Pumpkin Chocolate Chip Cookies Recipe

This pumpkin chocolate chip cookies recipe starts with one full cup of canned pumpkin puree, which is what keeps every bite soft instead of crisp. Semi-sweet chocolate chips and a mix of cinnamon and pumpkin pie spice run through the dough, so the flavor stays warm instead of one-note.

The batter is thick enough to scoop straight onto the pan, no rolling or chilling required. It bakes in just 12 minutes at 350°F (175°C), and one batch makes twenty-four cookies.

Because pumpkin puree adds so much moisture, these turn out closer to a soft, cake-like cookie than a crisp one. That texture is what most people expect when they look up this exact recipe, rather than a drier spice cookie.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes
Servings	24 cookies
Difficulty Level	Easy

A similar cool-weather bake worth trying is the Pumpkin Pie Recipe, which leans on the same canned pumpkin base.

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Why You’ll Love This Pumpkin Chocolate Chip Cookies Recipe

These cookies land somewhere between a spice cookie and a small pumpkin cake, and the chocolate chips keep every bite from tasting purely of spice. One bowl and one pan is all you need to get from mixing to cooling rack.

• Soft, cake-like texture. The canned pumpkin adds moisture that a standard chocolate chip cookie doesn’t have, so the crumb stays tender for days.
• No chilling required. The dough is ready to scoop and bake right away, which is not true of most cookie doughs that use this much butter.
• Balanced spice. Cinnamon and pumpkin pie spice are used in small amounts so the pumpkin and chocolate flavors still lead.
• One-bowl mixing. Wet ingredients and dry ingredients each come together in their own bowl before combining, which keeps cleanup minimal.
• Freezer-friendly dough. The scooped dough balls freeze well, so you can bake a few at a time instead of the full batch.
• Kid-friendly flavor. The chocolate chips make this an easier sell to kids than a plain spiced pumpkin cookie.

You might also enjoy: Pumpkin Snickerdoodle Cookies

Ingredients

Everything here is either a pantry staple or something you can find in the baking aisle. The pumpkin puree should be plain canned pumpkin, not pumpkin pie filling, since the filling already has added sugar and spices mixed in.

• 2 cups (240g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 1 cup (245g) canned pumpkin puree
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups (340g) semi-sweet chocolate chips
• 1/2 cup (60g) chopped walnuts, optional

For another take on this flavor combination, see Old Fashioned Pumpkin Bread.

Kitchen Equipment Needed

Nothing here is specialized. If you bake often, a few upgrades below make the process faster and more consistent.

• Large mixing bowls
• Hand mixer or stand mixer
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (medium, about 2 tablespoons)
• Measuring cups and spoons
• Wire cooling rack
• Rubber spatula

You might also enjoy: Pumpkin Oatmeal Cookies

Recommended Products for This Recipe

These are products I reach for specifically because of problems they solve in this exact recipe, not general baking favorites.

1. OXO Medium Cookie Scoop

Scooping pumpkin cookie dough by hand leads to uneven sizes, which means some cookies finish baking before others. A spring-loaded scoop keeps every ball close to the same weight, so the whole tray comes out done at the same time.

Get it on Amazon

2. USA Pan Aluminized Steel Baking Sheet

Thin, dark baking sheets brown the bottoms of these cookies faster than the centers set, which is a common complaint with pumpkin cookies specifically because the dough is so moist. A heavier aluminized sheet spreads heat more evenly so the bottoms don’t scorch before the middle is done.

Get it on Amazon

3. Libby’s 100% Pure Pumpkin

Some canned pumpkin brands are noticeably wetter than others, which throws off the dough’s consistency and can make the cookies spread too much. This brand has a thicker, more consistent texture can to can, so the recipe behaves the same way every time.

Get it on Amazon

4. Ghirardelli Semi-Sweet Chocolate Chips

Cheaper chocolate chips can taste waxy against the spiced pumpkin base, since there’s less real cocoa butter to balance the sweetness. This brand melts a little softer in the oven and keeps its shape better than store-brand chips, which means less bleeding into the dough.

Get it on Amazon

5. Airtight Glass Storage Containers

Pumpkin cookies lose their softness fast if they’re left uncovered, since the extra moisture in the dough evaporates quickly. A container with a tight seal keeps them soft for the full week instead of drying out after a day or two.

