Pumpkin Chocolate Chip Cookies Recipe Easy Fall Dessert for Baking

Posted on September 8, 2025

pumpkin chocolate chip cookies - featured image

Crackling leaves, a hint of cinnamon in the air, and a warm oven—honestly, nothing screams fall to me more than the smell of pumpkin chocolate chip cookies baking away. I still remember the first batch I made; I was curled up in my favorite sweater, craving something sweet and nostalgic, but not the usual pumpkin bread. That’s when these pumpkin chocolate chip cookies happened. They’re soft, chewy, and loaded with gooey chocolate chips, all wrapped up in that unmistakable fall flavor.

I’ve baked these pumpkin chocolate chip cookies every autumn since, tweaking the recipe till it was just right. If you’re like me and want a cookie that feels like a cozy hug, this is it. Not only do they taste absolutely amazing—they’re also super easy to whip up (you know, even on a random Tuesday night). These are the cookies I bring to potlucks, bake sales, or just when I want my house to smell like fall. If you’ve got a busy schedule, picky kids, or just need a treat for yourself, this recipe delivers.

As someone who’s made over a dozen different pumpkin cookie recipes, I can say these strike the perfect balance between soft and chewy without turning into cake. The secret? A gentle hand with the flour, and just enough pumpkin puree. Trust me, you’ll want to make these pumpkin chocolate chip cookies on repeat—whether you’re a seasoned baker or just getting started.

Why You’ll Love This Pumpkin Chocolate Chip Cookies Recipe

Let’s face it: there’s no shortage of pumpkin cookie recipes out there—but this one has a special place in my heart (and my kitchen). After countless rounds of taste-testing, these cookies have earned rave reviews from family, friends, and even a couple of picky neighbors. Here’s why you’ll fall in love with them too:

Quick & Easy: You’ll have warm pumpkin chocolate chip cookies in under 30 minutes—mix, scoop, bake, enjoy!
Simple Ingredients: Everything is pantry-friendly. No need for a fancy grocery run—just everyday staples and a can of pumpkin puree.
Perfect for Autumn Gatherings: These cookies are a hit at Halloween parties, Thanksgiving dessert tables, or just a cozy night in watching movies.
Crowd-Pleaser: Whether it’s kids, adults, or even “pumpkin skeptics,” these cookies disappear fast—seriously, you may want to double the batch.
Unbelievably Delicious: Soft, chewy, and packed with melty chocolate chips—the texture is dreamy and the pumpkin spice flavor is just right.

What really sets this pumpkin chocolate chip cookies recipe apart is the balance: not too cakey, not too dense, and absolutely loaded with chocolate chips. I’ve found that blending the spices and using just enough pumpkin keeps the cookies perfectly moist without going overboard. Plus, you get that classic fall aroma wafting through your kitchen. It’s comfort food, but with a little extra autumn magic.

I’ve made these for busy weeknights and holiday mornings alike—they always feel special but never fussy. Honestly, this is the kind of recipe that makes you close your eyes after the first bite. If you want a cookie that tastes like fall and makes every moment a little cozier, this is “the one.”

Ingredients Needed for Pumpkin Chocolate Chip Cookies

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfyingly soft texture. Most are pantry staples, and you can swap a few things if you need to. Here’s what you’ll need:

All-purpose flour (2 cups / 250g) – gives the cookies structure without making them too cakey. You can use a 1:1 gluten-free flour blend if needed.
Baking soda (1 tsp / 5g) – helps the cookies rise just enough.
Salt (½ tsp / 3g) – brings out the sweetness and balances the pumpkin spice.
Ground cinnamon (1½ tsp / 4g) – for that classic fall flavor.
Ground nutmeg (¼ tsp / 1g) – adds warmth.
Ground ginger (¼ tsp / 1g) – a little zing.
Unsalted butter (½ cup / 115g, softened) – makes the cookies rich and tender. You can use vegan butter if you prefer.
Brown sugar (¾ cup / 150g, packed) – adds moisture and caramel notes.
Granulated sugar (¼ cup / 50g) – for a touch of crispness.
Egg yolk (1 large) – helps with chewiness. You can skip if making vegan cookies, but the texture will change slightly.
Pure pumpkin puree (½ cup / 120g, not pumpkin pie filling) – gives the cookies their flavor and moisture.
Vanilla extract (1 tsp / 5ml) – rounds out the flavor.
Semi-sweet chocolate chips (1 cup / 170g) – you can use dark, milk, or dairy-free chips. I love Ghirardelli or Enjoy Life brands.

If you want to switch it up, add a handful of chopped walnuts or pecans for crunch. For gluten-free, swap flour for almond flour or a gluten-free blend. If you’re dairy-free, vegan butter and allergy-friendly chocolate chips work great. I’ve tried all these swaps over the years—each tweak gives a slightly different (but still delicious!) result.

