Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 cup brown sugar, packed; 1 cup pumpkin puree; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups chocolate chips

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Pumpkin chocolate chip cookies are soft, spiced, and studded with melty chocolate in every bite. I love how the pumpkin puree makes the cookies moist and cake-like, while the warm spices bring out all the cozy fall flavors. They’re the kind of treat I look forward to baking as soon as the leaves start turning.

Why You’ll Love This Recipe

I enjoy these cookies because they’re a perfect balance of sweet and spiced. I like how the pumpkin keeps them soft for days, and the chocolate chips add just the right touch of indulgence. I also appreciate how quick and simple they are to make — no chilling or complicated steps needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
ground ginger
ground cloves
unsalted butter
sugar
brown sugar
pumpkin puree
egg
vanilla extract
chocolate chips

Directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, I cream together butter, sugar, and brown sugar until light and fluffy.
I beat in the pumpkin puree, egg, and vanilla until smooth.
I gradually add the dry ingredients to the wet mixture, stirring just until combined.
I fold in the chocolate chips.
I drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
I bake for 10–12 minutes, or until the cookies are set and lightly golden on the edges.
I let them cool on a wire rack before serving.

Servings and timing

This recipe makes about 24 cookies. It takes around 15 minutes to prepare the dough and 10–12 minutes to bake, so in about 30 minutes I can have warm pumpkin chocolate chip cookies ready to enjoy.

Variations

Sometimes I add chopped pecans or walnuts for crunch. I also like to swap the chocolate chips for white chocolate or dark chocolate chunks. For a more intense pumpkin spice flavor, I increase the cinnamon and nutmeg slightly.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 2 months — I just thaw them at room temperature before serving. To reheat, I warm them in the microwave for 10–15 seconds to bring back the fresh-from-the-oven taste.

FAQs

Why are my cookies cakey?

Pumpkin naturally adds extra moisture, which makes these cookies soft and cake-like. If I want them a little chewier, I reduce the pumpkin puree slightly.

Can I use fresh pumpkin puree?

Yes, I sometimes use homemade pumpkin puree, but I make sure it’s thick and not watery. Draining it helps prevent the dough from becoming too wet.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 2 days before baking. Chilled dough can also help the cookies hold their shape better.

Do I need to chill the dough?

No, I usually bake them right away, but chilling is optional if I want thicker cookies.

Can I make these gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free flour blend, and the cookies turn out just as delicious.

Conclusion

I find pumpkin chocolate chip cookies to be one of the coziest bakes I make in the fall. They’re soft, spiced, and full of chocolatey goodness, making them perfect for sharing or enjoying with a cup of coffee. Whether I keep them classic or add my own twist, they always feel like a seasonal favorite.