Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are the ultimate fall treat, soft, chewy, and perfectly spiced! Each bite melts in your mouth with warm pumpkin flavor, gooey chocolate, and a hint of cinnamon sugar on top. Cozy, comforting, and downright irresistible!
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A Note from Kim
A Fall Treat You’ll Want on Repeat!
I can’t get enough of these pumpkin chocolate chip cookies, especially how perfectly chewy they are in the center, with not a hint of cakiness! Each bite melts in your mouth with just the right amount of pumpkin spice and gooey chocolate.
The secret to that perfect chewy texture is handling the pumpkin puree right. Pumpkin is naturally very moist, almost 90% water, which is great for pumpkin bread and pumpkin muffins but can make cookies too soft or cakey. To fix this, spread the puree on a plate and blot with paper towels to press out the excess liquid before adding it to the dough. This simple step ensures every cookie comes out tender, chewy, and absolutely amazing.
With love (and lots of good eats), 
Have made these twice in the past week and doubled the recipe the second time! Love!! They really do taste extra good the next day!
— Courtney
Ingredients You’ll Need
A must for the fall season! Just a few simple baking essentials and some canned pumpkin are all it takes to whip up this pumpkin chocolate chip cookie recipe.
- Sugar & Spice: Granulated sugar is mixed with pumpkin pie spice for a lightly spiced, sweet coating that adds a little crunch.
- Unsalted Butter: Adds richness and helps create a chewy texture. Make sure it’s softened for easy mixing.
- Light Brown Sugar: Adds moisture and a subtle caramel note, which keeps these soft and chewy.
- Egg Yolks: Provide richness and help achieve a dense, chewy center, separate from whites for the best texture.
- Vanilla Extract: Brings depth and enhances the flavor of pumpkin and spices.
- Canned Pumpkin Puree: Adds natural moisture and pumpkin flavor.
- All-Purpose Flour: The base for structure; spoon and level or measure with scales for accurate measurement.
- Pumpkin Pie Spice: Adds warmth and autumn flavor throughout.
- Baking Soda & Baking Powder: The kitchen staples that help with lift and texture.
- Salt: Balances the sweetness and enhances the overall flavor.
- Chocolate Chips: Semi-sweet chocolate chips work perfectly, but white chocolate chips are a fun twist; add a few on top for extra gooeyness.
Fall Flavors, Your Way
- White Chocolate & Cranberry: Swap traditional chocolate chips for white chocolate and toss in dried cranberries for a tart-sweet combo.
- Pecans or Walnuts: Add chopped nuts for extra crunch and a nutty flavor that pairs beautifully with pumpkin.
- Spiced Up: Sprinkle in a pinch of cloves or nutmeg along with the pumpkin pie spice for a deeper, warmer spice profile.
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend. My favorite is King Arthur.
Pumpkin Chocolate Chip Cookies
Ingredients
For rolling cookies
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon pumpkin pie spice
For the cookies
- 3/4 cup (168g) unsalted butter, softened
- 1 cup (220g) light brown sugar, packed
- 2 large egg yolks, at room temperature
- 2 teaspoon pure vanilla extract
- 1/2 cup (122g) canned pumpkin puree, Libby's works best
- 1 3/4 cups (219g) all-purpose flour, spooned and leveled
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips, white chocolate chips are great in these cookies too
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Instructions
- In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
- Preheat oven to 350ºF and line two baking sheets with parchment paper.
- Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.) Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough. Try to use Libby’s canned pumpkin as almost all cans of it have the same consistency and are not too wet. Set aside.
- In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
- In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
- Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
- Add in the pumpkin and mix on medium-low speed to combine.
- Add in the dry ingredients and mix on low speed just until combined.
- Fold in chocolate chips, saving a handful to stick on top of the dough balls.
- Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar. (If the dough is too “sticky” chill it in the fridge for 30 minutes, then proceed.)
- Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.) Top with a few extra chocolate chips.
- Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get “wrinkly”.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!
Notes
Did you make this recipe?
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How to Make Pumpkin Chocolate Chip Cookies
Step 1: Mix sugar & spice. In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
Step 2: Prep the pumpkin. Spread the canned pumpkin puree on a plate or lined baking sheet.
Step 3: Remove liquid from pumpkin. Press the pumpkin with a paper towel to absorb excess liquid. Repeat at least four more times. It should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup.
Step 4: Mix dry ingredients. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
Step 5: Cream butter and sugar. In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
Step 6: Add egg yolk, vanilla and pumpkin. Beat in the egg yolks and vanilla until pale and fluffy, then mix in the pumpkin on medium-low until combined.
Step 7: Add flour mixture. Gradually stir the flour mixture into the wet ingredients on low speed just until combined. Stop mixing to scrape the sides of the bowl to fully incorporate the ingredients as needed. Don’t over-mix.
Step 8: Fold in chocolate chips. Stir in the chocolate chips without over-mixing the dough.
Step 9: Roll dough balls. Using a spoon or cookie scoop, scoop the dough into 2-tbsp balls, roll in spiced sugar, and place 2 inches apart on baking sheets. Top with a few extra chocolate chips and bake in a preheated oven.
Step 10: Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!
Kim’s Recipe Tips
- Dry the pumpkin: This step is not optional! Make sure to press out excess moisture from the pumpkin puree to keep cookies chewy, not cakey.
- Canned pumpkin brand: I recommend Libby’s canned pumpkin, as almost all cans have the same consistency and are not too wet.
- Room temperature egg yolks: Helps create a smooth, fluffy dough that bakes evenly.
- Don’t overmix: When adding dry ingredients, mix just until combined to prevent dense cookies.
- Chill sticky dough: If the batter is too soft to roll, refrigerate for 30 minutes for easier handling.
Frequently Asked Questions
Yes, but be sure to cook and puree it first, then drain excess liquid to avoid a cakey texture. Keep in mind homemade pumpkin puree is much wetter than canned, so there will be more liquid drained.
You can, but using only yolks gives a richer, chewier texture.
Check that the pumpkin is well-drained and the dough isn’t too warm; chilling helps maintain shape.
Storage Recommendations
- Room temperature: Store the cookies in an airtight container for up to three days. They’ll stay soft and chewy if kept sealed.
- Freezing dough: Scoop the cookie dough into balls and freeze on cookie sheets for 1–2 hours. Then transfer to a freezer-safe bag or container for up to 3 months. Bake straight from frozen, adding an extra minute or two to the baking time.
- Freezing baked cookies: Let baked cookies cool completely, then freeze in a single layer on a tray. Once firm, transfer to a freezer-safe container or bag. Reheat gently in the oven or microwave when ready to enjoy.
More Pumpkin Treats
If you try these chocolate chip pumpkin cookies, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
So many pumpkin cookies end up too cakey, but these have that perfect chew, with a texture just like classic chocolate chip cookies, and the spice blend is spot on! I can see these becoming a staple in my fall baking from now on.
Best cookie recipe I’ve made.
Turned out so Awesome.
These were the best pumpkin chocolate chip cookies i’ve ever made! Im definitely coming back to make more!
So happy you love them!
Best pumpkin cookie recipe I’ve had!
Fantastic recipe! My family ate them all in one sitting. I managed to get one, they were soft, chewy, tasted like diving headfirst into a pumpkin spice latte. Yummy!
Have made these twice in the past week and doubled the recipe the second time! Love!! They really do taste extra good the next day!
So delicious and so easy to make!
Mmm these cookies were so chewy and delicious!
My family loved these cookies!! They taste like a pumpkin snickerdoodle and they are so delicious!