Name: The Best Pumpkin Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp ground cinnamon; 1 tsp pumpkin pie spice; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 tsp vanilla extract; 1 cup pumpkin puree; 1 1/2 cups semi-sweet chocolate chips

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Soft, fluffy, and packed with warm fall flavors, these pumpkin chocolate chip cookies are the perfect blend of sweet pumpkin and rich chocolate. They’re everything I love about autumn baked into a single bite. Whether I’m craving a cozy treat or need something easy to whip up for a gathering, these cookies never disappoint. The Best Pumpkin Chocolate Chip Cookies

Why You’ll Love This Recipe

I love how incredibly soft and cake-like these cookies turn out, thanks to the pumpkin puree. The combination of cinnamon, nutmeg, and pumpkin spice gives each bite a comforting warmth, while the chocolate chips add a perfect balance of sweetness. These cookies come together easily and are always a crowd-pleaser—no chilling required, just mix, bake, and enjoy.

Ingredients

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

All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Pumpkin pie spice
Salt
Unsalted butter
Granulated sugar
Brown sugar
Egg
Vanilla extract
Pumpkin puree
Semi-sweet chocolate chips

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
In a separate large bowl, I cream the softened butter with both sugars until the mixture is light and fluffy.
I beat in the egg, then stir in the vanilla extract and pumpkin puree until everything is well combined.
Gradually, I mix in the dry ingredients until a soft dough forms.
I fold in the chocolate chips, making sure they’re evenly distributed.
Using a cookie scoop or spoon, I drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
I bake the cookies for about 10–12 minutes, or until the edges are lightly golden.
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies and takes roughly 30 minutes from start to finish—10 minutes to prep and 10–12 minutes to bake, with a few extra minutes to cool.

Variations

When I feel like changing things up, I sometimes add chopped walnuts or pecans for extra crunch. For a dairy-free version, I use plant-based butter and chocolate chips. If I’m craving more spice, I throw in a pinch of ground cloves or ginger. White chocolate chips also pair surprisingly well with pumpkin if I want a sweeter twist.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To keep them soft, I place a slice of bread in the container with them. For longer storage, I freeze them in a sealed bag for up to 3 months. When I want to enjoy one, I just microwave it for about 10–15 seconds to bring back that fresh-baked feel.

FAQs

How do I keep the cookies from turning out too cakey?

Pumpkin adds moisture, which can lead to a cakier texture. I make sure to measure the flour carefully and avoid overmixing the dough to maintain the right balance.

Can I use fresh pumpkin instead of canned?

Yes, I’ve used fresh pumpkin puree before, but I always make sure to strain out excess liquid so the dough doesn’t get too wet.

What kind of chocolate chips work best?

I like using semi-sweet chocolate chips because they balance well with the sweet pumpkin base, but dark or milk chocolate chips work too depending on my taste preference.

Can I make the dough ahead of time?

Absolutely. I prepare the dough, scoop it into portions, and refrigerate it for up to 2 days. I let it come to room temperature for about 10 minutes before baking.

Do I need to chill the dough?

I usually don’t, which makes this recipe super quick. But if I want a slightly thicker cookie, I chill the dough for 30 minutes before baking.

Conclusion

These pumpkin chocolate chip cookies are one of my favorite fall treats. They’re easy, cozy, and full of flavor, making them a go-to for bake sales, family get-togethers, or just satisfying a seasonal craving. Once I make a batch, they disappear fast—everyone always wants more.

The Best Pumpkin Chocolate Chip Cookies