Pumpkin Chocolate Chip Cookies

When the leaves start to change and there’s a crispness in the air, it’s the perfect time to indulge in seasonal favorites—like pumpkin chocolate chip cookies.

These delightful cookies blend the warm, spiced flavor of pumpkin with the rich decadence of chocolate chips, making them an irresistible autumn treat.

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Why You’ll Love Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies are soft, chewy, and full of cozy fall spices like cinnamon, nutmeg, and cloves.

The pumpkin purée not only adds moisture but also gives the cookies a rich, orange hue and a naturally sweet flavor.

Paired with melty chocolate chips, each bite delivers a comforting mix of sweetness and spice—perfect for snacking, dessert, or holiday gifting.

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✅ Libby’s 100% Pure Pumpkin – 15oz Can (Pack of 2)
✅ Ghirardelli Semi-Sweet Chocolate Chips – 2 Pack
✅ McCormick Pumpkin Pie Spice
✅ Silicone Baking Mats – Set of 3 Non-Stick Sheets
✅ OXO Good Grips Medium Cookie Scoop
✅ USA Pan Bakeware Half Sheet Pan

Ingredients You’ll Need

To whip up a batch of these cookies, gather these pantry staples:

1 cup canned pumpkin purée
1 cup granulated sugar
1/2 cup brown sugar (packed)
1/2 cup vegetable oil or melted butter
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 1/2 cups semi-sweet chocolate chips

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper.

2. Mix Wet Ingredients

In a large bowl, whisk together pumpkin purée, sugars, oil or melted butter, egg, and vanilla until smooth.

3. Add the Dry Ingredients

In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add this to the wet mixture and stir just until combined.

4. Fold in Chocolate Chips

Stir in the chocolate chips. A quality cookie scoop helps portion your dough evenly.

5. Scoop and Bake

Drop dough onto a baking sheet and bake for 10–12 minutes or until edges are set and centers look soft.

6. Cool and Enjoy

Cool on the sheet for 5 minutes before transferring to a wire rack.

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Storage Tips

Store in an airtight container for up to 5 days at room temp. For longer storage, freeze the cookies in a reusable silicone freezer bag.

Delicious Variations to Try

Gluten-Free: Swap all-purpose flour with Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
Vegan: Use a flax egg and Enjoy Life Vegan Chocolate Chips.
Extras: Add white chocolate chips, chopped pecans, or a swirl of cream cheese frosting.

Why Pumpkin and Chocolate Work So Well

Pumpkin offers a subtly sweet, earthy flavor with a moist texture.

Combined with bittersweet chocolate, the contrast is a match made in cookie heaven—soft, spiced, and indulgent.

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FAQs About Pumpkin Chocolate Chip Cookies

Q: Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s pureed smooth and drained of excess liquid.

Q: Why are my cookies cakey?
Pumpkin adds moisture, creating a cake-like texture. If you prefer chewy, use less pumpkin or substitute some white sugar with brown sugar.

Q: Can I freeze the dough?
Yes! Freeze scooped dough on a tray, then store in a zip-top bag to bake fresh anytime.

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