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Pumpkin Chocolate Chip Cookies

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Soft, chewy, and packed with fall flavor—these Pumpkin Chocolate Chip Cookies are a cozy twist on a classic favorite.

With warm spices, real pumpkin, and plenty of melty chocolate chips, they strike the perfect balance between comforting and crave-worthy.

Whether for a bake sale, coffee break, or late-night snack, these cookies disappear fast!

pumpkin chocolate chip cookie dough this recipe ⇨

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips
MW Polar All Natural Pumpkin, 15 Ounce (Pack of 12)
MW Polar All Natural Pumpkin, 15 Ounce (Pack of 12)
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How To Make Pumpkin Chocolate Chip Cookies

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Cream butter and sugars: In a large bowl, beat softened butter with both sugars until light and fluffy (about 3 minutes with an electric mixer).
  4. Add wet ingredients: Beat in egg, pumpkin puree, and vanilla until well combined.
  5. Combine wet and dry: Gradually mix in the flour mixture until just combined. Don’t overmix.
  6. Fold in chocolate chips: Gently stir in chocolate chips.
  7. Shape cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake: Bake for 12-15 minutes, until edges are lightly golden but centers still look slightly underdone.
  9. Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.

Tips for Success

  • Use real pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling.
  • Chill dough if needed: If your dough seems too soft, chill it for 30 minutes before baking.
  • Store properly: Keep in an airtight container for up to 5 days. They actually taste better the next day!

Makes about 24 cookies

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Pumpkin Chocolate Chip Cookies

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Print Recipe

These soft and chewy Pumpkin Chocolate Chip Cookies are packed with fall spices, real pumpkin puree, and melty chocolate chips in every bite. Lightly crisp on the edges and tender in the center, they’re the ultimate cozy-season cookie—and they get even better the next day!

  • Total Time: 15 minutes
  • Yield: 24 cookies

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Cream butter and sugars: In a large bowl, beat softened butter with both sugars until light and fluffy (about 3 minutes with an electric mixer).
  4. Add wet ingredients: Beat in egg, pumpkin puree, and vanilla until well combined.
  5. Combine wet and dry: Gradually mix in the flour mixture until just combined. Don’t overmix.
  6. Fold in chocolate chips: Gently stir in chocolate chips.
  7. Shape cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake: Bake for 12-15 minutes, until edges are lightly golden but centers still look slightly underdone.
  9. Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Use real pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling.
  • Chill dough if needed: If your dough seems too soft, chill it for 30 minutes before baking.
  • Store properly: Keep in an airtight container for up to 5 days. They actually taste better the next day!
  • Author: Jordan
  • Prep Time: 15 minutes

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