Name: Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 (15-ounce) can pumpkin puree (not pumpkin pie filling); 2 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt; 2 cups semi-sweet chocolate chips

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These Pumpkin Chocolate Chip Cookies are soft, chewy, and packed with the perfect balance of warm fall spices and sweet chocolate. With their soft texture and irresistible flavor, they are the ideal treat for cozy fall afternoons, Halloween parties, or Thanksgiving gatherings. If you’re a fan of pumpkin, these cookies will quickly become a seasonal favorite!

Pumpkin Chocolate Chip Cookies

Why You’ll Love This Recipe

These cookies are everything you want in a fall treat—rich with the flavors of pumpkin, cinnamon, nutmeg, and cloves, and loaded with chocolate chips for the perfect sweet touch. The dough is easy to make and doesn’t require any chilling time, though it benefits from a short rest in the fridge to help the flavors meld. Whether you enjoy them straight from the oven or with a dollop of cream cheese frosting, these cookies will fill your kitchen with the smell of autumn.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
2 cups semi-sweet chocolate chips

Directions

Cream Butter and Sugars:
In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–5 minutes.
Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Incorporate Pumpkin:
Add the pumpkin puree and beat until everything is well combined.
Whisk Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Stir in Chocolate Chips:
Using a rubber spatula, gently fold in the chocolate chips.
Chill Dough:
Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours.
Preheat Oven:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Scoop and Bake:
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake:
Bake for 10–12 minutes, or until the edges are golden brown and the centers are set.
Cool:
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

Yield: 36 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 60 minutes

Variations

Nuts: Add ½ cup of chopped walnuts, pecans, or almonds to the dough for extra crunch.
Spices: Add a pinch of ground ginger or allspice for a stronger spice flavor.
Gluten-Free: Swap the flour for a gluten-free all-purpose flour blend with xanthan gum.
Cream Cheese Frosting: Top cooled cookies with cream cheese frosting for extra indulgence. (Mix 4 oz softened cream cheese, ¼ cup softened butter, 2 cups powdered sugar, and 1 tsp vanilla extract.)
Salted Caramel Chips: Swap some of the chocolate chips for salted caramel chips for a unique flavor combination.
Brown Butter: Brown the butter before mixing for a nuttier, richer flavor.
Pumpkin Pie Spice: Substitute 2 teaspoons of pumpkin pie spice for the cinnamon, nutmeg, and cloves.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, freeze the cookies for up to 2 months. Thaw at room temperature or heat in the microwave for a few seconds before serving.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling has added spices and sugar, which could alter the texture and flavor of the cookies. Stick with pure pumpkin puree.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Chilling helps the dough firm up, making it easier to scoop.

What can I do if my cookies spread too much?

Make sure the butter isn’t too soft before mixing the dough. You can also chill the dough for longer or reduce the baking time slightly.

Can I make these cookies dairy-free?

Yes, use a dairy-free butter alternative and chocolate chips to make the recipe dairy-free.

Why are my cookies cakey?

Cakey cookies can happen if you added too much flour or overmixed the dough. Make sure to measure the flour carefully and mix just until combined.

Can I add more spices?

Absolutely! If you love spice, add a pinch of ground ginger, cardamom, or a dash of allspice to the dough for extra warmth.

How do I keep my cookies from being dry?

Don’t overbake the cookies, and be sure to measure your flour accurately. If they’re dry, adding a tablespoon or two of milk to the dough can help.

Conclusion

Pumpkin Chocolate Chip Cookies are the perfect fall treat—soft, chewy, and bursting with pumpkin flavor and spices. Whether you’re making them for a holiday gathering, an afternoon snack, or just to enjoy a cozy moment, these cookies are sure to become a beloved autumn staple. With a sprinkle of chocolate chips and a dash of cinnamon, they truly capture the essence of the season.