Pumpkin Chocolate Chip Cookies are the perfect way to welcome fall flavors into your kitchen. Soft, chewy pumpkin cookies warmly spiced with cinnamon and nutmeg, these cookies combine the cozy pumpkin flavor with gooey chocolate chips. Each bite is the ideal mix of fall season flavors and classic cookie goodness.
This easy recipe for cakey pumpkin cookies is perfect for holiday gatherings, afternoon snacks, or simply filling your cookie jar with something irresistible. Whether you’re baking for family, friends, or just yourself, they will be your favorite cookies all season long. Plus, they come together with simple ingredients and are ready in under 30 minutes. For more pumpkin recipes check out this list.
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Heather’s Notes
- Soft, chewy, and perfectly spiced for fall.
- Pumpkin puree keeps the cookies moist with a cakey texture.
- Chocolate chips balance the warm spices with rich sweetness.
- Great for holiday baking, bake sales, or gifting.
- Freezer-friendly and easy to make ahead.
Ingredients
- Softened butter – adds richness and keeps the cookies tender.
- Pumpkin puree – use pure pumpkin puree (not pumpkin pie filling) for authentic flavor.
- Eggs – provide structure and help bind the dough.
- All-purpose flour – creates the base of the cookie dough.
- Baking powder & baking soda – for leavening the cookies.
- Spices: ground cinnamon and ground nutmeg (or pumpkin pie spice) – bring warmth and depth to every bite.
- Vanilla paste – enhances flavor; substitute vanilla extract if preferred.
- Chocolate chips – semi-sweet or dark chocolate chips are perfect for balancing sweetness.
Substitutions & Variations
- Swap cinnamon and nutmeg for 2 tsp pumpkin pie spice for a more complex flavor.
- Use white chocolate chips or a mix of chocolate chunks for variety.
- For extra texture, add 1/2 cup chopped walnuts or pecans.
- Make them dairy-free by using vegan butter and dairy-free chocolate chips.
- Reduce the sugar slightly if you prefer a less sweet cookie.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- Cream the butter and sugar in a large mixing bowl with a hand mixer until light and fluffy or in a stand mixer with the paddle attachment.
- Add eggs, and vanilla paste, mixing until fully incorporated.
- In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and kosher salt.
- Alternate adding the dry ingredients and pumpkin puree until just combined.
- Fold in chocolate chips with a rubber spatula.
- Scoop 2 tablespoons of dough onto prepared baking sheets (or use a large hinged scoop), leaving 2 inches of space between cookies.
- Bake for 12–14 minutes, or until the edges are set, golden brown, and the centers spring back when touched.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips for Storing
- Store in an airtight container at room temperature for up to 4 days. Note: pumpkin makes these cookies a bit cakey, especially the second day and beyond.
- Refrigerate for up to 1 week to keep them soft and chewy.
- Freeze baked cookies for up to 3 months; thaw at room temperature before serving.
- Keep a slice of bread in the container to help maintain softness.
FAQs
Pumpkin naturally adds moisture, so avoid over-mixing the dough. Use only the recommended amount of puree.
Yes, just make sure it is pureed until smooth and drained well so it’s not too watery. See this recipe for roasting pumpkin.
Chilling isn’t required, you can bake them right away with great results.
Semi-sweet chocolate chips are classic, but dark chocolate chunks create a richer bite. Or use a mixture for even more flavor and texture.
Absolutely! Scoop dough balls onto a parchment lined tray, freeze, then transfer to a freezer bag for up to 2 months.
More Recipes We Love
- Banana Pumpkin Bread
- Easy Pumpkin Spice Latte
- Carrot Cake Granola
- Applesauce Chocolate Chip Cookies
- Pumpkin Spice Sherry Bundt Cake
Pumpkin Chocolate Chip Cookies Recipe
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Ingredients
- ½ cup butter, softened
- 1 ½ cups white sugar
- 1 large egg
- 2 ½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 1 15 oz can pumpkin puree, not pumpkin pie filling
- 1 tsp vanilla bean paste, or vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375ºF and line two large rimmed baking sheets with parchment paper.
- Cream the butter and sugar in a large mixing bowl with a hand mixer until light and fluffy (or stand mixer with paddle attachment).
- Add the egg and vanilla bean paste, mixing until fully incorporated.
- In a separate bowl, whisk together the all purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and kosher salt.
- Alternate adding the dry ingredients and the pumpkin puree to the butter mixture. Fold in chocolate chips with a rubber spatula.
- Scoop 2 tablespoons of dough onto prepared baking sheets (or use a large hinged scoop), leaving 2 inches of space between cookies.
- Bake 14-16 minutes, or until the edges are set, golden brown, and the centers spring back when touched.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I’ve been making these cookies since the 1980’s. They are a family favorite and a requirement the second the summer weather has passed.