Pumpkin Chocolate Chip Cookies Recipe

Fall baking doesn’t get cozier than these chewy pumpkin chocolate chip cookies! With warm spices, rich chocolate chips, and just the right touch of pumpkin, these cookies are soft, flavorful, and irresistible. Perfect for pumpkin spice season, they’re a must-bake treat that will fill your kitchen with autumn magic.

Pumpkin Chocolate Chip Cookies Full Recipe

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
1/4 cup (50g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons (86g) pumpkin puree (see note)*
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice (store-bought or homemade)
1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for topping

Instructions

In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and no lumps remain. Add vanilla and blotted pumpkin puree, whisking until combined.
In a separate large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
Pour wet ingredients into dry and gently mix with a spoon or spatula until combined. Fold in chocolate chips (they may not stick well because of the melted butter—just do your best).
Cover the dough and chill for at least 30 minutes (up to 3 days).
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and place 3 inches apart. Slightly flatten each ball with the back of a spoon.
Bake 11–12 minutes, until edges are set but centers look soft. If needed, flatten cookies again slightly right after baking. Press a few extra chocolate chips on top for a bakery-style look.
Let cookies cool on baking sheets for 10 minutes before transferring to a wire rack. They’ll become chewier and more flavorful as they cool—best enjoyed on day 2!
Store covered at room temperature for up to 1 week.

Notes

Blot the pumpkin puree: Place pumpkin puree between paper towels and gently press to remove excess moisture before using. This helps prevent cakey cookies and keeps them chewy.
Dough must be chilled to avoid spreading too much in the oven.