Get it on Amazon

Read Also: Healthy Chocolate Chip Cookies Recipe

Step-by-Step Instructions: How to Make Pumpkin Chocolate Chip Cookies

Follow these steps in order and the dough should be ready to bake in under 15 minutes.

1. Preheat the Oven and Prep the Pans

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper or silicone baking mats.
• Set the sheets aside while you make the dough.

2. Whisk the Dry Ingredients

• In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
• Whisk for about 20 seconds so the leaveners and spices are evenly distributed.
• Set the bowl aside.

3. Cream the Butter and Sugars

• In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer on medium speed for 2 minutes, until the mixture looks pale and fluffy.
• Scrape down the sides of the bowl with a rubber spatula halfway through.

4. Add the Pumpkin, Egg, and Vanilla

• Add the canned pumpkin puree, egg, and vanilla extract to the butter mixture.
• Beat on medium speed for 1 minute, until fully combined. The mixture will look slightly curdled at this stage, which is normal because of the pumpkin’s water content.

5. Combine Wet and Dry Ingredients

• Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed after each addition.
• Mix only until no streaks of flour remain. Overmixing at this stage is what makes cookies tough instead of soft.

6. Fold in the Chocolate Chips

• Add the chocolate chips (and walnuts, if using) to the dough.
• Fold them in by hand with the rubber spatula until evenly distributed throughout the dough.

7. Scoop the Dough

• Use a medium cookie scoop to portion the dough into balls, about 2 tablespoons each.
• Place the dough balls on the prepared baking sheets, spacing them 2 inches (5cm) apart. This dough spreads less than a standard cookie dough, so slightly closer spacing is fine.

8. Bake the Cookies

• Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges look set and the centers still look slightly underdone.
• The cookies will continue to firm up as they cool, so pulling them a minute early keeps them from drying out.

9. Cool on the Pan, Then Transfer

• Let the cookies rest on the baking sheet for 5 minutes. They are too soft to move directly from the oven and will fall apart if handled too soon.
• Transfer the cookies to a wire cooling rack to finish cooling completely before storing.

For another take on this flavor combination, see Pumpkin Roll.

Tips for The Best Pumpkin Chocolate Chip Cookies

A few small adjustments make the difference between a cookie that spreads flat and one that holds its shape and stays soft.

• Blot the pumpkin puree. Press a paper towel against the puree for a minute before measuring to pull out excess water, which helps the cookies hold their shape better in the oven.
• Don’t skip the resting time on the pan. These cookies are structurally soft right out of the oven, and moving them too soon will tear the bottoms.
• Measure flour by weight if you can. Scooping flour directly from the bag packs it down and can add up to 20% more flour than intended, which makes cookies dry and cakey in the wrong way.
• Use room-temperature butter, not melted. Melted butter changes the texture entirely and can make the dough too soft to hold its shape when scooped.
• Rotate the pan halfway through baking if your oven runs hot on one side, to keep the browning even.
• I’ve found that chilling the scooped dough balls for 10 minutes before baking helps them hold a slightly rounder shape, though it isn’t required.
• Add a flaky salt finish. A light sprinkle of flaky sea salt on top right after baking sharpens the pumpkin spice flavor.

You might also enjoy: Pumpkin Bars

What to Serve with Pumpkin Chocolate Chip Cookies

These cookies work well as an afternoon snack or a lighter dessert after a fall dinner, and they pair naturally with warm drinks because of the spice in the dough.

• A mug of Hot Chocolate
• Warm Mulled Apple Cider
• A scoop of vanilla ice cream sandwiched between two cookies
• Cold whole milk, for dunking
• A cup of black coffee to balance the sweetness
• Vanilla chai tea
• A cheese board with sharp cheddar, for a sweet-and-savory pairing at a fall gathering
• Fresh whipped cream, spooned on top while the cookies are still slightly warm

For more recipes in this style, check out Pumpkin Cheesecake.

Variations of Pumpkin Chocolate Chip Cookies

The base dough is forgiving enough to swap ingredients without changing the method.

• White chocolate chips: Swap the semi-sweet chips for white chocolate for a sweeter, less bitter contrast against the spice.
• Cream cheese glaze: Whisk powdered sugar, a little milk, and a spoonful of softened cream cheese together and drizzle it over cooled cookies for a pumpkin-roll-style finish.
• Extra spice: Add 1/4 teaspoon each of ground ginger and ground cloves for a stronger spice profile closer to a gingerbread cookie.
• Nutty version: Stir in 1/2 cup chopped pecans along with, or instead of, the walnuts.
• Oatmeal add-in: Fold in 1/2 cup old-fashioned oats for a heartier, slightly chewier texture.
• Mini chocolate chips: Use mini chips instead of regular size for more even chocolate distribution in every bite.
• Browned butter version: Brown the butter first and let it cool before creaming it with the sugars, for a nuttier, deeper flavor base.

