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Pumpkin Chocolate Chip Cookies are easy to make and are the perfect fall pumpkin cookie recipe with any kind of chocolate chips.

I know, I know. Why do you need another Pumpkin Cookie recipe? Simply stated, because these are the best pumpkin cookies you’ll ever eat.

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

Pumpkin cookies are a special breed. Pumpkin, by design, adds so much water to the cookie dough that it results in a cakey cookie. And that’s okay, sometimes, if you want a cakey cookie. The original recipe I started from is a cakey pumpkin cookie, with icing. The recipe was given to me years ago by a friend. It’s been copied so many times it’s hard to read, and I have no idea where it came from. (Probably the back of a can of pumpkin!)

Sometimes you don’t want a cakey pumpkin cookie. Sometimes you want a chocolate chip cookie that tastes like pumpkin. And this recipe, the 8th try, is the one that works. The result of this recipe is a chocolate chip cookie that’s a little softer than a regular chocolate chip cookie, but it’s chewy too. It’s got the exterior look and texture that you’d expect from a regular cookie, but it tastes like pumpkin.

Impossible? Not at all. I did all the testing for you, so you can just make cookies. #YoureWelcome

These are the BEST Pumpkin Chocolate Chip Cookies – and I’m going to explain why.

Table of Contents
  1. Why are these the BEST Pumpkin Cookies?
  2. How to make pumpkin chocolate chip cookies?
  3. Best Chocolate for Pumpkin Cookies
  4. Pumpkin Chocolate Chip Cookies Recipe Recipe
Overhead shot of pumpkin chocolate chip cookies on a cooling rack

Why are these the BEST Pumpkin Cookies?

There are a few reasons why these are so good:

  • The fall pumpkin flavor is there, and it’s delicious
  • These are soft & chewy
  • I’ve done all the cookie science for you to make sure they work every time
  • You can use ANY kind of chocolate chips!

How to make pumpkin chocolate chip cookies?

  • It only uses 1/3 cup of pumpkin puree. I know that doesn’t seem like a lot, but remember that while pumpkin brings with it orange color and weird texture, the pumpkin spices inside the cookie are what give the “pumpkin flavor” you’re used to.
  • This recipe uses only 1 egg yolk. Many pumpkin cookie recipes skip the egg, but I tried it both ways. Without the egg the cookie texture just wasn’t what I wanted it to be. Adding the yolk gives that cookie texture you expect.
  • Instead of using pumpkin pie spice, I used the components: cinnamon, nutmeg, ginger, and allspice. You can use 2 teaspoons of pumpkin pie spice if you prefer.
  • The dough does require chilling. The pumpkin adds so much softness to the dough, you must chill it! Don’t skip that step or they will not turn out as pretty as mine.
  • Like most of my favorite cookies, this recipe starts with melted butter and lots of brown sugar.
  • I used dark brown sugar because I love the extra bit of color and flavor, but you can use light if that’s all you have.
Plate full of Triple Chip Pumpkin Cookies

Best Chocolate for Pumpkin Cookies

The best chocolate chips are the kind you love! As long as you use 1 1/2 cups of any combination of chocolate chips you will have the perfect recipe.

Here are some ideas:

  • All semi-sweet or milk chocolate or a combination
  • Just white chocolate chips
  • A combination of milk, semi-sweet, and white
  • Use butterscotch or peanut butter chips, or a combination
  • Add toffee bits or M&Ms!

The result of this recipe: A tender yet chewy perfectly pumpkin cookie recipe. It makes your house smell like fall and each bite is like a little bite of heaven.

Other ways I’ve used this recipe:

Have you made this recipe?

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

Pumpkin Chocolate Chip Cookies Recipe

5 from 3 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


  • 1/2 cup unsalted butter , melted
  • 1/3 cup pumpkin puree (not pumpkin pie mix)
  • 3/4 cup dark brown sugar (light may be substituted)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon  ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups chocolater chips (mix and match any kinds)


  • 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.

Stack of pumpkin chocolate chip cookies with recipe title on top of photo

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 September 6, 2020

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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Recipe Rating


  1. 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 .

  2. 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


  3. 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.

  4. 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.

  5. 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.