It’s finally pumpkin season and that means it’s time for fall baking and everything pumpkin spice. I’ve been working on fall baking recipes making all kinds of amazing cinnamon and spice recipes, like this Apple Pumpkin Spice Cake with Butter Rum Glaze and these Pumpkin Chocolate Chip Muffins. And if you’re all about baking right now and looking for good pumpkin cookies made with chocolate chips, then look no further. This chocolate chip cookie recipe is easy to make and is a crowd pleaser. I can’t keep these around for more than about 6 hours. Yes, you read that right. My husband, kids, and all their friends snatch these up and leave me with the crumbs. And that’s fine because I just go ahead and make another batch! Because these pumpkin chocolate chips cookies are that easy to make. Each batch yields 12 soft and slightly fluffy cookies. Not “cake like” cookies, but more like soft chocolate chip cookies.

Ingredients You’ll Need

This pumpkin cookie recipe is made with simple ingredients. Use an all purpose flour when making this recipe. If you use a self rising flour, the cookies will become too fluffy. The pumpkin puree is the key ingredient. The addition of the ground ginger, nutmeg, and cinnamon adds a pumpkin spice flavor you will taste in every bite. Expert Tip: You can substitute pumpkin pie spice instead of using ground ginger, nutmeg, and cinnamon. Pumpkin pie spice contains all of those ingredients with the addition of clove and allspice. This will slightly enhance the flavor. It’s not a chocolate chip cookie unless you use brown sugar and butter. Make sure the brown sugar is soft and contains no clumps. I like to use salted butter so that I don’t have to add any salt. It also helps cut some of the sweetness. I use semi-sweet chocolate chips because they are my favorite.

Step-by-Step Recipe Instructions

Preheat your oven to 350°F. Start by working with the wet ingredients first. In a large bowl, beat the softened butter with a handheld or standing mixer for 1 minute on low speed. Add the brown sugar and mix until smooth and creamy, about 30 seconds. Next, add in the egg and vanilla extract and increase to a medium speed until all ingredients are well combined, about 30 seconds. Then, mix in the pumpkin puree. Expert Tip: Use a room temperature egg and butter for smooth and well blended cookie dough. Combine the flour, baking soda, ginger, nutmeg, and cinnamon in a separate bowl. From there, add the wet mixture into the bowl of dry ingredients. Mix on low speed with a handheld or standing mixer until all ingredients are well combined. Fold in the chocolate chips with a large spoon or spatula. Using a small cookie dough scoop, place a scoop of the cookie dough (about 2 tablespoons) on the cookie sheet lined with parchment paper. Bake the cookies for 15 minute. Once done, remove the cookie sheet from the oven and then let them cool on a wire cooling rack. These are super soft and perfectly buttery and sweet! With just a hint of pumpkin spice, these are the perfect chocolate chip cookies and are perfect for bake sales and cookie exchanges! And everyone is going to enjoy every bite!

I like to use semi-sweet chocolate chips in these pumpkin chocolate chip cookies, but you can use different morsels. I’ve also made these using peanut butter and butterscotch morsels. If you want to a bit of mint flavor, try using mint chocolate morsels or cut up Andes mints. If you are a white chocolate or dark chocolate fan, those taste amazing in these cookies. You can also use milk chocolate or swirled morsels. The options are endless. I also like adding walnuts or pecans to the batter. Fold these in when you add the morsels. Macadamia nuts also work really well in this recipe. Adding extra chocolate morsels on top after I’ve flattened the cookie really brings out the chocolate flavors. I also like using chunks. Chocolate chunk cookies are divine. Have some fun!

Frequently Asked Questions

Expert Tips

There is no need to chill the cookie dough. While some cookie dough recipes need to be chilled, this one doesn’t. When you chill cookie dough, the fat becomes more of a solid. When you bake chilled cookie dough, it takes longer to melt the fat. The longer it takes the fat to melt, the less the cookies will spread. And you want these cookies to spread just a little.

If you are using a standing mixer that accommodates different attachments, use the paddle attachment for mixing both the wet ingredients and then when mixing the wet and dry ingredients together. This method reduces the amount of air that gets into the cookie batter.

Using a medium cookie scoop not only helps keep your hands clean, but also creates a perfect evenly sized cookie round with very little effort!

Once you place the cookie dough on the cookie sheet, take your fingers and gently push down on the dough. These cookies are going to spread when baking so flattening them before helps keep that cookie shape in place.

Line your baking sheets with parchment paper. Don’t grease the cookie sheet because the cookies will spread and brown too much. For easy clean up and less mess, parchment paper is best. It will make your life easier when baking cookies. This will also help preserve the life of your baking sheets. Or, if you have a baking mat, use it.

When you pull these pumpkin chocolate chip cookies from the oven, the centers will be soft to the touch. This is normal. They will continue to bake as they cool.

I don’t like storing these cookies in tupperware with a tight lid. The cookies tend to get too soft and a bit soggy. My preference is storing these on a plate with aluminum foil, saran wrap, or in a brown paper bag.

More Pumpkin Sweet Treats You’ll Enjoy

While I do think these are the best chocolate chip cookies, I have some other desserts I think you’re really going to enjoy. If you like chocolate cookies, check out these Double Chocolate Peanut Butter Cookies. The double chocolate and peanut butter is divine! Homemade cookies are the best so also take a look at these Churro Cinnamon Pumpkin Cookies with Cream Cheese. The combination of sweet and savory will make your taste buds sing! And, these are made with cinnamon chips! And did you know you could make pumpkin ice cream? If you like ice cream, try my Pumpkin Gelato. It the perfect after dinner bite as we move into autumn. Update Notes: This post was originally published in September 2015, but was re-published with updated step-by-step instructions, pictures, and tips in November 2021.

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