Pumpkin Chocolate Chip Cookies
on Sep 04, 2025
These homemade soft and chewy Pumpkin Chocolate Chip Cookies are a must make fall dessert!
We love these pumpkin chocolate chip cookies!
There is no better way to celebrate fall than with making a batch of homemade pumpkin chocolate chip cookies.
These cookies are chewy and soft and filled with pumpkin spice chocolatey goodness in every bite!
We’re keeping it simple, classic and delicious with these mouthwatering cookies. The aroma of pumpkin spice will make your kitchen smell like heaven!
Ingredients to make pumpkin chocolate chip cookies
- Pumpkin puree: not pumpkin pie filling. We like Libby’s brand the best.
- All-purpose flour
- Egg
- Vanilla extract
- Salt
- Baking soda
- Baking powder
- Pumpkin pie spice
- Sugar
- Butter: or substitute any neutral flavored cooking oil.
- Semi-sweet chocolate chips: or any kind of chocolate chips you prefer!
How to make pumpkin cookies
Step 1: Whisk together the dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, and salt.
Step 2: In a separate bowl, cream together the wet ingredients: sugar, pumpkin, melted butter, vanilla, and egg.
Step 3: Add the dry ingredients to the wet, and beat to combine. Fold the chocolate chips into the batter.
Step 4: Drop the cookie dough batter by spoonfuls onto a baking sheet and top with additional chocolate chips on top. Bake the cookies at 350 degrees for 12-15 minutes.
This recipe makes around 25 – 30 medium sized pumpkin chocolate chip cookies.
They are perfectly stay soft and don’t lose the softness even once they cool down. These pumpkin cookies are cakey and melt-in-your-mouth delicious!
Recipe substitutions
- flour: you can substitute whole wheat pastry flour in an equal amount
- to make dairy free: substitute vegan butter and dairy free chocolate chips
- sugar: cane sugar or regular sugar will both work for this recipe
Storing
After cooling, store any leftover pumpkin chocolate chip cookies in an airtight container for around 2 days at room temperature, or for 4-5 days in the refrigerator.
Can you freeze pumpkin cookies?
Yes! These will freeze well. Store in an airtight container in the freezer for 2-3 months.
My kids absolutely love these cookies and we make them every fall. They are a classic!
More Pumpkin Recipes
Don’t forget to leave a review and comment at the bottom of this post when you make the recipe!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup canned pumpkin
- 2 cups all purpose flour
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup cane sugar or white sugar
- 1/3 cup butter, melted
- 12 oz semi-sweet chocolate chips
Instructions
- Whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, cream together the sugar, canned pumpkin, melted butter, vanilla extract, and egg.
- Add the dry ingredients to the wet, and beat to combine.
- Fold the chocolate chips into the pumpkin cookie batter.
- Drop the batter by spoonfuls onto a baking sheet and top with additional chocolate chips, if desired.
- Bake the pumpkin chocolate chip cookies at 350 degrees for 12 – 15 minutes.
- Transfer the cookies to a wire cooling rack to cool completely.
AMAZING THANK YOU
So glad you enjoyed the recipe!
Great recipe for pumpkin cookies! Thank you so much!
So glad you enjoyed it Carla!