Pumpkin Chocolate Chip Cookies Recipe hits that perfect balance of soft, cakey pumpkin spice goodness with melty chocolate in every bite. This batch works well for busy parents, college students, or anyone who wants a cozy dessert in about 30 minutes start to finish. I test pumpkin cookie recipes every fall in my tiny apartment kitchen, and my neighbors never complain about the leftovers.

Why You Should Try This Pumpkin Chocolate Chip Cookies Recipe

These pumpkin chocolate chip cookies taste like pumpkin bread and chocolate chip cookies had a very delicious, very fluffy baby. Warm cinnamon, nutmeg, and vanilla wrap around rich chocolate chips, while pumpkin puree keeps everything soft for days.

The recipe uses simple pantry ingredients, no mixer, and one bowl if you play your cards right. You can bake the dough right away, or chill it for thicker, puffier cookies when you want bakery-style results.

“Soft, thick, perfectly spiced, and loaded with chocolate, this Pumpkin Chocolate Chip Cookies Recipe instantly became a fall favorite at my house.” ★★★★★

Ingredients You’ll Need

Dry ingredients

2 1/4 cups all-purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal for consistent texture.
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (optional, for stronger spice)
1/2 teaspoon fine sea salt or table salt

Wet ingredients

1/2 cup unsalted butter, melted and slightly cooled
- You can swap in browned butter for a deeper, nutty flavor.
1/4 cup neutral oil (canola, vegetable, or light olive oil)
- This combo of butter and oil keeps the cookies soft and flavorful.
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg yolk
- The yolk adds richness without thinning the dough too much.
2 teaspoons pure vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
- Use canned Libby’s or store brand; just check the label for “pumpkin puree” only.

Mix-ins

1 1/4 cups semisweet chocolate chips
- You can mix half semisweet and half milk chocolate if you like a sweeter cookie.
1/2 cup chopped walnuts or pecans (optional)
- Toast the nuts in a dry skillet for 3 to 4 minutes for extra flavor.

Optional toppings

Extra chocolate chips for pressing on top before baking
Flaky sea salt for sprinkling over warm cookies

Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula or wooden spoon
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mats
Cookie scoop (1 1/2 tablespoons or 2 tablespoons size)
Cooling racks

Tips & Tricks

Blot the pumpkin puree with paper towels if it looks very wet; this keeps the dough thicker and the cookies less cakey.
Melt the butter, then let it cool until just warm so it does not scramble the egg yolk.
Whisk the dry ingredients together thoroughly to spread the spices evenly and avoid pockets of baking soda.
Chill the dough 30 to 60 minutes for thicker, puffier cookies that spread less in the oven.
Use a cookie scoop for even portions so every cookie bakes at the same rate.
Press a few chocolate chips on top of each dough ball before baking for that bakery-style look.
Pull the cookies from the oven when the edges look set and the centers still look slightly soft; they continue to set on the pan.
Let the cookies cool on the baking sheet 5 to 10 minutes before moving them to a rack so they do not fall apart.
Sprinkle a tiny pinch of flaky salt on warm cookies to balance the sweetness and highlight the chocolate.
Bake one test cookie first if you want to check spread and adjust with a little extra flour if needed.

How to Make Pumpkin Chocolate Chip Cookies Recipe

Step 1: Mix the dry ingredients

Add the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt to a medium bowl. Whisk until the mixture looks uniform and no streaks of spice remain. Set the bowl aside while you work on the wet ingredients.

Step 2: Combine the wet ingredients

In a large mixing bowl, add the melted, slightly cooled butter, oil, brown sugar, and granulated sugar. Whisk until the mixture looks smooth and glossy, about 30 to 45 seconds. Whisk in the egg yolk and vanilla until fully combined.

Add the pumpkin puree to the bowl. Whisk again until the mixture looks smooth and evenly orange. If you see any lumps of sugar, keep whisking until they dissolve.

Step 3: Bring the dough together

Pour the dry ingredients into the wet ingredients. Switch to a rubber spatula and fold gently until no dry flour streaks remain. Scrape the sides and bottom of the bowl so everything mixes evenly.

Fold in the chocolate chips and nuts, if using. Stir just until the mix-ins spread through the dough. The dough should look thick, soft, and slightly sticky.

Step 4: Chill the dough (optional but helpful)

Cover the bowl with plastic wrap or a lid. Place the dough in the fridge for 30 to 60 minutes. This rest time allows the flour to hydrate and helps the cookies hold a thicker shape.

If you plan to chill longer than 2 hours, shape the dough into scoops first so it does not turn into a solid block. You can chill the scooped dough on a parchment-lined tray, then bake straight from the fridge.

Step 5: Preheat the oven and prep the pans

Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This step prevents sticking and helps the cookies bake evenly.

If you chilled the dough, let it sit at room temperature 5 to 10 minutes so it scoops more easily. Gather your cookie scoop or a tablespoon and get ready to portion the dough.

Step 6: Scoop and shape the cookies

Scoop about 1 1/2 to 2 tablespoons of dough per cookie and place them on the prepared baking sheets. Leave about 2 inches between each dough ball to allow for spread. Gently mound the dough a bit higher in the center for thicker cookies.

Press a few extra chocolate chips on top of each mound. This step makes the cookies look bakery-style and adds more chocolate in every bite. If the dough feels very sticky, lightly coat your hands with a bit of oil to handle it.

Step 7: Bake the cookies

Place one baking sheet in the center of the oven. Bake 10 to 13 minutes, until the edges look set and slightly golden and the tops look dry but still soft. The centers should still feel a bit soft when you touch them lightly.

Rotate the pan halfway through baking if your oven heats unevenly. Repeat with the second baking sheet. Try not to overbake, since pumpkin cookies firm up as they cool.

Step 8: Cool and finish

Let the cookies cool on the baking sheet 5 to 10 minutes. This rest time allows them to firm up so they move easily. Transfer the cookies to a cooling rack to cool completely.

If you like a sweet-salty contrast, sprinkle a tiny pinch of flaky sea salt on top while the cookies still feel warm. Serve them slightly warm for melty chocolate or at room temperature for a more set texture.

What to Serve with Pumpkin Chocolate Chip Cookies Recipe

These pumpkin chocolate chip cookies pair beautifully with a cold glass of milk, oat milk, or almond milk. A mug of hot chocolate, chai latte, or simple black coffee also matches the warm spices. You can sandwich two cookies around vanilla or cinnamon ice cream for a quick dessert that feels extra special. Pack them in lunchboxes, serve them at fall parties, or keep a plate on the counter for after-school snacks.

Storage Options

Store cooled cookies in an airtight container at room temperature for 3 to 4 days; slip in a slice of sandwich bread to keep them soft.
Keep the container in the fridge up to 1 week if your kitchen runs warm, and let cookies sit at room temperature 10 to 15 minutes before eating.
Freeze baked cookies in a freezer bag or container up to 2 months, with parchment between layers to prevent sticking.
Freeze scooped dough balls on a tray, then transfer to a freezer bag for up to 2 months; bake from frozen at 350°F and add 1 to 2 minutes to the baking time.