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Who knew that pumpkin and chocolate chips were meant to be best friends? With fall right around the corner, these pumpkin chocolate chip cookies are my latest craving and obsession. 

This is one of those delicious recipes that you won’t soon forget. Every bite is loaded with sweet chocolate and pumpkin flavor, which is exactly the way that chocolate chip pumpkin cookies should be! 

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stacked pumpkin cookies with chocolate chips baked in
Table of Contents
  1. Easy Pumpkin Chocolate Chip Cookies
  2. Ingredients in Pumpkin Cookies
  3. How to make Pumpkin Chocolate Chip Cookies
  4. Pumpkin Chocolate Chip Cookies Recipe Recipe

Easy Pumpkin Chocolate Chip Cookies

I’ll be the first to admit that I have a pumpkin cookie “problem.” I put “problem” in quotations, but that really just depends on who you talk to. I see no issue eating 3-4 cookies in one sitting.

My kids, on the other hand, are the ones that are calling foul. When the cookies go as quickly as they cool from the oven, I take that as a good sign that they’re good. 

I have a feeling that this easy pumpkin cookie recipe is one that you’re going to be making all fall season long! 

Why you’ll love these cookies

  • This pumpkin chocolate chip cookies recipe legit tastes like a mini pumpkin pie
  • There are just 15 minutes of prep time to make them! 
  • You don’t even have to add icing to the top! 
ingredients in pumpkin chocolate chip cookies

Ingredients in Pumpkin Cookies

To start making the cookie dough balls to bake, you just need the simple list of ingredients below! Don’t forget your stand mixer and mixing bowl! 

  • Unsalted butter – Unsalted butter is my go-to for baking. 
  • Pumpkin puree – Make sure that it’s real pumpkin, as this is key for making getting that pumpkin pie filling flavor in the cookies. 
  • Dark brown sugar – Light brown sugar would work as well. 
  • Granulated sugar – Needed to kick up the sweetness factor. 
  • Egg yolk – This helps to make the cookies soft instead of overly chewy. 
  • Vanilla extract – If possible, use pure vanilla extract for the best flavor. 
  • Baking soda – Helps to give these chocolate chip pumpkin cookies a fluffiness! 
  • Salt – Needed since we’re using unsalted butter
  • Ground nutmeg, Ground cinnamon, Ground ginger, Ground allspice  – You could also just use pumpkin pie spice as well. 
  • All-purpose flour – Adding flour gives these cookies their soft texture. 
  • Chocolate chips – Semi sweet chocolate chips or any milk chocolate chips are perfect. (White chocolate chips would be delicious also!) 
bowl with pumpkin batter egg yolk baking soda salt and spices

How to make Pumpkin Chocolate Chip Cookies

  • Mix: Place melted butter, pumpkin puree, dark brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer or stir it by hand.) Mix until combined. 
  • Add: Continue mixing and add the egg yolk and vanilla extract into the large bowl. Add the baking soda, salt, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms. Stir in all your chips.
  • Prepare the cookie dough balls: Line a cookie sheet with a silpat baking mat or parchment paper. Scoop 2 tablespoon balls of cookie dough and place them on the cookie sheet. You can place them right next to each other. This is just for chilling. Cover the cookie sheet with plastic wrap and chill for at least 1 hour.
  • Preheat: Preheat the oven to 350°F. Spread cookies onto two lined cookie sheets and bake for 12-15 minutes, until the tops are no longer shiny and the bottoms just start to turn brown. Let cool completely before removing. 
stacked pumpkin cookies with chocolate chips baked in and the cookie on top cut in half

Storing and Freezing Instructions

Store in an airtight container for up to 3 days or freeze for up to one month.

pumpkin cookies with chocolate chips baked in

FAQs

What kind of chocolate chips can I use?

These pumpkin pie cookies are totally flexible in the type of chocolate added! Use dark chocolate, milk chocolate, white chocolate, or have fun and add butterscotch, too! 

Can you refrigerate pumpkin cookie dough?

Yes, you can. In fact, you actually have to with this recipe! Once you make the cookie dough, you need to let it chill in the fridge for at least 60 minutes. (30 minutes is not long enough – trust me!) 
If you want to prep and make the cookie dough ahead of time, you can make the dough a few hours in advance and have it ready and waiting to bake. 

How long do pumpkin cookies last?

Leftover pumpkin cookies will last up to 3 days when left out at room temperature. 

Why are my pumpkin cookies flat?

The cookies might be flat because they didn’t chill long enough in the fridge and spread out too far when they were baking. 