Don’t forget: always use pure pumpkin puree, not pumpkin pie filling. The latter has sweeteners and spices that will throw off the flavor and texture. During fall, you can even roast and puree your own pumpkin for extra freshness—just be sure to drain any extra liquid so your cookies don’t get soggy.

Equipment Needed

You don’t need anything fancy to make these pumpkin chocolate chip cookies, which is part of their charm. Here’s what I use every time:

Large mixing bowl – for combining wet and dry ingredients. If you don’t have one, any big salad bowl works.
Medium bowl – useful for whisking together dry ingredients first.
Whisk – I like a sturdy balloon whisk for blending spices and flour.
Hand mixer or stand mixer – makes creaming butter and sugar effortless. A wooden spoon (and some elbow grease) works in a pinch!
Rubber spatula – perfect for scraping down the sides and folding in chocolate chips.
Baking sheet – I use a heavy-duty one lined with parchment paper for easy cleanup. Silicone mats work, too.
Cookie scoop – not required, but it helps the cookies bake evenly. A tablespoon measure does the job if you don’t have a scoop.
Wire cooling rack – helps cookies cool quickly and evenly.

If you’re working with older pans, line them with parchment—trust me, it’ll save you from stuck-on cookies. I’ve baked these on everything from dollar-store sheets to pro-grade pans; just check for hot spots if your oven runs uneven. A little rotation halfway through baking helps, too.

Don’t forget to keep your mixer clean—run a bit of warm soapy water through the beaters right after mixing. If you’re just starting out, most of these tools are affordable and easy to find at any kitchen store.

Preparation Method

Ready to bake up a batch of the coziest pumpkin chocolate chip cookies? Here’s exactly how I do it—step by step:

Preheat your oven: Set it to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Mix the dry ingredients: In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1 tsp (5g) baking soda, ½ tsp (3g) salt, 1½ tsp (4g) ground cinnamon, ¼ tsp (1g) ground nutmeg, and ¼ tsp (1g) ground ginger. Make sure everything’s well combined and lump-free.
Cream the butter and sugars: In your large mixing bowl, beat ½ cup (115g) softened unsalted butter, ¾ cup (150g) brown sugar, and ¼ cup (50g) granulated sugar until light and fluffy—about 2-3 minutes. If using a hand mixer, start on low so the sugar doesn’t fly everywhere (learned that one the hard way).
Add the wet ingredients: Beat in 1 large egg yolk, ½ cup (120g) pure pumpkin puree, and 1 tsp (5ml) vanilla extract. Mix until just combined—don’t overmix or your cookies may turn out cakey.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring or mixing on low until a soft, slightly sticky dough forms. If it feels too loose, add a tablespoon of flour; too stiff, add a teaspoon of pumpkin puree.
Fold in chocolate chips: Gently stir in 1 cup (170g) semi-sweet chocolate chips using a rubber spatula. Scoop up a little dough—if it holds together and feels soft but not wet, you’re good to go.
Scoop and shape: Use a cookie scoop or tablespoon to drop dough onto your lined baking sheet, spacing about 2 inches apart. I usually get 18-20 cookies per batch.
Bake: Pop the cookies into the preheated oven for 10-12 minutes. They should look set on the edges but still a bit soft in the center. The tops will crack slightly and the chocolate will look melty (yum).
Cool: Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool—don’t worry if they seem a little soft at first.
Enjoy! Once completely cool, dig in! If you want extra gooey cookies, microwave for 5 seconds before eating.

Prep notes: If your dough is too sticky, chill it for 20 minutes in the fridge before baking. This helps the cookies hold their shape. If you have trouble with spreading, double-check your butter isn’t too warm. And, always taste your pumpkin puree before adding—some brands are sweeter than others.

Cooking Tips & Techniques

Here’s the inside scoop on getting the best pumpkin chocolate chip cookies every time. Seriously, I’ve learned these the hard way (one batch ended up as pumpkin “pancakes”—not ideal):

Don’t Overmix: Once you add flour, mix just until the dough comes together. Overmixing makes cookies tough.
Chill the Dough: If you want thicker cookies, chill dough for 20-30 minutes before scooping. This keeps them from spreading too much.
Measure Pumpkin Carefully: Too much pumpkin makes cookies cakey. Use a kitchen scale if you can, or scoop and level with a measuring cup.
Watch the Oven: Bake until just set at the edges. They’ll look soft in the middle—don’t worry, they firm up as they cool.
Rotate for Even Baking: If your oven has hot spots, rotate the baking sheet halfway through.
Use High-Quality Chocolate Chips: It really makes a difference. Cheap chips can get waxy or gritty.
Test for Doneness: Press gently with a fingertip—the cookies should spring back slightly but not be wet.

Common mistakes? Using pumpkin pie filling instead of puree, not chilling warm dough, or forgetting to line your pan. I’ve burned a few bottoms by skipping the parchment—don’t do it! Also, always let the cookies cool a bit before moving them, or they’ll fall apart.

