Soft, chewy, and packed with gooey chocolate, these pumpkin chocolate chip cookies are a must-try fall treat. Made in 1 bowl and ready in 30 minutes!
These pumpkin chocolate chip cookies are my favorite kind of baking recipe. They’re sooooo yummy, with a warmly spiced pumpkin flavor and a soft, chewy texture. (Need I mention the melty chocolate chips?) But they’re so easy too. These pumpkin chocolate chip cookies call for nine ingredients, come together in one bowl, and are ready in under 30 minutes. The next time you’re in the mood for a sweet fall treat, make a batch! I promise you won’t be disappointed.
Pumpkin Chocolate Chip Cookies Recipe Ingredients
Here’s what you’ll need to make this pumpkin chocolate chip cookies recipe:
- Pumpkin, of course! It makes the cookies soft and moist and fills them with pumpkin flavor.
- Brown sugar – I LOVE the molasses flavor of brown sugar in fall baked goods. It also gives these cookies a chewier, fudgier texture than white or cane sugar would.
- Melted coconut oil or melted butter – For richness.
- Baking soda – It helps the cookies rise.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Vanilla extract and pumpkin pie spice – For warm, cozy depth of flavor.
- Chocolate chips – Dark chocolate chips are my personal fav, but you do you. Milk chocolate or semi-sweet chocolate chips would work just fine too.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Pumpkin Chocolate Chip Cookies
This pumpkin chocolate chip cookies recipe couldn’t be simpler! Here’s how it goes:
First, combine the wet ingredients. Place the brown sugar, butter or oil, pumpkin, and vanilla in a large bowl, and mix until thoroughly combined.
Next, add the dry ingredients. Sprinkle the pumpkin pie spice, baking soda, and salt evenly over the wet mixture, and stir to combine.
Add the flour and stir again. Mix until the cookie dough is just combined. Don’t overmix here, or the cookies will be dense.
Then, fold in the chocolate chips. Yum…so chocolatey!!
Finally, bake. Use a 2-tablespoon cookie scoop to portion the dough onto parchment-lined baking sheets. Bake at 350°F until the cookies are golden brown around the edges, 10 to 12 minutes.
Allow the cookies to cool completely on the baking sheets before digging in. Enjoy!
Pumpkin Chocolate Chip Cookies Recipe Tips
- Let them cool on the baking sheet. These cookies will be very soft when you take them out of the oven, and they might seem a tad underdone. That’s ok! Leave them on the baking sheet to cool, and they’ll firm up nicely while retaining a soft and chewy middle.
- Save some for later. If you’re not going to polish off these pumpkin chocolate chip cookies right away, store them in an airtight container at room temperature for up to 3 days. After that, freeze them for up to 3 months. Allow frozen cookies to thaw at room temperature, or defrost them in the microwave for 20-30 seconds. A bonus of the microwave method is that the chocolate chips get amazingly melty and gooey. So good!!
- Change up the mix-ins. We love the chocolate chips in this recipe, but others mix-ins would be great here too! Try swapping out some or all of the chocolate for dried cranberries, chopped walnuts, or pecans.
- Make them vegan. Use coconut oil instead of butter, and choose dairy-free chocolate chips. I like the Enjoy Life brand!
More Favorite Fall Baking Recipes
If you love this recipe, try one of these fall baked goods next:
- Best Pumpkin Bread
- Pumpkin Muffins
- Apple Muffins
- Easy Apple Cake
- Applesauce Cake
- Apple Crumble
- Baked Apples
- Or any of these 25 Super Fun Baking Recipes!
Pumpkin Chocolate Chip Cookies
Ingredients
- ¾ cup packed brown sugar
- ½ cup pumpkin puree
- ¼ cup melted coconut oil or melted butter
- 1 teaspoon vanilla extract
- 1¼ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1¼ cups all-purpose flour, spooned and leveled
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, stir together the brown sugar, pumpkin puree, coconut oil, and vanilla. Evenly sprinkle the pumpkin pie spice, baking soda, and salt over the mixture and stir to combine.
- Add the flour and stir to combine. Fold in the chocolate chips. Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the cookies are golden brown around the edges. Remove from the oven and let cool completely on the baking sheets.
I used a way better recipe a couple of weeks ago. I think they need more butter and likely more pumpkin spice or other spices. The only reason I’m not totally ditching them is the chocolate chips.
I read the reviews after my cookies were half baked in the oven. So I quickly pulled them out and used a fork to gently flatten, as they were not spreading at all. I did use less sugar, but feel like something is missing…not sure what. And, I baked for an additional 8 minutes as they were definitely not baked with recommended time.
They did taste food afterall.
Sorry, I meant that they tasted good afterall.
I doubled the recipe and was disappointed to see they did not spread but stayed exactly in the balls. However, when I tried them they were moist and delicious. I ran out of pumpkin spice so I just used the spices she listed and portioned them myself and wow did the spice pop, but in such a good way. It compliments the pumpkin well and made it feel like the holidays are beginning!
