Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 1 tbsp pumpkin pie spice; 2 tsp baking soda; 1 tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened to room temperature; ½ cup brown sugar; ¾ cup granulated sugar; 1 cup pumpkin puree (not pumpkin pie filling); 1 large egg; 1 tsp vanilla extract; 1½ cups chocolate chips

Why You’ll Love This Recipe

I adore this recipe because it combines everything I love about fall baking into one easy cookie. The pumpkin puree and pumpkin pie spice give each bite a warm, seasonal flavor, while the chocolate chips make them irresistible. I like how quick they are to prepare, and they bake up beautifully golden in just minutes. These cookies are always a hit at bake sales, potlucks, or cozy afternoons at home.

Ingredients

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

2 ½ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened to room temperature
½ cup brown sugar
¾ cup granulated sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 ½ cups chocolate chips

Directions

I preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
In a large bowl, I beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
I add the pumpkin puree, egg, and vanilla extract, then beat again until smooth.
I slowly add the dry ingredients to the wet mixture, stirring just until the batter comes together.
I fold in the chocolate chips gently so they’re evenly distributed throughout the dough.
Using a tablespoon, I drop portions of dough onto the baking sheets about 2 inches apart.
I like to add a few extra chocolate chips on top of each cookie for a prettier finish.
I bake for 10–12 minutes, until the edges are set and the centers look slightly soft.
I let them cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 50 cookies. The prep time is 15 minutes, and the baking time is 10 minutes per batch, for a total of 25 minutes.

Variations

I sometimes add chopped pecans or walnuts for a bit of crunch.
For an extra fall flavor, I drizzle melted white chocolate or caramel over the cooled cookies.
I’ve also made these with dark chocolate chips or mini chips for a slightly different texture.
For a healthier twist, I replace half of the all-purpose flour with whole wheat flour—it gives the cookies a heartier taste.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—I let them cool completely, then freeze them in layers with parchment paper between. To enjoy later, I simply thaw at room temperature or warm them for 10 seconds in the microwave for that fresh-baked taste.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, I can! I just make sure to cook and mash the pumpkin well, then strain it to remove excess moisture before using it in the recipe.

Why are my cookies cakey instead of chewy?

Pumpkin adds a lot of moisture, so the cookies naturally lean soft. To keep them slightly chewier, I avoid overmixing the batter and don’t overbake.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough for up to 24 hours before baking. It actually helps the flavors deepen and the texture improve.

What’s the best way to freeze these cookies?

I freeze them after baking, layering them with parchment paper in an airtight container. When I’m ready to eat, I thaw them at room temperature or warm briefly in the oven.

Can I use pumpkin pie filling instead of puree?

No, I always use pure pumpkin puree. Pumpkin pie filling already has sugar and spices added, which would throw off the balance of the recipe.

Conclusion

I love how these Pumpkin Chocolate Chip Cookies capture the essence of fall in every bite. They’re soft, sweet, and full of pumpkin spice goodness that makes the whole house smell amazing while they bake. Whether I’m sharing them with friends or saving a batch for myself, they always bring a little autumn joy to my day.

Pumpkin Chocolate Chip Cookies