If you’re multitasking, prep the dry ingredients and chocolate chips ahead of time. That way, you can whip up the dough in a snap when you’re ready. Consistency is key: same size scoops, same oven temp, and the right ratio of wet to dry ingredients. With these tips, you’ll be baking pumpkin chocolate chip cookies like a pro!

Variations & Adaptations

One of my favorite things about this pumpkin chocolate chip cookies recipe is how flexible it is. Here are a few ways to switch things up:

Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tried Bob’s Red Mill and King Arthur—both work great! Almond flour gives a nuttier flavor but a softer texture.
Vegan: Swap butter for vegan margarine and skip the egg yolk (add 2 tbsp unsweetened applesauce or a flax egg).
Nutty Crunch: Add ½ cup (60g) chopped pecans or walnuts along with the chocolate chips. Gives extra texture and a toasty flavor.
Spice Boost: Sprinkle a pinch of cloves or cardamom for a deeper fall spice vibe.
White Chocolate Chips: Swap out some or all of the chocolate chips for white chocolate—super sweet and creamy.

You can also bake these cookies in mini muffin tins for pumpkin cookie “bites”—just reduce the baking time to 8 minutes. If you want a more “cakey” cookie, add an extra tablespoon of pumpkin and use a whole egg instead of just the yolk. For a lower sugar version, cut the granulated sugar in half and use dark chocolate chips.

My personal favorite? Adding a dash of sea salt on top just before baking. It makes the chocolate pop and gives a little crunch. If you’re avoiding nuts or dairy, just stick with the classic combo—these pumpkin chocolate chip cookies are delicious either way.

Serving & Storage Suggestions

These pumpkin chocolate chip cookies are best served warm, straight from the oven, with a glass of cold milk or a steaming mug of chai tea. For a pretty presentation (Pinterest-perfect, you know), stack them up on a rustic plate or tuck them into a basket lined with a plaid napkin.

I love serving them at autumn get-togethers alongside spiced apple cider or pumpkin lattes. They also pair well with a scoop of vanilla ice cream for a fun dessert twist. If you’re making these for a party, add a sprinkle of powdered sugar or drizzle with melted chocolate for extra flair.

For storage, let cookies cool completely, then place in an airtight container. They stay soft for up to 4 days at room temperature. For longer storage, freeze in a zip-top bag (layered with wax paper) for up to 2 months. To reheat, microwave for 10 seconds or warm in a 300°F (150°C) oven for 2-3 minutes—they’ll taste freshly baked!

Honestly, the flavors get even better after a day or two—the spices deepen, and the chocolate melds with the pumpkin. If you’re meal prepping, make a double batch and stash some in the freezer for rainy-day cravings.

Nutritional Information & Benefits

Each pumpkin chocolate chip cookie (based on a batch of 20) contains roughly:

Calories: 120
Fat: 5g
Carbs: 18g
Protein: 2g
Sugar: 10g

Pumpkin puree is packed with vitamin A, fiber, and antioxidants. The spices (especially cinnamon and ginger) have anti-inflammatory properties. Using dark chocolate chips adds a little extra iron and magnesium. If you go gluten-free or vegan, you can easily adapt this recipe without losing those benefits.

Watch out for allergens: the classic recipe includes wheat, dairy, and eggs. With simple swaps, you can make it nut-free, dairy-free, or gluten-free. For me, these cookies are a satisfying treat that doesn’t feel heavy or overly sweet. They fit nicely into a balanced fall baking routine—just don’t eat the whole batch in one sitting (though, I’ve come close).

Conclusion

So, why make these pumpkin chocolate chip cookies? Because they’re everything you want in a fall dessert—easy, comforting, and bursting with seasonal flavor. I love how simple the process is and how customizable the recipe can be. Whether you tweak the spices or swap the chocolate chips, each batch feels like a warm hug on a chilly day.

Try these out, make them your own, and let me know what creative twists you come up with! I hope they become a staple in your home like they are in mine. If you bake a batch, please share your photos, leave a comment, or tell me how you adapted the recipe.

Here’s to cozy afternoons, good company, and cookies that taste like fall. Happy baking!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?

Yes! Just roast, mash, and drain your fresh pumpkin well. Make sure it’s smooth and not watery, or your cookies might spread too much.

What can I do if my cookies are too cakey?

Try reducing the amount of pumpkin puree slightly and use only the egg yolk (not the whole egg). Chill the dough before baking for thicker, chewier cookies.

How do I make these cookies gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend. Almond flour works too, but cookies will be softer and a bit more delicate.

Can I freeze pumpkin chocolate chip cookie dough?

Definitely! Scoop dough onto a tray, freeze until solid, then transfer to a zip-top bag. Bake straight from the freezer—just add 1-2 minutes to the baking time.

Why do my cookies come out flat?

Usually, it’s from warm butter or too much pumpkin. Chill the dough and check your measurements. If your oven runs hot, try lowering the temperature by 10 degrees.

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