Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are the ultimate fall treat, right up there with my pumpkin pie. Filled with cozy pumpkin spice and chocolate chips in every bite, they're the perfect balance of sweet and spiced. They're incredibly soft and moist, and they somehow taste even better the next day.

I love these pumpkin chocolate chip cookies for so many reasons. They're easy to whip up, don't require a mixer, and make your whole kitchen smell like pumpkin spice heaven. This recipe makes irresistibly moist cookies thanks to the roasted pumpkin purée, and it tastes way better than anything you'll buy at your grocery store.

I'm totally obsessed with all things pumpkin spice, and this recipe is a must for your fall baking lineup. For more pumpkin recipes, try my Pumpkin Spice Cake, Pumpkin Chocolate Chip Bread, and Pumpkin Cheesecake Bars for the ultimate fall treat spread. There's just something about baking with pumpkin and warm spices that makes the whole season feel cozy and magical!

Pumpkin Chocolate Chip Cookie Ingredients

Luckily, everything you need to make these cookies you probably already have in your pantry! You don't even need a mixer. There's no egg in this recipe. The pumpkin does that job.

• Unsalted Butter: Using melted butter gives these cookies a rich, chewy texture. If you only have salted butter, reduce the added salt in the recipe by half.
• Brown Sugar & Granulated Sugar: The mix of both sugars adds a depth of flavor and chewiness. You can use all brown sugar for a softer, richer cookie or all granulated sugar for a slightly crispier edge.
• Pumpkin Purée: Be sure to use pure pumpkin purée and not pumpkin pie filling. You can substitute homemade pumpkin purée, just make sure to blot or cook it down to remove excess moisture.
• All-Purpose Flour: Regular all-purpose flour works best, but you can substitute a 1:1 gluten-free flour blend if needed.
• Pumpkin Pie Spice & Cinnamon: These warm spices give these cookies their cozy flavor. If you don't have pumpkin pie spice, make your own blend with cinnamon, nutmeg, ginger, and cloves.
• Baking Powder & Baking Soda: This combo helps the cookies rise just enough while staying soft and chewy. Double-check they're fresh for the best results.
• Semi-Sweet Chocolate Chips: Semi-sweet balances the sweetness perfectly, but feel free to mix in milk, white, or dark chocolate chips.
• Vanilla Extract: Pure vanilla extract enhances the pumpkin and spice flavors. You can substitute maple extract for a fall-inspired flavor variation.

How To Make Pumpkin Chocolate Chip Cookies Step-By-Step

Pumpkin puree has a lot of water content, which can make your cookies spread. Make sure to blot out extra water with a paper towel or cook your pumpkin puree as described below before making your cookies.

1. Reduce moisture from pumpkin purée: Add the pumpkin purée to a saucepan and cook over medium heat for 5 to 6 minutes, stirring often, to remove excess moisture. Let it cool slightly before using.

2. Mix wet ingredients: In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until no brown sugar lumps remain. Whisk in the vanilla extract and cooled pumpkin purée until smooth. Set aside.

3. Combine dry ingredients: In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.

4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula until just combined. The dough will be soft. Fold in the chocolate chips as best you can, they may not stick well due to the melted butter, but that's okay.

PRO TIP: The chocolate chips may not stick well because of the melted butter, but that's okay.

5. Chill the dough: Cover the cookie dough and refrigerate for at least 30 minutes or up to 3 days. Chilling is essential to help the dough firm up and prevent the cookies from spreading too much.

6. Preheat the oven and scoop: When ready to bake, preheat your oven to 350º F and line two large baking sheets with parchment paper or silicone baking mats. Scoop about 1.5 Tablespoons of dough per cookie and roll each portion into a ball.

7. Arrange on the baking sheets: Arrange dough balls 3 inches apart on the baking sheets.

8. Flatten the tops: Use the back of a spoon or bottom of a cup to slightly flatten the tops, this helps them spread properly.

9. Bake the cookies: Bake for 11 to 12 minutes, or until the edges appear set. The centers will look soft and slightly underbaked, this is perfect. Remove cookies from the oven. If they didn't spread much, gently flatten them again with the back of a spoon. For a bakery-style look, press a few extra chocolate chips into the tops while warm.

10. Cool and serve: Let cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack. The flavor and texture improve as they cool, becoming chewier and more flavorful. They're even better the next day!

PRO TIP: For a bakery-style look, press a few extra chocolate chips into the tops while the cookies are still warm.

Common Pumpkin Chocolate Chip Cookie Problems To Avoid

• Cakey cookies: Pumpkin purée has a lot of water in it. Cook it down for 5 to 6 minutes or blot it with paper towels before you make the dough.
• Cookies didn't spread: Pumpkin makes the dough thicker. Flatten the dough balls slightly before baking, or flatten the cookies right after they come out of the oven.
• Cookies spread too much: Chill the dough for at least 30 minutes so the butter can firm up.
• Using pumpkin pie filling: Use pure pumpkin purée. Pumpkin pie filling already has sugar and spices in it.
• Old baking powder or baking soda: Double-check they are fresh so the cookies rise just enough.
• Overbaking: Pull them when the edges look set. The centers will look soft and slightly underbaked, and that is perfect.

Final Thoughts

There's just something about baking with pumpkin and warm spices that makes the whole season feel cozy. These cookies are easy to whip up, you don't need a mixer, and they somehow taste even better the next day. Don't skip cooking down the pumpkin and you'll get soft, chewy cookies every time.

Make This Recipe Your Own

• Switch up the sugar: Use all brown sugar for a softer, richer cookie or all granulated sugar for a slightly crispier edge.
• Different chocolate: Mix in milk, white, or dark chocolate chips.
• Maple flavor: Swap the vanilla extract for maple extract.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Salted butter: If you only have salted butter, reduce the added salt by half.
• Double the batch: Double all of the ingredients and chill the dough a little longer, about 45 minutes.

Pumpkin Chocolate Chip Cookie FAQs

More Pumpkin Recipes To Try

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