife—this keeps me from packing in too much and drying out the dough.

Can I make these cookies gluten-free?

Yes, I swap the all-purpose flour for a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum for structure.

Do I need to chill the dough?

Yes, chilling or freezing helps the cookies hold their shape while baking and enhances the chewy texture.

Conclusion

These pumpkin chocolate chip cookies are everything I want in a fall treat—warm spices, gooey chocolate, and a chewy, soft center. They’re simple to make and even easier to eat. Whether I’m baking them for a crowd or savoring a batch on my own, they never disappoint.