I had the same issues as some others. Cookies never settled/spread. Taste was okay. I could see them being really good with some tweaks.
Just made this recipe and my experience exactly mirrors Catherine’s review from September; the cookies look like mounds of bland, uncooked batter, even 15 minutes in. I used butter and made no alterations, apart from forgoing the pumpkin pie spice powder since I didn’t have any. It feels like there’s something critical missing in this recipe, as I’ve never had this experience before where the end result looks nothing like the photos.
I made them exactly following the recipe and they don’t look anything like the picture. They are thick and did not flatten. The picture looks like a soft chewy cookie which is why I picked it. Mine look like batter chunks out of the oven at 13 min. I watched them at 10 and 12 min and they didn’t look done so I left them in until 13. I think 2 tbsp size is too large, but there’s also something wrong with this recipe and I’m not sure what it is. Disappointed with how they look. They smell good but do not look appetizing.
These tasted good, but like someone else mentioned, mine didn’t spread out and didn’t seem like they were getting done. I took them out of the oven when the cooking time was over, shmooshed them down a little, and baked them a few minutes more. I used Bob’s Red Mill 1-to-1 GF baking flour, so I don’t know if that made a difference. They taste good, but they are a little dry. My batter was ver thick. I’m not sure what I did wrong.
Hi Jan, thanks for your comment! We haven’t tested these with GF flour—that could have been the difference here.
Made these with almond flour instead of regular and used 1/2 cup of brown sugar instead of 3/4, but somehow the predominant flavor of the cookies was baking soda, which was surprising and disappointing. Not sure if the almond flour or reducing the sugar caused that, but I’ll try again with regular flour and am optimistic. I’ll get the great results others did. Thanks for all your great recipes.!
Hi Hanne, I think it’s possible that the altered ingredients could change the flavor – let me know if you give the original version a go! I’d also check that your baking power is aluminum free and fresh, both of those factors could affect it’s taste.
Just made these today and they are so yummy! I was a little leery of using the two tablespoon scoop but since they don’t spread much at all, it worked out great! I was able to get 18 out of my batch. I followed the recipe and was concerned the dough seemed a little dry, but they were great. Definitely making these again, and maybe adding chopped pecans next time, possibly for Thanksgiving dinner! Would you suggest cutting back or eliminating the chocolate chips if I add nuts, or so you think they would be fine? I love how soft they are.❤️.
Hi Vicki, I’m so glad you loved them!
Yum! I needed a vegan, gluten-free dessert to take to a book club meeting and made these with some 1-to-1 GF flour. They were so good and you’d never have guessed they were vegan and GF. My family certainly didn’t when they ate the leftovers. 🙂
Hi Laura, I’m so glad they worked with the 1:1 – what brand did you use?
Easy recipe that can accommodate people with food allergies and sensitivities. Made the coconut oil version. Absolutely delicious!
Delicious!!
Subbed GF flour and they turned out perfectly. Will absolutely make again!
thank you for letting us know the GF flour worked!
Thank you for this recipe. I enjoyed making it with my kids. However, I realized once I promised my kids cookies that I only had all-purpose flour. I used cake flour instead and noticed my cookies were smaller flatter and denser. I wonder if this could have been from overmixing or because I used cake flour. Next time I can try with all-purpose flour but I’m wondering if you have any thoughts?
Thank you for the recipe, definitely going to try this soon.
Hope you enjoy!
Hello Jeanine, thank you for the recipe. 1 1/4 cup of flour does not seem enough, I have got quite a liquid batter. Havn’t I probably had it packed enough?
thanks:)
Hmmm, if it’s liquid, you could try sprinkling in more flour.
So these were okay for me. I’m glad I tried them but probably won’t make them again. I did not get flat cookies like the picture though, they were very cake-like and I think this is why I liked them less… Not sure what went wrong?
Hi Malia, did you change anything about the recipe, and did you use the spoon and level technique to measure your flour? It’s possible your flour could have been too packed if they didn’t spread. They are a cake-like cookie with all of the pumpkin.
LOVED this! I doubled the recipe but kept the brown sugar measurements the same. Perfect sweetness with the chips. Keeping this on rotation. Thanks for another hit!
I’m so glad you loved them!
Wondering how to make this gluten-free?? Can I exchange the regular flour for gluten free flour and almond flour?? Half of each flour??
Hi Linda, I think a GF flour would work – I think half almond flour could be delicious, but it’s hard to say without trying. Almond flour sometimes requires other adjustments.
Hi! I love your recipes and this one is my favorite one yet. Can’t wait for my friends and me to make this delicious treat this weekend.
I’m so glad you enjoyed them!
Hi, I love your recipes and really would like to try the pumpkin delights, however I have seen pumpkin puree and wondered how I could this myself? Have you got a recipe that would incorporate the pumpkin spices,
Many thanks
Martina
Hi Martina, canned pumpkin puree isn’t spiced, it’s just plain. So this recipe for basic puree would work: https://www.loveandlemons.com/how-to-make-pumpkin-puree/
Hope that helps!