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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 you’ll love: Every bite is loaded with chocolate and pumpkin flavor, which is exactly the way that a fall cookie should be!
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.
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 married pumpkin bread.
- 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 Cookies
- 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.
- Ground nutmeg, Ground cinnamon, Ground ginger, Ground allspice – You could also just use pumpkin pie spice as well.
- Chocolate chips – Semi sweet chocolate chips or any milk chocolate chips are perfect. (White chocolate chips would be delicious also!)
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.
Tip From Dorothy
Expert Tips
- Don’t skip the chilling step – these will be nice and puffy if you’ve chilled them. If you don’t chill they’ll just flatten into a mess.
- Feel free to add whatever mix-ins you love best: make triple chip cookies with a combination of chocolate chips, use all white chocolate chips, add nuts, toffee bits, M&Ms, anything. Just use 1 1/2 cups total.
- You can freeze the baked cookies for up to 3 months.
- Freeze the cookie dough too – bake from frozen OR thawed and chilled.
FAQs
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!
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.
Leftover pumpkin cookies will last up to 3 days when left out at room temperature.
The cookies might be flat because they didn’t chill long enough in the fridge and spread out too far when they were baking.
Yes, you can leave the pumpkin cookies out at room temperature in an airtight container.
Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- ½ cup (113g) unsalted butter , melted
- ⅓ 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
Recipe Nutrition
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.
Favorite Fall Cookie Recipes
Last Updated on September 25, 2023
Yea you!  Yes I do want your non-cakes pumpkin, three chocolate  chip cookies! You are a master baker and so original.
Thank you! 🙂
Oh, I need these in my life RIGHT NOW. They look absolutely amazing!
Yes, please!!! 🙂
I’m the queen of sitting on recipes and then having them show up…everywhere. Oh boy do I ever know that feeling. Your cookies look awesome and baking pumpkin cookies is one of the hardest things ever to get chewiness so I can totally relate to all the trials and tribulations that went into developing your recipe and yes it finally has its day in the sun now!
Haha, I was going to post these about 2 weeks ago…and then you did!! 🙂
Haha – don’t you hate that? When everyone else has the same great idea you do?? Makes you want to do everything off season! But these cookies really do look amazing….can’t wait to try them! 🙂
Totally hear you! I sit on recipes all the time because I missed the “prime time” or something dumb. I need to go with your new motto. I’m glad you did with these gems. I love that they aren’t the typical cakey pumpkin cookie! And three chips? Now that’s where it’s at!
TRIPLE CHIP. That sounds epic! Butterscotch chips are kinda the best thing ever and totally scream fall, so I love that you added them in with the chocolate 🙂 Pinning!
You totally had me at “triple chip.” I bet these would taste pretty awesome with cinnamon chips too!
YES, I need another pumpkin cookie recipe, because TRIPLE CHIP??? Whaaaa? Â Yes. Â So.Much.YES! Â These look fantastic girlfriend! Â Super soft and absolutely delicious! Â LOVE! Â Pinned! Â Cheers and thanks for deciding these need to be shared, because I NEED them in my belly! <3
Trial and error pays off, Dorothy! And who cares if there are a bazillion pumpkin cookie recipes out there right now? You are your own special snowflake. No other cookies like this out there!
And thanks for explaining cookie anatomy. My food nerd self LOVES it.
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