Pumpkin chocolate chip cookies are the best of fall in one bite: soft, chewy cookies full of warm pumpkin spice, studded with melty semi-sweet chocolate chips. They bake up thick and tender with lightly crisp edges and a rich brown sugar flavor.
Many pumpkin cookies turn out puffy and cakey, but this easy pumpkin chocolate chip cookies recipe solves the problem. Blotting the pumpkin puree removes extra moisture, and a little extra flour and brown sugar keep the cookies chewy instead of cake-like, with no chilling needed.
These cookies come together in one bowl in about 15 minutes and bake in just 12. They are perfect for bake sales, cookie swaps, fall gatherings, and after-school snacks, and the dough scoops beautifully for neat, bakery-style cookies every time.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 24 cookies
Category: Dessert / Cookies
Why You’ll Love These Pumpkin Chocolate Chip Cookies
- Soft and chewy, never cakey
- Warm pumpkin spice flavor with melty chocolate
- One bowl and no chilling required
- Ready in 30 minutes from start to finish
- Freezer friendly for easy fall baking
Ingredients You’ll Need for Pumpkin Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree, blotted with paper towels
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
How to Make Pumpkin Chocolate Chip Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Blot the pumpkin puree between paper towels to remove excess moisture.
- Whisk the flour, baking soda, cornstarch, pumpkin pie spice, and salt in a medium bowl.
- Beat the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
- Mix in the pumpkin puree, egg, and vanilla until smooth.
- Add the dry ingredients and stir until just combined, then fold in the chocolate chips.
- Scoop the dough into 2-tablespoon balls and place them 2 inches apart on the baking sheets.
- Bake for 11 to 13 minutes until the edges are set and the centers look soft.
- Cool on the pan for 5 minutes, then move the cookies to a wire rack.
Tips for the Best Pumpkin Chocolate Chip Cookies
- Blot the pumpkin. Pressing the puree between paper towels removes extra water, which is the key to chewy cookies instead of cakey ones.
- Use real pumpkin puree, not pumpkin pie filling. The pie filling has added sugar and spices that change the texture.
- Don’t overbake. Pull the cookies when the centers still look slightly underdone, because they continue to set on the pan.
- Measure the flour correctly by spooning it into the cup and leveling it, as too much flour makes the cookies dry.
- Press a few extra chocolate chips on top right out of the oven for bakery-style cookies.
Variations to Try
- Use white chocolate chips or butterscotch chips
- Add 1/2 cup chopped pecans or walnuts
- Roll the dough balls in cinnamon sugar before baking
- Top with cream cheese frosting for a dessert cookie
- Make sandwich cookies with a cream cheese filling
How to Store It
Store pumpkin chocolate chip cookies in an airtight container at room temperature for up to 4 days. A slice of bread in the container keeps them soft.
Freeze baked cookies for up to 3 months, or freeze scooped dough balls and bake straight from frozen, adding 1 to 2 minutes to the bake time.
Frequently Asked Questions
Why are my pumpkin cookies cakey?
Too much moisture is the usual cause. Blot the pumpkin puree, measure the flour carefully, and don’t overmix the dough for chewier cookies.
Do I need to chill the dough?
No. This dough is thick enough to bake right away, which makes the recipe quick and easy.
Can I use pumpkin pie spice substitutes?
Yes. Mix 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves for a homemade blend.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls, freeze them on a tray, and store in a bag. Bake from frozen for fresh cookies any time.
Pumpkin Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line baking sheets with parchment.
- Blot the pumpkin puree with paper towels.
- Tip: This keeps the cookies chewy, not cakey.
- Whisk the dry ingredients and beat the butter and sugars until fluffy.
- Mix in the pumpkin, egg, and vanilla, then add the dry ingredients and chocolate chips.
- Scoop 2-tablespoon balls onto the sheets and bake 11 to 13 minutes.
- Cool 5 minutes on the pan, then transfer to a rack.
Notes
Use plain pumpkin puree, not pumpkin pie filling.