Name: Recipe "Pumpkin Chocolate Chip Cookies"
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Ingredients: 3 cup all-purpose flour; 0.75 tsp salt; 0.5 tsp baking soda; 0.5 tsp baking powder; 1 tsp ground cinnamon; 0.5 tsp ground nutmeg; 0.5 tsp ground ginger; 0.25 tsp ground cloves; 1 cup butter (room temperature); 0.75 cup brown sugar; 1 cup granulated sugar; 1 large egg; 2 tsp vanilla extract; 1 cup pumpkin puree; 2 cup chocolate chips

More recipes featuring Dessert: Chocolate Chip Salted Caramel Cookie Bars or Oatmeal Cookies with White Chocolate and Dried Cranberries.

Why These Pumpkin Chocolate Chip Cookies Are My Fall Favorite

Pumpkin chocolate chip cookies are my go-to fall treat. I had leftover pumpkin from making pumpkin bread and didn’t want it to go to waste. So I whipped up these soft, chewy cookies with warm spices and plenty of chocolate chips. Now I make endless batches every autumn.

Why You’ll Love These Soft Pumpkin Cookies

They come out soft and chewy without being cakey, thanks to the pumpkin puree.
No need to chill the dough, you can go from mixing to eating in under 30 minutes.
The combination of pumpkin spices and chocolate chips is a fall classic that everyone loves.

Key Ingredients for Spiced Pumpkin Cookies

Pumpkin puree: Use pure pumpkin puree (not pumpkin pie filling). It adds moisture and a subtle earthy sweetness without extra sugar or spices. Look for it in the baking aisle.
Butter: Make sure it’s at room temperature so it creams easily with the sugars, creating a light and fluffy base for the cookies.
Spice blend: A mix of cinnamon, nutmeg, ginger, and cloves gives these cookies their warm fall flavor. You can substitute 1 ½ teaspoons of pumpkin pie spice if needed.

Kitchen Tools for These Chewy Pumpkin Cookies

Large baking sheet
Silpat baking mat or parchment paper
Stand mixer or hand mixer
Wire cooling rack
Medium bowl for dry ingredients

Start with room-temperature butter so it creams properly with the sugars. Use pure pumpkin puree, not pumpkin pie filling, the pie filling has added sugar and spices that will throw off the balance. If you don’t have individual spices, substitute 1 ½ teaspoons of pumpkin pie spice for the cinnamon, nutmeg, ginger, and cloves. Be careful not to overbake; the cookies will look slightly underdone in the center when you pull them out. They’ll set up as they cool on the baking sheet. You don’t have to refrigerate the dough, but if you want to prep ahead, it can chill for up to 24 hours.

Feel free to stir in chopped pecans or walnuts for crunch, or swap half the chocolate chips for dried cranberries or raisins. White chocolate chips and cinnamon chips are also delicious. If you want extra chocolate intensity, use chocolate chunks instead of chips. Any of these additions will make a great pumpkin cookie.

How to Serve Pumpkin Chocolate Chip Cookies

These cookies are perfect with a tall glass of cold milk or a hot cup of coffee. For a dessert, serve them alongside a scoop of vanilla ice cream or drizzle with caramel sauce. They also make a great lunchbox treat or snack for fall parties.

How to Store Leftover Pumpkin Chocolate Chip Cookies

Store the cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can keep them in the fridge, but they’ll last the same amount of time. Layer them with parchment paper to prevent sticking.

Can You Freeze Pumpkin Chocolate Chip Cookies?

Yes, you can freeze either baked cookies or the raw dough. For baked cookies, cool them completely, then place in a freezer-safe container with parchment between layers. Freeze for up to one month. To freeze the dough, scoop it into balls on a baking sheet, freeze until solid, then transfer to a bag. Bake from frozen, adding a couple minutes to the bake time.

Pumpkin Chocolate Chip Cookies FAQs

Why are my pumpkin cookies flat?

Flat cookies usually mean the butter was too soft or melted, or the dough was overmixed. Make sure your butter is just at room temperature, not greasy. Also avoid overmixing once you add the dry ingredients.

Can I use whole wheat flour instead of all-purpose?

Yes, but the cookies will be denser and less tender. For best results, replace half the all-purpose flour with whole wheat.

Can I make the dough ahead of time?

Absolutely. Cover the dough and refrigerate for up to 24 hours. You can also freeze the dough balls for longer storage. Bake directly from frozen, adding 2-3 minutes to the bake time.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is 100% pumpkin with no additives. Pumpkin pie filling has added sugar, spices, and sometimes preservatives. Using pie filling will make your cookies too sweet and alter the spice balance.

Recipe

Pumpkin Chocolate Chip Cookies

Soft and chewy spiced pumpkin cookies dotted with chocolate chips! We make endless batches of Pumpkin Chocolate Chip Cookies during the fall months. They are always a hit!

easyVegetarian

10 min

Prep Time

10 min

Cook Time

40 min

Total Time

Servings

Dessert

Course

American

Cuisine

226 kcal

Calories

Ingredients

Servings

3 cup all-purpose flour
0.75 tsp salt
0.5 tsp baking soda
0.5 tsp baking powder
1 tsp ground cinnamon
0.5 tsp ground nutmeg
0.5 tsp ground ginger
0.25 tsp ground cloves

1 cup butter, room temperature
0.75 cup brown sugar
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
1 cup pumpkin puree
2 cup chocolate chips

Instructions

1
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2
In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.

3
Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
4
Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 to 12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Nutrition (per serving)

226kcal

Calorie breakdown

Protein5%12 kcal

Fat30%68 kcal

Carbohydrates65%149 kcal

How this was calculated — 14 of 15 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2635 kcal

saltSalt, table0 kcal

baking sodaLeavening agents, baking soda0 kcal

baking powderLeavening agents, baking powder, low-sodium2 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)23 kcal

ground nutmegOil, nutmeg butter22 kcal

ground gingerGinger root, raw2 kcal

ground clovesSpices, cloves, ground3 kcal

butterButter, salted1721 kcal

brown sugarSugars, brown684 kcal

granulated sugarSugars, granulated924 kcal

vanilla extractVanilla extract29 kcal

pumpkin pureePumpkin, raw62 kcal

chocolate chipsSnacks, M&M MARS, KUDOS Whole Grain Bar, chocolate chip2016 kcal

Serving size ≈ 59 g · 36 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: fall, Oven Baked, vegetarian

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