Can pumpkin cookies be left out?

Yes, you can leave the pumpkin cookies out at room temperature in an airtight container. 

Other Favorite Pumpkin Recipes

Have You Made This Recipe?

Leave a rating by clicking the stars below!

Stack of pumpkin chocolate chip cookies with ingredients around them and more cookies in background

Pumpkin Chocolate Chip Cookies Recipe

5 from 38 votes
This Chocolate Chip Pumpkin Cookies recipe is the ONLY pumpkin cookie recipe you'll ever need. Soft and chewy and full of fall flavor, it's my new favorite cookie recipe!
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 25 minutes
Yield 24 cookies
Serving Size 1 cookie

Ingredients
 

  • ½ cup (113g) unsalted butter , melted
  • cup (81g) pumpkin puree (not pumpkin pie mix)
  • ¾ cup (150g) dark brown sugar (light may be substituted)
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 teaspoon  ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 ¾ cups (217g) all-purpose flour
  • 1 ½ cups (255g) chocolate chips (mix and match any kinds)

Instructions

  • Note: this dough requires chilling!
  • Place melted butter, pumpkin puree, dark brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer or stir it by hand.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, salt, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms. Stir in all your chips.
  • Line a cookie sheet with a silpat baking mat or parchment paper. Scoop 2 tablespoon balls of cookie dough and place them on the cookie sheet. You can place them right next to each other, this is just for chilling. Cover the cookie sheet with plastic wrap and chill for at least 1 hour.
  • Preheat oven to 350°F. Spread cookies onto 2 lined cookie sheets and bake for 12-15 minutes, until the tops are no longer shiny and the bottoms just start to turn brown. Let cool completely before removing. Store in an airtight container for up to 3 days or freeze for up to one month.

Recipe Video

Recipe Notes

Feel free to use 2 tsp of DIY Pumpkin Pie Spice if you have it.

Recipe Nutrition

Serving: 1cookie | Calories: 164kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 36mg | Sugar: 14g | Vitamin A: 665IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.7mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword cookie

I also love Pumpkin Cookies with Coconut Cream and white chocolate by Food Faith Fitness.

stacked pumpkin cookies with chocolate chips baked in and words on top

These EASY Pumpkin Chocolate Chip Cookies are the best soft and chewy cookie recipe. These can be made with any kind of chocolate chip – mix and match triple chip if you want – or even make them into bars! These are the BEST pumpkin cookies.

Last Updated on August 31, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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47 Comments

  1. Posting again. These were gone in just over a day. I am in time 4 making them. I am doubling the recipe this time! These are delicious.

  2. I made these and they’re really, really good. I had only mini semi sweet chocolate chips, not Much in the bag, and dark chocolate chips. I added them both and boy the dark chocolate is tasty with pumpkin. Thanks for another fabulous recipe!

    PS with my leftover canned pumpkin, I made pumpkin cream cheese muffins. Fall kind of day!

  3. So delicious . Wouldn’t change a thing. I think I accidently added extra pumpkin as I pureed myself (can find canned pumpkin where I live unless it’s soup) so ended up chucking it in forgetting to measure first . But it turned out perfect. I also added a good load of choc chips half dark half milk so there’s a lot which makes the cookies even better .

  4. Can this recipe be doubled? I know some recipes do not turn out well if doubled and I see comments about folks making two batches but nothing about doubling.

    1. How long did you chill them? Sometimes if they are chilled extra long the don’t flatten as much. If you notice that happening you can lightly press them down with the palm of your hand and they will flatten nicely.

      1. I chilled them for about an hour. The puffiness made them taste more like a muffin vs a cookie. Shrug.

    2. Thank you so much. You helped to make our home smell of fall and just baking in the air. Happy Holidays…from my home to yours.

      Be well & stay safe

      Rosa

  5. Being allergic to peanuts, I use 1/2 chopped walnuts instead. I usually make 2 batches of cookies and give the remaining canned pumpkin a little at a time to my dogs. They love it, lol. The whole family gets a treat and there is no pumpkin wastage.

  6. I just made these delicious cookies – two batches! I plan to freeze one and devour the other (with the help of my daughter’s girl scout troop). The only change I made was that I added 1/2 cup butter finger pieces to the batter.

  7. I made these over the Christmas holiday and I have to say the only note I would add is….make two batches. Not one, at least two. These went the fastest of everything I made this year. Both of my nephews loved them, my mother loved them, even my neighbors loved them. Added bonus, they make the house smell amazing, no joke. This will be added to the list of cookies I will make during the fall/winter season.