A similar approach works in Fall Muffin Recipes if you want more fall baking ideas beyond cookies.

Storage and Reheating

Because of the pumpkin puree, these cookies hold moisture differently than a standard chocolate chip cookie and need slightly different storage care.

• Room temperature: Store in an airtight container for up to 5 days. A layer of paper towel above and below the cookies helps absorb extra moisture and keeps them from turning soggy.
• Refrigerator: Store for up to 10 days if you prefer a firmer texture, though this isn’t necessary for food safety.
• Freezer (baked cookies): Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
• Freezer (raw dough): Freeze scooped dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes to the bake time.
• Reheating: Warm cookies for 10 seconds in the microwave to bring back a fresh-baked texture, especially after refrigerating.

Read Also: Pumpkin French Toast

Nutritional Facts

Nutrition Per Cookie (approximate)
Calories	155 kcal
Total Fat	7g
Saturated Fat	4g
Carbohydrates	21g
Sugar	14g
Fiber	1g
Protein	2g
Sodium	95mg

Values are estimates based on standard ingredient brands and will vary depending on exact products used.

A related recipe is Pumpkin Overnight Oats.

Health Benefits of Key Ingredients

The pumpkin and spices in this recipe do bring some nutritional value along with the flavor, even in a dessert.

• Pumpkin puree: High in vitamin A and fiber, and it’s what keeps these cookies lower in added fat than a version using more butter.
• Cinnamon: Contains antioxidant compounds and has been studied for its role in supporting stable blood sugar levels.
• Eggs: Provide protein and choline, which supports the structure of the dough as well as nutrition.
• Walnuts (if used): A source of omega-3 fatty acids and add a small amount of fiber and protein per serving.
• Dark or semi-sweet chocolate chips: Contain small amounts of iron and antioxidant compounds compared to milk chocolate.

A related recipe is Pumpkin Spice Latte, which uses several of the same warming spices.

FAQs About Pumpkin Chocolate Chip Cookies

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh roasted and pureed pumpkin can work, but it holds more water than canned puree. Straining it through a cheesecloth or paper towel for at least 30 minutes first will help the cookies hold their shape the same way canned puree does.

2. Why did my pumpkin cookies turn out more like cake than cookies?

This is expected with pumpkin cookies because the puree adds a lot of moisture to the dough. If you want a slightly denser result, blotting the pumpkin puree before measuring and slightly reducing the amount by a tablespoon or two will help.

3. Can I freeze the baked cookies?

Yes, baked cookies freeze well for up to 3 months in a sealed freezer bag. Let them thaw at room temperature for about 20 minutes before eating.

4. Do I need to chill the dough before baking?

No, this dough is meant to be scooped and baked right away. Chilling it briefly for about 10 minutes can help the cookies hold a slightly rounder shape, but it isn’t required for the recipe to work.

5. Can I substitute pumpkin pie filling for pumpkin puree?

No, pumpkin pie filling already contains added sugar and spices, which will throw off both the sweetness and the texture of the dough. Always use plain canned pumpkin puree for this recipe.

6. Why are my cookies spreading too much?

This usually happens when the butter is too soft or melted, or when the pumpkin puree is unusually watery. Using room-temperature (not melted) butter and blotting excess moisture from the pumpkin puree both help the dough hold its shape.

For more recipes in this style, check out Pumpkin Waffles.

Final Thoughts

This pumpkin chocolate chip cookies recipe is one worth keeping on hand once the weather turns cooler. The dough comes together fast, and the payoff is a soft, spiced cookie that doesn’t taste like pumpkin spice alone.

Give it a try this week and let me know in the comments how yours turned out. If you make any of the variations above, I’d love to hear which one became your favorite.

Recommended:

• Pumpkin Cookies
• Oatmeal Cookies
• Peanut Butter Cookies
• Sugar Cookies
• No Bake Cookies
• Gingerbread Cookies
• Chocolate Chip Bread
• Fall Bread Recipes
• Fall Dinner Recipes
• Vegan Fall Recipes