Pumpkin Chocolate Chip Cookies Recipe

Pumpkin Chocolate Chip Cookies on a platter

The Spruce Eats / Bahareh Niati

Prep: 15 mins
Cook: 12 mins
Chill: 60 mins
Total: 87 mins
Servings: 30 servings
Yield: 30 cookies
Nutrition Facts (per serving)
147 Calories
5g Fat
25g Carbs
2g Protein
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Nutrition Facts
Servings: 30
Amount per serving
Calories 147
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 158mg 7%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 3%
Total Sugars 15g
Protein 2g
Vitamin C 0mg 2%
Calcium 14mg 1%
Iron 1mg 5%
Potassium 64mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe makes soft cookies that aren't overly cake-like with plenty of pumpkin and chocolate flavor. It's the ideal fall batch of cookies to whip up as an after-school snack, to make and pack in kids' lunches, or to bring to a friend's fall pumpkin carving party. You'll be making these cookies throughout the fall, firstly because they are delicious, but also because they are so simple and take very little effort.

It's important not to overbake or your result will be hard dry cookies. Watch them closely in the oven for doneness. They should be slightly puffed in the center while set and beginning to brown around the edges. Be sure you are using pure canned pumpkin puree and not pumpkin pie filling so you can add just the right amount of pumpkin pie spice to your cookies. See our tips below the recipe on making your own pumpkin pie spice.

“If you love pumpkins and fall spices, you’re in for a treat! Dark brown sugar creates robust flavor, and the dough comes together easily using melted butter. Remove them from the oven when they’re just golden around the edges and still soft in the middle and you’ll end up with that perfect pumpkin cookie texture!”—Bahareh Niati

Pumpkin Chocolate Chip Cookies Recipe/Tester Image
A Note From Our Recipe Tester


  • 1/2 cup (4-ounces) unsalted butter, melted

  • 1 cup canned or fresh pumpkin puree

  • 1 1/3 cups packed dark brown sugar

  • 1/2 cup granulated sugar

  • 3 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon pumpkin pie spice

  • 1 cup semisweet chocolate chips

  • Cooking spray

Steps to Make It

  1. Gather the ingredients.

    Pumpkin Chocolate Chip Cookies ingredients in bowls

    The Spruce Eats / Bahareh Niati

  2. In a large bowl whisk the melted butter, pumpkin puree, brown sugar, and granulated sugar until frothy and smooth.

    Melted butter, pumpkin puree, brown sugar, and granulated sugar in a bowl with a whisk

    The Spruce Eats / Bahareh Niati

  3. In a separate large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.

    Flour, baking soda, salt, and pumpkin pie spice in a bowl

    The Spruce Eats / Bahareh Niati

  4. Fold the dry mixture into the wet mixture in batches with a rubber spatula until well combined.

    Pumpkin mixture and flour mixture combined in a glass bowl, with a spatula

    The Spruce Eats / Bahareh Niati

  5. Fold in the chocolate chips. The dough will be sticky and soft.

    Pumpkin chocolate chip cookie dough in a glass bowl

    The Spruce Eats / Bahareh Niati

  6. Cover the dough and refrigerate for 1 hour.

    Pumpkin chocolate chip cookie dough in a glass bowl, covered with plastic wrap

    The Spruce Eats / Bahareh Niati

  7. About 30 minutes before baking, Position a rack in the upper and lower third of the oven and heat to 350 F. Line two baking sheets with parchment paper and evenly coat with cooking spray.

    Parchment paper lined baking sheets

    The Spruce Eats / Bahareh Niati

  8. Using a medium cookie scoop, scoop the dough onto the prepared baking sheets, about 1 1/2 inches apart.

    Pumpkin chocolate chip cookie dough balls on a parchment paper lined baking sheet

    The Spruce Eats / Bahareh Niati

  9. Bake for 10 to 12 minutes, or until cookies are puffed and beginning to brown slightly around the edges.

    Pumpkin chocolate chip cookies on parchment paper lined baking sheets

    The Spruce Eats / Bahareh Niati

  10. Let cool completely on a rack before serving.

    Pumpkin Chocolate Chip Cookies on a cooling rack

    The Spruce Eats / Bahareh Niati


Bake the cookies only until they are slightly puffed in the center and just starting to brown along the edges, otherwise, they will be hard and dry.

Recipe Variation

Substituting butter for vegetable oil in this recipe is okay in 1:1 ratios, but it's recommended to use butter if possible.

How to Store

Store these cookies in an airtight container at room temperature for up to five days. To bring them back to life a bit, pop them in the microwave for 5 to 10 seconds and they'll taste like they've just come out of the oven.

How to Freeze the Dough

To freeze, scoop the dough out onto a parchment paper-lined baking sheet. No need to space the dough out like when you bake the cookies, they can hug next to each other. Once frozen, transfer to a zip-top bag and freeze for up to 6 months. To bake, take out cookies and place onto a parchment-lined baking sheet and bake as directed. This means you have prepared cookie dough anytime for a quick and easy treat. You could double this recipe and freeze half to save yourself the trouble later.

Make Your Own Pumpkin Pie Spice

If you're keen to make your own pumpkin pie spice you'll need ground cinnamon, nutmeg, ginger, and cloves. How you balance the spices is up to you. If you like a spicier pumpkin pie spice, consider adding more ginger. If you prefer a more warm pumpkin pie spice, up the cinnamon and ground cloves. You can even add a touch of ground cardamom or star anise. Make this in large batches for all your fall baking.