These pumpkin chocolate chip cookies are chewy on the outside and tender inside, perfectly sweet with cozy fall spices. They’re simple to make and are sure to become a favorite for autumn baking.
My son insists these pumpkin chocolate chip cookies are even better than our classic chocolate chip cookies. Every time I make them he announces they’re his favorite, which is high praise from a picky eater.
The cookies balance sweetness with warm spice and a soft pumpkin flavor. The dough needs a bit of chilling, but that step helps yield the ideal chewy texture, so it’s worth the wait.
Pumpkin Chocolate Chip Cookies: Ingredients & Substitutions
Here’s a quick look at the ingredients used and easy substitutions if needed.
- Salted butter. Unsalted butter can be used instead; just add a pinch more salt if desired.
- Granulated sugar. Regular white or organic cane sugar works well.
- Light brown sugar. Swap for dark brown sugar for a stronger molasses note.
- Pumpkin puree. Canned pumpkin puree is convenient. If using homemade puree, drain excess water so the dough isn’t too wet.
- All-purpose flour. Use a 1:1 gluten-free all-purpose flour to make the cookies gluten-free.
- Cinnamon. Use your preferred ground cinnamon; fresher, higher-quality cinnamon improves flavor.
- Pumpkin pie spice. Store-bought or homemade pumpkin pie spice both work; use the amount called for below.
- Chocolate chips. Any chocolate works—chips, chunks, chopped bars, milk, dark, semisweet, or white.
How to Make Pumpkin Chocolate Chip Cookies
Follow these steps for tender, chewy pumpkin chocolate chip cookies.
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, sea salt, baking soda, and baking powder. Set aside.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter with the granulated and brown sugars until combined.
Add the vanilla, pumpkin puree, and egg, then beat until the mixture is light and fluffy.
Mix in the dry ingredients until just combined. Stir in the chocolate chips on low speed until distributed evenly.
Chill the Dough
Transfer the dough to an airtight container and chill for at least 1 hour or up to overnight. Chilling helps concentrate the flavors and improves texture.
Bake
Preheat the oven to 375°F (190°C). Lightly grease two large baking sheets or line them with silicone baking mats (avoid parchment).
Use a 1.5 to 2 tablespoon cookie scoop to portion the dough. Roll each portion into a ball and place on the prepared sheets, spacing them evenly.
Bake for about 10 minutes, or until cookies are set and slightly puffed. Remove the baking sheet from the oven and tap it firmly on the counter to release trapped air—this helps the cookies stay chewy rather than cakey.
Let the cookies rest on the sheet for 3–5 minutes, then transfer to a wire rack to cool at least 30 minutes. As they cool they will deflate slightly and develop their chewy texture.
Serve
These cookies are lovely slightly warm. They also become chewier after cooling, and many people prefer them on the second day.
Store
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze
- Freeze the dough. After chilling, roll dough into balls and flash-freeze on a baking sheet. Transfer frozen dough balls to an airtight container. When ready to bake, thaw to room temperature on a greased baking sheet (cover with plastic wrap) and bake as directed.
- Freeze baked cookies. Cool completely and freeze in an airtight container for up to 2 months.
Pumpkin Chocolate Chip Cookie Recipe FAQs
These cookies stay chewy because of the sugar balance, the egg, slightly reduced flour compared to cakier recipes, chilling the dough, and the final step of tapping the baking sheet to release excess air.
They are done when the tops look set and the cookies are slightly puffed.
Stored airtight, cookies keep about 4–5 days at room temperature, up to a week in the refrigerator, and up to 2 months in the freezer.
If you try this recipe, please leave a comment and rating. I love seeing reader photos and feedback.
Pumpkin Chocolate Chip Cookies
Laura
Ingredients
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon pure vanilla extract
- ½ cup pumpkin puree
- 1 egg
- 1 ¾ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup chocolate chips
Instructions
- Whisk together flour, pumpkin pie spice, cinnamon, sea salt, baking soda, and baking powder. Set aside.
- Cream the butter with granulated and brown sugars until combined.
- Add vanilla, pumpkin puree, and egg; beat until light and fluffy.
- Add the dry mixture and mix until combined.
- Stir in chocolate chips on low speed until evenly distributed.
- Transfer dough to an airtight container and chill at least 1 hour or up to overnight.
- Preheat oven to 375°F (190°C). Lightly grease baking sheets or use silicone mats.
- Scoop 1.5–2 tablespoon portions, roll into balls, and place on prepared sheets.
- Bake 10 minutes, until set and slightly puffed.
- Remove tray and tap firmly on the counter, then let cookies cool 3–5 minutes on the sheet.
- Transfer to a wire rack and cool at least 30 minutes before eating.
Notes
Ingredient substitutions: Unsalted butter or coconut oil can replace salted butter; organic cane sugar works for granulated sugar; use dark brown sugar for more molasses flavor; drain homemade pumpkin puree before using; use gluten-free 1:1 flour to make these gluten-free; any style of chocolate works.
Pumpkin pie spice (to make 1 tablespoon): 1 ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, ½ tsp allspice.
Storage: Store in an airtight container at room temperature up to 5 days.
Freezing: Freeze dough balls after flash-freezing for later baking, or freeze baked cookies up to 2 months.
Nutrition
Nutrition information is an approximation.
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